Lazy But Hungry

Several friends have asked whether everything is OK, since they haven't seen a post here in a little while, and the depressing answer to that is that I've just been too lazy to eat much of interest, much less post about it. But I figured I'd take advantage of this lull to post some of my favorite Lazy But Hungry dishes (TM chow.ind). This is sort of an homage to Mark Bittman's awesome 101 Summer Dishes that Take 10 Minutes to Cook article but less, you know, classy.

• Spaghetti tossed with a little chili-infused olive oil and parmesan, with or without frozen peas thrown in during the last few minutes of cooking
• Pasta with pesto and parmesan
• Salad (from a bag) topped with crumbled blue cheese (from the supermarket) and bacon pieces (from a jar), with vinaigrette (from a bottle). I like the Brianna's brand with the artichoke on the label. If there is leftover roast beef or chicken, I can throw that in too
• Which brings me to steamed artichoke with Brianna's vinaigrette for dipping the leaves
• Slices of hot soppressatta, chunk of Stilton, Granny Smith apple cut in slices
• Sourdough or country bread, or split baguette, with a little dijon mustard and gruyere cheese on top melted under the broiler
• Pita chips and hummus, baba ganoush, tzatziki, taramasalata, etc.
• Tuna mixed with a little olive oil (if not packed in oil), balsamic vinegar, tarragon, and a little garlic powder, with either whole wheat bread or crackers
• Sardines packed in spicy oil with crackers
• Any of the above with steamed edamame tossed with smoked paprika salt (or plain salt)
• Order in

Granny knows best

You know why Yorkshire pudding always goes with Granny's roast and potato dinners? Because Yorkshire pudding is awesomely delicious and dead easy to make. I'd never made them before, as I was rather intimidated due to all the special popover tins you see in kitchenware places, and popover mix, and restaurants acting like it's a big giant deal when they bring them out.

Here is how you make them. Spoon a little of the drippings from the roasting pan into the cups of a muffin tin. Keep it hot in the oven. Make a batter out of a cup of flour with a little salt, into which you mix a cup of milk you've beaten with 2 eggs. Pour this about halfway up the muffin tins, and bake for 15 minutes. Done. Beef drippings in the making, and can be used to sop up whatever falls on the plate, my kind of breadstuff.

File under F for Fast and Fab

Just had an awesome quick dinner of rotini (specifically, that new breed you see around that's partly whole wheat, but with enough white to make it smooth and not crumbly) with Miss Cake's leftover pesto. Oh, and a martini.

Soup is good food

I have always been rather terrified by recipes calling for a can of Cream-of-Something soup, and for good reason. However, I will reveal that the one dish that probably makes me happiest in the world -- my mother's beef stew over broad egg noodles -- does in fact take both an envelope of Lipton's Onion Soup Mix and two cans of Campbell's Tomato Soup. This is added to browned cubed beef (and it's great to make this with a good cut, not generic stew meat), a little Worcestershire sauce, a touch of wine vinegar, carrots, peas, and sliced mushrooms, and seasoned with salt, pepper, and a little garlic powder. Simmer that away and take it from me, the onion soup and the tomato soup blend with the seasonings and the meat juices to form a very rich brown gravy that has just a hint of sweetness, enrobing meat that falls apart with a fork.

Thanks for bringing that over tonight, mom!

Watch this space

You voted (well, about three of you did), we delivered. Yesterday, Miss Cake and I went on a rampage in the frozen foods section of my local Stop & Shop, and performed a taste test on a big spread of frozen hors d'oeuvres, enlisting the tastebuds of Mr. Gateau and the general assistance of Young Master Gateau. Miss Cake is currently tabulating the results, and we will be back soon with a comprehensive report, as well as pictures.

We also have pictures of the real dinner we made -- lemon-tarragon roast chicken and spaghetti with fresh pesto. Stay tuned!

Meatstuffs

My friend Pam has done it again. This time the awesome hospitality was extended at the new apartment she and her husband moved into this year, by far the most beautiful New York apartment I'll probably ever see. But never mind that, we need to talk about the jerk pork, which was marinating happily away when we arrived. The flavor was amazing, with just enough heat for a pleasant slow burn, while not alienating the small Gateaux. Also soft and juicy. And as if that weren't enough, there was chocolate angel food cake with ice cream and strawberries. Well, played, Pam!

What I am Drinking, Fall Edition

Somehow, the boozy fruitiness of my summer cocktails just doesn't seem right in October, even if the weather only just came down from its heights in the upper 80s about a week ago. So I have returned to my standby, the dirty vodka Martini with olives. Much as I love briny, salty things (see bacon photo), I don't like it when the bartender dumps in a big glug of olive juice. It wants a splash, and it wants a little more Vermouth than the dry Martini fanatics endorse, to balance the brine with a little mellowness. I'm liking these Sable & Rosenfeld "Tipsy Olives" I get at the supermarket, which have a little Vermouth in the marinade. They're huge, with pimientos, and because I am my own best bartending friend, I allot my drink with two of them, one to eat when halfway through, and one to enjoy at the end.

This personal perfecting of my Martini no doubt explains why I am falling asleep on the sofa every night instead of posting on Cookiestuffs, but I know my faithful readers appreciate a good cocktail, too, and forgive me.