VARIATION
Use peaches (peeled and stoned) instead of mangoes. Other stone fruit may also work.
PREPARATION FOR WEDNESDAY AND COMMON RESOURCE MAINTENANCE: ROAST-CHICKEN STOCK
This recipe utilizes the chicken carcass from Saturday. You can optionally include leftovers (bones) from diners’ plates – my grandmother did this, but my mother considered it unhygienic. I follow my grandmother’s practice in a household which already shares pathogens.
The quantity from one chicken carcass is sufficient for two meals. It is useful to build a stockpile, as it is required all year, but you can discard the carcass if you have enough already frozen. Conversely, if you don’t make stock at least every second week, you will run out. In that case, take one of the following actions (in descending order of acceptability):
1. Use the large-quantity chicken-stock recipe specified on Summer Sunday.
2. Purchase commercial chicken stock.
3. Use stock cube / powder, following instructions on packaging.
4. Use water (surprisingly successful in most dishes).
COMMON RESOURCES
2 brown onions
2 carrots
RECIPE-SPECIFIC INGREDIENTS
Leftover chicken carcass
EQUIPMENT
Pot large enough to easily contain chicken carcass (squashed) with lid
Bowl
Sieve
Freezer container, 500 ml
PROCESS
Time: minimum 4 3/4 hours, plus 5 minutes before bed. Less than 15 minutes actual work.
Peel and cut onions into 8 pieces each. Cut carrots into 1 cm discs.
Put onion and chicken carcass in pot. Squash down chicken with hand (1 or 2 presses are sufficient – break the carcass into pieces if it fails to compress).
Add cold water to 5 cm above maximum height of chicken – about 8 cups.
Put lid on pot and set temperature to simmer. Normally, in making stock, you need to skim the scum which rises to the surface, but with the pre-cooking of the chicken there will be minimal scum to skim. Leave to simmer for at least 4 hours.
Turn off heat. Allow to cool for 30 minutes. Set timer!
Pour liquid through sieve into bowl, cover with cling wrap, and refrigerate. Discard contents of sieve and any onion or chicken remaining in pot. Set timer for just prior to bedtime.
When timer sounds: with a spoon, remove fat from surface and discard. Measure 500 ml and keep in refrigerator for soup on Wednesday. Freeze remainder.
SPRING MONDAY:
Chicken and Roast-vegetable Salad
Monday evenings are disproportionately susceptible to being disrupted by problems, often due to the working / school week beginning with some announcement. Accordingly, I schedule simple meals which can be prepared and eaten quickly.
Tonight’s is an example – delicious but simple, leveraging the effort of the weekend. It can readily be varied. My mother would add canned beetroot (a good product, though inferior to beetroot purchased fresh or pre-cooked) and I also do so, but almost any fresh vegetable will work. If it requires cooking, cook it.
COMMON RESOURCES
1 tbsp pepitas
1 tbsp sunflower seeds
1 tsp chia seeds
120 g feta cheese (preferably marinated)
1 tbsp red-wine vinegar
RECIPE-SPECIFIC INGREDIENTS
Leftover roast vegetables and chicken
100 g baby-spinach leaves
EQUIPMENT
Salad bowl
Salad servers
PROCESS
Time: 4 minutes.
Put roast vegetables, spinach leaves, and any optional vegetables into salad bowl. Add 1 tablespoon of red-wine vinegar and “toss” (mix) with salad servers. Add 2 tablespoons of olive oil (or feta-cheese marinade) and toss again. Add chicken and toss a third time. Sprinkle feta and seeds on top.
VARIATIONS
Use a flavored oil such as basil oil, or add fresh basil leaves.
Use alternative flavored vinegar.
SPRING TUESDAY:
Chorizo Dates; Chermoula-spiced Salmon with Couscous; Turkish Delight
Guest night. Quantity for four people.
Recommended cocktail: pomegranate margarita.
Recommended wine: pinot noir.
My mother always cooked the most complicated meals – often using unfamiliar recipes – when we had guests, in violation of her stated belief that “family comes first.” As a result, she was frequently agitated and absent from the table.
