This month I ate a lot of food that did not make it up here due to apartment + job hunt + Gothamist + social obligations. Seeing as one of the main points of this enterprise is to serve as a sort of eating and cooking scrapbook--to combat the continually dismaying dissolution of one day into the next--I am as ever a bit disappointed in myself. But I'll try to be plucky: pack up leftovers, wash dishes, wipe down counters, and get ready to do it all again tomorrow. Here are some of the things I made.
Soupy rice with peas from Fast Food My Way. Blandly comforting; much improved by addition of salt and pepper.
Basic muffins from The Joy of Cooking. Did not compare to more interesting muffins from last fall, the heyday of muffin making. Need to keep more berries-oatmeal-etc. on hand.
Baked ziti from an old Mark Bittman piece. Unbelievably satisfying and tasty, thanks to spicy Italian pork sausage from Whole Foods. Prompted the suggestion, "we should make baked ziti every Friday night so we can eat it all weekend long." The pound cake of pasta recipes: 1lb. sausage, 1lb. mozzarella, 1lb. pasta. Yikes.
Baked chicken with chili powder and honey from May Gourmet. Recipe here. Solid weeknight food. Baked on a bed of sweet potatoes, which became wonderfully greasy and spicy.
Succotash with edamame instead of lima beans from May Gourmet. Recipe here. Better received by some than others. Frozen, shelled edamame nice to have around.
Soba noodles with shitake mushrooms from Encore with Claudine. Including ginger, garlic, and jalapeno, a bit more complicated than the Nigella version I am accustomed to. But just as clean and earthy tasting and filling.
Tuna with tapenade from Encore with Claudine. More on this later, most likely. We overcooked the tuna, but that couldn't spoil it. Went surprisingly well with the soba and shitake--all strong, earthy flavors.
Poached pears with chocolate sauce from Encore with Claudine. A little too sweet, perhaps because I bought the wrong chocolate, but you can't argue with pears and chocolate sauce.
Baked skinless chicken thighs smeared with adobo sauce and canned chipotles to use in tacos, quesadillas, and nachos. Inspired by Gourmet...exciting new discovery: you can smear anything on chicken thighs and cook them at 425 for 30 or 35 minutes. Yum.
I bought real parmesean cheese for something and can't remember what; it was only because I had that that I made the soupy rice with peas. Hmmm.