Cooking Under Quarantine

Stopping by the corner store for an extra onion or a last-minute bottle of wine is just not going to cut it anymore. Many of us are quarantined or sheltering-in-place with fewer food options. So, how are Patrick and Ruth making the most with what they have? They talk to Charles Duan and Jenny Gao, two creative home cooks who never let any ingredient go to waste. Also, they chat with Derek Brown about his Twitter mission to write people custom cocktail recipes, and his suggestions for enjoying them mindfully. Read a transcript. Jenny and Charles' Bolognese, aka "The Godfather Sauce" This won't be your traditional recipe, but follow your instincts like Jenny and Charles do! Brown pork shoulder in cast iron skillet and add to pressure cooker. Cook onions, garlic, veggies from freezer like carrots and celery in a pan until soft, and add to pressure cooker. Add optional vodka to pressure cooker. Season with thyme, oregano, rosemary, clove, star anise, all spice, and a bit of beef bouillon. Add canned tomatoes to pressure cooker. Cook on high pressure for 1 hour. Served with regular or edamame pasta with Parmesan on top! Derek Brown's "The Getaway" Cocktail Spirited (1 serving) 1 oz. Cruzan Black Strap Rum 1 oz. Fresh Lemon Juice 1/2 oz. Cynar 1/2 oz. Rich Simple Syrup (2 parts sugar, 1 part water) Shake, strain into chilled coupe. Makes one serving. Spirit-Free (1 serving) 2 oz. Chinnotto Syrup 1 oz. Lemon ½ oz. Maple Shrub ½ oz. Aquafaba 3 dashes Salt Tincture Shake, strain into chilled coupe. Here's the Bon Appétit recipe for cake doughnuts Patrick tried and the Serious Eats recipe for scallion pancakes Ruth tried. Support Dish City and local audio journalism by donating at wamu.org/supportdishcity.