So easy. So good. And you can customize it depending on the kind of rice you use. Continue reading
Don’t let the picture fool you. As soon as I took this picture, I grabbed more croutons and put them in my bowl. They were that good. The soup was delicious too. Continue reading
Talk about bang for the buck. This pasta requires almost no effort but is really flavorful. A perfect weeknight meal. Continue reading
From time to time, I’ll share with you some of my favorite cooking tools. Good tools make cooking easier and more pleasant. Here are my favorite spoons and what I use them for.
Everyone needs a good wooden spoon. I love the round shape, the sturdiness, the smoothness and the dark color it’s acquired from years of use. Also, it comes from France. Via Sur La Table.
This is a spoonula. It does everything a wooden spoon can do and pretty much everything a spatula can do. You can tell by the chipped top that I use it a lot. This spoon is excellent for dishes that require stirring and scraping, such as the millet recipe a few posts ago. It’s also excellent for deglazing pans, because of the flat top — you can scrape the brown bits off the bottom of the pan better than with a wooden spoon. It’s also great for scraping out every drop of marinade or cream, or whatever viscous liquid I’m using, from the measuring cup into the pan. I got this at Williams-Sonoma, but they have them everywhere.
I love this spoon. It’s great for serving, especially saucy dishes like stews or dishes that sort of require cutting but are soft enough that you don’t need a knife — like a baked pasta dish. Because the edges are sharper that a plastic spoon, the servings are much neater. And do you know how some pasta recipes ask you to reserve some of the pasta water? I just wait until the pasta is almost cooked and the water is nice and starchy, then I use this spoon to transfer a little of the water from the pasta pan to the pan I’m using for the sauce. This spoon is also excellent for basting roasted meats — much easier to clean than my baster. I got this at a restaurant supply store. I also have a slotted spoon just like it, but I rarely use that one.
It’s not a dal, it’s not a traditional lentil soup. It’s something in between. Continue reading
Don’t be intimidated by some of the ingredients in this dish — I’ll give you alternatives. Continue reading
Normally I wouldn’t blog about a side dish. The Good Enough Gourmet usually makes simple side dishes, like roasted broccoli or rice or a salad. Furthermore, the Good Enough Gourmet does not have time to look for a main dish recipe and then a separate side dish recipe. But I made this millet the other day and now I’m addicted. It’s like polenta, but toothier. Come to think of it, it could serve as a main dish. Just saute some mushrooms and garlic and spoon on top of the millet, add a salad, and there’s dinner. Continue reading