The WordPress.com stats helper monkeys prepared a 2011 annual report for A Pear to Remember. Already one month into the New Year, this bitty blog reached over 14,000 hits! As a thank you, I compiled favorite frugal recipes in a new BUDGET category you’ll find over to the right of the screen. A Pear to Remember is featuring many, many exciting recipes in 2012, please pass it on
Here’s an excerpt:
The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 8,400 times in 2011. If it were a concert at Sydney Opera House, it would take about 3 sold-out performances for that many people to see it.
My college dining hall had very few vegetarian entrées, and I ate vegetable lasagna at least four days a week in my undergraduate years. It was one of those carrot-zucchini lasagnas with white sauce and cheese, and it was so comforting. The Mongolian grill installed during my senior year increased the variety in my dining hall diet, but I couldn’t resist the creamy lasagna every once in a while still.
I have always been intimidated by lasagna—making it, that is. The layers and the prep and the waiting all that time for it to bake just seemed like too much work—this from the gal willing to make homemade pasta. But I’m conquering all kinds of new dishesthese days. You can, too.
Here’s what makes my adaptation of this lasagna simple in preparation: use packaged artichoke hearts, no-boil lasagna noodles, and pre-trimmed leeks. Trader Joes even has pre-chopped leeks in their freezer section! (Click here to watch a demonstration on cleaning and slicing leeks).
I came across this 5-star recipe and said to myself, This sounds amazing. and it’s screaming to be simplified. and I wonder if it would work with mushrooms?
The Ultimate Vegetable Lasagna
simplified a smidge from williams-sonoma.com
serves 8-10
1 box no-boil lasagna noodles
2 cups ricotta cheese
3/4 cup grated parmesan cheese
2 Tbs. olive oil
5 leeks including 1 inch of green, rinsed well and cut into 1/2-inch dice
1 cup artichoke hearts (frozen or jarred), chopped
about 10 baby bella mushrooms, brushed clean, stems removed, and sliced
5 garlic cloves, minced (on a microplane)
3 cups milk
4 Tbs. unsalted butter
1/4 cup all-purpose flour
a pinch of nutmeg
1/2 lb. shredded mozzarella cheese
Make the vegetable filling
In a fry pan over medium heat, warm the olive oil. Add the leeks and sauté until very soft and lightly golden, about 15 minutes.
While the leeks are cooking, heat 1 tbsp. butter in a medium pot (large enough to use for white sauce) over medium-high heat. Sear the mushrooms by adding them in batches, leaving plenty of room between the slices. Set aside.
Once the leeks are tender, drain the artichokes and add to the fry pan with a pinch of salt and pepper. Continue to cook over medium heat until the artichokes are tender, about 5 minutes. Add the garlic and cook for 1 minute.
Add the mushrooms, stir, and transfer the mixture to a bowl. Set aside.
Make the cheese filling
In a small bowl, stir together the ricotta, parmesan, salt and pepper; set aside.
Make the white sauce
In the buttered saucepan (from the mushrooms), melt the remaining 3 tbsp. butter over medium-high heat.
Whisk the flour into the butter and cook, stirring, for 2 minutes. It should look like this.
Remove from the heat and gradually whisk in the hot milk. Set over medium-low heat and cook, stirring, until thick and smooth, 3 to 4 minutes. Season with salt, pepper and nutmeg. Remove the sauce from the heat.
Assemble and Bake
Position a rack in the upper third of an oven and preheat to 375°F. Grease a 9-by-13-inch baking dish with olive oil.
Cover the bottom of the prepared dish with a layer of the noodles. No-boil lasagna noodles just go into the pan straight from the box; it’s fabulous. Spoon one-third of the ricotta mixture over the noodles—this doesn’t need to be neat.
Top with one-third of the leek-artichoke mixture and then with one-third of the sauce. Repeat the layering twice.
Sprinkle the mozzarella evenly over the top. Bake until golden and bubbling, 40 to 50 minutes. Let stand for 15 minutes (painful, I know!), then cut into squares and dig in.
This is the story of one hungry carnivore, his vegetarian chef, and $70 to feed the couple for one week.
