not mine...but still goooood.

my friend sarah and i have this quasi-pseudo-vague tradition where we always find a way to celebrate after finals. its not clear cut- this celebration. its involved trips to europe, ferris wheel rides, mexican food, the buying of leather boots. this year it was cooking a lovely meal. the recipes were stealthily stolen from foodnetwork.com and improvised, of course. but they really did the trick. sars is a bit of a health nut (i am not. very very much, not.) so the recipes were healthy...but really good healthy, not wheat germ/beancurd healthy. are you ready for some post- finals bliss? i've been eating the leftovers and i gots to say...i'm not tired of them yet.

a hindu, muslim, and israeli couscous

bobby flay's toasted israeli couscous with vegetables and lemon balsamic vinaigrette - serves 4

(sars named this, i swear)

ingredients

1/2 lb isreali couscous (we used regular cause sars can't stand anything that looks like fish eggs)

12 spears of asparagus cut into 1/4 inch pieces

1 zucchini halved and cut into 1 inch pieces

1 yellow squash halved and cut into 1 inch pieces

1 green pepper diced

1/2 cup kalamata olives pitted and chopped

2 tablespoons chopped basil leaves

freshly ground black pepper

lime-balsamic vinagrette - recipe follows (i had no lemons, ok?)

1. add all vegetables and basil to a large skilled pan and sautee with minimum oil until slightly browned and tender.

2. bring 6 cups of water to a boil, add 1 tbsp salt and couscous and cook until al dente. drain well and add to pan with vegetables and toss well.

(lime-balsamic vinaigrette

ingredients

2 tbsp fresh lime juice

1 tbsp lime zest

3 tbsp balsamic vinegar

1 tbsp red wine vinegar

salt and black pepper

3/4 cup extra virgin olive oil

1. whisk ingredients together sans oil, then when combined, slowly whisk in oil until emulsified.)

3. turn off heat on the pan and add the vinaigrette and toss until combined. season with salt and pepper if necessary. let it sit 30 min before serving at room temperature.

seaside in a french village.

ina garten's salmon with lentils - serves 4

ingredients

1/2 pound lentils

1/4 cup good olive oil, plus extra for salmon

2 cups chopped white onions

2 cups chopped leeks, white and light green parts only

1 tsp thyme

2 tsp kosher salt

3/4 tsp ground black pepper

1 tbsp minced fresh garlic

1 1/2 cups chopped celery

1 1/2 cups chopped carrots

1 1/2 cups vegetable stock

2 tbsp tomato paste

2 tbsp red wine vinegar

4 frozen salmon fillets fully defrosted in the refrigerator (we made two cause it was all i had)

for the salmon, cumin, cayenne pepper, lemon pepper seasoning

1. place the lentils in a heat-proof bowl and cover with boiling water. set aside for 15 min then drain.

2. heat oil in a large saute pan and add the garlic, onions, leeks, thyme, salt, and pepper and cook over medium heat until onions are translucent, for about 10 min. then add the drained lentils, celery, carrots, vegetable stock, and tomato paste and mix well. cover and simmer for about 20 minutes until lentils are tender. turn off heat, then add the red wine vinegar and season with salt and pepper if necessary.

3. for the salmon, first preheat the oven at 450 degrees. heat a oven proof sautee pan for four minutes on high heat. brush both sides of the fillets with olive oil, then season liberally with salt, cumin, cayenne pepper, and lemon pepper season so that there is a spice crust on either side of the salmon.

4. using tongs, add the salmon to the heated pan, and cook over medium heat for about 2 minutes to form a sear on the outside. flip the fillets and move the pan into the oven for 5 to 7 minutes, until the salmon is cooked rare. spoon the lentils on the plate and place the salmon fillets on top. serve hot!

i'm guessing this would go great with a good pinot grigio...but we had water. it was still lovely, sitting down to a fresh and delicious meal after slaving away at it for a few hours. bon appetit!

sweet-toothed morning

i think its important to be honest with the blogger audience that i am cultivating. i am shamelessly using my kitchen as a distraction from studying for my arabic and history of the middle east finals. that said, i woke up this morning craving something sweet...and to be a little dishonest, fast.

in any case, i had no pop tarts or eggos and saturday morning always makes me want bacon and potatoes alongside my requisite sweetness. and so i opted for quick cinnamon french toast with once frozen hash browns and quick broiled bacon strips. drooling? yeah, i was too.

shortcut cinnamon french toast

serves 1

ingredients

2 slices cinnabon cinnamon swirl bread

1 egg

1/4 cup milk

sugar for taste

1. beat egg and milk together.

