Skill level: (I'll just leave this answer here) medium. I'm not intimidated by long ingredient lists, but I'm a long way from Top Chef.
Favorite Cuisine: American. Southern and Californian mostly. I love to roast a chicken.
Cooking or Baking: Grilling
Favorite Appliance: Food processor.
Favorite Junk Food: Peanut butter, chocolate, and salt in more or less any combination.
Favorite Real Food: For day-to-day indulgence, it's wings. A birthday-level treat is a nicely cooked piece of steak.
Thursday, July 7, 2011
Wednesday, July 6, 2011
Food bio
Dena's already met me, and even eaten my cooking (such as it was), but I'll do this anyway, to keep the ball rolling.
Skill level: Medium, but erratic. I have a tiny number of mainstays that I've been making once every couple of weeks or so for basically my entire adult life, and I'm good at thinking up endless variations on them based on what's in season or what I have on hand. When it comes to learning new recipes sometimes I can get things to come out well, and sometimes I feel like a Typical Guy who can't even find the "on" button on the microwave.
Favorite cuisine: Do I have to pick just one? Mexican, Chinese, Indian, Korean, Thai, Vietnamese, Italian, Northwest fusion, Peruvian, North African, Malaysian (think Thai plus mangoes), Japanese of course... None of which I can really make.
Cooking or baking: Definitely cooking. Which is great because Akiko has gotten really interested in baking over the last few years. But doesn't really like to cook.
Favorite appliance: Slow cooker, among those acquired recently. But our fancypants Japanese rice cooker is the one we really can't live without.
Favorite junk food: Chips, yes, all kinds. We went to a city 4th of July festival over the weekend and got these - potato chipper swirls - basically a whole potato sliced into swirly curly chips and fried to perfection, somehow both crispy and chewy... Pardon me, what were we talking about?
Favorite real food: Oh, my, this is going to be hard. Pizza, curries, any kind of cheese. Fish'n'chips. Deep-fried clams, New England-style. Taryn's Hopi corn salad. Fresh berries.
As you can see from the above lists my tastes run entirely toward the heart-attack-by-age-45 end of the spectrum - which gives me about four years to change my ways, come to think of it! One of the great things about this family food blog is that almost every recipe y'all post is healthier than almost anything I habitually make. So it's been great: I hope we keep it going.
Skill level: Medium, but erratic. I have a tiny number of mainstays that I've been making once every couple of weeks or so for basically my entire adult life, and I'm good at thinking up endless variations on them based on what's in season or what I have on hand. When it comes to learning new recipes sometimes I can get things to come out well, and sometimes I feel like a Typical Guy who can't even find the "on" button on the microwave.
Favorite cuisine: Do I have to pick just one? Mexican, Chinese, Indian, Korean, Thai, Vietnamese, Italian, Northwest fusion, Peruvian, North African, Malaysian (think Thai plus mangoes), Japanese of course... None of which I can really make.
Cooking or baking: Definitely cooking. Which is great because Akiko has gotten really interested in baking over the last few years. But doesn't really like to cook.
Favorite appliance: Slow cooker, among those acquired recently. But our fancypants Japanese rice cooker is the one we really can't live without.
Favorite junk food: Chips, yes, all kinds. We went to a city 4th of July festival over the weekend and got these - potato chipper swirls - basically a whole potato sliced into swirly curly chips and fried to perfection, somehow both crispy and chewy... Pardon me, what were we talking about?
Favorite real food: Oh, my, this is going to be hard. Pizza, curries, any kind of cheese. Fish'n'chips. Deep-fried clams, New England-style. Taryn's Hopi corn salad. Fresh berries.
As you can see from the above lists my tastes run entirely toward the heart-attack-by-age-45 end of the spectrum - which gives me about four years to change my ways, come to think of it! One of the great things about this family food blog is that almost every recipe y'all post is healthier than almost anything I habitually make. So it's been great: I hope we keep it going.
Tuesday, July 5, 2011
Food Bio
Since this doesn't actually involve cooking, I'll do this post.
