Saturday, September 19, 2009
In the last few weeks since I checked out Mark Bittman's Kitchen Express from the library, we've probably tried at least six recipes from it. It's a different kind of cookbook, in that it contains a ton of ideas--over 400--for making quick meals, arranged by season. I say 'ideas' because the recipes don't include a list of ingredients, and many don't even give exact quantities. It's more like a blurb on how to prepare each of the dishes. Some people might not like this organization, but I thought it was a great way to get some inspiration for some quick, inventive meals. I would love to add this book to my kitchen library!
My favorite recipes from it have been Mediterranean Poached Eggs (eggs on toast with a tomato, mushroom, olive and capers mixture) and Curry in a Hurry (a yogurt+curry powder base). Tonight we tried these Flatbread Pizzas with Figs and Goat Cheese--yum! It called for fresh fig slices, but I'm embarrassed to admit I have no idea what a fresh fig looks or tastes like, so I went with my familiar dried ones. I also added arugula, but the balsamic vinegar (in the directions) is what made it. Why haven't I been drizzling it on everything all along?
This is one of those cases when I serve what E considers a snack or a side dish as our meal, and I think he's right this time. This would make a great appetizer, but I needed 2 pizzas to make a dent in my hunger!