The Newbie Cook
- 17,361 forkfuls since 16.Oct.10
Making everything for the first time
We held a (belated) bridal shower for my friend, Janis, in Apartment #2. I love our reunions! We always talk too fast because we try to cram months of news within a few hours. 🙂
We had a MAJOR food fest. Ina and Chie brought steamed crabs, hot wings and yummy pork. Jovett brought the drinks. And I made heart-shaped strawberry milk cakes and a generous amount of the squash pasta pictured here.
We had a blast!
One of the many things I love about my friends is that we love eating. We set aside our diets during our get-togethers and just enjoy the company and the food. We never have “diet Cokes only” occasions!
The pasta also served as a pretty good brunch the next day. *licks lips* It can be a good side dish, part of a multi-course meal or can be eaten alone as a light lunch or dinner.
It’s Valentines Day. Or at least it was 48 minutes ago. But that’s not the only reason I tried this strawberry milk cake recipe from The Kitchn. The photos made it look so scrumptious that I’ve been obsessing about it for days and I figured that’s a valid enough reason to bake it. 🙂
I don’t usually buy strawberry milk unless either sibling – Jiko or Sofia – is around since they’re the only ones who like the artificial strawberry flavor. But I’m willing to put my doubts aside for the sake of experimentation.
The recipe is ridiculously easy. I made the cake itself in between breaks from watching The King’s Speech.
But I made a boo-boo with the frosting. Instead of using heavy whipped cream, I used heavy plain cream. The recipe didn’t specify but I should have known better. 😦 Still, the “frosting” made a very nice pale pink ganache.
I wasn’t able to bring Valentine goodies yesterday so I’m taking this to work tomorrow. I made two of these heart-shaped cakes. I’m sure Tita E would love to have this with her morning coffee.
I’m going to make this cake again for our all-girl get-together next week. But with whipped cream this time!
Friday night’s dinner had to be simple and quick. But “quick” and “simple” doesn’t have to mean taking the instant ramen out and having to tolerate the MSG overload. Or frying another pack of hotdogs and eating it with rice. So Dad took out the white fish fillet, sliced it, and fried it.
I borrowed the homemade teriyaki sauce recipe from Steamy Kitchen but changed it a little. Teriyaki sauce is supposed to be made of equal amounts of white cooking wine, soy sauce and sugar. I didn’t have the wine, thought it required too much soy sauce and would prefer to have less sugar.
The best part is the avocado dessert. Luckily, the avocados I bought last weekend had ripened and were just right for eating. Yum yum! Recipe for those in a hurry after the jump.
I haven’t posted here in ages not because I no longer want to cook but because I just came from vacation, got busy, experimented with a few duds that weren’t worth posting and because Dad started to get creative in the kitchen again and OF COURSE I have to eat what he cooks, which are mostly great but I can’t post them in my blog, right? *takes deep breath* Unless he guest-blogs.
Anyhoo, I kept a bunch of interesting recipes from Serious Eats that I wanted to try out. My co-worker, Tita E, picked the Chicken with Lemon recipe out of a pile and we started talking about how wonderful the chicken with lemon or orange dishes are from Chinese restaurants.
And that brought me back to the kitchen, chopping shallots and (just like the Nick from SE) wondering whether this simple recipe would yield the first blogworthy dish I cooked this year. When I was just starting to learn how to cook, one of the first recipes I tried was chicken with orange, coriander and ginger. Just the name sounded so horribly complicated to a kitchen noob and the process wasn’t that easy either. But I made that dish several times after the first try because it was just so addictive. (And it was one of the things I could do well, heehee.)
For the lemon chicken, I added a few very minor ingredients like ground coriander seeds and cilantro but stayed mostly faithful to the recipe. It looked good but the real test would come after the bite.
My eyes teared up a bit. It was definitely the lemoniest lemon chicken I have ever eaten. Beat that Peking! This so beats eating out! And now that I’m done ranting, here’s the recipe.