Last Week I Cooked…

Last Week I Cooked... - Vegetal MattersChili. I think I’ve finally landed on my perfect chili recipe. It’s based on this old Rachael Ray recipe, and I’ll post my version soon.

Last Week I Cooked... - Vegetal Matters

Last Week I Cooked... - Vegetal MattersPasta with sautéed mushrooms, onions, peppers, tatsoi, garlic thyme olive oil, and mozzarella. So this pasta was meant to be pizza. The dough had been rising all day, and a little before I was ready to cook I put it on top of a wood stove to warm a bit more. I promptly forgot about it as I was cooking all the other components, and by the time I got back to it the bottom half was cooked through. I probably should have left it there to keep cooking and called it oven top bread. But, I tried to salvage the top half which would have made a meager pizza for the five people I was feeding. A furious search through the cabinets (this was not in my kitchen) thankfully resulted in a box of spaghetti. The garlic oil I intended for a white pizza with sautéed mushrooms became the sauce, the firm mozzarella was cubed and added into the pasta at the end to melt a bit. With a salad alongside, dinner still happened.

Last Week I Cooked... - Vegetal MattersCassoulet with lots of vegetables. This is a soup with lots of options, yet I seem to always make it in a very similar manner. I start with sausage, spicy if possible, and then proceed with the vegetables (minus the zucchini). The liquid does vary according to what I have, which this time around was leftover beef stock from the chili and bean cooking liquid. At the end I stir in some shredded cabbage. The result is a hearty almost all vegetable soup with a bright tomato base (that is really not at all like cassoulet, but that’s ok).

Last Week I Cooked... - Vegetal Matters

Last Week I Cooked... - Vegetal MattersLast Week I Cooked... - Vegetal MattersThanksgiving! I stuck mostly to the menu I set out with. The turkey brine was Sam Sifton’s, but the method was Alton Brown’s. Most of the other dishes were straight from Thanksgiving. We had mashed potatoes, creamed Brussels sprouts with bacon, green beans with lemon and butter, fresh bread dressing with apples, onion, and celery, mashed buttercup squash with butter and sage, and giblet gravy (which was my favorite item on the table). I adapted my simple cranberry sauce just slightly by using fresh orange juice and half sugar for the honey (because I ran out of honey). Lastly I made these sweet potato rolls which were a hit but I think can be improved upon. I want to experiment with sourdough more often (a new year’s resolution perhaps?) and I think they would benefit from a heftier flour.

I took the week off work so I actually cooked some lunches (but just barely). One day I had a quesadilla with sautéed tatsoi, another was a quesadilla with scallions and a simple black bean spread made with sautéed onions and cumin. And another was the requisite leftover turkey sandwich on a sweet potato roll.

Last Week I Cooked... - Vegetal MattersCranberry grilled cheese. I may like this version more than the traditional Thanksgiving leftover sandwich. I used cheddar cheese and added in some turkey. And never, ever, leave out the swipe of Dijon mustard.

Last Week I Cooked... - Vegetal Matters“Exhaustive research into the business and culture of American breakfast suggests you can always put an egg on it” – Sam Sifton, Thanksgiving: How to Cook it Well. AMEN. My favorite breakfast this week was repeated twice: mashed potato cakes (just mashed potatoes grilled in a cast iron), topped with creamed Brussels sprouts with bacon and a fried egg.

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