Posts tagged ‘bittman’

January 27, 2012

Day 77

Creamed Succotash

I’m pretty bored with Mr. Bittman’s minimalist recipes, so when I decided to tackle succotash I went back to my trusty old Better Homes and Gardens red-and-white bible (and it is old: it’s my grandparents’ copy). So, out with olive oil and vinegar, in with butter and cream. BHG isn’t a trendy cookbook, but it is my favorite. My most requested dishes are all pure Americana: beef stew with biscuits, homemade mac-n-cheese, apple pie, a killer chicken and dumplings (I’m not kidding about the killer part; there’s a whole stick of butter in there). One of my fantasies (and I have many) is living the life of a 1950s housewife, with none of the sexism and McCarthyism and all of the free afternoons and easy-access Valium.

Sorry, I digress. We were talking about succotash. Before I started this new food experiment, the word “creamed” would have scared me away as a potential texture nightmare. But creamed succotash is just some veggies swimming in my usual yummy, buttery white sauce. (I never promised the experiment would lead to healthier eating.)

November 29, 2011

Day 18

Raw Onion Chutney

Never tried chutney before. Never even heard of it until a couple of years ago, when I was editing a recipe from a farm-to-table Thanksgiving article. (I’ve lived a very sheltered, meat-and-potatoes kind of life.) But apparently it’s a pretty common condiment in the civilized world, so I didn’t let on at the office that I thought it was some kind of rare and exotic dish.

Anyway, I ran across this recipe for raw onion chutney in Mark Bittman’s How to Cook Everything, and decided to give it a try. (It’s probably not surprising that I learned of his existence relatively recently, too.) Pretty simple: red onion, red wine vinegar and a couple of spices. And it was good. Even though–like many of these other experiments–I served it out of context, this time with meatloaf and the inevitable frozen peas.