| Did a friend forward this to you? Sign up here. Hi, everyone, and good Saturday morning to you. It went from cold to frigid around Washington this week, meaning I've been hunkering down with grilled cheese and tomato soup, saucy curries, and lots of tea. Aaron Hutcherson's Cabbage and Sausage Pasta would be just the thing for a chilly evening, too. A full pound of the versatile brassica goes into the tomato-based sauce for added nutrition and substance, but I was equally excited about the inclusion of Italian sausage. (And yes, there are good vegan options out there.) Several of my go-to dishes, including lasagna and Chicago-style sandwiches, star these links that are loaded with spices, including fennel seeds, which Aaron also includes in his pasta. I like Italian sausage so much because there's so little you have to add to make a dish pop. It does the heavy lifting for you. I feel the same way about store-bought salsa, especially salsa verde. Daniela Galarza agrees, which is why she included a whole jar in her Tortilla Soup Verde. (She also used it in her fabulous Enchiladas Suizas.) The condiment brings bright flavor and enticing color to this cold-weather staple, which is thickened and topped with fried tortilla strips. As written, the soup showcases chicken and beans, but you can tweak the proportions, or pick one or the other, as you see fit. Then top to your heart's content with crema or sour cream, sliced onion, cheese, and lime wedges.  |  | | | Similarly, Ellie Krieger's Mashed Sweet Potatoes With Miso Butter and Edamame includes a single ingredient that packs a lot of punch in a small package. That would be the titular miso, the fermented soybean paste we like to use to bring savory, salty and umami-rich elements to a wide variety of dishes. After roasting the potatoes until they're soft, caramelized and oozing, you'll mash them with milk, butter and miso. Scoop that mixture into bowls and top with a soy-sauce-flavored blend of edamame and cabbage for a colorful protein- and fiber-rich meal fit for winter. Then again, sometimes it's nice to completely forget about the frost and howling wind outside your window. In that case, why not indulge in the tropical spirit of tiki? As Allison Robicelli writes, this long-standing genre of drink and bar has always been "a beautiful lie" (and a somewhat problematic one at that). Nonetheless, "As long as you commit to the bit, tiki holds," she says. And you don't even need the alcohol to indulge in the fantasy, as her recipes for a Nonalcoholic Blue Hawaiian and Nonalcoholic Planters Punch show. The paper umbrella, though? Nonnegotiable. Our live cooking chat consistently brings a bit of sunshine to my week, so I hope you can join me and Aaron for our next installment, Thursday at 11 a.m. Eastern. It's always fun to see where the conversation goes (i.e., what's up with all the rotten onions?), so go ahead and send along whatever's on your mind about food, then come back when we begin the conversation in real time. Until next week, happy cooking. |
0 comments:
Post a Comment