Monday, June 22, 2009
My Default Meal
Do you have regulars? I mean meals that you make again and again, by default, when you've lost your inspiration or all you've got in the house is the a mess of greens that need to be used today and a few tiny potatoes? This is mine. It's infinitely adaptable. In the past I have added: sliced radishes, leftover spicy take-out green beans, pecans, chickpeas, leftover asparagus, grated Parmesan, vinaigrette instead of hot sauce... you get the idea. This incarnation is:
One Bowl Meal for One
multiply as necessary
Pile of greens (spinach, in this case, one small bunch), washed and roughly chopped
5 small potatoes (fingerlings or baby yukons, cut into bit sized pieces)
One large shallot, thinly sliced
Hot sauce (I'm a Frank's Red Hot kind of girl)
Chopped fresh herbs such as chives, basil or parsley (optional)
One egg (optional)
Salt and pepper
Heat a couple of tablespoons of olive oil over medium heat in a wide (preferably nonstick) saute pan. Add the potato pieces, toss to coat with oil, and cover the pan with a lid for a few minutes to steam the potatoes. Test for doneness by piercing a big piece with a knife. You know what a cooked potato feels like, right? Once they're cooked through, remove the lid and let them cook in the oil to crisp up a bit. Add the sliced shallot and toss to combine. Continue cooking another 3-5 minutes until the potatoes have some golden brown spots and the shallots are soft. Remove from pan, set aside.
Don't clean the pan, return to medium heat and add spinach. Sautee, turning often with tongs. If necessary, add a tablespoon or so of olive oil. Cook until wilted and tender but not soggy, 3-5 minutes. Season to taste with salt and pepper, remove to plate.
Add a few shakes of your favorite hot sauce or tangy vinaigrette, top with potatoes and shallots. If you like, top with an over-easy egg and sprinkle with some fresh chives or basil.