This week we've got two recipes, and plenty of leftovers. You'll notice I'm on an American Test Kitchen kick these first two issues, but that will probably stop next week.
On that note, if you're looking for a last-minute gift for the cook in your life, the Test Kitchen tome I'm using can be purchased on evil Amazon and delivered very quickly. Here's a link.
Enjoy.
How to turn cooking into a habit (Part 2)
Here's part dos of how to nurture a cooking habit. This one is about how I meal plan, hope there's a helpful hint or two in there somewhere.
Recipes
Monday - Pasta with Pancetta
This one is really fast, and you can adjust the amount of ingredients to make more if you want extra leftovers for later this week.
Tuesday - Pot roast sandwiches
You can put anything you want on these. Use the leftover pan sauce from the roast as an au jus, maybe a tsp of Worcestershire in there to punch up the flavor.
I bought a loaf of Italian bread, cut it into sandwich size pieces, then halved and toasted them. I sauteed some shallots, and also found some really pretty French trumpet mushrooms at the store and roasted those.
Grocery List
Produce
- 2 onions
- 2-3 carrots
- celery
- garlic
- 1.5lb red potatoes
Meats
- 6oz pancetta or bacon, cubed or sliced into strips
- 2.5-4lb boneless chuck-eye roast
Boxes, Bags, Cans
- 1lb bucatini, linguine, or fusilli pasta
- 1 cup chicken broth
- 1 cup beef broth
- 1 28oz can diced tomatoes
Oils and Spices
- extra-virgin olive oil
- vegetable oil
- red pepper flakes
- sugar
- thyme
Other Stuff
- Pecorino Romano or Parmesan cheese
- dry red wine
- Italian bread
- toppings for the sandwiches (mushrooms, shallots, red onions, cheese, whatevs)
