HEEELLLLOOOOOOOO MY FRIENDSSSSSS long time no see. I’m back on the blog! To start the year off, I’d like to share with you some photos of an intimate dinner I had at R.C. and J.C.’s beautiful apartment. It’s actually pretty awful of me to do this to you because the dinner was effing amazing and you’ll… never actually get to have it.
You see, Chris Lee, R.C. and J.C.’s good friend, is about to head to California to open a new Nobu, and before his move across the country, he decided to cook a simple meal for his friends themed “Decadence.” And LAW and I were lucky enough to be invited.
The meal started off with a Lobster Cocktail and White Sturgeon Caviar (looking at the menu I stole from dinner because I definitely can’t remember the fancy shmancy names of all these delicacies) with smoked sablefish, creme fraiche, and a baguette from Maison Kayser – which is Chris’s favorite baguette in the city! This caviar was super smooth, lightly sweet, and with juuust enough of a punch to make it a delicacy. Ugh I’m drooling writing this.
Chris also made us some truffle butter, you know, just so we could finish up the bread.
Yup, delicious. Continue reading
One slow Saturday morning, I decided I wanted to make a citrus chocolate something. Orange and chocolate has always been one of my favorite chocolate combinations. Something about the combination of the citrusy acidity and the creamy cocoa tastes so complex and rich. I googled a bunch of recipes and this simple one from My Baking Addiction caught my eye.
The ingredients are basic, which is always the first thing about a recipe that attracts me. I don’t bake nearly enough to own all these weird baking-specific ingredients.
- 1 1/2 cup of all purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of ground ginger
- 1 cup of granulated sugar
- 2 large eggs (lightly beaten)
- 1/4 cup of vegetable oil
- 1 1/2 teaspoon of vanilla extract (I actually skipped this because, like I said, I don’t own baking things)
- 1 cup of milk
- zest of 1 orange (I would probably do zest of 2 oranges next time)
- 3/4 cup of dark chocolate chunks
My first time zesting an orange! Made the kitchen smell glorious. It was pretty cool to see the citrus oils spray into the air. Continue reading
Lacking scallions and enough garlic to make my usual honey soy glazed chicken thighs, I needed another recipe for the thighs and drumsticks I had in the fridge. Using my Google skillz, I found a recipe from The Kitchn that involved ingredients my very bare kitchen has (it’s the end of two weeks again where the roomies and I bike to Chinatown for our groceries).
Ingredients (slightly modified from posted recipe):
- 3 chicken thighs
- 3 drumsticks
- 3 tablespoons of miso paste (darker is better for this)
- 2-inch piece of fresh ginger, peeled and chopped
- 4 to 6 garlic cloves
- 1 tablespoon of lemon juice
- 2 tablespoons of vegetable oil
- 1 tablespoon of sesame oil
- 1 tablespoon of rice vinegar
- 1 tablespoon of soy sauce
- 1 tablespoon of chili powder Continue reading
I love Japanese Tofu (日本豆腐). Despite it’s name, it is actually a Chinese tofu made with eggs and soy milk. They are sold in tubes in Chinese supermarkets and are much more expensive than regular silken tofu – for good reason. The eggs make the tofu particularly smooth and silky and the extra protein makes it slightly more filling than traditional silken tofu. I also love the slightly eggy flavor. This was my first time making it and I’d like to say it was a success! Continue reading
For those of you who don’t know, I actually cook at home for dinner every Monday through Thursday, and sometimes for lunch on the weekends. I’m not always eating out as my blog may suggest… Pictured above is what LAW and I had for dinner last night. Panko-crusted chicken thigh, roasted broccoli, mashed potatoes, and sauteed portabella mushrooms. Nothing too fancy though since I normally make Chinese food, this seemed special.
