Stacy's Cooking Journal

My cooking journal is an informal space for me to record what I've been up to in the kitchen. It's mainly intended for personal ideas, but feel free to check it out.

Mario Batali's Potatoes Roasted with Garlic Cloves

I made this last night as a side. To what, was less clear. Anyway, I was watching Monarch of the Glen and things would take care of themselves. Three potatoes should do me, with leftovers.

I ate the entire thing.

I'm not sure I have ever had more perfect potatoes, either at home or at a restaurant. I used Yukon Gold as specified by the recipe, blanched them briefly and then roasted them. It was amazing. I will definitely be making this again. Or all the time. And the beauty of it was its easiness. I had to peel neither the garlic nor the potatoes. You know I was loving that!

As is apparent, I am trying to get through all of the recipes that look tempting in Batali's Molto Italiano cookbook lent to me by Amanda so I can give it back! So expect to see several more recipe trials from there.
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13 Mar 2010 18:31
tags: mario potatoes

Black-Eyed Peas with Tomatoes, Roasted Potatoes

Tonight I threw together a quick and easy dinner of my Black-Eyed Peas with Tomatoes and another serving of Mario Batali's roasted potatoes (God bless them!). I added a bit of chopped kale to the stew since I had some left over from the minestrone. Salt salt salt salt! Then I settled in for some quality time with the Glen.
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13 Mar 2010 18:30
tags: batali beans black-eyed-peas potatoes soups

Mushroom Risotto with Caprese Salad

I was powerfully hungry after work yesterday and I had visions of grandeur. Usually I just cook up some pasta when I come home from work, but I felt enterprising. After stopping at the food store, I whipped up a simple caprese salad (the delectable Campari tomatoes had already been purchased at a shockingly low price at Costco). Sadly, (this really is sad) I discovered that my basil had been vilely frozen in the fridge, and I didn't want to use it for the fresh salad. Although I was very disappointed at the loss of this signature ingredient, I correctly surmised that I would still enjoy the tomatoes and mozzarella. I'm glad I didn't give up on it. The tomatoes were extra juicy and formed quite a pool of tomatoey liquid at the bottom of the bowl, which I mercilessly sopped up with some ciabatta.

At the same time as I was making/eating the salad, I made the mushroom risotto. I got the recipe, once again, from Jack Bishop's The Complete Italian Vegetarian Cookbook. It's very simple. The signature addition is porcini mushrooms. Risotto: truly the divine meal of poverty.
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13 Mar 2010 18:29
tags: italian risotto salads

NY Feta

Rejoicing in the delicious feta Amanda brought me from NY, I resolved to make a refreshing lunch of tabbouleh and hummus. Using the food processor (and yes, terribly massacring the tabbouleh ingredients in the process— but hey, when it takes only 10 minutes to get all the ingredients in the bowl, I really can't complain), the longest part of preparing these was adding salt/lemon/garlic etc. in increments as I tested the flavor. I irrationally despise cooking with exact measurements, but in fact it is quicker since you just add the ingredients one time and mix them. So I'm going to try to experiment and come up with some exact measurements for things! Starting…next time.

I ate the tabbouleh straight in a bowl, like the salad that it is. I also did the hummus/tabbouleh/feta stack on toast. Which was delightful. And of course there's plenty left over. Guess I know what I'll be having tomorrow for lunch.
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13 Mar 2010 18:28
tags: cheese hummus middle-eastern tabbouleh

Rice and Beans

I made the traditional pot of rice and black beans. Nothing fancy. Then I pack a bottle of Frontera Hot Habanero salsa, a pack of grated cheese, and a large container of the rice and beans to bring to work. I just leave the ingredients in the fridge over there and heat up a portion for lunch every day. Easy, cheap, and tasty!
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13 Mar 2010 18:28
tags: beans black-beans

Mixed Roasted Veggies

I decided it might be a nice to have a huge batch of roasted veggies in the fridge that could then be used in various ways to make fast and delicious dinners. I loved this idea! Maybe I'll make it an official Ladies recipe. I made up a pan of cut eggplant, red pepper, zucchini, and onion. I made a separate pan of cut potatoes. I roasted each until done, about 40 minutes. I then used the veggies in the following ways:

  • ate as is.
  • cooked veggies and potatoes together in crushed tomatoes to make pisto, a dish I learned in Spain.
  • served the roasted potatoes as a side dish.
  • added red wine vinegar, salt, and sugar to the veggies and mashed a bit with a fork to make a spread. Hollowed out part of a ciabatta loaf and filled it with the mixture for a yummy sandwich. Especially good after marinating!

You could also toss with pasta or use to make Amanda's Israeli couscous recipe.
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13 Mar 2010 18:27
tags: italian vegetables

Miso Soup

I wanted something light and brothy, so miso soup came immediately to mind. I used the jar of miso paste I had in the fridge, which was about a million years old. However, according to the jar, you can keep it for an "unlimited time" in the fridge. Hmm. I'll go with that. I could have made this more elaborate, but as mentioned, I was really craving something simple and plain. So I just heated up the miso with water and tofu. I served with a side of rice and nori.
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13 Mar 2010 18:27
tags: japanese miso soups

Tomato and Cannellini Bean Soup

Yummy! Just another variation on a favorite theme: tomatoes + beans + Romano cheese. You know the deal! I first cooked the tomatoes down to a sauce before adding the rest of the ingredients. I threw in some chopped kale at the end. This made a big difference. Nice light and easy soup. Eat over rice or with crusty bread.
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13 Mar 2010 18:26
tags: beans cannellini italian soups

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