The Bite (Issue 12): Five-Ingredient Cooking

Finding flavor in fewer ingredients none In 2009, Greg Morago of the [Houston Chronicle](~/AASU4wA~/RgRjoGBkP0RNaHR0cHM6Ly93d3cuY2hyb24uY29tL2xpZmUvZm9vZC9hcnRpY2xlLzUtaW5ncmVkaWVudHMtZnVsbC1mbGF2b3ItMTcyMzIyNi5waHBXA3NwY0IKYbtm271hXQv9NFIbdHJpc3RyYW1iYWxkd2luODVAZ21haWwuY29tWAQAAAAl)interviewed chef and television host Claire Robinson who was in the midst of promoting the fourth season of her hit Food Network program “Five Ingredient Fix.” As the title suggests, Robinson, who is a French Culinary Institute graduate, would craft dishes from five ingredients (not counting pantry staples like salt, pepper and oil) that would work for both weeknight dining and special entertaining. Morago asked Robinson why she had decided on five ingredients. Why not four or six or ten? “Five is an amount of ingredients I can always remember at the store on one hand, yet still the amount of ingredients needed to put together an amazing-tasting recipe,” Robinson replied. “Each recipe is full of flavor, but not the end of taste possibility. Therefore rather than limiting myself, I am choosing the essential ingredients for a wonderful recipe and allowing people to add to it if they choose and be a chef in their own home, or just cook it as I do and enjoy the great flavors I have put together.” The series was a hit; it ran for six seasons and 70 episodes and, in a recent [Reddit poll](~/AASU4wA~/RgRjoGBkP0RlaHR0cHM6Ly93d3cucmVkZGl0LmNvbS9yL2Zvb2RuZXR3b3JrL2NvbW1lbnRzL29pZ3dyeS9pZl95b3VfY291bGRfYnJpbmdfYmFja19hX2Nvb2tpbmdfc2hvd19mcm9tX3RoZS9XA3NwY0IKYbtm271hXQv9NFIbdHJpc3RyYW1iYWxkd2luODVAZ21haWwuY29tWAQAAAAl) on which early ‘00s Food Network fans would like to bring back, “Five Ingredient Fix” was a clear frontrunner, receiving the second highest number of votes. Food media has changed a lot in the ensuing decade — it’s more prevalent and much of it is more tailored to an audience who views cooking as either a [competitive sport](~/AASU4wA~/RgRjoGBkP0R8aHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMTYvMDcvMTcvdGhlX2Nvb2tzX3ZzX2NvbnNfZHJlYW1faG93X3RoZV9mb29kX25ldHdvcmtfZ290X2JhY2tfaW5fdG91Y2hfd2l0aF9pdHNfYXNwaXJhdGlvbmFsX3Jvb3RzL1cDc3BjQgphu2bbvWFdC_00Uht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAACU~) or an intricate hobby. However, it’s clear from that poll that people are still (pardon the pun) hungry for meals that come together simply and quickly, but pack a big bunch of flavor. I was thinking about this the other day when I was short on time and tote bag space on a quick shopping trip. I wanted something celebratory to mark the release of a book to which I’d contributed, but it was a Wednesday evening and I didn’t have a ton of bandwidth. What would Claire Robinson do? She’d pick five ingredients that really shine, individually and especially when paired together. I started with orzo, a [quick-cooking pasta](~/AASU4wA~/RgRjoGBkP0R8aHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjEvMDkvMjEvYmV5b25kLWJvbG9nbmVzZS1hLXByaW1lci10by02LWRlbGVjdGFibGUtbGVzc2VyLWtub3duLXBhc3RhLXNhdWNlcy10aGF0LWRlc2VydmUtc29tZS1sb3ZlL1cDc3BjQgphu2bbvWFdC_00Uht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAACU~) that kind of looks like jumbo grains of rice. I contemplated a variety of sauces while poking around the store, before I came across a small packet of ‘nduja, which is a fully-cooked spreadable pork sausage. That was it! A few years ago, I’d had [crispy potatoes](~/AASU4wA~/RgRjoGBkP0RbaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjEvMTIvMDIvaG93LXRvLXJvYXN0LXBvdGF0b2VzLWxpa2UtbXktOTEteWVhci1vbGQtZ3JhbmRtYV9wYXJ0bmVyL1cDc3BjQgphu2bbvWFdC_00Uht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAACU~) brushed with ‘nduja butter — which was made by simply whipping[good unsalted