Sunday, September 21, 2009
Today was a of crisis of faith. I am not sure I really want to do this and by this I mean go to culinary school, run a food wagon or any of it. I feel drained and this is just cooking for my family. I make small mistakes which could easily have been big ones. I am not prepared in most cases and struggle to complete my task. I am accident prone and am constantly dumping spices and food on the floor. Tonight I was making the 16 spice rub for the chicken. I noticed that I was low on several spices and I knew I was low on funds. I had all the spices in the bowl except the pepper; which I was milling. I was adding the pepper and suddenly the entire bowl was on the kitchen floor. I just about cried. I did slide down onto the stool and sat there for a long time. I had a nice pity party. How my life hardly ever goes according to my plan. How I have to work hard for the simple success. And other "how" s kept coming to my head. Finally, I just brushed the chicken with oil and a few seasonings. Stuffed it in the oven. I boiled up some brussel sprouts and called it good. My Mike came in around 6:45 pm and was quit surprised to see a plate of food on the counter.
As usual he reassured me of my cooking ability. My Mike says all will be OK. I just need to be more organized. Organized, Organized, organized I am so sick of that word. I am very organized in some tasks; but a total loss in other areas. I have no idea how to fix the areas where I am deficient. Deficient. Another word I can use to describe myself. I am so deficient ...
Before I had my outburst. I did make breakfast.
Menu: Scrambled Eggs Chilaquiles w/ Roasted Tomatillo Sauce
I will post my picture later. I don't feel like going into any details. Suffice it to say it was ok. I can honestly say that the sauce was not to my liking. Suprising for a Bobby Flay recipe.
Monday, September 21, 2009
Sunday, September 20, 2009
30 down, 110 to go
Saturday, September 20, 2009
***if you would like the recipes email me or check bobbyflay.com***
I would love to post the same night that I cook; but, I can't because it usually so late when I finish. I am tired and quite frankly incoherent late at night my only thing desire is to veg in front of the television.
My only problem has the sauces. The instructions in most cases say that the sauce will reduce on high in 15-20 minutes. Well, let me say they don't reduce in that amount of time and you end up with more than the recipe says you will. Sometimes you really don't want left overs. My fridge is overflowing with left overs. As I said I am on Weight Watchers and really don't want extra temptations in the house. I have thought of inviting people over just to have all the food consumed. When I made polenta I had polenta for breakfast, lunch and snacks. I loved the polenta; but, it is not very filling. It is kind of like Chinese food; you eat it and an hour later you are hungry again.
Menu Breakfast: Mango-Glazed Bacon (served w/ Soft Scrambled eggs), Supper, New Mexican Rubbed Pork Tenderloin with Bourbon-Ancho Sauce, and Smoked Red Pepper Sauce, Corn with Roasted Chiles, Creme Fraiche and Cotija Cheese and Lime-Vanilla Creme Brulee.
The bacon took way longer to cook then the recipe said and did not turn out as crisp as stated in the recipe. I had it in for about 35 minutes before I called it good enough. As you can see from the picture below it is close to crisp but not quite. The mango glaze added a nice sweetness to it. Jai and Magnificent Mike both said it was good; but it did not make the vote for the regular breakfast rotation. Unless I have a leisurely weekend day or am able to prepare the glaze before.. well, it just takes way to long.
The dinner was less time consuming. The corn was the easiest to do it just involved roasting the peppers and corn. cut the corn from the cob. Saute the onion until soft add the garlic and serrano chile. Stir in the rest of the veg and then add the butter creme fraiche, lime juice and cilantro. I didn't have a red pepper on hand so I just left it out. I also forgot to put the cilantro in until I took a picture or two. That is just me I usually mistep/forget little things and big things for that matter.
