Making love (or a good meal) out of nothing at all

[Turbodog]

Last night, I didn't have much to work with in the way of fixing dinner. I was gonna make an omlette, or some eggs in some way. Then I got bored watching tv and went to look around the kitchen.

I found some mushrooms forgot about and needed to use. Next thing I know, I'm prepping and cooking.

I wound up sauteeing sliced mushrooms and diced onions, added sun dried tomato,then garlic, deglazed with some chicken stock and red wine, reduced this, then finally a little dairy (half and half and heavy cream) and reduced a bit again. Served this over linguine, with some Locatelli romano and Reggiano parmesean (I try to keep both of these on hand, as I love 'em).

Way too good. And made completely with items on hand. A "free" meal as it were. And a hit with the 16-17 year old male crowd (my son and friends, who had dinner ealier and "weren't hungry" (until they smelled my work).

Anyway, was wondering if any of you guys "freelance" like that. I had no idea what I was gonna do, even as I was doing it.

[café au lait]

Whoa, that sounds great, Turbo. I envy those who can create delicious dishes on the fly. Will you marry me? Or adopt me? ;)

[edible complex]

I've always got a party in my pantry.

The latest were the soy burger tacos. Couldn't wait for ground meat to thaw, so I crumbled the soy burgers and pan fried them w/onions, peppers, comino mix, cilantro, achiote and cumin. fried the corn tortillas, and added the "meat", shredded montery pepper jack, black bean and corn salsa, sour cream, shredded lettuce, and fresh squeezed lime and El Pato Sauce Picante. Washed down w/ a cold Dos Equis, pour some more.

[justagirl]

Turbo, I do this all the time. Actually, that's where tonight's dinner idea came from. I bought the black bean sauce at the International Market Tuesday after lunch and had been thinking about what I could do with it, considering what I had at home. I came up with today's idea and just needed eggplant to make it better.

I love the challenge of making a good dinner with what is on hand. It's one of the things I couldn't get 'roommates' to understand...I like to have a stocked pantry and certain things because I love to be able to just cook up something on the fly.

Your dinner sounded wonderful.

[Duke]

The absolute best meals are made up of What's Just There. The only problem with this is that everyone demands you make it again and you either don't have the same stuff or you can't remember just how you made it last time.

...but each time is a new challenge and a new opportunity, right? It's the most-fun cooking there is, I think.

[Mrs. Fury]

[QUOTE=Duke;1718]The absolute best meals are made up of What's Just There. The only problem with this is that everyone demands you make it again and you either don't have the same stuff or you can't remember just how you made it last time.[QUOTE]

A girlfriend of mine was a bit tipsy and made a red bean lasagna. She brought it to work the next day and it was unbelievable. We asked her for the recipe or if she would make it again and she was not sure if she could remember. Well she managed to make it again and it was just as good as the first time. She would not share the recipe, though.

[foodieCon]

She would not share the recipe, though.


Why do some people do that? I mean, I can understand not remembering when you just dream something up, but this is wierd. She should share. Did she say why she wouldn't?

[buzd]

The absolute best meals are made up of What's Just There. The only problem with this is that everyone demands you make it again and you either don't have the same stuff or you can't remember just how you made it last time.

...but each time is a new challenge and a new opportunity, right? It's the most-fun cooking there is, I think.

That's about right, Duke.

Although college is the exception. One night after much "wine in a box" (and our weekly keg).. (in Texas) .. (years ago).. we made "mustard rice". We had rice, and mustard (yellow). It was pretty good (considering). We had some Arby's Horsey Sauce that changed the flavor, though for better or worse is debatable (still).

I agree with your concept, but I much prefer my current pantry for that sort of cooking.

[Isabella Maja]

Anyway, was wondering if any of you guys "freelance" like that. I had no idea what I was gonna do, even as I was doing it.

I used to make a very similar pasta dish with different variations.

Freelancing is what I do most of the time. It's very rare that I have a plan in mind when I am grocery shopping. I just buy things I like!

[jodyrah]

I often wing it. I have learned to write down what I did immediately after we eat, with any improvements/changes we'd like, so I don't have to reinvent the wheel. I have also noticed how not hungry folks seem to eat more than those that are famished.

[PNG]

This is how we cook always. I have two recipes on paper. One is a carrot souffle the other Dickie Brennan's Coconut Cake.

[Alex]

One can do a lot of good "freelancing" with a crock pot. I had a pack of chicken tenders in the freezer and did not know what to do with them, so I looked in the pantry and had a can chicken gravy. I found some mushrooms in the fridge. I blached the chicken off in a hot pan and thew it in the crock pot with gravy, mushrooms, Lea & Perrins white whine chicken sauce. I thew in some herbs and spices and three hours later I had a pretty good meal. I served it over rice.