smitten kitchen

Everyone has a different idea of what constitutes eating “healthy” or at the very least, in a manner that diametrically opposes the Thanksgiving through New Years gluttony. Some people eschew meat, for others its just red meat, some give up cheese or bread or fat or potatoes — I mean, you name it, there’s a diet out there that promises that swearing it off is the answer to Thin Thighs in Thirty Days or You in a White Bikini in the Bahamas in 56 Days. …You know, just to throw out a totally arbitrary example.

I am realizing increasingly that I belong to no dieting camp whatsoever. I mean, I consider things like portion size all of the time, and if I had meat in one meal, making sure the next one avoids it but I don’t think that there is a Magical Evil Food that when crossed off your menu will make pounds vanish from your hips.

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I don’t think I need to tell you that sometimes the tastiest food is not the prettiest. Take a real close look at meat sauce, or shiny, oily cheese draped over tuna or a ground up olive paste and you’ll know why it may be tasty, but it’s not pretty. Meanwhile, I am wary of too-pretty food; perfectly smoothed fondant lids on cakes, making them look like rubber, overly glazed tartlets that look like they’re cellophaned.

And of course, all of this is just an elaboration explanation-slash-apology for the hideously sounding and looking sausage stuffed potatoes that were so good, I will happily eat them only in private if I must, as long as I get to have them again.

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You know when you see someone cooking something on television and your stomach nearly lurches into a grumble and you know instantaneously what you will have for dinner that night? Isn’t it even better when it’s healthy?

That’s what happened when I was getting a lot of work done watching the Martha Show a couple weeks ago and one of her producers came on to show a quick little dinner she’d been making for her family that involved a quick tomato sauce with eggs cooked right in it. It reminded me of the baked egg dish I cannot resist ordering when we go out for brunch at a deliciously Art Deco place in our neighborhood, that I still couldn’t believe I hadn’t tried at home.

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I wasn’t even going to mention this dish. I’ve got no expertise in the realm of Tex-Mex cooking and generally think it’s best left to those who know what they’re talking about. Furthermore, despite the fact that I had eggs exactly this way daily when we were at a resort in Mexico last year, I suspect this isn’t the most authentic thing out there.

But it makes no difference because these ad-libbed and hodge-podged huevos rancheros and the smitten kitchen are at something of a standstill. They were dinner last Tuesday. They were dinner on Thursday. They were brunch today. And if this site is indeed a reflection of what goes on in our kitchen, well, then obviously it’s time to share them with you.

Also, because they’re awesome.

First, let me get my “semi-homemade” moment out of the way and I start by opening a can of beans, but by “beans” I mean Goya’s black bean soup, and no, I don’t feel bad about it. This is my favorite-est shortcut–these guys are so perfect right out of the can–with just the right amount of liquid–I see no reason to trouble myself with cooking and seasoning my own. Or at least not when I have a quick meal in mind.

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I have paused before posting because I’m certain that if I tell you about yet another slaw recipe, you’re going to revolt. There’s been my favorite classic, a green onion slaw, an Indian version and then four additional ones (a blue cheese version of my favorite, a pickled slaw, a spicy radicchio slaw and a Asian-inspired napa slaw) in an NPR article. One could say I was just a little bit into coleslaw.

And you’d think with seven slaw recipes logged and blogged, I’d consider the topic of slaw done. Complete. It’s coverage exhausted. And yet, I am in no way capable of ignoring a new way to mix for ribbons of cabbage and dressing, especially since it has fewer ingredients and more punch than my standard, and it was designed to go dreamily on a bun with shredded barbecue.

Alas, you might be aware that we’re experiencing a barely-noticeable rarely-commented-on heat wave in these parts of the country. I find I am only able to discuss it sarcastically: the city smells magnificently, the humidity is totally manageable and, oh, I have cooked dinner every night. I mean, who doesn’t cook when there’s a heat wave?

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