The dilemma: packaged chicken tenders and thighs suffer neglect in our freezer, and are often frost-bitten within the month. Hence, we regularly throw away $5 of the $7 spent on pre-cut chicken parts (leaving less room in the fridge for useful things like asparagus and potstickers). The other problem: meat-eating hubby does not prefer to partake in the post-work cooking hour his wife so enjoys.
This is a week of particular budgeting, and meals that work with ingredients in the fridge (always an effective method for a frugal menu): tacos, spaghetti, bok choy with potstickers, and tuscan white beans with grilled bread. The common denominator: these all work with chicken. And Chicken is Andrew’s middle name.
With my birthday dutch oven in mind, I picked up a 5 lb. chicken at Trader Joes for $6.17. That’s less than (quality) chicken breasts alone.
Now, I created A Pear to Remember to be a place for accessible cooking, and I realize many cooks do not own a dutch oven. Well let me tell you that I made my very first roast chicken in a 9 x 13-inch ceramic casserole, and it worked out just lovely (read more about Tweety McCluck, and my adoption story, here). Do not allow the lack of a handsome green pot (known affectionately here as Monsieur Pesto) to hinder you from conquering a little chicken.
On a personal note, there is something wholly satisfying about preparing and presenting a juicy, golden bird to the chicken lover(s) in your life. This recipe produces a truly succulent, flavor-packed entrée to last throughout the week. And the house will smell fantastic.
Poulet en Cocotte
“Chicken in a Pot”
adapted slightly from February 2008′s Cook’s Illustrated
1 whole roasting chicken (about 5 lbs.), giblets removed and discarded, wings tucked under back
2 teaspoons kosher salt or 1 teaspoon table salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 small onion, sliced into wedges
6 medium garlic cloves, peeled
1 bay leaf
1 medium spring of rosemary
1/2-1 teaspoon fresh lemon juice (optional)
Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towel and season with salt and pepper. Heat oil in large Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, garlic, bay leaf and rosemary around chicken.
Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into cavity of bird flip chicken breast side up and cook until chicken and vegetables are well browned, 6 to 8 minutes.
Remove Dutch oven from heat and cover tightly with lid.
Transfer pot to oven and cook until an instant read thermometer registers 160 degrees when inserted in the thickest part of the breast and 175 degrees in the thickest part of the thigh, 80 to 110 minutes. Clear juices from the thigh are also a simple indicator of doneness.
Transfer chicken to carving board, tent with foil and rest 20 minutes. Actually, I placed the chicken on a large serving platter with a lip to catch the juices, and moved it to the cutting board just before carving. This is a handy time to watch a video on carving a chicken, in case you also needed a little guidance (I found this one incredibly helpful).
At this point, I let the chicken cool and packed it all in one container for Andrew to enjoy throughout the week. Okay, let’s be real: I first took photos while Andrew pulled bits from the carcass. Two thumbs up from a very happy husband.
If you are interested in serving it right away, you can continue with the following: Strain the chicken juices from pot through a fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices). Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat. Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste (jus: a sauce from natural juices; pronounced zhoo). Serve the chicken, passing jus at table.
Not to brag, but for a vegetarian carving a chicken for the first time, I was pretty dang thrilled the cuts resembled recognizable pieces of meat.
And the onions? Beauty incarnate.
See more of my food budget and shopping tips here.
There are things in life for which Americans offer incessant apologies: sneezing, asking questions, arriving early, arriving late, and the worst offender: apologizing for apologizing. This is why I am not sorry to make—yet again—a fuss over feta.
Andrew and I ventured into Whole Foods last weekend to recycle wine corks from our wedding (three years is not too late to consider Mother Earth). At the entrance, a young woman offered eight locally-made dips. One particular feta dip was so phenomenal, we talked about it the whole way home. It was a life-changing cheese moment for us both. Though still not worth the $10 for 4 measly ounces.
A single glance at the ingredient list made this simple to re-create at home. Imported feta—essential here—is a creamy experience that shames all fetas you’ve known before. For $6, this high-end tub of feta was still far less than the gourmet dip, and made a generous batch.
jalapeno feta dip
1/2 large red onion
1/2 jalapeno
about 1 lb. imported feta block, in brine (sheep & goat milk blend)
2 tablespoons olive oil
On the large holes of a box grater, grate the red onion. With a paring knife (and gloves on), slice the jalapeno in half, scraping out the white ribs and seeds. Dice the jalapeno and wash your hands well—do not touch your eyes or nostrils… even an hour later!
