The Indecisive Eater

moving

2010-03-07T09:31:00.001-08:00

I've moved the blog

to read about running, and charity work go here:

www.runningforgood.wordpress.com

to read about eating and cooking go here:

www.theindecisiveeater.wordpress.com

Thanks a bunch! See you there!

I moved!

2009-12-06T19:00:00.001-08:00

I moved!

I wanted to merge my running and food blog into one place and tie everything all together.

See you there!

My own new school

2009-10-12T20:00:00.000-07:00

In a few months I will be finally graduating college. What will I do when I graduate, well dude we just don't know. I thought about graduate school, it would be nice. To be honest with you I am quite tired of school and need something different.

Seeing as being a housewife does not pay the bills, although Matt says it pays in kisses but Verizon recently informed me that 113.45 kisses will not cover our bill, I will probably find myself working in an office somewhere. Hopefully a job where I can do my own thing at work.

I do intend to keep my education going though. While attending my own new school. I think I will take classes on beer, wine, cooking, baking, cheese, and other edibles. I'll work on my cooking and writing about it. And I will work so that I can also afford myself some travel. I will freelance for myself. Maybe one day I will land myself a cook book deal, or open my own brewery.

Aebleskiver/Takoyaki

2009-07-23T19:40:00.000-07:00

When I was in Japan I found myself marveled at the various food stalls scattered all about Tokyo. I missed out on trying many of their treats since I was on a strict gluten-free diet at the time. The one I wanted to try the most was the takoyaki (たこ焼き), grilled octopus balls made from a pancake like batter and chopped ocotopus (tako たこ in Japanese). poured in to a cast iron grill of little half domes and grilled. I found myself mesmerized as I watched skilled takoyaki chef's hands fly across hot griddles 100 takoyaki wide with a small tool in hand, which looks like the metal nut pick my parents always kept in the nut dish around the holidays for picking walnuts out of the shells, flipping the octopus balls 180 degrees with such speed and precision all with out missing a beat flipping rows and rows of the little octopus balls putting on quite a show.

So as I have still never had takoyaki, I find myself quite obsessed with the idea of a grill that will allow me to make them at home. My husband reminds me that a takoyaki grill is a uni-tasker, which Alton Brown disapproves of. But today I can across this:

Behold-the Aebleskiver pan, the dutch version of a takoyaki maker, which lets me know that it was meant other uses which I do not need to make up. This is meant to be in my home making octopus balls, mini jelly doughnuts, apple dumplings, brownie balls, croquettes and the most amazing sunny side up eggs that protect the yolks.

As I was writing this post I stopped and I ordered it. My new aebleskiver pan will be here in 5-8 days according to Amazon.

Stay Tunned...

We are going to a BBQ on Kuma's side of the family on Saturday and then having one here on Sunday for my sister's birthday, here's the things I plan I cooking this weekend:

Pesto pasta salad

Lemon Blueberry cake

Herbed roasted potatoes

BBQ Chicken

Homemade Ricotta cheese

Something with the cannoli filling I plan to use the ricotta for.

Possibly a fruit salsa too.

Can't wait!

The Omnivore's Hundred #29 Baklava

2009-07-14T10:06:00.000-07:00

Sunday I met up with friends who are leaving the US this week for good and going back home to their home countries. So we met up at Moustache Pitza in the west village for lunch.

Moustache Pitza is a middle eastern place, with a big focus on fresh baked pita breads that arrive to your table hot, and puffed up like a blowfish. The food there is amazing, everything is fresh and you can count on a waiting a bit for your food (even when it's slow there) but believe me--it's worth it.

My friends Christy, who is going home to Malaysia, is also doing the Omnivores 100, so when we saw baklava on the dessert menu, it was decided even before we ordered drinks.

So after a delicious lunch of hummus, pita bread and various "pitzas" which we all shared, we ate baklava.

So now about the baklava.

It was pretty tasty, but I wasn't a huge fan. The crust was flaky and buttery with a nice golden top. The filling was full of nuts and a tad dry. I think it was too much for me, too many nuts.I would have liked some dried fruit maybe some raisins in it along with the nuts.

I was expecting a sweeter flavor and a moister filling. Baklava is on my Cook's 100 list, so when I make it I think I might like that one better.

That's really all I have to say about the baklava.

The Cook's 100: #63 Deviled Eggs

2009-07-05T20:37:00.000-07:00

We went to Matt's grandma's for a 5th of July BBQ today. She loves deviled eggs, quite possibly more than me. So I try to make them for parties and holidays there, and to justify owning a deviled egg plate.

