Vince shocked me a few months ago when the announced as we drove to lunch in Visalia one beautiful October day that I didn’t like to cook. I had my defense ready.
“I don’t mind cooking.”
Needless to say I lost that argument before it even got warmed up.
Actually I’m a good cook, but Vince is right, if I have a choice of filing, making the bed or writing, I’m not at the stove.
So tonight, inspired by my friend and esthetician Carrie at Creekside Day Spa in Visalia, CA, I decided to wine and dine my husband. Here’s how she explained it to me. First you relax, and don’t expect to have everything done at the same time, and drink wine with every course. All my life I have not been a wine drinker, so my sophistication level 0. The upside to that is that I have a strong liver and not as many dead brain cells as I might have had otherwise. But for this evening we started with a glass of wine while I serve a delicious appetizer.
There is no recipe for this, and I don’t know what you call it, but the ingredients are chopped vegetables fried in olive oil until some of them are crispy. I used brussel sprouts – usually not anyone’s favorite, but trust me on this – you will eat more than you should. Along with that I added in onions, red cabbage, canned corn, broccoli,celery, topped with kale. I sprinkled the mixture with chili powder, salt and pepper and served it topped with romano cheese. I toasted an English muffin topped with the same cheese, and we spooned the vegetables onto the bread, and downed it with a pink moscato.
This process was somewhat messy and took about 20 minutes, so I had everything started before he came home. I think Carrie’s idea was to have both partners working together in the kitchen. It’s taken us twenty years to work politely together in the kitchen. (He’s bossy, and I leave if he irritates me too much. Then he leaves, and I come back and do it my way. We are working on our social skills, but today I did it my way.)
We ate course #1 then went out into the yard and did a few chores while the soup heated in the crock pot. I used most of the same vegetables in the minestrone soup, so that meant that I didn’t have to chop twice. I added canned tomatoes, black beans and carrots to the soup, which I didn’t use in the appetizer. I have never made minestrone soup because I don’t usually like it, so I looked online, and discovered a recipe, and altered it to match my groceries. It called for white beans, but I didn’t have them. In my older age, I have no compunction about substituting. I can remember being tied to recipes thinking that if I didn’t follow them to the tee, the kitchen god would kick me out of the kitchen, and I’d never have to cook again. The soup cooked during the entire appetizer process, then I tossed in the penne pasta for about 10 minutes.
We topped the soup with Romano cheese too, and let it drip down our chins. A little wine, and who cares? We chose a red moscato to go with this course. While Vince worked in the yard a bit, I finished cooking the meat sauce for the lasagna. That was the joy to this process. We didn’t rush through dinner. In fact it wasn’t even dinner time when we started.
I make lasagna at Christmas and Thanksgiving because my Italian husband prefers it to turkey. Can you imagine anyone preferring anything to turkey at Christmas?
When we shopped this week, he snuck some hot sausage into the cart. He wanted it chopped up and mixed into the hamburger. (blick, blah) I can see it here because it’s a little more orange, but I hope I can’t taste it.
I love this little recipe book. The women at our Nazarene Church in Cottage Grove had a going away party for my first husband and me when we went to Bible College in Colorado Springs, and this was their gift to me. (Even though they knew I didn’t like to cook – pastor’s wives HAVE to cook, don’t they?) This recipe came from one of my best friends, Jan Norris.
See it looks pretty good. I didn’t follow the recipe perfectly, though. It has sausage and onion in it, but no garlic, and I don’t measure. The cheesy stuff consists of sour cream, cream cheese, and I used cottage cheese, too, but the recipe doesn’t call for that either, and it does call for green onions, which I never use. I sometimes use ricotta cheese because it’s more Italian, according to Vince.
Once you get the cheese mixture combined you just have to layer it with the noodles. There are two layers of each.
Finally you add the cheddar cheese. This is the most time-consuming of the process. I don’t like to use a food processor, but I don’t have a good reason for that.
The only problem with Carrie’s great idea is that now Vince and I are way too full, to eat the main course tonight. But it’s done now, 4 hours after I started cooking.
So, you want to come to dinner? I have plenty. :) I also have a mess to clean up. Hmmm maybe that’s why I don’t “like” to cook.🙂
Wishing you and yours the merriest Christmas. Love you all, and wish you were here to taste my dinner.🙂