Saturday, August 6, 2016

Late Night Kitchen Sink Ratatouille

Your guess would be as good as mine as to why I made ratatouille just now at 1 AM.

I generally tend to view anything that doesn't involve meat as fairly easy when it comes to the labor, even if it isn't.

I've had some eggplants sitting around and I've been meaning to do something with them. They gave me the inspiration to make ratatouille, but they're still sitting on my counter because I bought another eggplant for my ratatouille purposes when I was at the store earlier. I did not have my phone on me, so I could not look up a recipe for ratatouille to make sure I had all the ingredients. I decided I was gonna wing it (improvise).

Saturday, July 2, 2016

Potato Latkes



This was a recipe that was handed out around last December by a teacher whose class I helped out by tutoring. The teacher was Jewish, so that's how the class ended up eating potato pancakes for show and tell.

Sunday, April 17, 2016

New flavors I HATE: Beautiful

How can something taste beautiful? or stupid?

I had one of those learning weekends where you find out the hard way that you can't eat everything and won't eat everything.

It started at weekly dim sum.


They have two kinds of jelly on the dessert cart. Rose and Dragonfruit. I know I love the dragon fruit, but I couldn't say I prefer it to the rose because I'd never had it. The guy could only describe the taste as "beautiful" and I generally don't like perfumy flavors. I tried it and immediately regretted it. If you would never go into your backyard and find roses to eat immediately, then anything with a strong flower flavor is not a good idea. It's good in some macarons, but that's only if done right. 

It was my lucky day, after dim sum, my sister and I went to get Turkish coffee. Along with the coffee they served us lokum, ROSE flavored lokum. 

As someone who can kind of know immediately upon description whether or not I'll like something, if I ever find myself questioning if I'll like something, then the answer is most likely no. 

Monday, December 28, 2015

The Great Delegator: Thanksgiving & Christmas 2015


As usual, the posts are a little sparse. When I'm not busy, I'm just tired. There have been a lot of new and exciting developments in life and in my world of cooking. One of my more recent developments is delegating out meal chores on the big days: Thanksgiving and Christmas Eve.

Thanksgiving went pretty well. The table was not as crowded with vegetables (as I usually prefer), but it also was not crowded with casseroles. I let my little cousin also take over desserts since - like I've said - I've been tired. He contributed a fresh fruit tart and also a red velvet cake in place of a previously promised ube cake. The lack of an ube cake was quite the let down. A lot of the menu of previous years was present at this years table:

Roasted Root Vegetables
Mushroom Stuffing
Kikiam
Roasted Cauliflower
...etc

There is something nice about knowing exactly what you're doing, but I find myself just getting a little bored. 2016 I'll be aiming to expand my Thanksgiving horizons.


Christmas Eve, my delegation worked out even less than before. The little cousin is starting to take orders for his baking skills and once again failed to show an ube cake, this was also in addition to failing to make pancit. I'm not trying to rag too hard on it, but seriously - don't offer to make something if there's a chance you can't. He's only 20 though, he still has a lot of impractical optimism. The table looked a little sparse until my mom took out some Chinese food. The newcomer to this table was creamed spinach. I utilized a Cooks Illustrated recipe and...I'm not sure I even like creamed spinach. It was ok. I think one thing that really affected my planning and cooking experience for Christmas Eve was that fact that I'm still getting over a cold and couldn't really smell things. I finally got to try out my sweet potato buttermilk pie recipe with garnet sweet potatoes and lemon zest - maybe it's because I didn't mash the potatoes as well as I had previously but garnet sweet potatoes seemed a little more fibrous and not as sweet. I'm sticking with jewel sweet potatoes for my pie, the texture seems smoother. Also, the lemon zest was a nice touch, I don't have any strong inclinations towards with or without. Lastly, the pie tastes better after it's been refrigerated overnight. 

Overall, pretty good turn out this year. I'll need to make a mental note to have some back up side dishes, 

Thursday, April 2, 2015

Unholy Union Salad: White Anchovy and Blue Cheese Salad

This is a salad that I would like to call: The Unholy Union because it combines


Wild Planet White Anchovies:

A small oily fish in a tin that tastes like a more mild version of sardines.

Fourme d'Ambert:

A blue cheese that my boyfriend describes as tasting like the smell of a barn in Wisconsin. The cheesiest state in the union. Is that really a bad thing? I think not.

The result is this:


Perhaps the most awesome salad ever.

Monday, December 22, 2014

Sweet Potato Buttermilk Pie


I beta tested sweet potato pies for Thanksgiving. One was just a sweet potato pie and the other was a sweet potato buttermilk pie. Originally, both of the pies were going to be featured at this years Thanksgiving, but they were too similar and one was clearly better.