Category Archives: Cooking

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The time has come: popcorn bowls

When I first starting blogging almost a year ago, I was in a frenzy of excitement thinking about all the things I could write about. Funny childhood stories, Photoshop learning experiences, cooking, reviews on books I was reading–topics seemed to stretch to the horizon. “You should write about your popcorn pot,” my husband said. “Yeah!” I agreed, and then proceeded not to write about it ever.

Every so often over the next months, when I was having a case of writer’s block or an uninispired stretch, my husband would exclaim “You should write about popcorn and take a picture showing your bowl versus my bowl!” “Uh huh,” I would agree vacantly. And then I would write about something totally different.

Last week wore me out, and as soon as I had recovered some of my energies over the weekend, I went and spent them on my musical endeavors (how dare she!). So when Monday arrived and I faced my computer, I couldn’t seem to bring myself to write about anything. All of a sudden, I wondered if I had simply run out of things to say. I mean, looking at my recent activity on this here blog, it’s all either about cooking, or James. Seriously folks, I’ve been cruising off the 2 days I spent with Heidi and James for far too long–somehow I’ve squeezed 5 blog posts out of that one event, maybe because I feel like material is running in short supply. Maybe I’ve lost my touch, my brain informed me as I sat in my chair, glassy-eyed.

And then, the voice of my husband came back to me. “Wriiiiite abbooooouuuuut paaaaawwwwwpcwwwoooorrrrrrrn,” said the ghostly apparition. So I will write about popcorn.

I love popcorn. My sisters and I grew up eating it during movies, during long study sessions, and on the couch as we immersed ourselves in a good novel. As soon as we were old enough, we started popping our own on the stove, with a goodly amount of olive oil and melted butter poured over top.

My popcorn habit has never stopped. I pop myself a bowl probably about 4 times per week, always in the evening after dinner. To me, it’s like a night cap. It signals: it’s time to relax. Happiness and rest is at hand. Granted, I have stopped using melted butter and am quite happy with a sprinkling of regular salt instead of the flavored kinds I was briefly addicted to, but still–you don’t want to know the amount of calories involved. You just don’t.

Another thing you should know: I like to have my own popcorn bowl. Correction: I need to have my own popcorn bowl. This is a trait my sisters share as well: we must have our own exclusive popcorn space. Upon my marriage six years ago, I soon realized that when my brand-spanking new husband shared my popcorn during a movie, I had to resist the urge to snatch up the bowl and make a run for it. Yes, I was feeling very possessive about my popcorn. You need to learn to share! I moralized myself. But the Little Train that Could, this time, Couldn’t. So I told my wonderful new husband that if he wanted to share my popcorn, he had to get his own bowl. I had to maintain exclusive rights to my stash. I’d share, but the actual vessels of the snack must remain separate.

I’m working on my issues as we speak, because I have a feeling that any children that come into our lives may not respect these boundaries.

Here is my bowl next to his bowl.

Let’s get a closer look at this rather noteworthy discrepancy in bowl size.

And let’s be honest–sometimes he only goes for a little red ramekin-full.

I have long had a metabolism and occupation that could hande this kind of popcorn. Heck, with the stress and physical activity of my previous job, I probably could have eaten three times as much and burnt it all off in a single encounter with my boss. However, changes have occurred in my work-life that have caused a certain bottom and a certain swively chair to become strongly connected. Bosom-buddies, so to speak. Having hit a small growth spurt since coming to Chicago (read: wider not taller; read; I sit in a chair in an office all day; read: I love food; read: I loathe aerobic exercise) one of the areas I’m placing under careful examination is my popcorn habit.

Resolution #1A: instead of liberally pouring popcorn kernels into the pot, I have started measuring out my allotment. I’m currently down from about 1/2 cup of kernels to 1/3 cup, with views on that very modest 1/4 cup. There has been no change in the size of my girth . . . yet.

Resolution #1B: choose to love the girth? (Resolution Still Under Review)

And on the subject of the popcorn pot . . . well, I can’t hide this monstrosity forever.

No, I don’t wash it more than once per month. Okay, fine! More like once per quarter.

Yes, it came from the same set of pots gifted to us for our wedding many years ago. The other pots still look practically new, but this guy . . . I have aged him beyond repair.

Please accompany me on a short journey of rationalization: I figure if there are germs, I’m just making my immune system stronger. I figure if it’s an ugly pot, I’m just teaching myself to look past the surface of things. I figure if the pot looks about 95 years old, it’s just preparing me for being 95 years old and still loving the way I look. I figure it the grease gets so caked on that it will never come off, well, there’s another reason not to bother washing it.