In a large skillet, heat two tablespoons of olive oil over medium-low heat. Add the onion and soften for about five minutes. Add the jalapeno and soften two minutes more. The onions should be translucent, not brown.
Break the feta into a large bowl, and pour the hot contents of the skillet directly over the feta. With a wooden spoon, gently break the feta to incorporate the pepper and onion.
Spoon onto toasted pita (I love whole wheat pita, torn and baked at 250F until crisp). This appetizer is even more phenomenal paired with my slow-roasted tomatoes. This can be made, along with pita chips, within 20 minutes… just in time to take to a friend’s house to share!
A note on spice: I can handle only mild heat, and this dip barely approaches medium. The creamy feta balances the pepper well so it’s not too hot. If you want a little more kick, consider using the entire jalapeno.
I cannot describe how grateful I am for the women with whom I share a classroom. Besides that we get along splendidly, we linger daily—after the students have been bussed away—to talk and talk and talk food. Yesterday, Brennan and I shared an intense conversation about feta that left us both breathless… and running to the grocery store. And then calling each other from the feta aisle. I’m serious. My week is building towards a feta-jalepeno puree.
While I was planning my birthday bash menu, I wanted a budget buffet of unique, memorable food. I knew this would involve feta. Affordable proteins (shrimp, chickpeas), a three-course dinner with simple hors d’oeuvre, and filling starch allowed me to
feed 17 people
for less than $100
with enough leftovers to act as party favors.
My sister-in-law brought cake, guests contributed their favorite beverages. Entertaining demystified. We don’t have a microwave, so I needed a dish without need for reheating and attention during the party. We’ll talk about the rest of the menu another time. My absolute favorite dish of the night without further adieu:
Roasted Shrimp and Orzo
from Ina Garten, serves 6
Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill (I used generous pinches of dried dill)
1 cup chopped fresh flat-leaf parsley (fresh is crucial here)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced (I used Dodoni; definitely use imported)
Preheat the oven to 400 degrees F.
Fill a large pot with water, add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it’s cooked al dente. Drain and pour into a very large bowl (or ceramic casserole, whatever you will use for serving). Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don’t overcook!
To avoid watery cucumbers: slice the cucumbers in half both directions. Drag a small spoon through the seeds and discard. Slice the hollowed halves lengthwise, and dice.
Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
The second day, I tossed in a little more olive oil and freshly ground pepper before serving. Taste first! This is just as lovely without the shrimp, for finicky vegetarians like me.
j
Yes, this is an affordable, easy and guaranteed dish for entertaining, but just as lovely weeknight with a platter of pita and olives. The leftovers are even better.
I promise you would not need a fancy-schmancy pot to make the following, but it adds a little fun if you do. Allow me to introduce my birthday and Christmas surprises, Mademoiselle Plum and Monsieur Pesto:
I grew up on applesauce, and that’s not a criticism. Sometimes on our drives home from Grammy and Pop-pop’s house, we stopped at Catoctin Orchards for jars of cider, applesauce, and other fresh goodies. I’ve had a thing for homemade applesauce ever since.
Tried the peel, slice, core, simmer with juice technique—it’s a long wait. If you have a casserole dish with a tight lid, this apple-pear sauce will make itself. With a friend and two peelers, this is especially fun.
A quiet New Year’s Eve with close friends just screamed for roasted pear sauce, and here it is, dear readers, a side dish for the years to come. Because this is ideal for breakfast, dessert, and an accompaniment to of each course, double the recipe below, as we did.
Roasted Apple and Pear Sauce
from Ina Garten, makes 2 quarts
zest and juice of 2 large navel oranges
zest and juice of 1 lemon
3 lbs. sweet red apples (8 apples, any kind will really do)
3 lbs. ripe Bosc pears (7 pears; do use Bosc)
1/2 cup light brown sugar, lightly packed
2 tbsp. unsalted butter
1 tsp. ground cinnamon
Preheat the oven to 350 degrees.
peel leisurely at the kitchen table with a friend, you would never believe this is work
Place the zest and juice of the oranges and lemon in a nonreactive Dutch oven (or large covered casserole). Peel, quarter, and core the apples and pears and toss them in the juice. Lindsey’s note: I core the apples very quickly by peeling, quartering through the stem, and—with the quarter flat on the board—making a diagonal slice just beyond the seeds and stem. This preps the fruit in one swift step.
