The Quirky Kitchen

Creamed Cheese chicken

2010-09-07T16:39:00.000-07:00

Crunchy and creamy at the same time

I'm not one to experiment while at home, but since I had started defrosting six pounds of chicken, I figured that I needed a big recipe. I looked through the foreign cuisine books first, but not one recipe was good enough to get me out of my cooking rut.

One of my grandmothers' complained that I don't have Puerto Rican cuisine books ( I have the best cookbooks on speed dial :) ). One of them in mom's library is called Puerto Rican Cookery by Carmen Aboy Valldejuli. I modified her 'Creamed Cheese Chicken' a little considering the palate of my family and the ingredients available.

The result was a creamy, savory main dish that I'm very likely to repeat on a smaller scale when I come back to campus.

Ingredients

2 lb of chicken pieces (I used boneless tenders)

4 cups water

2 tsp salt

4 tbsp of butter

For the White Sauce

4 tbsp butter

1/4 cup all purpose flour

1/2 tsp salt

2 cups milk

1/4 cup of shredded cheedar cheese

2 slices of bread

8 oz of Velveeta (or your preferred sliced cheese)

Start by boiling the water and two teaspoons of salt in a large pot. Boil the chicken for 20 minutes. While the chicken boils, toast the slices of bread until brown and crumble (it should make about a cup of crumbs).

After cooked, dice the chicken. Melt the first four tablespoons of butter on a saucepan and brown the chicken slightly.

Preheat the oven at 350F. To make the sauce, melt the remaining butter in a second saucepan and combine the flour until combine. Add the milk and cheese gradually until the sauce thickens.

In a deep baking dish, start assembling by placing half the crumbs first. The second layer is the diced chicken. Pour the sauce to cover the chicken as uniformly as possible. Cover with the rest of the crumbs and the sliced cheese last.

Bake for 20 minutes and serve hot.

Flamenco Eggs (or the Man-pie)

2010-08-09T10:33:00.000-07:00

Feels great to cook again! :D
Granted, I did cook all through summer, but it was mainly for my family. Cooking for six is mainly about getting a large quantity of good food on the table, leaving little room for error. Cooking for two is much easier on my nerves and allows for more flavors and experiments to happen (and having a boyfriend who will eat anything I serve helps).

As such, I was looking through 400 Best-Ever Budget Recipes by Lucy Doncaster (my go-to book alongside Cooking School and FamilyFun Cookbook), and found this recipe under the Vegeterian section (GASP, I considered eating veggies!). Considering my budget and time, I had to modify the original recipe quite a bit to make it a fuller one-course meal.

Overall, it was a lovely dish and experience to share with my boyfriend, from cooking the filling, to looking as the eggs slowly rose in my itty bitty toaster oven to slicing and serving it like a big meaty pie.

Ingredients
1 onion, diced
1 red and green bell pepper, diced
10 to 12 slices of bacon (substituting the pancetta in the recipe)
1 can of sausages (substituting the chorizo in the recipe), diced
1 1/2 tsp of garlic
1 tbsp unsalted butter
4 eggs
1 generous tbsp of white wine
1/2 cup of breadcrumbs
1/3 cup of roughly chopped cilantrillo
Dash of paprika, salt and pepper
Shredded cheese to top (Optional, I use my standard Italian blend)

Preheat the oven at 350F ("Bake" on a toaster oven). Melt the butter in a large saucepan and cook the diced onion, bacon, garlic, peppers, sausages and half the cilantrillo.

Add the white wine and season to taste. Let it cook for 10 to 15 minutes until bacon is thoroughly cooked and the onion is translucent. Crack the eggs (avoiding breaking the yolk) and set aside.

Prepare a 7" pie plate (or four baking dishes for individual servings) with cooking spray. Cover the bottom with the breadcrumbs completely.

Drain the cooked filling thoroughly and place it inside the pie plate uniformly. Gently pour each egg and cover with the cheese (if using it) and the cilantrillo.

Bake for 8 minutes (10 to cook the yolks a bit more) and serve immediately.

Overdue obento pictures are overdue

2010-07-08T22:41:00.000-07:00

Yes they are...
Sad part is, I misplaced most of the pictures.

My third bento ever :D

Nicest one to date.

Yeah, I'll get to posting again soon enough, I'm pretty creatively stumped when I cook for more than two :B

Strawberry upside down cupcakes

2010-04-14T15:59:00.000-07:00

Hey, I'm getting the hang of this photo business!

Since the last entry, I have cooked very little. So little in fact that I haven't neglected my kitchen like this since my freshman year (ahh, academic freedom, I miss you so).

On the upside (pun not intended), I got myself a little toaster oven recently to indulge in a little baking in my free time. Other than making crispy toast, I was pleasantly surprised that it can bake just as well as my old oven. To try the feature out, I referenced 500 cupcakes by Fergal Connelly, tweaking the Pineapple Upside Cupcake using milk to make a spongier cake.
For the topping

4 fresh strawberries, minced

superfine sugar

honey

For the cupcake

1 egg

1/ 4 cup of sweet butter, softened

1 /4 cup self rising flour

scant 1 / 4 cup milk

1/ 4 cup superfine sugar

generous 1/ 4 tsp of vanilla extract

Start by spraying the cupcake tray with cooking spray and preheating the oven at 350 F.

Cover the bottom of the mould with the minced strawberries (1 per cup should be enough). Drizzle a tablespoon of honey and sugar and combine lightly.

Mix the egg, flour, milk, vanilla and the rest of the cupcake ingredients in a bowl. Whisk until a creamy, but slightly stiff texture is made. Spoon the batter onto the strawberry bottom.

Bake for 22 minutes, being careful not to over-bake. Makes 4 big cupcakes.

If you'd like more cupcakes (I use a very small mould that's just enough for two people), just multiply the ingredients to your liking.

A Fundamentally Quick Chili

2010-03-25T13:06:00.000-07:00

Better than fast-food chili

Once again, I regained some of the inspiration to cook and blog a little; maybe it was all the stress from college or lack of inspiration. Either way, I hope to be back better than before!

One of the most notorious things about chili is that most recipes require that it needs to cook for 6-8 hours in a crockpot (one appliance I'm not keen on getting). Truth be told, this recipe (adapted from The FamilyFun Cookbook) takes less than an hour to make since it uses canned beans instead of dry ones. I used the sweet corn chili recipe as my base and substituted the corn with jalapeno to spice up the evening.

Chili
1 1/2 lb of ground beef
1 cup of chopped onion
1 1/2 green bell peppers
1 can of red bell pepper
2 cans tomato paste

1 can of red kidney beans, drained
1 tbsp cumin

salt and black pepper, to taste
1 tbsp chili powder
Plenty of Tex-Mex seasoning
1 medium tomato, diced
1 to 1 1/2 tbsp olive oil
1 tbsp butter
1 tbsp crushed garlic
1 tbsp oregano
1 jalapeno, diced
2 cups of cooked rice

Topping
Crispy bacon, chopped
Crumbled feta cheese

First off, crumble the ground meat into a hot skillet with butter and brown. I took the liberty of lightly seasoning it with the tex-mex seasoning while it cooked.

While it browns, saute the onions in a large pot until just translucent with the oil. Add to the onions the peppers, diced tomato and paste, jalapeno, beans and seasoning until just about cooked (about 15 minutes on medium heat).

Add the browned beef to the bean casserole and simmer for 5 to 10 minutes, until the ideal thickness is achieved. Pour the chili over the steamed rice.

Chop some crispy bacon roughly and top the chili with it and the cheese. Serve immediately.

Serves 6

A creative crisis [Hiatus yet again]

2010-03-07T12:48:00.000-08:00

Like the title says, I'm currently going through one.

I haven't been able to make anything remotely creative outside of my Color class (and even that's pushing it). I have plenty of backlogged posts in the making, but for some reason I can't seem to get myself into writing anything. I haven't cooked in over two weeks, haven't packed any bento, or come up with anything remotely tasty.

Until I find some inspiration and improve my photographing skills (because, I must admit I'm no good at it), I'm calling a small hiatus.