Skill Level - Novice, though I can make the following dishes better than anybody else in the family: cold cereal, instant ramen (unadulterated by fancy ingredients), and tuna food (aka pouring the juice from a can of tuna on dog food).
Favorite Cuisine - Um...whatever has been cooked for me? Also, Mexican (both Tex-Mex and Mexico City-style).
Cooking or Baking - Doesn't opening a can count as a method? Otherwise, baking.
Favorite Appliance - Hot air popcorn popper. Also, I used to love the thing we'd make single toasty cheese sandwiches on at home.
Favorite Junk Food - Depends on my mood. Lately, Limón potato chips. Also pistachios. Also hot buttered popcorn.
Favorite Real Food - Cold cereal. Also tacos al pastor from El Califa in Mexico City.
Skill Level - Novice, though I can make the following dishes better than anybody else in the family: cold cereal, instant ramen (unadulterated by fancy ingredients), and tuna food (aka pouring the juice from a can of tuna on dog food).
Favorite Cuisine - Um...whatever has been cooked for me? Also, Mexican (both Tex-Mex and Mexico City-style).
Cooking or Baking - Doesn't opening a can count as a method? Otherwise, baking.
Favorite Appliance - Hot air popcorn popper. Also, I used to love the thing we'd make single toasty cheese sandwiches on at home.
Favorite Junk Food - Depends on my mood. Lately, Limón potato chips. Also pistachios. Also hot buttered popcorn.
Favorite Real Food - Cold cereal. Also tacos al pastor from El Califa in Mexico City.
Thursday, June 30, 2011
Welcome and Food Bio
In honor of our newest food blogger (as soon as Dena accepts her invite--hi Dena!) I thought it would be cool for everyone do do a little food bio to welcome her and get to know her tastes. This might actually have been a good way to start our blog, but it's way too late for that. So I'm doing it now.
Skill level: medium. I'm not intimidated by long ingredient lists, but I'm a long way from Top Chef.
Favorite Cuisine: Indian and Italian (I'm better at cooking Italian than Indian, though.)
Cooking or Baking: Cooking, usually stovetop.
Favorite Appliance: The fancypants rice cooker Akiko's parents gave us.
Favorite Junk Food: potato chips, all kinds.
Favorite Real Food: fancy cheese. I'm in love with Denmark's Finest Havarti.
Except for the occasional tuna salad for the kids, I cook entirely vegetarian. I'm not a good enough veggie to worry about rennet in my cheese or ask about chicken broth at the occasional pot luck or anything. I like veggies but I'm not great with fruit, and I prefer spicy to sweet. My recipe book is full of one-pot wonders and I've been trying to add more light, cold dishes for summer. Yum!
Skill level: medium. I'm not intimidated by long ingredient lists, but I'm a long way from Top Chef.
Favorite Cuisine: Indian and Italian (I'm better at cooking Italian than Indian, though.)
Cooking or Baking: Cooking, usually stovetop.
Favorite Appliance: The fancypants rice cooker Akiko's parents gave us.
Favorite Junk Food: potato chips, all kinds.
Favorite Real Food: fancy cheese. I'm in love with Denmark's Finest Havarti.
Except for the occasional tuna salad for the kids, I cook entirely vegetarian. I'm not a good enough veggie to worry about rennet in my cheese or ask about chicken broth at the occasional pot luck or anything. I like veggies but I'm not great with fruit, and I prefer spicy to sweet. My recipe book is full of one-pot wonders and I've been trying to add more light, cold dishes for summer. Yum!
Tuesday, June 28, 2011
Crostinis
I made (bought) crostinis and made super easy toppings that turned out really fun and light for summer. It was like an Italian version of do-it-yourself tacos.
Our toppings were:
First I did a basic tomato deal, kinda like Taryn's bruschetta recipe. I diced a roma tomato and a handful of grape tomatoes, threw in some julienned sun dried tomatoes and basil and balsamic vinegar. Next time I'd use a tad less vinegar, but it turned out sweet and fresh tasting.
