When Bob left for work this morning, he said "Please don't make too many dishes today; we don't have much dishsoap left." He was only half kidding.
So, dinner tonight was inspired by the challenge of using just one skillet -- well, that and my accidental purchase of extra ricotta. We got amazing stuff in our share, including some beautiful purple, leafy broccoli from the swap box. While I was cleaning out the fridge to make room for the influx of greens, I saw that we had somehow neglected to eat half of last week's asparagus. Yes, I know, how can anyone forget asparagus?
I decided to make savory ricotta pancakes with braised vegetables. Had I some white wine, I would have added a sauce for the veggies, and the result would have been more like the amazing meal I had at l'Etoile last year for our anniversary. It was still very tasty.
First, I chopped a shallot and a clove of garlic and sauteed them in olive oil. Then I added the scarlet turnips and seared them, adding some water, and putting on the lid once they took on a little color. When they were almost tender enough for me, I added the chopped asparagus.
Because Bob doesn't like mushrooms that much, I put the turnips and asparagus in a dish, and used the now empty skillet to cook the delicious shitake mushrooms in some butter. Once they were almost done, I tossed in a small handful of minced rosemary and sage from my garden. Again, the mushrooms went into a dish, and the skillet was free for the broccoli.
This time I crushed two cloves of garlic and put them in the still very hot skillet with a generous pour of olive oil. Then I added the chopped broccoli and their greens. Because it is a little tough, I once again tried braising: I added some water and put a lid on it. The broccoli was perfect: not too soft, and not too crunchy.
Finally, the skillet was free for cooking up my pancakes. I used this recipe from The Kitchn, minus the sugar and vanilla. I used whole wheat flour as well. Very tasty: tender, fluffy and a nice base for all those vegetables.
I succeeded in using just one skillet to cook the meal, but I did use three bowls to make the pancakes and thee serving dishes for the meal. I meant well, and from the sound of it Bob is managing the dishes without resorting to laundry detergent.
2 comments:
Sounds amazing! I could probably do vegetarianism if I had you to cook for me.
A l'Etoile dinner is still on my fantasy list...albeit, my achievable fantasy list. We just need to arrange some babysitting in Madison when we're feeling particularly flush, financially, around our anniversary or my birthday!
My family was quite a long drive from the grocery store. My mom would add a little water to the bottle and shake to stretch the dish soap and hand soap when it got low. I do that now, and it works, although Dave rolls his eyes and shakes his head.
C'mon over, and bring the kids!
The dinner at l'Etoile was wonderful. I went all the way with the splurge and had the sommelier pair a wine to each course. Including the amuse-bouche and dessert, that was five glasses. I was so mellow by the time the bill came, I could only laugh.
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