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!
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.
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!
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. 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!!”
P.S. My brother sent me this. I think it’s so true.
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.
Prep time: about 15-20 minutes for this untrained culinary failure
Cook time: 30m to 1hr