Add the brown sugar, butter, and cinnamon and cover the pot.
Bake for about an hour and a half, until the apples and pears are tender. Mix with a whisk until smooth, but still a little chunky. Serve warm or at room temperature. Or eat right from the fridge.
this pear sauce isn't so bad with beef brisket, grilled haricots vert, and potato-brie gratin
Drumroll please… the most delicious, memorable, must-make dish from our kitchen in 2011…
Asparagus Ravioli with Brown Butter Sauce
In case you didn’t catch it the first time around, here is the post again. Here’s to a healthy and delicious 2012!
There are things only some of us can do. Things that require unique talent and skills few possess (unless you’re my friend Mark, who actually has one of these rings at home).
Homemade ravioli is not among these feats.
A Pear to Remember is the place, after all, for deliciously do-able cooking. Homemade ravioli is impressive, elegant, divine in every way, but not impossible. Not even hard. Not even hours of work.
Pasta from scratch?? Not today. Won ton wrappers are these magical pre-cut pasta sheets Giant stores carry adjacent to the bagged salads. They are ever more common at grocery retailers, and Asian specialty stores would surely carry them, too. You can also make this without a food processor so it’s not such a fussy equipment endeavor. There are several steps, but few take more than a minute and a half. With a friend, these could easily be ready to go in 40 minutes. (Trader Joes, where speciality cheeses are not overpriced, also makes this an affordable meal).
This marks our most special meal to date. And, in my book, the most delicious by far. Here’s to memory-making on Monday nights!
1/4 cup freshly grated Parmigiano-Reggiano; more for serving
1 tsp. anchovy paste (optional)
cut the tips at an angle for topping at the end
1/2 tsp. minced garlic (must be fresh, the jarred stuff is too harsh)
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
36 wonton wrappers
4 oz. (1/2 cup) unsalted butter
1/2 cup blanched almonds, chopped
finely grated lemon zest to taste
Bring a large pot of well-salted water to a boil over high heat (using this same water for the pasta later maintains nutrients!). Have ready a medium bowl of ice water (if you have a colander to rest inside, this is one less draining step). Boil the asparagus tips until tender but still bright green, about 2 minutes. With a slotted spoon (thanks, Kathy!), transfer to the ice water. When cool, transfer with the slotted spoon to a small bowl and set aside. Cook and cool the asparagus spears in the same manner; dry them on paper towels.
In a food processor (or by hand), chop 1-1/2 cups of the spears very finely and transfer to a medium bowl. Add the remaining spears to the tips.
Add the marscarpone, ricotta, Parmigiano, anchovy paste, garlic, and cayenne to the chopped asparagus; mix well. Season to taste with coarse salt and fresh pepper.
Let’s stop for a sec to talk minced garlic.
I knew nothing about fresh garlic growing up; if this is your first encounter with it: welcome!
To mince garlic well, whack a single clove with the side of a wide knife—makes peeling a snap. To chop the garlic very, very fine, slice the clove a few times, sprinkle with a big pinch of coarse salt, and chop away. Just keep running over the clove with your knife; the salt will help mash it into a paste to blend beautifully into your dish.
You can also rub your garlic clove on a microplane for the same, quicker, effect! (Use the same zester for the lemon at the end; no need to clean between).
Arrange 18 wonton wrappers on a work surface (a cookie sheet is perfect for both prepping and post-boiling) . Put 1 level Tbs. of the asparagus filling in the center of each wrapper (don’t get too caught up in measuring).
Using a pastry brush, moisten the edges of each with water. Top each with another wrapper and press the edges firmly to seal, expelling any air bubbles as you seal. If you don’t plan to cook the ravioli immediately, cover them with a damp cloth.
Bring a large pot of well-salted water to a rolling boil over high heat (ideally, the same pot with the blanched asparagus water).