Until then, take care!

EDIT (08032010): And I found my inspiration! [safe for work, disregard title]

Corn beef hash with egg

2010-02-09T19:03:00.000-08:00

Last week was a slow one cooking wise due to the amount of work the new semester's is dishing out. This dish was a quick option for a satisfying dinner for not my boyfriend and I, but for his neighbor and his roommate. It comes from my old standby book, The Best Ever 20 Minute Cookbook by Jenni Fleetwood, adapted to the ingredients available. To save up more time, I used microwavable brown rice instead for the usual steamed white rice.

4 eggs
1 can of corn beef
1 onion (I replaced it with a green onion), diced
1 green pepper, seeded and diced
salt and pepper
1/4 tsp nutmeg
1/4 tsp paprika
tex-mex chipotle seasoning
2 boiled potatoes, diced
1 tbsp olive oil
2-3 cups of cooked white rice

Heat about a tablespoon of olive oil on a large deep skillet and cook the onion and green pepper until translucent. Season the corned beef with the nutmeg, paprika, seasoning, salt and pepper. Combine the diced potatoes to the corned beef.

When the peppers and onion are ready, add the corned beef hash to the skillet and cook about 10 minutes until . Flatten the hash about to about two inches and make four wells. Break the eggs inside the wells. Season the eggs to taste and cook thoroughly.

Serves 4

Quiche cupcakes with Red Pepper and Tomato

2010-02-07T00:00:00.000-08:00

Don't let that burnt one fool, it was crazy good!

Feels good to blog again; heck, feels good to really cook! Recently I had been rather moody and down on myself, so my boyfriend took me out to the mall to cheer me up. Though I didn't buy anything there, I did pick up some groceries for the upcoming week.

It's funny because I only came to the supermarket to pick up bread and cola and came out with a miniature shopping trip. After that, I set out on a 4 hour cooking marathon making various dishes for the sake of variety. I'll post each recipe as I post each bento box.
1 can of crescents pastry (8 ounces)

Filling
1 whole red pepper
1/2 to 3/4 cup of milk
1 egg
3 1/5 oz of mozzarella, diced
Topping
1 tomato
Salt and pepper to taste
Italian seasoning
Olive oil
Shredded cheese (my personal favorite is the Italian blend)

Preheat oven to 400 F. Spray a cupcake tray with cooking spray.

Cut the pastry into 7 equal sliced and spread into the tray to make cups.

To make the filling, combine the milk, egg, mozzarella and pepper into microwave safe bowl. Heat on high for 3:30 to 4 minutes. Blend with a spoon until creamy.

While the cream cooks, cut the tomato into eight slices and drizzle some olive oil. Season to taste.

Pour into the cream into the pastry cups. Top with the seasoned tomato slices and a scant one teaspoon of cheese on top. Bake for 15 to 20 minutes.

Serves 7.

Happy New Year 2010 // Book Review: Bento and Sushi Books and Recipes

2010-01-06T22:34:00.000-08:00

Happy (belated) New Year 2010!! May it bring you all happiness, health and love to you and your families!

Like every year before it, I make a couple of resolutions to complete ASAP. One of them is improve my health, and that means three things:

Cut the insane amount of cola I drink and substitute with water
Keep experimenting with foods (get over my fish phobia, try new foods,new ingredients)
Eat smaller portions (before, I could eat like a man and not gain a pound...needless to say, that's gone)

To start off with all three, I'm planning to restart my bento-making habit. It was temporarily alive for the summer since I worked while in class, but I wasn't blogging/taking pictures them accidentally from the stress of classes.

For reference, I've been reading up on Japanese cuisine again. There are so many ingredients that aren't available in the typical supermarket. After a trip with my friends and boyfriend, we found Oriental Food and Arts; the only Asian grocery shop on the entire Island. It's super stocked with ingredients and certain tools that are used in Asian cooking. I only scored some nori, but the moment I get more funds and a chance I'll stock up on more things for authenticity.

Edit (01/14/2010): After checking out a tip from a friend, I found that there's a small selection of key sushi ingredients and other international ingredients nearby. Here's the address for anyone that's interested.

To get some ideas for this year I picked up some literature.

Hana Sushi: Colorful & Fun Sushi for Parties by Boutique Sha
Good God, this book is beautiful. I just wanted to buy it to enjoy the pictures. Hana (designer) sushi is explained thoroughly in sections. I just wished the book was a little cheaper in the bookstore.

Bento Boxes: Japanese Meals on the Go by Naomi Kijima (Author), Laura Driussi (Translator)
A more serious book on Japanese cooking, centered in making several kinds of bento. Unfortunately, it's too focused on its roots and forgets that the translation is aimed at non-Japanese audiences.

Kawaii Bento Boxes: Cute and Convenient Japanese Meals on the Go by Joie Staff
A very cute handbook on building bento boxes. It's mainly aimed at creating boxes to impress. The book's ideal ratio is 1:1:1 on carbs, meat and vegetables (pretty good, in my book).

The Manga Cookbook by Yoko Ishihara
The very first gift my boyfriend ever gave me. Basically, it's an introduction to Japanese cooking. It's made into manga form with several great recipes to try out, with coloured photographs to give you previews of them.

Japanese Cooking by Emi Kazuko
My first taste to the cuisine, my father got it for us a long time along with many others (Borders sale = gold) . It's out of print, and a good read for those who want to learn the history, basic techniques and traditions.

Hope this mega review was helpful to anyone that's interested in starting the new year on the right foot!

New Camera Dance!

2009-12-30T21:56:00.000-08:00

After almost 4 years of my old camera, a Samsung Digimax A402 4MP (that died out on the second year from an accidents), I felt like it was about time to get a new one. So Santa Claus managed to find one that was cheap and fit my only condition (no less than 7 MP) ...

A Nikon Coolpix L20 with a 3.6x Optical Zoom! It's incredibly gorgeous in real life (and the fact that it goes well with my netbook and my cellphone helps a lot), takes great pictures and has many, many modes to play around (like Portrait, Fireworks, and Food).

Naturally, I goofed off with it for a while. I'm actually considering taking the Photography class in the Art curriculum to use all its features and get better.

First set-up picture: Little Turkeyshire with The Betty Crocker Cookbook 10th Ed.

My mom's most recent cake before tomorrow's commission.

Three Layered Chocolate Cake with creamy chocolate ganache in the middle.

My favorite shot for now; close-up strawberry fans.

Early Morning Omelette

2009-12-15T06:28:00.000-08:00

My version of Healthy, Fast and Cheap: Leaving Home Cookbook and Survival Guide's The Omelette with the added step of baking (for some reason, I wanted to bake it, I think I saw it in "Good Eats") and a change in ingredients. A big breakfast for my boyfriend and his study group after pulling an allnighter, and a chance to cook after being sick almost a week.

Ingredients
6 eggs
Extra Virgin Olive oil
1 red onion
1 tomato
1 green pepper
Tex-Mex seasoning
black pepper
shredded cheese

Start by preheating the oven at 250 F.

Add the oil into a large, deep skillet and heat to medium.

Meanwhile, chop the all the vegetables thoroughly. After doing so, whisk slightly the eggs together (or 2 at a time) until fluffy.

When the oil spreads easily, add the vegetables to cook. Once they're ready, pour the eggs over them, making sure they spread evenly. Add the seasoning to taste.

Cook until just about set, then stick in the oven for 10 minutes to finish cooking. The egg will adquire a golden coating and a pizza-like state.

Serve covered in cheese and enjoy!

Serves 4

Chicken Alfredo with Tomatoes (college style)

2009-12-13T15:46:00.000-08:00

An interpretation of a dish served at a small Italian restaurant that my boyfriend took me to eat way back in Valentine's Day of this year. It's a deceiving small place with a traditional feel.

The photos do no justice to how gorgeous it actually looked. :'(

Ingredients
2-3 handfuls of pasta
Salt
1/4 cup of cooking oil

1 cup of Alfredo sauce (if not available, there are plenty of easy online recipes!)
2 small boneless chicken breasts (or one normal)
1 tsp butter
All purpose seasoning ('Adobo')
about 1/4 cups of grated Parmesan cheese
2-3 grape or cherry tomatoes.
Parsley and Oregano
Instructions:
Start by boiling the water in a pot and add the salt. Heat up a skillet at medium heat.

