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Triumph of the Mundane

Slow blogging at its finest

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cooking

Something is Wrong with This Picture

cooking day 2-28-16

So I did Big Cooking again the other day. Green Soup, two kinds of cookies, then roasted a chicken and roasted a beef roast.

What did we eat for dinner? Leftover Chinese food. . . Something is just wrong about that.

Tomato Sauce II

Tomato sauce

Winter remains, as expected, here in the Midwest. Mid-day temps mostly in the teens all week. Turning the oven on for a couple of hours to make the Pasta alla Vecchia Bettolana seemed an absolutely splendid idea.

Also absolutely splendid is this sauce! I anticipated a flavorful outcome, and using Italian plum tomatoes (rather than plain ol’ supermarket variety) no doubt added to the flavor. Still super rich even after cutting the cream by a quarter.

Now I’m trying to figure out why/if the oven cooking vs. simmering on the stove makes a difference. A good friend with oodles of cooking experience (former food editor for a major magazine) wasn’t convinced method significantly affected outcome in this case. My guess was the sauce perhaps steams rather than simmers. She shrugged – not a big diff.

Need to do a little investigating – and with at least an hour and a half of cooking time, maybe that’s time smartly spent researching.

Tomato (Non)Express

Yes, the slow food, slow cooking thing isn’t new. And I was raised to cook mostly from scratch. Tomato sauce for pasta or pizza or whatever does taste better after simmering on the stove for a goodly while. At the same time, however, taking hours to make a meal just to zen out on the process doesn’t cut it for me. Keeping it real here!

So Ina Garten’s Pasta alla Vecchia Bettolana featured on Food52 has me intrigued. Again, nothing new to the world but new to my experience. So I’m all in for trying this. Only I’ll double the recipe because, well, that’s what I do. . .

Image from Food52

Cooking for an Army – Sans an Army

kale(2) spinach

Why do I cook as though the infantry is coming for dinner?! Something in my upbringing gave me the impression it’s a waste of time and effort to not go big when cooking. There’s an efficiency expert hiding in some corner of my brain. This is rinsing kale and spinach by the boatload for Green Soup. Really – this soup is a fabulous thing even if the eponymous label doesn’t create a luscious mental (or actual) picture.

oatmeal cookies

Oh, and I’ve got the same cooking issue with dessert: double batches of Buttermilk Oatmeal Cookies and Chai Spice Sugar Cookies.

And apparently a thing for recipes with blazingly obvious names!

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