The pork loin was easy. I just rubbed the ancho powder, salt and pepper all over the loin and browned all sides. Then finished it the oven. The bourbon ancho sauce took four-ever to reduce. Well, about 48 minutes to be exact for it to reduce to sauce consistance. I kept putting the spoon in the bourbon sauce waiting and waiting for the sauce to have the proper consistancy. All I can say is AAUUUUGHHHHH!. By the time the sauce was ready the loin was a little on the coolish side. Oh well, As you can see it looked ok and the sauces were good. Everyone had seconds on this and the corn
The creme brulee, or crumb boolee as Jai says, was the easiest. And in my opinion was the star of the night. It was light and refreshing. For some reason one, just one of the brulees was not completely set. That didn't stop Jai from polishing it off in a New York minute. He doesn't like the melted sugar on top; but what is underneath never fails to please him.
over all not a bad day for cooking and all else.
Saturday, September 19, 2009
Dog days of cooking
Saturday, September 19, 2009
Yesterday was another long day. I had to get up early to drive my Mike to work. He usually rides the bus in; but, I had a swim lesson and needed him home before his regular time so I drove him in. I had to do the usual, get the Jai up, make sure that he did his chores and get him to school and then go to work for 8 hours. Of course nothing went according to plan, it never does when I start a new project. It usually takes me a week or two to figure out how to fit it in to my life. It took me a while to figure out how to integrate the gym 5 times a week. Same with Weight Watchers and swimming. Once I get the swing of things with this project it will almost be over with. Well not really over, I still have my other book, Good Eats: The Early Years.
I have been doing Becca/Bobby for a full week now and I have used close to a gallon of heavy cream, four pounds of butter and I have cooked 26 outstanding recipes from the Mesa Grill ookbook. I still lost a pound at Weight Watchers. I almost used my free pass to not weigh in because I thought I would gain a lot during the last week. So I almost jumped up and down with joy.
Menu: Braised Lamb Tiwa Tacos with Ancho Chile Jam, Fried Bread Taquitos
This was the easiest yet. The only thing I thought was unusual about the recipes for the fried bread taquitos was the dry milk powder. I guess because it adds the dairy without the wetness. I didn't mix by hand per the instructions. I used my food processor. The bread turned out marvelous. I could not resist trying one well two. Yummy. The lamb was easy to do. A simple braise. Rubbed the ancho chile powder, salt, and pepper on lamb. Browned all sideds of the lamb. Removed the lamb. Diced the celery, onion, and carrots; put the veg in the pot and browned until soft. Put into the stock, store bought. I haven't had the time to make the enrich stock. Added back to the lamb. Covered with aluminum and put in the oven at 350 degrees for 2 hours. While I was waiting I made the flat bread and relaxed.
Once the lamb was done I removed it from the liquid. Oh, did I mention my dog is in the kitchen when I cook. When I removed the leg of lamb I almost dropped it on the floor. You could hear him whine when it did not hit the floor. I, with my amazing reflexes caught it. I shreaded the meat and started to reduce the strained liquid.
Once done I assembled the the taquitos. Let me tell you, watercress is not easy to find in the Triangle. After going to 5 different stores, I substituted arugala for it.
I must confess I have been the grumpiest, non-fun person for about a week. I am tired and don't have enough time in the day.
Thursday, September 17, 2009
The start of Becca/Bobby
Thursday, September 17, 2009
Last weekend I was at the town library and saw a copy of Bobby Flay's Mesa Grill cook book. Something in me told me to pick it up and run. Well, I mean I checked it out the proper way, I didn't just steal it. As I paged through the book, all I could think about was how I could not go to culinary school right now. It hit me that I could still learn about food; I would just need to go about it a different way. I decided to learn by doing. I would cook all the recipes in the Mesa Grill cook book. After I completed that I could cook my way through other great cookbooks. So that is what I am doing.
Why did I pick this book? The simple answer is, "IT'S BOBBY FLAY". Seriously, Bobby has the most amazing shows. He doesn't just cook, he doesn't just talk at you. He teaches. Bobby Flay has made me want to get in the kitchen and experiment. He has given me the confidence to do things that I had deemed to "hard" or "advanced". Bobby also seems to genuinely love to be doing what he does.