Since my herb garden is growing in full swing right now, I though I would try something

new aside from the standard deviled eggs I make. So I present you with herbed deviled eggs.

Herbed Deviled Eggs

Makes 12

6 Eggs, hard boiled and peeled
1/2 tsp fresh chives, finely chopped
1 tsp fresh dill, finely chopped
1 tsp fresh parsley, finely chopped
1/4 tsp garlic powder
1/2 tsp dry mustard powder, I use Colman's
1/4 tsp fresh cracked black pepper
pinch of salt
1/4 c mayonnaise

After eggs have been boiled, peeled and cooled, carefully slice each egg in half lengthwise.
Use a spoon to scoop out the yolks into a bowl. After I scoop out all the yolk, I like to gently rinse out the inside hollow of the white. I think it keeps them looking nicer afterwards.
Mash yolks up with a fork.
Place yolks, and all other ingredients in a food processor, and pulse till mixture is well blended and smooth.
Using a rubber scrapper, scrape mixture into a zip top bag, or piping bag. (Use can use a fancy cake decorating tip if you like.)
Place eggs whites in an egg dish, or cover a plate with salad greens to prevent eggs from sliding about, cut a small corner from zip top bag, and pipe into egg halves.
Garnish with chopped herbs.

You can easily make these ahead of time, a day or two. I keep the yolk mixture stored in the bag, and the whites stored in a container with a lid. This makes bringing them else where much easier, and they assemble quickly.

The Cook's 100: #28 Infused Olive Oil

2009-07-02T08:47:00.000-07:00

So all these big fancy gourmet grocery stores sell this nicely packaged infused olive oil, for a lot of money. I don't have extra cash to be spending $15 on a small bottle of garlic rosemary olive oil. I do have a rosemary plant though. Make your own instead. It's quick and more exciting when you make what you like. This recipe is about winging it and using what you have.

Olive oil, a bit less than will fit in your jar
Jar with a lid, or one of those fancy oil bottles with the pouring spout
Funnel or measuring cup with a spout
Saucepan, or small frying pan
Infusions, garlic minced, rosemary, thyme, dill, marjoram, dried chili peppers, anything you like.

In a frying pan or small sauce pan, over medium heat pour in your olive oil, and add in your infusions.
Bring to a high simmer, and simmer for about 5 min
Remove from heat and allow to cool for a few minutes
Using funnel or measuring cup with a spout, pour into jar or oil bottle
Taste it, with a nice crusty bread
Make more!

I would make this oil in small batches that you can use within a week or so and keep in the fridge. By heating the oil with the infusions in it, you are also killing off any bacteria, and preventing botulism.

This can also be a nice little quick gift to make too. It took me about 10 minutes start to finish to make this batch.

The worst recipe ever.

2009-07-01T20:11:00.000-07:00

This is the worst recipe ever. Don't believe me, go try it. I know enough not to make this dish. What makes it the worst dish ever--maybe it's the tinned pears, or the French dressing to moisten. I'm not sure, and I will pass on finding out. I have thought about making it and secretly bringing it to a potluck BBQ, and watching peoples reactions to it. This recipe was posted in the Guardian, in an article written about British food writer Elizabeth David, with a warning above it. Do not try this at home.

Italian salad

1 pint cold cooked macaroni

½ pint cooked or tinned pears

½ pint grated raw carrot

French dressing to moisten

2 heaped tablespoons minced onion

½ pint cooked or minced string beans

Mix the chopped macaroni and vegetables; moisten with French dressing, ﬂavouring with garlic if liked. Serve on a dish lined with lettuce leaves. Decorate with mayonnaise and minced pimento or chives.

Yup, I do not believe I have ever seen anything worse. The article is about this one particular cookbook in Davis's cook book collection. Ulster Fare, from 1945 had the following note wedged inside:

"Italian salad p50. Sounds just about the most revolting dish ever devised."

Yes, yes it is. I do wonder why they went with Italian salad. If anyone out there does decide to try this salad, please post and let me know how it is.

Here is the link to the Guardian article:

http://www.guardian.co.uk/lifeandstyle/2009/jul/01/elizabeth-david-food-cookbook

Inspired to change

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

Since seeing Food Inc. last weekend, we've made some changes. (Yes, it was that powerful!)