Meanwhile, melt the butter in a 10-inch skillet over medium heat and add the almonds, shaking the pan. Cook until the butter turns light brown, about 6 minutes, and then immediately transfer to a small bowl.
Add the ravioli, about 5 at a time, to the boiling water (I lowered the boil so the pockets would not explode; it worked). When they rise to the surface, after about 1 minute, use a slotted spoon to transfer them to warm plates or pasta bowls. Spoon the brown butter mixture over the ravioli. Top with the reserved asparagus pieces, a grinding of pepper, a sprinkle of Parmigiano, and a little lemon zest, and serve.
Thanks to the Bitten Word for inspiring me to try (and conquer) this recipe!
Back in 2007, I named my new car Ella after my favorite singer. She’s a musical car, and even honks in C major. I love Ella Fitzgerald’s recording of What Are You Doing New Year’s Eve? to which you might consider listening tomorrow. Here is a sweet performance with Nat King Cole with an equally important message about holiday foods:
In my twenty years of playing piano, I have never had such luck as Mr. Cole in taking my finger off the keys with such frequency—and keep the music playing…
The following recipe is unusually rich compared to the kinds of meals I advocate and typically cook. But it is remarkably sophisicated, like Miss Ella’s voice, and sometimes heavy cream it’s all right with me.
I saw Jacques Pepin makes this potato gratin on PBS several years ago, and it looked too easy, too French to not replicate in my own kitchen. My Polish-raised inner-child cannot pass up creamy potatoes buried in golden cheese.
It’s important the potatoes are even and thinly sliced. A cheap $6 mandolin makes the preparation for this gratin a breeze.
A gratin is the brown crust on foods prepared au gratin. The brown is often from cheese, butter, or in the best case: both. Gratin originates from the French word grater, which is why you’ll find yourself grating gorgeous white cheese for gratin dishes. Now I only made it to French 3 in high school, but I’m pretty sure you impress your guests by pronouncing this gra-tan daf-nee-wahr with your nose raised ever so slightly.
Gratin Dauphinois
from the brilliant Jacques Pepin
serves 8, 30 minutes prep
2 1/2 lbs boiling potatoes, such as Yukon Gold
3 1/2 cups half-and-half
2 large garlic cloves, minced(remember, you can do this on your microplane)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
3/4 cup coarsely grated Gruyère
Special equipment: a mandoline or other adjustable-blade slicer
Put a rack in middle of oven and preheat oven to 400°F. Generously butter a 2 1/2- to 3-quart gratin dish or other shallow baking dish.
Peel potatoes. Cut crosswise into 1/16-inch-thick slices with slicer and transfer to a 4-quart heavy saucepan. Add half-and-half, garlic, salt, and pepper and bring just to a boil over moderate heat.
Pour potato mixture into buttered dish, distributing potatoes evenly. Sprinkle nutmeg and cheese evenly over top. Bake until potatoes are tender and top is golden brown, 35 to 45 minutes. Let stand for 15 minutes before serving.
Jacques’ note: The gratin can be made up to 1 day ahead. Cool completely, then refrigerate, covered. Bring to room temperature before reheating, covered, in a 350°F oven.
What are you doing New Year’s Eve? I’m making a potato and leek gratin with brie—naughty as can be—and sharing it with great friends.
The holidays storm in each winter just moments before we get around to our pocketfuls of good intentions. Like the grand notion of baking for every family on our new street. We had a day in mind, and Andrew swore he would stand by my side and not allow yet another baking disaster. But we found endless errands to run on Baking Day, and Christmas week was upon us.
In the end, we attempted a less complicated recipe. Naturally—as December tasks go—at the last minute. On my only previous attempt, I had produced a succesful batch meringues. And. They. Are. So. Dang. Simple. While I don’t know if they really count as cookies, they were well-appreciated and enjoyed by our neighbors. Fewer neighbors than we planned, as only one-third baked as pretty enough to give as gifts. The remainder resembled teeny toadstools, and were utterly delicious.
Note: we doubled this recipe, and they lasted well for four days in an airtight container on the counter. Maybe they last longer, but they all were eaten by then. Also, if you do not want to purchase superfine sugar, you can pulse regular cane sugar in a food processor. I used Ghirardelli 60% dark chocolate chips; you could also use a dark chocolate bar.
