doin' it wrong and having it taste good anyway.

Archive for 2009|Yearly archive page

Not Very Good Buttermilk Apple Tart

In dessert on August 14, 2009 at 10:47 pm

tart

I’m not sure if it’s obvious yet, but I’m not really a particularly fastidious – or good – cook. However, if you’re throwing pretty good ingredients in together, and you have a general idea of what fire does,  it’s pretty likely that it’ll end up tasting pretty good. (Don’t get me wrong – cooking the Food Network way definitely takes skill. But getting something easy and delicious on your dinner table is still not that hard.)

This is not always true.

Sometimes – my experiments fail, and the word “sometimes” is sometimes an understatement. In the interest of full disclosure, I’m going to document my less successful recipes – so I remember them.

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Rice Porridge

In chicken, rice on August 13, 2009 at 6:53 pm

porridge

My favourite sick person food is porridge. That’s not really giving it enough credit because it’s also a breakfast food(or lunch…or dinner), a 5 minute prep food, a “I’m really broke this week” food and a “what do I do with the rest of this rotisserie chicken” food.

The nature of my gastronomical upbringing has for the most part, been very rice-centric. When I lived in Malaysia, we ate a lot of rice congee. Simple, slightly chicken flavoured. I remember always picking the green onion bits out. That was probably the Chinese version(one of many Chinese variants). We also ate plenty of the Malay variant, called bubur ayam (Malay vocabulary lesson for the day. “bubur” is porridge. “ayam” is chicken. Woo.)

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Pigs in a Blanket

In processed food on August 13, 2009 at 1:06 am

pigsinablanket

If someone would like me to write the book “Cooking the College Student Way”, please feel free to send me an advance. I’ll even take it in the form of gift certificates to classy eating establishments in LA. I can make the perfect microwave ramen (protip : heat the water first).

Okay, pigs in a blanket. Hot dogs are delicious, right? Actually, I don’t like them. But put some dough around them, and some processed cheese, call them “pigs” and I’ve suddenly eaten 4.

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Crockpot Chicken Adobo

In chicken on August 13, 2009 at 12:45 am

adobo

I spent about 6 of my formative years in the Philippines and didn’t quite “fall in love” with the food quite as much as I merely integrated it into my life. When I moved away, I was saddened to realize that good chicken adobo was just not something that just appeared on the dinner table while visiting friends.

I still get some adobo, of course, although my current source for delicious, homemade chicken adobo happens to live in DC.

I don’t quite have the patience to prepare it the correct way, which I think involves dousing your kitchen in oil, but I was more than willing to give the crockpot version a shot.

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Sugared Strawberries

In dessert on August 13, 2009 at 12:26 am

sugaredfruit

In case it might not be obvious – I’m not that great a cook. I love food, and I love eating it, but I’m not really the kind to spend hours slaving over a stove. That’s why I’m all about delicious food that takes next to no time to prepare.

It just so happens that sugared strawberries are delicious. They are an integral part of strawberry shortcake, and are great for instantly classing up a scoop of ice cream.

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Baked Peaches.

In dessert, ice cream on August 12, 2009 at 11:35 pm

peachesandcream

I baked peaches for dessert. Just some sugar, and then icecream on top. It was delicious and ridiculously easy. Jason thought it was too sweet, so maybe the sugar isn’t even necessary.

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Ice Cream Combination #1

In dessert, ice cream on July 24, 2009 at 5:46 am

Directions:

Put a couple scoops of Häagen-Dazs Reserve’s Pomegranate Chip into a tea cup. Add a couple broken pieces of Pepperidge Farm Bordeaux cookies. Eat in two minutes.

Udon Comfort Soup

In noodles, udon on July 24, 2009 at 5:27 am

I realize that this is a simple dinner if, like me and other pretentious bohemian hipsters, you live in a city that has easy access to Trader Joe’s and Asian markets. Still, most chain grocery stores have an asian food aisle, where the ingredients for this incredibly simple meal can be sourced.

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Slightly Stirfried Scallops

In scallops, seafood on July 24, 2009 at 5:11 am

I’ve been wearing this hoboish peter pan green sweater from a vintage store near my place, but it is cashmere, which is one of those fabrics that just make me feel indulgent.So, feeling indulgent, I stopped by Whole Foods today to pick up some fresh scallops for dinner. At about $15 for six large, beautiful scallops($19.99 a pound), it’ll be a very occasional indulgence, especially when I’m cooking and the potential for failure is looming.

Fortunately, the scallops were yummy enough to stand alone without many cooking-type additives, and I didn’t overcook them.

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