If you want to watch a great movie that revolves around passion for food, watch Big Night, super funny, great music, great cast, all the right ingredients and it’s on Netflix But anyways, I mention it, because I’m watching it it while I am trying to make sense of this post. NyQuil is messing with my brain this evening and is hard not to write more uninterestingly than usual. I want to write about baozi, bread, how similar they are, also about starch, a little bit on gelatinization, baking and of course Nutella. I hope it’s not a total disaster post! Continue reading
My first time cooking for a a fellow blogger’s project. Last night I prepped this dish as a submission for a fun cooking project at stefangourmet.com, with a few restrictions, this cooking challenge was very attractive, it forced me to leave my comfort zone and try some new flavors and explore chinese cuisine a bit. Base ingredients were: chicken, chillies, greens and nuts… Continue reading
Leaving even a crockpot alone in my apartment freaks me out. The idea of something generating heat and being unattended at the same time is a bit unsettling and has never happened under my watch. I don’t even own a crockpot, but I have an immersion circulator which I’ve used quite a bit but never left running overnight not to mention, running while I was away at work during the day.
After some reading, and checking with some of my blogger friends about the safety of doing this, specially after getting some advice from Stefan from stefangourmet.com, (wonderful chef and sous vide expert), I decided to prepare something different this time. It was very exciting to learn more about slow cooking using the sous vide technique, the flavor development is as you can imagine, crazy good, and the tenderness of this meat was out of this world. Ready for some extreme slow but delicious cooking action? I am! Continue reading
Really quick dinner recipe, I feel bad because lately I have been neglecting my blog a bit, but not on purpose or because of lack of interest. I do have a day job, and things have been going interestingly to say the least, but I still want to apologize for not posting more frequently. I’m also under the weather so comfort food sounds better than usual. Had chicken soup for lunch at my favorite mexican joint near work, La Fiesta Brava, and for dinner I made this pasta dish, extremely simple, extremely forgiving, I didn’t even have all the ingredients I needed, had to reach out for some onion powder, oh yeah! good ole onion powder. I would have liked to have an onion at hand, but it wasn’t the case. Powdered aromatics deserve respect too… but that’s a discussion am not willing to get into right now. Let’s get back to this pasta recipe! Here’s what I did: Continue reading
The luxury of having time to cook something nice in the kitchen, not that common nowadays, is it?, but quick dinners can still be made presentable and delicious. I will use this as an excuse to write about getting a steak dinner done in about 20 minutes and also talk about my experiences searing steak on a pan. I bought a new york steak on the way home (wish it had been a bit thicker, it also included the bone), I had some baby spinach in the fridge, and an onion that was ready to be cooked , literally, another day and it would have been too late for the poor little guy. Cooking a steak can be easy, once you understand a few things and follow a few steps. If your steak is frozen, thaw it overnight and come back to this post when ready! Defrosting a steak will take a lot of time and please don’t use the microwave for this, unless you don’t care about partially boiling the meat and ruining an expensive cut, at least that’s happened to me every time I did this in the past, maybe microwaves got smarter at defrosting but I doubt it. Ok, let’s assume our steak is cold from a fridge, here are the things to keep in mind when searing a steak properly: Continue reading
Here’s my take on a very delicious and strikingly looking italian dish, risotto nero, a beautiful and simple risotto cooked in sumptuous squid ink and fish stock. I have topped this dish with sautéed calamari, with a touch of sweet paprika and deglazed this with a splash of dry Noilly Prat, garnished with some red bell peppers for texture and color. The total cooking time is about 40 minutes, risotto is only ready when is ready, so pay attention to the pan, stir regularly, hydrate the rice little by little, adjust seasoning, taste taste taste along the way. And do not overcook the rice, the grains should still have a little bit of a bite to them, and the overall texture should be creamy. This dish is simply delicious, and if you are one of those out there freaked out by the concept of eating squid ink or by its looks, give it a try, it will blow your mind! Continue reading
A simple dish that I love but have never made at home. It was super fun and easy, something that without taking photos and taking notes shouldn’t require more than 20 minutes to whip out! This is kind of a rich dish, proceed with caution! the basic carbonara contains about 4-5 different sources of fat: cheese, cream (not a traditional ingredient), olive oil (optional), guanciale and of course the egg yolk’s fat on top of that, in today’s slight variant of this dish, sausage as well, so really 6! The good news is, this can only lead us to deep rich flavors and ultra yumminess if handled correctly, and by this I mean, not burning the ingredients or dropping the pan on the floor, because it’s hard to mess this up otherwise. I adapted and tweaked a recipe from Jamie Oliver’s. One thing that can get a little tricky is getting the egg yolks not to scramble. Once the pasta comes out of the boiling water, allow to cool a bit (about 30 secs) before adding the yolks, and mix well with a pair of tongs, making sure to coat all of the pasta, the yolks will thicken up and become velvety and creamy, adding a little of the pasta water helps too. Might take some practice getting the desired texture right, but it isn’t that difficult. Continue reading