Thursday, February 26, 2009
Tuesday, February 17, 2009
Fellow kitchenphobes know that sometimes the best way to get a good meal is to not do it yourself.
Being completely honest with myself and the world, even with a heavy handed pinch of added confidence, one would be hard-pressed to find an item with such color and pizzazz coming out of my kitchen. Yes, this salad most definitely has pizzazz.
What is it, you may ask?
This, my friends, is the Polynesian Salad, found at the Grand Lux Café. It is a feisty combination of chicken breast, greens, peppers (of the red and yellow variety), snap peas, mango, macadamia nuts, cucumber, jicama, crispy wontons, and possibly a few other ingredients, in a Polynesian-y vinagrette.
In a word, it was tasty. In several, see the above paragraph.
See... this is why it's fun to try new things at restaurants! Going along with that, as scary/intimidating/nerve wracking as it can be to try new things in the kitchen, it is also fun.
New things = fun
(Lets all keep this in mind during our next kitchen adventure, shall we?)
Thursday, February 5, 2009
Upon attempting to stir the macaroni, I noticed a small calamity brewing. Remaining calm (again, kind of), I decided that this was the indicator that the cooking had come to a close for the evening, and whatever state the macaroni was in, that was how it was to be served.
Tuesday, February 3, 2009
What is life without a few obstacles? A challenge, so to speak?
Ladies and Gentlemen, to ever so slightly complicate my entry into the cooking world, I have food allergies. Yes, I am that person in the restaurant asking “So what exactly is in that Key Lime Pie?”
In addition to being lactose intolerant (which really only affects my relationship with ice cream), I am allergic to cinnamon, ginger, and nutmeg. Ginger and nutmeg have only recently been a problem in my eating lifestyle.
As you can see, I’m lots of fun to cook for around the holiday season.
Anyone else out there with food allergies? Tips for substitutions? Me personally, I’m not entirely sure I’m ready to live a carrot cake and rugelach free life. I’m sure there are others who may appreciate a way to enjoy a missed food item.
Monday, February 2, 2009
I love food. Particularly of the dessert variety. I suppose that my third blogged sentence should contain a secret of mine: I have on occasion had cheesecake for breakfast (and I really don’t see a huge problem with that occasionally).
As much as I love eating and enjoying food, there is an aspect to food I have not quite yet mastered – the preparation of food.
Admittedly, I am not a great cook. I do like to think that there is a somewhat good cook somewhere within me, yet to be discovered. But for now, flambee is a word that makes me quake with fear (along with chop, boil, and stir). One of my top goals when preparing a meal is that all participants live to tell the tale. And that the kitchen is still standing when my creation is complete.
Now some, given my cooking skill (or lack thereof), would throw in the proverbial cooking towel and resign themselves to a fate of ramen noodles, microwaved meals in partitioned plastic trays, and meals prepared for them by restaurants and loved ones. The towel is still in my hands (I should stay away from the stove while wielding this). I am trying to improve.
I am not alone on this journey (quest? adventure?). My loved ones (or as I sometimes refer to them while they are tasting one of my concoctions – my focus group) are incredibly supportive of my efforts, encouraging of my sparking cooking talent, and continually willing to taste the products of my labor.
Additionally, there is you, the reader. Come along with me on this journey of food, learn to cook and bake with me. If you already know what you are doing in the kitchen, great! Any and all tips, suggestions, etc are most welcome. If you are like me and really don’t quite understand the difference between baking soda and baking powder, share your stories, we can figure things out together.