On a blustery day, when I had off from school, I decided to make my own miso soup. I bought a couple of store made sushi rolls to make a great lunch. This is how the soup turned out, I didn't feel the need to post the sushi pics.
I like my home made version of the soup much better than your typical Brooklyn Sushi place. It's still mostly made up of dry and pre-packaged ingredients but just tastes so much richer!
Friday, April 6, 2012
Friday, February 10, 2012
poached egg in soy ramen
My latest fad is doctoring instant ramen packets. This is a very bare bones rendition as I had very little in my home. Just my second time poaching an egg, ever. Big ups to Ehow!
Doctored ramen all the way would probably also have fresh mushrooms, wakame, negi, kamaboko...and maybe a few other yummies. This is about as complicated as I've gotten with cooking lately as BF really enjoys cooking himself and has taken over.
Doctored ramen all the way would probably also have fresh mushrooms, wakame, negi, kamaboko...and maybe a few other yummies. This is about as complicated as I've gotten with cooking lately as BF really enjoys cooking himself and has taken over.
Monday, December 19, 2011
Ghouribi (Moroccan Sugar Cookies) – Forward.com
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| Edit: 1.5.12 Here's the remainder of BF's 2nd tin. |
Ghouribi (Moroccan Sugar Cookies) – Forward.com
Happy Holidays!
Tuesday, November 23, 2010
Italian Style Steak
Please forgive this bare naked post. My computer is not feeling well and no longer letting me upload photos :(
I thought November's dish was going to be Thanksgiving day themed but then I pulled out my Food & Wine Mag again early in the month and realized there was one more 60 minute (not 30 min as I stated previously) meal I wanted to try making. This one was called, as per the title, Italian Style Steak Dinner. The star of the show was a lightly marinated flank steak; with garlic, thyme, olive oil and balsamic vinegar. The supporting characters were a buttery polenta and roasted shiitake and red onions.
This meal I made several "Doh!" mistakes that ended up causing the parental approval index to go way down.
First, despite my parents not being big steak eaters, I decided to stick with the suggested flanken meat instead of upgrading to a more tender hunk of beef or even switching to chicken. Second, I tried to cut down on sodium for health reasons but felt that the strong blue cheese that should have graced the shiitakes would more than make up for the lack of salt sprinkled onto the veggies and into the polenta. The operative word is should, the darned hunk of cheese sat silently in the refrigerator all evening.
All in all this was not a success in the eyes of the parental units but the leftovers were honorably (and in my opinon successfully) repurposed as Monday's lunch. This time with the cheese proudly sitting on top of everything.
I thought November's dish was going to be Thanksgiving day themed but then I pulled out my Food & Wine Mag again early in the month and realized there was one more 60 minute (not 30 min as I stated previously) meal I wanted to try making. This one was called, as per the title, Italian Style Steak Dinner. The star of the show was a lightly marinated flank steak; with garlic, thyme, olive oil and balsamic vinegar. The supporting characters were a buttery polenta and roasted shiitake and red onions.
This meal I made several "Doh!" mistakes that ended up causing the parental approval index to go way down.
First, despite my parents not being big steak eaters, I decided to stick with the suggested flanken meat instead of upgrading to a more tender hunk of beef or even switching to chicken. Second, I tried to cut down on sodium for health reasons but felt that the strong blue cheese that should have graced the shiitakes would more than make up for the lack of salt sprinkled onto the veggies and into the polenta. The operative word is should, the darned hunk of cheese sat silently in the refrigerator all evening.
All in all this was not a success in the eyes of the parental units but the leftovers were honorably (and in my opinon successfully) repurposed as Monday's lunch. This time with the cheese proudly sitting on top of everything.
Tuesday, August 31, 2010
Food & Wine
One of the fringe benefits of working for a newpaper is that we get tons of reading material in the mail; much of it goes completely unclaimed. So it was that I got a perfectly good Food & Wine Magazine a couple of months ago. This dinner was a 30 minute deal that was part of a series, I haven't gotten around to trying the other two dinner ideas.
This was the first time I've cooked chicken, and my mother was impressed that I was finaly handling raw meat (a previous no go zone for me). The green beans were easy enough, just some carmelized garlic and ginger to dress them up a bit. The potatoes were a straight affair of cutting and frying. Final touch that wasn't part of the original recipe was that bottle of Bull Dog Katsu Sauce which went very well. Perfect weeknight dinner for my little family.
This was the first time I've cooked chicken, and my mother was impressed that I was finaly handling raw meat (a previous no go zone for me). The green beans were easy enough, just some carmelized garlic and ginger to dress them up a bit. The potatoes were a straight affair of cutting and frying. Final touch that wasn't part of the original recipe was that bottle of Bull Dog Katsu Sauce which went very well. Perfect weeknight dinner for my little family.
Sunday, April 25, 2010
April Dish
This is an adaptation of a Martha Stewart recipe. I don't get to make fish often because of Mom's aversion to fish but I had a craving that day. The kumquat glaze didn't exactly glaze, I think I didn't add enough sugar or something. The kumquats themselves were really tasty and candied. The choy was sauteed with some garlic. This whole recipe took no time at all and it provided lunch for me and dinner for the parents. Love cooking fish.
Friday, April 9, 2010
March dish
Look I finally used the curry packet I got at Mitsuwa all the way back in January! He loves Japanese Curry, if I knew this was so easy I would have made some for him. But of course he won't enjoy any of it now, but I will.
I'm still unsure about cooking with meat so I decided to take the easy way out and do a tofu dish. I've come to the conclusion that anything smothered in Japanese curry will taste good. It's like the frying effect. Not shown, but I did the same thing using just shrimp over rice, and wouldn't you know I think I overcooked the darn critters and they STILL tasted good with the curry sauce over it.
I'm still unsure about cooking with meat so I decided to take the easy way out and do a tofu dish. I've come to the conclusion that anything smothered in Japanese curry will taste good. It's like the frying effect. Not shown, but I did the same thing using just shrimp over rice, and wouldn't you know I think I overcooked the darn critters and they STILL tasted good with the curry sauce over it.
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