Defrost the chicken breasts if needed. Once done, cut out as much of the fat as you can and slice into thin, short strips.

Once the salted water's boiling, add the pasta and the oil. Let it cook for 8-10 minutes. Meanwhile, prepare the chicken with the all-purpose seasoning and parsley.

Melt the butter on the hot skillet and carefully place the chicken strips. Cover and let it simmer until well cooked. Uncover it and let the butter evaporate almost completely. Add enough Alfredo sauce to cover the whole skillet thinly on medium heat. Add a bit more parsley for taste and a handful of Parmesan cheese. Cook for 5 minutes.

Once the pasta is cooked, drain completely and bring it back to the pot on low heat. Add about 1/4 cup of Alfredo sauce and a bit of oregano to the pasta and turn it over a few times.

When the chicken-Alfredo is creamy but fragrant, mix into the pasta throughly. Add more cheese and let it melt into the pasta.

Serve hot with the fresh cherry tomatoes cut in half and cover with Parmesan cheese and parsley.

Book Review: Healthy, Fast and Cheap: Leaving Home Cookbook and Survival Guide

2009-12-13T13:30:00.000-08:00

It's about time I write up another review; too many recipes at once can be quite boring.

This book first caught my attention while shopping with my boyfriend and two of his friends. We had just finished giving the mall a thorough sweep (because, to be honest, it's the only worthwhile thing to do in town besides the bars and the movies). One of them picked it up from the Discount aisle and showed it to me.

What caught our collective attention was the light, informal tone of the book itself. After convincing myself to buy it for $8, it took me an entire week to get around reading it completely.

Leaving Home is geared towards people who are most likely starting to live on their own, notably those who have never cooked a day in their life. The author starts off with a basic idea of what are the basic cooking tools, budgeting pointers, and the good and not-so-good food types with clear explanations for each type.

It then proceeds to the recipes divided by importance in terms of use:

-Snacks: to keep you going using proteins and carbs.

-Breakfast: to start the day right, with pointers to get things done ahead to make the most out of the morning.

-Lunch: because eating lunch out will drain your money much faster

-Dinner: with subdivisions for all meats and grains

-Desserts: to make better use of sugar and other refined carbs.

The book's binding is also convenient, allowing the reader to remove any page for quick reference or for sharing with friends.

Overall, it's a good read since I plan on making a few of the recipes myself (particularly in the snack area).

What I personally did not like at all was the constant reminder of the author's brand. It felt like he was trying to market Healthy, Fast and Cheap(tm) and the all organic diet towards me. As much as I would love to go organic, it's simply not available to me.

To wrap it up, Leaving Home achieves what it sets out to do: encourages the newly independent reader to try new things and eat healthier, all within their budget.

Sardine pick-me-up dinner

2009-12-10T18:44:00.000-08:00

...Or getting-over-my-fear dinner.

Another of my culinary surprises for my guinea—err, boyfriend. While he was burning his brain away last Thursday night, a friend of mine and I got some quick grocery shopping done to get through the last remainder of the semester. Among the things I bought was a can of sardines.

I must confess that I have ichthyophobia, or fear of fishes. Dead or alive, I feel uncomfortable around any of them. If you want to laugh at my expense, show me fish, and I will jump so high, I'll touch the ceiling.

So making this dish is a baby step to getting over that fear and show how much I appreciate my boyfriend.

Ingredients
1 can of sardine fillets
1 tomato
1/ 2 cup of Feta cheese (I used Feta Mediterranean, found in the cheese aisle or section of your supermarket)
2 tbsp extra virgin oil + extra for drizzling
1 small red onion
Italian seasoning
black pepper
slices of bread
Shredded cheese, Italian mix for topping

To start, preheat the oven to 400 F

Prepare the sardines by sprinkling some Italian Seasoning on both sides. Pan fry the fillets in a shallow skillet with the oil until both sides have become golden, but not crisp.

Slice the tomato and onion into disks.

Drizzle some oil on the bread slices and add some more Italian seasoning.

Assemble the dish on a previously greased baking sheet by placing the tomato slices on the bread, followed by the fillets, Feta cheese and finally the onion.

Bake for 10-15 minutes until the cheese has just begun to melt.

Sprinkle some shredded cheese to taste and enjoy.

Typically makes 3 pick-me-ups.

Spicy Red Kidney Beans

2009-12-07T15:32:00.000-08:00

Damn, it feels good to blog again! :D

Yes, I've been a bit MIA (almost 2 weeks since my last post). The reason, in short, would be that for those two weeks, I had no real urge to blog. I hadn't come up with any good recipes, had a very stressful time with my classes and reeled back into bad eating habits (in other words, eating out). Now, I got a little bit of that blogging itch again, so I'd better make use of it!

A small surprise I made for my boyfriend for dinner. He loves beans (specifically ones from a Rincon barbecue place called “El Cerdito del Cielo” (The Piggie from Heaven). I haven't tasted them myself (not a big bean fan), but by his words, their ham cooked beans are probably the best he's ever had. These might not be them, but they rank a close second in his book.

Ingredients
1 can of red kidney beans
1 can of tomato paste
2 generous tbsp mild chunky Salsa dip
2 tbsp All purpose seasoning
2 tbsp oregano
scant 1 tsp Tabasco sauce
3 slices of ham cubed (about 1/ 2 cup)
salt and black pepper to taste
3/ 4 cups of water
2 tbsp of olive oil
1tsp of ground chili pepper

In a medium pot, mix all the ingredients together and set the temperature to medium-high on the stove. Cook covered for 30 to 45 minutes, stirring occasionally.

Uncover and cook for an additional 15 minutes on low-medium so the sauce may thicken.

Serve over hot cooked rice or meat.

Macaroni with creamy ham and peas

2009-11-17T12:29:00.000-08:00

A recipe based on Maria Ricci's book “200 Pasta Dishes” with difference of using elbow macaroni instead of tortellini. A friend of ours got inspired to start cooking after watching me cook my everyday meals. So we hit the local Marshalls, Walmart and supermarkets to get her started. Note to you reader, do NOT let me go to the Gourmet Cooking or Spice sections unattended, money will be frivolously spent on cute gadgets and obscure ingredients (see: Eggsworth, and the 3 different oils I have). After bargain shopping for the essentials, she picked out this recipe from her book and I showed her how to make good pasta every time.

1 tbsp unsalted butter

1 cup shelled peas

3 oz of ham (4 slices) cubed

1 cup of sour cream

large pinch of nutmeg

1 lb elbow macaroni

1/3 cup grated Parmesan cheese plus extra for serving

1/3 cup of milk

Start by boiling salted water to a rolling bubble. Cook the macaroni to al dente firmness (8-10 minutes) with about 1 tablespoon of oil.

While the pasta cooks, melt the butter in medium heat on a large skillet until you make it sizzle. Once so, add the ham and peas and sauté until brown.

Add the sour cream, salt, pepper and nutmeg to the ham and peas.

Drain the pasta and mix in with the cream mixture. Add the milk over medium heat to thicken the cream on low-medium temperature.

Serve in large bowls with Parmesan cheese.

Artz

2009-11-14T11:29:00.000-08:00

My first love, art.

Watercolour pencils and Faber Castell ink pens on watercolor paper

A quick hiatus

2009-11-03T11:51:00.000-08:00

As much as I regret taking a hiatus from this blog, I'm afraid I'll have to.

Like I've stated before, I'm still a college student, and it's now the critical halfway point.

I'll be back with more experiments (and blown up kitchens) next week! Until then, take care everyone!

Onigiri (Rice balls)

2009-10-25T16:18:00.000-07:00

Aren't they adorable?

There's something about malleable rice that brings out the child in me.