butter](~/AASU4wA~/RgRjoGBkP0RtaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjEvMDcvMjgvNS10aXBzLWZvci1idXlpbmctYmV0dGVyLWJ1dHRlci1hdC10aGUtZ3JvY2VyeS1zdG9yZS1hY2NvcmRpbmctdG8tYW4tZXhwZXJ0L1cDc3BjQgphu2bbvWFdC_00Uht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAACU~)and ‘nduja together — and the combination was life-changing. Why not use ‘nduja butter as a play on simple buttered pasta? I grabbed a bunch of arugula to add some green to the dish and to echo the peppery notes in the sausage, as well as some good parmesan cheese. I left the store with my five ingredients and set to work. In this week’s edition of The Bite, Salon’s weekly food newsletter, you’ll find that recipe, as well as some writing and other recipes from our archives that center on simple cooking with a few special ingredients. Before we dive in — what are your favorite recipes that are made using five ingredients or less? What “superhero” ingredients do you find yourself reaching for to make a meal feel complete? Let us know by sending us a note at [food@salon.com](mailto:food@slaon.com). Have you somehow found yourself here without subscribing to The Bite? Be sure to [sign up here](~/AASU4wA~/RgRjoGBkP0RVaHR0cHM6Ly9zYWxvbi51czgubGlzdC1tYW5hZ2UuY29tL3N1YnNjcmliZT91PTcxY2IzZThhNmU5NjM5YzgxMDIzY2Q0MjcmaWQ9NWRlZGEyYWFhN1cDc3BjQgphu2bbvWFdC_00Uht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAACU~) so you don’t miss any future editions. — Ashlie Stevens, deputy food editor. none Recipe: ‘Nduja butter orzo with arugula Serves 4 to 6 Ingredients - 1 pound of orzo (reserve ½ cup of pasta water) - 4 ounces of ‘nduja - 4 ounces of unsalted butter - 2 loosely packed cups of arugula - Grated parmesan Directions 1. Cook the orzo according to the package directions, reserving ½ cup of pasta water before draining. 2. Meanwhile, whip together the ‘nduja and butter — by hand or using a small blender — until it is smooth and cohesive. 3. Return the orzo to the pan, along with the ‘ndjua butter and the arugula. Over medium-low heat, stir until the butter begins to coat the pasta and the arugula begins to wilt; add the pasta water, a tablespoon at a time, until the ‘nduja butter becomes more like a glossy sauce. 4. Divide the orzo between serving bowls and garnish with grated parmesan. none Here are five more of our favorite five-ingredient (or less) recipes - [This five-ingredient gooey butter cake is an American classic](~/AASU4wA~/RgRjoGBkP0RfaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjAvMDUvMjUvdGhpcy1maXZlLWluZ3JlZGllbnQtZ29vZXktYnV0dGVyLWNha2UtaXMtYW4tYW1lcmljYW4tY2xhc3NpYy9XA3NwY0IKYbtm271hXQv9NFIbdHJpc3RyYW1iYWxkd2luODVAZ21haWwuY29tWAQAAAAl) - [Sour cream is the secret weapon in this five-ingredient potato salad, and substitutions are a breeze](~/AASU4wA~/RgRjoGBkP0SFaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjAvMDUvMjQvc291ci1jcmVhbS1pcy10aGUtc2VjcmV0LXdlYXBvbi1pbi10aGlzLWZpdmUtaW5ncmVkaWVudC1wb3RhdG8tc2FsYWQtYW5kLXN1YnN0aXR1dGlvbnMtYXJlLWEtYnJlZXplL1cDc3BjQgphu2bbvWFdC_00Uht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAACU~) - [This 5-ingredient cream chicken with rich, tomato gravy is a winter weeknight must-have](~/AASU4wA~/RgRjoGBkP0R4aHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjEvMTEvMzAvdGhpcy01LWluZ3JlZGllbnQtY3JlYW0tY2hpY2tlbi13aXRoLXJpY2gtdG9tYXRvLWdyYXZ5LWlzLWEtd2ludGVyLXdlZWtuaWdodC1tdXN0LWhhdmUvVwNzcGNCCmG7Ztu9YV0L_TRSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~) - [You're 5 ingredients away from the creamiest red pepper pasta sauce ever](~/AASU4wA~/RgRjoGBkP0RpaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjEvMTIvMDMveW91cmUtNS1pbmdyZWRpZW50cy1hd2F5LWZyb20tdGhlLWNyZWFtaWVzdC1yZWQtcGVwcGVyLXBhc3RhLXNhdWNlLWV2ZXIvVwNzcGNCCmG7Ztu9YV0L_TRSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~) - [A 3-ingredient cheesecake, no measuring needed](~/AASU4wA~/RgRjoGBkP0RPaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjEvMTAvMjEvYS0zLWluZ3JlZGllbnQtY2hlZXNlY2FrZS1uby1tZWFzdXJpbmctbmVlZGVkL1cDc3BjQgphu2bbvWFdC_00Uht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAACU~) Vegetables