glitch25: (Default)
I really enjoy cooking. I like learning new things and learning how to tweak them to my liking. I like being able to reproduce my successes and learn how best to make things work.

Along those lines, it has come to my attention that there is a significant appreciation for my hollandaise sauce. It is much like others. Rich, creamy, and delicious. But I think the main difference between mine and others is that I don't skimp on the lemon, the salt, or the cayenne. Mine is bold, a little tart, salty, and spicy.

I start with AB's recipe as a guide. You can find it here ----> http://www.foodnetwork.com/recipes/alton-brown/eggs-benedict-recipe-2118606

For me, I end up using more lemon juice, salted butter instead of unsalted (and I don't add the extra salt listed in the recipe to it), and I'm generous with the cayenne. I think one of the other things that makes a difference is that I don't add the sugar to "balance" it back out.

I prepare it a more traditional way using a double-boiler method with a bowl over a strongly simmering pot of water. I feel like I have more control that way then over direct heat even with pulling it on and off. I also remove and replace it as it heats through to keep the temperature even and to not overcook the eggs. I made the mistake once of leaving the sauce to warm over a no-longer-simmering-but-still-hot water, and in no time, I had scrambled eggs. I have since learned to treat it better. :-)

With some smoked salmon as a base protein and a few capers sprinkled over the top of the generously coated eggs Benedict, this is undoubtedly one of my favorite breakfast meals to make.
glitch25: (amazement)
So the proverbial carousel has been turning again, but She's lost a lot of momentum. I'm not one for making specific year-beginning resolutions mostly because anything worthy of a serious change should happen any time of the year and not wait for one day of the year to start. But it seems like a good time to review progress thereof of continuing efforts. :-)

Before Christmas there were plans for bread again, and while that hasn't yet happened, more to get it happening has happened in the last couple weeks than has the prior year. I'd like to take advantage of the cooler weather, and my gorgeous live-in sweetie is very much on board for knocking out some Reinhardt love. Scheduling is a thing though. Most of the good bread recipes take at least 2 days. Sometimes more. So we'll see how that goes.

A lot of the living room shuffling has happened, and we're in a better place than we've been since we've moved in. Once Christmas stuff is out of the way, I think we'll be in a great place to consider being more social! The music room is coming around, and regardless of organization, I've been huddled over the keyboard practicing and otherwise busting out bits and pieces of things. I've gotten a little driven to complete and perfect some of the older pieces I had worked on years ago, and I also have a whole lot of new stuff on my musical plate. One of the upcoming goals is to get more stuff recorded (mostly as an exercise in recording than necessarily a desire to have it heard), but that will require some more work with the DAW and building comfort in using it all. I also foresee more equipment purchases since we could use a couple of good mics. Fun stuff overall though. I'm pretty excited about it!

In terms of arts and crafts, I've made some more headway on my t-shirt rug. For those that were around when I started it, this is a large piece I decided to make that is essentially latch-hook but with strips of t-shirts. It is really hard on the hands, but I've had fun with it. I have a lot more work to do with it, but I'm hopefully that I can make a dent soon. Eschewing technology in favor of the artistic when relaxing for the evening is difficult some days, but I think I can work on making that happen periodically. I also have plans to get some more journals bound and I'm looking forward to stepping into some new binding styles and maybe even some paper-making to go along with it.

More cooking and food in general is planned. My poor cooking blog has gone sadly dormant, and I need to find ways to revive it. The loss of a favorite restaurant this year will have me deliberately making effort to master some of my favorite New Mexican dishes so as to not feel so homesick for the food. This will include things like tamales, carne adobado, and a nice pot of posole. :-) And there will be more non-New Mexican faire as well including dabbling in spirit-making to include some lemoncello and limecello! I'm looking forward to keeping the kitchen hopping.

