Cooking

Top Three #1

In an effort to try and blog more regularly, I’m going to attempt to post my top three things that I’ve been digging over the week (or two weeks). So without further ado:

1. Gilmore Girls / Gossip Girl [TV]

I finished yet another Gilmore Girls rewatch (I’ve lost count) this week (aka today) and was about to rewatch the series yet again when I decided I wanted to watch something new (to me) and ended up watching Gossip Girl. Back when it first came out, I watched a few episodes here and there during the earlier seasons but by the time season 3 premiered, I had no idea what was going on. Since it’s the show that all my friends were obsessed with and watched during high school and college, I decided to give it a go. Better late than never, right? But man, the music and fashion is so nostalgic. But I’m totally addicted… I forgot that there was a time where Blair and Chuck weren’t together.

2. Baking [life]

Recently, I find myself baking something pretty much every week. It’s mostly because I love eating baked goods and I live in a part of town where there’s no where close by that sells baked goods. But within the past two weeks, I’ve made lemon blueberry bread, banana bread, shortbread cookies and a no-bake Oreo cheesecake. I’ve pretty much perfected my banana bread and shortbread cookies recipes at this point. The lemon blueberry bread was just okay. I think I’ll try just a plain blueberry bread/muffin next. But holy cow, the no-bake Oreo cheesecake was amazing.

 

yum yum in my tum

 
3. Taylor Swift’s 1989 [music]

I haven’t really listened to Taylor Swift since high school when I had to write a review of various albums for my school’s newspaper, but after hearing a lot of her recent singles, I decided to give her latest album a go. I’m not in love with many of the songs on the album (I think most are just average), but I’m in love with Blank Space and Style. Like I have not been able to stop listening to these two songs for the past two weeks (and I’ve just been letting the album play on). So catchy and the whole album reminds me of 90s pop.

That’s it for this week. Hope everyone had a lovely Independence (or Canada) Day!

-amy

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The Art of Baking: Chromatic porn food series.

My friend showed me the Rose video, and I fell in love with the concept of the entire video.

I did a quick search and found the rest of the “Chromatic porn food serie” from Carte Noire. The most accurate title to ever title (… well, chromatic food porn sounds a bit better). Every video centers around one color and through that color, one dessert. As a dessert lover (I’m one of those “I’m suddenly hungry again/I have a separate stomach for dessert” people when it comes to sweets), these videos are just drool-inducing.

If you had any doubts that baking/pastry making is an art, these videos will get rid of any doubts. Seriously. Every single second is gif worthy.

I’ve embedded all four videos in the series so far. Watch below for visual and aural (good god, the music+sounds make these perfection) art:

For more similar videos (like ones based on pastries, etc.), click here.

-amy

p.s. jaune is my favorite (serious yum). which is your favorite?

Garlic chili oil

I got this recipe from a friend at school, who got it from her grandma in China. Since she doesn’t know about this blog I probably shouldn’t post the recipe – but it essentially involves deep-frying chopped garlic, shallots, and chilis in a high-smoke-point oil, and then seasoning the mixture at the end.

The thing to remember is that garlic browns quickly, so don’t cook it for that long. However, make sure it IS cooked because storing uncooked garlic in oil can potentially breed anaerobic bacteria that cause botulism (according to said friend, and Emma of A Beautiful Mess).

I ended up making a lot more of this than anticipated, even though I only used one head of garlic, one shallot, and a few chilis. And even though the concentration of chilis is relatively low in the reaction mixture (only 1/3 of the insoluble fraction), the oil is pretty spicy!

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Mushroom risotto: Another foray into the world of cooking

This evening I tried my hand at risotto, partly on a whim but mainly because I had most of the ingredients on hand. I followed this recipe from A Cup of Jo, using sliced parmesan instead of grated and rice wine instead of white. I also used 1 cup sliced shiitake mushrooms (adorable and tender when cooked) + 1 sliced portobello mushroom (weird and square and firmer). I hadn’t planned on it, but the two textures ended up complementing each other quite well.

The risotto filled up my whole saucepan, which I believe is 2 quarts. The dish is supposed to take 20-30min to cook, but mine took forever (~1h), probably because I didn’t know at what temperature to cook the rice. I think it was usually set on medium.

Finished product:

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It was smelling kind of burnt near the end, so I didn’t let it the liquid evaporate all the way. Didn’t taste burnt though!

-Tammy

Cheese scallion biscuits

I finally baked something in my new apartment!

I followed this recipe from Eat. Live. Run. She calls them cheddar chive biscuits, which I think is kind of a misnomer because they don’t actually have chives. I used Trader Joe’s shredded tri-cheese blend instead of grated cheddar, because I had that. I also used only 1/3 the quantities listed in the recipe, because it didn’t include eggs so I can scale down if I want! (Bitch!) This resulted in five biscuits. See Exhibit A.

Exhibit A.

Exhibit A. The cheese is still gooey, which is awesome.

I baked these in my roommates’ toaster oven, which is the freaking best. I can bake 5 biscuits at the drop of a hat, instead of waiting for a huge oven to get up to temperature. Also, I don’t have to use a baking pan in a toaster oven! I can just place the dough on a piece of parchment paper and slide the whole thing in. Badabing badaboom.

I also made the chicken noodle soup, and it was/is good. (I’m literally drinking it right now and making a mess on my keyboard.) It’s basically like Amy’s recipe, except I boiled two drumsticks with a chopped onion for two hours, to make my chicken stock. Like Amy, I also texted/Snapchatted/Gchatted/emailed everyone I knew saying, “I made soup!!”

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Omnomnominbus

Later gators,
Tammy

P.S. My brother sent me this. I think it’s so true.

Chicken soup for the soul, noodles optional

I made chicken soup for the first time in my life. It tastes delicious, if I say so myself. I’ve had a string of disastrous attempts over the years so you can possibly imagine how happy this soup made me today. Honestly, I have been going around telling/texting everyone I know a picture of my soup with an “I made soup!” announcement.

Super simple and perfect for college students budget-wise. Also, great for sad and/or cold days.

chicken soup

Prep time: about 15-20 minutes for this untrained culinary failure
Cook time: 30m to 1hr

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