Alas, the weekend is over and we must begin another working week. I find that my stress abates when I cook. Unfortunately, due to the ridiculous quantity of leftovers I’ve managed to collect, I’m going to have to limit my cooking this week. I seriously hate wasting things, especially food. I also have no more storage space for more food. Ah, the challenges of cooking for yourself and sharing a refrigerator with another person (yes, I live with another person and no, we do not cook for each other).
The Khoresht Karafs was never made, and I’m going to scrap my cooking plans for the better part of the week. I do have leeks that need to be used desperately, so perhaps toward the end of the week I’ll make a leek and mushroom soup with some of that awesome new chicken stock I have.
Although I won’t be cooking anything per se, I will be fashioning new dishes out of old ones.
I hope this week went well for everyone. I am having a bit of a hard time adjusting to this semester’s new schedule, but otherwise things are moving along.
I have an interesting menu planned for the next few days. Since my schedule doesn’t permit me to cook every day of the week, I have to compensate for it on the weekends (which actually allows me to enjoy making the food). It’s going to be a bit of a fusion week, beginning with tomorrow’s big dinner. I am finally going to be breaking in my copy of Anthony Bourdain’s Les Halles Cookbook by making his poulet roti. This, as you know, is just a roasted chicken. He employs a French-style of cooking, which is going to be fun trying out. Admittedly, I have never tried a French recipe before (can’t wait to start cooking from my Julia Child cookbook!). I think I am going to make a potato dish to go along with the chicken (perhaps some purple potatoes). As I will have a chicken carcass on hand, I am going to try making my own dark chicken stock on Saturday. It should be great for a lazy day.
Saturday and Sunday, I will be experimenting with Persian food. Saturday, I’ll try making Khoresh Karafs (the source of the recipe can be found by clicking on the picture), which is a celery stew.
Sunday, I will attempt to make khoresht-e ghormeh sabzi (another stew), whose recipes can be found all over the internet. It’s a popular dish, and I’m excited to try it out!
Monday, I’ll be returning to the Les Halles Cookbook for a mushroom soup. I personally love mushrooms. They are so meaty and earthy. Perhaps I will make a spinach salad with some tomatoes and carrots to go along with this dish.
Finally on Tuesday, I will try making salade d’onglet. This recipe, yet another from Bourdain, requires an onglet (hanger)
cut of steak. It’s hard to find this cut in a general grocery store, so if you’re really into meat, hit up a butcher. I’m not so keen on red meat (this is the first time since living here I have bought it), so I just bought stew meat. The recipe involves marinading the meat, so it should work out well. Accompanying the beef will be a spinach salad with a red wine vinaigrette.
Whew! Hopefully this all gets accomplished! I’ll have recipes and pictures for you of my attempts within the coming week!
I love food. I love trying new food, cooking new food, and learning about cuisines from all over.
I respect food. I realize that every culture has its own staples, and regardless of how unfamiliar or unthinkable they may be to my palette (or yours), they are to be appreciated.
Food does not need to be cooked by a Michelin starred chef for it to be good (although, it would be damn good). You don’t need to spend your entire paycheck on organic-only specialty ingredients to produce an amazing dish. One of my favorite chefs, Anthony Bourdain, put it simply: “You must ultimately respect your ingredients, however lowly they might be. Just as you must respect your guests, however witless and unappreciative they might be. Ultimately, you are cooking for yourself.”
Food is powerful. It touches all the senses, a skill which few other things possess. On a primal level, food is fundamental to our survival. It is a privilege to be able to freely choose what to eat, how to eat it, and when. Most of all, food is a way of life.
I’m a third year college undergrad cooking from a small apartment with what some would consider meager equipment. I want to share my experiences with food, whether I’m making it myself, or visiting a fantastic restaurant.
I hope you enjoy!