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| Case in point. |
August 31, 2011
Oi Naengguk (Korean Chilled Cucumber Soup)
It's hard to believe, but summer has almost drawn to a close. Almost. The dog days seem to have faded, but thanks to Hurricane Irene, the kids are out of school, and there's a stubborn little strain of heat still lingering in the air. As far as I'm concerned, that means it's time to really enjoy the warm-weather foods while I can!
August 18, 2011
Greek-inspired Dinner
Sometimes, when I'm not too busy, I'll get carried away and go rather more in depth with something than I really need to.
Case in point -- this morning, my mother asked me to cook dinner in the evening since she'd be busy with her piano lessons.
I made four courses in an hour and a half.
Case in point -- this morning, my mother asked me to cook dinner in the evening since she'd be busy with her piano lessons.
I made four courses in an hour and a half.
August 17, 2011
Skillet Flatbread
One of the biggest influences on my cooking so far has been Mark Bittman's Food Matters. His simple, flexible recipes really gave me the grounds to experiment that I needed to advance my skills. Given that context, it seems appropriate to begin with a recipe adapted from one of his.
There are a rare handful of recipes that I keep coming back to, and this flatbread is absolutely one of them. Eaten on its own, it is aromatic and savory, with a crisp crust and a moist center; with ingredients layered on top, it becomes the crust to a fantastic pizza, healthful but uniquely flavorful. And it's vegan, can be cooked in a single pan, and takes no time to rise!
There are a rare handful of recipes that I keep coming back to, and this flatbread is absolutely one of them. Eaten on its own, it is aromatic and savory, with a crisp crust and a moist center; with ingredients layered on top, it becomes the crust to a fantastic pizza, healthful but uniquely flavorful. And it's vegan, can be cooked in a single pan, and takes no time to rise!
Let's Talk About Food!
There was a time, not very long ago at all, when I couldn't cook.
No, I really mean it. As of last summer, I was reliant on my mother and ex-roommate to cook for me, aside from the occasional, frequently disastrous foray into the realm of making rice (which frequently burned) and cooking eggs (which would generally turn out runny and burnt). I was well known in my circle of friends as a black hole of culinary talent; there were occasions on which my mere presence in the kitchen was enough to spark a miniature kitchen apocalypse. My touch caused dishes as simple as microwave oatmeal to fall to pieces, almost invariably.
So, why on Earth am I of all people starting a food blog?
No, I really mean it. As of last summer, I was reliant on my mother and ex-roommate to cook for me, aside from the occasional, frequently disastrous foray into the realm of making rice (which frequently burned) and cooking eggs (which would generally turn out runny and burnt). I was well known in my circle of friends as a black hole of culinary talent; there were occasions on which my mere presence in the kitchen was enough to spark a miniature kitchen apocalypse. My touch caused dishes as simple as microwave oatmeal to fall to pieces, almost invariably.
So, why on Earth am I of all people starting a food blog?
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