I’ve decided to reboot my food blog to include all aspects of my relationship with food as a cook, an eater and a photographer. You should head over to Eating Things With Noah and check it out.
(via Eating Things with Noah)
The Silver Spoon cookbook has introduced me to the technique of shirred or baked eggs. The placement here could probably be better but this is just lightly fried eggplant slices topped with two eggs and some tomato paste and then popped in the oven until the whites set.
I’m really getting into making fairly simply cooked vegetables. This recipe for glazed carrots from the silver spoon is just sliced carrots and onion sautéed in butter for 20 minutes and topped with parsley and sesame seeds.
Last week while I was visiting my parents in Seattle I woke up one morning and decided that I was going to make an omelette for the first time. Seems to have turned out alright.
After a considerable amount of time making Mexican food, I think I’m getting into the swing of cooking Italian. I got the mammoth Italian food bible The Silver Spoon Cookbook for Christmas and have been slowly augmenting my pantry accordingly. Here we have a bucatini in bell pepper cream sauce with some chopped tarragon. It’s such a simple dish but really shines with thoughtful preparation.
Not a bad first stab at making pizza. Mostly gotta work on the dough shaping and getting the crust the right texture.
Kind of a hastily made photo but the food was and the kitchen help was greatly appreciated. On the menu is butternut squash risotto with a side of sautéed Swiss chard and what I’m told is the nicest bottle of wine from the bullet proof liquor store at the end of the block. I’ll probably get tired of greens and winter squash before too long but for the moment I’m really starting to hit my stride with these ingredients.
My improvised biscuits and mushroom gravy with collard greens probably aren’t going to win over any southerners.
Today in Noah cooks eggs we have polenta topped with sautéed shiitake mushrooms and swiss chard with a nicely poached egg. The mushrooms are definitely the star of this dish. For a long time I found mushrooms in general to be rather bland but it really seems to come down to how they’re prepared. The trick is to toss them in a really hot pan and just leave them be to develop and nice brown searing.
I’m still figuring out how to properly style Thai food. The rice in a cup trick works great but the stir fried pumpkin with egg doesn’t look as nice as the picture with the recipe. It still tasted good.
