I have one cooking technique and one technique only. It’s all you need really.
Cut up a ton of vegetables (all sorts, doesn’t matter), saute in hot pan, pour in some sort of sauce (homemade or not, doesn’t matter), heat together until cooked through. Plate next to some sort of carb like brown rice, quinoa, or microwaved potato. Eat.
I’ve had many variations of this meal in the past year while in law school and also now while I’m working with Prudential’s in-house counsel. Probably because using this technique means I can have food in my mouth within half an hour of walking in the door.
Bonus, leftovers for lunch tomorrow.
I did try something new tonight though. A package of frozen scallops caught my eye at Aldi’s on Sunday and even though I wasn’t sure what to do with it since I’ve never cooked with scallops before, I decided to wing it.This is a play-by-play of my dinner-making skills tonight:
Walk in door. Pull vegetables out of fridge and frozen scallops out of freezer. Defrost scallops for 5 minutes in a bowl of water while chopping vegetables. Saute vegetables for 5 minutes while microwaving potato. Drain, rinse, and dump scallops into pan. Cook for 3 minutes. Add a third of a jar of alfredo sauce. Cook for another 3 minutes. Done. Boom, next to a potato. Boom, dinner. Boom, in my mouth. (I’m waiting for my brother to make fun of my use of the word “boom” here.)
Best meal ever. My roommate Caitlyn agreed. This will be one dish I’m replicating back in San Francisco.
Too bad we don’t have a microwave in SF. I can still eat mini chocolate peanut butter cups for dessert though.
Posted by Jennifer K. on July 11, 2012
I got to plan a work lunch for my project teammates and I (under a lot of pressure from Scot), chose Boulevard. Located on the waterfront at Mission and Steuart, Boulevard serves French cuisine and is usually pretty packed. It was a little loud inside and the service was pretty slow, I don’t know whether that had to do with the fact that almost every table was full, but the food was good.
The scallops and the salmon were yummy, nothing incredible although the salmon was cooked perfectly soft and slightly under in the middle, just the way I like it. But the dessert really was the shining star.
When I saw “Chocolate Macaron with Roasted White Chocolate…” I stopped reading. I knew. Of course this prompted an immediate discussion with Scot about what a “macaroon” really is. He thinks when people refer to macaroons, they are talking about the chocolate-dipped coconut balls. Whereas when I hear people say macaroon, I automatically think of the thin, airy, crispy-shelled sweet wonders with a sandwiched filling of even sweeter wonderfulness. Scot considers these “French” macaroons.
I say eat dirt, Scot.
Nevertheless, I asked the server which type of macaroon they served. I, of course, was right and did not hesitate to crow over my victory. But the server said the dessert description was slightly deceiving as what was served wasn’t just a few light cookies. In fact, the macaroon is just a large single cookie placed on top of a almost flourless cake that’s schmeared in ganache. The big light blob is actually a roasted white chocolate pudding-like substance. All I know is that it was divine.
Of course the “Roasted White Chocolate” tag kicked off another round of debate. How do you roast white chocolate exactly? White chocolate is just cocoa butter and sugar right? How can those ingredients be roasted?
I have no idea. And at that moment, as I spooned creamy dark cake, topped with a sliver of chewy, slightly tacky macaroon, I had no cares in the world. The silly little pistachio ice cream ball was smushed into a corner and forgotten. I hate pistachio ice cream. Tastes like frozen sweetened mashed potato to me.After the three-hour lunch (no joke, service was slow) topped off with the giant dessert (I couldn’t finish it unfortunately), my brain was buzzing with sugar and fatigue.
But back to work we went.
It was an awesome lunch.
Posted by Jennifer K. on February 11, 2011