January 22, 2012 § Leave a comment
E: This is another riff off of a recipe from Tom Colicchio’s book Think Like a Chef, which we got for Christmas from my cousin Kristina and her husband Patrick. The book has some really wonderful looking fish recipes, so we decided to do a simple pan-roasted thyme cod, based off his pan-roasted sea bass recipe. Though we couldn’t get the fish as crispy as the fish in the pictures in his book, the cooking technique shown here is a really great one, and results in fantastic flavors. It is definitely something we’ll use again (and we actually did make this again a few days later, using salmon instead of cod).
We decided to pair our cod with some “grilled” pears and risotto-style wild rice. Feel free to use whatever you want. We thought everything was quite delicious, but make sure you give your wild rice time to cook. We didn’t start it early enough and that delayed us a bit. If you have an actual grill the pears will come out looking better, with some nice char on them. « Read the rest of this entry »
June 2, 2011 § Leave a comment
E: We haven’t posted in a while now. I’ve been terribly busy because of my graduation, and Joanna came up to attend. We ended up not posting when we were supposed to, though we did make an excellent celebratory dinner that will be posted some time soon.
What I have for you here is, to be honest, a bit disappointing–I made a last-minute choice to bake the pieces of battered fish rather than fry them in obscene quantities of oil, and the batter was clearly not meant for that. The breading came out odd and rather tough (and ended up looking like a dog biscuit to boot). But don’t let that discourage you. I (think I) know what needs to be done to fix it: either use a different breading designed for baking, or fry it like you are supposed to. The breading was tasty, just texturally awful. But, to be totally honest, these were the best pan-fried fries I have ever had, as well as the best Asian sauce for green beans that exists, to my knowledge, in the observable universe. So, though this is “primarily” about the tangelo fish & chips, they should not be the main focus here.
February 4, 2011 § Leave a comment
E: Hi everyone. So I’ve recently started to watch Iron Chef: America (thank you, Joanna), and have come to the realization that a lot of what I cook is rather, well, safe. I tend to make things that (almost) cannot fail: simple soup, chili, curry, things my mother makes, things with lots of spices that other people have already measured and catalogued, things I’ve made before. It isn’t so much that everything I cook is easy, but more that most of my dishes aren’t really experiments. For example, risotto takes a bit of attention to get right, and I usually spend a good 30 to 45 minutes hovering over the stove, but there are so many things you can throw into rice that are guaranteed to be delicious that it is almost too easy.