Monday, December 15, 2008
Saturday, November 15, 2008
Saturday, November 8, 2008
Friday, October 31, 2008
I generally don't like my homemade sauce because it tastes very acidic-like.. like raw tomato. But this recipe calls for simmering the sauce for 1 hour (I actually simmered it for A LOT longer while waiting for everyone to show up)..which made that raw canned tomato taste disappear. The resulting sauce was.. well.. saucy, which is an excellent outcome in my book!
Add to this meal some glorious shrimp and cheese bread, garlic bread, and Gorgonzola and nut squash, we had a spectacular Halloween feast! To top it off, Tad brought pumpkin pie and Suee brought cupcakes-- spooky Howl-O-Ween Cupcakes (pictured above). The werewolf cupcakes were delicious!
And of course, to accompany, what better way to celebrate the fall season than pumpkin beer! I decided to find a bunch of varieties so that we could do a side-by-side comparison...
Alas we drank to much to tell! Bwahahahaha, Happy Halloween Indeed!
Thursday, October 23, 2008
The apples were so pungent they made the car smell appley all the way home...and I couldnt wait to eat them! 6 or 7 apples later (over a few days) I was looking for a change. So I made apple crisp! The apples were starting to get soft, so they werent as tasty to eat-- but you cant tell in the final apple crisp. I got the recipe from the food network (you can find it here: http://www.foodnetwork.com/recipes/neelys/apple-crisp-recipe/index.html).. I used red delicious apples..which is waaay off from the tart granny smith called for in the recipe... but it was still deliciously consumable!
All my planning was not in vain-- I had the recipe stored (you can find it here: http://allrecipes.com/Recipe/French-Onion-Soup-I/Detail.aspx) and almost all of the ingredients on hand. A french baguette was all I needed, and this creation was a reality! I used swiss cheese, and caramelized the onions with a dash of freshly ground peppercorns. With wine and the rest of the baguette, the soup was everything I had hoped for and more.
Monday, October 6, 2008
Tuesday, September 30, 2008
Monday, September 29, 2008
The Tom Yum Soup featured Kaffir Lime Leaves and jumbo shrimp in a delightfully spicy blend that had some of our cooking club attendees crying! For the more sensitive pallets, Amanda (the creator of this fiery soup) suggested adding coconut milk to the broth. This was delicious! The Chicken Satay was marinated with turmeric, cumin, and other savory spices before being broiled and served hot with Thai peanut dipping sauce. The dish was very reminiscent of Indian spices, which might be due to the fact that Sundhu (chef for the satay) is, in fact, Indian.
The red curry was fantastic, with fresh snow peas and red peppers, and despite Lindsey's (chef) personal wishes: fresh broccoli. The curry wasn't very spicy, which was actually a welcome relief since we were still recovering from the soup! The thai green beans (chef: Allison) were seasoned in a divine sweet/savory sauce including (I believe) cashew butter and sesame oil. The overall flavor strongly hinted at peanut sauce.
Tuesday, September 16, 2008
Also- There is a new farmers market in town, near the King Street Metro station, across from the Hilton in the small park demarcated by King Street and Diagonal Road. Wednesdays 3-7PM. I've had great luck with the produce from the market-- especially the collared greens (they lasted forever in the fridge!)
Wednesday, July 23, 2008
Day 1: Soak whole mung beans in water
Day 2: Rinse and drain soaked mung beans. Wrap in wet paper towel and set in a bowl in a warm dark place
Day 3: Observe, Rinse and wrap again in wet paper towel
Day 4: Observe, if sprouts are long enough, dry on paper towel and store in fridge in zip-lock baggie
Today is Day 3. Progress is steady, I have sprouts about 1/4 inch long (so still pretty small). So far no traces of mold or anything like that (which I am worried about in my 70 deg kitchen).. the sprouts are more puny than the mung bean sprouts you buy at the store, but my online reading suggests that this is because store-bought sprouts are grown in controlled temp environments with chemicals and gasses and other things that lil ol me won't (or can't) add to a bunch of beans in water.
Tuesday, June 24, 2008
Tuesday, May 6, 2008
It was delicious! The spicy onion-cilantro-ness of the guacamole complemented the smooth scrambled eggs in both texture and taste. The cheese added some saltiness and some bite with the pepper-jack and the spinach tortilla contributed with a subtle veggie flavor.. and the potatoes. Oh. Just when you thought, hey this is pretty good, BAM! you bite in to a crispy-on-the-outside-but-soft-on-the-inside breakfast potato. Bliss for breakfast.
Wednesday, April 30, 2008
So now that she is back home again :( I am going to have to familiarize myself with the kitchen...again..
Today's meal is a simple fix, with lots of vegetables, a pre-marinated fish fillet for protein, and a small amount of rice to provide fuel for the day. The fish (frozen, Trader Joes) was baked at 375 degrees for 34 mins, but was overcooked, so if I had a do-over, I would have taken it out of the oven about 5 minutes earlier.
The mixed vegetables are essentially the only thing I prepared, with sliced baby portobello mushrooms, sliced zucchini and summer squash, onions and a diced tomato. I roasted all of these together in a small amount of olive oil and added a dash of freshly ground peppercorns and salt. The key to this is to set the stove to high, add the mushrooms and onions and let them brown (if youve prepared portobello mushrooms before you will know this alone will smell amazing) then turn the heat to medium and add the squash and tomato. Simple summer flavor!
