The Cookbook Project: Archive

Jan 9th

16 notes

Fuji Apple Salad with Kimchi, Bacon, Maple Labne

from the Momofuku cookbook. After 2 days of searching I finally found kim chee (next to the premade sushi) to puree. However, since the spicyness was way too mild for my tastes I added a whole bunch of sriracha sauce. Much much better. Four apples were peeled and cut into large cubes and then tossed with the kim chee puree. 1 lb of bacon was fried up. Then a sauce was made by...

Dec 29th

Conquering my fear of the brussel sprout

I dislike brussel sprouts. I also dislike people that dislike food without even trying them. I’ve never eaten brussel sprouts. I am a hypocrite. So I figured if anyone could help me get over my fear of the dreaded brussel sprout, it was David Chang and his Brussel Sprout with Bacon recipe. For starters, remove and discard loose outer leaves from 1 lb of brussel sprouts and cut the sprouts in...

Dec 29th

Poblano Popper Super-Sliders

Another one of Rachel Ray’s recipes: Poblano Popper Super-Sliders. Thinly slice 1 small red onion into rings and season with the juice of 1 lime, salt, pepper, and a little EVOO. Broil 2 large poblano chiles to char them all over. Once the chiles are cooled, peel and seed them and then use a food processor to puree them. In a second bowl, mash together 1 small avocado, sour cream,...

Dec 29th

Sea Bass with Green Sauce

This recipe came from Rachel Ray’s magazine, but can also be found online here. Now the recipe sounded delicious and the pictures in the magazine looked great but I wasn’t a fan of the fact that it included anchovies. Yuck. But since I was too afraid that excluding it would lead to a bland dish, into the grocery basket went these little suckers. I started off by making the green...

Dec 29th

Olive Cheese Bread

I tried another recipe by the Pioneer Woman (see her recipe with MUCH better pictures here). I roughly chopped up black olives, pimiento-stuffed green olives, and 2 stalks of green onions. Then everything was combined with butter, mayo, and grated cheese. Needless to say, I made quite a big mess before it was done. One loaf of bread was sliced lengthwise. And the olive cheese mixture was...

Dec 29th

Bacon and Shiso Leaf Fried Rice

This recipe called for minced ginger, onions, and shiso leaves. Okay, no problem with the first two but shiso leaves? I’d never seen that in the local grocery store so I hauled my butt up to Whole Foods in Darien in hopes they had a better produce selection but it was still a no go on the Shiso leaves. Fortunately, a quick google search on the iphone showed that mint and basil used in...

Dec 29th

Cold Chicken with Ginger

was a recipe in my Hawaii’s Best Local Dishes cookbook but since I always feel that sauce (and lots of it) is a must and I’m determined to like the scallion and ginger sauce dish from Momofuku’s cookbook, I decided to mix up my own sauce by merging the two recipes. I started by decreasing Momofuku’s instructions to 2 C of green onions and 1/2 C of ginger, along...

Dec 7th

I also made The Pioneer Woman’s Macaroni and Cheese, which she explains so much better in words and pictures than I ever could. In fact, PW even taught me 1) what tempering was and 2) how to temper and egg. When I read the instructions my initial thoughts were, “this has disaster written all over it!” But it actually worked. Will wonders never cease. So, in case you couldn’t tell,...

Dec 7th

After several weeks of mainly eating out I’m on a cooking binge – and since this happens so rarely I tend to go all out when it does, perusing my countless cookbooks by crush-worthy chefs that just seem to keep accumulating. Thus, I decided it was time to dust off the virtual cobwebs surrounding this here cooking blog and get to work. First up: Frozen Lettuce by Morimoto. You start by quartering...

Dec 7th

Ginger-Scallion Sauce

Due to the orgasmic potato-butter-milk-cheese wonderment going on below, I thought it might be nice to put something healthy on my plate as well. So I turned to one of my culinary heroes, David Chang, and his Momofuku cookbook for his Ginger-Scallion sauce. Though a lot of cutting was involved, it was relatively easy to make: green onion, ginger, oil (or chicken broth in Ryan’s case for a...

May 4th

Potatoes Dauphinoise

I definitely didn’t stumble upon a novel idea when I was overly inspired to cook from Julia Child’s “Mastering the Art of French Cooking,” after watching and reading Julie & Julia as I read somewhere that the cookbook sold more copies in 1 week of 2009 (something like 22,000) than it had in any full year since the book was published.That’s a LOT of butter consumption going on in people’s...

May 4th

The Julie/Julia Project →

I watched Julie & Julia on the plane to Whistler. (Sidenote: Air Canada is amazing - a usb port to charge the iphone so I could play games while watching movies on my personal screen.) Then, I decided it was so good that I watched it coming home from Whistler as well. This was followed by me buying the book, starting to read Julie’s blog, and deciding to cook some of Julia...

Dec 29th

1 tag

Apr 12th

1 tag

Apr 11th

Finally Updated!

I’m 2 months behind but I’ve finally updated this blog for all the food I made for the Oscars, just in time to start my plans for easter dinner.

Apr 9th

1 tag

Crazy Oscar Dinner

Since I love the Oscars like most men love the Superbowl, I decided to go all out with an all day gorge-fest since I planned to be around the TV all day watching the events leading up to the awards show… the red carpet, the interviews, etc. So here is my crazy menu for the gorge-fest: Yummers from a cooking class I took when I was in elementary school, I just found the cookbook when I was...

Apr 7th

1 note

2 tags