We've decided to be more conscious of what we purchase and from whom. I found a local organic farm where we can purchase any produce we need that we do not have in our garden. This means that any produce, eggs or honey I buy are being grown 2.5 miles from my house. Talk about local. I also met the farmer who owns the farm, it's nice to know where you food is coming from.
We are cutting back on our meat eating. And free-ranging it otherwise.
I am limiting what frozen foods I purchase, and will be super picky about which ones I do.
I have finally found and decided on a perfect graduate school program for me. I had been up in the air about various Journalism schools, but I discovered NYU's Food Studies MA program. This program was made for me! I will be applying next year.

Late night havesting

2009-06-27T21:00:00.000-07:00

I went out to the garden just now at midnight, with a flash light, to pick cilantro and arugula for tomorrows lunch.

Carefully following the beam of light, I was amazed to discover all the creatures in my grass at night. Slugs of all sizes relaxed on leaves, and worms quickly slipped back into the ground as the flashlight beam shown upon them.

Lately I have been discovering little things that make me smile.

Food Inc.

2009-06-27T19:25:00.000-07:00

Last night Matt and I went to see Food Inc. at the Cinema Arts center. If you can any tiny bit about the future of our food, environment, or your wallet I strongly urge you to see this film. I've been working on a lot of research dealing with food policy and agribusiness, and believe me there are some very scary things out there, these big companies do not want consumers knowing about the food they are eating.

I will say right now, this film is intense. Mind you I have seen much similar footage, and read many articles about issues addressed in the film. But let me tell you, reading it and seeing it are two totally different things.

This film is broken up into chapters, and deals with several issues: genetic engineering of foods,

cloning, food worker protection, environmental impact, food borne illness, factory farming, pesticides,

and healthy eating to name a few. The chapter on factory farming really got me, seeing the conditions

that my food had been living in. Chickens are crammed into pens and never see the light of day.

Their breasts so large they collapse under their own weight after taking just a few steps, from being

pumped full of growth hormones. Seeing the way this big companies like Tyson,

treat the farmers raising their chicken, really aggravated me.

Then there is Monsanto. Monsanto is the Agri-Devil. Monsanto, who dominates

the farming industry, sells seeds, corn and soy are the big ones, to small farmers with strict contractual

guidelines. They do not allow farmers to "clean" seeds, or save the seeds from the years harvest for next

seasons crops. In fact they will go after farmers who do such, and even have a special investigation unit

like the FBI to find out who does. Taking it even further, they will go after farmers who have Monsanto

seeds that have blown on to their property.

There is also a companion book called Food Inc. out too. This is a nice little refrence

guide of everything you see in the movie, and more details. Good for those moments when you

are trying to remember something you saw and wanted to know more about.

The book is broken up into three parts. Making the movie, the issues, and what you can do.

In the isuses and what you can do section there are short essays written by various food writers,

such Michael Pollan and Marion Nestle to name a few.

Watching the film really drove these things you already know home. Seeing the factory farms, hearing about how Monsanto screws farmers, and hearing the story of a four year old who died of E coli really makes you think about all the problems with our food industry.

People need to see more of a connection as to where the food they eat comes from, this film will do just that. Following the path your food takes is quite an eye opening experience. I'm certain that the path you think your food take is different from the path it actually does.

This movie has really inspired me that I can make changes in the worlds food system.

While I cannot single handedly change the world, I know that what I buy makes a difference.

Hell, If Wal-mart see that consumers are demanding organics and suppling their customers

with them, that says something about the power of your spending dollars!

(Please though don't buy at Wal-mart, shop Mom and Pop!)

26

2009-06-22T15:07:00.001-07:00

Last year I turned 25 and had a quarter life crisis. It was just like a mid life crisis, except I didn't buy a sports car or starting dating the pool boy, I just cried a lot and went back to school.

This year I realize that 26 is now on the closer side to 30, which means I'm getting older. Since I've been back to school and most of my school friends are under 21 I feel as if I've been given a second chance at being a kid. Which is nice since I've always been 4 going on 40.

My birthday was on Saturday and I've decided to throw myself the birthday party of a six year old, Hello Kitty themed,complete with Hello Kitty birthday cake.

Kuma and I

Hello Kitty Cupcakes!

Hello Kitty cake! Lemon cake with a whipped cream/cream cheese icing.

Delicious!

It's hard to tell from this angle, but her face is a separate tier.

The cake was quite a pest to make. Put together like a puzzle from broken cake. Originally I had made a lemon cake with strawberries in it. But the strawberries made the cake too soggy and it broke coming out of the pan. I have made that cake before but as cupcakes, which worked very well. Anyway the HK cake was tasty and everyone though it was cool.

Birthday 26= Sucess!

