You know you have just one or two cups of coffee leftover every morning that you just dump down the sink the next day. Use it! We save ours in a pickle jar..
The coffee can be very very bitter so you have to sweeten it up with onions and sugar. Inspired by this French Onion Soup with Coffee, which uses apple juice- I just didn’t have any. But it’s a good idea…
When I recently moved across the country, I knew I’d be without my full kitchen for an extended period of time. So I put together an emergency kitchen-in-a-box containing all the hand tools, small gadgets, knives, and pots I’d need to cook just about anything. Here are the contents of my Emergency Cooking Kit.
What’s in mine? Definitely a meat thermometer, a small nonstick pan, a wooden cutting board, a microplane, an egg slicer, and a mini food processor (although I have yet to own one of those)…
The basil from my garden is overflowing right now, so I super pruned it, picked off the good leaves, and made a big batch of pesto to freeze in ice cube trays. These are going to be great to drop into soups in the winter..
The grits came in the mystery box, so we made them all. The day old cold leftovers are perfect for frying up. When I cut them up the way that I do, they kind of look like fingers… Pesto gives them a flavor punch!
It took me until the last mystery box to discover that not using every ingredient in the box was the way to go. The ‘little ear’ pasta is my favorite kind, so that is the star of this dish, mixed with creamy, thick, spicy, earthy gravy sauce.. Cozy comfort food.
2 1/2 cups dry orecchiette pasta, cooked
1 1/2 cups reserved pasta water
4 pads of butter
1 tablespoon of flour
2 chorizo sausage links
2 big sticks rosemary (about 2 tablespoons, chopped), divided
asparagus stalks and 1/2 lemon
Cook the pasta al dente with about 1/2 tablespoon rosemary in the boiling water, and reserve the cooking liquid. Squeeze the chorizo out of the casings and into a hot pan. Cook until crispy.
Remove 3/4 of the chorizo from the pan; add butter and flour. Cook on low heat for 5 minutes until combined, then add the pasta water slowly- a little at a time- mixing into the flour and cooking on low heat until gravy-like. Add in the remaining rosemary and season well with salt and pepper. After another 5 minutes or so, fold in the chorizo.
Cook the asparagus with the lemon in the oven- 350 degrees for about 20 minutes.
In a bowl, add a big spoonful of pasta, a big spoonful of chorizo gravy, a few tomato quarters as a garnish, and top with some asparagus.