Wednesday, February 24, 2010
Tuesday, February 23, 2010
In winter I don't get to eat enough fish. It saddens me deeply. Mostly because of availability. This is okay because winter is a time for a sort of hibernation for me. I feel I need to be outdoors to enjoy great fish. Hence why all my meals so far have been heavy, thick, stocky dishes to match my "strength training" of winter. But every once in a while I'll be able to slip in some fish. And tonight is a very summery dish. I won't be taking my fish oil tonight, no sir!
Friday, February 19, 2010
Well, not really Spanish rice. I kind of forced Jasmine rice into a Spanish spice submission. I took Jasmine rice and dyed it yellow with Sazón and Sofrito (if I have to explain if it was homemade sofrito, you've missed the point of this blog) and made it flavorful. Also, it's not real Spanish rice unless there are olives in it. I currently lack olives in my fridge--boohoo. So I substituted black beans and onions!
Friday, February 12, 2010
Thursday, February 11, 2010
I got this from Smitten Kitchen blog. Only, I adapted it because I have no ginger. Nor do I have leeks. Nor do I have money for such "frivolous" items.
Monday, February 8, 2010
So I made noodles from scratch. Winter blesses me with sheer boredom from sunrise to sunset. I simply must find a better way to pass the time....
It's the basics that make great food. It's the simplicity of an item that, when cooked properly, makes a beautiful dish. What is cooking properly? Care. Detail. Timing. Reckless Abandon, sometimes. Cooking properly is not spices, flavors, additives. That's all fine and good, and should be added when necessary, but not at the risk of the main ingredient. All too often an eager bastard tries to mask the item with some "flavor" thus removing all the flavor the original item had to offer.
Simplicity in design/action and complexity in choice of food makes great cooking.