table for one

I could give you at least a dozen relatively convincing for why this blog has been a dead, cold animal for so many months now. At the top of the list: (*inhale*) I broke up with my boyfriend and have not felt like spending over 30 minutes on a meal for one was justified (*exhale*). All I can say is that the trauma of a breakup can have very transformative powers.

Even while preparing this meal, while listening to the Cibo Matto song on a mix Parsiri made for me, I found myself repeatedly doing a mental scan of my list of contacts in my phone. Was I really going to eat this meal by myself?

And then it hit me: having a significant other is not a prerequisite to eating good food. (Note-taking here not required, but strongly encouraged.) One can buy $10.99/lb roasted yellow tomatoes, small bottles of truffle oil, and stinky artisanal cheeses all for oneself. (Much has changed since we last spoke; notably, I am now possessing of Job... or perhaps more accurately, Job possesses me.)

The point is, single people very often ascribe their laziness in their kitchens to their solitary states. They eat large amounts of edamame and microwaved slabs of tofu for dinner. On good days, they will dump half a jar of Ragu onto a plate of spaghetti, but rarely do they feel so deserving.

So there you have it. I just enjoyed a wonderful meal of grilled chicken with roasted yellow tomatoes, mashed potatoes with goat cheese, and roasted asparagus, and let me tell you, I feel better already.

Red Potato Mash with Goat Cheese

-ingredients-
1 pound red boiling potatoes
1 tablespoon butter
3 tablespoons sour cream
3 tablespoons creamy goat cheese (I like to use Chavrie)
3 cloves roasted garlic
1 tablespoon green onion, finely chopped
1/2 teaspoon dry thyme
1/2 teaspoon salt
1/2 teaspoon pepper

-preparation-
1. Roughly cut potatoes into 1-inch cubes. Cook potatoes in boiling salted water until tender, about 10 minutes.
2. Drain potatoes; transfer to mixing bowl.
3. Add butter to bowl; allow potatoes to cool slightly, for a few minutes.
4. While potatoes are cooling, roughly mash roasted garlic using a mortar and pestle (or a fork) so that you almost have a paste. (If you are making the asparagus below, you can simply throw the garlic cloves into one corner of your roasting pan and take them out after about 5 minutes and they'll be good to go!)
5. Add mashed garlic to bowl, along with remaining ingredients. Use a potato masher to mash; serve.












Picture: Roasted garlic, not mashed.













Picture: Roasted garlic, mashed.



Easy Roasted Asparagus

-ingredients-
1 bunch of asparagus, ends trimmed
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

-preparation-
1. Preheat oven to 400 degrees.
2. Put asparagus in a rimmed sheet or roasting pan. Drizzle with olive oil; add salt and pepper. Move the pan from side to side a bit so that all of the asparagus spears are coated.
3. Roast until just tender, about 12 minutes.

if life hands you lemons, make lemonade

It seems only appropriate that a recipe demonstrating the gratuitousness (sometimes) of fresh herbs be followed by one demonstrating the greatness that can be achieved with dry herbs. Using dry rosemary really does not make you a bad person. Really. Though I think there are some herbs for which the freshness factor really is key (basil, for one), sometimes, I've decided, using a dry herb doesn't compromise all that much.

As I've said before, so often the joy of cooking is taking whatever you've got and making something tasty out of it. Quick rummaging through the fridge yesterday found me half a sack of red potatoes, garlic, and some butter. And conveniently, the apartment my boyfriend is subletting this summer came outfitted with a very comprehensive collection of dry spices and herbs. So what did I make? Red potatoes with garlic, butter, and dry thyme, naturally.

Red Potatoes with Garlic, Butter, and Dry Thyme

-ingredients-
1 pound small red boiling potatoes
1/2 tablespoon butter
2 cloves garlic, minced
1 teaspoon dry thyme
1/2 teaspoon salt
1/2 teaspoon pepper

-preparation-
1. Cut potatoes into 1-inch cubes. Cook potatoes in boiling salted water until just tender, about 8-10 minutes.
2. Drain potatoes; transfer to bowl.
3. Add remaining ingredients to bowl and toss.