discodoris (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
discodoris) wrote2011-11-05 03:09 pm
discodoris) wrote2011-11-05 03:09 pm
Entry tags:
On quick and easy feed stuffs
I'm not going to turn into a foodie and there will be no photographs of beautifully presented food here, but a couple of months back I posted onto Facebook about something I'd made for dinner in five minutes flat which was nutritious, delicious and less effort than junk food. Well, the commentators mostly came back and said - sure that's easy for you to do, but if you're not a cook you don't know where to start.
It's true, I've been cooking for long enough (well before I left home, in fact before I started high school even) to get the basics and not be phased by an eclectic group of potential ingredients. And actually, pulling together food is synaesthetically pretty similar to putting together colours. There are basic tastes which work together and those which work antagonistically. Much of being able to throw something together in moments is about having an understanding of basic rules and to make it special, knowing which touches of luxury take it away from humdrum.
The meal that I threw together in minutes was a smoked salmon omelette, with a salad in balsamic vinegar. A non-stick frying pan, heated gently with olive oil (although any cooking oil would do - I treat myself by always cooking with various grades of olive oil, partly because it is a monounsaturate with good health claims) whilst I whisked together two eggs with a splash of milk. I then cut some smoked salmon trimmings into about 1cm (half inch) squares - trimmings are relatively inexpensive compared to the delicate leaves of smoked salmon. Because the smoked salmon has a heavy salt taste, I didn't add any salt to the omelette mixture. Gradually turn the heat up on the frying pan and whilst the oil is heating further, rip some salad leaves (lettuce, rocket (arugula), spinach, chinese leaf (napa cabbage). The oil is probably at temp by now, it should be thinly coating the pan, but not smoking - at which point pour in the egg and milk mixture.
After a few seconds, the base will start to solidify, at which point you can sprinkle the smoked salmon pieces over it. What I then do to lift it out of being too boring is sprinkle it with herbs. I'm very fond of italian mix, so that's what I use, but provencal, or fine would work just as well - in fact fine herbes is a classical mix to go with eggs. Whilst it continues to cook, chop some cherry tomatoes in half, grab a handful of beansprouts and finely chop some walnuts to finish the salad. I then use just balsamic vinegar to dress, although there is always fat free vinaigrette, honey mustard or mayonnaise in my fridge as well. I like my omelette on the runny side, but I'm well aware that this is not everyone's taste. If you prefer it cooked right the way through, then whilst it's cooking, turn on the grill (broiler) and once the bottom is freely moving when you shake the pan, put the whole pan under the heat of the grill (broiler) for just a few seconds until the omelette sets. Serve with your salad.
I'll try to do more of these - I don't spend vast amounts of money on food, but I do have a bit of a passion for fresh and nutritious despite being like most people and often lazy and not wanting to spend hours at the stove...
It's true, I've been cooking for long enough (well before I left home, in fact before I started high school even) to get the basics and not be phased by an eclectic group of potential ingredients. And actually, pulling together food is synaesthetically pretty similar to putting together colours. There are basic tastes which work together and those which work antagonistically. Much of being able to throw something together in moments is about having an understanding of basic rules and to make it special, knowing which touches of luxury take it away from humdrum.
The meal that I threw together in minutes was a smoked salmon omelette, with a salad in balsamic vinegar. A non-stick frying pan, heated gently with olive oil (although any cooking oil would do - I treat myself by always cooking with various grades of olive oil, partly because it is a monounsaturate with good health claims) whilst I whisked together two eggs with a splash of milk. I then cut some smoked salmon trimmings into about 1cm (half inch) squares - trimmings are relatively inexpensive compared to the delicate leaves of smoked salmon. Because the smoked salmon has a heavy salt taste, I didn't add any salt to the omelette mixture. Gradually turn the heat up on the frying pan and whilst the oil is heating further, rip some salad leaves (lettuce, rocket (arugula), spinach, chinese leaf (napa cabbage). The oil is probably at temp by now, it should be thinly coating the pan, but not smoking - at which point pour in the egg and milk mixture.
After a few seconds, the base will start to solidify, at which point you can sprinkle the smoked salmon pieces over it. What I then do to lift it out of being too boring is sprinkle it with herbs. I'm very fond of italian mix, so that's what I use, but provencal, or fine would work just as well - in fact fine herbes is a classical mix to go with eggs. Whilst it continues to cook, chop some cherry tomatoes in half, grab a handful of beansprouts and finely chop some walnuts to finish the salad. I then use just balsamic vinegar to dress, although there is always fat free vinaigrette, honey mustard or mayonnaise in my fridge as well. I like my omelette on the runny side, but I'm well aware that this is not everyone's taste. If you prefer it cooked right the way through, then whilst it's cooking, turn on the grill (broiler) and once the bottom is freely moving when you shake the pan, put the whole pan under the heat of the grill (broiler) for just a few seconds until the omelette sets. Serve with your salad.
I'll try to do more of these - I don't spend vast amounts of money on food, but I do have a bit of a passion for fresh and nutritious despite being like most people and often lazy and not wanting to spend hours at the stove...
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There are many ways of combining stuff. For example, if you are browning onion or meat, another way to tell if the pan is hot is to let the oil heat and put one small piece (onion, meat, whatever) in the pan to watch it react.
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Re:
http://www.youtube.com/watch?v=c6M_6qOz-yw