I challenged myself to order less takeout this year. I love to cook but I also love waiting for others to bring my food! With convenience being a big part of what drives me in this life, it’s important to stock my fridge with ingredients that I can cook intuitively. In January, I just focused on that, and it definitely paid off! It’s hard to narrow this down sum up the formula of the month there are only five recipes…one of which is my own! I hope you enjoy them as much as we did.
01
Creamy Cauliflower Pasta
This recipe is based on one I read in Nigel Slater’s Cook’s Book. I’m a wing cook so the instructions below are approximate. Feel free to adjust them accordingly as you cook, based on your personal preferences!
Ingredient
Cauliflower with medium head, cut into small pieces
2 tablespoons butter
1 clove of garlic, thinly sliced
Small 7 oz pasta (any size/shape similar to penne)
¾ cup of heavy cream
2 tablespoons mustard seeds
1 cup grated Parmesan
Toast crumbs and parsley, both just to taste
Direction
Melt butter over medium heat in a large saucepan, then add cauliflower. Saute until brown spots appear, then add sliced garlic. Cook until everything is soft and the garlic is brown on the edges. Cook your pasta. Season the cauliflower with salt, add cream and let it thicken a little. Stir in the mustard. Reserve a cup of water for the pasta, then drain the pasta and stir in the creamy cauliflower. Add the Parmesan, then pour some of the pasta water on top and mix until the cheese is melted. Crack a ton of pepper on top. Add breadcrumbs and parsley.
02
Matar Paneer from India
I’m working now matar sheet recipe—From Priya Krishna’s cookbook, India—For our January cookbook club and it is very satisfying. I don’t know how to create the complex flavors of my favorite Indian food at home. I have been cooking from this cookbook for a while and I love it.
03
Rice noodle salad
At some point this month, I find myself craving something reminiscent of warmer seasons. I landed in this cold vermicelli salad! It’s light, filling, and super flavorful at the same time.
04
Cheese fondue from Alpine cooking
I did this recipe for a recent outdoor get-together with a proper pot of fondue and everything! It is very cheesy and also colorful and bright. I highly recommend the Alpine cooking cookery book Generally speaking. It’s part guided tour and part culinary adventure.
05
Denver Chocolate Sheet Cake
This is an epic chocolate cake recipe that reminds me of what my college boyfriend’s grandma did. I made it without seeds and it was delicious.
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Kate is currently learning to play the ukulele, leaving her husband, children and dogs desperate. Follow her on Instagram at @witanddelight_.
