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If you're anything like me, you made chicken stock this weekend. Good move! You know what that means, though, right? Risotto.

And if you're anything like me, you wrote a blog post about gravy and had it on the brain and made much-much-much-too-much of it, but you're all out of carriers. (It's gauche to eat straight gravy; much like brioche is to butter, one needs a delivery vehicle to really partake of gravy.) There is an excellent answer to this problem: Root Vegetable Pie. Make it for Pi Day (3/14)! I can't say it enough: Root Vegetable Pie! Find your favorite tubers and get going! Top it with mushroom gravy. Eat it for days, or feed your 37 closest friends simultaneously.

Alright, fine: chicken stock also means some kind of soup, but I get to choose what kind, so there!

Most Recently

3/6 -- The How To section is making me very happy. And the latest post contains something new and different: pictures! I'm of mixed feelings about this. If you have opinions -- if you like them, say, or feel they have no place on a food blog -- for the love of god, say so somewhere! Email me, post a comment, something!

Seasonalia

I'm inclined to believe this time of the year is the optimum time for hearty peasant fare. Spaghetti carbonara, potato and leek soup, posole, long roasted meats, assorted stews, hearth bread, and all the other delicious things you can make from relatively non-fresh or non-seasonal ingredients. (It's always the right season for charcuterie.) Penne all'arrabiata is almost enough to sustain me to summer on its own.

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« An Approach to Sustainable Eating | Main | Trumpets and Verbiage »
Saturday
07Mar2009

The Tastiest Whatsits, 3/6/09

DateSaturday, March 7, 2009 at 08:07PM

So my lady suggested I archive these. Sounds great! At the end of each run, I'll take it and update it with expanded commentary, planning suggestions, and so forth. Let's get started!

This week, I recommend that you make Mashed Potatos; few things are quite as tasty, no? There is, of course, an ongoing debate over just how mashers should wind up; I am decidedly not a fan of the Idaho pureed-russets-with-cream incarnation. Make mine; eat them with your Roasted Chicken -- as economic a way to get meat into your diet as ever there was. Use the pan drippings to make gravy. Happiness abounds! You'll probably also want a side; I'm a big fan of either roasted brussel sprouts with pancetta or sauteed greens (collards/kale/etc), but I've met with great success using a universal spring-mix salad. A bread tends to make the meal; I like whole-wheat levain, but then I'm partial to my own cooking.

 

I love leftovers, especially those that can be repurposed into something tastier. You've just made mashed potatoes -- wonderful! Do you know how useful that stuff is? For the love o' Pete, make Shepherds Pie! Or, for the ultimate in comfort food, take a cast iron skillet and fry up some mashed potato cakes. Make more gravy from the butter and crispy potato bits. There are certain evenings where that and a bottle of porter might be all I eat, though it's rare. These things go great with meatloaf or burgers -- you'll probably want to balance out with asparagus or another universal salad. (Or you can just curl up in your pajamas with a pair of 'tater cakes and pretend no problems exist in the world. Just sayin'.)

So mashed potatoes? Totally the gift that keeps on giving. I want to encourage you to use the last of your mashed potatoes to make potato-leek soup. Oh man: that's a good day. The soup is like a Vichyssoise with less nostalgia, and it's wonderful hot or cold. Again, bread is key -- but aim sour. I haven't tried this yet, but I've a hunch that a bread bowl would make this soup. And maybe some bacon crumbles. Anybody? Anybody?

 

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