I love making dinner. I love starting with ingredients and ending with something delicious. I find the ritual of chopping vegetables, stirring a sauce, or browning onions to be deeply meditative. It makes my heart happy.
In the past few months of busy time, I’ve barely been cooking. I’ve fallen into the trap of heating things up – a practice that is absolutely fine, if you don’t love cooking the way I do. I recognize that times like this require sacrifice of some luxuries, and for me, that’s been spending an hour or more in the kitchen each evening. Now that things are (knock on wood) slowing down, here are a few things I’d like to make.
1. The Caribbean Pork Shoulder braise in All About Braising. If you’ve been around here for any length of time, you know that this is my all-time favorite cookbook. Molly Stevens also recently released a second book, All About Roasting, which my mother in law gave me for Christmas. I haven’t used it yet, and I’m dying to try that, too.
2. Red Shrimp Chowder with Corn, from The Wednesday Chef. This is one of my all-time favorite recipes, and the broth really makes it. I’m counting down until summer produce arrives at the market, so I can make this.
3. Smitten Kitchen’s Chicken and Mushroom Marsala. Favorite favorite favorite.
4. Poached Salmon with Corn and White Wine Butter Sauce. The Horse Whisperer adores this, and it got him hooked on zucchini. Winner winner
chicken salmon dinner!
5. Another Smitten Kitchen gem: this Chana Masala. It is delicious, and totally worth the eleventy-billion spices.
6. Meatloaf. I don’t have a recipe for meatloaf, I just crib from what I observed my dad do for years. Ground beef, egg, breadcrumbs, various seasonings and whatever is left in the fridge. Also, onion. The Horse Whisperer DETESTS chunks of onion in things, and I’ve finally found a way of dealing with that. I chop the onion into hunks, then give it a whirr in the food processor. Then I mash the onion puree into the ground beef mixture.
7. I’d also like to dive into the many recipes that I’ve pinned over here.
Is there anything you’d highly recommend making?