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.
Sometimes what’s in our refrigerator dictates what’s for dinner—especially when it’s produce a little past its prime. This was the case last week when I found two red bell peppers on the decline as well as a large onion in a similar state. Not surprisingly, the first thing that came to mind was pasta.
Having endless hours at home these days, I decided to do some housecleaning on my computer, deleting old emails, files, and photos that were just taking up a lot of space. This chore eventually led me to the largest folder on my Mac, labeled “Recipes.”
I use this folder to collect ideas for posts from online sources like Epicurious, Food & Wine, the New York Times “Cooking” site, and the like. Not surprisingly it’s huge, bulging with recipes, some dating back six or seven years. Almost all of them include source information, which facilitates giving credit to their originators.
As some of my readers here may know, I’m a fan of Alison Roman of the New York Times. Her unaffected, simple approach to food so often leads to some of the tastiest dishes I’ve made. In fact, one of my most popular posts was based on her recipe for Vinegar Chicken with Crushed Olive Dressing. A modicum of ingredients and minimal preparation yielded an extremely flavorful and vividly colorful weeknight supper.
Well recently I came upon another of Ms. Roman’s recipes on the New York Times “Cooking” website: “Wine Braised Chicken with Artichoke Hearts.” What intrigued me most about it was her use of canned artichoke hearts. Yes, canned.
Back in the early days when The Food Network seemed more focused on serious cooking than on competition shows and celebrity, Jamie Oliver, a British chef, made his debut on the network in 1999 with a series called The Naked Chef. As might be inferred from the show’s title, Oliver took a minimalist approach to home cooking, stripping recipes to their bare essentials.
I was a fan then and still am, after twenty years of watching him on television and reading his books at home. Recently, while viewing our local PBS channel here in San Diego, I came upon what I believed to be his latest show, 5 Ingredients—Quick & Easy Food. After watching several episodes, I purchased the eponymous book spawned by the series. All the beautifully illustrated book’s recipes do actually adhere to the limit of 5 ingredients, except for kitchen staples like salt and pepper, olive oil, vinegar, etc. and most can be prepared relatively quickly, making them perfect choices for weeknight cooking. Many of the recipes can also be found online on Oliver’s website.