One of the things that will also be taking up time is school! Back in for a couple more quarters to finish up my Cisco certificate, and I imagine I'll be testing in Summer. Should be fun, and it will be helpful for work related things. I've kinda enjoyed it, and am looking forward to learning more over the next several months.

There are lots of other things always on the carousel, but I think these will be my focus for a bit. Time and spirit willing, I'm sure I might also pull out a few less-attentioned things periodically just to shake off the dust, but I always say when it comes to my life and my personal enjoyment of it, I'm never bored.

Hope the new year treats you all well, and hope you have some fun things that you are otherwise involved with or will be soon.

Zoom!

Oct. 27th, 2014 07:44 am
glitch25: (Default)
Relatively zoomy weekend this time around. Friday I spent working on cleaning up house some including laundry, dishes, and a few other things. I also spent a good part of the night in the kitchen making Green Chile Chicken Enchiladas for a potluck on Saturday. Coupled with some English muffin pizzas for dinner, it was a busy night in the kitchen. :-)

Saturday, I hung out with [livejournal.com profile] sheistheweather for most of the day, first hanging out with the Dancing Hands crew filming the latest ASL cover (and, as it turns out, offering my services as tech crew. I'm just a good button-pusher), and then hanging out later at the Moonstone Samhain circle. Good day all-in-all and got to see a bunch of people I haven't seen in ages.

Sunday started with more laundry and household stuff along with some piano time. Then [livejournal.com profile] vixenesque93 and I spent the day together enjoying kitty time, Gone Girl (which is a very fucked up movie), and then, after a detour at work to check the continuing status of things post-windstorm, we had dinner together with [livejournal.com profile] solcita. [livejournal.com profile] solcita and I continued the evening with a viewing of an old favorite of mine, French Kiss, and an otherwise mellow evening.

Pretty good stuff!

This week will be a little crazy. Two anniversaries back to back including a couple of weekend get-aways coming, and lots of other shuffling both home and at work.

Zoom!!
glitch25: (cook)
Boy.. I guess I'm really a cooking geek this go round.

I had an order from Amazon with both my new Z-Wave automation toys and a pair of half-sheet Silpats for baking fun, and I was more excited about the Silpats than I was the Z-Wave module. :-)

*drool*

Dec. 1st, 2010 09:14 am
glitch25: (cook)
Spending entirely too much time looking at food today.

I found an interesting recipe I may try this week for Seared Tofu with Shredded Brussel Sprouts that sounds really tasty.. and I'm not usually a fan, but this looks good!

Also working on the holiday baking. I skipped out last year, and really didn't do the prior year justice either, so this year, I'm on the case!

Various things will include fudge (making a plain and a chocolate mint), Biscochitos (an anise flavored shortbread cookie with cinnamon and sugar), Palmitas (a variation on the French Palmier pastry but soft, chewy, and full of buttery cinnamon goodness), Martha Washingtons (similar to a Mounds bar, but better), Butter Balls (a variation of a Mexican wedding cookie), and fresh-ginger molasses cookies (in my bid to go for my own variation on gingerbread). And if I find time (hehee... time.. what is that??), I've been thinking about making like a pecan or walnut brittle. Something different than the traditional peanut.

And ya know, most of this stuff comes together rather quickly. I find it is more about getting off my butt and just doing it. I spend too much time on my duff not doing enough constructive stuff. So this time, I'm doing more. And yes.. Many of you will benefit. :-D
glitch25: (cook)
Somewhere along the line, I need to come to an agreement with Tofu...

http://www.huffingtonpost.com/eatingwell/save-3k-on-food-without-trying_b_771658.html

But in a Meat-atarian household, having at least 2 veggie meals a week would make a difference. And I've already noticed an enormous difference disciplining myself to make lunch 90% of the time.
glitch25: (cook)
I think I found a new book I need to get.

And how's about Chicken Tika Masala Pizza? Hmm?? :-)

http://www.eataduckimust.com/anupy-singla-the-indian-slow-cooker-cookbook

Book available at Amazon

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