can ragù too! As Maggie Hennessy writes, “The Italian word ragù traditionally conjures a long-simmered meat sauce rich with aromatics and tossed with pasta. But who says meat has to be the main ingredient, anyway?” In her r[ecent essay](~/AASU4wA~/RgRjoGBkP0Q4aHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjEvMTIvMTEvdmVnZXRhYmxlcy1jYW4tcmFnLXRvby9XA3NwY0IKYbtm271hXQv9NFIbdHJpc3RyYW1iYWxkd2luODVAZ21haWwuY29tWAQAAAAl), she digs a little deeper into plant-based Italian cooking and comes out the other side with a stunning onion ragù. It’s a slow-cooking masterpiece that — when you subtract the salt, pepper and butter — is only seven ingredients. The flavor potential is massive, however. From the kitchens of our home cooks - Quick and Dirty: [Lidia's chocolate chip cookies are an easy Italian spin on the classic](~/AASU4wA~/RgRjoGBkP0RnaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjEvMTIvMDIvbGlkaWFzLWNob2NvbGF0ZS1jaGlwLWNvb2tpZXMtYXJlLWFuLWVhc3ktaXRhbGlhbi1zcGluLW9uLXRoZS1jbGFzc2ljL1cDc3BjQgphu2bbvWFdC_00Uht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAACU~) - One Way: [Free your barley from soup and risotto it instead](~/AASU4wA~/RgRjoGBkP0RTaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjEvMTIvMDUvZnJlZS15b3VyLWJhcmxleS1mcm9tLXNvdXAtYW5kLXJpc290dG8taXQtaW5zdGVhZC9XA3NwY0IKYbtm271hXQv9NFIbdHJpc3RyYW1iYWxkd2luODVAZ21haWwuY29tWAQAAAAl) What we’re reading - Decolonizing the GMO debate — [The CounterÂ](~/AASU4wA~/RgRjoGBkP0RGaHR0cHM6Ly90aGVjb3VudGVyLm9yZy9kZWNvbG9uaXppbmctdGhlLWdtby1kZWJhdGUtZm9vZC1zeXN0ZW0tcmVmb3JtL1cDc3BjQgphu2bbvWFdC_00Uht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAACU~) - Would you pay $65 for really good boxed wine? This maker is betting on it — [The Washington PostÂ](~/AASU4wA~/RgRjoGBkP0ROaHR0cHM6Ly93d3cud2FzaGluZ3RvbnBvc3QuY29tL2Zvb2QvMjAyMS8xMi8xNi9ib3hlZC13aW5lLWlzLWdldHRpbmctdXBncmFkZWQvVwNzcGNCCmG7Ztu9YV0L_TRSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~) - How a Century-Old Dumpling Place Is the Future of Mom and Pop Shops — [VICE](~/AASU4wA~/RgRjoGBkP0RqaHR0cHM6Ly93d3cudmljZS5jb20vZW4vYXJ0aWNsZS9nNXF5cHkvaG93LWEtY2VudHVyeS1vbGQtZHVtcGxpbmctcGxhY2UtaXMtdGhlLWZ1dHVyZS1vZi1tb20tYW5kLXBvcC1zaG9wc1cDc3BjQgphu2bbvWFdC_00Uht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAACU~) Finally, something rancid… Depending on your culinary desires, this is either very good news…or very bad news. Following in the footsteps of [Grey Poupon](~/AASU4wA~/RgRjoGBkP0QfaHR0cHM6Ly93d3cuZ3JleXBvdXBvbndpbmUuY29tL1cDc3BjQgphu2bbvWFdC_00Uht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAACU~) and [Arby’s](~/AASU4wA~/RgRjoGBkP0Q4aHR0cHM6Ly93d3cuZm9vZGFuZHdpbmUuY29tL25ld3MvYXJieXMtY3VybHktZnJpZXMtdm9ka2FXA3NwY0IKYbtm271hXQv9NFIbdHJpc3RyYW1iYWxkd2luODVAZ21haWwuY29tWAQAAAAl), [Oreos launched a wine](~/AASU4wA~/RgRjoGBkP0QraHR0cHM6Ly93d3cuYmFyZWZvb3R3aW5lLmNvbS9vcmVvdGhpbnMuaHRtbFcDc3BjQgphu2bbvWFdC_00Uht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAACU~) in collaboration with Barefoot. It sold out almost immediately, but according to the site’s description, the wine “includes flavors of chocolate and cookies and creme along with notes of oak,” as well as those of blackberry and dark cherries “for a smooth and lingering finish.” Our mailing address: 1000 N. West Street, Suite 1200 Wilmington, 19801 DE [Unsubscribe from this list](~/AASU4wA~/RgRjoGBkP0Q8aHR0cHM6Ly9yZWFkLmxldHRlcmhlYWQuZW1haWwvdGhlLWJpdGUvdW5zdWJzY3JpYmU_aWQ9QDM0NTA5VwNzcGNCCmG7Ztu9YV0L_TRSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~) Copyright © 2021 The Bite, All rights reserved. [Made with Letterhead [Letterhead logo]](~/AASU4wA~/RgRjoGBkP0QiaHR0cHM6Ly9saW5rLndoZXJlYnkudXMvbmVwbm83czh5c1cDc3BjQgphu2bbvWFdC_00Uht0cmlzdHJhbWJhbGR3aW44NUBnbWFpbC5jb21YBAAAACU~)