Saturday, September 19, 2009
This is my and Rad`s favorite salad ever. Especially if it`s with Cobb`s dressing. This has daikon strings, some greens, onions, avocado, shrimps and tomatoes. Adding peas, garbanzos, tomatoes and other veggies will add to the tastiness of this salad. The picture below is another version with a bit of chicken, lettuce, nachos and boiled eggs. Unfortunately though, I haven`t tried my hand at homemade Cobb`s dressing.
Sunday, September 13, 2009
We called home today and they told us they were having frogs for lunch. A local delicacy. Since I have no way of getting hold of the same today, I decided to cook something close (not to frogs but to home, that is.). What`s more traditional Ilocano cooking than INABRAW? So timely because yesterday I spotted a lot of jute at the supermarket. If only there were malunggay but I guess I have to be thankful that at least familiar veggies were there.
Thursday, September 10, 2009
I bought a marinated chicken (marinated in something a bit sweet and a bit spice with pepper)from the supermarket and usually I would just grill or fry it but I decided to spice things up a bit and coated it with the following mixture before baking it at 200℃ for an hour.
- Rosemary mix ----Minced fresh rosemary, 2 tbsp lemon, 2 tbsp olive oil. (This is good for two big cuts already. I only cooked 1 tonight and froze the other.)
Tuesday, September 8, 2009
I was on a roll last friday, Rad made me bake another batch of bagels and I made myself have another try at muffins without beating the batter! Here it is! Oh I was so happy when they finally came out looking like real muffins! I just used the basic muffin recipe and folded some blueberries, choco chips and pineapples. If you are thinking that I am too lazy to post the recipes, you are right. LOL! Just wanna share my excitement over my muffins. These were gone on our first day of our trip to Matsue (I`ll be blogging about it later). If you`ve got tips for a noob then please feel free to share! They are so welcome!
Last Friday, Rad came back from work tired and so hungry and called to ask me if I`d like some bagels. We both love to sit and just savor the bagels at Bagel and Bagel. Since I just had my presentation and my adrenaline is still on a plateau, (although my head was already throbbing), I grabbed the opportunity to use the oven again and cook for him this time. Plus, I had to make something to bring with us in our trip the next day. So, I ventured into bagels. And I didn`t know that you had to boil them first before baking them! Making them was really fun! I was kneading them while Rad sat on a stool telling me about his day. I guess we got so engrossed in talking that I really kneaded the dough well enough because, I liked the consistency and elasticity that I came up with. Rolling and shaping it though was really tricky but practice makes perfect.
Homemade bagel recipe
Plop the dough down onto the counter, and knead for about ten minutes, or until the dough is uniform and smooth. Cut the dough into 8 equal sized balls, and let rest for 10-20 minutes.Pre heat your oven to 425F.
Now, take each of the dough balls and using two hands, roll it into a little snake on the counter. When the snake is longer than the width of your two hands, wrap it around your dominant roiling hand. The dough rope should be wrapped so the overlapping ends are together at your palm, near the start of your fingers. Now take the two overlapping ends, and use your palm to squish/roll these two ends together. Once the dough is fused, you should have a perfectly circular bagel-to-be! This is the only part of the process that can take a little practice before your bagels will look really professional. Don't get discouraged if they don't look perfect, it just takes practice!
Let your bagels rest on the counter for about 20 minutes, and meanwhile, bring a pot of water to boil, and grease a large baking tray lightly. You can just rub a splash of vegetable oil and rub it around. After the 20 minute wait, your bagels will start to look puffy, and it's time to get them boiling! Add them as many at a time as you can to your boiling water without crowding them. Boil for about a minute, turn them over, and boil for another minute. Take them out a let dry for a minute and then place them on your oiled baking tray. Repeat until all the bagels are boiled. Add the tray to the oven, and after 10 minutes, flip the bagels over, bake for another ten minutes; and they're done! Let them cool for at least 20 minutes, get the cream cheese ready, and feast on what's got to be one of the best weekend brunch treats possible!
You can add any toppings you like to these. To make sesame, onions, poppy seed, caraway etc. etc. bagels just have a dry plate ready with the seed or spice topping spread out on it. After the bagels have come out of the boiling water, place them face down onto the seeds, and then place the seed side up onto the baking tray. Bake and flip as for plain bagels.
After more than two weeks of no post here, I am back with one of Rad`s cooking again. The past two weeks have been so busy for me that I asked Rad to excuse me from the household chores which included cooking, well mostly cooking because the clothes still needed to be laundered and no way will he ever try to decipher the kanjis on the washing machine. So the past two weeks consisted of eating out, bentos, and Rad`s occasional recipes. He`d always cook some porkchops for me whenever I have an exam or presentation but on the night before my presentation, we were not able to go to the supermarket so he had to make do with whatever was left in the fridge. There was chicke, sausage and some veggies and here is what he came up with. He claims it`s his teriyaki although he didn`t cook it the usual teriyaki way, and it didn`t even tasted like one. He just liked the sound of it, So, I`ll just call it Rad`s Chicken. One thing though, it was very delicious! He cooked enough for my lunch the following day because he had to go to work. I will have to post the recipe later as my cook is so fast asleep (poor thing, these castle trips are energy consuming!).