Jun 29 2008
Today was another night of our cooking club. The theme for tonight was lime. I baked some lime butter cookies as a bonus. The main dish I made was a seared ginger lime pork tenderloin. I created this recipe just for tonight. It turned out great so I have decided to share it with you.
Apr 06 2008
I finally got around to trying my hand at baking something complex. I did make some mini-financiers au miel earlier this year, but those where kind of simple. Tonight was the third time baking in all the years I’ve been in the kitchen. All three times happened this year. Today made a chocolate and zucchini cake. The recipe is from the aptly named book, Chocolate and Zucchini: Daily Adventures in a Parisian Kitchen, by Clotilde Dusoulier. I bought the book a while back when it was on one of the end of the shelf displays at Border’s.
Mar 27 2008
I had a great wakame (seaweed) salad recipe that I loved, but I think I have lost it. It’s lost in the terabytes of chaotic data I call my hard drives. I tried searching the web for a replacement, but none of them are the same. So now, I’m left with no choice but to come up with a new one. It’s definitely going to be a bit experimental and slightly untraditional, but that’s where the fun lies. If the recipe turns out. I will post it here. I will write about the results regardless.
Mar 10 2008
On the Travel Channel, Monday night, March 10th, at 10 p.m. ET/PT, Anthony Bourdain goes back the kitchen of Les Halles. He’s been gone eight years and now he’s coming back to see if he still has what it takes to run his pirate ship. Since leaving Les Halles, the dining area has doubled, the kitchen is still the same size and Tony is not any younger. I’ve been waiting for this episode since he teased it back in November. This is also the season finale of No Reservations. I can’t think of a better scenario to end the season with. I’m so excited to see it. I’ve only seen him cook once on Chef’s Story and a few brief moments throughout No Reservations. It’ll be interesting to see him in a real kitchen doing his thing. This means that I will be completely off the grid tomorrow night while it’s airing. Don’t even bother trying to reach me. You will be ignored.
Jan 19 2008
I have successfully returned to cook at the restaurant without burning the place down. Bonus. I definitely was not rusty like I thought I might be. It went smoothly. There wasn’t all that much to cook. Yes, it was twenty trays of food, but a commercial wok is quite large. It felt good to cook over such a big fire again. It’s a bit of a power rush and I enjoyed it. I ended up smelling like teriyaki sauce. Could be good or bad I guess.
Jan 18 2008
My family just asked me today to help cook for a catering job this Saturday morning. My dad and I will be cooking food for a wedding party of, I think, two hundred guests. That’s roughly 20 trays of food. This will be my first time in three years cooking in a commercial kitchen. It will be interesting. I’ll probably tire my arms out. Sad. My arms used to be in such great shape when I was working the wok all the time.I guess I’ll get to see if I still have what it takes to work in the kitchen.