The Standardized Meal System eliminates this problem. The lack-of-familiarity issue diminishes with weekly repetition (for regular guests also). This meal is designed so that most of the work can be performed before guests arrive. The salmon will cook without intervention while the dates are being eaten. Criticism is reduced to virtually zero by the margaritas.
The margarita is among the world’s most popular cocktails and guests frequently observe that my margaritas are superior to any they have previously tasted. The reason is usually that they are accustomed to the versions served in generic Mexican (or Tex-Mex) restaurants, which typically consist of a shot of tequila heavily diluted with fruit squash or sweet-and-sour mix. For the same reason, they are often surprised by the impact of the alcohol in an authentic margarita.
As with almost all cocktails1, the most critical ingredient is the cheapest: ice. Too high a temperature will negate the value of expensive liquor. If the glass is rimmed with salt, the effect will be akin to drinking warm seawater, a traditional emetic1.
Some margarita connoisseurs object to salting the glass. I recommend salting half the rim, giving drinkers a choice. With the pomegranate margarita (in fact, all margaritas), I use chili salt2.
Quantities are for 1 standard drink. If you are not adding pomegranate juice, this will only partially fill a typical margarita glass, so I suggest either allowing 2 standard drinks per person or diluting (see below).
DON TILLMAN’S MARGARITA INGREDIENTS (ONE STANDARD DRINK)
12 ml freshly squeezed lime juice3 (retain 2 lime halves after squeezing)
9 ml Cointreau (variation: 6 ml Cointreau, 3 ml Blood Orange Cointreau)
15 ml silver tequila
6 ml mezcal
For the pomegranate variant, 30 ml commercial unsweetened pomegranate juice
These ingredients can be mixed in advance of guests arriving and stored in the refrigerator. The glasses can also be prepared beforehand:
Spread salt (1/2 a teaspoon per glass) on chopping board over an area of 3 x 1 cm. Wet rims of glasses with the post-squeezing lime halves (or water). Dip half (180 degrees) of each rim in the salt. Put glasses in freezer.
When ready to serve, quarter-fill the cocktail shaker with ice and add ingredients (excluding salt). Shake for at least 45 seconds. Pour into glasses.
Diluting a margarita:
In my experience, it is possible to add unobtrusive lime squash to a standard margarita without detection (except in a contemporaneous comparison with the undiluted version) if the quantity does not exceed 25% of the original volume. Inexperienced margarita drinkers or those accustomed to restaurant margaritas will not notice even greater dilutions.
I suggest experimenting with replacing some of the tequila with mezcal (up to 100%), as the smokier taste of the mezcal will better survive dilution.
I recommend the following recipe for lime squash:
100 ml lime juice; 50 ml agave nectar, dissolved in 150 ml hot water; 200 ml additional water; mix and chill.
Another possibility is to add fruit juice in the same proportions as the pomegranate juice to create (for example) a guava, grapefruit, or mango margarita.
RECIPE-SPECIFIC INGREDIENTS: CHORIZO DATES
12 dates
1 chorizo sausage (smoked, not requiring cooking)
COMMON RESOURCES: CHERMOULA SALMON
Chermoula paste
Harissa paste (put on table with spoon)
RECIPE-SPECIFI
C INGREDIENTS: CHERMOULA SALMON
900 g salmon fillet, including skin (allows for leftovers)
COMMON RESOURCES: COUSCOUS
300 g couscous
1 lemon
100 g pitted green olives
50 g dried cranberries or cherries
80 g pistachio nuts (shelled)
RECIPE-SPECIFIC INGREDIENTS: COUSCOUS
1/2 bunch coriander leaves
1/2 bunch mint
1 red capsicum
4 spring onions
COMMON RESOURCES: TURKISH DELIGHT
12 pieces commercial Turkish delight
EQUIPMENT
Small sharp knife
Kettle
Medium saucepan
Bowl
Cooking foil
Small plate for serving dates
Platter for serving salmon and couscous
Small plate for serving Turkish delight
PROCESS
Time: 12 minutes pre-guest-arrival preparation, plus 37 minutes.
