Nothing in the Refrigerator

Dinner When You Haven't Been to the Market

Sometimes your day can get busy and hectic and even though you know your cupboard is bare, you just don't have time to get to the market. Do you have any 'standby' simple meals? Or do you pick up the phone and order takeout?

Here are three quick things I make for a simple dinner -- I usually have something on hand...

Pasta with Cream Sauce
While your pasta cooks, melt a few tablespoons of butter in a skillet, throw in a couple of cloves of garlic, minced. Add a couple of sliced green onions, if you have them, or maybe a little bit of sliced onion. A few sliced mushrooms, too, if you have any. Saute these items until tender then add about 1/2 cup heavy cream and about 1/3 cup grated parmesan. Pour this sauce over cooked pasta.

Grilled Cheese
Take two types of cheese (cheddar, american, swiss, etc.) add a couple pieces of ham, cooked bacon or leftover pancetta, and a slice of tomato if you have one. Grill sandwich and serve with sliced apple or other fruit.

Omelette
If you have a couple of eggs, you have dinner. Pick easy fillings, in a combination you enjoy. Cheese, spinach, onion, tomatoes, ham, bacon -- whatever!

The more you cook, the more creative you will become with the contents of your refrigerator, freezer and pantry.

What's for Dinner?: Steak with Parmesan Butter, Balsamic Glaze, and Arugula

This is a quick weeknight entree.

Add a baguette and a glass of red wine, and you've got a meal!




STEAK WITH PARMESAN BUTTER, BALSAMIC GLAZE, AND ARUGULA
(serves 2)

Ingredients:

2 tablespoons grated Parmesan Cheese plus Parmesan Cheese shavings (use the best Parmesan that you can find; create shavings with a vegetable peeler, 4 shavings per person)
1 1/2 tablespoons butter, room temperature
1 teaspoon olive oil
1/4 cup Balsamic Vinegar
1/4 cup finely chopped shallots
1/2 teaspoon brown sugar
4 cups (lightly packed) arugula or other salad greens, the more bitter greens are best for this recipe
2 large lemon wedges

Method:

Mix grated parmesan and butter in small bowl. Season generously with salt and pepper; set aside. Sprinkle steak generously with salt and pepper. Heat oil in medium skillet over medium-high heat. Add steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plate. Add venegar, shallots, and sugarto skillet. Boil until reduced to glaze, stirring constantly about 1 minute.

Divide arugula between 2 plates. Add parmesan shavings to plate. Squeeze lemon over greens and cheese. Slice steak and place atop arugula. Top each steak with a bit of the parmesan butter. Drizzle glaze over steaks.

Recipe from Bon Appetit, October, 2008; Photo from www.epicurious.com

What's for Dinner?: Sole Piccata with Grapes and Capers

This genuinely delicious dish can be put together quickly. The capers add a nice contrast of flavor that doesn't over power the fish. Buy the small capers, about 1/3 inch in diameter. They keep for a long time in the refrigerator and they are a good way to perk up a dish.

Allow about 1/2 pound of the tender sole fillets per person.

SOLE PICCATA WITH GRAPES AND CAPERS










Ingredients:

2 tablespoons olive oil
4 Dover Sole or petrale sole fillets (if the fillets are small get approx 1/2 pound per person)
All purpose flour
1 cup red grapes, cut in half
1/4 cup white grape juice
1/4 cup dry white wine
2 tablespoons (1/4 stick) butter
1 tablespoon drained capers
1 tablespoon chopped fresh parsley

Method:

Heat oil in large nonstick skillet over medium-high heat. Sprinkle fish with salt and pepper to taste. Dust both sides of the fish with flour. Add to skillet and cook fillets until browed and just opaque in center. This takes just 2-4 minutes per side (depending on thickness of fillets).

Transfer fish to a platter and tent with foil. Add grapes, grape juice, wine and butter to same skillet. Bring mixture to boil, whisking up any browned bits. Add capers and parsley. Simmer sauce until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Spoon sauce over fish and serve immediately.

This recipe was adapted from one originally printed in Bon Appetit (November 2006).

The lovely picture of the sole fillets is from the Seattle Fish Company web site.