If it seems like my blogging frequency has reached unprecedented highs recently, it is not an illusion. While part of this increase is due to a 2-week vacation from work (booyah), it will not cease (lucky you). I'm truly fed up with Facebook hiding my own photos and videos from me, and yes, I know I hate when people say stuff like that, but I've actually spent a reasonable amount of thought and energy fighting the automated curation of my posts when I really would like to just see everything I posted because really that is why I posted it.
Ahem.
So, as I was saying, on my staycation I have had almost no money (hence, staycation) and spent a lot of time catching up on personal life things. Also cooking, apparently.
I'm not sure if it's a contest I've been in with myself to find the easiest and most delicious things, or if it's just worked out that way, but I have three winners that are both dead simple to prepare and legitimately enjoyable (not just in the "I cooked it, so I have to eat it" way). It does make sense that if you have good ingredients, you don't need to do much to them, but to be able to transform two or three simple things into something magical is my favorite kind of wizardry.
Banana and Nutella ice cream
Ingredients:
- 2 bananas
- a glop of Nutella
Preparation
- Slice bananas and put them on a cookie sheet, covered, in the freezer. Wait a day or two, until they're frozen solid.
- Add banana slices and a big glop of Nutella in a food processor.
- Blitz until you have ice cream. Eat immediately.
So yes, we can get pedantic and say this recipe does not really qualify as "ice cream," but really, are you going to argue with such an extraordinary two-ingredient frozen treat? If anything, it's healthier than ice cream, plus if you swap honey or fruit preserves (or frozen raspberries!) for the Nutella, it's like, vegan, gluten-free, and can be organic. I would assume that you've heard of this technique dozens of times on the internet, but then again I was too lazy to post the photos and instructions that I set up last summer, so maybe you haven't.
When I made it last summer, I used almost green bananas with orange flower honey, and they did impart a bit of tartness and raw banana taste. This time I used bananas that were so brown I would have qualified them as contenders for banana bread (ooh or Banana Cupcakes with Honey Cinnamon Frosting), but in the summer frozen things are way better than baking.
Scallion Pancakes
Ingredients
- 2 cups all-purpose flour
- 1 cup boiling water
- 1 bunch scallions
- sesame seed oil (confession, I used vegetable oil)
Preparation
Here I am going to be equally lazy and (I hope) informative and link you to two terrific posts on the technique and the recipe. These posts do such a wonderful job of explaining laminated dough, why a hot water dough is so perfect, and how to make amazing scallion pancakes that I see no sense in reinventing the wheel. Go read them, admire the hell out of their author, then try to avoid making scallion pancakes immediately.
The dipping sauce, I did sort of invent, using soy sauce (yep, leftover packets from Chinese takeaway), ginger, and garlic. It was perfect, went perfectly with the pancakes, everything was perfect, perfect.
Warm Tomato and Avocado Salad
Ingredients
- 1 ripe avocado, sliced along the long axis
- 2 vine-ripened tomatoes, sliced thickly
- olive oil, salt, and black pepper
Preparation
- Put about a tsp of olive oil in a hot skillet. Sauté avocado slices until they are slightly caramelized and crisp at the edges. Remove to paper toweling (or let's be honest, your plate).
- If needed, add another tsp or so of olive oil. Sauté tomato slices several minutes, until they've sort of released and then soaked up their juices again. Add to plate.
- Drizzle the sort of tomato-olive oil vinaigrette that forms in the skillet over the tomatoes and avocados.
- Season liberally with salt and fresh cracked black pepper.
This salad was one of the finest things I've ever made. Heat brings out the nuttiness and complexity of the avocado, as well as the warm spiciness of tomatoes. As you eat it, the tomatoes mush up into a sort of sauce, which melds beautifully with the olive oil and pepper. Everything about this dish is so perfect that I'm not sure I can ever go back to tomatoes and avocados raw (yes I probably can). I didn't even have to feel guilty because I would have drizzled the cold version with the same amount of olive oil anyway, but the beauty of the flavors and textures when warm was incomparable.
I forgot that the scallion pancakes had water (does that really count as an ingredient? I don't think so), or like salt and pepper (same deal), but honestly, these three recipes are about as simple as you can get. Rolling and laminating dough may not be everyone's cup of tea, but it's seriously easy. While I was making my pancakes, I somehow managed to drop one in the space between my stove and the wall - so believe me, if I say a cooking technique is easy, it really, really is.
I will continue my quest to find the easiest and tastiest things to cook, and I will try to resist posting recipes that are like, "Put black plums in your fridge. Eat cold (so sweet and so cold)." I make no promises.