{"id":22855,"date":"2019-06-04T00:03:45","date_gmt":"2019-06-04T00:03:45","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=22855"},"modified":"2019-06-04T00:03:45","modified_gmt":"2019-06-04T00:03:45","slug":"a-bachelor-midnight-10-minute-dinner-after-heavy-theater","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=22855","title":{"rendered":"a bachelor\/midnight\/10-minute dinner, post-theater"},"content":{"rendered":"

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This is sort of an\u00a0American<\/em> bachelor’s<\/a>\u00a0dinner, or midnight<\/a> pasta, and with a dash of Iberia instead of Italia. Without the need to wait for water to boil, it’s even faster than the classic Italian modes.<\/p>\n

Another thing in its favor is that it’s open-ended; it welcomes improvisation, probably even more the pasta equivalents (if there’s time and some supples to let the imagination run).<\/p>\n

The basic formula, from a\u00a0list of 101 meals that could be prepared in 10 minutes or less,\u00a0later edited up to 111<\/a>, created by\u00a0Mark Bittman<\/a>\u00a0many years ago:<\/p>\n

40<\/strong>\u00a0Put a large can of chickpeas and their liquid in a medium saucepan. Add some sherry, along with olive oil, plenty of minced garlic, smoked piment\u00f3n and\u00a0chopped Spanish chorizo. Heat through.\u00a0\u00a0<\/em><\/p>\n

I’ve put this simple dish on the table many times, and I\u00a0blogged about it once<\/a>, 4 years ago, when I said, “We\u2019ve enjoyed it with leftover wilted kale, collards, or other greens, but I can imagine any number of other cooked vegetables working as enhancements, giving them a chance to leave the refrigerator and shine a second time.”<\/p>\n

Last Saturday, returning home from a preview of a new production of Christopher Shinn’s ‘Dying CIty’ at 2nd Stage Theater<\/a>\u00a0[<\/span>“<\/span>this quiet, transfixing tale of grief and violence” – Ben Brantley writing in 2017<\/a>], not wanting to do anything the least bit complicated that night, after a long absence I returned once again to Bittman’s simple chickpea\/chorizo formula.\u00a0 This time, while I used 3 cloves of hard garlic, in spite of the fact that they’re not now locally in season, I did add some chopped spring garlic stems at the end,<\/span>\u00a0and a miscellany of herbs I had on hand that, conveniently, had already been chopped.<\/span><\/p>\n