Milk Street Tuesday Night’s By Christopher Kimble

My cooking style has veered a little Depression Era since COVID hit. That has meant using up every last vegetable from the bin, digging out long-forgotten beans and grains, and cleaning out the freezer and cupboards. I bought a slew of new cookbooks this past Christmas. It was such a GOOD cookbook year. I decided I would use this stay-at-home period to dig into them thoroughly. Ingredients are limited right now. I haven’t felt like spending a ton of time in the kitchen. Easy feels good right now. Uncomplicated feels good. I want flexible recipes that allow me to swap one ingredient for another without a lot of stress. And so I settled on really tucking into the “Milk Street Tuesday Nights” Cookbook by Christopher Kimble.

In the Introduction, he states that American cooking is heavily influenced by the time-consuming traditions of Northern European countries. In these countries, the flavor is built over time. The recipes in this book are more Asian, Southeast Asian, and Japanese in style. Bright ingredients produce flavors quickly. Such staples would include herbs, harissa, ginger, fermented sauces, chili pastes, kinds of vinegar, and pomegranate molasses. Luckily for me, I have many of those on hand.
I love this cookbook. Recipes are organized by length. It’s an excellent cookbook for the Coronavirus Quarantine. It’s a pantry and substitution friendly. Zingy and flavorful food feels nurturing right now. Although I’ve always loved cooking, during this crisis, my mind has been elsewhere. I want straightforward, fast, actionable. The world outside already feels stressful. Here are a few of the things I’ve made so far.

Spaghetti al Limone * I added spicy Kale for contrast*
Steamed Japanese Style Rice with Mushrooms and Tofu *I substituted wild rice*
Poached Cod in Tomato-Garlic Broth
Spicy Garlic Soba

2 Responses

  1. Great review! I am the exact same way now since the emergence of Covid 19. I’ve also ordered several cooking and baking books. I’m baking several different breads and rolls. There’s hardly any loaves of bread left on the shelves. With the exception of a couple of loaves of bread that look like they were either beat up or sat on. Lol!😂 I’m enjoying baking and cooking new meals, even gourmet. I totally agree, give me simple recipes that require simple and easy to grab ingredients. By the way the dishes look delicious!

    1. Awe thanks, I’m just picking up blogging again after a big hiatus. Man do I have some learning to do.

      I wish I liked to bake. So many people find it relaxing. I find it maddening. I don’t like being that precise in my measurements. I think cooking and more creative and baking is more of a science. Thanks for reaching out.

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