Prior to arrival of guests (if possible):
Prepare couscous according to the simplest recipe on the packaging1.
Chop olives into quarters.
Tear coriander and mint leaves from stalks.
Cut capsicum into 1/2 cm cubes2.
Chop non-leafy part of spring onions into 1/2 cm discs. Discard leafy (tough) part.
Put chopped ingredients in bowl with pistachios.
Slit each date with a knife to access its seed without breaking date into pieces. Remove and discard seed.
Cut 12 date-seed-sized pieces of chorizo and insert one in each date to replace the seed. It is normal for some chorizo to be exposed, but the pieces should not be at risk of falling out.
When guests arrive:
0: Activate all barbecue burners (high setting). Prepare and serve pomegranate margaritas.
Place salmon, skin down, on a piece of foil 5 cm larger than the fillet on all sides.
10: Turn off central barbecue burners and place salmon (on foil) over the extinguished burners.
Also put dates over the (still hot) extinguished burners. (If there is a risk of them falling through the grill, put them on foil close to the direct heat.)
12: Use spatula to turn each date 180 degrees to expose uncooked side to heat.
14: Use spatula to transfer dates to the serving plate. Serve and eat dates.
35: Tip contents of bowl into couscous and mix with fork. Tip onto salmon-serving plate and spread evenly. Squeeze the lemon over the mixture.
Turn off barbecue. Turn over salmon with spatula (the foil will stick to the salmon) to sear chermoula-covered surface for 30 seconds.
Remove salmon from barbecue with spatula onto chopping board, foil side down. (If the foil comes off with the skin, discard.) Slice off 33% of the salmon, cover with cling wrap, and refrigerate.
Cut slices of remaining salmon 1 cm thick but press only hard enough to cut through the flesh and not the skin (unless the skin has already been discarded). The flesh will detach from the skin easily. Place the slices on top of the couscous salad.
Serve and eat.
Serve Turkish delight.
Return any uneaten Turkish delight to storage.
VARIATIONS
Replace salmon with chicken fillet(s). Ensure cooked before serving (cut a cross-section if necessary).
Delete dates and fry the chorizo in slices.
Delete chorizo and serve the dates (uncooked) after the main course, with or instead of Turkish delight.
SPRING WEDNESDAY:
Mushroom Risotto with Green Salad; Chocolates
At least 91%1 of Italians will tell you that risotto made by some individual known to them is not only superior to restaurant risotto but to all other homemade risotto. Obviously, the best way to make risotto is to learn from such an individual (e.g. my friend Sonia’s aunt). It will provide interesting social interaction, possibly with an older person needing company and purpose.
They will almost certainly share interesting stories, which can be repeated when you serve the risotto (I recommend one story per occasion). And your approach to risotto making will be immune from criticism (except, of course, by Italians).
If you experience difficulty finding an expert2, you can temporarily use a recipe from the internet or the packaging of a pre-mixed risotto product. It will provide something for your expert, when found, to criticize.
All ingredients and equipment listed below may be overridden by the risotto expert.
Chocolates are scheduled for one day per week when I consider the psychological comfort most likely to be required. You may want to vary the timing to align with stressful days in your schedule. I recommend limiting the quantity to 2 per person, and purchasing and monitoring accordingly.
COMMON RESOURCES
200 g arborio rice
Dried porcini mushrooms
Butter
White wine
Parmesan cheese
1 tbsp red-wine vinegar
RECIPE-SPECIFIC INGREDIENTS
500 ml homemade roast-chicken stock
Fresh ingredients specified by risotto expert
80 g rocket leaves
EQUIPMENT
Saucepan
Empty jar with lid
Salad bowl
Salad servers
Serving plate for risotto (I use the saucepan to avoid losing heat in transfer)
PROCESS
Time: risotto – as advised by expert. Typically 30 minutes. Add 3 minutes for salad (I do not recommend time-sharing any task with risotto making).
Vigorously shake 3 tablespoons of olive oil, the vinegar, and 1/4 teaspoon of salt in the jar (lid on) for 15 seconds. Put the leaves in the salad bowl.
