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A Recipe For Disaster

Three college degrees, one small Brooklyn kitchen

last week’s cooking adventure:  italian wedding soup! 
naturally, i made a few last minute modifications because i have extreme difficulty following directions.  the recipe called for a yellow onion, but i subbed shallots because…well, the walk to the grocery store is quite long and 2 shallots seemed a lot easier to carry.  i know, not the best logic, but you try hauling your ass for 25 minutes  through brooklyn with 2 large bags of groceries. 
i couldn’t find the right kind of pasta in trader joe’s, so i just stole some orzo from lynne. the recipe also called for chicken meatballs, but i used turkey instead.
actually, the more i describe the cooking process, the more i realize that i didn’t follow any of the directions whatsoever. anyway.
i used to make meatballs with for my college roommates all the time.  they’re so easy and i enjoy feeling like an old italian grandma trapped inside the body of a small asian girl. 
i prefer cooking my meatballs in olive oil over the stove, but i baked them (350 degrees) on parchment paper instead.  to make the meatballs, combine whatever ground protein you have, about 1/2 a cup of parmesan cheese, some chopped flat leaf parsley, minced garlic, olive oil, and bread crumbs. (i like using panko instead of regular bread crumbs - they get a little crunchier/crispier).  mix all of the ingredients until you get the right consistency - sort of moist and sticky.  sorry that sounded disgusting but that’s really the best description, and i just spent 5 minutes thinking of adjectives before i decided i was over it.  start forming the meatballs in your hands and place on a parchment lined baking sheet.  and that’s it!  do not buy mama lucia meatballs because they taste like a ball of yarn and their commercials are awful.  please.
the actual soup is really easy to make - chop 3 carrots, a few stalks of celery, and about a cup of shallots (or some variety of onion) and sautee for a few minutes on medium heat in oil.  add about 10 cups of chicken broth, bring to a boil, and then add the pasta/orzo/whatever.  let the pasta cook a bit (adjust the time based on what type of pasta you’re using), then drop the meatballs in and stir in some fresh spinach.  easy, right?
on tonight’s menu - chive risotto balls!  with the fresh, local, apartment grown chives that were lovingly cultivated on my kitchen’s radiator.  stay tuned! 

last week’s cooking adventure:  italian wedding soup! 

naturally, i made a few last minute modifications because i have extreme difficulty following directions.  the recipe called for a yellow onion, but i subbed shallots because…well, the walk to the grocery store is quite long and 2 shallots seemed a lot easier to carry.  i know, not the best logic, but you try hauling your ass for 25 minutes  through brooklyn with 2 large bags of groceries. 

i couldn’t find the right kind of pasta in trader joe’s, so i just stole some orzo from lynne. the recipe also called for chicken meatballs, but i used turkey instead.

actually, the more i describe the cooking process, the more i realize that i didn’t follow any of the directions whatsoever. anyway.

i used to make meatballs with for my college roommates all the time.  they’re so easy and i enjoy feeling like an old italian grandma trapped inside the body of a small asian girl. 

i prefer cooking my meatballs in olive oil over the stove, but i baked them (350 degrees) on parchment paper instead.  to make the meatballs, combine whatever ground protein you have, about 1/2 a cup of parmesan cheese, some chopped flat leaf parsley, minced garlic, olive oil, and bread crumbs. (i like using panko instead of regular bread crumbs - they get a little crunchier/crispier).  mix all of the ingredients until you get the right consistency - sort of moist and sticky.  sorry that sounded disgusting but that’s really the best description, and i just spent 5 minutes thinking of adjectives before i decided i was over it.  start forming the meatballs in your hands and place on a parchment lined baking sheet.  and that’s it!  do not buy mama lucia meatballs because they taste like a ball of yarn and their commercials are awful.  please.

the actual soup is really easy to make - chop 3 carrots, a few stalks of celery, and about a cup of shallots (or some variety of onion) and sautee for a few minutes on medium heat in oil.  add about 10 cups of chicken broth, bring to a boil, and then add the pasta/orzo/whatever.  let the pasta cook a bit (adjust the time based on what type of pasta you’re using), then drop the meatballs in and stir in some fresh spinach.  easy, right?

on tonight’s menu - chive risotto balls!  with the fresh, local, apartment grown chives that were lovingly cultivated on my kitchen’s radiator.  stay tuned! 

