Thursday, August 16, 2012

greens, eggs, ham


contemplating killing tunafish,

GREENZ EGGZ N HAM

GREENS: kale-bell pepper-asparagus-avocado-scallion-basil oil
poached EGG
serrano HAM... 
(though i'd have totally been down for glistening fatty hamachi too.. maybe w a different mix)

while i figure my shiz out please go check out ridingshotgunla.com
completely....obsessed...

Friday, June 22, 2012

birthday leftovers


hazelnut cake, nutella ganache, berriez

this week...made the first bday in a minute!
(note, the above is not the cake..)

it was while ingredient shopping that i was reminded why i don't do this much anymore...
$$$$$$
these things ain't cheap...
butter, good chocolate, fresh fruit, heavy C.R.E.A.M. (dolla dolla bill y'all... ha i couldn't help myself)

anyhow, the original cake was two layers, circular, decorated w berries and kiwi,
not photographed cause, well,
it was a 21st bday cake and was promptly devoured by drunkies..

the cake above is the cake scraps all dressed up
and shared a similar fate and devoured up as munchies :D

--- happy bday h'moud!! ---

--

Thursday, June 14, 2012

ba dum ching


post vegas depression.

citrus fennel salad (5 types of citrus fruit!!)

tilapia, tomato-caper sauce, black beans, spinach.

rainbow-vegi quinoa salad w basil pesto. (broc, red peppers, carrots)

what a culinary trip it was btw...
sin city .. new kitchen muse

Tuesday, April 24, 2012

language of love


hello tuna straight up died.

actually i (for a few wks) attempted to start another one, 
an attempt to cast off the putrid tuna carcass...
only to realize the domain name wasn't the issue....
liberation never came.

this year has been the most difficult for me in so many ways...
so many unique challenges.
my energy, though not exactly diminished, was certainly redirected
(and still is)

but

ultimately....
i want so badly to give this another go
i owe it to my reader(s??), my family, and my friends.
mostly to myself though.
i may have let myself down in alot of other ways, 
but i'm sure as f*** not about to let this too fall and be forgotten.

--

a large variety of pictures from which to choose, from the past several months....
i'll share just a few today.

spicy bloody marys w bacon
this mix was ...well...THE mix.
garlic, onion, celery, horseradish, worcestershire, hot peppers, tabasco, lime, bacon fat.....

shared with my dad on easter sunday.
he came into the kitchen during this process..."why is it taking so long??" (half joking)
i smiled, tried to finish quickly
i worked to nuance every flavor...vegetal, smoky, sweet.
i wanted him to enjoy a great drink.

i don't know how else to explain. 
but seeing my dad enjoy this drink made me so genuinely happy.
love can be expressed so many ways, even by way of a cocktail.

----

the simplest things.. the best things.
back to the basics
(back to matrix, matrix....)
thomas keller's roast chicken.."mon poulet roti"
(adapted from the bouchon cookbook)

ingredients:
  • one 2-3 lb chicken
  • kosher salt
  • black pepper
  • several springs thyme
method:

preheat oven to 450 F.
rinse chicken, dry w paper towels inside and out.
salt/pepper cavity, and truss.
salt/pepper outside
place chicken in roasting pan, and then into oven.
roast 50 to 60 minutes (until done).
remove from oven, add thyme to juices in pan.
baste chicken w juices, then let rest 15 min.
---
if this post seems a bit down, the mind indeed weighs heavy
but that isn't necessarily a bad thing..rather a prelude to growth.
love you all, thank you for being so patient.
---




“It’s about the end of an era and the beginning of another. We know how one era ended, now we’re watching to see how the new one begins....
..I am optimistic to a certain extent, but I feel as though a lot (of the songs on the record) are about desperate times and different issues we’re facing, and just chaos and confusion.

- Billie Joe Armstrong, 
on ending Green Day's five year recording hiatus.

Tuesday, December 6, 2011

no words


!
never knew i could get so lost in school and work.
barely a moment's rest, but never a dull moment.

what made me come back...at a time such as finals??
study-procrastination led me to a campus blog that featured a CU student's food blog.
and.... it sucksssssss.
(not to be mean. so i won't identify it.)
honestly though, the tumblr is cringeworthy!
mediocre recipes, processed ingredients, improper cooking techniques, just a mess.

then i realized:
my blog has been dead for months so i've no right to such opinions,
being busy is a terrible excuse,
and most of all...
NOW is the time to get down and dirty.

where to even begin?
there's still been a lot of cooking
even more eating
very little photographing... 
and no writing. zero. (not even fo' class!)
time to brush off the rust i suppose.

dive right in with some highlights of the hiatus
as told by a camera phone :/

pour deux, svp.
did this after skimming a thomas keller recipe while in barnes and noble.

caramelizing onions is for the patient! low and slow, and i mean it. 
thinly sliced vidalia onions (maybe .25 in thick) and a tbsp of some sort of fat (butter duh!)
low heat, don't crowd them, replenish with water as needed, and keep the lid on. for hours.
the sugars in the onion caramelize and turn brown (think: making caramel from white sugar), then to mush.
only the tastiest brown mush.
and your apartment will smell amaaaazing. 

after this, essentially the rest is beef broth, thyme, and a light hand of salt.
...would be a shame to mask the sweet flavors that took hours to develop!
the final (and BEST) step is to add croutons and cheese. 
used a mix of gruyère and comté.. it is french onion soup after all. emmentaler could work well also.


double choc!

dark chocolate cake + chocolate sour cream frosting. 
does it get any easier / tastier?


chia seeds pt. 1

ok this photo looks like strawberry jam...alas it is not.
turkey meat sauce (tomatoes, spices, ground turkey, etc) over quinoa, topped w chia seeds.

two conclusions:
  1.  love using chia seeds because not only am i reminded of chia pets, they are packed with omega-3's and add interesting texture and mild nutty flavor.
  2.  in my 22 years of ravenous white pasta eating, quinoa is a great (super healthy!) substitute. did you know it's a seed? gluten free? has all 9 amino acids? a completely delicious complete protein.

...the ugly
not all good food looks good. because some looks like this.
rotini w chèvre, gorgonzola, butternut squash, toasted almonds, fresh basil and arugula.

roasted the butternut squash with coconut oil... another obsession of late
stinky gorg and pungent arugula help balance the heavy emphasis on creamy sweet flavours.
adding the basil and toasted nuts almost feels like a deconstructed pesto!

all in all, a good debut to pasta tuesdays at 420. not to mention very fall-esque!


say cheese!
cheesy toasts: one idea, endless possibilities.
absolutely impossible to go wrong with salt + fat + carb...except maybe in the dressing room
alternating toasts of black truffle brie and pizza style (homemade tomato sauce + fresh mozz)
elegant and sumptuous juxtaposed with simple nostalgia.


now say...kimchi!
one person i find particularly inspiring in the food world is sarah j. gim (tastespotting!!)
her red rice bibimbap is just one example of her creative uses of grains.
when my uhmmah sent me back with a container of kimchi, 
i saved some of the overripe bits at the bottom and fried it up w some quinoa.
again.... quinoa....obsessed.
(ps the only good thing about this picture is the hareubang in the back. so appropriate!)


snacktime
as exemplified by chocolate cupcakes, simple often cannot be beat.
apples in a row and a stack of brie. nom nom.


a quick breakfast (and moooore chia seeds)
breakfast today.
dry-curry red lentils w chia seeds. 
vitamin flood much needed during final exams!!

and i am never sure how to conclude........out.