For lunch today, I had last night's leftovers. I loved them so much last night that I was immediately excited about eating them today, and I loved them so much today that I'm excited to make them again. It's much rarer for food to hit me like this these days, for an abundance of reasons, I suppose. I was thinking it might be wise to keep track of these meals somewhere. A spreadsheet? A note on my phone? A blog?
I was seriously considering the blog idea, wondering where I could start one up again, when I remembered I still have one. It's been a while, but hello again!
Two items make the list today. The first is the frozen dough balls of chocolate chip cookies I found at Whole Foods. Having just moved to Minneapolis from rural Montana, I haven't been near a Whole Foods in ages, and it's been fun to see what's there these days and worth it. These cookies are worth it. It's rare that I find a chocolate chip cookie that makes me as happy as the ones I make at home, but this was equally satisfying, and exciting to have someone else start the process for me! I'll add some pictures after I have them again, which will likely be soon.
The second item is a quick little dinner I made last night. I had some broccolini in the fridge I wanted to use while it was still fresh, and it came together after I started thinking about the textures and flavors I wanted with it. It isn't a complicated dish, but the combination really spark joy™️ for me. This recipe can also easily be doubled or more for a larger group. So here it is, my broccolini and potatoes:
Broccolini and Potatoes
Ingredients:
1 bunch broccolini (green beans would also be good here)
3 medium-small russet potatoes, or similar amount of other potatoes
1 T olive oil
2 t. anchovy paste
1 garlic clove
2 soft to hard boiled eggs, your preference (I prefer 7 minutes)
Kosher salt
1 lemon, or 1/2 a large lemon
chili crisp of your choice (mine was from a neighborhood bake sale)
Instructions:
Fill a medium saucepan with water and set over high heat to boil. Scrub potatoes clean and chop into about 1" or so cubes. Add a large pinch of salt and the potatoes to the water. Once it's boiling, continue to boil for about 10 minutes until fork tender.
Strain the potatoes, set them on a baking sheet, spray with cooking spray or lightly drizzle with olive oil. Set them under the broiler (or air fry, or broil in the toaster oven) for 5-10 minutes, until they have just a small bit of texture to them.
While the potatoes are in process, set a large sauté pan over medium high heat and warm up. Chop. the broccolini in thirds. Drizzle the 1T of olive oil in the pan and add the broccolini. Add the anchovy paste directly on the pan, thinning out with some of the olive and/or a touch of water. Add a couple pinches of salt, then add about a quarter cup of water to the pan and bring to a fast simmer. Grate the garlic clove over the broccolini and cover with a lid.
Once the liquid has mostly evaporated, remove the lid and stir. Continue to cook, adding more water if needed, until the broccolini is fork tender, then sauté in the olive oil for about a minute.
Add the potatoes to the pan and stir together. Cook for another half minute or minute.
When ready to serve, squeeze lemon over the whole dish. Cut both eggs into fourths and set on top of the dish, then drizzle with chili crisp and sprinkle with more kosher salt. Enjoy!
Note:
The lemon juice is best fresh, so if you're having half of this as leftovers (like me, who made this just for myself), save the last step for just before dining.
Okay, I convinced myself to make it for dinner again tonight.
