I've Got Gas

I have snow too, actually, as well as a few "throw together" recipes for those unplanned moments in the kitchen.

Only two days after the freezing, forgetfulness-filled--albeit fantastic--fricasseed frenzy, tragedy struck again.

Picture it.  It's mid-week, and I finish up at work several hours later than usual.  On my way home--a nippy twenty minute walk across town--I had dream up a dinner I could throw together in no time: grilled bleu cheese with onions and tomatoes, dunked into a piping hot bowl of roasted red pepper and tomato soup garnished with fresh basil, freshly ground black pepper, and a few chunks of bleu cheese.  All I could think was, "Yum.  Walk faster."

After what felt like an eternity of walking (15'F weather has that effect...), I made it home, psyched about preparing what would be a perfectly simple, yet incredibly satisfying and delicious, dinner.

Plan: proceed with normal evening routine.
1) Turn on heat
2) Take shower to mellow out before dinner
3) Prepare dinner
4) Enjoy dinner

Despite the seeming simplicity of my normal evening routine, I didn't even make it past step #1 "normally". 


I turn on the heat (I promise it's easy.  Read: turn thermostat to 68'F.  Done.).  I hear the usual "click click" up in the attic, but no hot air is blowing in any of the rooms.  Okay; try again.  "Click click"; nothing.  Okay; to the basement to re-set the circuit breaker.  Okay; one more time.  "Click click"; nothing.

So I decide to give the heating unit a rest and go take a shower instead.  Yeah...

What is typically burning hot water was warm at most.

Being a renter, I decide that whatever is going on is a job for the landlord, so I left a voicemail and went on to normal evening routine step #3: dinner preparation.

Grilled Bleu Cheese with Onion and Tomato
-2 slices of sandwich bread per person
-enough slices of bleu cheese to cover the bread, plus a little (I like Stilton for sandwiches, but there are many types of bleu cheese out there)
-a palm-full of sweet onions per sandwich
-3 tomato slices per sandwich
-pepper
-butter (at room temperature for easy spreading)

1) Cut the onion into half moons and the tomato into rounds
2) Saute the onions over medium heat in a little butter until they are becoming translucent (glassy and shiny in appearance, and softening)
3) Lightly butter one side of each of the slices of bread
4) Leaving the buttered side on the outside, layer the bleu cheese slices, onion, and tomatoes on the bread, sprinkle with freshly ground pepper, and top with the other slice of bread, buttered side out
5) Over medium heat, put the sandwich in the same saute pan you cooked the onions in, and with a spatula, press the sandwich down while cooking
6) Frequently (about every minute), use the spatula to raise the sandwich and check the color of the bottom slice of bread.  Cook the sandwich until the bread is golden brown.  Then flip the sandwich over to cook the other side.  During this process, the bleu cheese should begin to melt (but not become so hot that it runs out of your sandwich).
7) When done, slice diagonally across the sandwich, forming two triangles, and serve with a hot bowl of soup (When I don't feel like making my own, I buy boxed tomato soup, tomato bisque, or roasted red pepper-tomato soup).

So that is how I would have made my sandwich.  However, after preparing the ingredients, I went to turn on my gas stove and found that it did not work.  Step #3: failed.

I know you must be thinking, "Poor Savvy Chef. No heat. No hot water. No grilled bleu cheese sandwich."  Thank you; I sincerely appreciate the sympathy.  If only I had ordered gas utility when I moved in to my apartment. LoL

Okay.  So maybe I'm not always the savviest gal on the block.  But in my defense, "Who was it?", I ask, that continued to provide many, many months of gas service without ever sending a letter or a bill that would have clued me in to the fact that in Connecticut, gas and electricity are ordered separately?!? 

Well, I definitely have a good reason now as to why I do not call myself "The Savvy Human Being", but rather, The Savvy Chef.  And despite my ignorance, without this amazing experience, I would not be able to provide you an alternative to my grilled bleu cheese sandwich!  Without further delay:

Microwaved Bleu Cheese Sandwich with Onion and Tomato
-2 slices of sandwich bread per person
-enough slices of bleu cheese to cover the bread, plus a little (I like Stilton for sandwiches, but there are many types of bleu cheese out there)
-a palm-full of sweet onions per sandwich
-3 tomato slices per sandwich
-pepper

1) Cut the onion into half moons and the tomato into rounds
2) Do not saute the onions over medium heat in a little butter until they are becoming translucent; you can't, because you have no gas.
3) Do not lightly butter one side of each of the slices of bread; don't bother, because you have no gas.
4) Toast the two slices of bread.  When toasted, layer the bleu cheese slices, onion, and tomatoes on the bread, and sprinkle with freshly ground pepper.  Set the microwave to low and microwave the sandwich until the bleu cheese starts to bubble (about 1 minute).  Then top with the other slice of toasted bread, flip the sandwich over so the slightly microwave-softened and -moistened side is on top, and microwave for another 20 seconds.
5) When done, slice diagonally across the sandwich, forming two triangles, and serve with a hot bowl of soup that has been heated in the same microwave on high (because you don't have gas).

