Sunday, January 31, 2010

Taste of Home

You know how when you're at home and your mom makes you soup, you never really feel like drinking it? Then when you're far away from home, suddenly that bowl of soup is warming and delicious like never before. Well, today's bowl of soup was kind of like that.

Ingredients were: ginger root, sliced lean pork, salted egg, kai choy. If I knew it was this easy, I would've made it all the time. :)

Then I made some fried rice from all the ingredients I had left-- corn, spam, green onion, an egg, and a clove of garlic (pressed, not minced or chopped). Seasoned with salt instead of soy sauce because I wanted white rice for some reason. *sigh* Food is great.

Friday, January 29, 2010

Smoked Salmon Appetizer, Salad, Cream Corn

Creme Fraiche, Crackers, Smoked Salmon
Nom nom. A lot of food all in one line. I was supposed to make a post about the salmon a month ago but it just left my mind. Crackers with crème fraiche and salmon. Most people don't think about making their own "sour" cream, but it's easy and very exciting to watch the bacteria develop in front of your eyes :)

Creme Fraiche, originally a French product, is pronounced "krem fresh." It can be used sweet or plain, with berries or soups! It's sold in some specialty stores, but for an expensive price. Why buy it when you can make it yourself? All you need is:
  • 1 cup pasteurized heavy whipping cream
  • 1 tablespoon buttermilk OR 1/2 cup of sour cream
Make sure the heavy cream is at room temperature (or heat it up slightly, making sure it's below boiling) Mix it with the buttermilk in a container with a lid. Close the lid and let the bacteria develop for 24-36 hours in a warm room. It's done when it becomes thick. Also, don't worry about the creme going bad because the good bacteria will protect it from the bad ones :) Creme fraiche will keep in the refrigerator for 7-10 days.

Time for another episode...
-- of what Jenny eats!

Stuff that's easy to make but super-duper tasty.
Salad with my favorite vinaigrette: Asian sesame dressing!
This one's for my mom because I know she wants to know about everything that it eat >_> And it's not yellow barf on rice. It's cream corn with ham -__-" Next time I'm going to put less corn and more "sauce." Contains 1/2 can whole kernel corn, chopped SPAM, 1 egg. I used the water from the can and additional water with corn* starch to make a sauce. Used about 1 teaspoon. Next time, more starch, more water.
* I used corn starch in substitution for TAPIOCA starch, which is why the sauce isn't as "glossy" as it should be. They're both thickeners used for sauces and filling, but they differ in that the tapioca imparts a glossier sheen, which is ideal for sauces.

Saturday, January 16, 2010

Butternut Squash and Steak

Yeah, I know. I like to eat my cows while they're still moo-ing. Could have used an additional 5 minutes in the oven.

Toast Mornings, French Style!

Short post: Woke up and made some french toast for Tony. Although when he finally did wake up, it was nearly noon. -_-

By the way, do you see that terrible shadow from my lens? This is the reason I want an external flash with bounce. :(