First, let me admit that I am most definitely no goody-two-shoes, uber-organized, Martha Stewart-wannabe.
I once overheard a woman say that she tries to retrieve her laundry from the dryer before the clothes go cold. I try to retrieve my laundry from the dryer before the clothes go out of style.
There is, however, one exception.
Growing up, my father was in the Coast Guard. Their motto is Semper Paratus – Always Ready. My mother’s personal motto is Clean as you go along. The result of being raised with these two philosophies is that when cooking, I am a cleaning, prepping machine.
There are few things I love more than getting into the kitchen and knocking out every step of a meal up to the final cooking.
Which is exactly what I was doing the other day when I was putting together a pot of goulash.
I grew up eating goulash. It consists of hamburger, pasta, tomatoes, and loads of garlic. It’s also known as American chop suey or beefy mac.
This time I did all the prep, and after adding the pasta, covered it, and took it off the heat. An hour later I discovered that the residual heat had almost cooked the pasta. But they were still opaque, and tasted a little doughy. So later, when we were ready to eat, I cooked it briefly, stirring frequently, until the cavatappi was translucent and tasted cooked.
If you want to cook it right away, instead of taking it off the heat cook it on medium covered for 10 minutes, and uncovered for 10 more, or until the noodles are cooked and the sauce is thickened and clinging to the pasta.
1 lb. 80/20 hamburger
12 ounces mushrooms
2 heads garlic
½ teaspoon bacon fat or vegetable oil
2-14 ounce can tomatoes
1 ½ cups beef stock
2 tablespoons tomato paste
½ cup sherry
1 tablespoon Worcestershire sauce
2 bay leaves
1 ½ teaspoons dry thyme + ½ teaspoon
1 teaspoon dry oregano
1 tablespoon fresh rosemary finely chopped + 2 sprigs
2 teaspoons kosher salt + pinch
1 teaspoon freshly cracked black pepper + pinch
1 pound cavatappi pasta
Preheat oven to 350. Cut heads of garlic in half horizontally. Lay in piece of foil about 9 inches square. Place ½ teaspoon thyme, rosemary sprigs, pinch of salt, pepper, and oil. Wrap, and bake for 45 minutes. Remove from oven and let cool. Extract garlic cloves from skins and set aside.
Put hamburger into large heavy pot with a cover. When it’s just about cooked through, add onions, mushrooms, salt, pepper, and remaining herbs. Cook until the veg have released and cooked out all their liquid.
Add garlic and stir. Cook for 2-3 minutes. Add tomato paste and mix in. Cook until the paste has darkened, and started to stick to the bottom of the pot. Add sherry, stir to pull up all the stuff on the bottom of the pot. Cook until the sherry’s cook in.
Pour in tomatoes and juice. Add beef stock. Stir in pasta.
Cover, take off the heat and let sit covered for 60 minutes.
10 minutes before service, put it on a medium burner, gently stirring frequently, so that all the pasta cooks to opaque.
Serve with a dollop of sour cream of Mexican crema. Serves 8.
So, practicing the virtues taught to me by my parents, I was rewarded with a dinner that virtually cooked itself.
It’s like we dined on instant karma.
Thanks for your time.