The Cook's 100

2009-06-16T19:08:00.000-07:00

I was thinking about the Omnivores Hundred today, and realized of all the foods I've eaten on the list, I've cooked about five of them. This is something that I am okay with though. I feel that if I am doing the list in order to experience these dishes, they should be cooked by someone who is a pro at making them.

There are so many dishes I have come across while reading cookbooks and blogs, which I would love to try my hand at, but so many of them require extensive preparation, and not practical to be cooking on a Wednesday night after work.

I thought why not make a list of different dishes to try cooking or baking at least once. A nice opportunity to expand my cooking skills further, and step outside my cooking comfort zone, and also to get me to write about food more often.

So I am proposing a challenge: Cook the 100 things on this list, and blog about it. Document it, take pictures, write about the recipe you used, did you like making it, was it the best thing you ever made, or the worst. It will give us food lovers a full on challenge. It's not a race, take your time. Just cook it again if you cooked it once before, and cook it from scratch!

I have tried to include a mix dishes that can be made by any level, and some that require more experience, some that may be about experimenting with different kitchen tools, and a broad range of different cooking techniques.

Many things on this list of foods are usually purchased and cooked. Everything on this list should be made from scratch, start to finish. Stuff your sausage, don't just grill it!

Enjoy!

The rules:

Copy and paste this list on your blog.
Mark off the items you won't cook.
Blog about it!
Post a link to your list in the comments section of this post, and link back to this post, so others can join in!
Cross off items as you cook them.

The List:

Crown roast
Baked clams
Croissants
Stir fry
Curry
Hand cut french fries
Pasties
Something in a tagine
Beer/Mead/Wine
Double crust pie
Jam/Canning
Rack of lamb
Pickles
Beef wellington
~~Ricotta cheese~~
Baked Alaska
Jello Mold Salad
Homemade Pasta
Cream Puffs
Gnocchi
Multi Tiered cake
Something flambéed
Corned Beef, that you pickled
Fish cooked on wood planks
Bagels
Baklava
Sausage
~~Infused olive oil~~
Ice cream
Fried chicken
Lemon Meringue Pie
Pizza dough/Pizza
Sushi rolls
Turducken
Lasagna
A whole fish
Pudding
Cannoli, shells and filling
Infused vodka
~~Hummus~~
Fried Calamari
Fresh squeezed lemonade
Buttermilk Ranch Dressing
Biscuits and gravy
Cornish hen
Something in a crock pot/ slow cooker
Stuffed peppers
Risotto
Roasted vegetable/potatoes with white truffle oil
Clam Bake
Osso Buco
A Vegetarian dish
Guacamole & Salsa
Mayonnaise
Vegan cake
Chili
Ganache
Poached pears
Baked Brie/ Brie en croute
Flan
Pineapple upside down cake
Pita bread
~~Deviled eggs~~
Chocolate truffles
Pulled pork
Hot sauce
Filet mignon
Terrine
Sorbet
Turkey stuffed with something other than traditional stuffing
Miso Salmon
Dosa
Mousse
Quiche
Strawberry Shortcake
Baked macaroni and cheese
Eggs Benedict
Loaf of bread
Cheese ball
Smoked ribs
Flourless cake
Soup stock (chicken, beef, vegetable, ect)
Deep fried turkey
Dry rubbed meat
Chicken Kiev
Kombucha Tea
Stuffed Tenderloin
Crepes
Souffle
Fish en Papillot
Baked Ham
Waffles
Corned beef hash
Pot-stickers
Cheesecake
Whole roasted garlic
Ceviche
Artichokes
Fondue
A copy cat recipe (Something that is made commercial or in a restaurant, find the copy cat recipe on line, is it just as good?)

How I got here.

2009-05-28T17:03:00.001-07:00

The topic of how I got here could become highly philosophical very quickly, so lets talk about how this blog became. My mind is ever changing, there are not many things that I am able to settle upon, except for my love of my husband and food. When anyone who I have not seen in a while asks how whatever I last told them I was doing is going it is usually 42 careers/ideas/jobs/thoughts ago. I've wanted to be everything from a nurse, artist, fashion designer, photographer, chef, teacher, business person, to pretty much anything else. I'm 25 now and have had over 22 jobs (that I can remember) including my current job. I have attended 5 different colleges/trade school with 7 different majors i've tried. There is only thing that has remained constant through all of this, my love of food (and my hubs!).

Now I'm in my final stretch of school. This round I started out doing a double major in Asian studies and linguistics, with the ultimate goal of moving to Japan to teach English (that's another story) and was talking into doing a teaching program to be an ESL teacher. Short story short teaching is not for me. One night while sitting on the couch watching Anthony Bourdain's No Reservations, having my usual "what I am going to do when I graduate/the rest of my life" moment, I declared "That's what I want. I want to eat and travel. That's it."