The next day, the gas company came out and turned my gas back on.  *a sigh of relief*  There is nothing like the excitement you feel from getting gas.  :)

A few days thereafter, we got a blizzard that would make you shake in your boots.  Between the night spent under my flannel sheets, comforter, extra blanket, and extra fleece blanket because I had no gas, and the next week spent in the freezing cold shoveling, and shoveling, and shoveling, I got to thinking about a few more simple "throw together" meals that will leave you happy, healthy, and satisfied when you just don't have the time, energy, or gas to do more.  Enjoy!

Pasta Salad (serves 4-6 as a main dish, or as many, many side portions to other dishes)
Salad*:

English Cucumber
(image from saladsuccess.com)



-1 pound (16 ounces) rotini pasta

-1 English cucumber                                          

-1 can artichoke hearts

-1 can pitted black olives, halved

-1/2 green bell pepper, chopped

-1/2 cup pepperoncinis, chopped

-1 fire-roasted red bell pepper

-1/4 cup sun-dried tomatoes, chopped

-1/4 cup red onion, chopped finely
-1 cup crumbled feta cheese

Dressing*:

-2 cloves of garlic, minced
-1 Tsp Dijon mustard
-1/4 cup olive oil (I always mean extra virgin olive oil)

-1/2 cup red wine vinegar

-1/2 Tsp dried oregano
-1/2 Tsp dried basil
-Salt and pepper

*Feel free to include only some of the vegetables I have listed, or add others.  Also, you can play with the flavor of the dressing, using different herbs and vinegars.

1) In a bowl big enough to hold all of the ingredients, mix all of the ingredients for the dressing together and whisk until well-combined
2) Cut the cucumber in half, then use a spoon to scrape out the seeds; cut the cucumber into bite-sided half moons
3) Rinse all of your canned items under water, let them drain, and then chop small
4) Cook your rotini in a large amount of boiling, salted water until al dente (in Italian, meaning "to the bite", which translates to pasta that is cooked all the way through, but is still firm and not mushy, without any gritty, hard uncooked portions).  When it's done, drain and run under cool water immediately to cool all of the pasta quickly.  Drain it VERY well.
5) Combine all of the pasta and vegetables in the bowl with the dressing and toss together well.
6) Add the feta cheese and toss to mix a few times (you do not want to smash the feta)

Ceasar Salad (serves 2 as a main dish)
Salad:

-1 large head of Romaine lettuce*
-1/2 cup freshly grated Parmesan cheese
-tomato wedges (1/2 tomato per salad)

*There are many types of lettuce out there.  About.com has a nice summary of what's out there, what they're good for, and what types of dressing work best with each.  Nope! you cannot just throw Ranch Dressing on everything...

Dressing*:

-1/2 c olive oil
-1/4 cup freshly grated Parmesan cheese
-1 egg yolk
-3/4 Tsp kosher salt
-1/2 Tsp Worcestershire Sauce
-3 shakes of hot sauce
-2 large cloves garlic
-1 Tsp anchovy paste**
-juice of 1 lemon
-3/4 Tsp Dijon mustard

*If this is too much dressing for you, you can refrigerate the remaining dressing until it is time for your next salad.  Bring to room temperature before using again to liquefy the solidified oil.
**Vegetarians can skip the anchovy paste

Parmesan Crisps:

-1/4 cup freshly grate Parmesan cheese

1) After mincing the garlic, sprinkle a pinch of salt on it on your cutting board.  With someone holding the cutting board so it does not slide around, use the flat of your knife blade to press the garlic while sliding the knife many times over it.  You may need to stop and slide the garlic off your knife, re-gather it on the cutting board, and continue until the garlic is a paste.
2) Before cutting, roll your lemon on a flat surface, pressing down on it to get the juices moving inside.  Then halve the lemon and juice into a bowl large enough to hold all of the ingredients.  Remove any seeds that fell while juicing (a technique to prevent this is to squeeze a lemon half while it's facing up, so the juice will run down your hand, while the seeds will not fall into the bowl)
3) With the exception of the olive oil, combine all of the dressing ingredients into the bowl and mix well.  Then slowing drizzle in the olive oil while whisking at the same time so the dressing forms an emulsion (comes together).  Put the dressing in the refrigerator if you are not going to use it immediately.
4) Tear the leaves from the head of Romaine and wash well, then tear apart (do not cut with a knife, or you will bruise the leaves), discarding the rough and dirty ends.  Dry the lettuce very well, either with a towel or in a  salad spinner similar to the one I have and love!

5) For the Parmesan crisps, heat a pan over medium heat and when hot, sprinkle in about a tablespoon on the grated Parmesan, spreading it out into a thin pile.  Continue cooking on one side until the cheese becomes lacy in appearance and easy to flip without squishing together (about 1-2 minutes).  Flip and cook the other side.  When it cools, it will be crispy.  Be careful not to burn it!
6) When ready to eat, add the lettuce to the dressing with the extra Parmesan cheese and toss well to coat.  Then add the tomatoes and turn over once or twice, trying not to smash the tomatoes
7) Serve in a chilled dish, topped with the Parmesan crisps