Kitchen victories

I can’t quit the new recipes.  I have a stockpile of clippings in my binder, a list of links yet to be clicked, and a flurry of sticky notes popping out of my cookbooks; beside that, between my New Year’s resolution and the challenge, I have simply developed a habit of nosing out new things to try.  During this, the week after Whip It Up officially ended, I forged my way through not one, but two (possibly three) recipes that were clear keepers. Amidst JG’s first week at school, two volleyball matches, and stressful work situations, these cooking success helped bolster me through the week.  Cooking dinner helped boost my energy and self-esteem!  I am amazed and agape.

On Sunday, I managed to sway JG closer to the pro-sausage side with penne with sausage and spinach.  It was another member of the skillet dinner family, but there was mysterious alchemy at work during the quick assembly that created a creamy, flavorful sauce tucked inside all the nooks and crannies of the ridged penne and floppy spinach.  The two leftover helpings remaining after generous dinner servings warmed up nicely for lunches later on, and our dinner rotation officially welcomed a new addition.

Then, before I left for work yesterday, I plugged in a slow cooker containing two things: three pounds of picnic shoulder roast pork and three cups of homemade barbecue sauce.  That’s where I’m not exactly sure how many recipes to count; does the sauce qualify as its own entity?  No matter, because after eleven hours on low, the house smelled like barbecue heaven, and the meat fell apart when I so much as blinked at it.  JG came home from his graduate class exhausted, but I think piling hot, shredded pork onto a roll and draping it with sauce had a certain curative effect. Whenever I have half an hour to make barbecue sauce, these sandwiches are going on the menu.

Penne and pork aside, I elicited the most pleasure from the sight of my freezer.  Over the weekend, I started to panic about the busy volleyball season.  Our way of splitting up cooking duties depends on JG getting home a couple of hours before me, but with at least two matches a week, plus grad class, we’re lucky if he and I get home at the same time.  For my own peace of mind, during my day off on Monday, I took my pre-portioning ways to a new level.  In the morning, I prepped a slow cooker of chili, made a big pan of pasta sauce, and simmered a double batch of barbecue sauce for the pulled pork.  By the end of the day, the freezer boasted two containers of chili (each would suffice for dinner and leftovers) and three quart-sized bags of sauce that I had frozen flat for easy storage.  It was, in short, a thing of beauty.  Just opening the freezer door and seeing the stacks of sheer preparedness made me breathe more easily, and it was so worth the time spent on my feet that morning, even with the cut on my finger from chopping vegetables. However chaotic this fall seems, at least I have a pile of flattened pasta sauce.

Skillet Penne and Sausage Supper
America’s Test Kitchen

Serves: 4-6
Start to Finish: 30 minutes

Italian pork sausage can be used here, but you may have to spoon off some of the fat before adding the pasta.  When you are adding the spinach, it may seem like a lot at first, but it wilts down substantially.  Be sure to use at least a 12-inch skillet for this supper dish.  This recipe also works well with ziti.

• 1 tablespoon olive oil
• 1 onion, minced
• Salt
• 1 pound hot or sweet Italian turkey sausage, casings removed
• 3 garlic cloves, minced
• 1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped fine
• 8 ounces penne (2 1/2 cups)
• 2 1/2 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 1 (5-ounce) bag baby spinach
• 1 ounce Parmesan cheese, grated (1/2 cup)
• Pepper

1. Heat the oil in 12-inch nonstick skillet over medium heat until shimmering.  Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.

2. Stir in the sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes.

3. Stir in the garlic and cook until fragrant, about 15 seconds. Sprinkle the tomatoes and penne evenly over the sausage.  Pour the broth and cream over the pasta.  Cover and bring to a boil.  Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 10 minutes.

4. Stir in the spinach a handful at a time and cook until wilted, about 2 minutes.  Stir in the Parmesan and season with salt and pepper to taste.

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Slow-Cooker Barbecued Pulled Pork
America’s Test Kitchen

Serves: 8-10 [I halved this recipe]
Advance Prep Time: 5 minutes
Slow-Cooker Time: 10-11 hours on low; 7-8 hours on high

Pulled pork can be made with Boston butt, fresh ham, or shoulder picnic roast, although our preference is Boston butt.  If using fresh ham or picnic roast, you need to remove the skin.  You can use our homemade Barbecue Sauce (see below), which is less sweet than most store-bought brands, or use three 18-ounce bottles of your favorite sauce.

• 1 (6- to 7-pound) boneless Boston butt, cut in half
• Salt and pepper
• 6-7 cups barbecue sauce
• Cider vinegar
• Tabasco sauce

1. Season the pork with salt and pepper and place it in the slow cooker.  Pour the barbecue sauce over the pork, cover, and cook, on either low or high, until the pork is fork-tender and falling apart, 10-11 hours on low or 7-8 hours on high.

2. Transfer the meat to a large bowl and let cool.  Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface.  Season the sauce with vinegar, Tabasco, and salt and pepper to taste. When the meat is cool enough to handle, shred it using your fingers [or two forks!], discarding excess fat and gristle.

3. Toss the shredded meat with 1 cup of the cooking sauce, adding more as needed to keep it moist.  Serve, passing the remaining sauce as necessary.

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Barbecue Sauce
America’s Test Kitchen

Makes: about 1 1/2 cups
Prep Time: 5 minutes
Total Time: 35 minutes plus 1 hour cooling time

This recipe can be easily doubled or tripled. [I doubled it!]

• 2 tablespoons vegetable oil
• 1 onion, minced
• 1 garlic clove, minced
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1 cup ketchup
• 5 tablespoons light or dark molasses
• 2 tablespoons cider vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Dijon mustard
• 1 teaspoon Tabasco sauce
• Salt and pepper

1. Heat the oil in a large saucepan over medium heat until shimmering. Add the onion and cook until softened, about 5 minutes.  Stir in the garlic, chili powder, and cayenne and cook until fragrant, about 15 seconds.

2. Stir in the remaining ingredients and simmer, stirring occasionally, until the sauce is thickened, about 25 minutes.  Season with salt and pepper to taste.  Cool to room temperature before serving, about 1 hour.

To Make Ahead
The sauce can be refrigerated in an airtight container for up to 2 weeks or frozen for up to 2 months.  Bring to room temperature before serving.  To thaw, place the sauce in a saucepan over low heat and bring to room temperature slowly, stirring often.