I call dishes like these “Stone Soup” after the classic children’s tale where the whole town claims to have no food to prepare a proper meal.
In the book, a visiting stranger offers a recipe for stone soup that encourages each villager to contribute a little something. A carrot here, an onion there, some rice, some beans and, suddenly, the whole community is enjoying a bowl of goodness.
I have written about these types of dishes before — dinners that come together from seemingly bare cupboards that deliver tasty, simple, nourishing meals. I am calling these recipes the summer edition because they do not involve a long spell in the oven — both are quick, stove-top preparations, on the lighter side, although they can certainly be offered year-round.
Savory French Toast | Dairy
Serves 1
We are all familiar with traditional French toast — past-its-prime bread dipped in a batter of egg and milk, usually seasoned with vanilla, cinnamon and nutmeg, and fried in butter to a crisp exterior and a custardy middle.
Challah is a traditional choice, but any bread that is either neutral or sweet is used in such a preparation — no one is using rye or olive bread — so the recipe below allows for that. I had a bare cupboard at home and was heading for a deadline — this allowed no time for a trip to the market, but lunch approached. I had some leftover baguette from last night’s dinner, some eggs, a bit of milk and some Parmesan cheese.
The result is below and was quite tasty. This could be used as a bed for an arugula salad, sliced tomatoes or any type of savory salsa or sauce, and the flavor palate can change per preference. Curry powder for Indian flavors, cumin and cayenne for Mexican, za’atar for Israeli: You get the picture.
4 slices baguette or 2 slices
larger-sized bread
1 egg
⅓ cup milk
½ teaspoon mustard
Sprinkle of salt and pepper
1 tablespoon ground Parmesan cheese
Butter/oil for pan
Snipped chives or fresh herbs to garnish, if desired
In a shallow bowl, mix the egg, milk, mustard, salt, pepper and cheese. Soak the bread in the mixture, turning it over once or twice to ensure that all batter is absorbed.
In a skillet, heat the butter or oil over medium. Place the bread into the pan and cook it until golden on one side, approximately 3 minutes. (Be careful that it doesn’t stick — the Parmesan can be sticky — add butter or oil if needed). Turn over the toasts and cook the second side until golden brown.
Serve immediately, topped with snipped chives or fresh herbs.
Spicy Thai Noodles | Pareve
Serves 4
This dish is simple, tasty and can be served as is or topped with chicken, fish, tofu, vegetables or a combination. It is a synergistic recipe, meaning the end is far greater than the sum of its parts.
If you have ramen or any other type of Asian noodle (soba, rice, mung bean, jop chae) feel free to use it, but good old spaghetti will also work.
In keeping with the pantry dinner theme, the recipe here offers the simplest version, but if you have fresh ginger to grate into the sauce, do so. Ditto topping it with a handful of chopped fresh cilantro, sesame seeds, chopped peanuts or a spritz of fresh lime juice. It can be served warm or cold.
1 pound long noodles (ramen or spaghetti)
½ cup creamy peanut butter
¼ cup warm water
3 tablespoons soy sauce
1 tablespoon honey
1-2 tablespoons Sriracha, to taste
1 tablespoon rice vinegar
(white vinegar works, too)
2 cloves garlic, minced
Optional additions: any combination of shredded veggies such as cucumbers, bell peppers, cabbage, scallions, etc.
Cook the noodles according to the package directions. While the noodles cook, make the sauce. Combine all of the remaining ingredients in a large bowl and mix until smooth. If using veggies, toss them into the mixture. Top as desired and serve hot, at room temp or chilled.