December 2010
9 posts
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...
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...
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,...
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...
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...
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...
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...
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,...
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...