A few years ago, when I was in high school, I was very much into animé. It was pretty common to see my friends, twin sister and I carrying around bento boxes filled with lunch and share it in the Art classroom. One particular friend, Puki, always packed her lunch with the latest and cutest gadgets. Mind you, this was before bento making exploded on the Internet, or else, you would've seen her work.

The best part of her bento were the assorted shapes she made with the rice. Every once in a while, my friend and twin sister visit me at my apartment to hang out for the weekend and we always end up making onigiri. I'm usually in charge of the filling while she makes the rice.

It took some experimenting and some reading (see Simply Sushi by Steven Pillet), but I finally got the recipe right.

Sushi Meshi
2 cups short grain white rice
2 cups + generous 1/4 cup of water (0.55 L)
1 generous tbsp of coriander (for more authenticity, use 3 cm of kombu)

Vinegar dressing
1/5 cup (50 ml) of vinegar
1/5 cup (50 ml) of cooking wine
2 tbsp of sugar (30 g)
1/2 tbsp + 1/4 tbsp of salt (10 g)

Start by washing the rice by massaging it with your hand gently. This will release all the impurities such as bran into the water, turning it milky white. Drain completely and repeat until the water is almost clear and drain once more.

Rice Cooker version (I used this one in this recipe)
Add the rice, water and seasoning into the rice cooker and switch on. The cooker will do the rest.

Pot version:
Add the rice, water and seasoning into a pot. Cover and bring the water to a boil in medium to high heat. Reduce to medium heat after 1 minute. Once the rice is visible over the water, reduce to low heat. Once the water has evaporated, turn up to high heat for 10 seconds and turn off. Leave the rice for an additional 15 minutes to finish cooking by steaming. If using kombu, please remove before proceeding.

While the rice is cooking, prepare the vinegar dressing. Start by mixing the wine and vinegar thoroughly, then add the sugar and salt. Turn the heat to low to dissolve the crystals completely.

Once the rice is done (it should be sticky, but relatively odorless), transfer to a wide, shallow container. Add the prepared vinegar, making sure to spread it evenly with a spatula.

The filling is up to you! I've made onigiri with ground beef and chicken (I like my meat, thank you very much) but they can be filled with vegetables and fish if you want.

There are plenty of online shops that sell rice moulds at affordable prices and assorted shapes.

If you don't have any (like me), just use a plastic wrap to mould the rice into the shape you want.

Have fun!

Pantry Salad

2009-10-21T17:35:00.000-07:00

I came up with this recipe staring at my pantry to make a light, tasty dinner for my boyfriend and I without too much hassle. Since I had made a big stir-fry dinner (Pepper Steak with spicy rice) on Sunday complete with a special dessert (Jello-filled lemons) the day before, I was pretty burnt out the next day and had no intention of making something on that tangent. It also gave me an excuse to use Eggsworth, my new egg-shaped timer from jo!e.

Ingredients

2 eggs

1/ 4 cup of white vinegar

5-7 strips of bacon

2-3 tbsp of white wine

1 tbsp of Italian Seasoning

1 tomato

4-5 Roman lettuce leaves

1 / 4 cup of Parmesan cheese

black pepper

Croûtons

2-3 slices of whole wheat bread (without the crust)

1 tsp of garlic paste or 1 crushed garlic clove

1 tsp of Italian seasoning

1 1/ 2 tbsp of vegetable oil

Start with boiling water and the vinegar in a deep skillet or a saucepan. Just before adding the eggs, gently swirl the water. Add one egg at a time and switch off the heat. Cook covered for a minimum of 4 minutes, but no more than 7 or it will overcook.

Meanwhile, heat the vegetable oil in a small skillet and add the garlic and seasoning. Cut the slices into small cubes and add to the hot oil. Cook until golden brown and set aside. Note: to avoid too many dirty dishes, use store bought garlic croûtons.

Heat a small amount of water on a second skillet. Using kitchen shears (scissors), cut the bacon into 1/ 2 or so inch pieces. Add to the water with the white wine and sprinkle on the seasoning. Cook covered until well done and set aside.

Cut the tomato and lettuce into bite sized pieces. Arrange by this order: lettuce - > tomato - >

bacon - > eggs - > croûton - > Parmesan cheese.

Serve hot and enjoy!

Chicken and lettuce stuffed dim sum

2009-10-13T21:56:00.000-07:00

Dim Sum with spicy soy sauce

Like I said in the previous post, my mom is most likely a frustrated chef. She has dozens of cookbooks, ranging from local cuisine to general themed to international cuisine. One recipe that has been boiling in my head for a while is the Dim Sum recipe in her Chinese cuisine.

Although Dim Sum refers to appetizers in general, this recipe is the base for soups and made up of several types of dumplings.

This recipe is a home made variation with a savory Italian twist.

Ingredients
Wonton Wrapper
1 egg
3/4 tsp salt
2 cups all-purpose flour, plus extra for flouring
1/3 to 1/2 cup water
1 tsbp of Italian seasoning

Filling
1/2 tsbp of butter
1 can of chicken
1 tbsp paprika
1 tbsp all purpose seasoning
1 tsbp black pepper
2 tbps soy sauce
1 lettuce leaf

Lightly beat the egg with salt. Add 1/4 cup of the water.

Sift the flour into a large bowl and seasoning. Make a well in the middle and add the egg+water mixture. Mix well, adding as much water as needed to make a dough.

Form the dough into a ball and knead for 5 minutes, until it forms a smooth, workable dough. Cover and let it rest for 30 minutes.

While the dough rests, heat up the butter in a skillet.

Drain the chicken completely and season with the all-purpose seasoning, black pepper and paprika. Sautee in the hot butter, and soy sauce until well cooked. Set aside.

Turn the dough out onto a light floured surface. Roll out until very thin and cut into 3 1/2 inch squares.

Using a small melon baller or spoon, scoop the chicken onto the center of the square. Pinch the corners together diagonally tightly, making it nice and air tight.

Boil them in hot water for 5-7 minutes. Serve hot with a dip of soy sauce and a dash of paprika and steamed rice.

Makes 22-24 dumplings

Cross-section of the dumplings, look at that chicken!

Mom's Ghiardelli cupcakes

2009-10-10T23:06:00.000-07:00

I think my mom's a frustrated cook.

She's starting to really get into pastries and sweets. What began as a quick hobby has now become her weekend passtime. She's taking cake lessons now, after taking chocolate classes and she practices at home.

Here are some of her latest work, decorated and photographed by yours truly.

She used Ghiardelli brand Brownie mix topped with Icing and Pastel Pearlized Jimmies.

Black Tea Cupcakes

2009-10-09T12:30:00.000-07:00

Another one of my experiments in the cupcake area, it came to me while thinking of a way to use different flavors in my baking. Ever since a friend of mine introduced me to black tea, I've been drinking it as a substitute to cola and I thought I could use it as a cupcake flavor, since Cupcake Creations has a nice Chai tea recipe.

Ingredients:

1 tbsp + 1 tsp of black tea mixture

1 egg

1/3 cup of sugar, plus extra for topping

1/3 cup of butter, softened

1/3 cups of Self-rising flour, sifted

1/12 cup of milk (about one-third of 1/4 cup)

1 tsp of cinnamon sugar, plus extra for topping

1 tsp of vanilla extract

Preheat the oven to 320° F. Line the cupcake tray with non-stick spray. Boil 1/4 cup of water and add the tea mixture

In a small bowl, lightly beat the egg, add the butter and sugar, then mix until light and fluffy. Add the milk, flour and tea. Whisk until the consistency is light and creamy.

Divide the mixture evenly between each hole (about 3/4 of the way up, to leave space for their expansion). Bake for 15-18 minutes until risen and firm to the touch.

Allow the cupcakes to cool down and rest until they're cool enough to eat. Sprinkle the extra cinnamon and sugar to top and enjoy!

Makes 4.

