Heat the oven to 425; toss 1 pound diced new potatoes with 2 tablespoons olive oil in a roasting pan. Roast, stirring occasionally, until browned and very tender, about 30 minutes. Meanwhile, chop 1 pound chard, keeping the stems and the leaves separate. Cook 1 chopped onion in 2 tablespoons olive oil over medium heat, stirring, for 5 minutes. Add the chard stems and cook until they soften, a minute or 2, then add the leaves, cover, and cook until tender, about 5 minutes. Toss with whole wheat penne and the potatoes. Garnish: Grated Parmesan.
This recipe is from The New York Times Magazine. In each issue there is an ‘Eat’ section, dedicated to food and simple recipes. This issue was called, Pasta Primavera: The Remix. I really like how the page was laid out, and how simple it made the recipes look.
I believe that one of the reasons people get intimated about opening cookbooks and trying recipes out, is all the information bombarding you. There are ingredients, and if you don’t have them you have to go to the store, there are cooking tips, ingredient lists, preparation, method, and suggestions. While I find all this information exciting, and I prefer road maps that are detailed, some others not as comfortable in the kitchen might find this method stressful and worrisome.
Lets look at this from a different point of view. Whatever cookbook you pick up is a professional chef telling you how to cook. You do not need someone personally telling you what to do, or even making your food for you, because if you can read, you are set! And, if you are unsure of a term or cutting method, you have the Internet to look it up. All you have to do is remain patient and give yourself extra time to complete the task at hand.
The way most cookbooks are formatted is by giving you step-by-step instructions. This method forces you to pay attention to step-by-step instructions, “What do I do now? This. Then, That.” This format is like having someone in the kitchen with you telling you exactly what to do, for how long, and when. Structure creates peace of mind for learning a new task. It is not the only method of learning, but a proven one. Reading this recipe feels like a personal instruction lesson.
Try it out this week. Break out a knife and a skillet, and make this incredibly simple and tasty recipe. I used yellow potatoes, and decided to include roasted red, green and orange bell peppers, and fresh garlic to the finished product. I substituted the onions for a scallions, and also garnished with kosher salt, freshly ground pepper, and a touch of cayenne.
Enjoy the Photos!
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| Freshly Grated Parmesan Cheese |
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| Scallions, Garlic, Swiss Chard and Stems |
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| Roasted Yellow Potatoes, Roasted Bell Peppers |
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| Sauteed Scallions, Garlic, and Chard |
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| Everything mixed together |
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| The Finished Product: Amazing. |