And that, my friends, is all I have to say.

Phew! And that takes care of today’s post. And now for the next day . . . and the next day . . . and the next day . . . How do you get over the hump when your creative endeavors are stalled? I could use some pointers. Current ideas: trudging forward even if the results are under par; rewarding self with large shopping spree at Plato’s Closet; spanking self repeatedly until pain propels me into high gear.

Pasta al Pomodoro

This dish was pictured on the cover of the May 2011 issue of Bon Appétit magazine. It literally translates as “Pasta with Tomato Sauce” (thank you, GoogleTranslate). When I saw it, I desired it. When I desired it, I wrote it into my menu plan. When I wrote it into my menu plan, I purchased the necessary ingredients. And when I purchased . . . okay, let’s cut the the chase: I made it the other week. The result of my efforts: a silky, smooth, flavorful sauce that coats every strand of spaghetti. Somehow it manages to have both that fresh edge and also a subtle depth.

Now I’m not one to speak out against jarred spaghetti sauce–heavens knows that I always have a jar on hand to make emergency batches of Arroz a la Cubana. However, when you plop pre-made sauce on a pile of spaghetti, let’s be realistic: it ends up in a watery pile. Have you noticed that? The puddles of liquid that pool at the bottom of the plate? It’s kind of gross. The pasta and sauce have issues getting together.

This pasta does NOT have this issue. The sauce and the pasta become one. You can’t take a bite of one without getting the other. And together, they will conquer the galaxy.

If you’re just eating the pasta, it serves 3, but if you have bread and/or a salad, it stretches to 4 easily.

Ingredients

(Serves 3-4)

1/4 cup extra-virgin olive oil
1 medium onion, minced
6 garlic cloves, minced
1 pinch crushed red pepper flakes
1 28 oz can whole tomatoes, pureed
1 pinch kosher salt
3 large sprigs basil
12 oz spaghetti noodles
1/2 cup pasta water (reserved)
2 TBS cubed cold butter
1/4 cup finely grated Parmesan or Pecorino Romano cheese

Mince the onion very finely.

In a 12” skillet with deep sides, heat the olive oil over medium-low heat.

Add the minced onion and cook for about 12 minutes (until softened) stirring frequently.

While the onion is cooking, puree the can of whole tomatoes . . .

. . . and mince the garlic.

You’ll notice I added a few more cloves to the mix after that initial shot of all the ingredients together. Adding more garlic is a compulsion with me, and I can’t be expected to control my urges in that area.

Add the minced garlic to the onion . . .

. . . and cook for 4-5 more minutes, still stirring frequently.

Add the pinch of red pepper flakes and stir for 1 minute.

By now it smells so good in the kitchen that I’ll totally understand if you start weeping uncontrollably.

Turn the heat up to medium and add the pureed tomatoes and a pinch of kosher salt to the onions/garlic.

Cook for 20 minutes, stirring occasionally. If you have a splatter screen, use it at this juncture! If you don’t (like me) please expect to clean the stove thoroughly from the red tomato polka dots after dinner.

The sauce will reduce nicely during those 20 minutes, as you can see here.

Plus I’ve heard that the acid tomatoes will soak up the iron from the cast iron skillet and give me a little extra boost in terms of my metallic needs.

As you wait for the sauce to become perfect, grate up the Parmesan cheese . . .

. . . and cube the cold butter.

Once the sauce is done simmering, take the pan off the heat and stir in the basil sprigs.

Note: we’re talking 3 whole sprigs here, not just 3 leaves. I tore off a couple leaves and set them aside for garnish.

Set the pan aside.

Heat 3 quarts of water in a large pot. Salt the water generously, and when it boils, add the pasta.

Cook 2 minutes short of al dente. We’re undercooking the pasta because we’re going to finish it off in the sauce, where it will absorb all the flavor during it’s final minutes of cooking. Reserve 1/2 cup of pasta water (just scoop it out in a measuring cup) . . .

. . . and drain the pasta.

Discard the basil, add the pasta water to the tomato sauce . . .

. . . and bring the sauce to a boil. Add the pasta . . .

. . . and cook for 2 minutes (until al dente), tossing with tongs so that the sauce coats all the strands of spaghetti.

Remove the skillet from the heat and stir in the cold butter and cheese.

Toss the pasta until the butter and cheese are melted and incorporated.

 Serve with extra basil and cheese to garnish.

Let’s dig in!

Yes, yes, yes. See how beautifully the ingredients have married?

So this is a little more trouble than using premade sauce, but if you have a little time, it’s so worth it. And now, a nice bottle of red would round things out perfectly.

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