Braided Bread

2009-10-08T21:02:00.000-07:00

A creative way to spend a lazy afternoon. I had the sudden urge to make bread over the summer, after rereading the FamilyFun book. I found that the recipe provided was indeed quick and easy,
Be warned though, this recipe is extremely time consuming and should only be made when you have 3 hours to spare. The recipe can be used to make other kinds of breads, this recipe is just the beginning.
Original recipe is from the 1996 FamilyFun Cookbook

Ingredients
2 cups of warm water*
1 tbsp active dry yeast
1 tbsp sugar
5 1/ 2 to 6 cups of all-purpose flour
2 tsp of salt

Egg wash:
1 egg
1 tbsp of water

*by warm, I mean it's warm enough to be comfortable on your wrist and not burn it off!

Add the yeast and sugar to the warm water and whisk them together until dissolved.

Measure 2 cups of the flour and add to the bowl. Whisk the mixture well and let it set for 10 minutes until it has expanded and is bubbling slightly (this is called proofing, mind you).

Stir in the salt, then add the remaining flour a cup at a time, making it now into a dough of sorts.

Remembering to flour your workspace, transfer the dough and knead for 10 minutes until elastic and smooth. Roll into a ball.

Grease the ball with vegetable oil completely and cover with a damp cloth or plastic wrap (paper towels work too) in a draft-free area (like your fridge) for 2 hours or until doubled in size.

Punch down the dough and knead it again to get rid of any air bubbles.

Cut it in half and again into three parts. Roll them into 10 inches of length. Braid from the center to avoid tearing and pinch at each end. Repeat for the other half or store for another creation you might want to make (it stores for up 6 months frozen).

Preheat an oven to 400°F. Place the loaf(s) on a greased baking sheet. Make the egg wash by whisking the egg and water together, and brush on the dough.

Bake for 25 minutes. Serve with your favorite butter, oil or jam and enjoy!

Makes 2 loaves.

Note: The dough freezes quite well in an airtight container and lasted a good 3 months before I used the other half.

Alternatives
Fruit bread: while adding the flour in the mixing stage, add 1 cup dried fruit like prunes and cherries and mix well.
Cinnamon: add 1/ 4 cup of ground cinnamon on the mixing stage.
Banana nut: add 2 mashed bananas with 1/ 2 cup of chopped almonds and a generous tbsp of cinnamon sugar to the mixing stage.
Cheesy crust: Just before baking, sprinkle your favorite grated cheese over the top of your dough.

The College Chef's Repertoire #2 : Bare Essentials

2009-10-07T05:02:00.000-07:00

Photograph Copyrighted to http://superstock.com/

I'll start this post with saying that I adore my pantry. I slowly made it grow from a few cans of Chef Boyardee and crackers (just kidding, mom!) into a real creativity sparker.

All it takes is a bit smart spending to make any storecupboard, regardless of its intended use, into a reason to take out a skillet and try your hand at something new. After a lot of research (read: experimenting on my own and blowing up the kitchen), I've compiled the most essential elements to achieve a complete, and useful cupboard.

    *      Pasta: one of the cheapest side/main dishes around, it's usually divided into three categories: long (linguine, spaghetti, fettuccine, lasagna to name a few), short (Farfarelle, star, ravioli, etc.) and flour type (regular, whole wheat, etc.) . There are also foreign varieties like rice and egg noodles, found in specialty aisles or stores. Try to have different types of each to cater to different tastes.

    *      Rice: Also a staple for its low economic impact on the poor wallet and the sheer variety available. Long rice and short rice are the norm in Puerto Rico, each requiring a different method of steaming. I personally prefer the short grain, but long is, in the long run, a better value for your money. Other than those two, supermarkets carry foreign rices, like Basmati, Risotto and sushi rice among others, that open up the possibilities of experimenting.

    *      Flours: there are plenty of different flours commercially available, but the most important categories are all-purpose, self-rising and cornstarch. The first two are available both gluten-free and whole wheat, as well as regular. Self rising contains a raising agent that make the dough rise Cornstarch is ground corn and can be used to thick stocks and soups, breading, and other uses you can look up on the Internet. On a side note, it can be mixed raw with water or milk to make a Non-Newtonian fluid.

    *      Raising Agents: There are plenty of raising agents that help flours rise, used in baking mostly. They react with water (or in case of yeast, sugar) and heat to make carbon dioxide bubbles to make the dough rise.

    *      Beans: There are about 30 or more types of edible beans, differing region to region. In Puerto Rican cuisine, the most commonly used are the red beans, white beans and snow peas. They are usually boiled to get rid of the toxins and give their distinct texture and are eaten as such or cooked in sauces to give them flavors.

    *      Sauces: depending on your location, sauces can differ from another's norm. The types available are (see here for more information!): White, Brown, Bechamel, Emulsified, Butter, Sweet, Fresh, Hot, East and Southeast Asian.

    *      Vinegar: Vinegar is an acidic liquid derived from distilled alcohol, usually to 0.04% (general chemistry anyone?). It's used to chemically tenderize red meat and sometimes used as a salad dressing.

    *      Mustard: Mustard is made by crushing seed of the plant of the same name. Dijon is a more refined, flavorsome paste with herbs and spices added.

    *      Tomato paste: a long lasting paste made from mashed boiled tomatoes used to add flavor and body. Supermarkets carry many brands, almost always canned for longevity. NOT to be confused with Ketchup, which is has been processed to the point of being a condiment, not a substitute for paste.

    *      Oils: There are many kinds of oils, all depending on the source. Frying oils are usually vegetable based (ex, corn) or seed based (peanut, sesame). A healthy alternative is olive oil, available in regular, virgin and extra virgin. For gourmet cooking, herb infused oils can be made months ahead to be used in cooking or dressings.

    *      Spices:
      -Ginger: available in its natural root form, pickled and candied. It's a strong aromatic herb that, if overused, overpowers subtle flavors in a dish. It's used a lot in Asian cuisine in all its forms.
      -Vanilla: the sweetening herb, its flavor is well recognized in desserts. Available in pods (these are aged a minimum of 3 months before sold to enhanced the flavor), clear and dark extract (latter being my personal favorite), imitation flavoring (extract that has been watered down considerably) and powder. Pods are generally very expensive, so use good quality extract instead.
      -Black pepper: Grated peppercorns make up the fine, but essential seasoning. It's available ground or fresh (usually inside a grater). Fresh ground pepper has a stronger impact on a dish.
      -Cinnamon: coming from the bark of a tree, it's a poignant, spicy flavor that has to be   carefully added.
      -Coriander: can be found in seed or leaf form, it can be an excellent addition to meats.
      -Cloves: these are dried flower buds that can be added sparingly to meats and sweet        dishes to enhance them.
      -Nutmeg: An aromatic seed that's grated to be used. Can also be found in ground form.
      -Star Anise: A spice composed of the star-shaped fruit, it's usually added to stir-fries and Asian cuisine for its distinct and strong flavor.

    *      Herbs:
      -Bay leaves: These are leaves added before the cooking of meats, stocks and casseroles and must be removed before serving.
      -Oregano: an aromatic, strong herb used in Italian dishes. It has to be used sparingly, as it can overwhelm other flavors in a dish.
      -Parsley: an extremely versatile leaf herb, it can be used in rice, potatoes and most meat and poultry. Green, fresh parsley is used to garnish food as well.

    *      Salt (differences between each): Table salt is the product of two incredible dangerous elements (Sodium is explosive when exposed to water, and Chlorine is a toxic gas) that is surprisingly stable. The difference between each type is the level of purity, with sea salt being the purest (and expensive) to table salt (most common).

    *    Sugar (granulated, caster, icing, raw,): Sugar types differ in the amount of processing the sugar cane juice is submitted to. The purest product is molasses, which is a viscous dark liquid. Once heated and crystallized, it becomes brown or raw sugar or demerara. If processed, it will produce granulated, caster, and finally icing. Note that the last has been added anti-caking agents to prevent clumps. Sugar, in all it's forms, is used to flavor and decorate (caramelizing, dusting to name a few).

Like always, I hope this entry helps you, the reader, in any way it can in your culinary experiments!

Chocolate cupcakes with lemon filling

2009-10-05T21:45:00.000-07:00

There's something about Sundays that just motivate me to cook a nice full meal. This week I made some mini pepper and cheese burgers with fried julienne-sliced red potatoes. My boyfriend (and sous chef I might add) and I like to make these together when the upcoming week is pretty mellow.