That's it. Eat and travel.

My personal secret to happiness. "Maybe you should take some journalism classes." my husband suggested. Really why did I never think about this before. (I could see the thoughts in my husbands head, here we go again). I am majoring in Asian studies and minoring in journalism. and will be done in a year.

So this blog is my new project. I am going to love it and, I need to love it. Just like my love for food (and my husband!) When you are passionate about something you glow when you speak about it. Anyone who knows me knows this is true! Just ask me about a cupcake I just fed you, or the beer that we just brewed, or a the dosa I ate last weekend and you will know exactly what I'm talking about.

Enjoy!

Baked Mac N Chee, the easy teenage version

2009-05-20T16:07:00.002-07:00

Driving home from work the other day all I could think about macaroni and cheese, specifically the baked variety. I had no desire to stop at the store to pick up things to make such a dish. I knew I would be eating macaroni and cheese from the box. But I really wanted the good stuff. I debated in my head, should I stop at the store, but it's 5 o'clock, it'll be a zoo. Ugh! I though about the block of parmigiana cheese in my fridge drawer...

When I finally got home, I investigated the contents of the icebox, and found some a block of cheddar, monterey jack, and a small carton of heavy cream. "I will make this work."I said aloud determined.

Here's how it went down:

1 box of annies naturals mac

plus what the box of macaroni and cheese calls for (milk, butter)

1/4 heavy cream (or milk)

3/4 c shredded cheese i used a mix of motery jack, chedder, and parmgiana

a few spoons of panko

1 tbs butter melted

1. Prepare the boxed macaroni and cheese according to the instructions on the box.

2. While the macaroni is boiling preheat the oven to 350 degrees.

3. After the macaroni is prepared from the box, mix in the heavy cream and shredded cheeses. Then transfer into an oven safe casserole.

4. Sprinkle panko on top of macaroni and top with melted butter.

5. Bake at 350 degrees for about 25-30 minutes, or until golden on top and bubbly. You can also broil the casserole on high for a few minutes to get the top nice and golden.

This came out great, it was exactly what I was craving. My hubs absolutely loved it. Next time I make this I'd like to add some chicken and broccoli to it.

Food review: Starbucks Gluten Free Valencia Orange Cake

2009-05-14T09:51:00.002-07:00

Starbucks Gluten Free Valencia Orange Cake

A little over a year ago I discovered that I had been misdiagnosed with Celiac disease, after 2 years on a gluten free diet. I've been on a regular diet which I keep high in fiber to help control my IBS (which I was diagnosed with instead). Since then i've been noticing an abundance of tasty looking gluten free goods on the market. And then last week I saw it, the mother of all gluten free goods, at Starbucks! So today as I camp out at my local Starbucks writing final papers, I will take a break to review this little gluten free goody. Keep in mind I have not eaten any gluten free specific products in over a year, so I suppose this is a good unbiased review since i'm sort of broken out of that being used to GF foods.

Price: $1.95 + tax

Ingrediants: (from the package) Whole eggs, Valencia orange pulp, almonds, sugar, orange peel, G/f baking powder & orange oil.

Nutritional: 290 Calorie, 16gm of fat, 4gm of fiber, the whole cake is one serving.

This cake come individually wrapped protecting it from being exposed to cross contamination. Beware they are super moist and the first one they handed me had started molding so check it out before you leave! The high on this cake is pretty nice for something gluten free almost 2" high, not flat at all. Like I said very moist which is nice especially considering some gluten free things tend to be on the dry side. Very orangey, great flavor. The crumb is very nice and tender not dry at all. There could have been a little less orange peel in it, the finish leaves my mouth a

little dry until I eat another bite. Overall, Big win for Starbucks and Celiacs! This is something I would pick up again, finding it very satisfying and enjoyable to savor slowly!

Ratings (1 Lowest- 5 Highest):

Price: 5 Something tasty and G/F for under $2,who knew?

Taste: 4 really good, just a tad too much on the orange peel

Presentation: 5 individually wrapped, as to not make anyone cry

Value: 5 bargain!

Satisfaction: 5 Super yum! Celiac or not you need to try this one!

Stir fried pork in Nom sauce

2009-05-04T21:59:00.000-07:00

Since school has been in full swing, the devil, the death of me i've been neglecting cooking, laundry, feeding my husband and myself a proper diet. This week i've had it. Tonight I decided at 11:30pm I needed to get my self in the kitchen and cooking (like a good housewife!) And now at 1:00am i'm going to tell you about it.

