I like to cook but I am not great at it. Here is a list of things I cook reasonably well. I also like to experiment, a lot, and I basically refuse to follow recipes. So, before you decide to come over for lunch or dinner, peruse this list for some safer choices, or volunteer to be a lab rat. To be updated periodically…
Snack Food
- Wendy’s Samosas (Curried vegetables in fried goodness.)
- Edu’s Chilaquile (Homemade hot salsa with fried tortilla and eggs.)
- Red-cooked Eggs and Dried Tofu (Traditional Taiwanese cooking technique.)
- Miso Soup (Boil water. Add red miso. Semi-homemade!)
- Chawanmushi (Steamed egg custard.)
Carbohydrates
- Pasta, Risotto-style (Stolen from Alain Ducasse—more accurately, from a NYTimes blurb on the ridiculous device that Ducasse is selling. Orechiette, anchovies, and broccoli is a good combination.)
- Whatevs Tofu Curry (Tomatoes, coconut milk, spices, tofu; with rice.)
- Simple Fried Rice (I clean out my refrigerator into your stomach.)
- Simple Paella (See Mark Bittman’s recipe.)
Proteins
- Oven-Baked Tofu (Tofu baked in soy sauce, sesame oil, and sriracha.)
- Oven-Baked Salmon Head (Marinated in miso, for the adventurous only.)
Sugars
- Saritina (Sugary stuff and fruits in fried goodness.)
- Alex’s Cookies (White chocolate spiked with spices.)
Non-existent
- Salad West (Greens + fruits + c. tomatoes + mozz + seeds/nuts.)
- Salad East (Sprouts + snow peas + pears + dressing.)
3 comments
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27 January, 2009 at 7:36 pm
alexandra plakias
i was just wondering how those cookies turned out! i’m thinking a variation with dried cherries or cranberries and pistachios would be good, too. and using rice krispies to hold the whole thing together, maybe.
i’ve been eating tons of rice and black beans (and variations: brown rice and lentil soup, couscous and chickpeas…) and chard. the other day i realized i’d been more or less vegan for the whole week, by accident (so i went out and bought some of the amazing sparrow lamb sausage).
but i want to know more about this saritina…
27 January, 2009 at 8:09 pm
Shen-yi Liao
Haha. That’s the semi-recent culinary invention that I feel scooped by Giada, but I was actually inspired by Wendy’s samosa. I guess I’ll give away my super secret recipe on the blog…
Basically, you cut a spring roll skin in half and connect them into a long rectangle. Then you put the the fillings on the bottom left (or right) hand corner: nutella and strawberry is a good one, or nutella, peanut butter, and apples… experiment! Then you fold triangularly into a shape like this. Pan- or deep-fry until sides are golden. Serve! (It could probably also be made to freeze.)
27 January, 2009 at 8:20 pm
Shen-yi Liao
Oh, by the way, your cookie (the cardamom variation) is wildly popular amongst northern NJ Taiwanese adult community. I agree that rice krispies and dried fruits would be cool things to experiment.