Around the beginning of this pandemic, my husband decided to devote his Aerogarden exclusively to basil. Because we use this herb quite often and in so many dishes, we didn’t want to be without it. Five months ago, however, we didn’t realize just how much basil our hydroponic wonder would provide.
After months of sheltering in place and thinking we deserved a treat, my better half suggested splurging on a delivery from D’Artagnan, a purveyor of organic meats, poultry, and sausage as well as luxury items like foie gras, wild mushrooms, and truffles. Known for high quality, they cater to some of the finest restaurants in New York City. As might be expected, they’re also expensive.
While cleaning out our pantry, I came across an opened bag of green lentils that needed to be used up, which was a find that serendipitously followed watching Ina Garten prepare a recipe for them on the Food Network.
When it comes to cooking, Tuscany may be famous for its Florentine beefsteak, crostini with chicken-liver spread, thick ribolitta soup, and even its panzanella bread salad, not to mention extra-virgin olive oil and truffles. I believe few, however, would associate the area with fried chicken. Indeed, even after numerous trips to this region and having enjoyed many meals there, I never came across it. In fact, I only discovered it recently while preparing a recipe for a chicken and onion stew from Wilma Pezzini’s The Tuscan Cookbook, which I wrote about here a few weeks ago.
With limited access to the grocery store, I chose a recipe for a boneless chuck roast that required no more than what I already had on hand. Onions, a few herbs, a little tomato paste, and some white wine.
The recipe from Epicurious.com first appeared in the January 2005 issue of Gourmet magazine and, given its simplicity, it yielded, much to my surprise, one of the best pot roasts I’ve ever had either at home or in a restaurant.
I don’t know how you are coping with this pandemic, but given our ages, we’re sheltering in place, trying to stay calm and carry on. To this end, preparing comfort food has helped a lot.
A case in point. Last night, after a hectic day trying to set up a work-from-home connection, we were both not at our best. So with what we had on hand, I decided to make something easy and comforting: an improvised Chicken Parmigiana.
Even though our San Diego winters are nothing like those we experienced while living in New York City, they are nonetheless chillier and darker than our only other season “spring-summer-fall” and we find ourselves gravitating to hibernal fare like braises and stews. So with the arrival of daylight-saving time this weekend, I thought we’d have our last hurrah for winter cooking: a long braise of beef with loads of onions, anchovies, and green olives along with tomatoes and a full bottle of red wine.
I’ve always been a fan of Mark Bittman and his minimalist approach to cooking. Not only are his dishes easy to prepare, but the typically limited number of ingredients in his recipes makes for clean, rich flavors Read more
“Best.” In the six years that I’ve been writing this blog, I don’t think I’ve used the word too often. But after preparing the recipe for Braised Oxtails with White Beans, Tomatoes, and Aleppo Pepper from “America’s Test Kitchen” on PBS, the subject of today’s post, I believe it ranks among the best dishes I’ve ever prepared. In fact, I can easily say that I’ve never made a better braise in all my years of cooking.
Slow and steady, so they say, wins the race. A perfect example is Marcella Hazan’s Ragu Bolognese, which requires six hours of simmering to yield “when clinging to the folds of homemade noodles,” to quote Marcella, “one of the most satisfying experiences accessible to the sense of taste.” But when you’re really hungry, especially after a nerve-racking day, sometimes quick and easy is the way to go.