The Minimalist Cooks Dinner (33 page)

1. Place the greens in a bowl and drizzle them with oil, vinegar, and a pinch of salt. Toss and taste. Correct the seasoning, add pepper if desired, and serve immediately.
   

TIME:
10 minutes

MAKES:
4 servings

This is a great salad with arugula, watercress, or mixed greens—you can even include some raw chopped kale, red cabbage, or shredded broccoli. Their strong flavors are perfect with the mild sweetness of the dressing.

• About 6 cups greens, trimmed, washed, and dried
  

• 3 tablespoons rice or wine vinegar
  

• 3 tablespoons soy sauce
  

• ½ teaspoon sugar
  

• ¼ teaspoon cayenne
  

• 1 teaspoon toasted sesame oil
  

• Salt, optional
  

1. Place the greens in a bowl. Mix together the vinegar, soy sauce, sugar, cayenne, and oil and dress the greens with this mixture.
   

2. Toss, then taste and add salt and more of any other seasoning if necessary. Serve.
   

TIME:
10 minutes

MAKES:
4 servings

So few ingredients, and so much flavor—as long as the ingredients are of high quality! Omit the basil if you can’t find any but where there are good tomatoes there is probably good basil. Add slices of mozzarella to make this more substantial.

• 4 perfectly ripe medium tomatoes
  

• Salt and freshly ground black pepper
  

• A handful of washed, dried, and roughly chopped basil
  

• Extra virgin olive oil
  

1. Core the tomatoes (cut a cone-shaped wedge out of the stem end), and cut them into slices about ¼ inch thick.
   

2. Lay the tomatoes on a platter or four individual plates. Sprinkle with salt, pepper, and basil. Drizzle with oil and serve.
   

TIME:
At least 1 hour, largely unattended

MAKES:
2 cups

You can make this hot or not, as you like; it’s a good use for less-than-per-fect tomatoes and a fine side dish for anything grilled.

• 4 medium tomatoes
  

• ½ cup chopped scallions
  

• 1 garlic clove, minced
  

• 2 tablespoons fresh lime juice Salt and freshly ground black pepper
  

• Minced chiles or crushed red pepper flakes, optional
  

• ½ cup washed, dried, and chopped cilantro leaves
  

1. Core the tomatoes (cut a cone-shaped wedge out of the stem end), and chop them. Toss them with the scallions, garlic, lime juice, salt, pepper, and chiles if you like. Set aside until you’re ready to eat, or for about an hour.
   

2. Toss in the cilantro and serve.
   

TIME:
30 to 40 minutes

MAKES:
4 to 6 servings

You can use any short- or medium-grained rice you like for this dish, which is most easily made with left-over rice. Substitute shelled
edamame
(fresh or frozen soybeans) for the peas if you like.

• Salt
  

• ½ cup fresh or frozen peas
  

• 1 cup Arborio rice ¼ cup minced shallot
  

• ¼ cup fresh lime juice, plus more as needed
  

• 2 tablespoons peanut, grape-seed, corn, or other light oil
  

• 2 tablespoons good soy sauce
  

• ¼ cup minced fresh cilantro leaves
  

• Freshly ground black pepper
  

1. Bring a small pot of water to a boil. Bring a large pot of water to a boil. When the small pot comes to a boil, salt it. Add the peas and cook for about 2 minutes, or until the peas lose their raw flavor. Drain and rinse in cold water to stop the cooking. Drain and set aside.
   

2. When the large pot of water comes to a boil, salt it. Add the rice and cook, stirring, until it is completely tender, about 15 minutes. Drain the rice and rinse it quickly under cold water to stop the cooking, but don’t chill it entirely.
   

3. Stir the shallot into the rice and mix well. Add the lime juice, oil, and soy, and mix well again. Add the cilantro, peas, and pepper, and mix. Taste and add more lime juice, soy, or pepper as needed. Serve immediately or refrigerate, well covered, for up to a day; bring back to room temperature before serving.
   

TIME:
30 to 40 minutes

MAKES:
4 servings

This easy, fast cooking process turns carrots into a luxury vegetable. For even better flavor, add the grated zest of an orange or lemon when about 5 minutes of cooking time remain.

• 1 pound carrots, cut into ½- to 1-inch chunks
  

• Salt
  

• 2 tablespoons (¼ stick) butter
  

• Chopped parsley, chervil, or mint, optional
  

1. Combine the carrots in a saucepan with a pinch of salt. Add water to half cover the carrots. Add the butter, cover the pan, and turn the heat to medium-high.
   

2. Simmer until the carrots are nearly tender, about 20 minutes. Uncover; much of the water will have evaporated. Continue to cook until the carrots are shiny; if they threaten to burn, add 1 to 2 tablespoons water. When the carrots are done, taste and adjust the seasoning if necessary. Garnish with parsley, if you like, and serve.
   

TIME:
20 to 30 minutes

MAKES:
4 servings

I know portobello mushrooms are all the rage, but shiitakes are the closest thing you can find to wild mushrooms without spending a fortune or foraging in the woods. To me, they are invaluable, and prepared in this simple, traditional way, they are spectacular.

• ¼ cup extra virgin olive oil
  

• 1 pound shiitakes, trimmed of their stems (which can be reserved for stock, but are too tough to eat) and sliced
  

• Salt and freshly ground black pepper
  

• 1 teaspoon minced garlic or 2 tablespoons chopped shallots
  

• Chopped fresh parsley, optional
  

1. Pour the oil into a large skillet over medium heat. When it is hot, add the mushrooms, then some salt and pepper. Cook, stirring occasionally, until the mushrooms are tender, 10 to 15 minutes.
   

2. Add the garlic and turn the heat to high. Cook, stirring occasionally, until the mushrooms begin to brown and become crisp at the edge, about 10 minutes. Taste and adjust the seasoning if necessary garnish with the parsley if you like, and serve hot or at room temperature.
   

TIME:
About 20 minutes

MAKES:
4 servings

This is a technique that will work for most vegetables. You can either steam or boil the vegetable and serve it directly from the pot, or rinse it under cold water, then reheat and serve it later.