Welcome to my first Cook the Blog post. This is a feature where I will take a recipe from around the web (or another blog) and recreate the dish. In other words, I am going to make their recipe, highlight my changes, clarify directions, and show the final product.
For my first post I will be using Anne Burrell’s (Food Network) Wild Mushroom Risotto. For those of you who don’t know, Risotto is rice that eats like pasta in sauce. It is my favorite way to eat rice.
Until this year I had never had truffle oil. In fact, there was a time I thought truffle meant chocolate. For those of you who don’t know, a truffle is a rare mushroom that grows under the ground. The chocolate ones are supposed to look like the mushroom. Truffle oil is a taste and smell that one really can’t describe. It is something that needs to be tried at least once by everyone. There are a few places in Tallahassee that offer dishes featuring truffle oil (such as Clusters & Hops and The Wine Loft). I still haven’t had an actual truffle, they are too expensive. This dish was the first usage I came up with for truffle oil.
Meet Mary – she’s a friend of mine who also served as a roommate over the summer.
Mary has a problem. She is obsessed with Panera Bread’s Broccoli Cheddar Soup. She was eating it at least 3 times a week while she lived with me. I suggested Mary learned to make Broccoli Cheddar soup at home. It would taste better, be better for you (although still unhealthy) and be cheaper. What follows in the recipe we came up with to save her from Panera’s evil hands. This recipe will have less photos than usual because I lost a few of them. I apologize for that. Will Mary like the homemade soup as well? Check out the rest of the recipe to find out…
I have a confession. I love mall Chinese and Japanese food. I realize how blasphemous this might seem to my fellow foodies but it is one guilty pleasure I truly enjoy. One day I was eating Sarku in the mall when I came to the conclusion that I needed a recipe for teriyaki sauce. After all, I have never had a bottled teriyaki sauce that didn’t taste like slightly different soy sauce. After experimenting the in kitchen and a bit of research I came up with this. Turns out that store bottled teriyaki sauce is an ingredient in making the sauce I know and love.
Well… its French. How do I describe this delicious dessert? It is like a cross between a custard and a cake. Is my recipe traditional? Probably not. I’ll let you know for sure the first time I am able to get to France. Does it taste good? Yes. In fact, it’s very good. It also bakes rather quickly. If you want to be “traditional” then replace the chocolate with cherries. If you can’t decide which one you want, use both. The chocolate will sink to the bottom. It is supposed to. In the end you get a bite 3 layers. One chocolate, one custard/cake, and one of pure cake.
The are certain things I make that I have many recipes for. These recipes are usually for foods that go with a lot of different side dishes or combine in many ways as a main dish. One of these such recipes is for grilled chicken. Depending on if it’s going on a salad, a sandwich, or anything else I’m making I tend to add different flavors to my grilled chicken. This recipe is my girlfriends favorite that I make. She will eat it on anything. This recipe has a little kick to it from some Hungarian Paprika which I use a lot because of my roots. I will come back and post more of my different grilled chicken recipes in the future.
I decided to share another recipe that builds on the tomato sauce we already made. If you haven’t made that tomato sauce a store bought one will work fine. I like big flavors and that’s what I focused on for these recipe. I actually had someone once tell me these were “meatloaf” meatballs. One day I will come back to this and show you how to stuff the meatballs with cheese.
I have been working in an office setting for about 5 years now. Most of this time was spent on internships while I was working on my undergrad. One of the first things I noticed about working at an office was how hard it is to eat something that won’t shorten your life. I love unhealthy foods. I could live off cheeseburgers and pasta. None the less, eating these things for lunch at an office slows me down. I have no energy to work.
The common “healthy idea” for a meal around the offices I have worked in are frozen meals such as lean cuisine. These things taste terrible and are more science the food.
Since this is a common problem around the office I have spent time coming up with healthy breakfast and lunch ideas that work in an office setting.
To me all pasta sauces should be made from scratch. It doesn’t matter if its tomato, alfredo, pesto, vodka, or any other kind of sauce. Fresh pasta sauce makes all the difference in the world when working with pasta. The preservatives put into these (canned) sauces edit the flavor dramatically. I like my sauce without high fructose corn syrup. What’s nice about a homemade tomato sauce is how versatile it is. You can add virtually any spice or vegetable to it (popular choices are celery, carrot, onion, garlic, bell peppers, and mushrooms). This makes tomato sauce from scratch a great healthy choice (and a good way to trick kids into eating their vegetables). Since this is my first tomato sauce being posted (and the first recipe in general) I am going to keep it basic. This garlic tomato sauce is fantastic over pasta with meatballs. If you aren’t a big garlic fan don’t worry. If you cut it down it still tastes great.