My new blog!

Hey friends,


Welcome to my new blog. This is intended for all varying types of foodies. The foodies who only eat at the best restaurants, the foodies that spend their days and nights cooking, and the foodies that order pizza every day. Yeah you. We all have one thing in common: our love for food. So fuck the whole I don't cook thing you have going- its not very pretty on you. Cooking is the new basketball. Its sexy, fun, and gets you smelly. So get your hands dirty and go for it. One idea I've been playing with is meals in 20 min - for the on the go college student or working mother. I mastered the art of 20 minute meals my senior year of college when I had exactly 20 min to cook.. and eat. Fun.


But the point is, anyone can cook. I'm sick of hearing my friends say they can't. All you have to do is take a bunch of foods you like, throw them in a pan with some oil, and go nuts. The rest of this blog follows that golden rule. Only in some more detail. But the rule persists- regardless of the ridiculous hilla- concoctions, the rule is, once again- take a bunch of foods you like and throw them together. Don't think. Just cook.

And never stop singing. Or dancing.


Enjoy.

Wednesday, December 15, 2010

Miso Salmon with Stuffed peppers

My sister gave me this recipe for miso glazed Salmon- its the reason I bought Miso paste in the first place (haven't looked back since).  The stuffed peppers is a beautiful result of what happens when my roommate Kim and I combine our ethnic forces.  The peppers were stuffed with a mix of rice, corn, white chedder cheese (GASP- my traditional self cringed, but trusted my roomy- so worth it) and eggplant, thrown in the oven, then simmed in a lightly seasoned curry cinnamon sauce- my mom's recipe.  Yes, it was an orgy of sorts. And it was delicious.


Ingredients:
disclaimer: all measurements are estimates- trust your tastebud


Salmon - 5 pieces in our case
Miso paste - 2/3 tbsp
Brown sugar - 2 tbsp (to taste)
Rice vinegar - 2 tbsp
White wine- 1/4 cup
Soy sauce- 2/3 tbsp


For the stuffed pepper, you can literally stuff it with anything, vegetables, beef, generally you want to cook in slightly and mix it all up


Fresh bell peppers- 4
White rice  (about a cup or two)
Corn (1 can)
Pre-fried eggplant (or sauteed zucchini)
Cumin
Salt n' Pepper
Dash of Thyme
Red pepper flakes


Sauce: Cinnamon, Curry (dash of each), 3 TBSP Chicken stock/bouillon cube or whatever they call it in this country, Salt n' Pepper


Directions: 
Mix all the ingredients for the salmon together, whisk until brown sugar is crushed
Let sim for about an hour (essentially, however long you can)
Place salmon on sheet, drizzle miso sauce (and leave some on the side for when the dish comes out of the oven)
You can also grind some fresh pepper and drizzle some sugar over the Salmon right before they go in the oven
Broil on 400 + for 8-10 minutes on each side


For the peppers:
1. Cook rice
2. Saute vegetables (not all vegetables need to be sauteed- we didn't cook our corn, for example)
3. Mix the rice with whatever your ingredients are
-----> preheat oven :) 350-ish
4. Add spices
5. Stuff the peppers with said vegetables/beef/cheese
6. Sprinkle breadcrumbs over the stuffed pepper (my roommate suggested this, I was skeptical, but it came out genius, the crunch has such a nice texture with the soft pepper).
7. Throw em' in the oven 20-30 min should do.


For the sauce:
Saute onions, add one cup of water, and spices


8. Take peppers out of the oven, put them on a lightly oiled pan
9. Drizzle sauce over pepers
10. Let cook 15-20 more minutes


Et voila!
The mix of these two dishes was extraordinary.  Any wine or light beer compliments this well.
Post additions, changes, concerns!


Oh, and as my mom says to her 3-yr old culinary students: Don't forget to drizzle some love
:)


Happy holidays.
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