Hypnotic Cooking

Dear Hannah,

I've been in such a funk lately. TCAP, the Tennessee state achievement test is finally over! Both my students and I are maxed out. I've been coming home from school and plopping on the couch, falling asleep, and then crawling into bed. But, one thing that has helped me through this week are two recipes.

Going to the kitchen is my best therapy. When I start pulling ingredients out of the pantry, my mind races with endless possibilities. I immerse all my senses in the act of cooking. My brain aligns to one purpose and concentrates on this singular task. All the white noise of life is drowned out by sizzling butter on a hot skillet, the aroma of cracked cumin rubbed between my palms, a cold, perfectly proportioned, perfectly speckled, farm egg waiting to be released from its shell, orange fingers from grating fresh carrots, the scattering of mustard seeds, the burning tears of an onion... I'm hypnotized. Even just imagining it now, my heart rate slows, my breaths deepen, my mind is still. I hope you enjoy these concoctions, too.



Bavarian Bayou Potato Salad
Ingredients:
12 small new potatoes (I used a bag of mixed types: purple, yellow, and red)
1 package andouille sausage
1/2 package frozen peas
1 large handful of torn parsley
salt

dressing:
1 tsp paprika
1/4 tsp salt
1 heaping Tbs stone ground mustard
1 heaping Tbs white wine mustard
1/4 c cider vinegar
1/2 c or more extra virgin olive oil

directions:
1. Clean and halve potatoes
2. Boil potatoes in salted water until fork tender
3. Slice and saute sausage until brown
4. Steam peas until warmed through
5. Wash and rip parsley
6. Assemble dressing: add all ingredients together except the oil. Slowly whisk in oil to emulsify.
7. Drain and dress potatoes
8. Mix in sausage and peas
9. Let cool to warm or room temperature
10. Add parsley and mix right before serving

Keeps well and the flavors just keep getting better.


Trader Joes Artichoke Chicken Pasta
Ingredients:
1 lb pasta (penne, fusilli, or farfalle would all work well)
1 bottle TJ's artichoke antipasto
1 container cherry or grape tomatoes
1 c or more grated parmigiano reggiano
1 lb chicken tenders
olive oil
salt and pepper

directions:
1. saute chicken tenders in olive oil and season with salt and pepper to taste until cooked through and slightly browned
2. add pasta to salted boiling water and cook for 9-11 minutes (depending on shape)
3. Slice tomatoes and set aside
4. drain pasta, return to pot, and add a few tablespoons olive oil to coat
5. Add tomatoes and stir
6. slice chicken into bite-sized pieces
7. Add chicken, artichoke antipasto, and parmigiano reggiano to the pot
8. Stir until all is coated with the sauce
9. Serve garnished with more parmigiano reggiano

If you prefer your tomatoes cooked a bit more, add them to the pan with the chicken when chicken is almost done - this will release more juice.

Buon Appetito!
Ellen