The Minimalist Cooks Some Fantastic Chicken

A few weeks ago, my husband picked up a copy of Mark Bittman’s “The Minimalist Cooks Dinner,” a collection of recipes taken from Bittman’s column in the New York Times. I’m a fan of his columns- especially the collections of recipes he does, like his 101 appetizers. So I figured the book was a sure bet. I was right.

While the book is around 7 years old, its relevancy, ease and flavorful suggestions are timeless.

The first recipe I tried from the book was Bittman’s chickpea soup, which I opted to make without meat. I added a variety of vegetables, (including carrots, celery, onions, tomatoes and mushrooms). What I enjoyed most about this recipe was the consistency of the broth- Bittman suggests cooking the vegetables and removing about half (once softened) and pureeing in a food processor, then adding them back in. It made the soup thick and creamy without adding any sort of dairy. This soup provided me a week of healthy, hearty lunches and I’ll definitely make it again.

Last night I made the Chicken-Mushroom “Cutlets” with Parmesan. I substituted spinach for mushrooms (per Bittman’s suggestion, plus my husband hates mushrooms.) I also added a little more garlic than suggested; I thought a little more kick might be nice with the Parmesan and spinach.

The recipe made around 9 cutlets (or burgers, actually), and it was tough to not eat all nine! The flavors worked well together and the consistency was surprisingly juicy…I got nervous that, considering the fact that chicken needs to be cooked well, the burgers would become pucks, but they didn’t. We had nice, juicy bites of chicken, cheese and spinach. I ate mine with a little fresh salsa, but my husband didn’t top his with anything. I served them with steamed asparagus.

So that’s two recipes down, plenty to go from this book…and I’ll certainly be cooking more. Both recipes were easy to create and easy to adapt, but also tasty and interesting enough to serve to guests (if I had guests…anyone want to be a guest?)

Getting a buzz

So if you haven't checked out Foodbuzz, you should. I just got done rating my favorite DC restaurants. It made me realize I've had some pretty fantastic meals, but I'm nowhere near done working my way through the best (and the worst) that our city has to offer.

My highest ranked restaurant? TenPenh. Maybe it's the nostalgia it has to offer (it's where my husband took me after he proposed) or maybe it's the atmosphere or friendly staff, or maybe it's just the fantastic food. I think it all works together to create one fantastic pan-Asian feast.

My favorite TenPenh dish? Chinese Style Smoked Lobster. I can't get enough of this beautiful, crispy dish that combines flavorful lobster, fried spinach and a sauce that lets the lobsters natural flavor shine. I've often opted for the Pan Seared Scallops (and have never been disappointed) but the Lobster can't be beat. Mmmmm, someone's getting hungry...

Fingers crossed

Have you heard of the Foodie Blogroll? I've just signed up. Here's hoping I hear from the leftover queen herself! Check out her site. I think I'm loving it! I'm obsessed with leftovers myself...especially taking leftovers and transforming them into completely new dishes. But there's some leftovers you just shouldn't mess with...cold pizza? Yes, please. Sesame chicken? Bring it.

Roasted chicken and leftover asparagus? Now that, my friends, is just asking to be put in a casserole. Or a pasta. Or chopped up and added to an omelet. (You see where I'm going with this?)

Super bowl, super plates, super forks...

Football fans of the world, exhale: Super Bowl Sunday day is almost here. Even if my team had made it to the big game (go Eagles!!) my mind would still be on my menu.
It looks like we’ll be spending Sunday at home this year, cursing the Pats and paying special attention to commercials with my sister and her boyfriend, so I’m only cooking for four.
My sister and I have spent many Superbowl Sundays together at my parents house (eating wings, white chicken chili, nachos) so I have a variety of childhood favorites to choose from, but I’m always up for an adventure.

That said, I compiled a list of a few of my favorite sites and their recommendations for Sunday’s feast…so feast your eyes on these:

-The Minimalist's recs from the New York Times
-The Food Network's Ultimate Super Bowl Menu
-Tasty ideas from Epicurious
-When in doubt, ask Martha
-Keep it healthy with Cooking Light

I hope you find some inspiration from this list!

speaking of cookbooks

someone over on thenest.com (Hi, DC Nesties!) just recommended this site. Holy cow! Talk about cookbooks...I might put Borders on hold...

Coupons- best friends, or worst enemies?

Just got my daily email from Borders and lo and behold, there's a 40% off coupon for anything in the store over 20 bucks! How can I resist? (I cannot.) There are so many great cookbooks out right now, and they're mine for the (discounted) taking!!! Here's a list of a few I've been eyeing up:

-Kitchen Confidential by Anthony Bordain
-Cook with Jamie, by Jamie Oliver
-Everyday Food: Great Food Fast, by the staff at Martha Stewart Living

by the way, if you aren't already a Borders member, here's a link to a 20% off coupon. Happy reading (and cooking)!

Rocco Rocks

I have a crush...it's ok, my husband knows. In fact, I don't think he minds...it only makes me a better cook and him a happier eater.

I have a crush on Rocco DiSpirito. I know, I know, he sold out, he needs to get back in the kitchen, yeah, yeah. I know it all. And yet, I crush.


I hadn't thought about him in a while, and then Saturday, while walking through the (gasp!) frozen foods aisle, I spotted a bag of Bertoli pre-made pasta meal in a bag. Something about chicken and penne. (Don’t worry, I didn’t actually buy it.) It all came rushing back to me. Memories of last season’s Top Chef. Bourdain’s blogged insults about Rocco. The aftermath.
Why must we pick on Rocco? What did he ever do, besides have great curly hair, an entrepreneurial mom, a few restaurants and some guest appearances?
Please, Rocco haters, explain it to me. Explain to me why he’s become a whipping post.
Thinking about Rocco makes me think about Top Chef…oh, cooking Gods, please give Rocco another guest appearance this season…I’ll pass the time until the season starts (what’s the countdown?) by purchasing a few of Rocco’s books.