I finally found it—a use for that lonely can of baby corn that’s been in the pantry for 6 months. What’s great about this recipe is that you can modify it for your preferences. Using beef as the anchor, this recipe allows you to use whatever kinds of vegetables you like (and how much of them you like) and adapt the spice factor to your taste. OK, OK – before you call me out for using bottled sauce on this one, let me remind you that “simple” is central to the Hungry Editor philosophy. After consulting tons of Asian stir fry sauce recipes, I concluded that a sauce requiring roughly 52 ingredients—many of which I knew I’d never use again—was the exact opposite of simple. So take my advice and use this time-saving tip to get a quick, flavorful stir-fry dish on the table in under 30 minutes.
Spicy-Sweet Beef Stir-Fry With Veggies
I’ve never cooked with Mascarpone cheese before, thinking that it was only used for Italian desserts, like a nice Tiramisu. But when I came across a few recipes using it in savory sauces, I had to give it a try. I’m happy to report that it was a success! Compared to cream cheese or heavy cream, Mascarpone is less dense and less sweet, and it emulsifies much easier than butter. With the spice of the sausage and the creaminess of the white beans, the pan gravy perfectly ties this dish together. Throw in a little pasta to soak up all that deliciousness, and you’re all set, in less than a half-hour.
Campanelle With White Beans, Spicy Sausage, and Mascarpone Pan Gravy
As I get more comfortable with basic cooking techniques with my go-to ingredients, I sometimes get the burst of courage and inspiration to try something more difficult. This time, inspiration took the form of salmon with beurre blanc (which is French for “omg-I-died-and-went-to-heaven-velvety-awesome white butter sauce”). To even out the challenges of cooking a protein and sauce I’ve never made before, I kept the other parts of this dish simple—virtually foolproof steam-in-the-bag fingerling potatoes and simply dressed green beans. And, to help ensure my salmon would be evenly cooked, I bought same-sized pre-portioned filets from the fish counter and used the foil-packet technique, which I read is good for beginners. The result? A spotless plate, newfound confidence in cooking salmon, and recurring dreams of drinking beurre blanc by the gallon.
Salmon with Beurre Blanc, Haricot Vert, and Ricotta-Mashed Fingerling Potatoes