Beginning in March cooking became another full time occupation for me. And emptying the dishwasher, which I loathe. My husband and two college kids wanted meals everyday. The nerve!
Being at home 24/7 opened up some time in my schedule so I decided to up my cooking game. My husband now refers to me as Chef. I started with perusing the dozens of cookbooks on my shelf but they left me uninspired. I went online and found Milk Street so I joined for $1.
What is Milk Street you ask? Milk Street is the brainchild of Christopher Kimball who started Cook’s Magazine, America’s Test Kitchen and Cook’s Illustrated. In 2016, he created Christopher Kimball’s Milk Street, located on Milk Street in Boston. Clever.
I love to cook and never met a food I didn’t like, well almost. I hate beets. Everything else I’m in. The Milkstreet website has a myriad of ethnic recipes and was the perfect diversion. I made dozens of their recipes over the last few months – from pita bread and hummus to Peruvian Quinoa and Corn Chowder (Chupe de Quinoa). Most are “keepers” but a few are not.
Just this week I made a Zucchini Salad. I was skeptical. Raw zucchini? My husband’s not a zucchini fan but it’s plentiful in our garden so I need something to do with it besides grilling or zoodles. When he asked, “What’s in it?” I said, “Just taste it. “Yes, Chef!” Well, the dish was a unanimous keeper!
The other bonus of being Chef is our house rule. S/he who cooks does not clean. That’s incentive enough for me!
A few of my go-to recipes from other Chefs:
Best Ever Rice Crispie Treats
Big Italian Salad (dressing is perfect)
Weeknight Bolognese (do it with zucchini spirals)