The Newbie Cook
- 8,412 forkfuls since 16.Oct.10
Making everything for the first time
First of all, I want to congratulate my very good friend, Tricia, for taking the same difficult step I took six months ago: learning how to cook. I didn’t find it easy, especially in the beginning. I found it tedious, tiring, and frustrating especially when it bombs even if I follow the recipe to the letter (or when I think I did). There are little successes and almost-successes. I still eat my failures to teach myself to fail much less often in the future.
When we were in college, the only cooking Tricia and I could manage was to fry a can of Spam and to pour water into a cup of instant Yakisoba. Any “proper” food would have to be eaten from restaurants. And we could only afford so much on a college student’s budget.
Now, Trish has a food blog, Whipped, where she chronicles her adventures in cooking and as she eats her way through the finest places in Manila. And to celebrate Tricia’s recent cream dory with mango salsa project (yum yum, I can just taste it!), here’s another cream dory recipe from me.
I’ve seen recipes where they used dill. And I’ve seen dill itself in the supermarket whenever we would do our weekly grocery shopping. It has always been a mysterious herb to me. I’m not sure what it tastes like, exactly, since we don’t usually use dill in Filipino cooking. And I grew up on native homecooked meals.
So I thought dinner time would be a good time to experiment. *evil grin* I have been craving for fish and I suspect that I would sprout wings if I eat another chicken dish.
I kept it relatively simple and broke the rule of using only white wine for white meat.
My fish pictures look awful. But have you ever seen wonderful pictures of raw fish chunks? I doubt it. If Steamy Kitchen — who is a much better food photographer and food stylist than I can ever dream to be — cannot make raw fish look amazing, then me and my Canon EOS1000 probably can’t.
And the end result was… it was surprisingly edible. Okay, okay, it was quite yummy. I ate it with a half-cup of steam white rice and the spinach dish I was so excited about earlier. Now, please excuse me. I need to think of more things to do with dill.
Cream Dory with Dill
2 tablespoons extra virgin olive oil
1 kilo cream dory fillets, approximately 4 sides
1/2 cup red wine
2 stalks of spring onion, chopped
a few sprigs of dill
100 grams (half a can) mushrooms, drained
2-3 tablespoons soy sauce