Friday, August 8, 2014

Refrigerator raider

So I was pretty hungry last night and didn't feel like slaving for an hour or two in the kitchen. Plus I really wasn't sure what I had in the fridge. What did I do in this time of culinary crisis? Well, I raided the fridge like any single girl should and hit up Pinterest for a recipe.

What I encountered was a recipe for eggs baked in avocado. Luck was with me and I had just the ingredients needed, plus a few more to spice up my impromptu dinner...(and breakfast for the next morning)

While this recipe is simple, we all know what a menace I am in the kitchen so even I might have been able to screw this up. I didn't thank goodness...

The recipe called for 2 avocados and 4 eggs. I halved it because seriously there is one of me and I don't need, nor have the ability or desire, to eat two whole avocados and four eggs in one sitting. 
I sliced the avocado in half and took out the pit (this was seriously the hardest part of this recipe. The darn thing would NOT come out) Next I scooped out some of the avocado to make the hole larger. I put the spoonfuls of avocado aside to make mushy gac later. Now comes the eggs. I didn't want to turn on my oven, because its like 9000 degrees where I live in the summer and I didn't want to die of heatstroke in the name of food, so I used my toaster oven instead. I placed the avocado halves on the wire rack set inside the baking tray (to make sure nothing spilled onto the actual bottom of the toaster over. Fire bad. Dinner good) I cracked the two eggs into the halves and promptly spilled some over the sides of the avocado. Next time I will line the baking tray...I sprinkled in some salt, pepper, and parsley and shoved them in the toaster - set at 425. 
While those cooked I chopped up my optional ingredients, some baby bell peppers and some queso fresco.
 About 5 minutes to the 20 minutes I sprinkled the peppers and the queso over the egg bake thingie and put them back in the over. This melted the cheese and got the peppers are warm and yummy.
This is the finished product. One half actually was enough to satisfy my dinner hunger so I saved the other for breakfast. It tastes just as yummy reheated so no worries there. 

There you have it. It's not from the Nigella cookbook but still a pretty darn good recipe...and I didn't burn the house down making it. Raiding the fridge can be fun I'm learning. 

2 Haas avocados
4 eegs
sea salt
bell pepper - optional
queso fresco - optional
parsley - optional

slice and pit the avocado, scoop out some flesh to make the cavity bigger.
Pre-heat oven to 425 F
Place avocados on baking sheet, making sure they don't tip over. 
Crack eggs into the halves
add salt and pepper (and parsley or garlic or whatever you want)
Bake for 20 minutes or until eggs are how you like them

Monday, July 14, 2014

Pork chop party

Hello again. Time for the next recipe on my food adventure.  Mustard Pork Chops.
Let me start by saying that whole grain mustard is now my new favorite thing. Since I had to purchase a jar for this recipe I figured I might as well use it for other stuff like sammichs and things. It's amazing. Anywho back to the recipe.

I discovered that pork chops are a bit pricey, at least they were where I purchased them. Also I had to purchase a four pack instead of two like the recipe calls for. So I just doubled everything and made a bigger batch. In the future I will do some shopping around before I buy pork chops again.

First things first I laid out all the ingredients, like ya' do. I do not have garlic-infused olive oil because I'm not fancy. I ended up using regular olive oil and threw some minced garlic into it while it heated. I don't have fancy olive oils but I have fancy minced garlic. I don't get it either.

The recipe asks for hard cider. I have no idea what the difference is in ciders so the one I purchased is an apple hard cider, which I might have drank the rest of while cooking because it tasted like sparkling apple juice that gives you a buzz. 

First thing I did was place the chops in a plastic bag and smacked the crap out of them with my rolling pin. I think I like cooking where I get to take out my aggression at the same time. Next I heated the oil and garlic in the pan before placing the chops on the fire. 

I let them cook about 8 or so minutes until cooked through, flipping periodically of course. Once the chops are cooked, I moved them to a plate and got ready to make the sauce.

The sauce consists of the cider, cream, and mustard all mixed with the juice left in the pan after you remove the chops. I think the sauce was supposed to be thicker but it was a bit runny for me. It still tasted really yummy, spicy and apple-y which worked with the pork chops. I'm not sure what I did incorrectly to get the runnier sauce but I will try it again at some point and see what happens. Overall, not bad for a second attempt and I have leftovers for lunch for the rest of the week!

Mustard Pork Chops


2 pork chops, about 1-pound total weight
2 teaspoons infused oil
1/2 cup hard cider
1 tablespoon grain mustard
1/3 cup heavy cream


Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner.

Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. Remove them to a warmed plate.

Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so then add the mustard and stir in the cream.

Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you're having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plates.