For dessert, I made chocolate cupcakes, since I've ended up being drawn to making cupcakes now (late for the bandwagon I'm sure).

Ingredients

1 egg

1/3 cup of self rising flour

1/2 tsp of vanilla extract

1/4 tsp of almond extract

1/3 cup of caster sugar

1/3 cup of butter, softened

1/8 cup of milk

4 tbsp of chocolate powder

1 tbsp of vegetable oil

Lemon buttercream filling

1/3 cup of butter

Zest of 1 lemon and half its juice.

Preheat the oven to 320° F. Line the cupcake tray with non-stick spray.

In a small bowl, lightly beat the egg, add the butter and sugar, then mix until light and fluffy. Add the milk, flour, both extract and chocolate powder, and stir to combine. Whisk until the consistency is light and creamy.

Divide the mixture evenly between each hole (about 3/4 of the way up, to leave space for their expansion). Bake for 15-18 minutes until risen and firm to the touch.

Allow the cupcakes to cool down and rest on a wire rack until they are ready for the filling.

The naked cupcakes with little Eggsworth

While the mini cakes are cooling down, combine the sugar, butter and lemon juice and zest with a spoon (wooden recommended) until well mixed, then whisk until light and fluffy. Spoon mixture into a piping bag with a medium star nozzle (I used a simple Ziplock bag with a corner cut) and set aside until said cakes are cool enough to avoid melting.

When done cooling, make a small whole and squeeze the filling into the cupcakes and pipe as cover. Enjoy with a cold glass of milk!

Ta da!

Book Review: Martha Stewart's Cooking School Lessons and Recipes for the Home Cook by Martha Stewart

2009-09-24T12:42:00.000-07:00

Since I've started this blog, I've been itching to start posting my own reviews on the many cookbooks available. This book specifically is one of my frequent reads when I hit the local Borders.

The first thing that you see is its size; it's 3 paperback books thick (I have engineering books that rival that thickness!) and just as heavy. Since I only read it when I go to Borders for one or two hours, I haven't finished it completely.

Like her other (huge) book, The Encyclopedia Of Crafts, it covers a spectrum of topics, all pertinent to cooking techniques. It starts off with soups and works its way through the meals to finish with the dessert. Topics include:
-Introduction
-Stocks and Soups
-Eggs
-Meat, Fish & Poultry
-Vegetables
-Pasta
-Dried Beans and Grains
-Dessert
expertly covering each technique involved with their respective tools and ingredients.

Unfortunately, it's extremely expensive for a cooking book ($45) so it's unrealistic to buy it unless you're in culinary school. The equipment and some of the techniques displayed are too much of a strain for a full time student, some recipes requiring hours to complete with tools that are too cumbersome. Also, this book is aimed towards relative beginners (ie, not burn water...yes it CAN happen) to mid level cooks, so it might be too simple for a graduated chef.

Overall, it's a beautifully crafted book, with colorful and instructive photographs and simple, easy to read instructions. It's a great gift for anyone who you think would like to improve on their cooking, or would like to see what possibilities can be found in their talents.

Chow Mein with Sautéed Chicken

2009-09-21T06:38:00.000-07:00

I made this dish as a farewell gift from yours truly to a departing friend of my boyfriend, to whom I'd cooked for a couple of times. He was always complaining of the lack of a Panda Express in our college town, and I figured my last meal with him should be any sort of Chinese meal.

The original noodle recipe is from the 1996 FamilyFun Cookbook (one of my very first cookbooks).

Chow Mein with Sautéed Chicken

Ingredients

-1 pound of Chinese Noodles (I used Angel Hair pasta instead)

-1/ 4 cup of creamy peanut butter

-1/ 2 cup of hot water

-1/ 3 cup of soy sauce

- 2 tbsp of honey

-1 crushed garlic

-1 tbsp chopped/grated ginger

-4 scallions, cut into 1/ 2 -inch pieces

Sautéed Chicken

-1 tbsp of butter

-2 chicken breasts

-All-purpose seasoning

-Salt and Pepper

In a large bowl, mix the peanut butter with the hot water until creamy. Whisk in the soy sauce, honey, garlic and ginger.

Cut the chicken breasts into bite-size pieces. Season to taste. Melt the butter in a wok until it sizzles and cook the chicken to a golden brown color. Add the noodles, scallions and the mixture to finish.

Serve with toasted bread, and if your guests are particularly daring, wasabi paste.

Serves 6 to 8.

Frutezia cupcakes

2009-09-13T17:37:00.000-07:00

Because I "don't" have enough things to do when I'm bored (says the girl who has two perspective drawings to do).

After shopping around with a friend of mine, I found this delightful gift set:

Instant love for this!

and bought it immediately. It's a fully equipped set for the beginning cupcake cook (like me) with: a silicon 4-cup tray, a piping bag, four different nozzles and a small 48 page cookbook. Curiosity begged me to try it out ASAP as the beautiful pictures captivated my imagination. Since my boyfriend's roommate has an overstock of a particular light wine that no one likes, I decided to use it in the culinary pursuit of alcoholic cupcakes.

Vineyard Blend Frutezia(c) Cupcakes

(referenced here is "Cupcake Creations" by Hinkler Books)

Ingredients:

-1 egg

-1/3 cup sugar

-1/3 cup of butter, softened

-1/6 cup of milk (fill half a 1/3 cup)

-1/2 cup of self rising flour, sifted

-2/3 tbsp of Vineyard Blend Frutezia Wine*

Topping

-1/3 cup of icing sugar (note: since I had none, I used regular sugar, it will be grainy, but just as delicious)

-1/3 cup of butter, softened.

-1/2 tbsp of Vineyard Blend Frutezia Wine

-Cinnamon sugar (found in your local supermarket's spice aisle)

Preheat the oven to 320° F. Line the cupcake tray with non-stick spray.

In a small bowl, lightly beat the egg, add the butter and sugar, then mix until light and fluffy. Add the milk, flour and Frutezia and stir to combine. Whisk until the consistency is light and creamy. If you like, add a few drops of food coloring to make a bigger visual impact.

Divide the mixture evenly between each hole (about 3/4 of the way up, to leave space for their expansion). Bake for 15-18 minutes until risen and firm to the touch.

Allow the cupcakes to cool down and rest on a wire rack until they are ready for the frosting.

They look naked don't they?

While the mini cakes are cooling down, combine the sugar, butter and wine with a spoon (wooden recommended) until well mixed, then whisk until light and fluffy. Spoon mixture into a piping bag with a medium star nozzle (I used a simple Ziplock bag with a corner cut) and set aside until said cakes are cool enough to avoid melting.

When done cooling, pipe the icing onto the cupcakes and sprinkle on some cinnamon sugar to finish. Do enjoy with a cold glass of milk or wine!

Makes 4

*NOTE: The wine used can be replaced with your favorite liquor, just be careful with its strength as it might easily overpower the sweetness in the cupcake.

College style Pasta Carbonara

2009-09-12T17:08:00.000-07:00

One of my personal favorites to cook when hunger strikes. My mother makes an amazing plate of the stuff with garlic bread that keeps you wanting more. After two years of failing miserably on my own, she finally told me the secret: white cooking wine and an egg.

Serves 2

Ingredients

-A generous handful of long pasta, like spaghetti

-4 to 6 slices of bacon

-1 tsp of crushed garlic

-1/3 cup of Parmesan or Italian cheese, plus more for serving

-1/3 cup of cooking wine

-1 tbsp of Italian seasoning or oregano if unavailable.

~~-1/4 cup of vegetable oil~~ I actually replaced this with 1 tbsp of unsalted butter

-1 tsp of salt

-1 tsp of ground black pepper

-1 egg

Boil enough water in a sauce pot to reach three-fourths of its height, adding 1 tsp or 2 of salt. On a skillet, start boiling 1 /4 cup of water to cook the bacon.

While the water boils, cut the slices of bacon into small pieces and slightly season them with the Italian seasoning. To start cooking the ham, add it to the skillet with the white wine , black pepper and the rest of the seasoning. Cover immediately to prevent the alcohol from evaporating.

