Let’s get it out of the way: I’m sorry. I feel like such an irresponsible blogger, especially since I started with such promise, such lofty goals. Teach myself how to really cook, I said. Learn about food fundamentals through study, practice, and writing about it, the very act of articulation enough to instill in myself those skills most necessary in the kitchen. Writing to discover flavor profiles and what works, one dish to the next.
What the hell happened?
I’m not entirely sure. I’ve been cooking and mostly loving my time in the kitchen, but I haven’t had the luxury of time to write it all down. Part of it is a new photography project I’m working on. Sorting and processing photos is surprisingly time-intensive, but relaxing and not as mentally strenuous as writing. Writing’s hard work, and I just don’t have the energy for more than a few scrawled notes in the evening. And I don’t have time in the mornings.
My son’s been waking early. The time I normally devoted to writing up blog posts, from 5:30 to 6:00, is now spent laughing and bouncing and tickling and reading. And given that choice, the blog’s going to lose every time. Sorry, but it’s true.
So that’s that? Well, not entirely. As I adjust to the new time schedules, I’ll fit the blog posts in when I can, and I’ll try to get back in the habit of writing on Sunday afternoons or something. Rather, cooking Saturday and spending a couple hours Sunday morning to capture it, keyboard to screen. Until then, maybe we can talk about last week’s dinners, the failures and successes. The surprise winner of the week? Arugula. Seriously.
Sunday- I have no idea what I made for dinner a week ago. I would have to find my menu plan and shopping list, and I can’t right now. They might have ended up in the recycling.
Monday-I teach Monday nights and my wife and daughter are left to fend for themselves like some kind of woeful pioneer family. I think they had a California style pizza that was delicious.
Tuesday-Lentil soup with spinach, then Parmesan orzo with garlic bread
An utter tragedy. Not that anything tasted bad. The lentils were made with three cups of water and a generous sprinkle of kosher salt. I added the spinach at 20 minutes and allowed it to wilt down a bit before serving. The orzo I made with arborio rice, white wine, kosher salt, water and Parmesan cheese, and it cooked up delicious and creamy. But I managed my time poorly, and I took two times longer than expected to cook dinner.
Wednesday-Frozen pizzas: roasted vegetable and margarita.
I love my wife. After Tuesday’s fiasco she figured I could use a break from the kitchen. It had been a hectic week and it was only Wednesday. So she stuck some pizzas in the oven, they were ready when I walked in the door and it was the best mid-week present ever.
Thursday-tofu pad thai noodles and something forgettable
Average. Completely.
Friday-Flat iron steak with a simple arugula salad (so good!) and a top-notch Spanish wine I’d been saving since Christmas
Since my daughter went vegetarian we haven’t been eating a lot of meat. I will sometimes roast a chicken and make my daughter a helping of tofu for her meal’s protein, but for the most part we’ve gone vegetarian too. Friday my wife and I ate alone, and it was great.
Salad dressing on the arugula? Two parts extra virgin olive oil to one part lemon juice; a sprinkling of salt; toss. The peppery taste of the arugula was the perfect compliment for the steak and the dressing provided just enough salt and acidity.
The wine was amazing.
Saturday- broccoli and cheddar soup
Good, but it was decided the potato leek soup is the best and this comes in second. In my defense, the potato leek soup was seasoned perfectly and this batch of broccoli soup was not.
Sunday- black bean burritos with white cheese sauce
Given the choice I think we might eat this every night.
Begin with the rice
- Boil 2 cups of water, add 1 cup rice and lower heat, cover and simmer for 20 minutes.
- While the rice cooks, saute diced onions and minced garlic
- Add cooked, drained black beans and heat them through over medium heat
- Add a couple sprinkles of kosher salt to taste, a dash of red pepper flakes
- And then cumin. Sprinkle, taste, sprinkle and taste until you have the proper amount
- Finish off with a squirt of lime juice, if that’s your thing. Then reduce heat to low
- In a sauce pan, heat 1 cup half and half over medium heat, then slowly stir in two combined cups of grated monterey jack and cheddar cheeses
When the rice is done, combine a couple large spoonfuls of rice and beans in a tortilla, wrap, plate and drench in cheese sauce. If you want, you can top with salsa, taco or hot sauce (or any combination). Just an amazing, simple meal that comes together in about 20 minutes.
4 Comments
Man, I’m going to bookmark your food blog just to get ideas! This weekend I did the tangerine semifreddo from the new bon appetit for a dinner party (which was really good), but that was pretty much the extent of my serious cooking — all else was pretty pedestrian.
I did drink some nice wines tho — a really nice CDP and a late harvest riesling. What was the spanish? Really good looking photos and videos, btw.
Blogs happen when they happen.
Life ……man that begins when you walk away from the computer.
and
you
already
know that….ya livin it.
: )
Good to hear from you, John! And thanks for the kind words. I wish I could remember the Spanish. Started with B. Buris, maybe? Sadly, the bottle’s now gone with the rest of the recycling.
Maybe I should begin keeping tasting notes again…
Thanks so much for leaving a comment, Kathleen. I think that’s a great way to start looking at it