2. dip bread in egg mixture, allowing it to soak up as much of the liquid as possible. remember to coat all sides.

3. over medium heat, cook egg-dipped bread it a skillet until both sides are nice and toasty.

now i didn't have any syrup, so i opted for a different sweetening trick - totally optional if you have the good maple-y stuff around.

4. sprinkle sugar to taste on one side of cooked bread and flip over carefully, cooking until sugar forms a syrupy crust. repeat for other side.

the potatoes were those valpak frozen chopped potato cakes - hash browns i guess they are called. i first broiled the bacon, 2 minutes on each side and added them to the pan to seal in some crispyness. in the remaining bacon fat i fried off the potatoes, basically dismembering their cake-y form. a quick dash of cayenne pepper and salt, and presto- breakfast!

there will be more where this came from. all hail procrastination!

rain? risotto!

last night at 2am i sat up straight in bed because i heard the sweet pitter patter of raindrops outside. okay, i lie, i woke up because i thought some wacko was trying to break into my apartment and steal my dishes but then i heard the rain and it was nice. turns out rain means a cold spell for southern california and though it was unexpected, it was a nice change. not only do i like chilly weather because i get to bust out my sweaters and scarves, but also because i get to make comfort food for myself.

and boy do i need comfort food. its been a week of reheated pizza, burritos and soggy samosas. its the friday before finals and i decided to treat myself to something good. something creamy, hearty, fulfilling. there are a few options when it comes to satisfying these specifications - a hot bowl of chili, buttery polenta with balsamic dressed vegetables but today, i opted for risotto.

a lot of people are scared of risotto, but often times there is reason to be. it can be insipid and texture-less, and does not hold up to the allure of other rice dishes like paella, biryani, and arroz con pollo. its often billed as a summer dish, especially the vegetarian type - but is too filling and heavy to be alluring on sunny crisp days. but i find if made correctly risotto can be perfect for the winter.

my favorite recipe for risotto has evolved over the years - its become less italian and more innovative, it's woodsy and just plain yummy.

asparagus and shiitake mushroom risotto
serves 2

ingredients

3 cups vegetable broth

1 12oz bottle hard apple cider (optional, you can substitute with more broth)

2 tablespoons butter

4 cloves garlic, oven-roasted and mashed

1 small finely chopped red onion

sea salt and freshly ground pepper to taste

1 cup arborio rice

5 medium sized dried shiitake mushrooms, soaked for half an hour in warm water, and chopped coarsely

1 medium sized bunch of asparagus, cut into 1 inch pieces

2 ounces grated cotija anejo cheese

1 tbsp milk

1/2 teaspoon nutmeg

1. combine broth and cider in a medium saucepan and boil, lower heat and keep warm.

2. melt butter and roasted garlic in another 2 qt saucepan over medium heat and add onion. sweat onions by adding a bit of salt to the pan and cook until translucent. add asparagus to the pan and toss for 2-3 minutes.

3. add dry arborio rice to the pan and toast over heat for 2-3 minutes. add a third of the reheated liquid to the pan and stir until the rice absorbs all the liquid. add a small amount of liquid to the pan and stir again until liquid is absorbed. repeat same step until rice is almost done.

4. add mushrooms, nutmeg and cotija cheese and stir in. add remaining liquid and keep stirring until rice is creamy. add milk and stir until mixed completely and add salt and pepper to taste.


pair this with a light wine, nothing too heavy. it's a one pot wonder that's sure to fill you up, so don't underestimate and make it as a side with any red meat or poultry. this is a meal on its own, and a damn good one for a frosty night like this one. i can't wait until dinnertime!