J.P. brought us home two bags of Kraft Chili Lime and Panko mix, which was essentially panko mixed with some lime flavor and cheddar cheese. Panko, by the way, is a Japanese style bread crumb. The only difference from regular bread crumbs is that panko is made with crustless bread. The crustless bread is coarsely ground and tends to stay crispier than regular bread crumbs because they do not absorb as much grease. I defrosted the chicken thighs, patted on the panko and cheddar, and stuck it in the oven for about 30 minutes. I read somewhere that you shouldn’t cut up chicken right after you cook it because you end up losing all the juices. It’s best to wait a bit so the moisture is sealed in, which is what we did. The chicken ended up very juicy and tender. I was quite happy with it! The Kraft packet was pretty solid, with just a hint of lime. I didn’t have to add any other seasonings as the mix provided enough flavor on its own. I still have some more mix and chicken which I will save for another lazy cooking day. It’s honestly too easy. Continue reading
I’m not that much of a party pooper. I did in fact celebrate July 4th like any good ol’ American. I also watched Katy Perry dance around on stage in an American flag dress… it was interesting to say the least… Anyway, when deciding what we should do, the first thing that came to my mind was obviously what we should eat. What’s American? Hot dogs! We also wanted something that would provide some sort of entertainment, and not purely sustenance. What’s fun? A challenge! LAW, P.Y., D.T., and I had a Fancy Hotdog Party followed by some button smashing on an old N64. We each designed and made our own type of hot dog and shared it with the group, culminating in a glorious sausage fest (not that kind).
While the rest of us were in the kitchen prepping all the ingredients, LAW stole the ingredients and made hors d’oeuvres. Here I present to you his creations: 1) Rosemary Triscuit, pepperoni, mozzarella, olive oil, and red pepper flakes; and 2) Rosemary Triscuit, guacamole, and sour cream and onion potato chips. Both were deeeelicious. Guac + sour cream and onion was surprisingly amazing together. Then again, what isn’t good with guac?
Hence, I decided I wanted to make a GREEN MACHINE for no particular reason other than the fact that I wanted to use avocados and wanted a cool name for my dog (clearly not very creative here). I bought limes because they were on sale and are green. I also bought jalapeños because they are green and would add a nice kick to my flamin’ hot dog. I turned the avocado into guac with some raw onions, lime juice, and salt. I topped the guac with fried jalapeño peppers. When you fry jalapeños, they tend to get a little sweet. Unfortunately I didn’t have sugar, otherwise I would have used it to add even more sweetness. Sugar also helps to caramelize the peppers. Since LAW stole my guac for his crackers, I stole some of his bacon… no longer a Green Machine but definitely tastier.
I’ve been very into cauliflowers lately. The roasted cauliflower sides at all the restaurants just seem to be much tastier than usual. Of course, this is purely a result of me finally paying some attention to them. Have you really tasted a cauliflower? Unlike mushrooms and butternut squash, vegetables that have a good fan base, I feel like cauliflower doesn’t get enough cred. Carrots have carrot bread, butternut squash has soup, mushrooms have everything now… what does cauliflower have? Continue reading
Monday was a big day for me. I needed some serious brain power to get me through the day. Some people go for a run in the morning. Others get their dose of coffee. I make sure I have a good breakfast, full of rich brainy ingredients. After perusing the top 10 best brain foods, I decided to make the Ultimate Brainwich.
When I’m bored, restless, and/or stressed, I usually like to do one of two things: clean the apartment and/or bake. The more restless and stressed I am, the more I like to “challenge” myself. I’ll scrub the bathtub extra hard and bake a more demanding recipe, such as bread. Not a quick bread though, because I make those all the time. I wanted to make a real bread this time. Quick breads, such as banana bread, are breads that are leavened with baking soda instead of yeast, making the process much quicker. Non quick breads require yeast and lots of time. So on a glorious restless day, I made a loaf of Rosemary Garlic Bread, using plenty of yeast and time.
And oh my did the apartment smell GLORIOUS with the hot steamy fresh bread coming alive in the oven with plenty of roasted garlic and rosemary. I modified a recipe by cutting it down quite a bit because the original made 4 6″ loaves. I only wanted to make one. Continue reading
Generally speaking, my Sunday night dinners always tend to be lighter and healthier to make up for my gluttonous weekend. Though, the photo above is slightly deceiving because LAW and I each had at least two more servings of what is displayed… each, plus lots of great olive bread from the farmer’s market. But lots of salad and corn and fish isn’t too heavy, right??
This was my first time cooking non-salmon fish. I’m a bit of a noob in the fish-cooking department but hope to be an expert someday because I love fish so very much. Scrod was on sale at the supermarket so we decided to try it. Despite its severely unappetizing name, it’s actually quite a normal fish. Wikipedia describes it as a “young cod, haddock or other whitefish, split and boned.” Fair enough. I like cod, why not give it a shot? Continue reading