Next up...Chicken, Mango, and Chili Salad

Friday, July 11, 2014

I think I made candy glass - Caramel Croissant Pudding

I've been going through the Nigella cookbook looking for simple recipes to start off my cooking trials and adventures. I ran across my first recipe to try - Caramel Croissant Pudding. (Recipe at bottom)

To be honest I was going to try the Mustard Pork Chops (for a later blog) but when I got to the store they happened to have two day-old croissants for .25 which is just what you need. I think the universe wanted me to make this dish first. So I heeded the call and set forth.

With The Taste on in the background (Starring Nigella herself and Anthony Bourdain) I cleaned up the kitchen and set out my ingredients. I also propped my Ipad up on the dish rack you see in the picture so I could see the recipe as I worked. I have the cookbook on kindle. 

The recipe calls for Bourbon but as I don't have any, I hardly drink, I used Whiskey. Jameson to be exact. It was a partial bottle leftover from a faraway party anyway. 

The first thing you have to do is combine the sugar and water in a pan, swirling to dissolve before you heat. You are making the caramel portion of the dish. Now here is where my non-cooking experience got me. I had to do this step twice. The first time I think I overcooked the sugar water mixture. It was really thick. Seriously it was like thirty seconds from being Candy Glass. (Candy Glass for those who don't know is what breakable windows and bottles and the like are made of for movies and plays. You can get hit in the head with Candy Glass and it doesn't hurt) 
Maybe it was my pan or maybe because I didn't really know what I am doing that caused me to screw up the first attempt. So I heaved a sigh and cleaned out the pan for my second attempt. (This is where I tell you that I forgot the sprayer function on my kitchen sink was on and ended up spraying myself, my dog, and my ipad)

The second attempt worked just great! I was much more diligent and careful with it. Once it was a nice light amber color ( I was not risking it by going for a darker amber like the recipe suggests) I mixed in the rest of the wet ingredients, poured the whole mess over the torn croissants and popped it in the over at 350 for 20 minutes. You are supposed to use a casserole dish, which I do not have. I opted for using my smallest Pyrex mixing bowl which worked just fine. (Vintage is my life, baby!)

In a short bit the house started to smell pretty damn good. My dog kept going in the kitchen, sniffing the air, and spinning around like a nut. When the buzzer went off I was presented with the picture below. Let me tell you that this dish is this side of amazeballs. It was so good I think I said 'Oh my god' at least ten times while tasting it. I will seriously make this for other people to enjoy. I'm sure the taste will differ some with the Bourbon but the good ole Jameson didn't steer me wrong. 

So there you have it. My first attempt at cooking like a fully functioning adult. I know it's simple but when you can't cook, a girl needs simple to cut her teeth on.  Mustard Pork Chops tomorrow. 


2 stale croissants
1/2 cup sugar
2 tablespoons water
1/2 cup heavy cream
2 tablespoons bourbon
1/2 cup whole milk
2 eggs, beaten

Preheat the oven to 350 degrees F.

Tear the croissants into pieces and put in a small gratin dish; I use a cast iron oval with a capacity of about 500ml/ 2 cups for this.

Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over medium to high heat. Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber colour; this will take 3 to 5 minutes. Keep looking but don't be too timid.

Take the pan off the heat and add the cream - ignoring all spluttering - followed by the bourbon and milk. Whisk to mix, then still whisking add the beaten eggs. Pour this quickly over the croissants and leave to steep for 10 minutes.

Place in the preheated oven for 20 minutes

Thursday, July 10, 2014

Hey there and hello

So I can't cook. Seriously. I can do lots of other things like write novels, direct plays, sew costumes, and balance spreadsheets. Cooking...not so much.

This is not a blog like Julie Powell's Julie/Julia Project. She knew how to cook before she walked into the Julie Child cookbook. She just didn't know how to cook all fancy-pants. I can barely boil eggs. No joke. I don't know a reduction from a sauce from a jar of mayo. The smoke detectors in my house hate me and are constantly yelling at me. My microwave is my best friend.

I'm tired of not being able to feed myself in the way others can so I have decided I'm going to teach myself how to cook. And I'm going to bring you all along for the ride.

My muse for this trip in learning how to feed myself and others with something other than take-out or microwave meals is Nigella Lawson. I chose Nigella for a couple of reasons. One, she is a home cook and domestic goddess not some fancy chef with fancy cooking school credentials. Two, she is always so calm and fun in her cooking shows. Three, she makes cooking sexy.

The equipment in my new cooking arsenal box at this time is:
Nigella Express cookbook by Nigella Lawson
Kitchen Confidental by Anthony Bourdain
Fiona Super's YouTube channel with Nigella Lawson Express videos.
Pinterest recipes
A set Calphlon pans given to me one Christmas years ago.

Wish me luck!