Lately, I’ve been thinking a lot about the environmental footprint of eating meat and realizing that I don’t have a vegetarian cooking repertoire. Call me self-centered, but I’m much more moved by the negative impacts of meat eating on humanity than I am by the moral questions of animal cruelty. High-meat eaters contribute about twice as much CO2 each day as vegetarian (according to study). And I’m pretty sure I’m a high meat eater. Plus, you know meat eating is typically less healthy than eating vegetarian.
As such, I’m going to make an effort to cook more all-vegetarian meals, a mission that I am going to document here. I’ll never be totally meat-less. I love meat. But I can try to reduce the amount of meat I take in on a regular basis.
And this mission starts with: stewed lentils with tomatoes (more…)
So I’m getting better at taking fancy food pictures, by which I mean I applied a dopey looking edge blur effect and still couldn’t be bothered to move my random kitchen crap out of the way. I’m getting there.
Ok, so obviously this cake won’t be a tier of any traditional wedding cake, but I’m still including this cake as part of the Wedding Cake Chronicles because 1) I may use this chocolate cake recipe in the real thing, and 2) I’m contemplating making some other extra cakes for the wedding as alternative options/to accommodate more people than a 3-tier cake can feed.
With that out of the way, I must say: this cake was fucking delicious. But there’s a reason I’ve named it the coma cake–it was ridiculously rich. The first few testers took overly ambitious slices and we all ended up needing afternoon naps. The inspiration for the construction of this cake came from this blog post, though I made some adjustments to the cake recipe, used my own ganache recipe, and used a variation of the Swiss buttercream from my last post. I preferred this chocolate cake over the last one I made–whereas I thought the last one was a bit dry, this one was moist, fudgy and delicious. I’m a little concerned that said moist fudginess means it will not hold up well as a stacked wedding cake, but I will explore that issue later.
I swear, I do eat and cook things that aren’t seafood. But baked chicken mostly involves me putting spices on a chicken thigh and sticking it in the oven for 45 minutes. And steak involves a super hot pan and some butter, but not much else. None of these things seem blogworthy. Hence– most of my recipes involve seafood.
Today you get a one day only, special surprise deal: two blogs for the price of one. Basically, I’m lazy and forgot to blog the original recipe when I made it, but have lots of pretty pictures that shouldn’t go to waste. This happens to me a lot (RIP enchiladas, stuffed pork chops, and black bean burgers photos which will never see the light of day because I took the photos too long ago and can’t remember the ingredients/instructions). As a result, you get both my scallop recipes at once.
Don’t tell anyone, but I might like mustard and tomatoes. I spent my entire childhood hating both of them with a passion, but I’ve discovered that while I still don’t like raw tomatoes and I won’t be having yellow mustard anytime soon, dijon mustard is delicious on pork and tomatoes cooked in wine is my second favorite way to consume wine. This recipe is an amalgam of these tastes. All credit goes to me… I didn’t even need to use Bittman to figure out cooking times!
This recipe feeds one, but could easily feed more by doubling the vegetables and number of porkchops.
Ugh, I get busy for a few months (grad school takes up a lot of time–who’da thunk?) and this blog degenerates into a vegetable and fish party. Gross. Time to fix that!!! (more…)
Today was a momentous day in the kitchen. Ok, well, not that momentous. I made my first full recipe from my Smitten Kitchen cookbook — a Christmas gift from my darling brother and co-blogger, Edward (I also made challah French Toast– to be posted at a later date). I’ve adapted recipes from it a couple times before and of course, I’ve made things from the recipes on the Smitten Kitchen blog. But today was the first time that I said, gosh darn it, who cares if sesame seeds cost a fortune — I’m making this recipe! And I am very grateful that I did because these meatballs are AMAZING. Like mouth-watering good. (more…)
This week’s New York Times Sunday Magazine recipe was inspired by a twitter recipe by Rishia Zimmern (who is apparently a celebrity chef? I don’t know?). And this week’s Distributed Kitchen recipe is inspired by the inspired recipe. It’s a inspir-ception. The original recipe which was “Rishia Zimmern’s Chicken With Shallots”. I mixed up leeks with shallots when I went grocery shopping. (more…)
Last Monday, in honor of Ireland’s long and sordid history with potatoes, I made potato latkes. Well, no, actually I had some potatoes that I was worried would go bad if I didn’t use them and was craving fried things. Latkes happened. The following recipe is pretty much completely stolen from Mark Bittman’s first of edition of ‘How to Cook Everything’ and sized down to be a Joanna-sized portion. (more…)
This one is adapted from Marc Bittman’s How to Cook Everything (2nd Ed). It’s got a blue-cheese-y flavor, so if you’re not into that, don’t try this.
TL; DR Summary: It’s friggin cold! I made Lentil Soup with red lentils, potatos, carrots, and onions. (more…)