The recession finally hit my kitchen. Actually, it's a bit of a self-imposed recession in that I am doing a bit of pantry cooking. Be that as it may, this school year will consist of less eating out - not after soccer, not after drop off, not all the damn time. My desire to head off to France next summer currently out weighs my desire to eat out in piddly ways. The onesy, twosy meals that happen hear or there that seem to add up to way, way too much money every month. Though, I think the cash will flow a bit more freely again at the end of this month, I'm still going to pantry cook. Look out for some crazy recipes.
Thus, the chef and I, in the summer of '09, find ourselves coming through cookbooks searching out recipes that resemble the food stuffs we've got in the fridge - er...what I've got in my fridge, since the chef has nothing in his (I checked it out).
I think so far, the soft polenta with beef short ribs went the furthest in terms of overall meals - we ate 4 nights worth of meals on that. The main event with sauteed kale and bacon, then tacos, then two nights of enchiladas made both of us thrilled to eat.
You will need:
8 Marinated artichoke hearts, cut in half
1 garlic clove, minced
Handful rough chop flat-leaf parsley
2 leeks, sliced thin
Pasta - whatever your heart desires. We used bow tie because that's what I had on hand.
Salt & pepper
Spoonful spicy Italian garlic and pepper mix from my friend Diana as a housewarming gift - thanks Di. (I'm all out again...hint, hint)
6 oz. cream
So this is what I did...I put the water on to boil, with salt (be still my beating heart). Then I put some olive oil in the pan, on medium heat, added the leeks. I stirred the leeks around until they were soft, then I tossed in the garlic. Let all of that get a bit soft - not brown. After that you'll want to add half of the parsley, spoonful of the spicy stuff, and the artichoke hearts. You'll want this to cook for just a few minutes on medium/low heat.
During this time, your pasta water should be boiling. Get that all situated and ready to serve.
Cook down a bit, not too much, then add the cream. Cook this for a few minutes, until it starts to thicken a bit - then add some pasta water, just a bit for flavor. Salt & Pepper your sauce to taste.
The chef looked amazed at how good this tasted. Frankly, I shocked myself.