When the water is boiling (or when the big bubble stream is constant), add the pasta and the oil. Cooking time is at your discretion, but here's a quick guide to get certain firmness:

-8 minutes: Al dente

-10 minutes: firm

-12 minutes: tender

Meanwhile, crack the egg and beat it slightly (as if making a fritatta). After pasta is cooked, drain the water from the pot and place back into the sauce pot.

Working quickly, add the bacon, cheese and egg together and mix until egg's solidified and cheese has melted.

Serve hot with some extra cheese and enjoy.

The College Chef's Repertoire #1: Tools of Survival

2009-08-28T19:59:00.000-07:00

...Ok, fine, I'm not a chef; doesn't mean one can't dream you know?
*First Female Puerto Rican Chef in Iron Chef America*

Like many other students, I live on my own. Whether it be in a dormitory or an apartment, the majority of college students lives away from home and, consequentially, away from mommy dearest and her delicious cooking. Most of us were or are in the predicament of finding out how the hell we are going to feed ourselves now that the pot is completely empty.

At first, the shock of seeing said pot not magically filled with hot food (insert Harry Potter spell here) can be overwhelming and we seek out the other food that reminds of home to recover such a loss: good ol' fast food. I could go on about how much of a temptation it is to run to the nearest McDonalds ® everyday and score some, but remember two words: “freshman's 15” (not to say that other years don't miss out on gaining a dozen pounds before the new academic year starts).

Those of you who read this and yell at me, “Hey, I cook all my meals!” I say good for you! Now let's take a good look at your kitchenware.

Chances are your parents thought ahead and bought a nice, 30+ piece set of a bunch of hardware. More chances are that you'll probably never use 15 of them. Why? Because most of us look for a quick, efficient way to get meals done for one or two, not to make a feast for four (unless you live in a house of four and it was your turn to cook; in that case, poor you). Visiting my friends, I noticed that most have impossibly full kitchens with hardware that has never been used in a space so crammed that makes anyone dislike cooking.

Here's a list of the essential pieces that I've found to be the most useful and why. Note: I live a small studio apartment with about 10 sq ft of kitchen.

2 Cutting boards: Unless you want to be cleaning chicken guts off what little counter space you have every time you cook, a plastic cutting board should be around. To avoid cross-contamination, buy a second, smaller one for chopping veggies. Note: although plastic is cheaper, wood is perfectly fine as long as you clean it with nonbleach-based detergents.
Whisk: one of the most efficient mixing tools since the fork, it lets air inside the mixture to make it creamy and fluffy (usually reserved for creams and thickening soups, or in some cases, meringues!).
2 skillets: One small for minor jobs like bacon and small cuts and a medium for bigger portions, like whole steaks.
Wok: I'm pretty much the only student with one in my campus, but I'm slowly converting more to the wok-y goodness. It's a deep, steel skillet normally used in stir-fry but can be used a big skillet.
Rolling pin: Good both for flattening doughs, meats and any idiot. Buy one in a size relative to your space or you'll have to deal with storage issues.
Knives: These are usually bought in sets that usually include a combination of: a paring/steak knife, kitchen shears, chef's knife, bread knife, and utility knife and carving knife. On Cooking For Engineers, they recommend the Chinese Cleaver if you can afford only one since it's praised as an all-in-one knife (boyfriend does not like the idea of me having one close by).
Baking sheet: One's good enough if you plan to bake anything at all. I have an 12”x18” which has baked from yeast bread to BBQ ribs. Unless you have an oven, don't buy this, since most toaster ovens come with their own mini sheets.
Grater: I personally use a plastic multifaceted one to zest fruits, grate potatoes, etc. They're pretty inexpensive and easy to keep.
Wooden spoons: these are cheap, and versatile as they won't damage your equipment. Keep in mind that they will absorb flavor, so try to keep several for different uses.
Spatulas: I'm talking about the ones your mom used to clean out bowls of batter with. Usually found in sets of different sizes, they're good for that and folding.
Vegetable peeler: Does exactly what its name implies, can also be used to peel strips of zest off thick-skinned fruit.
Strainer: Before getting one, it was a literal puzzle every time I cooked pasta on how I would drain all that boiling water. Can also be used to sift flours and icing sugar (required in some recipes).
Sauce pot: a good aluminum one can have several uses, from pasta cooker to sauce making, and everything in between.
Rice Cooker: Depending on your personal preference, this might or might not be a good buy. Since I cook a lot of rice, a separate area that does that without having to waste a stove top is a great help. Be sure to follow its cooking instructions.
Cooking spoon/tools set: Large slotted spoon (grains, small pasta like couscous), potato masher (…), large spoon, spiderweb (catching floating parcel), spatula (flipping pieces), these have their own uses, and quite helpful.
Measuring cups and spoons: Try to have a cup for liquids (it looks like a miniature pitcher) and a set of cups for solids. Make sure that the latter's cups are well marked to a minimum of 1/ 8 cup, the smallest amount most recipes ask for, to a whole cup. Same goes for the spoons, they normally go from 1/8 teaspoon to 1 tablespoon.
Pastry brush: Usually used for just that, pastries, but always have a second one for brushing sauces on meats (no one wants a delicious cupcake spoiled by a weird meaty taste). I would personally suggest buying a silicon bristle brush, since it's much easier to clean.
Can opener: if you need an explanation for why this is important in a kitchen, you either eat fresh everyday or have never opened a can with anything other than a knife (THINK OF THE KNIVES!).
Thermometer: a must for any cook, a cooking thermometer has a spike that allows to get inside in process meals, making sure that the meals' internal temperature is reached.

Hope this little guide helps out anyone who reads this. All of this is way below $100, not too big for any budget.

Karaage with steamed rice

2009-08-08T22:36:00.001-07:00

Karaage with steam rice
Originally uploaded by bunnyq.lita

A quick, easy and incredibly tasty way to finish up any leftover raw chicken.

Karaage is Japanese-style chicken nuggets, usually served with lemon and eaten all year long and a good bento standby.

The recipe used is from "The Manga Cookbook" by Yoko Ishihara

Karaage
1 lb of boneless chicken thighs
1 1/2 cups of cornstarch/cornflour (or enough to coat the chicken)
1 lemon
1 cup of vegetable oil (or enough to cover the chicken)

For the marinade
1/2 cup of soy sauce
1 tsp of freshly grated ginger
2 cloves of garlic (or 1 tsp of garlic paste)

Steamed Rice
1 1/2 cups of medium grain rice
2 cups of water
1 tbsp of vegetable oil
salt for taste

Place the garlic, ginger and soy sauce in a container with lid to make the marinade for the chicken.

Cut said poultry into bite-sized portions and toss them inside the CLOSED container (unless you want to clean up soy from your kitchen and clothes). Let it sit in the refrigerator for 30 minutes.

While the chicken marinades, start boiling the water with the rice, oil and salt for about 20 minutes, making sure to move it along to speed up and completely cook it.

Transfer the chicken into a ziplock bag with the cornstarch (or another container) and shake until the chicken is throuroughly covered.

Heat up the oil in a large pot (I use a wok for my frying) on medium heat and slowly add the chicken. Fry until it's golden brown. Remove from pot and place on paper towels to drain the oil.

Cut the lemon and squirt the juice on top of the chicken to finish!
Note: You can skip the lemon all together, as I did. It will be just as delicious!

Pepper and cheese hamburger patties

2009-07-31T17:03:00.001-07:00

A quick, healthy and much more satisfying way to spruce up your cheeseburger

Pepper and cheese patties
-1lb of ground meat
-1 red pepper
-1 green pepper
-1/2 cup of assorted grated cheese
-2 tbsp of vegetable oil
-salt and pepper for taste

Before you start handling the meat, chop the peppers into tiny pieces and separate them. Take a handful of ground meat, divide into two and mould into patties.

Place the minced peppers, cheese and season on one patty and cover with the other one (or just cover with the same one).

Heat up the vegetable oil and cook the patties until it's crisp and well done (this is arbitrary to one's preferences). Serve alone or prepare to your liking.