Along with all the other neglect i've been neglecting my bento-ness. And since in my teaching class tomorrow, I will be teaching my class a Japanese lesson on food, and bento I thought I should make one to prepare and not look like a fake!

Lately at school, more specifically in my Japanese class, we've been obessing over lol cats, even more specifically the "noms" that they make. Ie: Anything yummy!

This sauce= exactly that!

Pork in Nom Sauce!

This recipe makes one Man sized bento portion.

1 porkchop, cut into strips
sesame oil, for cooking

Sauce

2 tbsp tamari (soy sauce) , Please buy the legit stuff, read the label if there anything hydrolized put it down. I beg you! That stuff is crap!
2 tsp. mirin (aka: sake, cooking wine)
1/2 tsp ground ginger
1 tsp or so of light agave nectar or honey. I like the agave better it mixes up nice!

I do this in the big pyrex measuring cup I have. Mix all the ingrediants other than the pork up in the cup bowl what-have-you. Make sure you taste it! Adjust the ratios if need be. I also wing this, and I think you should too. After it's kosher add the pork to the mix, stir up good and find something else to do for 15- 20 min. Heat a smallish skillet up and add about 1 tbsp of sesame oil, let heat up, throw down the pork strips and reserve the marinade on the side. Once I see the white creeping up the side of the pork, I add in the excess marinade, put a lid on it and let it simmer till its cooked all the way through. Only a few minutes or so depending on the thickness of the pork. Remove pork from sauce.

Optional: You can crank the heat back up on the pan with the remaining sauce to thicken and coat the Noms all over the pork!

NOM!

What's in the Bento?

Clockwise from top left: Basmati rice (from the freezer stash) with edamame, hard boiled egg with nori faces, gyoza (from trader Joe's), pork in Nom sauce, steamed carrots, wax beans & haricots verts in mirin. Packed in DH's 900 ml bento.

Cold Indian Rice Salad

2009-01-12T11:39:00.002-08:00

My mother in law is a great cook. Such an inspiration to my culinary adventures. This is a salad that I am addicted to and I can always count on this to be at any BBQ or summer party she is at. A very easy recipe which can also be made in a rice cooker streamline things, has a great combination of spices that are center stage in this salad. It is my all time favorite!

Cold Indian Rice Salad

1 cup brown rice
1 tsp. curry powder
2 whole cinn sticks, broken3 or 4 whole cardamom pods, slightly crushed
2 cups chicken broth (or H2O)
2 TBSP oil
1/2 C raisins
1/2 Cup chopped almonds=toasted is best
1 10 oz. pkg froz peas
1 Cup mayo mixed w/1 or 2 tsp. curry powder (I go for the 2)

A neat trick: To make life easier in hunting down the cardom pods, I take a needle and double thread and sew them together into a ring. I like to make two of them each with half the pods.
Simmer rice & spices in broth w/oil till broth is absorbed, covered, approx 40 min. (I do this in my rice maker, Again use the approriate amount of liquid according to your rice maker.)

Cool and remove cinn sticks & pods (if you can fine them!-I usually end up dumping in big bowl to cool better and search for pods & sticks.)

When cool, add thawed peas, raisins, & almonds

Mix in mayo mixed w/curry powder. Chill & enjoy!

Wild Rice Salad

2009-01-12T11:32:00.002-08:00

This is one of my other favorite bring a dish dishes. A few summers ago I was introduced to this salad by our friend Meg in Boston who was super sensitive to my new celiac needs at the time. I have fond memories of sitting on her deck inebriated, freshly engaged, with a bottle of Sailor Jerry rum, DH, and our friend Mike raving about this salad, eating about my 10th serving. It was just that good.

I also find that with this salad there is a lot of winging it to be had. I really just use this as a guide, no apples use a pear, no walnuts (not a fan) pecans work well. I really do use whatever. I also keep a jar with the "scrap" rice in it for this. You know, when you have that little amount left and dont want to cook it, it goes in the "scrap rice jar". Also this makes great leftovers and is good hot or cold. You really cannot go wrong with it.

