Posts Tagged ‘cooking’

 Cooking Successes<< Adam, March 29th, 2010 >>

I definitely want to post more cooking related things here.  Since we brought our puppy home I’ve done significantly less cooking, which is really unfortunate.  I was used to going to the grocery store on my way home from work to pick things up for dinner, but now the priority is getting home to let Rose out of her crate and take a walk.  By the time we get back, it’s pretty close to the time that I want to be eating dinner, and I’m only at the point of starting it!  Consequently, there has been a large reliance on Trader Joe’s in the past year.  I’ll make some posts about some Trader Joe’s favorites in the near future.

That said, here’s a few things I’ve made recently which have turned out OK.

First: Crepes.

Alright, so technically the two times we made crepes for breakfast Katie made the batter.  But we both actually made the crepes – this was a good learning experience, and really wasn’t very hard.  Maybe I don’t have a good “taste” for crepes, because I’m not very discriminating for whether they’re thin, thick, etc.  They taste pretty damn good no matter what.  I believe we made this first for Valentine’s day.  Toppings were bananas, strawberries, raspberry and strawberry jam, and Nutella.  I wish I hadn’t eaten the Nutella because I didn’t need to know how tasty that stuff really is.

Second: Hot and Sour Soup.

A coworker made this and it was damn tasty, so I had to give it a shot.  On the whole, I think it came out pretty well.  It wasn’t terribly complicated.  I took some super market help and bought a roasted chicken to be able to quickly shred into the soup.  The recipe doesn’t thicken like the hot and sour you’d get at Pei Wei (which amongst my friends is held as a favorite), but it still tastes quite good.  I think that the biggest mistake I made in my preparations was a direct result of not being able to find a can of bamboo shoots.  Since I couldn’t, I found a can of mixed stir fry vegetables; baby corn ears, bamboo shoots, water chestnuts, and bean sprouts.  While all of these tasted great in the soup, I felt like I completely lost the balance of broth to non-broth content.  Because of that, I felt like a lot of the kick from actually getting the hot and sour flavor was lost.  Also, the recipe is a complete lie in saying it serves four; as soon as you’re adding 6 to 8 cups of broth, you’re talking about a lot more than four servings.

Lastly, some breakfast improv.

One leftover bratwurst, plus two scrambled eggs, plus chipotlé salsa equals a pretty hearty breakfast: