Recipes for inspiration in the kitchen
Recipes for inspiration in the kitchen
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 pork belly bao.
With Memorial Day a couple of weeks away, summer is lurking right around the corner. I can’t believe how quickly time flies. It felt like just yesterday, I was ringing in 2014 with my grad school friends, and just the other week, I was in diapers.
Okay, but really. I have a theory as to why time seems to pass by quicker as we get older. One year when you’re, say, four years old, is 25% of your life. But one year when you’re 35 years old is 0.02857142857143% of your total life. So by percentage, time becomes a smaller fraction of your entire lifetime, making it appear to happen quicker. I know I’m not the first person to think of this. Nor am I a metaphysicist. So let’s just get back to what I am an expert in: cooking and blindness.
I usually post on Tuesdays, but I didn’t get this week’s entry up in time yesterday. And no, it wasn’t because it was Tax Day. (A tangential tax story: the hubs and I sat down to do our taxes last weekend, and with my Canadian cooking show, ”Four Senses,” it got to being way over our heads, so we had to call up our CPA again and implore her to file an extension and do our taxes. I can manage my way around sharp knives, but I’m completely lost when it comes to tax code this and deduction that.)
But enough about the less jovial stuff, and on to better, more delicious things…like eggs.
Here’s another “everything in moderation” (read: not-so-healthy) post for you.
If you’re from the deep south, particularly from Louisiana or the surrounding states, you not only know what crawfish is, you love it. Sure, those little mudbugs give some the heebie-jeebies, but not us from nearby Cajun country.
I can’t recall the first time I’d ever had crawfish straight out of its exoskeleton. I was probably in college or a recent graduate. Once I got over the miniature lobster-looking things, all bright red and steaming with their miniature, cute, harmless claws, and once I’d caught a whiff of the spicy garlic Cajun flavor, I was hooked.
I’ve been writing a lot lately about healthy living, but as I’m a firm believer in the saying, “everything in moderation,” here’s a nice, fatty post for you this week.
The best ice cream I’ve ever had was in San Francisco. Let me preface this by saying gelato is different from ice cream—in a nutshell, gelato has less fat and churns at alower speed, thus has less air incorporated into it (read the more in-depth explanation of ice cream vs. gelato from Serious Eats)—and I’ve definitely had some amazing gelato in Italy. I’m also not referring to the ice creams I can find in supermarkets across America (Lord knows I love Ben & Jerry’s). Today, I’m talking about ice cream shops I’ve discovered during my travels or even strolling around my hometown of Houston.
In my 2011 trip to SF where I ate my way through the Bay, a friend who loves food as much as I do took the hubs and me to Bi-Rite Creamery, a little ice cream counter inside the Bi-Rite Market. Who knew a bunch of grocers could produce ice cream so heavenly?
This week’s post is a recipe for a delicious smoothie I created when I came across some strawberries in my fruit crisper, left over from when a friend made chocolate covered strawberries for my little Oscars viewing party.
Our family has been obsessed with sous vide ever since we got a PolyScience immersion circulator. The great thins about sous vide cooking are: (1) the prep is minimal (just set it and forget it); and (2) the results are perfect (granted your ingredient and ratios were perfect going in). The hubster once got overly excited about brining and let his spareribs sit in a salt bath for two days, and after an additional 72 hours in the water bath, the ribs were the best texture but way too salty.
Sous vide is a great technique for tough cuts of meat because the slow cook at low temperatures help turn the fibrous collagen into gelatinous goodness, while preserving the protein’s cell walls so that they don’t break down and leak vital juices.
I used to be one of those wistful passersby that would stroll by the Vitamix demo stations at Costco, listen to the industrial blade going to town on the fruits and veg, and say to myself, “I’ve got to get me one of those beautiful things in the not-so-distant future.”
Well, that not-so-distant day has come, and I no longer need to be a coveting passerby. I’ve shifted into the circle of official Vitamix owners. So hah! Take that, Vitamix girl at Costco! Now I’m blending my own smoothies and juices at home.
Stuffing is one of those dishes with the most liberal of interpretations, depending on who makes it and what ingredients are used. Technically, what I make is not stuffing, but rather dressing. It’s not stuffing because it’s not stuffed in anything. (I never roast my bird, and frying a stuffed turkey would just be bad news.) But I like calling it “stuffing” anyway, because that word is just more fun to say than “dressing.” (Plus I always think of salad vinaigrettes when I hear “dressing.”)
One of my earliest memories of stuffing was when I was in college and had a box of StoveTop for whatever reason. Maybe I was looking for an easy side to accompany some chicken I’d made. But I quickly became addicted to StoveTop and would eat it by itself as a full meal. There was so much flavor, and there was something about the pillowy texture that exuded comfort.
I love corn and have to have it every Thanksgiving. It adds a nice crispy texture next to the creamy potatoes and casseroles. Back when I was an amateur cook, I used to serve them straight out of a can with some butter, salt, and pepper. Now I’ve graduated to cutting them off the cob and increasing the number of ingredients used.