Before, my commute looked like this: exit front door, cross park on diagonal, walk two more blocks, cut through building courtyard, enter office, sit at desk. It was a 20-minute stroll, and one of the best parts of my morning.
Now, my commute involves a streetcar and subway train, and while it’s not all that bad – at least a week in – thirty minutes on public transit demands some light reading. (I say light reading, because I always scratch my head at someone poring over Ulysses or Derrida’s collected works on the subway. I hardly understand these things sitting still, let alone with a stranger’s armpit jostling my nose.)
This is how I found myself trolling the magazine section at Shoppers Drug Mart on Tuesday at 7:30 a.m., in search of something to match my new ride. Real Simple’s August 2010 issue ended up wedged against my fried-egg-and-arugula sandwich.
I’ll be honest, I’m at once fascinated and repulsed by the kind of effortless charmed world Real Simple presents as truth. Real Simple is like that friend whose perfectly edited life you’d love to hate, but can’t – because she really is just that fabulous. And don’t we all crop the messy bits from our photographs? Still, reading this magazine always leads to a loaded internal dialogue about how we frame our lives for one-another. Perhaps not what I was seeking for light subway reading.
To the task at hand – my praise to the editor who decided “Spectacular Three-Ingredient Recipes” should be this month’s lead cover story. As those who eat with me will attest, that I share recipes here at all is odd, because I never cook from recipes. I love to read cookbooks, and cobble together dishes from flavours I think make sense in my head. I’m fastidious about documenting combinations I’ve enjoyed at restaurants the moment I get home. But in matters of food, if not life, I’m pretty much an ambler – through markets and grocery stores – picking up what makes sense in that moment.
I loved these three ingredient recipes for many reasons. For me, it was a little idea map – how smart to create an icebox cake of pureed ricotta and melted chocolate, or douse balls of honeydew and torn basil with cava for a simple dessert. The feature would work just as well for someone who follows recipes to the letter. And because each is only three ingredients, there’s no fear of stray components left to die in the fridge.
A recipe for plum tart from this story has consumed me with thoughts of puff pastry for days. While puff pastry is relatively easy to make, here’s a secret: buying it pre-made is okay. It’s more than okay – it’s the right thing to do. The thing is, good store-bought pastry contains the same stuff - flour, butter, salt, water – as the homemade kind, but lends elegance in a snap! (And all without flour in your hair, a bonus ’round these parts.) I’ve resolved to keep a sleeve in the freezer at all times – who knows when inspiration (or dinner guests) will strike.
In the spirit of keeping this recipe-free, here’s what to do. Buy a sleeve of puff pastry and two or three ingredients that sing together. Try to avoid anything with a high water content (it’ll make the dough soggy), and you’ll want at least one ingredient to be assertive, as puff pastry is a neutral backbone.
- quince paste + prosciutto
- ricotta + olive oil + radicchio
- blueberry + orange zest
- mascarpone + prune + hazelnut
- sliced pear + dark chocolate
- sweet pea + pancetta
- roasted pepper + goat cheese
- asparagus + fried egg
- grapes + marzipan
- cherry tomato + anchovy + black olive
- caramelized onion + bacon
…the options are many – other suggestions?
Thaw the pastry and unfold onto buttered or parchment-lined baking sheet. Score the edges to make a one-inch border. Arrange toppings inside the border and bake at 375 degrees Fahrenheit for about 30 minutes, until things look puffy and golden and right. Tarts are good hot or cold, today or the next, with company or alone over the sink, warm or straight from the fridge.