Cheap(er) Eats

 So, how y'all doing? Been awhile. I've been busy, and had to remind myself that yes, I do have a blog where I should occasionally write something. About food. It will be a nice diversion from all of the crazy things going on in the world. Except there is one thing from which we can't escape, even when talking about food. 

The price of everything. And the availability. Ok, technically that's two things, but you know what I mean. Anyone who has been to either a restaurant or a grocery store knows that pretty much everything on the shelf is costing way more than it used to. If you can find it. There are many things I just can't buy now, because I can't afford them. We don't eat meat, but even alternate protein items have gone up in price. And fish. Geez! I will always pay more to buy my fish and seafood at my local guy, and summer is when I look forward to softshell and hardshell crabs, but DAMN. Can't do it. Every once in a while, I'll treat myself to a nice piece of swordfish, or striper.

The point is, we have to find ways to make good food, while not breaking the bank. Which leads me to trusty shrimp. Always farmed, always available, always affordable. So versatile. I wait until my local supermarket has the 21-25 count shrimp on sale, then stock up. 

Gardens are bursting forth with summer goodness. I pick cherry tomatoes off my plants daily. Corn is coming in locally. Zucchini. I love zuke. And I have to keep up with the basil plants by making pesto every couple of weeks. It's the best time of the year (and I'll fight anyone who says otherwise. Bring it.)

Pasta. Ubiquitous pasta. Always a pantry full of pasta; all shapes and sizes. But always imported and die cut. So worth it. 

Ok, let's get at it now. We have orecchiette, shrimp, zucchini, scallions, tomatoes, garlic, corn, olive oil, pesto and freshly grated Parmesan. Cook the pasta al dente, and keep some of the pasta water. Heat the oil in a pan over medium heat, add the sliced white part of the scallions, corn kernels, the cut zuke and garlic. Cook, shaking the pan a bit, until it just starts to brown. Add the tomatoes and shrimp. Cook until the shrimp starts to brown, then add some pasta water and pesto. Add the cooked pasta. Season to taste with salt and pepper. Stir in the green part of the scallions, plate, and garnish with plenty of yummy cheese. 

This was seriously delicious. I hope I remember to cook it again. 

We are heading on vacation next week, but I promise when I get back I'll start blogging again. I always forget how much I enjoy talking about food and sharing with you. 

Be well. Eat well. 
 

Consider the Oyster (with thanks to MFK Fisher)

 On my most recent visit to see my family in Rock Hall, MD, I was presented with a culinary challenge. Linda had purchased a pint of freshly shucked oysters, but no shells. I had originally planned to make some Oysters Rockefeller, but now had to come up with something that would feed four people, and not be based in milk or cream, like a traditional oyster stew. 

Here are the ingredients I came up with

Oysters, potatoes, shallot, fennel, spinach, panko, butter and a little freshly grated Parmesan. What could be bad? Instead of Rockefeller, let's make it a gratin. (that's a kind of fancy way of me saying I'm making the Eastern Shore version of a shepherd's pie)

This is really easy, and that's why I'm sharing it. It's also pretty damn good.

Ok, team, first thing is to make some mashed taters. I used two large Idaho spuds, which made a nice amount for the base of the dish. Sorry, the pic is sideways but you get the point.

While they were burbling along, I prepped the vegetables. I minced the shallot, and small diced the fennel. I sweated that (which means letting it cook over a low temperature so it won't burn) in some of that yummy European style butter, and added some granulated garlic. When they were soft, I wilted the spinach into it, and seasoned with salt and pepper. (note: if I had had some Pernod, I would have added a splash, but I didn't. That's in classic Rockefeller.)

                        

After the taters were mashed, with plenty of butter and (in our case, oat) milk it was time to assemble the gratin. I buttered a casserole dish, then spread the mash in an even layer. Next, I added the oysters, and put a bit of hot sauce on top of each one. Then, I put the spinach mixture on top.

Oh yeah, I also made some buttery, cheesy panko crumbs. There's never really enough butter, is there?

The crumbs went on top, then the dish went into a 350 oven for 20 minutes. I did mine in a small convection oven, so the crumbs browned up nicely, but if yours doesn't, you can broil it for a second. 

Here's what it looked like on the plate. Good eating on the Eastern Shore!

I hope you enjoyed the step by step instructions, and if you're an oyster lover, this is a great way to prepare them, assuming you can keep from just slurping them down raw!

Stay warm, my friends, and watch out for Covid. I'll post more of my lockdown cuisine so y'all have something to make whilst hiding from Omicron. 

Namaste