(mostly) daily photoblog

Posts tagged “Cooking

Cooking with…

crepes

…gas. There’s a crepe in that pan. Trust me. They were delicious.


Lime Cream Cheese Tart

This was what my daughter wanted for her birthday cake.  She and I have been cooking together for a long time.  She is turning eleven in a couple of days and since she was old enough to help, she’s been my assistant in the kitchen.  I had her smelling spices and stirring batter and cracking eggs at age three.

So when I asked her what she wanted for her birthday cake, I should have expected her to say something like this.  What I wasn’t expecting was how long it would take to make it.  It was worth it, though.  It might be the best “birthday cake” I’ve ever made.

I realize this is not my best photo ever posted, but it certainly is one of the tastiest.


Once more, into the (indulgent) abyss

Yes, that’s a Mason jar full of milk.  Yes, those are homemade chocolate chip cookies.  And the stuff holding it all together?  Nutella.

If there’s a better way to indulge, I have not found it yet.  Please feel free to copy this idea.  Also, please contribute your favorite ways to indulge.


Is teriyaki beef and broccoli a breakfast food?

The teriyaki beef and broccoli, pictured above, was really good for dinner last night.  It isn’t what I’m eating for breakfast.  I’ll be eating steel-cut oatmeal with a little brown sugar and milk.

It brings to mind a little question I’ve had for a long time:  why are certain foods only for breakfast?  Like toast?  Or scrambled eggs?  Hash browns?

Is this just a North American thing?  Why is that we have this thing called “breakfast for dinner”?  I love it when we have breakfast for dinner, but why do we not just call it toast-bacon-hash browns-scrambled eggs-orange juice for dinner?  Or, just dinner.

 


I’m jonesing for COOKIES!

I’m back on the wagon, as it were.  I’ve been working out again and I’m determined to lose the next 20 lbs. after having already lost 30 since last August.  Today’s workout was good and I can still feel the soreness from Monday’s workout.  That moment when the endorphins kick in after a workout may be the best feeling in the world.

I say “back on the wagon” because, between Christmas, snow days, freezing rain and my son’s tonsillectomy I’ve not been the most dedicated to the treadmill nor the weight room.  I continued to eat right, however, so there were no sudden aberrations on the scale.  I just had the feeling that I can bring this body back into better shape, so it’s time to get moving.

So…why the cookie dough?  On my way home from the hospital after visiting my friends’ new baby, I started jonesing, like some kind of addict, for chocolate chip cookies.  Not cookie.  COOKIES.  When I went to my computer and started working on a photo for tonight, I spied this shot of the cookie dough from a recent cookie-making extravaganza in our house and it looked so gooey, so good.  I am, therefore, living through past experiences and keeping my eye on a good weight and will have to remember how good these cookies were.

And then cheat on the weekend.  Ha!


Thanks, Jamie Oliver.

I’m a huge fan of all things Jamie Oliver.  The cook books and recipes.  The Christmas specials on Food Network.  The way he gently cusses when he gets something just right.  His genuine and sincere love of herbs and garlic and chilis and potatoes and…well…all food.

Last night, I made “Jools’ Pregnant Pasta” (photo above) from Meals in Minutes.  It tasted great.  I used Farmer sausage and still don’t have a food processor so it was chunkier than it might have been, but it was good.  Adding a serrano pepper really added some nice heat and flavor through the dish.  I don’t know that my daughter loved it, but it was probably the best pasta I’ve made.


COOOOOKIEEEEES!

My friends at Mennonite Girls Can Cook posted a recipe yesterday that caught my eye and the interest of my stomach.  They posted a recipe for crispy jumble cookies (click the link for the recipe).  I asked my kids if I should make them and my son pretended to pass out and my daughter was quite excited so I figured that’s pretty solid approval.  While making them today, I documented the process.  Here it is:

So that’s the sugar, butter, eggs and vanilla.

There’s the big mess of chocolate chips and rice krispies.

Here’s a batch on the baking stone.  I like to use stones when I bake – we have a bunch of them – because they are hot when they come out of the oven and start baking the cookies when they’re still sitting on the counter.

10 minutes in the oven and then…

That’s how they turned out.  At dinner, the entire family tried them at the same time and the verdict…they were great.

Crispy.  Chewy. Chocolatey.  Yummy.

Thanks Mennonite Girls.  Oh…and Mennonite boys can cook, too.


New recipes…Yay!

My wife and kids gave me the book on top of the stack for Christmas.  I’m excited about trying some of the recipes.  They look really good.  All I need is a food processor and a new life in the kitchen will start.

Is there anyone else who’s excited about new recipes?  Or Jamie Oliver?  Or Jamie Oliver’s recipes?


Cooking in summer is a delicious endeavor.

I moved to a new house a little over two weeks ago and as a result of the move I got to buy a new barbecue.  It’s a Cuisinart.  I know, I couldn’t believe they made barbecues either.  But it’s pretty sweet (and huge).

I love to barbecue.  There’s no extra heat in the house; dishes are cut back slightly; I get to eat outside (and I think everything tastes better when you eat it outside).  I’m getting pretty good at knowing how my barbecue cooks, but I’ve recently started cooking vegetables on the barbecue.  My little sister, Alison, showed me a grill-top wok when we were out shopping and I picked one up when I bought the new barbecue.  It works great.  So far, I’ve done baby potatoes tossed in seasoning and olive oil and the dish you see above.  The potatoes took forever.  Seriously, I think I sprouted new grey hair while waiting for them to cook.  I should have boiled them beforehand and then finished them on the grill.

The veggies you see above were done in this order:  carrots were blanched in boiling water for about seven minutes, and then tossed into the bowl with the mushrooms and yellow and red peppers.  I tossed it all with olive oil and garlic salt.  I placed the asparagus on the grill at the same time as the wok, and after eight minutes I placed them inside the wok as well and tossed the whole mess a few times throughout the grilling process with a pair of locking tongs.

It tasted great alongside some lemon-herb chicken breasts.  Now that I’ve raised the expectations for dinner, however, I’ve been informed that I’ll be doing even more of the c0oking.  Anyone have any good recipes?

Pentax K20D; Pentax DA 18-55mm AL II; f5.6; ISO 400; 1/50 sec.


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