Tag Archives: make-ahead

Movie Munchies: My Blue Heaven (Arugula Pesto)

“A-rooooo-gula. It’s a VEG-E-TA-BLE.”

I can’t so much as think about arugula without hearing Steve Martin explaining to a supermarket full of people he sees as bumpkins what “a-ROOOOO-gula” is. In “My Blue Heaven,” Martin plays a mobster in witness protection in a much smaller town than he’s used to. In the famous supermarket scene, he wreaks havoc on his new grocers – an innocent salesperson with a sample gets a “f*** you,” he steals the pricing gun to re-price expensive meat at $0.39/pound, and when he almost gets caught, instead of counting his blessings, takes the opportunity to point out that the grocer is missing arugula.

Truthfully, I probably would’ve gone my entire life without seeing this movie if it hadn’t been for a customer at the restaurant where I used to wait tables. He and his wife would come in every Friday night, and he would always, without fail, order the arugula salad. And every time, he’d order it like this: “I’ll have the a-ROOOO-gula salad. Have you ever seen that Steve Martin movie? Where he says “a-ROOOO-gula?” I would always laugh and admit that I hadn’t, and he would say, “I’m going to order it like that every week until you see that movie.” Each week he’d ask again, “Have you seen it yet?” and of course, my answer was always no – hey, I was working two jobs! I wasn’t making time for some old Steve Martin movie!

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Sopapilla Cheesecake Bars

Have you ever slaved away on the perfect dessert?

I’m not talking an hour or two. I’m talking days of strategizing, googling, and ingredient shopping, followed by an early morning wake-up to ensure adequate time if (when) something goes wrong. I’m talking egg whites that need to be beaten to a perfect foam while the yolks get tempered into another part of the dessert. I’m talking a crust that needs to be partially rolled out and then re-refrigerated before the butter gets too warm. I’m talking finicky, fragile chocolate that can be ruined with even a molecule of water.

I have slaved away on that dessert. This is not that dessert.

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Mushroom and Leek Quiche

Take a leek.

Being able to make that joke each and every time I make this may in fact be the only reason I like leeks. It’s hard to dislike food that so easily lends itself to 12-year-old humor. In fairness to the leek, though, this is quite good even without the lame jokes. Leeks are milder and sweeter than onions, and are a great way to impart an onion-like flavor without the tears and inevitable halitosis. They also contain less of the sulfur compounds that make onions difficult for some people to digest, and thus make a good substitute for people who don’t tolerate them well. And that is why the leek shall inherit the earth.

Okay then. Now that I’ve indulged my insatiable need to pun, let’s move on. This quiche is a staple for us – although the total prep-and-cook time is close to an hour and a half, it’s all easy, and extremely satisfying to boot. And I’m saying this as somebody who isn’t really a quiche person – my general rationale is along the lines of “if you’re going to throw a bunch of eggs together and call it dinner, why not make an omelet and save us all the hassle?” But this isn’t a quivering three-inch-high egg pile like some quiches. The rich flavors of the roasted mushrooms and leeks are the real stars here – the eggs just quietly hold it all together. Serve with a simple green salad and as many bad leek puns as you can think of.

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Cranberry Orange Muffins

There are two things I always seem to have around: dried cranberries (because I impulsively bought a five pound bag at Sam’s Club last year) and at least one pathetic-looking orange that I bought weeks ago with the best intentions of juicing/zesting/otherwise providing with a good home. And you know the saying – when life hands you a pathetic-looking, abandoned orange, make cranberry-orange muffins.

I first tried this recipe a few months ago when a good friend had her first baby. I was trying to fill her freezer for the next week or two while she adjusted to life with a newborn, and had already made cupcakes, peanut butter chocolate chip muffins, pizza, and mac and cheese – I was down to staple ingredients and a few stray pieces of produce in my fridge, but I was on a roll and didn’t want to quit yet. After digging out my steadfast sad orange and a bag of dried cranberries, I went looking for the perfect cranberry orange muffin recipe and found it on the first try. These are truly divine – they’re perfectly sweet, balanced by a lovely contrast of tartness from the sour cream and zesty orange topping, and they freeze beautifully for a quick and easy breakfast down the road. I can tell you that since I found this recipe, I have far fewer oranges languishing in the bottom of my produce drawer – and these muffins are even better with new, happy oranges.

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