Potato Leek Plus

Saute 1 large leek (chopped) in butter. Add 3 potatoes, chopped, 1 quart seafood stock, and 1–2 t. salt. Simmer until potatoes are soft, about 30 mins. Then mash the potatoes with a ricer, or puree. Optional: Add 1 lb. white fish and continue cooking until the fish is done, and/or thicken finished soup with cream.

Spinach Pie with Mushrooms and Swiss Cheese

Mix 1 1/5 c. of each of the following in a bowl: cottage cheese, grated swiss cheese, cooked chopped spinach, sauteed mushrooms, and browned onions. Add 3 eggs, beaten, a splash of milk, and salt to taste. Pour into an unbaked pie crust (whole wheat is good) and bake at 350° for 50 minutes. Cool before eating.

ON THE NEW YEAR, FISCAL UNCERTAINTY, AND SHOPPING IN BULK WITH COUPONS

Like a lot of people, I’m tightening the budget in 2010. This isn’t my New Year’s resolution, rather a continuation of the same old drag that started mid-2008 and promises to continue until, oh, I die. The economy is not getting better anytime soon, at least not for anyone whose job title includes the word “writer” or “editor.” Ahhh well. We were living a little too high on the hog anyway.

One upside to all this is that, in an effort to spend less money, I’m eating in a lot more. I obviously like cooking so this is no tragedy. But am I the only one? Sure there are restaurants going under left and right, at least in high-rent San Francisco— but for every one that closes, another opens up in its place a week later. Many seem to be doing quite well, actually, especially those that were well-run and put a premium on “value” to begin with. (Case in point: The inexpensive Korean place near my house is doing better than ever. Huge entrees, including something called the “Pile ‘O Meat,” range from $9 to $15. The waitresses are the fastest in the West and even bring you a free scallion pancake appetizer before your meal and a slice of melon gum after. Awesome.)

Back to my point though— while writer/editors may not be making much money these days, the restaurant business seems to be doing just fine. Maybe I should go to culinary school; at least that might provide some room for career development. But then, I’ve never been so attracted to restaurant kitchens or even gourmet restaurant food. I like my food; it’s not fancy, but it fulfills all my nutritional needs for under $10 a day. I like my kitchen; it’s small, but I don’t have to “cooperate” with anyone in there. I like cooking things any damn way I want to (as opposed to following another chef’s dictate), and I like sitting down to eat with the people I cooked for. I like the intimacy of making food for a few people at once and actually seeing the surprise on their faces when they bite into the eggshells I accidentally baked into their cheesecake. I like cooking for people who I know for a fact don’t suck. I especially like it when they bring wine to my house.

Again I guess this is what makes me a home cook and not a professional cook, and definitely not a gourmet. I do have a fantasy that someday I’ll open my own café— the little kind that’s like an extension of my own home, where the kitchen is open onto the dining room so patrons have to appreciate the sweat on my brow and my taste for loud Led Zeppelin whether they like it or not. Until then though I’ll be spending most nights at my very own stove, stirring my discount beans and plotting my next career move.

Cashew Coconut Granola (vegan)

Toss 5 c. oats, 2 c. coconut, 2 c. cashew pieces, 1/2 c. oil, 1/2 c. honey, 1 t. cinnamon, and 1/2 t. nutmeg in a large bowl. Spread on baking sheet and bake at 300° for 20–30 mins., stirring twice. Remove and add 1 c. packed raisins. Cool.

Crock Pot Black Beans (vegan)

Fill crock pot 1/3 with black beans (soaked overnight). Add water until pot is half full. Add 1 chopped onion, a few cloves garlic, 1–3 t. salt, 1–3 t. chili, and 1 t. cumin; if desired also add a few slices of bacon or a sausage, chopped, and/or 1 t. dried epazote. Cook on high for about 6 hours.

CROCK POTS F***ING RULE! If you want to make this vegan, of course, use veggie chorizo or omit the "meaty" stuff altogether.

Curry Veggies with Coconut Milk (vegan)

Saute 1 onion, chopped, in 2 T. oil. When onions are soft, add 4 c. chopped veggies (chop large) and 2 cloves minced garlic. Saute 5 mins. and add optional 1 c. diced tofu. Turn down heat, add 1/4 c. water, cover, and cook 5 mins. more. Add 1/4 c. soy sauce, dash vinegar, 2 T. curry powder, 1 T. turmeric, and 1/2 c. coconut milk. Mix and allow sauce to thicken. Serve with rice or rice noodles.

Note: This makes 4 moderate servings or 2–3 large ones. You can easily make this with chicken, just add thinly slice chicken with initial 4 c. veggies. If you like spicy sauce, you can also add 1 t. dried chili with the other spices.

Beet Borsht (vegan)

Simmer 1 (big) thinly sliced beet in 4 c. water for 20 mins. In separate pot, saute 1 thinly sliced onion with salt and oil until soft; add 1 stalk celery + 1 large carrot + 1/2 small cabbage (all thinly sliced). Cook for 10 mins. then add beets and beet water, 3. T. dill, 1/4 c. vinegar, and sweetener to taste. Cook 20 mins. more.

This goes nicely with dairy or nondairy sour cream or yogurt.