Wednesday, April 08, 2015

BACK from the dead

Update: Living in Richmond, VA
Married: To one uprooted mid-westerner
Raising- One full fledged eater- now seven and a half.
Expecting: One little scooter. Who counts as a half. Due in September.

While this news is very exciting, less so is the fact that my cooking has dropped by a LOT. There have been cooking adventures: a bo ssam, experiments with a fryer, and even some baking.

This spring break has been relaxing enough to make me say, I will cook again! I will!

I will commit to chicken, and pasta and something else that's easy to cook this week.

Since it was Easter we got a ham, even though it was only three of us. So we've been eating a lot of ham. Also, delicious creamy mashed potatoes from America's Test Kitchen. The secret? Use a food mill. Use Yukon Golds. And melt the butter into heavy cream.  We add a lot of salt, no pepper!!

A pre-cooked ham is not really a feat of cooking in and of itself. It's the effort, people.

Wednesday, June 20, 2012

June 20

Soup. Chicken, rice, carrot, celery , salt: bittman.



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Sunday, April 29, 2012

Pancakes- the best?

One of the problems of having too many cookbooks is you have multiple variations of recipes. How do you know what will work?  It's Sunday morning, I've got the flour, the sugar, and the butter all out and I've got multiple tabs open.  Usually I trust Bittman. But I've been burned by Bittman's pancakes before (only figuratively). He recommends two cups of flour to one tablespoon of sugar. And even that's optional!  So I turned to Martha. And she has a more reasonable one cup of flour to two tablespoons of sugar recipe. Also, that's a good amount of pancakes for one and a half peoples.  But what if I want to add fruit? Bittman says it's ok. It's a variation.  So I pour the batter, top with fruit, wait for bubbles and flip. I also like that Martha says to douse some oil on a paper towel and use that to rub the pan down with. It is effective.
Here's Martha's recipe
And Bitman's *the picture is so not fair. of course his pancakes are better if you put bananas and pecans on top of them.
Is there something I don't know?

It looks like any ordinary pancake:

And then....

Friday, August 06, 2010

Menu for this week

This is just random things I like to eat page now.

I am moving to a new place in my cooking, where I throw caution to the wind and NOT USE recipes.

Yesterday I just threw some butter and garlic into a pan, sauteed some shrimp, guaging their doneness BY EYE, and sprinkling lemon juice on it because that seemed to make sense! For those of you creative types, this is probably no big thing. But for me it was revelatory.

I feel like eating:

Paula Deen's Curry Chicken salad. This is the best chicken salad ever. This is better than cosi's chicken salad, and better than Au Bon Pain's. It is the best chicken salad ever.

Now, Martha Stewart gets me. She and I share a birthday. That's how I know we're kindred spirits.

She read my mind and made this web page for me: 50 No Recipe Meals

I'm going to make #4: Dip tilapia fillets in mayo and lemon juice, then in a combo of breadcrumbs and Parmesan; bake. Serve with a green salad.

and #5: Simmer homemade or jarred spicy tomato sauce; add eggs, cover, and poach. Serve with tortilla chips and diced avocado

and I'm pretty intrigued by #8: Top pizza dough with sliced eggplant, and brush with oil. Top with goat cheese and olives; bake.

Monday, July 19, 2010

New apartment, new kitchen, new challenges

I just moved into my new apartment a few weeks ago. It was built in the 1930's and it's adorable.

Living room



And ominous music..


It's tough. I have a third of the cabinet and counter space I used to have and even though it's not bad for a dc kitchen, it's tricky. Note: no dishwasher.

Look at my circa 1970 refrigerator- if you dare:

The fridge is bad, too, but the embarrassing amount of junk food must be hidden from view.

All in all, a challenge. Plus it's a billion degrees outside and there's no AC in there.

What will I make this week?

Mark Bittman's Grown up Macaroni and Cheese: I'll probably add tuna to it. Because that's how I roll.

I have been craving some Korean Chicken or Rib Stew. I got my hands on some kimchee. It's a lot. It doesn't come in a size less than a lot, unless you buy the weird not real kind at the Safeway, that's always tucked next to the Tofu. I have to figure out what to eat it with. It goes well with eggs, but not as well with toast. Go figure.

An unfortunate side effect to living in this walkable neighborhood with a kitchen that will broil you alive in the daytime if the oven is on, is eating out a lot. I have been to the pizza place not less than three times this month. And I may be going there again tomorrow. Darn you, pizza place!!

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Friday, July 09, 2010

What is this?

This is my dinner. Don't worry, I'm not going to make Gideon eat this. It's a silkie. Yes, underneath those silky feathers is a disgustingly black dragon chicken.

This is not my venture. This is going to take, I'm guessing this is going to take so much longer than 30 minutes it's not even funny.

I'll update how this guy tastes. Preparation style: beer can, of course. That's the traditional Chinese method, right?

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Sunday, May 02, 2010

Dinner Wins!

FTW...FTW... I had been seeing this strange acronym around the interweb for a few weeks and wondering.. what is that? Full time wanker? Fits the window? What is that?

Luckily more knowledgeable folks informed me that people used the statement to declare that they were about to present something so awesome that it would effectively end, and claim ownership of, the conversation: FOR THE WIN: origin: hollywood squares...

I have yet to incorporate this lovable axiom in my everyday vernacular, but I'm going to try!!

Anyway, here's the deal for this week:

Pasta with chicken, feta and tomatoes. I have feta and I have pasta and tomatoes, I even have a dying basil plant in my windowsill, so this pasta needs to happen. Now all I need is a roasted chicken...

Korean Rib stew. I'm going to modify a favorite recipe for a delicious korean soy sauce based stew, exchanging chicken thighs for riblets. The pork ribs are infused with this delicious soy stew. Potatoes are also an integral part of this recipe, they become infused with this soy juice and it is glorious! Serve with rice. (Ironically i first labeled this recipe Koran Rib stew. That would have been wrong..)

And FTW! (I think i may be using that wrong...)

Steak with Peanut Sauce and Broccoli. This recipe involves some marinating, but luckily I get part of Wednesday off as I am being appreciated at my job! Then on Thursday we get to have an awesome dinner with my coworkers. So not as much cooking this week.

Then on Friday dinner with my friend and her twin boys. They will be moving to Nashville soon. so sad! But maybe some barbeque recipes inspired by them will be upcoming :)