21 September 2010
Cod fail
Tried to grill some cod today. Should have remembered I suck at frying whitefish. I was trying a pineapple marinade that included some brown sugar and soy sauce, but I think the soy sauce overpowered the sweet flavour.
Potatoes were also an awful side. Should have gone with rice, but I guess I panicked because a few of my spuds began to sprout. Should know better than storing them in the cabinet between the oven and the fridge.
Believe me, the picture looks better than it tasted. Can't win them all I guess.
Potatoes were also an awful side. Should have gone with rice, but I guess I panicked because a few of my spuds began to sprout. Should know better than storing them in the cabinet between the oven and the fridge.
Believe me, the picture looks better than it tasted. Can't win them all I guess.
Impromptu penne with spinach and asparagus alfredo
Remembered that I had some extra asparagus and spinach from last week. Mixed it in with Alfredo sauce and it turned out surprisingly well. Grilled the asparagus briefly before pouring in the sauce. For the most part spinach cooks fast so I just mixed it into the sauce near the end. Very quick to make.
Steak
Made it last week. Quite the adventure with a frying pan and olive oil (low boiling point). It turned out all right though, and was as rare as I wanted for the most part.
Asparagus was my favourite part. Oven-roasted it actually - 10 minutes at 425•C I believe? Tossed it in balsamic vinegar, olive oil, salt and pepper. I do enjoy the flavor that was preserved in the oven vs. the conventional steaming.
Asparagus was my favourite part. Oven-roasted it actually - 10 minutes at 425•C I believe? Tossed it in balsamic vinegar, olive oil, salt and pepper. I do enjoy the flavor that was preserved in the oven vs. the conventional steaming.
15 September 2010
02 September 2010
First week: cooking
A brief overview of my culinary excursions this week (since I didn't so much "excursing" outside of the condo) --
Monday: Mung bean soup
A simple dish that was one of my favourites from Taiwan last year. It's a meal and a dessert! I added some coconut milk for flavour which turned out pretty good. Definitely feels like it's missing something though and if I ever learn how to conjure up those bubble tea tapioca pearls, those are going in next time.
Tuesday: Thai green curry chicken with coconut jasmine rice
Sounds exotic, but not too difficult if you're cooking from a curry paste. Cop out, I know but I gotta start with the training wheels on this one. Stir fried the chicken, onions and peppers with soy sauce, fish sauce, ginger, garlic, olive oil and sesame oil first. Added the paste and coconut milk later. Sort of wish I had a bit more coconut milk because that paste was REALLY spicy. Very tasty, but room for improvement.
Wednesday: arugula and spinach chicken salad
Nothing special here although I did try a honey/garlic concoction to flavor the chicken. I was especially excited since the honey came fresh from a classmate's parents who are beekeepers! Topped with feta, balsamic vinegar and olive oil. Next time I'll take James's advice and try to mix in goat cheese to add something special to that vinaigrette.
Monday: Mung bean soup
A simple dish that was one of my favourites from Taiwan last year. It's a meal and a dessert! I added some coconut milk for flavour which turned out pretty good. Definitely feels like it's missing something though and if I ever learn how to conjure up those bubble tea tapioca pearls, those are going in next time.
Tuesday: Thai green curry chicken with coconut jasmine rice
Sounds exotic, but not too difficult if you're cooking from a curry paste. Cop out, I know but I gotta start with the training wheels on this one. Stir fried the chicken, onions and peppers with soy sauce, fish sauce, ginger, garlic, olive oil and sesame oil first. Added the paste and coconut milk later. Sort of wish I had a bit more coconut milk because that paste was REALLY spicy. Very tasty, but room for improvement.
Wednesday: arugula and spinach chicken salad
Nothing special here although I did try a honey/garlic concoction to flavor the chicken. I was especially excited since the honey came fresh from a classmate's parents who are beekeepers! Topped with feta, balsamic vinegar and olive oil. Next time I'll take James's advice and try to mix in goat cheese to add something special to that vinaigrette.
ah told you ah'll be back
Did I actually say that? Who knows. Maybe this (the 18th? 350th?) time it'll stick. I was thinking about it before, but Alim said I couldn't consistently cook. I primarily respond/react to challenges and competition, so we'll see about that! Now to dig out the photos...
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