Rubbishy Cookery

  I just had a crazy inspiration and thought that this would be a good idea. Let’s see if I’m right! Ingredients: I mean, with these ingredients and a Vitamix, how could it be bad? Directions: I just tossed the peeled shallot, a bunch of frozen corn kernels (directly from the bag while still frozen), a generous teaspoon of miso paste, and covered it with milk (using 2% now): I turned the Vitamix on and let ‘er rip. It didn’t have enough liquid and turned into corn slushie. So I added enough water to get it blending properly and let ‘er rip for six (6!) minutes: and poured it into a bowl, steaming warm (not hot but that’s fine): And… it’s o-kay. Not great. Not up to my usual Rubbishy Cookery standards. It’s definitely edible but it’s too thin and too dull. I will try, try again and addendum this post. I’m thinking a cooked potato would help… Stay tuned!

This week has been soup week chez nous, thanks to some minor but pesky dental misadventures with Mr. Rubbishy, and we all wish him a speedy recovery! In the meantime, the challenge has been to create new and healthful soups daily, and stretch my creative rubbishy cookery. I have embraced the challenge! Unfortunately, I’ve been so busy focusing on the matters at hand that I didn’t even think about this blog, until after I’d already cooked and we’d eaten this dish, which was unexpectedly easy and fabulous. A perfect recipe for the blog—but no photos! What to do? Get out the old art supplies and, in the spirit of the original Moosewood cookbook series, do some rubbishy drawings! Ingredients: In case my drawing and handwriting isn’t exactly the hyperrealism style of artistry you may have expected from this blog, the ingredients are: - 1-2 Tablespoons butter  - 1 onion chopped  - 2 carrots diced - 2 potatoes peeled and diced - 2 fresh bay leaves - 1-2 teaspoons dried thyme  - ...

It’s holiday season—the most wonderful time of the year! Let’s have eggnog lattés! Ingredients: I’m making a decaf eggnog latté because I’m feeling seasonal, but not so much that I want to be up all night. But you do you. Note the equipment involved: stovetop espresso maker and milk foamer (the latter was previously seen in Recipe #37, matcha latté). If you have an actual espresso maker, by all means use it! Directions: If using a stovetop espresso maker, take it apart and first add cold water to the base to the level of the bottom of the little screw on the side: Next, add the middle section with the basket for the ground espresso and fill gently with the coffee. I don’t pack it down and it seems to work better this way with this device: Screw on the top, and it’s ready to go. Next, add water to the bottom section of the stovetop milk foamer: Not too much water, about a couple of centimetres worth, you want the water to boil quickly and a lot of steam to build up in the bottom section...

  I know tapioca pudding is not my original recipe, nor is it a fan favourite, nor do most people even like it. But on an impromptu trip to the grocery store today, with the thought that maybe, just maybe, I would find something special that was not on the grocery list, I happily found a box of classic tapioca pudding: I was doubly excited to see that a childhood favourite dessert now comes with microwave directions that fit in perfectly with my rubbishy cookery philosophy! So today’s blog entry isn’t an original recipe, but rather an experimental walk through of the microwave version of the recipe on the box, made EXACTLY AS DIRECTED!  Ingredients: Directions: Let’s follow the directions EXACTLY as written on the box to ensure a happy ending (not that kind of happy ending, get your head out of the gutter!). Start by lightly beating one egg in our microwaveable dish: Add the sugar, tapioca, and milk in EXACTLY the proportions instructed on the box and stir: Then we’ll pop it i...