Gentle Readers, what a long strange week it has been. Just finished up with a very large project that involved time spent cooking in a kitchen (not my own). What did I discover? I love asparagus and pancake mix is infinitely better when you doctor it. Not earth shattering, perhaps, but it’ll do for this week.
Having recently returned from Barcelona, I find myself missing the concept of small plates. Though so much of the traditional tapas fair is meat or seafood focused, my heart was won over by the simplest of dishes, roasted mushrooms and asparagus. This was not fancy, just some good salt and olive oil, fresh ingredients, and a practiced hand.
Since then, it’s created a small obsession. I reenacted at home, to much fanfare (the small bit left over made for a killer lunch omelet the next day). Again, I discovered that asparagus is often the answer for me. I love the combo, too, either standing alone as tapas, or in an omelet, pasta, risotto, etc.
Tapas Recipe: Roasted Mushrooms and Asparagus
Heat the oven to 400 degrees F. Brush the dirt of some baby bella (or white button) mushrooms. Drizzle with good Spanish olive oil and a bit of coarse salt. Roast until tender but not dry, about 10 minutes, stirring regularly. Pair with asparagus, soaked in water to remove grit and rinsed and patted dry, woody ends snapped off. You can oven or pan-roast the asparagus, same technique. Enjoy. Ole.
But back to this week’s weekly menus. I can’t stay out of the kitchen right now–I want to practice all the things I’ve learned and eaten, which means:
The Four-Square Grocery list is pretty simple:
Which all translates into:
Sunday: Pork, Brussels Sprouts, and Acorn Squash, with Green Bean Casserole
I really do love casseroles, and apparently it’s genetic. TPCs Jr ate their weight in the Trader Joe’s rendition. Not gonna lie, I heart their Portabella Mushroom Soup and Fried Onions. The addition of extra sauteed mushrooms makes this nothing but win for team TPC. (Sidenote: the deli already cooked pork loin was a crime against pigs. Please do not cook your pork to sawdust. Thanks, the mgmnt)
Monday: Burgers and Fries
The Jrs decided they wanted to honor veterans, and shy of MREs, this is what we came up with. This All-American meal, we may have it on English Muffins. Don’t judge. Thank you for your service.
Favorite quote from the grocery aisle today: what’s the “International Food” aisle? I explain, the Jrs respond, oh, you mean dinner. I still find the denotation odd and amusing, but straight from the International aisle to you, we’re serving up leftover pork soft tacos. Or Fauxnitas.
Wednesday: Breakfast for Dinner
Mainly an excuse to eat grits and biscuits, truth be told. I will throw sauteed spinach and heirloom tomatoes on the eggs to fancy it up, but there will be molasses involved. It’s fall, and one must battle anemia where one may.
Thursday: Spanikopita and Salad
We’re trying a slightly crustless spanikopita thing from the frozen aisle of Trader Joe’s. We shall see how this goes. I think the salad will be fruit to provide balance in the force. Perhaps some sliced apples with Maple Butter. Seriously fall, I have a crush on you right now. Even if you have a pumpkin aftertaste.
Friday: Tuna Noodle Casserole
I don’t joke about casserole love. Clearly I was born in the wrong decade, or have fallen under the spell of my latest kitchen wall hanging. Oh, this is a classic.
Saturday: Dine Out
I feel a run to China Wok or some other exotic location is in order. Bahn Mi? I say oui.
Thanks for sticking around. I’m planning to limit the blog to once a week for a while so that I have time to cook and keep up with TPCs Jrs’ active lifestyles. I’m still doing recipe and menu prep, and will break out the blogs accordingly as time and ingredients permit. What challenges can I solve for you? I take requests. Post a comment below. I don’t bite unless you’re shaped like a lamb-burger.
Send your casserole dishes, mulling spices, and strokes of genius to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today! Also, follow the food pictures on Instagram @amylewi.)
Coming up Sunday: Weekly Menus with Bonus Thanksgiving Tips and Recipes!