Fantastic Friday

Someday I will be cool. {Katie}

Today is snowed, so we definitely couldn’t leave the borough. 

We also have little monies and don’t get paid until next week.

‘We’ is me (Mary) and Katie.  We live together, work together and eat together. We obviously have killer social lives and are just enjoying a quiet post-holiday weekend.  Obviously. 

Maybe we need some space a part?  Good thing we have separate tastes in TV.  Good thing my semester starts in a week.  Then I can learn to be cool.  Someday I will be cool.

In the meantime, I will cook and drink my mock-tail (cranberry juice and seltzer water… speaking of which, the color is a bit off, can that stuff go bad?) with my pinkie in the air.

This has definitely gone bad.

Tonight we scoured our kitchen to create whatever we could.  We didn’t have much to work with but we managed to toss out a few ideas: chicken salad, chicken with pesto and avocado, grilled cheese,  and various canned soups.  Clearly, options that would make any high-class foodie’s mouth water!

Eventually, I settle on chicken salad for dinner.  Katie defrosted some chicken, fried it in a pan, cut up some shallots (NO meal is complete without shallots) and celery and added ‘“good” mayonnaise’ {now, say it like Ina would!}.  We prefer the organic option at Trader Joes.  In a word, it is amazing.  Someday, I bet there will be an entire blog post dedicated to this superb TJ condiment, someday. 

 I washed dishes, humming to the music and pretending I dropped a carton of milk at my local bodega and met the man of my dreams.

To complete my meal, I added dash after dash of curry powder to enhance the flavor {does that sound blog-y enough?}.  I added craisins and chopped walnuts, toasted my whole wheat bread and had a delicious meal to enjoy while watching Barefoot Countessa episodes downloaded from iTunes.  Yes, a very crazy twenty-something night in the big cit-tay.  Yes, you should be jealous. 

To be honest, my chicken salad was lacking.  It was created In Memory of a Past Fantastic Meal (M.P.F.M) prepared by mother this past August.  Apparently, one sometimes needs to follow a recipe to truly recreate a dinner M.P.F.M. Next time.

For now, a cozy evening is ahead.

Frittata

Over Christmas, my grandmother re-gifted me several Giada DVDs so I’ve been spending a LOT of time watching them (read: all day Saturday and Sunday)…so I decided to make this Frittata with Asparagus, Tomato, and Fontina recipe last night for dinner. I didn’t have whipping cream or fontina cheese, so I substituted milk and mozzarella, and it came out great!!  Although I may have just made a big omelette without the cream…not sure.

I wanted to post a pic of it, but I still need practice getting it out of the pan and making it look pretty.  Mine just fell apart.

Oh, and be sure to enunciate each T when you say frittata like Mary does…

What do you do with a B.A. in English?

…or marketing….or American studies…

Apparently you start a blog about spending too much of your too small budget on fresh mozzarella cheese, chocolate, and iTunes season passes for Barefoot Contessa.  And text old flames purely to get your Ikea tupperware back (because you can never have enough Pruta!).

So let’s meet the chefs!

First up, Katie!

  • Favorite Chef: Mario Batali
  • Favorite Food: French Fries
  • Food Goal for 2011: Improve her bagel baking skills

and…Mary!

  • Favorite Chef: her grandmother, grandfather, and best friend’s grandmother (and the people who brought her Girl Scout Cookies)
  • Favorite Food: Ice Cream
  • Food Goal for 2011: Do more successful cooking (she’s more of a baker)

and, finally….Lynne

  • Favorite Chef: Giada
  • Favorite Food: Eggplant parm
  • Food Goal for 2011: Learn to cook Chinese food

So here goes!  Let’s hope this works out better than Lynne’s resolution to be more on time for work….