Sometimes You Want Other People to Do the Cooking (Even though I Contributed a Side Dish)

Raise your hand if someone else cooking for you sounds like a good idea. I’m glad you agree.

The gentlemen in our apartment went on a massive Costco run, leaving me to fend for myself for a few hours. Uncertain about the evening’s plans, I picked up a few standards at the market and chose to bide my time until it was time to unload. This translates to eating rice cakes and falling asleep while watching “How I Met Your Mother” reruns. Upon their return, I was told Awesome Roommate would be preparing salmon with a cucumber salad side for dinner.

Awesome Roommate’s salmon was fantastic. He marinated the fish for about 2 hours in sesame oil, maple syrup, soy sauce, garlic, and red pepper flakes, squeezing lemon juice on top after it came off the grill. It’s simple, and maybe it has to do with him knowing the contents of our fridge and pantry (and being able to reach all of them, being almost a foot taller than me) – but he’s got the most fantastic culinary knee-jerk inclinations with flavor and technique.

There’s a food version of trivial pursuit, and he’s the only one who’s ever beat me.

I contributed a simple salad (NOT part of the 50 Shades of Salad entries) that intrigued me to use caraway seeds for the first time. If you’re wondering what caraway seeds taste like, think of a bitter version of cumin, with an aroma like dill.

Caraway is from the carrot family – no, I didn’t know this before I liberally sprinkled the seeds all over my roasting vegetables – but the irony of using something from the carrot family to season carrots is not lost on me.

I’m probably the only one who actually thinks the above joke is funny. No matter.

Roasted Carrot and Mushroom Salad

Turn an oven to 450.

Put 1 and 1/2 pounds of sliced carrots (I just bought the bag. Like I mentioned above – I wasn’t in the mood for putting forth much effort.) and 10 ounces of halved mushrooms on a baking sheet.

Drizzle with 1/4 cup Extra Virgin Olive Oil, toss on two cloves of mashed garlic and three sprigs of fresh thyme, then sprinkle to taste with caraway seeds, kosher salt, and paprika.

Roast for 30 minutes until tender, then squeeze one lemon’s worth of juice over the top.

It looks like something to be eaten in autumn, but I promise it’s very light.

Other people doing the bulk of the cooking can lead to fantastic discoveries. Or something charred and inedible. (The Awesome Roommate makes killer salmon, by the way. Definitely try the simple marinade above.) Moral of the story: cook with friends. Regardless of what happens, I’ve never encountered that couldn’t be solved with good company and good wine.

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