Wild Rice Salad with Apples and Walnuts

1 c wild rice
2 c water
1 tbsp vegetable oil
1/4 tsp salt
1 c coarsely chopped walnuts
1 celery rib
4 scallions, thinly sliced
1 c raisins
1 medium red apple (not Delicious), cored and diced
grated rind of 1 lemon
Dressing

3 tbsp fresh lemon juice (Sometimes I use the bottled juice if I have lemons, and leave out the zest)
2 garlic cloves, pressed
1/2 tsp salt
freshly ground black pepper to taste
1/3 c olive oil

Put the wild rice in a strainer and rinse under cold water. Place it in a medium saucepan along with the water, oil and salt. Cover, bring to a boil, and reduce the heat to simmer. Cook 50 minutes, or until the rice is tender and all the water has been absorbed. (When wild rice is done, it has a tender yet nubby texture.)

Meanwhile, combine the walnuts, celery, scallions, raisins, apple and lemon rind in a large bowl. In a jar with a tight-fitting lid, combine the lemon juice, garlic, salt, pepper, and olive oil and shake vigorously. Pour half of this dressing on the apple mixture and toss well.
When the rice is done, let it cool until just warm. Combine with the fruit mixture and pour on the remaining dressing. Let sit at least 1 hour before serving at room temperature.

Notes: I usually use 1/2 wild rice and 1/2 Brown rice. (you can use anything really) I also usually do this in the rice maker. When I do it in the rice maker I put the water (use and amount according to your rice maker!!) oil, rice and salt in the rice maker. I despise baby sitting rice on the stove and Love my rice maker deeply! I reccommend that you get/use one! I also vary this recipe according to what I have on hand (fruit, nuts and dried fruit wise) , really anything goes. I always make this salad in a double batch for parties and BBQ's and everyone loves it!

Omnivore's 100: #65 Durian

2008-11-17T15:12:00.002-08:00

On my break today I went to check my email and facebook. When I went to facebook I found this message from my friend Christy:

hey lauri are u free tmr? i bought u durian, the no. 65 on the omnivore's hundred:)

I immediately left her back a message and texted her to get the durian. My mind was racing, how bad would it smell, would I hurl? Would people run away from me after I ate it? Christy had to get the durian from her friends car, where it had been hiding for the day. 1 Min. before my next class I see Christy calling and I run out and there she is with my Durian. Wrapped up in a bag. It smells she tells me. She also lets me know that I can freeze it if I dont finish it and want to save it. And that if I get it on my hands they will smell for a bit. Just as I was walking back to class with the Durian I saw my friend Cynthia. Poor Cynthia, little did she know when she woke up today she would be peer pressured into eating the stinky fruit. But she was in! We had a plan. After class we were going to get forks and sit outside and try this. We also thought of over places we could put the Durian to freak people out by the smell. We parked it on a picnic table outside and started. We opened the bags and the smell started to hit us. Once we opened the plastic and the box it came in it was'nt that bad. We each took a forkful and counted to three. I also held my nose, just in case. Not bad we decided. We tried to figure it out. Mangos for sure. Very creamy/custardy like. We tasted something else out couldn't put out fingers on it. Then Cynthia figured that it was mango+shrimp shumai= durian. Overall not bad. We discussed ways we could cook it and make it better. Cheesecake, pudding, a sweet bread. After I saw my friend Haruka called her over to try the Durian. As she was walking over she stopped about three yards away. She said she could smell it. She tried it, we all liked it, but not loved it.

After we left I texted Christy and asked what I could make with it. She said ice cream , put it on cake, make pancakes with it. And creme puffs. Creme Puffs. Mhhh. So the Durian is in the freezer awaiting it's fate in the form of creme puffs.

Breaking the bottled water habit!

2008-10-14T12:14:00.002-07:00

Really, is it absolutely necessary for you to keep buying bottled water?
No, it is not.

You are paying waaay too much for it. Yes it may *Only be a dollar for a bottle*, but at $1 for a 16 oz. bottle that's about $8 a gallon that your spending. Most of that bottled water you're paying for is the same water that comes out of your sink. According to the SCWA if you live in suffolk you pay about $1.46 for 1,000 gallons. And you bitch about the price of gas!

That plastic bottle that is sitting on the floor of your car empty is going to sit in a landfill much much longer. How long i dont know exactly but im sure its will be around longer that you will, and probably your grandkids too.
Plus plastic leaches crap into your water, which tastes nasty. Do yourself a favor and buy a Sigg bottle, they are made of metal and your water will only taste like water. Not chemicals. Get one here: Sigg

Water is becoming like oil. We're in for a shortage. Of all the worlds water about 3% is fresh water which is drinkable. Of that 3% about 2% is tied up in frozen glaciers, and about .5% has been consumed. Leaving about .5% for now. Thats not very much, so use it wisely, don't waste, and don't continue to keep telling Corporate America that you are cool with paying $8 a gallon for water, because you may have to in the future!