Prepare the risotto (refer above).
Pour contents of jar over leaves. Toss using salad servers.
Serve risotto and salad.
Chocolates.
VARIATIONS
I have specified mushrooms as the major flavoring, but risotto is amenable to numerous variations, some of which will doubtless be suggested by the expert.
SPRING THURSDAY:
Tacos with Salmon and Guacamole
I am stunned at how frequently my friends and colleagues serve unmodified leftovers the following day. These are the same people who criticize the Standardized Meal System (and, by association, me) for being boring.
Both Monday’s and tonight’s meals utilize leftovers, but their form is significantly changed and the time lapse1 reduces the impression of repetition. This is one of the advantages of planning. When I was a junior researcher, I made extra risotto and vinaigrette on Wednesdays, and recycled it as arancini with salad. If you want to reduce costs, or prefer arancini to salmon tacos, you should do the same.
The guacamole component should not be made in advance, as it is likely to be discovered and eaten. This will unbalance the main meal and encourage margarita consumption, which is technically not permitted on a Thursday.
COMMON RESOURCES
6 taco shells (adjust number based on experience)
1 jalapeño or alternative preferred chili, fresh, preserved, or reconstituted (optional)
1 lime (preferably) or lemon
RECIPE-SPECIFIC INGREDIENTS
Leftover salmon
1 avocado (large)
Leftover spring onions (maximum 4)
Leftover coriander leaves (up to 1/2 bunch)
50 g lettuce leaves
1 medium tomato
EQUIPMENT
Bowl
Measuring spoons
Serving plate(s) for salmon, tacos, and chili
Lemon squeezer
PROCESS
Time: 30 minutes.
If using fresh chilies, chop into tiny pieces (30 seconds chopping).
Make guacamole:
Cut avocado in half lengthwise (not through stone); twist halves apart; pull out stone1 and discard. Scoop out flesh with tablespoon and put in bowl. Cut lime in
half and squeeze over avocado. Mash with fork.
Slice spring onions in small slices, as for couscous salad, and add to bowl.
Slice tomato into halves; squeeze out seeds and liquid, and discard (peeling1 is optional). Chop into 1 cm cubes and add to bowl.
Tear coriander leaves from stalks and chop into 1/2 cm squares2. Add to bowl. Mix contents of bowl with fork.
Heat taco shells in oven according to instructions.
Put tacos, lettuce leaves, and salmon on a serving plate with guacamole and chopped chili to be assembled by diners (they may use leaves rather than tacos as casing).
VARIATIONS
Add cumin or coriander spices, or guacamole spice mix, to the guacamole.
As an alternative to tacos, salmon can be mixed with an egg and formed into fishcakes (mashed potato can be added as required to increase quantity). Dip in breadcrumbs (or flour if breadcrumbs unavailable) and fry. Use lettuce leaves to make salad.
SPRING FRIDAY:
Restaurant Night or Pizza (Frozen or Delivered)
Recommended wine: red wine is mandatory, unless you don’t like red wine or are avoiding alcohol. The quality can be inversely proportional to the quantity of chili on the pizza (one of the many benefits of chili is in reducing the cost of wine).
At one time I feared restaurants as minefields for the socially inept (specifically, me). No longer! Thanks to a relatively small amount of research and practice, undertaken as part of the Rosie Project, I now consider a familiar restaurant to be the perfect social setting. The protocols are straightforward and easily memorized, and I am likely to be even more comfortable with them than my companions are. In the rare event of an error, the staff will support a regular customer. I have a sense of social ease that I would not have in a less structured environment.
Commercial frozen pizza or home-delivered pizza is generally of lower quality than the version eaten fresh at your favorite pizza restaurant. The choice of inferior products is deliberate. You should be motivated but not forced to eat out. Friday meals are backups to the preferred option of seeking tastier, healthier, and potentially more social alternatives – and exercising the related social skills.
If you choose the delivery option, and the pizza is taking a long time to arrive, you may serve some of the antipasto items as a starter to accompany the wine.
COMMON RESOURCES
Don Tillman's Standardized Meal System Page 3
