Recipes for inspiration in the kitchen
Recipes for inspiration in the kitchen
If you follow me on Facebook, Twitter, or Instagram, you would know I spent last weekend in Breckenridge, Colorado, on a ski/snowboard trip with friends and family (more on this to come in a later post). Today, we’re going to focus on food.
It’s an unwelcome dilemma every time: what will be filling enough to satiate 8 to 12 hungry folks but easy enough to prepare when everyone’s exhausted from all the physical activity? And don’t forget that nearby markets may be limited in ingredient selection so no Sichuan, no sushi, and no soufflés.
My mama-in-law likes to gift us Asian pears. They are large and juicy with sweet, crispy flesh. I’ve made them into pear, blueberry, and banana juice, and we’ve eaten many of them purely sliced as a snack. But they are quite sizable, so we often can’t go through them as quickly as we receive them.
I don’t like to waste food, so poaching them allows me to prolong their refrigerator shelf life and, more selfishly, my own enjoyment of their unique succulence.
As promised, here is the remainder of my holiday gift ideas for the home cook, just in time for those procrastinators out there. Like I previously mentioned, most all of these items are available on Amazon, so you can select that crucial next-day or second-day delivery option. For my fellow blind readers, Amazon has an accessible app; I just used it at 3 AM to order some stuff. (Yes, I tend to shop or read about food online when I have insomnia–don’t judge.)
One week till Christmas. Are you ready?
I’ve blogged about what to get your vision impaired friend or family member, and I’ve written about some useful kitchen aids for the blind cook. Now what about the rest of you sighted folks who like to cook too?
For those of you still at a loss as to what to get that self-proclaimed chef in your life, whether sighted or not, here is an extensive list of useful items in my kitchen, without which I would not be able to create many of the fabulous foods in my home. And best of all, most of these products are available at Amazon, whose app from iTunes is accessible for the blind, and which offers second day, even next day, delivery—so when Granny gets choked up come Christmas Eve, it’ll be because your gift was so thoughtful, not because it was late or, worse, nonexistent.
Thanksgiving is done, but the leftovers are not. Because Thanksgiving is our favorite holiday (and with that comes the love of traditional Thanksgiving food), the hubs and I usually cook enough fowl to feed family, friends, and ourselves for days, even weeks.
This year was no exception: we sous vide a turkey and fried two turkeys. We vacuum sealed most of the leftover turkey to make it last as long as possible in the fridge. (You can freeze the turkey leftovers too.)
Inspired by my recent MasterChef cruise to the Caribbean, I made this sous vide pork chop using some jerk spices from the Virgin Islands. Tired from the week-long trip away from home, I wasn’t in the mood to cook entirely from scratch, so these spice blends came in handy: just rub the pork chops, vacuum seal, and then drop it in the water bath the next day with the immersion circulator set to 62.8°C for 92 minutes. (This temp and time is for 1” thick boneless pork chops; for bone-in or other thicknesses, consult your PolyScience sous vide toolbox app.)
The latest addition to my kitchen is this lovely bright orange 6.75-qt. Dutch (French) oven from Le Creuset. Le Creuset is a sponsor of my cooking show, Four Senses, and after being surrounded by their pretty cookware on set during season 2 production, I wanted a piece for myself.
This is my first piece of Le Creuset. I’ve heard praises sung for their French ovens, so I was stoked to get one right in time for winter when stews and roasts rule the kitchen. I got mine in a bright orange, just to make sure I don’t miss the thing sitting on my stove. Orange is also the color for inducing appetite and socialability (while blue suppresses them).
The best revenge is success. In this case, it’s success in the kitchen. With the festive holidays around the corner, everybody’s got entertaining on the brain. As a visually impaired home cook, you can succeed this holiday season with a little help from a few friendly tools.
Steven and Chris is one of my favorite talk shows in Canada: the boys (as their crew affectionally refers to them), their producers, and their whole staff, really, are lovely. (That’s another thing I noticed during my three-week stint as a Canadian: they use the word “lovely” a lot. I was told it’s the British in some of them.) But indeed, I love going on “Steven and Chris”—the hosts are nice and very funny. No wonder their CBC show has been syndicated in the U.S. on the Live Well Network.
Last week, I posted a video about my menu for the Ikea Supper Club: five courses of small offerings that reflected both my heritage and upbringing. A month has gone by since the Supper Club, and I still reflect upon the menu fondly.
The guests seemed to thoroughly enjoy the dishes (or at least that’s what they told me), and when asked which was their favorite, a majority said it was the sous vide pork belly bao.