Catching Up (A Little)
Hello Thursday Tablers!
Yes, it's been weeks and weeks since we've posted, and for that I feel pretty ashamed. Let me just say that I've become much more tolerant toward bloggers who post, shall we say, more intermittently than others. Life certainly does get in the way.
So, for the new year, how d'you feel about a few shots representing the Ghosts of Tables Past? . . .
Thursday, October 19, 2006
This Skillet Lasagna dish has quickly become a favorite, both with the resident cooks here at the Table and with our repeat guests. In fact, this past weekend it ended up on the menu for New Year's Eve, at the cabin down in southeastern Ohio where the Thursday Table regulars celebrated the holiday. That, however, is another story completely.
The great thing about the recipe is that it's so fricking easy: It simmers on the stovetop, so there's no baking in the oven, and (bonus!) there's only one pan to clean. "What?" you say? "Lasagna isn't lasagna unless it's layered and baked in the oven!"? Well, I'll admit that you lose that top layer of browned, crusty, yummy-but-a-pain-to-clean-up cheese . . . In my book the tradeoff is worth it, especially on a weeknight.
I'll try to post the recipe on the blog at a later date. It's from the Cook's Illustrated television show (we found it in a later issue of their Cook's Country magazine, too).
Friday, October 20, 2006
I know, I know. Not a Thursday. But surely you understand that cooking goes on here on other nights of the week. And behold — another successful meal from Everyday Food, this time from the TV version:
Yes, it's been weeks and weeks since we've posted, and for that I feel pretty ashamed. Let me just say that I've become much more tolerant toward bloggers who post, shall we say, more intermittently than others. Life certainly does get in the way.
So, for the new year, how d'you feel about a few shots representing the Ghosts of Tables Past? . . .
Thursday, October 19, 2006
The great thing about the recipe is that it's so fricking easy: It simmers on the stovetop, so there's no baking in the oven, and (bonus!) there's only one pan to clean. "What?" you say? "Lasagna isn't lasagna unless it's layered and baked in the oven!"? Well, I'll admit that you lose that top layer of browned, crusty, yummy-but-a-pain-to-clean-up cheese . . . In my book the tradeoff is worth it, especially on a weeknight.
I'll try to post the recipe on the blog at a later date. It's from the Cook's Illustrated television show (we found it in a later issue of their Cook's Country magazine, too).
Friday, October 20, 2006
I know, I know. Not a Thursday. But surely you understand that cooking goes on here on other nights of the week. And behold — another successful meal from Everyday Food, this time from the TV version:
Hot off the stove (look at that steam!)
Speaking of the stove . . .
This recipe is a little more involved, but sometimes on a Friday, if the roommate and I aren't too burnt out from the week, we'll wade into something a little more involved. The most tedious part of this particular evening was peeling and then sautéing the shrimp. But the batter is mostly corn starch (!) and sesame seeds, so they end up with a coating that's light and crispy, almost puffy. Definitely worth the trouble.
Do check out the bok choy recipe as well. I'd never bought the stuff and was intrigued to actually use it in cooking — and with the broccoli, ginger, and soy that made up the rest of the dish, I was an instant convert. Delicious and full of cancer-fighting antioxidants? What's not to like?
Do check out the bok choy recipe as well. I'd never bought the stuff and was intrigued to actually use it in cooking — and with the broccoli, ginger, and soy that made up the rest of the dish, I was an instant convert. Delicious and full of cancer-fighting antioxidants? What's not to like?
Speaking of the stove . . .