I’ve heard some people claim that cooking is difficult. I don’t know what they’re talking about, because in my house cooking is a breeze. All you have to do is throw a bunch of stuff in a pan, give it a name, and serve it with a smile. The throw-stuff-in-a-pan part I learned from watching The Food Channel. They try to make it look more complicated than it is, trust me. The give-it-a-name part I learned from my mother who would do things like throw a bunch of blue cheese dressing in the wilted leftover salad she originally served two days ago and call it Blue Cheese Chop.
The other day I invented a brand new dish that I’m loving called Broccoli Nonsense. Since I know you’re dying to know my cooking secrets, I’ve decided to share the recipe with you.
First find some forgotten broccoli in the vegetable drawer that has seen better days. Wash it, and cut it up. Now use a dull knife to attempt to cut up two plum tomatoes and end up squashing them on the cutting board instead. Put a skillet on the stove and turn the burner on high. Cut up an onion in large uneven chunks. Put some butter in your hot pan and panic as the butter immediately starts to burn. Take the pan off the burner, turn down the heat to medium, and put your onion chunks in the pan. Let the onion chunks cook as you stare at the spice rack wondering what kind of spices you should use. I went with black pepper, dried basil, and dried parsley, but you should use whatever suits your fancy. I’d suggest staying away from cinnamon though. Trust me, cinnamon and broccoli are a bad combination.
Realize your onions are burning and find a spoon to use to stir them up a bit. Once your onions are soft add broccoli to the pan. While your broccoli cooks mince two cloves of garlic. Add garlic and tomatoes to the pan along with spices. How much spice should you add? That’s a good question. I just guestimate. Isn’t cooking about creativity? Well use yours for goodness sakes. Do I really have to tell you everything? Let’s just say I added more parsley than basil or pepper, and less pepper than basil. Got that?
Let it cook until the broccoli starts to soften and then taste it. Scowl and look around the room confused because it needs something and that definitely isn’t your fault. Realize that if you want it to be right you’ll have to fix it because after all aren’t you the one who has to fix everything in this house?
Open the refrigerator and retrieve the anchovy paste. Anchovy paste saves everything, doesn’t it? Attempt to squeeze a bit of anchovy paste into the pan with your broccoli. Notice that nothing comes out. Try to squeeze again only a bit harder. Notice that still nothing comes out. Squeeze again with all your might and watch in horror as the anchovy paste to flies out of the tube and splatters across the wall above the stove. Sigh and leave it there. There’s no time to clean that up while your preparing a culinary masterpiece. Your husband can clean it up when he does the dishes. Put what little anchovy paste is left in the tube in the pan and stir it well, but not too well. Part of the beauty of the dish is that someone will eventually take a bite and end up with a giant lump of anchovy paste.
Once the dish is finished cooking add a little salt and serve it up with a smile.