Good news, folks! My first week of cooking has come to an end and both me and my apartment still stand!
As I mentioned in my last post, I’m a pretty awful cook. Mostly because, as I recently realized, in all my past attempts at culinary greattness, my undertakings were a little too serious for my skill level. Sure, coconut thai curry soup may sound delicious, but for someone whose cooking experience doesn’t extend beyond boiling water for pasta…Maybe a little much.
So this time, I decided to start off simple, with recipes that I KNEW I could conquer.
I enlisted the help of culinary god and cookbook master Mark Bittman in the form of his most basic manual, which is aptly named How to Cook Everything: The Basics. I also would like to thank my common-law roommate and trusted companion Sophie Solomon-O’Connell, whose talents in the kitchen are only matched by her colossal height. Thank you, Sophie.
This Week’s Recipes
- Vanilla-Peach Smoothie- Mine was SUPER thick, but that could’ve been easily remedied with more orange juice. Personally, I like thicker smoothies. The banana and yogurt (I recommend greek for a denser consistency) made it really creamy, and the vanilla added a subtle but important note of sweetness.
- Pasta with Garlic and Oil- I went all out with this one. I got fresh angel hair pasta from an Italian market and really nice extra-virgin olive oil. The pasta came out a little clumpy. Maybe I should’ve stirred it more? But overall it was really delicious! I didn’t realize that garlic could add so much flavor to a pasta dish.
- Veggie, Chicken, Noodle Stir-Fry- I loosely followed this recipe, but I used a couple more kinds of veggies and took out the sugar. Also, at the end, I stirred in some of my left-over pasta with garlic and oil, which actually worked really well! It was my first time making chicken and I have not yet procured Salmonella.
- Egg in a basket- After looking at lots of different recipes, I made up my own.
- 1 egg
- 1 slice of bread (I used sour dough)
- butter (as much or as little as you want)
- salt and pepper
- shredded or parmesan cheese (optional)
- Put the butter in a pan and coat it evenly.
- Make a hole in your bread. I did it with the cap of a canola oil bottle.
- Put the bread (and the hole part) in the pan, then crack the egg into the hole.
- Sprinkle with salt, pepper, and cheese.
- After about a minute and a half, flip the bread. (A good way of checking to see if it’s ready to flip is by flipping the hole piece. If that looks ready, odds are that the other piece is too)
- Let this side cook for a minute and a half.
- Eat it!
So basically I’m a gourmet chef now, right?