Second, I chopped a medium-small can of black olives and four or five green olives, mixed in a little pesto (store bought, left over from another recipe), and sliced some mozzarella to go under it. Kind of a poor man's olive tapenade. People into capers might use those instead of green olives, I bet that would be interesting.
Third, we had artichoke dill spread. I was originally going to make this recipe, but Sunflower Market had a dill dip just like it but better, so I chopped my artichokes fine and mixed them with the dill dip. It turned out well and the kids loved it.
I thought about doing a mushroom topping, too, but I didn't feel like actually cooking.
Obviously, these barely qualify as recipes, but that's kinda why I liked them. If anyone else has super easy topping ideas or funsies dinner ideas, I think they'd be great for summer "cooking."
Our toppings were:
First I did a basic tomato deal, kinda like Taryn's bruschetta recipe. I diced a roma tomato and a handful of grape tomatoes, threw in some julienned sun dried tomatoes and basil and balsamic vinegar. Next time I'd use a tad less vinegar, but it turned out sweet and fresh tasting.
Second, I chopped a medium-small can of black olives and four or five green olives, mixed in a little pesto (store bought, left over from another recipe), and sliced some mozzarella to go under it. Kind of a poor man's olive tapenade. People into capers might use those instead of green olives, I bet that would be interesting.
Third, we had artichoke dill spread. I was originally going to make this recipe, but Sunflower Market had a dill dip just like it but better, so I chopped my artichokes fine and mixed them with the dill dip. It turned out well and the kids loved it.
I thought about doing a mushroom topping, too, but I didn't feel like actually cooking.
Obviously, these barely qualify as recipes, but that's kinda why I liked them. If anyone else has super easy topping ideas or funsies dinner ideas, I think they'd be great for summer "cooking."
New jams, Arizona edition
Just got back from a week at the parental units' house in Tucson (thanks, folks!). Might have a couple more food-related posts later. This one's about souvenir jams. We didn't get any last time we visited Tucson, but this time we did.
If you've been there you can probably guess one of them: you can find prickly pear jelly at any roadside gift shop. We got ours at the Tohono Chul Park gift shop. The brand we got was Cheri's Desert Harvest. The other jam we picked up was Margarita Marmalade, from the same maker.
The Prickly Pear Cactus Jelly (as they title it) is good, but I think it might have a tad too much lemon juice in it - it mollifies the prickly pear flavor so much that you easily forget what you're eating. (Not that I'd know what pure prickly pear tastes like - but I've had prickly pear candies, and those taste more distinctive than this.) It's a good jam, but not a standout.
The margarita marmalade, on the other hand, is excellent. A great mix of lemon, lime, and red lime. They say it has tequila and triple sec in it, too, and I'm sure those help with the bitterness, but I imagine all the alcohol cooks out in the jam-making process, because there's no bite. Just a tiny spiciness mixed in with the fruit. A winner. Definitely worth picking up another jar next time we're down there.
If you've been there you can probably guess one of them: you can find prickly pear jelly at any roadside gift shop. We got ours at the Tohono Chul Park gift shop. The brand we got was Cheri's Desert Harvest. The other jam we picked up was Margarita Marmalade, from the same maker.
The Prickly Pear Cactus Jelly (as they title it) is good, but I think it might have a tad too much lemon juice in it - it mollifies the prickly pear flavor so much that you easily forget what you're eating. (Not that I'd know what pure prickly pear tastes like - but I've had prickly pear candies, and those taste more distinctive than this.) It's a good jam, but not a standout.
The margarita marmalade, on the other hand, is excellent. A great mix of lemon, lime, and red lime. They say it has tequila and triple sec in it, too, and I'm sure those help with the bitterness, but I imagine all the alcohol cooks out in the jam-making process, because there's no bite. Just a tiny spiciness mixed in with the fruit. A winner. Definitely worth picking up another jar next time we're down there.