I actually started my project, Flay in 30 days (or my husband thinks I am trying to make him fat), last weekend. I was going to keep a personal journal on it, complete with pictures of all the dishes I prepared. Then I decided that a blog would give me a little more accountability. I do have several challenges to complete this project. I am currently on Weight Watcher's and trust me the points and this project don't always mesh; but, I refuse to alter the recipes. Doing so would defeat the purpose of the project. I am just working out like a maniac. I also work full time as a customer service agent. Believe me when I say that being on the phone and dealing with people can just wear on you. And last, but definitely not least, is being a wife to Maginficent Mike and mom to an eleven year old boy, Jai.
As I said before I started my project last weekend. I will begin by posting my latest and below that I will have a previous meal. I will do this for the next five days. After that I will just do my regular posting.
9:30 pm
M enu: Queso Fundido with Roasted Pablano Vinaigrette
Tonight like every other night has had it's challenges. I should say that it was disorganized as any other night. I forgot that Jai's school was having the BIG PTA meeting tonight. I was only able to roast the peppers for the Roasted Pablano Vinaigrette and I hadn't taken a shower yet. I work from home so if I get up late I don't take a shower until my lunch break or after I get off work. I started an early (5 am) workout schedule so I am beat. After I wrapped up my work. I jumped in the shower and attempted to make myself look presentable. My blow dryer is broken, dropped it and of course it cracked. So I tried to dry and straighten my hair with my incredible, magical hair straightener. Let me tell you they don't work very well.
The meeting went until almost 8 pm. Sitting there I kept thinking how I would have to alter my planned menu of Lamb Shanks with Serrano-Vinegar Sauce and Sweet Potato Risotto with Roasted Chanterelles. The problem was what recipe would take the least amount of time and prep. (Side note: I also kept thinking that this would put me behind on my schedule of 30 days. I have to do atleast 35 recipes a week to be on schedule.) The one that I select was Queso Fundido with Roasted Pablano Vinaigrette. As soon as we got home I started the Roasted Pablano Sauce. Bobby says to puree until smooth. It seemed like it took four-ever in my old (9 years) Black and Decker food processor. After about 12 minutes of processing the sauce was as close as it could get to a full puree. I then started on the actual queso fundido. I grated the 3 cups of Monterey Jack cheese and sliced the goat cheese in 8 equal pieces. I then made the roux as instructed: 1 tbsp of melted butter, 1 tbsp flour (this part always smells good to me). After that thickened I added the 1 cup of whole milk. After that thickens slightly pull the mixture off the stove and add the Monterey Jack and a pinch of salt and pepper. Then move the mixture to a 8" cast iron pan and top with the slice of goat cheese. Put under the broiler until the goat cheese is golden brown.
OK. So mine everything but the goat cheese browned. I had to cover the darker brown spots with the Roasted Pablano Vinaigrette. I forgot to sprinkle the cilantro over it at the end like the recipe calls for; but, that is just par for the course. I always forget the little touches. I did not feel like doing and more than I had to so I served the queso with store bought tortilla chips, both blue corn and yellow corn.
I don't think forgetting the cilantro sprinkles affected the dish. Magnificent Mike and I cleaned the cast iron skillet despite having several tacos at the PTA function. Oh, and Jai ate his share to.
Everytime I step into my kitchen and am disorganized. I think of Katie Scarlett's motto " After all tomorrow is another day" and I get new hope.
Here is the picture:
Last weekend I was at the town library and saw a copy of Bobby Flay's Mesa Grill cook book. Something in me told me to pick it up and run. Well, I mean I checked it out the proper way, I didn't just steal it. As I paged through the book, all I could think about was how I could not go to culinary school right now. It hit me that I could still learn about food; I would just need to go about it a different way. I decided to learn by doing. I would cook all the recipes in the Mesa Grill cook book. After I completed that I could cook my way through other great cookbooks. So that is what I am doing.
