Presenting The Faux Gourmet!

The Faux Gourmet has been on hiatus for a while. I began this blog as a creative outlet during law school. After law school, I started other blogs on other topics and no longer needed this as a creative outlet, not to mention my diminishing free time.

But I kept cooking, kept taking food pictures and garden pictures, kept wanting to share the little tidbits of what I'd made. I occasionally did this on my personal blog (to which, I'm sure, people yawned and wondered when I'd post another cat picture). But I started to miss this space. Of all the blogs I have, this format, culled over several dedicated years and incorporating that adorable illustration by Sam Wedelich (see info the left) is by far my favorite.

So I'm back!

Expect short and sweet posts. Less food porn, more recipes and tips. If you want food porn you can look at any of the 5000 million existing food blogs. I don't have good lighting in my apartment and don't have time to style plates. I just want to make something yummy and eat it. If that sounds ok with you, stick around.

Looking forward to being back in touch!


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    Thursday, May 17, 2012

    What to Do with Herbs vol 1

    Single Serving Pasta with Mussels

    Taste & See:  If you're anything like me you are (a) often cooking for 1 (b) often looking for half-decent meals you can make with what you already have on hand and (c) stoked about your herb garden but often unsure what to do with your beautiful greenery.

    But even if all of the above don't apply, you probably appreciate easy recipes that taste like you cooked without requiring much planning. Potted herbs are great for that - they give a nice fresh zing to whatever you pull out of the pantry, and you can just snip whatever you need as you go, without worrying about using up a whole bunch of herbs. Moral of the story: grow herbs.

    Here's a simple dish in that vein. You can make this in about 15 minutes for one or more people. 

    What you need: 
    Herbs of various kinds
    Dried pasta
    Steamed mussels: garlic, ginger, dried pepper, white wine

    Note: Mussels are ridiculously cheap and easy to cook. At my bougie Brooklyn farmers' market, they're $3/lb, and a half pound feeds me for at least 2 meals. Everything else falls in the "keep on hand" category.

    To cook mussels: Add a splash of white wine + about a tablespoon of roughly chopped garlic, 1 dried pepper broken in half, 2 chopped cloves of garlic and a half pound of mussels to a big pot. (Any of these ingredients can be omitted if you don't have it.) Cover and turn on medium heat for about 10 minutes, or until mussels open. Keeps a few days.

    To make pasta:  Make pasta according to directions on the box. I like this with angel hair. While pasta cooks, take about 20 mussels per person out of the shells and, if cold, briefly reheat (~20 seconds in microwave). For each serving, chop about 3 tablespoons worth of assorted herbs -- I like oregano, thyme, and parsley -- and a clove or two of garlic. Mix herbs and mussels into pasta and sprinkle with salt.

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