I can’t compete with all the beautiful food blogs out there. I don’t even want to. But food and cooking is an integral part of my life. It’s not an afterthought. It’s not a chore that endlessly repeats and is pleasant only when someone else does it. That’s how I feel about cleaning.
Once a week I plan some cooking. Sometimes it works out, sometimes it doesn’t. Instead of trying to highlight one great dish every now and then; I’m going to share what I made even if it’s not a success. Maybe you’ll get ideas for your own meals. Or maybe you’ll get inspired to search for a recipe. Maybe you’ll just enjoy my ongoing attempt to amuse myself with food.
This week I was feeling vegetarian.
I made two experimental dishes.
I was inspired by a Facebook post of cabbage steaks. Thick cuts of a cabbage head salted oiled and roasted. They looked beautiful. I decided to make a meal of it.
- Fried egg on top of…
- Cabbage steaks oiled and sprinkled with Spike seasoning. Oven to 400 and about 30min.
- All on top of pancakes with a garlic pepper jam.
Will disapproved. It plated beautifully and tasted yummy but the cabbage needed a knife. Each component slid away from each other.
Later I tried what I will call White Winter Pasta. It’s not really all white, just much more so than a tomato based sauce.
- Roasted cauliflower, mushrooms and a little bit of carrot.
- Made a sauce of: sauteed onion and garlic, two cans of white beans, about a tablespoon of white miso paste, and a very substantial amount of leftover white wine. I took the immersion blender right to the pan.
- Bean goo everywhere. Next time, use a deeper pot.
- Combined roasted veggies, bean sauce, and cooked pasta.
It was missing something. I added parsley and a generous splash of white wine vinegar.
It was more successful than the cabbage, but not a win. The texture needed to be smoother and moister.
It’s right out of Michael Rhulman’s Ratio book. Sooooo simple and turns out perfectly every time.
Brined chicken for 24-48 hours.
Roasted with potatoes (or whatever)
Green Beans briefly boiled in a simple salt brine. Best beans EVER.
So that’s what Will and I ate last week.
Next up, cilantro chicken, quesadilla, and salmon pasta.
I’ll let you know how it goes.