Why did I pick this book? The simple answer is, "IT'S BOBBY FLAY". Seriously, Bobby has the most amazing shows. He doesn't just cook, he doesn't just talk at you. He teaches. Bobby Flay has made me want to get in the kitchen and experiment. He has given me the confidence to do things that I had deemed to "hard" or "advanced". Bobby also seems to genuinely love to be doing what he does.
I actually started my project, Flay in 30 days (or my husband thinks I am trying to make him fat), last weekend. I was going to keep a personal journal on it, complete with pictures of all the dishes I prepared. Then I decided that a blog would give me a little more accountability. I do have several challenges to complete this project. I am currently on Weight Watcher's and trust me the points and this project don't always mesh; but, I refuse to alter the recipes. Doing so would defeat the purpose of the project. I am just working out like a maniac. I also work full time as a customer service agent. Believe me when I say that being on the phone and dealing with people can just wear on you. And last, but definitely not least, is being a wife to Maginficent Mike and mom to an eleven year old boy, Jai.
As I said before I started my project last weekend. I will begin by posting my latest and below that I will have a previous meal. I will do this for the next five days. After that I will just do my regular posting.
9:30 pm
M enu: Queso Fundido with Roasted Pablano Vinaigrette
Tonight like every other night has had it's challenges. I should say that it was disorganized as any other night. I forgot that Jai's school was having the BIG PTA meeting tonight. I was only able to roast the peppers for the Roasted Pablano Vinaigrette and I hadn't taken a shower yet. I work from home so if I get up late I don't take a shower until my lunch break or after I get off work. I started an early (5 am) workout schedule so I am beat. After I wrapped up my work. I jumped in the shower and attempted to make myself look presentable. My blow dryer is broken, dropped it and of course it cracked. So I tried to dry and straighten my hair with my incredible, magical hair straightener. Let me tell you they don't work very well.
The meeting went until almost 8 pm. Sitting there I kept thinking how I would have to alter my planned menu of Lamb Shanks with Serrano-Vinegar Sauce and Sweet Potato Risotto with Roasted Chanterelles. The problem was what recipe would take the least amount of time and prep. (Side note: I also kept thinking that this would put me behind on my schedule of 30 days. I have to do atleast 35 recipes a week to be on schedule.) The one that I select was Queso Fundido with Roasted Pablano Vinaigrette. As soon as we got home I started the Roasted Pablano Sauce. Bobby says to puree until smooth. It seemed like it took four-ever in my old (9 years) Black and Decker food processor. After about 12 minutes of processing the sauce was as close as it could get to a full puree. I then started on the actual queso fundido. I grated the 3 cups of Monterey Jack cheese and sliced the goat cheese in 8 equal pieces. I then made the roux as instructed: 1 tbsp of melted butter, 1 tbsp flour (this part always smells good to me). After that thickened I added the 1 cup of whole milk. After that thickens slightly pull the mixture off the stove and add the Monterey Jack and a pinch of salt and pepper. Then move the mixture to a 8" cast iron pan and top with the slice of goat cheese. Put under the broiler until the goat cheese is golden brown.
OK. So mine everything but the goat cheese browned. I had to cover the darker brown spots with the Roasted Pablano Vinaigrette. I forgot to sprinkle the cilantro over it at the end like the recipe calls for; but, that is just par for the course. I always forget the little touches. I did not feel like doing and more than I had to so I served the queso with store bought tortilla chips, both blue corn and yellow corn.
I don't think forgetting the cilantro sprinkles affected the dish. Magnificent Mike and I cleaned the cast iron skillet despite having several tacos at the PTA function. Oh, and Jai ate his share to.
Everytime I step into my kitchen and am disorganized. I think of Katie Scarlett's motto " After all tomorrow is another day" and I get new hope.
Here is the picture:
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