In the interest of efficiency, today’s topic is shopping and cooking by the numbers. Because the numbers represent time, I am going to keep them as low as possible and still produce a meal that involves some cooking skill and challenge. None of the recipes is complicated enough, however, to warrant being reproduced in traditional recipe style.
Also, since I’m creating the rules of this game, I am going to assume certain items are on hand at home in what foodies and grandmothers refer to as the pantry, or in the refrigerator.
Part 1: Shopping.
There are two approaches to buying groceries in a supermarket. One is to establish a menu and make exceptions only when a major ingredient is unavailable. The other is to seek inspiration in the products on display and wing it. The latter approach can be dangerous when you’re hungry. It also can be too time-consuming for weeknight shopping.
So I have made a menu: I wish to eat a steamed green vegetable with vinaigrette dressing and bread, then have a sauted cutlet of meat or poultry with a grain and another vegetable and finish with a semi-indulgent dessert.
Once at the market, a Dominick’s Fresh store filled with distractingly attractive prepared foods and the smells of baking pizza, my objective is to get in and out as quickly as possible. A great aid in achieving this goal is to limit purchases to fewer than 10 items. This not only allows you to move faster by taking a shopping basket instead of a cart, but it also allows you admission to the express checkout line.
Even with so few items, make a list (and consider store layout when doing this). Thus armed, I can do the store in 10 minutes.
Here’s what I bought: 1 pound of fresh asparagus, 6 ounces of focaccia (a soft Italian bread with a cakelike texture), pre-cut carrot sticks, 2 veal cutlets, 6 ounces of Dominick’s Fresh salsa (mild but fresh), 1 six-ounce square of cranberry orange bread pudding, 1 bottle of white balsamic vinegar (this is a new product to me, purchased out of curiosity), 1 box couscous, 1 bottle Smucker’s Natural Strawberry Syrup.
Part 2: Thinking:
On the way home I set up a battle plan for preparing the meal. The first course will be nibbled during preparation. (It can be sit-down if you have the time and aren’t too hungry for formality). For the main course I will have to cook three items at once, but there are no acrobatics required. It’s mostly a matter of establishing a timing sequence.
Part 3: Cooking:
Here’s what I did at home. Coat off at 7:05, unpack shopping bag. Wife asks if she can help. I say this has to be a single-handed routine. She departs, not displeased, and sets the table.
This is the equipment I feel I need: One medium saucepan with cover, one steamer basket, one small saucepan with cover, one 10-inch skillet, one 5-ounce Pyrex ramekin, measuring spoons, one small kitchen knife, one miniature whisk.
Ingredients already on hand are oil, mustard, salt and pepper, dried oregano.
I begin by invoking two basic principles of quick cooking. Always gather your ingredients before you begin to cook and, if the plan includes cooking in water, start the water as soon as possible. Once hot, it always can be covered and left at a bare simmer until needed.
Here’s what happens:
The water comes to a boil in the medium saucepan within 5 minutes. During that time, I have washed the asparagus and snapped off the base of each spear. (Foodies save the bases for making soup; I leave that decision to you.) I place the steamer basket in the pot, add the asparagus and a cover.
During the next 4 minutes, I spoon a teaspoon of mustard and a tablespoon of the balsamic vinegar into the ramekin, add some salt and pepper, then whisk in 3 tablespoons of olive oil. I also manage to measure out the water for the couscous, pour it into the small pan and place the pan on the stove over an unlighted burner.
The asparagus tests tender to the point of a knife, so the spears and the steamer basket come out. The pan is recovered and the heat is lowered to a simmer.
Six to 8 spears go onto a plate and are immediately dressed with the sauce. (If there is grated Parmesan cheese on hand, some would be a worthy addition. There will be a few spears left over to nibble tomorrow or cut up and include in a salad or in the foodie soup.) Had I not begun already, I would pour some wine now. The focaccia is an ideal sponge for the sauce that remains on each plate.
Now, somewhat restored, it’s time for the three-ring circus. The small saucpan goes on one burner, over high heat. The heat is turned up under the other saucepan as well. I pour a tablespoon of oil in the skillet and heat it as well.
Couscous and kasha (roasted buckwheat) are popular with short-order cooks because they do not require the relatively lengthy cooking of dried pasta, rice or potatoes. The half-cup of water boils within 2 minutes. I stir in 1/3 cup of couscous, a tablespoon of oil, a pinch of salt, cover the pan and set it aside for 5 minutes. The steamer basket goes into the other saucepan followed by the carrot sticks, 12 to 16 of them, along with 1/2 teaspoon of dried oregano. The carrots steam, covered, for 5 minutes. (The remaining carrot sticks can be nibbled now or tomorrow or go to work in a lunch box.) The thin veal is patted dry on paper towels, then sauted in the hot skillet for 2 minutes on each side. For an optional stunt, the salsa, still in its container, goes into the microwave for 2 minutes at 50 percent power.
It takes almost as long to read these steps as to do them.
The couscous and veal are divided between two plates. The carrots and the salsa are strategically placed to add color. We eat and enjoy.
Although dessert is a very tasty conclusion to the meal, it takes no more skill than the ability to cut the bread pudding piece in half and pour a tablespoon of the syrup over each half. (Dividing one portion brings on a self-righteous glow. Finishing it brings on time to do the dishes. It’s 7:45.)
