Posted by chris on Jul 3rd, 2009
- Pan-roasted chicken with sherry vinegar & marsala wine sauce
- Carrot mashed potatoes with fresh chives
- Asparagus with crushed garlic & olive oil
The past few weeks I’ve been traveling and moving around. I just set up shop in a new place in Oakland, next to Lake Merritt & Piedmont. So this is the first meal I’ve cooked in a long while. Luckily, I had the help of my friend, Brian.
I asked Brian to drop a whole chicken in a large bowl of salt water to brine it. Well, I misjudged the capacity of the bowl and the water (or “salmonella water” as Brian would call it) spilled onto our counter (or “salmonella counter” as Brian would call it) soaking a roll of paper towels (or “salmonella paper towels”) and his clothes (or “salmonella clothes” as Brian would call it).
He showered, changed clothes and did everything short of calling for a government Hazmat team to come sanitize the kitchen.
Everything else went smoothly and the mashed potatoes have been dubbed by Brian, “The best mashed potatoes I’ve ever had… That I can remember.” So unless he’s had mashed potatoes that were so tasty that it caused memory loss, I think that’s a good review.
Posted by chris on Feb 12th, 2009
My dinner tonight: salmon poached with lemon & lime slices, pinot grigio and minced shallots. The white wine made me feel like a grown up, but I’m not totally sold on the idea of poached salmon, yet. It tasted great, but I don’t think there was a lot of difference between poaching & other cooking methods. I’ll give it another shot sometime.
The sauce (pictured below) was created by reducing the liquid I used to poach the salmon. With some added juice from an orange, brown sugar and honey.
- Turn on your broiler
- While you wait for it to heat up, toss asparagus with olive oil, minced garlic, salt & pepper — you must get your hands dirty, don’t try to fight it
- Get baking sheet. Add aluminum foil. Add asparagus.
- Place the asparagus 4 inches away from broiler’s heating element
- Cook for 8 minutes, rearranging asparagus half-way through
Much better than all the boiling/steaming nonsense (which I’ve tried plenty of times). I’ve cooked asparagus several different ways, but this is the method I’m going with from now on. It’s faster, easier and tastes better. [resists urge to add something vulgar]
Posted by Ana on Feb 10th, 2009
This was dinner last night. I have realized now that having a whole chicken in the freezer at all times it great for backup. You can’t ever go wrong with baking a whole chicken. You just marinade it and pop it in the oven! I followed this Roasted Garlic Recipe and it came out soooo good! Very easy to make too! My husband loved it. His eyes rolled to the back of his head when he took the first bite so that tells ya something! hahaha
ps. Sorry about the sucky picture quality. I took it with my cell phone.
Posted by chris on Dec 8th, 2008
- Sample of Hennings cranberry cheddar from Whole Foods
- All natural bone-in rib eye steak, seasoned with garlic, rosemary, butter, salt & pepper
- Green beans with chopped almonds and butter. They were good, but next time I’ll throw in some cayenne pepper or something to spice it up.
- Grilled vegetables. I lazily bought these from Sonoma Chicken Coop at the last minute.
- 337 2006 Cabernet Sauvignon
- Kashi GOLEAN crunchy chocolate peanut bar. I’m tempted to stop mentioning this, since I have one almost every day.
The steak was cooked using a method that I believe Cook’s Illustrated gets credit for. I usually pan-sear first and then transfer to an oven that’s also cooking the vegetables/sides. But I read about people cooking steak in a 250 degree oven first and then searing it. This allows the steak to cook evenly at a low temperature in the oven, while still getting that nice texture by blasting it with high heat to finish it off.
The steak was super tender and I think as I use this method more, I’ll only get better results. But I’m all steak-ed out for the moment, so it may be a while before I get to try this again.
Posted by chris on Dec 4th, 2008
On Monday, Annie and I cooked dinner while watching It’s Always Sunny In Philadelphia. But before we could cook, she had to work on some nerd stuff and I had to eat slightly healthy things:
- Kashi GOLEAN crunchy chocolate peanut bar
- mix 1 tangerine protein & antioxidant drink
- Organic sliced apples from Trader Joe’s
Now that we got that out the way…
- Shrimp with cocktail sauce from Whole Foods. I ate it while cooking dinner, forgetting for the thousandth time that Annie doesn’t like shrimp (Who doesn’t like shrimp?! Nobody, that’s who.)
- All natural rib-eye steak (lots of marbling!), pan-fried with butter and chopped garlic, seasoned with truffle salt & black pepper
- Sauteed & broiled organic russet potatoes with extra virgin olive oil, butter, rosemary, garlic, Lawry’s seasoning salt and black pepper
- Sauteed organic California-grown green beans, wrapped in prosciutto
- Sauteed organic asparagus, wrapped in bacon
- 337 2006 Cabernet Sauvignon
In my defense
As you can see above, I ate sliced apples, a protein+fiber bar and a protein+antioxidant drink before cooking. What you don’t see, is that Annie had two espresso chocolate chip cookies and garlic+herb baked veggie chips before dinner. [Brushes dirt off his shoulder.]
Posted by chris on Jun 4th, 2008
Another peek into my latest food conquests…
My not-so-secret problem
- Espresso Chocolate Chip Cookies
- 11 brownies from the Apple Cafeteria (details in an upcoming post)
- Belgian chocolate assortment
Grains & carbs
- Kashi Whole Grain Flakes cereal
- Kashi GoLean Crunch Honey Almond Flax cereal
- Organic stuffing mix
- Eggplant pesto
- Tomato & basil hummus
- Garlic mint cheese
- Sweet jalapeno spread
- Spinach bolani
- Lentil bolani
Bolani is a super thin flat-bread that’s filled with spinach, lentil, pumpkin or potato and baked in a clay oven. I buy it at my local farmer’s market and it contains no meat or meat products. All you do is break off some bread and put on whatever sauces/spreads you think will taste good together. Then try to eat it quickly before anyone asks you for samples.
The garlic mint cheese sounds weird, but I see it getting the most use. It tastes pretty darn good as a base— just throw some sweet jalapeno or eggplant pesto on top and it’s good to go.
- Organic strawberries
- Navel oranges
- Salmon filets
- Brown sugar
One weekend, I got it into my head that I was going to create a salmon recipe that utilized a citrus sauce/glaze. I’ll write the details on this later (complete with pictures).
Posted by chris on Jan 17th, 2007
TIP: When you want a midnight snack, don’t start cooking chicken stock from scratch. It’s now approaching 3AM and I’m finally able to eat my chicken soup that’s been simmering for over four hours.
For those who care, the ingredients are: the remains of a rotisserie chicken, chopped celery, baby carrots, chopped onions, minced garlic, herbs/seasoning (from Harry & David, but you can use whatever you got – I bet even just salt and pepper would taste good) and lots of water.
After letting those ingredients simmer over a low heat for several hours, I sleep-walked downstairs to the kitchen and tossed in some penne pasta.
Why am I still writing? It’s feasting time. 3AM is the proper hour for feasting, right?