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.
Feb 18 2008
I originally wanted to test out a dessert experiement for my mom today, since she’s the big chef of the family. She ended up asking me to cook a full dinner. I ended up preparing a three course meal. It was very last minute. I planned the meal Saturday night after Katelyn’s second birthday. Continue Reading »
Feb 11 2008
This past week was filled with big dinners because of the Chinese New Year. My parents did a lot of cooking for us. So last night I decided to cook a nice dinner for them. I made soupe au pistou. It’s a French vegetable soup with pistou. Pistou is similar to pesto. It was nice a hearty and tasty. I also made a leeks vinaigrette salad. The vinaigrette turned out amazingly well. The tangy red wine vinegar was perfectly balanced by the egg. I definitely would make it again. Both the soup and salad are Anthony Boudain recipes. His book, Les Halles, hasn’t failed me yet.
For the main course I made poulet cuisses maison (chicken thighs). It’s basically seared then cooked on medium heat. A vinegar based sauce is made from the chicken fat afterwards. This is the first main course recipe I tried from Jacques Pepin. I have made a couple vegetable dishes from his recipes before with great success. This dish was no different. I got it from his book The Short-Cut Cook. This was a quick and simple recipe with big payoff.
I uploaded photos of the food on my Flickr account.
Nov 23 2007
Holy frick! This new recipe blow my last roast turkey straight out of the water. Hands down, this is a superior recipe. This was an amalgamation of four different recipes that I found. I need to write up a final recipe of what I actually did so that I can use it again. It was just ridiculously good. I only messed up the skin a little bit. Nothing I can’t change next year. Damn. I think I may have finished a third of it by myself. The last two roast chickens I made recently definitely gave me some ideas in this recipe. I’m glad it worked out. I ate a lot today and I think I’m going to pass out now.
A few things that I am thankful for:
I hope everyone enjoyed their Thanksgiving.
Thanksgiving 2007 Photos
Nov 22 2007
Here’s a photo I took yesterday before I started my whole cooking process. This year, I’m trying a new recipe. Not that the old recipe sucked — it’s amazing — I just wanted to improve on it. I changed the brine recipe to include a bunch of different herbs and wine. The roasting portion of the recipe is about the same. I added a few slice of citrus fruit in the cavity for a little flavor. I also used homemade herb butter to rub down the turkey. It smells good so far.
Thanksgiving 2007 Photos
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