Tuesday, March 25, 2008
The cake is leaning slightly.. mostly because of my inaccurate top-cutting technique to flatten each layer before adding the next. I hacked at it with a bread knife, eyeballing how straight the cut was. The cake was finished by 1PM, and the party was at 4. By 2, the cake was leaning dangerously.. so much so that I devised a plan to insert a chopstick or skewer through it to hold it steady. I didn't have any of either on hand.. but I had a straight plastic straw from subway. The unwrapped straw was a bit flimsy.. but I poked it straight through the center of the cake, and I credit the brave little subway straw for maintaining the cake integrity until after dinner...at which time the great peeps cake massacre began.. and my oh my, what a glorious massacre it was!
Monday, March 10, 2008
Sunday, February 24, 2008
The recipe looked so sophisticated- for the longest time I thought it was too complicated for me. But, it did come from "Easy" vegetarian recipes..so how hard could it be?
It was great! The recipe involves thinly slicing snow peas, red and orange sweet peppers and frying them in sesame oil. I just barely toasted the vegetables so they maintained their crispness, and I used a very small amount of sesame oil so that the flavor of the vegetables was preserved.
The tofu was also very easy to prepare. I took a regular package of extra firm tofu and cut it into 8 large slices. These were soaked in soy sauce for about 1 hour. Then, I coated each slice in an ample amount of cornmeal before pan frying it in a small amount of olive oil.
The tofu fried easily to a golden brown color in just a few minutes. This did not take long.. so I was looking for something else to prepare. According to the cookbook, the tofu is Japanese style, so I thought-- why not sushi? I had all of the ingredients handy from my last sushi experience. For sushi filling I had cucumber, carrot (I only had baby carrots, so I thinly sliced a few of those and called it good) and some avocado.
The sushi rice cooked quickly, since I only prepared 1/2 cup. I quickly added rice vinegar, following the recipe on the vinegar bottle. Once mixed, I spread the rice on the nori and rolled (as best I could.. I am no sushi expert) the rice together with a spread of toppings. Served with pickled ginger and wasabi, it wasn't bad at all! I topped the rolls with sesame seeds, and topped the fried tofu with sesame seeds as well. I had two problems with the meal: first- the fried tofu was missing some salt. The one hour soak in soy sauce wasn't enough for the hunk of tofu. Next time I will add salt to the cornmeal batter as well. Second-- I was missing saki! I was very pleased to find out that Trader Joes sells saki in its drink section.. be sure to pick some up while getting supplies for a meal like this! Happy Cooking!
Wednesday, February 6, 2008
My dish for the superbowl party was simple, since we were travelling and I didnt feel like spending the whole day in the kitchen (though that is usually just my cup of tea..), I made cake. from a box. with store bought frosting. but hey-- at least I got creative with the icing.
And we all know how the game ended. Yay Giants!
Thursday, January 31, 2008
So I turned to my pantry and lo and behold, a box of Trader Joes cornbread mix. Simple enough: add 1 egg, 1/2 c oil and some milk to the box. Wow was it delicious. The cornbread has pieces of corn in it and is subtly sweet and soft yet grainy, the way any good corn bread is. I cooked for slightly less time than the box called for, since my yams finished cooking and the a fork in the cornbread came out clean. I highly recommend this box mix! Yay cornbread fans!
Wednesday, January 16, 2008
2 small red potatoes
salt and pepper
I spilled the olive oil over these potatoes on accident. Being particularly (and perhaps peculiarly) obsessed with healthy eating, I never use extra oil/butter/ghee/shortening in any recipe. I also have never successfully made good breakfast potatoes. This, however, was a success. I guess for some foods, you just cant cut out the fat.
This recipe comes from the Better Homes and Gardens Cookbook:
16 oz shredded cabbage
1 cup frozen peas
1 cup peanuts
1 cup golden raisins
1 cup light mayonnaise
1 tsp curry powder
Mix together and chill until ready to serve.
I first tried this unique recipe in a cooking class-- it was one of a few great surprises; I would have never made this slaw on my own. I do have to say that it was better in cooking class, but that might be due to the use of real mayo instead of light mayo. Also I shredded a small head of cabbage using my food processor, the recipe calls for shredded cabbage you would find bagged at a store, which is not as finely shredded as my home-shredded cabbage. This probably affects the flavor of the slaw, and may also attribute to my preference for the class-made slaw.
1/2 Cup Frozen Mixed Berries
1 can Mandarin Oranges in Light Syrup
2 Tbsp Sugar
I made this up out of desperation, having no maple syrup to accompany my weekend brunch pancakes. I actually just dumped everything together in a saucepan and heated through. It was tasty enough, but would have been better had I separated the sauce from the mandarin oranges and thickened it before adding the oranges and mixed berries.
The next morning, I got out my single leftover pancake and the remaining sauce. I attempted to thicken it by simply boiling for a really long time. This did not work, and the fruit disintegrated into a fruit compote like substance. Since I particularly enjoyed the whole pieces of fruit, I think the best solution is to thicken the syrup and then add the fruit.
Tuesday, January 8, 2008
1 egg (free range, organic)
1 small tomato (A Campari tomato is delicious)
1/8 med onion
Mix well, cook on stove in olive oil. Flip when top side starts to bubble slightly. Enjoy!
Note: I buy Campari tomatoes at Costo, they keep a long time and taste wonderful. More information can be found here: http://www.camparitomatoes.com/