EDIT 2009/10/4: To make mini burgers use a clean cookie cutter about 2 inches in diameter to cut nice, and even patties.

Added here is my home made cheese bread bun

DIY Malasadas//Pancake Puffs

2009-07-08T13:30:00.000-07:00

Ever been to Denny's recently? Their pancake puppies are probably my favorite thing on the menu. I figured I could surprise my boyfriend when he came over for dinner (detailed on another post). Ever since then, I’ve been making up new ways to make these convenient snacks more delectable than the last batch.

DIY pancake pups*

Makes 10 puffs **

1/2 cup of preferred pancake mix (I used Buttermilk)

1/3 cup of milk

1/4 cup of all purpose flour

1/4 tsp of vanilla extract

3/4 cup of vegetable oil

Pancake syrup

**To make more, simply double all ingredients.

To make the dough, mix the pancake mix with the milk and vanilla until creamy with a whisk. Add the flour to add texture and stability to the mix (you’ll thank me later when frying). If still liquid, add 1/4 cup more.

Note that you can add whatever you like in the dough for flavor, like caramel or fruit, as long they’re not too hard.

Once the dough’s ready (should be easy to mold and shape), dust some flour on your hands and a dessert spoon. Use the spoon to scoop out some dough and use your hands to make them into little balls.

Heat the oil in a saucepan (recipe works with a deep fryer as well!). Fry up those puffs until crisp and golden on the outside; they'll be soft and fluffy on the inside.

Enjoy and remember to share the fluffy goodness!

~~*Pancake Puppies ® Denny's*~~

Note: The puppies are actually known as malasadas, a type of Portuguese donuts

Cream Pudding covered with Meringue

2009-07-01T14:15:00.000-07:00

Little egg-y wonders

Very egg-y and simple dessert that impressed my friend who came over way back in April. I'll update this recipe as soon as I can.

Recipe's based on two found in "The Essential Dessert Cookbook".

Custard:
3 egg yolks
2 tbsp sugar
1 1/2 cup milk
2 tsp vanilla extract

Meringue topping
4 egg whites
1 cup of sugar

To start, separate 4 eggs. Since we'll be using all of the eggs, store the whites separately for later. Boil the milk in a large saucepan on medium-high, being careful not to let it curl (it shouldn't take more than 7 minutes). Should it curl, stir it lightly until the thin film of curd is gone.

While the milk's getting ready, whisk the eggs and sugar until it's light and creamy (takes about 10 minutes by hand). Slowly pour the mixture into the milk and let it cook for 5 minutes until pale and thick, stirring it constantly. About 2 minutes before the cream's ready to bake, add the vanilla extract.

Get the hot bath ready by placing 4 ramekins into oven-safe soup bowls. Fill the bowls with boiling water up to halfway up the ramekins height. Pour the cream into each ramekin.

While they start cooking on their own, whisk the egg whites and the sugar until stiff white peaks form. Scoop the mixture onto the ramekins, being careful not to mix them. Place the plates onto a baking sheet and bake until the meringues are golden brown.

Enjoy!

Homemade Ravioli

2009-06-29T22:38:00.000-07:00

One of the many recipes I have backlogged in my primary blog that I would love to go into deeper is the homemade ravioli I made back in April (I'll cover the custard on another post). The dough is a universal recipe, but credit due to Tyler Florence for this one.

Homemade ravioli stuffed with cooked ground meat

Serves 5-6

For the pasta:

3 cups all-purpose flour

1 teaspoon salt

4 eggs

2 tablespoons olive oil

1 yolk, for egg wash

For the filling:

1/2 pound of ground meat (93%)

1/2 white onion

1 green pepper
1 red pepper
1 tablespoon of butter

1 can of tomato paste

1 tsp of garlic paste

2 tbsp of "sofrito" (traditional recipe)

a pinch of salt

Sift through the flour and add the salt. Make a small well inside the flour and add the 4 eggs and oil. Slowly cave in the flour and knead the subsequent mixture until stretchy (remember to flour your hand to avoid sticky messes).

Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter, rolling pin and dough with flour. Flatten the dough to 1/8" thickness.

Beat 1 egg with 1 tablespoon of water to make an egg wash. Lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue.

Start by melting the butter and "sofrito" and tomato paste in a medium to large skillet.

Chop the onion, peppers and sautee them in the skillet until the onions are golden brown. Once done, cook the meat in the mixture until fully cooked.

Drop tablespoons of the filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal.

Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready.

It was a huge hit with my guest for the night, so I hope you all enjoy!

Cheesy BLT salad with Ceasar dressing

2009-06-27T18:29:00.000-07:00

Let's start this blog up with a recent recipe!

Quick, relatively inexpensive to make, it quickly became my favorite salad to make (coming from someone who wouldn't touch a salad a month or so ago).

Cheesy BLT salad wih Ceasar dressing
Serves 2

Lettuce leaves (for a healthier version, use spinach leaves)
1 small globe tomato
1/4 cup of Parmesan cheese
1/4 cup of Mozarella cheese
6 strips of smoked bacon*
*I used Oscar Meyers Fully Cooked bacon for a quick fix.
Ceasar dressing

1. Take out a skillet and boil about 1/8" of water in it. Chop the bacon into tiny pieces and cook covered for about 5 minutes and uncovered for another 2 to get it crispy.

2. While the bacon is cooking, wash and cut the tomato as you see fit (personally, I like to cut them into bite size pieces) as well as the lettuce leaves. Make sure the leaves are nice (no blackening) Arrange in two plates.

3. When the bacon is done, scoop the pieces with a spoon and serve over the simple salad. Serve with 1/8 of both cheese on top of each plate and about a tablespoon of dressing.

Simple yes, but an effective meal for people on the move. :D

The Reason of "The Quirky Kitchen"

2009-06-03T17:14:00.000-07:00

I will be honest and say I was spoiled rotten when it came to food. Growing up, my mother made two dishes every time I did not agree with what was served. I ate the same things everyday without thinking twice; outright refusing what could've been delicious dishes (except Chayote and Tilapia; those can die for all I care) and missed opportunities to expand my tastes outside of McDonald's. Honestly, the culinary life I lived before was downright appalling and it's a genetic wonder how I didn't balloon in size.

When I left for college and had to fend for myself, I followed with this mediocre dietary consumption. I tried to continue my weekly (all right, almost daily) habit of heading to a fast food joint. Needless to say, my money dwindled a lot because I was wasting it on comfort foods. Sure, I gave cooking a shot back then, but it was quicker to buy than to make. Back then, I didn't see the art that flows into making perfectly fluffy rice, the effort it takes to make a savory, thick soup or the love that's poured into each bite.

That all changed when I met my boyfriend. I met him as gentle, quiet person who'd I talk to every other day to pass the time (and inexplicably miss him every time he didn't come to class). After we got together, I took a good look at my culinary skill and determined I sucked. He introduced me to foods I wouldn't touch with a ten-foot stick back in High School. He made food enticing, made it feel like an artistic skill that I had to master for my own perfectionist satisfaction. I saw myself buying ingredients instead of make-up; cookware rather than clothes. He fed the budding foodie in me with books and gadgets.

To chronicle this journey, I started the blog Kouneli Cooking (Bunny Cooking), but it felt contrived. So I changed to The Quirky Kitchen based on a SpongeBob Squarepants line for sh*ts and giggles and it stuck around. It embodied what my blog what I wanted to represent: Good home cooking that was accessible and fun to people my age.

Why should a student resort to buying every meal premade by some unknown entity? It's like a crack in a water glass; sure you can drink from it, but you'll gradually drink less over time until you've basically wasted all the water. Being able to cook a satisfactory and good looking meal is a sign of independence and skill, admirable by peers. I'm not telling you to slave away on a stove for 8 hours (that's what a slow cooker's for); but spending a little less than an hour a day will help you be a bit healthier, have a bit more money and generally make you feel better.

I hope my blog can help you make cooking not a chore, but an outlet to your creativity that you can be proud of (and eat!).

Sincerely yours,

G.Santana