Monday, February 12, 2007

Help Matt Eat

I'm finding as I travel that the guesthouses and hostels where I spend my nights are all equipped with kitchens. The best way to save a buck on the road is to cook for myself. But I'm realizing I'm not very creative when it comes to making a meal with limited ingredients. So if you are reading this, help me out. Imagine you are staying somewhere for two nights and have to cook for yourself. There is most likely butter or oil available, but for the most part you can only buy what you will eat for the next two days. Sure, I can always fall back on a bag of pasta and a jar of sauce, or a can of souce and a hunk of bread, but that's boring. What can I cook that's healthy, interesting and delicious with limited ingredients and cookware?



Blogger Elisa Lurkis said...

Well, without knowing how much effort is "minimal" effort, I will offer the following advice: Use whatever grain is local (rice, most of the time, or couscous if you can get it). Add some sort of steamed leafy green, like spinach or chard or broccoli greens. Add garlic, some sort of nuts (peanuts, pinenuts) and some kind of sweet, like raisins and mix together. If you eat meat, you can add some cooked chicken. Adding a dash of wine in the cooking always helps. Voila and bon apetit!

1:24 PM  
Anonymous kris said...

A copy of The Times (London, New York, Chicago, or LA, your choice)
4 large handfuls fresh mixed herbs (dill, basil, rosemary, flat leaf parsley, and fennel tops)
1 (3 1/2 to 4 pound/ 1.5 kilogram) whole salmon, scaled and gutted
Sea salt and freshly ground black pepper
Olive oil
2 lemons, thinly sliced
6 spring onions, thinly sliced
2 tablespoons fennel seeds, cracked

Open out the paper to the middle page, and scatter half the herbs over it.

Place the salmon in the middle of the paper and season inside and out and rub with olive oil.

Scatter over the lemon slices, spring onions, fennel seeds and remaining herbs, tucking some inside the fish.

Drizzle with a little extra olive oil.

Wrap the paper around the salmon, securing it well with lots of string.

Dampen the paper well under the tap. Place parcel directly on the top shelf of a preheated 425 degrees F (220 degrees C) oven, for 35 minutes, or preferably, cook on the barbecue or on a rack over a camp fire for about 25 minutes on each side.

4:59 AM  

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