I know I haven’t been keeping up with the recipes of the week, but not because we’ve been eating poorly. To the contrary, I’ve had difficulty remembering all of the new and fun things we’ve been trying, and forgetting exactly how I tweaked the recipes. Here’s a short list of the stuff we’ve tried within the past month:
- Roast leg of lamb
- Fresh garlic and rosemary butter (I learned how to blanch!)
- Slow cooker pork chops
- Pot roast with roasted shallot and red wine sauce
- Meatballs and marinara sauce (each from scratch)
- Baked garlic and rosemary french fries
I’m probably forgetting a couple of random things, but the point is that Marcus and I are on a ROLL. Trying out one new recipe every week has not only forced me to learn new cooking techniques (as well as important Dos and Don’ts), but has introduced a LOT of variety into our meal plans. We used to eat just a lot of white rice, frozen spinach, and either steak or chicken – and that was mostly it. Now I’m starting to get familiar with previously spooky and unknown spices, vegetables, meats (although to be fair, I rarely handle raw meat myself; the credit goes to Marcus for that due to my salmonella paranoia*), whatever. I’m learning more about my food and exactly how various components blend together to make the flavors and textures that I enjoy. And I’m becoming a lot more confident in the kitchen, leading to more experimentation.
So what’s new in your kitchens, friends?
*It’s not completely unfounded. I already had an aversion to handling raw meat, and that was before I found out that one of Marcus’ cousins, a healthy twenty-something year old woman, died within 24 hours due to salmonella poisoning and poor meat handling practices. Whenever I handle meat I end up washing my hands no less than six or seven times (after handling the meat, after handling the packaging that wrapped the meat, after handling the tongs I used on the raw meat, etc) and that is no exaggeration. I don’t fuck around.