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Tag Archives: cooking with wine

Saturday Clam Sauce

This will be a quick cooking post before I get back to enjoying my Saturday.  I must admit, it has been a largely wasted day, and never mind why, because people who go on about their health woes are tiresome (how’s that for a little passive-aggressive whining?).  I just about managed to get the dishes done by the time Steven got home shortly after six.  I had not planned anything for supper.  Suppressing my desire to send out for a sub or Chinese, I suggested red clam sauce or maybe eggs.  Steven opted for red clam sauce and I went to work.

First, OF COURSE, I crushed up some garlic and set it to breath for fifteen minutes.  It was from the bunch I purchased at the Mohawk Valley Garlic and Herb Festival in Little Falls, NY this past September, just to give the post a little local flair.  At first I said, “I’ll only do three cloves.  I won’t go crazy with the garlic.”  Not a minute later I said, “I’ll go crazy with the garlic,” and put in the entire bulb, which was not very big anyways.  Steven did not comment; he trusts me when it comes to cooking in general and garlic in particular.

I put the dishes away while the garlic cooked in olive oil.  That’s the kind of multi-tasking I can handle.  Incidentally, I forgot to mention that I was cooking with wine, a little 19 Crimes red blend, one of my favorites.  I soon added a can of minced clam with the liquid to the garlic.  I let that boil for a little bit before adding a small can of tomato sauce.  I took a can of mushrooms and drained its liquid into the sauce can, to get the last of the sauce without adding too much more liquid to the whole.  I had told Steven I was not going to include tomato paste, that it would be a thin clam sauce.

Basil and oregano were the only spices I used.  I would have put in a few hot peppers, but I left those outside, where I had been sprinkling them over my container garden to deter squirrels.  Note to self:  purchase more hot peppers.  I considered adding tomato paste anyways but decided to wait and see if the sauce cooked down.  Soon it was time to put on water for pasta.  Ziti rigati, which was all we had besides some angel hair pasta.  Further note to self: purchase more pasta.

The sauce turned out pretty good.  I added salt, pepper and grated cheese before devouring.  Steven added salt and pepper.  He also had a large piece of bread and butter, an extra thick crust on a loaf of Spano’s hard crust Italian.  This adds another local bit, because Spano’s is in Utica, NY.  I am Mohawk Valley Girl!

 

Soup and Post on the Light Side

Here is a cooking post.  At least, I’m going to call it a cooking post, but perhaps I am stepping up in class.  No matter. It is Tired Tuesday, I fixed something for dinner that did NOT involve the telephone and a credit card, and I’m going to write about it.

First I poured myself a small glass of Chardonnay, because I wanted to cook with wine.

I had an open box of chicken broth in the refrigerator (I drank one mug of it recently when my stomach was bothering me) (you see, I DON’T write a blog post about every little ache and pain, although it sometimes feels that way).  I also had some leftover brown rice.  I put them both in a pot on the stove and turned on the burner.  I went to the freezer and pulled out broccoli and spinach, which I also added to the pot.

Then I went out the the living room, sat on the couch and looked a Facebook.  I feel that is an important part of the recipe.  After a while I went back out the the kitchen and added garlic powder, parsley, basil and oregano to the pot.  When it started boiling, I lowered the heat and let it simmer for a while.

Steven and I ate the soup with bread and butter.  Steven said it was very good, not too heavy, just what his stomach needed.  I hope this modest little post is just what my blog needed.  As for me, I may have another small glass of Chardonnay.  Happy Tuesday, everyone.

 

Groovin’ on a Sunday Afternoon

I always thought it was “Cruisin’ on a Sunday Afternoon,” but earlier today,  I sang it with “Groovin’,” because that is what we are doing.  As I sat here groping for a blog post, Steven suggested “Groovin’ on a Sunday Afternoon.”  I looked it up on YouTube and, sure enough, it is “groovin'”.  That is good, because Steven is not in the mood to go cruisin’, even though the freezing rain we were warned about has not materialized.  Just saying.

So here I am on Wrist to Forehead Sunday, about to pause in my blogging (tee hee, “blogging” as a verb always amuses me) to check on the soup I started earlier.  It isn’t really soup yet; I’m still at the cooking onion and garlic in oil stage (regular readers will know that is how most of my recipes start).

The onions and garlic had started to get dark brown (not black yet, but), so I added the chicken broth.  Yes, I am using chicken broth out of a box and it’s store brand at that.  Hey, I never said this was a cooking blog; I didn’t even say this was a cooking post.  The package said do NOT add water to the broth, but I added a little, putting it in the empty box and swirling it around.  Why would I not add water when I expect the stuff to boil or at least cook down a little?  By the way, I am cooking with wine.

