I eat kale sauteed with garlic and olive oil, but I eat everything sauteed with garlic and olive oil. In fact I guess that is my answer to "how to cook everything."
+1.
Tonight I realized at 4:30 that I had forgotten to get some meat out of the freezer for today's meal, so instead of the pork tenderloin I'd planned, I dug through the produce box (which comes home on Wednesdays) and my garden and made a light veggie-herb cream sauce to toss with some cheese tortellini. Here's what ended up going on:
Boil tortellini in mushroom broth (made from Better Than Boullion, which everybody should keep on hand at all times). Melt some butter in a big pan. Toss in some rosemary, sage, and thyme from the garden, ground into a paste with my mortar and pestle (a skill I've only just learned, but man oh man is it useful).
Chop up a leftover half of a sweet onion from last week's produce box and throw it in with the herbs and butter. Reach under the kitchen sink and harvest a handful of the world's freshest mushrooms from my mushroom log; slice them thin*. Throw them in the pan. Wash and trim half a pound of green beans from today's box (asparagus would have worked really well too); throw them in the pan. Salt and pepper everything. Deglaze the pan with sherry.
Drain the pasta, reserving liquid. Add half a cup of half&half and one cup of pasta liquid to the pan with the vegetable mixture. Bring to boil. Reduce until thick and creamy. Stir in tortellini and re-warm. Sprinkle with about a half cup of shredded Italian blend cheese and stir.
It was really phenomenally tasty; all the vegs and herbs were grown within 50 miles of my kitchen, and the freshness of everything gave each ingredient its own legs. I was pretty proud of myself for not giving up and ordering takeout, too. In the end, I was able to turn the Dinnertime Panic into something that looked like it belonged on the cover of Bon Appetit. Those green beans looked so nice against the backdrop of that creamy beige mushroom sauce. I would have taken a picture if I weren't afraid of being That Girl.
OK, I'm done bragging now. But holy moly, people. Why didn't anybody tell me about mushroom logs before? So. Amazing.
*I'm converted, BTW. I no longer peel my mushrooms; since I started growing my own, I wash those bitches. Who knew they came out of the ground so dirty?
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Topic: How To Cook Everything (Read 34340 times)