I love to cook. But there are days when I ask, "Really? I have to come up with something for dinner again? Didn't we just eat yesterday?"
When I am at home and this happens, I make really, really nerdy lists of the entire inventory of my fridge, freezer and pantry, and try to come up with something I can make for dinner. If I happen to be at the store when this happens, I look for what's on sale, and see if I can imagine cooking it. This happened twice this week. One of each instance. This is what I came up with.
Meal One: What is in the fridge?
Porterhouse steak, Brussels sprouts , Asparagus, a lot of Corn, and some Cherry Tomatoes.
The only really notable things are the vegetable sides. I used my old standby Corn and Tomato Salad recipe found in the Star Tribune years ago (recipe to follow). It holds for a day or two, and is one of my favorite Summertime sides. So crisp and flavorful!
The other side was the Brussels Sprouts. I, myself, am not really a fan unless there is bacon involved, and it's chopped and sauteed till I can't really tell it's anything but green crunchy stuff in bacon. However, there are other people in my household who would eat them three times a week. So I learned how to cook them. This particular night, I halved them, put them on a plate with some water, cover them with plastic and microwaved them for one minute to soften them. Then I sauteed them in some olive oil with some minced jar garlic (take that, Tony Bourdain!), and when they had a nice color, I splashed white wine on them and let them steam in that some more. Note: Use a dry white like Chardonnay (not my favorite) or Sauvignon Blanc (much better, I'll actually drink that). Do Not Use Pino Grigio, which is what I had on hand this night. It's not great. Even for those who like Brussels sprouts.
Other than that, I salt and peppered a porterhouse, grilled it to medium rare, and steamed some asparagus in the same way I did the sprouts - in the microwave - one minute.
Please enjoy my token portion of Sprouts.
Meal Two: What's on Sale?
Veal Scaloppini over Sauteed Spinach with Red Onion, Garlic, Parmesan and a White Wine, Caper Vinaigrette
This one I totally made up. I was in Super Target and got the "Oh my god, I don't have any idea what to make dinner and have no protein to serve" feeling. I went to the meat section and looked around. Chicken? Not again. Pork? Eh, not feeling it. Steak? Just had it. Salmon? Doesn't look good. I turn around, and what's on sale? Veal Scaloppini. Really? From Super Target? Sure, why the hell not? We actually get our best steaks and burger from there, and I *REALLY* need something different for tonight. Super Target Veal Scaloppini it is. Now what the hell do I do with it?
I get it home, and think about it for the rest of the afternoon. I look at it - it's just eight little strips of meat. I think "I'm gonna dredge and sautee that like chicken". So that's what I do. Breadcrumbs, salt and pepper, rosemary from the garden. Hot pan. Done. Now what?
I look in the fridge and there are two, count them, two unopened bags of spinach in there. I decide one of them is for dinner. I also decide I am not eating a salad. What else is in there? Most of a red onion. Ok. I look in the door. Minced jar garlic (ha ha), lemon juice, capers. Needs something. Parmesan! I have a block. Grab it, I'm ready. In a wide bottomed, high sided saute pan, I heat the olive oil. Then I add a little red onion and let it sweat and carmelize a little. Garlic is next, but just for a few seconds. I don't want it to get too brown. I add the spinach in three batches, letting the first wilt down before the next to leave room in the pan. When it is wilted, I add a tiny bit of lemon juice (like three or four drops) and salt and pepper. I get out a little jar and shake up a vinaigrette of white wine vinegar, olive oil, lemon juice, garlic and capers. I shred big pieces of Parm off the block with a vegetable peeler (love the T shaped veggie peelers!)
Just after the third addition of fresh spinach.
The whole 20 oz bag of spinach was just enough for two adult portions.
I set the spinach down on the middle of the plate, a few strips of Parm, top with the veal, and drizzle the dressing all around (I don't want to overwhelm it or soup it up). This was OUTSTANDING! I was so proud of myself. It truly was an all-improvisation meal, and it turned out to be one of those things I'll make again and again.
Luckily I had leftover mac and cheese and asparagus and beets (which they eat!) for the kids this night. They ate the veal, though.
CORN AND TOMATO SALAD:
Corn cut off the cob (recipe calls for 8, I use whatever I have)
2 Tomatoes (I find that halved cherry tomatoes are better. They pop so nicely! I use as many as looks nice with however much corn I have)
2 tsp red wine vinegar
2 Tbs olive oil
3/4 tsp salt
1/2 tsp pepper
1/2 cup cilantro
Put all ingredients in a bowl. Combine. Adjust to your taste (I'm a heavy hand with the vinegar)
I can't really stand brussel sprouts either. I'm weird when it comes to broccoli as well. I think I'm the only person on the planet who can't stand the florrets but loves the stems.
ReplyDeleteThe veal idea is pretty cool. I may have to pitch it to my husband when we have some leftover random bits of pork or non tender beef and no idea what to do.
I'm still trying to trick him into planning at least one meal a week. So far he comes up with eating leftovers or making breakfast. It's going to be one big up hill battle.
Good post! I'm envious of what it sounds like you can do with food. Some people (me, for instance) can't come close to that. I have to take a class just to figure out which end of the knife to hold.
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