Damn you Bourdain!

Sad to say that after watching the technique episode of No Reservations, my attempt to cook the perfect steak did not go as I was hoping. Technique was right but cook time was too long. I'd post pictures but I'm ashamed of it. Gonna buy another steak and try it again on weds. I'm determined to get this right. Hopefully that update will have pictures.

Soon to post: my successful (finally) variation on scallion pancakes I made last night. Doing that correctly made me feel better about not doing so well with the steak.

If at first you don't succeed try try again.

Mexican Goulash

Lunch time: Mexican goulash

Ingredients: red beans, rice, onions, mild green peppers, tomatoes, cilantro, greek yogurt, lime juice.

Yum!

Inspiration: Interesting flavor pairings

Thanks to my lovely new book The Flavour Thesaurus I am inspired. Expect pictures of these pairing experiments in the near future. Feel free to comment recipes or additional pairings of your own. 

Interesting pairings I'd like to try:

Goat cheese or Greek yogurt +

• coriander
• pear (with either a chardonnay or manzanilla sherry wine pairing)
• watermelon 
• watercress

Mushroom + Blue Cheese

       > polenta with gorgonzola and blue cheese

          > mushroom, blue cheese, and leek soup

Mushroom + Egg

          > mushroom fritters

Watermelon +

• chili (this will be some type of confection)
• cinnamon
• coriander leaf (possibly a salsa-- red onion, fresh green chili's etc.)
• cucumber + feta cheese
• oyster
• pork
• tomato

Old Meals I'm proud of: Easter Dinner 2011

Justin and I set out to turn Easter on it's head!


Too macabre? Or just enough?

.....................................................................................................................

Appetizer: Korean melon

This is the only part of the meal that didn't quite fit the theme. I only added it because I visited the Super 88 in Allston, saw the Korean melon,  was intrigued and had to try it. (compulsive shopping as per usual)

But tasty! And individually sized! (a la hand fruit) 

For those of you who haven't heard of this fruit before, it tastes basically like honeydew. 

Main Course: 

Rosemary and thyme braised rabbit 

on a bed of bitter greens and poached easter eggs

Finally a blog!

After months of promising various people that the cooking club would have a blog it's finally here!

Expect:

• An inundation of pictures of food i've made
• Food I'd like to make
• Food I'm not sure is possible to make
• Experiential cuisine
• Ideas for cooking club meetings
• Cool repurposed cooking inspiration
• Member discussion
• And more! 

Hopefully the catch up posting will happen sooner than the creation of this blog O.o;;