Dark Chocolate Chip Meringue Cookies
adapted from Emeril’s recipe, yields four dozen small cookies
2 large egg whites, at room temperature
1/2 teaspoon cream of tartar
2/3 cup superfine granulated sugar
1 teaspoon vanilla extract
1 cup bittersweet chocolate chips, finely chopped
Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.
In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. With a rubber spatula, gently fold in the chopped chocolate.
Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies. Or, quickly spoon mixture into a plastic gallon zip-bag with the tip cut and dollop onto the parchment. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry. I like to leave them overnight, but only when I have another dessert in the house to hold me over.
I love cookbooks with photos. I want to know exactly how to plate a new dish, and how appealing it will look after my labor. With holidays and company and potlucks upon us, it’s time to peruse the ol’ cookbook collection for a photo of Stellar food. You’ll know it: the page on which you pause, salivate, and remind yourself that it’s unhealthy to consume paper. If you are looking for Something Different this year, and seeking inspiration beyond this baby of a blog, spend some one-on-one with a cookbook from days of yore.
I found many discouraging trials in my early days of self-taught cooking when my meal rarely resembled the recipe’s promises. Should you find yourself apprehensive about risking your time and ingredients on the unfamiliar, here are some thoughts you may find helpful upon opening your cookbook:
Serves Eight
In our home, I’m cooking for two. When it’s a meat dish, that’s only one and Andrew is not always up for a week’s worth of leftovers. Be practical with your ingredients; a freezer-friendly casserole or soup may be more economical to double. On the other hand, if you also have a small household and consider the recipe more daring, cut the recipe in half to avoid waste. As I suffer arithmophobia, I usually pencil the ingredient adjustments directly in the cookbook to avoid simple, serious errors. Because that’s what happened on my math tests.
Unfamiliar Ingredients?
An impearative (ha!) disclaimer about Indian cuisine here: I insist you step out of your cabinent comfort zone for this wonder. However, a lengthy list of ingredients, especially the exotic, are a frequent turn-off in other circumstances and perhaps not your best bet for weeknight experimentations.
Pantry Finds
Similar to the idea above, seek out recipes with items you keep in stock. This makes a recipe more accessible and budget-friendly.
Serve Immediately
Beware the Serve Immediately finale. Many of my favorite dishes (egg noodles + brown butter + feta) need be served straight from the stove. However, a new recipe for company is not the time for a dish that risks sogginess as it sits. For company, those recipes recommending “flavors meld at least several hours or overnight” are ideal for cooking in advance and attending to your guests. The Serve Immediately dishes are wonderful, but be sure it works with your meal’s timing.
Read the Recipe to the End
This got me in a lot of trouble in my early repetitive cooking flops. If I did read it to the end, I often did not read the recipe through several times. Those painful paragraphs with four steps-in-one often led to my skipping crucial components. Familiarize yourself with all the aspects of the ingredient preparation and techniques, and look up any pieces that may be confusing. This is why the Internet was invented. YouTube has wonderful tutorials for cooking techniques.
Equipment and Tools
Understanding what tools you need for a recipe will prevent much frustration, and precisely why it’s important to read all the way through a recipe. After drooling over endless recipes stating, “Now with your food processor…”, I skipped many appealing recipes due to equipment limitations. For me, the food processor investment has been worthwhile: a 2-cup Cuisinart miniprep got me through college, now I find plenty of use for my 11-cup Kitchenaid.
It is important, too, to consider whether a paring, serrated, or chef’s knife is most appropriate for ingredients that require slicing. A 6-inch skillet also does not count as a “very large saucepan”. If your pot or pan is not large enough for the amount of food, simply divide the food evenly between two pans. This is crucial for searing and roasting where ingredients must have space to caramelize. Before I invested in a 12-inch skillet, I found much more success dividing my dishes between two medium skillets than crowding and steaming foods in one pan.
Assessing your recipe before committing will hopefully lead to greater success with your culinary endeavors. As recipes are rarely perfect, be certain to taste your creation about 3/4 through cooking and also before serving. Salt is usually the answer, but you can never take it away—underseason first.
What’s new in your kitchen? It’s Lebanese on our stovetop, recipes soon! Click here for some favorite cookbooks from my shelf.
