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· September 11, 2007 12:10 PM by
Colleen Shirazi
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Posted by Dain, Tuesday, September 11, 2007 4:01 AM (Eastern)
Still don't have articles ready for publication, so I thought in that case I might as well start a new series while I wait for samples.
At whatever point I get a new job and an apartment, I'll need to seriously start looking after myself, and that includes cooking. Now, I am actually an excellent cook for the simple reason that I'm a picky eater (not because I want to show off), but it's not the sort of cooking that's feasible, because it takes time and labor, and can be quite expensive (why are herbs so expensive?).
But, I can't eat anything that's not tasty. And tasty food takes a long time. I can't make my way through an entire Burger King or McDonalds meal without feeling slightly queasy.
So here's the goal of the project:
1. deliciousness
2. budget-friendly, as well as time and labor-wise, otherwise one is tempted to get takeout
3. minimum of leftovers, I tend not to eat leftovers, and I'll only be cooking for one (I wouldn't feel equal to offering advice on how to feed a family)
4. healthy... this comes last, lol
What I could say about the potato has been better said by M.F.K. Fisher in her book, Serve It Forth? It is a slim volume of essays, and is wonderful to read, even if you are not much of a reader. She argues it ought to be appreciated as the perfect complement, rather than abused as a soggy but ubiquitous necessity:
- If, French fried, they make a grilled sirloin taste richer; if, mashed and whipped with fresh cream and salty butter, they bridge the deadly gap between a ragoât and a salad; if, baked and pinched open and bulging with mealy snowiness, they offset the fat spiced flavour of sausages—then and then alone should they be served. Then they are dignified. Then they are worthy of a high place, not debased to the deadly rank of daily acceptance. Then they are a gastronomic pleasure, not merely "tubers used for food"
The first recipe is easy to cook, though it's a little time-consuming. A baked potato is so satisfying in its simplicity, when hot from the oven, with melted butter and plenty of salt and pepper and a glass of cold creamy milk. I think it makes a perfect breakfast food on its own, which seems somewhat unorthodox but is healthier than hashed browns. It takes about an hour and a half, so perhaps it would be better reserved for weekends. I also like it as a midnight snack. A baked potato should be wrapped in foil and cooked slowly over lowish heat, I use 350°, and depending on the size of the potato it will take anywhere from an hour to two hours. The potato in question should be big and mealy, so this is not the place for tender, young potatoes. The most important thing is to cook it slowly, which gives the potato a sweeter flavor. It is so delicious.
The second recipe is the classic French fry. This is actually quite time-consuming, and fries are so appealing that they go very quickly. First, large potatoes similar to ones used for baking are used. Peel them, then slice them into strips, it is generally easier to cook if they are slim-cut, but of course that is up to you. I also find it's useful to dry the potatoes of extra moisture before introducing them to hot oil. Fry, one batch at a time, and allow to drain on paper towels. Allow to cool, and fry again. The second frying is necessary to give the fries a crispy outside, or alternatively, you can bake them instead of frying the second time. Sprinkle with salt, and pepper. My favorite condiment is honey mustard. And you eat fries with? Anything. Burgers or chicken tenders are classic.
The third basic recipe is the mashed potato, but I rarely desire mashed potatoes except on Thanksgiving. With roast chicken, I prefer tender young potatoes, chopped coarsely, drizzled with olive oil, sprinkled with salt, pepper, minced garlic, and a sprig or two of rosemary, then slow-baked in the oven. (You can make a foil "packet" for this purpose, and save yourself some wash-up later.)
Nothing too complicated. I'm specifically interested in easy food for regular life. There's been plenty of ink spilled on the gourmet end of the spectrum, and I won't presume to add to it.
Labels: culture notes, food
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September 11, 2007 12:10 PM,
Mmmm...looks mighty tasty. :)
Did you know herbs are cheap in the Middle East? It's weird how they're expensive here.
If you're looking for dried herbs, try a Middle Eastern market...but buy carefully. They have stuff like bulk dried parsley, dill, yadda yadda, but the American one is better than the Middle Eastern one (which can have bugs in it).
As far as fresh herbs unfortunately, all I can think of is either a Mexican or Asian market, but don't know if you have Mexican markets over there, and the Asian ones are limited in selection. (When you get your apartment, you'll probably end up growing some in pots.)
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