Andrew Scrivani for The New York Times
|
WEDNESDAY, APRIL 13, 2016
Delicious Midweek Recipes
 SAM SIFTON
|
Good morning. Martha Rose Shulman's recipe for mushroom ragout(above) leads us off this morning, a kind of endlessly adaptable gravy that you can use to accompany a roast chicken, or as a stir-in for risotto, a sauce for pasta, the filling for tacos or quesadillas, or simply as a sauce to nap over a mound of white or brown rice.
Alternatively, perhaps you could make our narrative recipe for kale salad, which appears only here in this newsletter today – a no-recipe recipe for the middle of the week.
It's dead-simple cooking: chopped kale, or a mixture of those "power greens" that are lately showing up in supermarkets, mixed with a handful of toasted walnuts or pecans, a shower of cranberries, another of crumbled blue or Gorgonzola cheese, and a dressing made of olive oil, sherry vinegar, a dab of mayonnaise and a splash of soy sauce, which you can emulsify quickly with a fork or shake together in a clean jar.
Pour the dressing over the kale, mix well and allow to stand for five or 10 minutes so the dressing begins to soften the greens. Then consume with a fresh baguette and some salted butter, maybe while listening to Ben Ratliff and Iggy Pop talk about the music of the 1950son the BBC.
Afterward, spacing out before bed, make some plans for cooking later this week. We love Melissa Clark's new recipe for beef with horseradish-beet sauce, which would be a good call for Passover if you don't make it with tenderloin – cuts from the rear of the cow are not considered kosher. Pray for leftovers in any event: The horseradish-beet sauce lasts in the refrigerator and is one of the top sandwich condiments of all time.
And we're deeply intrigued by Joan Nathan's new recipe for gefilte fish, which she promises can convert even the most virulent of theanti-gefilte-fish crowd. We'll take that bet!
You can find lots more ideas for what to cook tonight and later this week on Cooking, as always. It's simple: Save recipes you're interested in cooking to your recipe box; rate them when you've finished your meal; and leave notes on them either for yourself or for others if you've discovered a fiddle or substitution worth adding to the permanent record. (If you run into problems along the way, please ask for help. We're at cookingcare@nytimes.com.)
Now, do you need some reading for lunchtime today, or for the commute home?
Try Peter Pomerantsev's fascinating review of Luke Harding's "A Very Expensive Poison: The Definitive Story of the Murder of Litvinenko and Russia's War With the West," in the London Review of Books. And Emily Berry's poem "Our Love Could Spoil Dinner." And a classic old jam from James Lee Burke, "Jesus Out to Sea," set in New Orleans and published in Esquire back in 2006. See you on Friday. |
|
No comments:
Post a Comment