Easy Last-Minute Food
If you’ve got garlic, olive oil and chiles, you can always make spaghetti aglio e olio: fry the garlic and chile in olive oil while you cook the pasta — then put the cooked pasta and some of the starchy cooking water in the pan with the garlic, toss and serve.
If you’ve got eggs, canned tomatoes and some leftover hard cheese, you can make a chunky tomato sauce (add that limp carrot that’s floating around the fridge) with onions and garlic, then put it in a baking dish and make some wells in the sauce. Crack eggs into the wells, cover with the grated hard cheese and bake until set, about 15 minutes.
-Luisa Weiss, of My Berlin Kitchen
Joe Beef Sauce Vin Rouge
Makes 2 cups (500ml)
1/2 cup (55g) sliced French shallots
1 small red beet, peeled and thickly sliced
2 cups (500ml) dry red table wine
2 Tbsp. cheap-ass balsamic vinegar
1 bay leaf
2 cups (500 ml) beef stock
3 Tbsp. unsalted butter
1 tsp pepper
1. In a small saucepan, mix together the shallots, beet, wine, vinegar, and bay leaf. Bring to a boil over high heat and reduce by half. Add the stock and continue to boil until reduced by half.
2. Whisk in the butter and season generously with salt and with the pepper. Serve right away. Or, let cool, transfer to a tightly capped container, and refrigerate for up to a week or freeze for up to a month.
How to Get Crisp-Bottomed Potstickers
When you are ready to cook, heat a large nonstick pan with 1 tablespoon of cooking oil over medium-high heat. When the oil is hot but not smoking, add the dumplings, flat side down, not touching, to the pan. Let fry for 1 minute until the bottoms are light golden brown. Pour 1/4 cup of water into the pan and immediately cover with a tight fitting lid. Turn heat to medium and let the dumplings steam for 3minutes. Open lid and let the remaining liquid cook off about 1 minute. Cut into a dumpling to make sure that the filling is cooked through. Remove to plate, wipe the pan clean with paper towels (or wash) and repeat with remaining dumplings. Serve with dipping sauce.
Momofuku Ginger Scallion Sauce
- 2 1/2 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
- 1/2 cup finely minced peeled fresh ginger
- 1/4 cup grapeseed or other neutral oil
- 1 1/2 teaspoons usukuchi (light soy sauce)
- 3/4 teaspoon sherry vinegar
- 3/4 teaspoon kosher salt, or more to taste
Let sit ten minutes prior to use, adding salt to taste.