Skip to main content

Blog Upkeep

Hello all!

Soon the whole family will be back in town. I propose that we take a new blog photo, this time with Joe looking less cheeseball and Alex looking less like a befuddled terrorist. Let's try to remember it when we have our big BBQ.

Also, you've probably noticed that I haven't been updating as much lately. I've been busy with school stuff, but also I'm reaching a point where I keep cooking recipes that are already on the blog. I guess that's inevitable. You guys should add more stuff, especially when J & A are back in the land of fast internet. Mom, you basically have no excuse :P

See everyone soon!

Comments

Well, gee. I guess my only excuse is that I taught you everything you know, so now you are using my recipes in your text kitchens!! :-P. The other reason is that almost every night for dinner, I make variations on noodle soup, usually involving some form of rice noodles, chicken broth, seasonings, and something floating in it from the mushroom or onion family. Viola! That's dinner! We are a simple people.

Popular posts from this blog

Thick-cut Pork Chops

These intimidating chops were actually pretty easy to cook. They're called an "Iowa Chop", and they're just a thick-cut, bone-in, center-cut chop. I've discovered that the secret to juicy pork chops is to start with a cold pan and obsessively checking the temperature . I find they're best just under 160 degrees. Pork Chops 2 1-lb. Iowa Chops 2-3 Tbsp. salt 2 Tbsp. white pepper 2 Tbsp. dried sage 2 Tbsp. Smoked (or regular) paprika 3 Tbsp. oil Sauce (optional): 1/2 c. chicken broth 1/2 c. white wine (I used Pinot Grigio) 2 Tbsp. corn starch 1 tsp. white pepper 2 tsp. Dijon mustard 1/4 c. cold water Preheat the oven to 350. Pat the chops dry with some paper towel. Sprinkle them liberally with the salt and spices and allow them to warm up to room temperature while you start the quinoa and chop the cauliflower. Place the oil in your pan, but do not pre-heat the pan. Add the chops to the pan and place them on the stove. Heat the pan up to medium, turning the chop ...

Miele Steam Oven Pulled Pork

I've been debating whether I should post some of these more niche recipes--now that we have a steam oven and a high powered stove, I am making recipes that not everyone can reproduce with other equipment. I've decided to post some of them 1) for my own records, and 2) because there are very few recipes available online for these devices (especially the steam oven). Perhaps these recipes will be of use to others. I don't have a photo for this one because I decided to post the recipe after the fact. 3-5 lb pork shoulder roast (~3 lb without bone, ~5 lb with) 1 large white onion, 1/4" slices 1 Tbsp. butter 1 chicken boullion cube 1 c. water 2 tsp. dried thyme 1 tsp. dried sage 1 tsp. whole coriander 1 Tbsp. coarse ground salt 1 Tbsp. brown sugar 1 tsp. dry mustard 1 tsp. white pepper 1/2 tsp. cinnamon 1/4 tsp. cayenne 1/4 tsp. allspice 1/4 tsp. celery seed Saute the onions in the butter in a saute pan over medium for 10 min until the onions are somewha...

Making Pelmeni, Basic Pasta Dough

For mom's birthday I decided to make her some pelmeni (Russian dumplings) with my awesome new pelmeni-maker. I learned about this clever device when we had crazy Russian neighbors on Jackson Street, and the babushka of the house invited us over and made a batch of pelmeni. I hadn't come across the mold in any of the Russian stores around town so I turned to eBay and sure enough I found it there. I ordered it and it was delivered within 3 weeks for under $25. It's a fantastic way to decrease the labor involved in making tasty, tasty little dumplings. The instructions that came with it were very poorly translated into English, but Joe's roommate was able to translate them much better from the original Russian. So far I've only made meat-filled pelmeni, but the possibilities for fillings are boundless and could involve potatoes, vegetables, kasha, or whatever you can think up. Here's the step-by-step process I used with recipes along the way: The Dough This is a ba...