#014. Sopas and Maple-Syrup Toast
So the family is away to attend a wedding and I am left alone at home to fend for myself. So for dinner I made myself some Sopas (Chicken Macaroni Soup) from leftover chicken and Maple-Cinnamon Toast.
#013. Helmut’s Seafood Paella!
My part for our family’s New Year’s Eve celebration. Good thing I kinda ‘rebelled’ and strayed a bit from the recipe warning on low-fire, because the best part for me was the semi-burnt rice at the bottom of the pan!
That and the saffrony seafood, too!
#012 Crème Brûlée!
So if my sister is our household’s chief cook, my sister-in-law undeniably owns the title of chief baker. She makes the best baked goods, from brownies to pies to cakes. And for Christmas, I asked to assist in making dessert: lotsa ramekins of crème brûlée! Major Learning: of the things I need to work on when it comes to baking, accuracy (i.e. exactness of ingredient amounts and oven settings) and PATIENCE are key! Baking might be harder for me than I first thought!
One thing I really enjoyed though: using a blowtorch for the caramel on top!
Some families from our church gathered at our house last night for a ‘Christmas eve’ afternoon barbecue. Sister of course made the barbecue (her secret marinade recipe I have yet to try making myself), whereas her forever sous chef, a.k.a. me, was tasked with the sides. I made a bowl of Waldorf salad and some tacos/nachos, which, to our surprise was a bestseller because of the flavorful beef toppings.
Funny because I was telling everyone it was a “secret family recipe” when it was just your plain old McCormick taco mix from the supermarket. Hahaha!
Kare-kare is a thick, orange-brown, Filipino stew made with a peanut-based sauce, vegetables and meat such as beef, goat, or less often, chicken. It is best served with a side of bagoong (fermented shrimp paste) and hot, steaming white rice.
My sister and I make wicked kare-kare.
Also, loosely translated into English, I think kare-kare is peanut butter stew.
Must consider this every time I cook.
Eggs Benedict! I have yet to attempt making the Hollandaise sauce from scratch, but at least I’ve perfected the other difficult step - poaching eggs.
Anatomy of a Really Good Grilled Cheese at Petite Kitchenesse
Made me crave grilled cheese. I think I’d want a panini for breakfast.
When was the last time I had a good bowl of mac and cheese? :| Must have pasta in my system again soon. Dem cravings are creeping up on me slowly. And this looks absolutely delish.
Tonight’s dinner! Turned out too peppery
which was kinda sister’s fault.
#009. Aglio Olio with Sun-Dried Tomatoes and Italian Sausages
Made this for lunch last Sunday when some cousins dropped by unexpectedly. Despite the rush, it turned out well - they said they loved it! They were even surprised that I knew how to cook, and that I cooked well. Haha.
On a related note, I want to start food blogging, but that would warrant having a decent camera (a DSLR, maybe?) Sucks I had to lose my digicam.
Bought a new cookbook today!
Pasta being quick, easy and inexpensive to work with, I could say I’ve had more than enough experience practicing pasta dishes as an
amateur aspiring chef. One might even go as far as declare it my culinary specialty. Nevertheless, I am humbly aware of my need to study and practice more to enhance my craft. What better way to do so than touching up on the basics by reading on what experts may have to say, hopefully to pick up some tricks of the trade here and there.