Last January Matt and I bought Sigg bottles for about $24 bucks each.
We used to buy the 1.5 Liter bottles for about $2.00 each.
2 a day x 5 days a week= 10 bottles a week
10 bottles a week x 4 weeks a month= 40 bottles a month
40 bottles a month x 10 months so far= 400 bottles so far that we have kept out of the garbage. And we saved $750 so far by not buying bottled water! We have a built in water filter in our fridge, and also a Brita, both are great.

Tell your friends!

Oh, my source of inspiration for writing this and spreading the info was:
http://www.typepad.com/t/trackback/2222424/34252081

The Omnivore's Hundred

2008-09-12T18:29:00.000-07:00

I love lists. I love crossing things off of lists even more. It makes me feel highly accomplished. When I saw this omnivore's hundred on Just Hungry I knew right away this would prove to be quite a challenge.

I plan to use this list as guide to expand my palate in ways I may not have previously thought of as being an option. Many bloggers doing the Omnivore's 100 have taken a liking to crossing off the items which they would never try. I thought about it, and originally did the same. After giving it some thought and deciding that this was more about a culinary journey, than yet another blog meme, I came to the conclusion that everything was on this list for a reason. Even more so that I should try it all. While granted there are some things on this list I'd probably rather not eat, and some that will singe my poor English taste buds instantaneously, I will still try it. So while I may not be able to eat a serving of roadkill, or put back an entire raw scotch bonnet pepper, I will at least make the effort. Also anything that I have previously eaten on this list I will write about it, when a future eating occurrence arises.

With list in hand, I'm off to try everything listed here, and write about it. Watch out Andrew Zimmern, I'm out to eat my way through this list, and durian is already crossed off, AND I'd eat it again.

Here are the rules of this

1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment here at www.verygoodtaste.co.uk linking to your results.

Lauri's Omnivore’s Hundred:

1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut- :)
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict- One of my favorite things from the dinner, or a monte cristo
83. Pocky-
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake

Updated May 28th 2009 -41 down/ 59 to go!

Recipe Box Swap Thursday!

2008-06-04T19:33:00.002-07:00

I just recently discovered a Neat blog I have to say...., No That is the name of the blog. Anywho, today is recipe box swap, so here is a recipe for my FAVORITE cookie ever! Apparently these are not easy to come by outside of the Metro New York area. If I ever do move from here at least I will be set with these. Bagels are my next problem! If have never had these before you must make them. You will not be disappointed. The cookies are light and tender, just like they should be!

This recipe is from Gale Gand of the food network. One tip I do have is to Absolutely make sure that you sift the cocoa powder for the black frosting! Other wise you get little cocoa lumps when you spread our frosting out. This doesn't taste different, it is just an aesthetic thing . These are so tasty, so tasty that my husband took two for breakfast the other day! They also keep well in an airtight container for at least a week (if of course they last that long) And don't let the icing seem tedious. Its quick and easy.

Black And Whites

8 tablespoons (1 stick) unsalted butter
1 cup granulated sugar
2 eggs
1/2 cup whole, 2 percent fat, or 1 percent fat milk
1/4 teaspoon pure vanilla extract
1/8 teaspoon pure lemon extract
1 1/4 cups cake flour
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Vanilla and chocolate icing, recipes follows

Vanilla Icing:
2 cups confectioners' sugar
3 tablespoons milk
1 teaspoon pure vanilla extract

Chocolate Icing:
1/2 vanilla icing recipe
2 tablespoons cocoa powder
2 tablespoons milk

Preheat the oven to 350 degrees.

Line a baking sheet with waxed or parchment paper. In a mixer, cream the butter. Add the granulated sugar and beat until fluffy. Add the eggs, milk, and extracts and mix to combine. In a large bowl, combine the flours, baking powder, and salt and mix well. Add the dry ingredients to the sugar-egg mixture and mix to blend. Using an ice-cream scoop, scoop the dough onto the prepared pans. With a spatula, press and spread each cookie into a circle about 5 inches in diameter and about 3/8-inch thickness. Bake for about 20 minutes, until golden. Let cool on wire racks.

Icing: In a medium bowl, stir the sugar, milk, and vanilla together until it forms a smooth icing. Transfer half of the icing to another bowl and stir in the cocoa powder and milk until smooth.

When cool, turn cookies over, so the flat side faces up. Spread white icing on half of each flat surface, then spread the other half with chocolate icing. Let set at room temperature for 30 minutes.