Sunday, June 26, 2011
Coke roast pork
This is a recipe from Dad, but I'm posting it on his behalf because we haven't gotten him converted to the whole blog thing. We're working on it.
Coke Roast Pork
Ingredients:
pork roast - shoulder, or any cheap cut is fine, because the coke tenderizes it
onions and carrots to taste
1 pkg dry onion soup
1 can cream of mushroom soup
1/2 bag frozen peas
1 can coke (regular or diet)
Note: we used about a 5 pound roast, to feed 6, and there was a lot left over. Because you're cooking it in a wet medium, it doesn't shrink.
1. Slice the veggies and place in the bottom of the slow cooker.
2. Sear pork on all sides in a hot pan on the stovetop. This seals in some of the juices and flavor. Place it in the cooker.
3. Pour onion soup mix on top, spoon mushroom soup on top, pour coke over all.
4. Cook on high until done - 4-6 hours. Timing and temp can be adjusted - we often put it in before church on high, then turn it down to low when we get home.
5. Can add fresh rosemary sprigs when you turn the temp down, or add mushrooms. I use the rosemary as sprigs so it can be removed prior to eating. Fresh rosemary from your Arizona backyard is preferable!
6. When pork is done, remove to a pan. Add frozen peas (as many as you want) to the now voluminous liquid in the pot.
7. Dissolve about a half cup of corn starch in some cold water, then stir into the liquid. Turn the slow cooker to low. The corn starch thickens the liquid into a nice gravy - can add more corn starch to taste. Cook until peas are warm.
8. Ladle out veggies, separating them from the gravy.
Garlic could be part of this dish as well.
Q: Where did you get this recipe?
A: From a Coke cookbook. There is one! We have one! This is nice because the coke tenderizes the pork so nicely. The coke taste completely disappears. And this is all the liquid you need.
Bonus:
Served this with Mary Ann's Cole Slaw:
1 slaw mix kit
1/2 cup or so craisin (cranberry raisins)
sliced toasted almonds
1/2 cup mayo (or Miracle Whip) if needed
Mix. Chill. Eat.
Coke Roast Pork
Ingredients:
pork roast - shoulder, or any cheap cut is fine, because the coke tenderizes it
onions and carrots to taste
1 pkg dry onion soup
1 can cream of mushroom soup
1/2 bag frozen peas
1 can coke (regular or diet)
Note: we used about a 5 pound roast, to feed 6, and there was a lot left over. Because you're cooking it in a wet medium, it doesn't shrink.
1. Slice the veggies and place in the bottom of the slow cooker.
2. Sear pork on all sides in a hot pan on the stovetop. This seals in some of the juices and flavor. Place it in the cooker.
3. Pour onion soup mix on top, spoon mushroom soup on top, pour coke over all.
4. Cook on high until done - 4-6 hours. Timing and temp can be adjusted - we often put it in before church on high, then turn it down to low when we get home.
5. Can add fresh rosemary sprigs when you turn the temp down, or add mushrooms. I use the rosemary as sprigs so it can be removed prior to eating. Fresh rosemary from your Arizona backyard is preferable!
6. When pork is done, remove to a pan. Add frozen peas (as many as you want) to the now voluminous liquid in the pot.
7. Dissolve about a half cup of corn starch in some cold water, then stir into the liquid. Turn the slow cooker to low. The corn starch thickens the liquid into a nice gravy - can add more corn starch to taste. Cook until peas are warm.
8. Ladle out veggies, separating them from the gravy.
Garlic could be part of this dish as well.
Q: Where did you get this recipe?
A: From a Coke cookbook. There is one! We have one! This is nice because the coke tenderizes the pork so nicely. The coke taste completely disappears. And this is all the liquid you need.
Bonus:
Served this with Mary Ann's Cole Slaw:
1 slaw mix kit
1/2 cup or so craisin (cranberry raisins)
sliced toasted almonds
1/2 cup mayo (or Miracle Whip) if needed
Mix. Chill. Eat.
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