In case anybody is interested, I intend to add spinach, cheese tortellini and a carrot to the soup.  The spinach and tortellini are frozen; the carrot is fresh.  I chopped some for my lunches this week and one to put in the soup.  I don’t care for cooked carrots, but Steven likes them, and they add flavor to the soup.  Also they are good for you.  I don’t say I lead a healthy lifestyle, but I try to sneak in a little nutrition now and then.

Speaking of healthy lifestyle, I went running again today.  I think I will be just fine for the Boilermaker 15K.  I discovered today there is a 5K in Herkimer in June I may like to do.  I’ll let you know about that.

 

Stirring the Blog

Why do I persist in thinking I am going to get anything done on a Sunday? I am clearly not, and then I just feel bad about myself. Can’t I just embrace the uselessness and enjoy the day?

I interrupt my Sunday festivities to make my usual Wrist to Forehead Sunday post, and I lead off with my Facebook post from earlier.  I did not quite embrace my uselessness, unfortunately, but I am striving to enjoy the day.

Regarding usefulness, I did one load of laundry, the dishes (there were not that many, for which I was grateful), grocery shopped, chopped vegetables and made a salad for the upcoming week’s lunches, and I am in the midst of cooking what promises to be a delicious dinner (if I do say so myself).  I am cooking with wine, by the way, and have not put any in the food.

As a matter of fact, I need to go out to the kitchen, stir and add other ingredients, so I’d better blog quickly. I must confess, I do enjoy these off the cuff posts.  It is fun to sit here, typing away, and know that I will probably amuse somebody somewhere (OK, I suppose sometimes it is only myself; you don’t have to disillusion me) (you know who you are).   It doesn’t always work, you know.  Sometimes I start typing, then I erase it, then I say to hell with it, I’ll blog later (I think “blog” is a funny verb, don’t you?) (oh, YOU probably never have) (once again, you know who you are).

OK, what do we have here so far?  Some silliness, a couple of parenthetical comments, over 200 words.  I’d say that’s about par for the course for me.  I’m going to hit publish and call it a day.  For one reason, Steven just stirred dinner and it is time to add more ingredients. Happy Sunday, everyone.

 

Show All Your Work

Twice now this week I’ve gone running.  Twice I have narrated in my head, coming up with some rather witty commentary if I do say so.  Twice I have sat down at the computer and NOT been able to write the post.

 

Well, I can’t wuss out, because this is not Wuss-out Wednesday.  It is Non-Sequitur Thursday.  I shall come up with something non sequential but fun.  Or I’ll write a short, foolish post and slap on a goofy headline that doesn’t really fit.

 

But first I have to start dinner.

 

OK, I cooked the last of the bacon (we don’t often have bacon, but Steven had a craving).  While it cooked I sliced some red onion and opened a can of mushroom pieces and stems.  Then I cooked a couple of cube steaks, seasoning them with Worcestershire sauce, garlic powder and lemon pepper (I used the last of the Worcestershire, but I know Steven put it on the shopping list).

 

When the steaks were almost done, I put on the onions, mushrooms and bacon on them, then covered them with cheese.  Full disclosure: not real good cheese.  We got it to hide Tabby’s medicine in, but it turns out peanut butter works better.

 

Oh yes, I cooked with wine.  I did not put any in the food this time, because I don’t have a whole lot.  Next time I might put it on the food.  I think cube steaks need all the help they can get.

 

In the meantime, I hope this counts as a post, even without a catchy title.

 

Wrist to Forehead Cooking

So there I was, happily cooking with wine, when I realized — I haven’t done my blog post yet! Talk about Wrist to Forehead Sunday!

What’s a blogger to do? I search for a notebook with blank pages, grab a pen (I recently bought a bunch on sale at Rite Aid) and write while I cooked.

To set the scene: The rice is simmering, the chicken strips are frying, the garlic is breathing, I am debating peeling an onion. I could throw it in with the chicken. It might not have time to carmelize. Lately I have a minor obsession with carmelized onions.

I peeled and chopped an onion and added it to the chicken. Now will the chicken overcook before the onions are done? I did mention this is Wrist to Forehead Sunday, didn’t I?

And what about the garlic?

I should perhaps at this point mention that I began cooking with no recipe or plan in mind. I put on rice because Steven expressed an interest in eating rice. I put on chicken because you can cook this kind from frozen. I put in garlic and onions because that is what I do.

If anyone is interested, I added to the chicken some Roasted Garlic Olive Oil from gusto della vita (it is all lowercase on the bottle). I see they don’t have an address on their bottle, but it is a local or at least an area company.

When the garlic was done breathing I added it to the rice, which still has at least ten more minutes to cook, I think. We will eat this improvised mess — uh, I mean meal with a tossed salad I made yesterday. Won’t that be nice?

Note: As I typed this in, I realized my tenses were all messed up, because I was writing as I went along. I started to change it all to past tense, since it is now, in fact, past, then thought I would leave it as written and see if I liked it. Which I did.

Further note: The website for the oil company is www.gustodellavita.com.