Archive | October, 2010

Knife Winner!

12 Oct

Thank you to everyone who entered our giveaway! It was so cool to see what you guys made–I definitely found some new recipes to try. :)

I’m really sorry to everyone who got confused by the rules! To clarify, you could only get one entry for commenting, one for uploading a picture, one for posting to Twitter, and one for posting to Facebook. We also had no way of knowing whether you did any of these things unless you left us a comment. HOWEVER, I did my best to track everything down and made a list of entries in chronological order that you can see here.

SO without further ado…

Congratulations Radhika! Please email us to claim your prize!

Thanks again to everyone else for entering, and especially for uploading those gorgeous photos. Here are some of my favorites from each person:

Pizza pasta by Christina Yung. Gwwuuuu bubbly cheese…

Baked Mac-N-Cheese from a box!

Baked mac-n-cheese from a box by Nakki. That’s ingenious! I’m totally trying this next time I’m feeling too lazy to go grocery shopping. :D

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Canh Chua by Long. There are so many ingredients in this soup! Looks super tasty. :D

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Fruit tart by Liza Shakhnovich. Woow so gorgeous! This looks way better than the ones I see at Anderson’s Bakery back home.

Sauza_Margaritas

Margaritas by Sauza. Mmm…one of my favorite drinks. What kind of salt comes in such huge chunks? (Please excuse the alcohol noob in me.)

Dumplings

Dumplings by Shen. Was this really your first time making the scalloped edges?! They look amazing! Mine always turn out lopsided with very little filling in them… :(

Chicken Parm

Chicken parm by Erica. Gigantic slabs of mozzarella…yum yum yum.

Revolutionary Spanish Omelet

Revolutionary Spanish omelet by Yuki. Ooh I’ve always wanted to try cooking more vegan. I eat too much cheese for my own good. Looks like I’ve found my first recipe!

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Butternut squash risotto by Meghan. I’ll be on the lookout for your post! This looks soooo good.

sandwich!

Sandwich by Yallie. You’re so healthy! Where are all the fatty things you’ve supposedly been pigging out on? :P

Radhika - Pasta

Pasta by Radhika. I love the colors in this dish! Om nom nom nom…

Grace - Thai soup with herb rice

Thai soup with herb rice by Grace. Oooh that looks amazing. I love the little bowl with feet too!

Thank you thank you one more time to everyone for entering! Don’t forget to check out all the other awesome pictures at the Flickr group! Hopefully we’ll be able to do this again soon. :)

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Experimental Haymarket Cooking

11 Oct

I had an early afternoon on Friday so I made a trip to Haymarket, where all the usual veggies were being sold…then, I saw broccoli rabe, and fennel. Now i’ve never been really good at cooking something other than potatoes, onions, and pepper (classic stir fry ingredients) but I’ve been kind of trying new things. And my roommate always cooks veggies by adding black bean sauce and chili sauce, from cans of chinese flavorings, and it always turns out amazing. So for an easy dollar each I was on my way home with two new horizons of cooking (as well other large bounty).

Well today I just tried the broccoli rabe, also called rapini, which is basically a veggie staple at nearby dimsum establishments. My secret ingredient? My roommate’s chili and black bean sauce.

Broccoli Rabe with Black bean and chili sauce

Ingredients

1 bundle of broccoli rabe
1 spoonful of black bean sauce
1 spoonful of chili sauce

Wash the broccoli rabe and strain. You may remove the tougher stems but I cooked everything.

Bring a large pot filled with a small amount of water to boil. Like most leafy vegetables, broccoli rabe will take up a lot of space but shrink alot, so a lot of water is not needed. Toss the broccoli rabe in and steam for two minutes.

While the veggies are steaming, heat up 1/2 oil in a wok or large pan. Add in black bean sauce and chili sauce and fry the sauces. When the steaming is done, quickly strain the broccoli rabe, and toss into the hot oil.

Stir fry briefly, mainly to coat the veggies with the sauce. Do not overcook, or the broccoli rabe will become a rotten shade of green, and will become chewy instead of crisp. Serve with a drizzle of oyster sauce or vegetarian mushroom sauce.

Candied Carrots

8 Oct

A reminder that the Santoku knife giveaway will be ending on Monday! Please upload a dish to our flickr pool to receive an entry.

My mother has this family dessert recipe that’s as much performance as taste. It’s called ba si hong shu, or basically candy stringed yams. It involves cutting sweet potato into small cubes, then cooking them in molten sugar and serving it hot. When you pick off pieces with the chopsticks, the sugar, which is still melted, pulls away in long strands which then harden into hairwidth strings. Of course it’s still hot so you dip it in cold water then eat as a dessert.

Well i don’t have yams and i don’t have the skill but i did have some carrots which were quite boring when simply steamed. So i took some carrots and cooked them in sugar until they were a better dessert than a side dish. No candy strings attached, though.

Sliced Candied Carrots

Ingredients

two thick carrots
1/2 cup sugar
2 cups water
oil

Peel carrots and cut off the ends. Cut at a diagonal into 1/4 inch slices. Bring two cups of water to a boil, then boil/steam the carrots until they are tender but still slightly crunchy. Drain the carrots.


Heat oil in a wok or pan. When the oil is hot, toss the carrots in and stir fry until they are dark on both sides. There should be a nice layer of caramelization.

Toss on sugar, and on high heat keep cooking the carrots while the sugar melts. Continuously stir fry until sugar coats everything and has become one with the carrots. Let cool a bit before serving.

Time procrastinated:
20 minutes
Ways to prolong procrastination: add more sugar, cut into cubes, and serve as ba si luo buo.

Knife Giveaway!

5 Oct

This giveaway is sponsored by CSN Stores, an amazing website that carries everything from dutch ovens to doggie beds at hugely discounted prices.

I’m fully convinced that the only things you need to cook are a heat source, a pan, and a good knife. I got through college (and Bobby got through much of his adult life…) with nothing but a cheap Chinatown cleaver. At around $10 apiece, they’re an economical tool for cutting up greens, slicing tofu, and hacking away at meat, but damn they’re heavy! My hands get super tired after a few minutes of shredding mushrooms, especially after the blade starts getting dull (usually about a week after purchase…hah).

After I moved back to California, my parents gifted me with an amazing Zwelling JA Henckels santoku knife. Using this thing is a freaking dream! It’s lightweight and easily maneuverable, and it’s so sharp that it nearly leaves dents in my wooden cutting board!

This week, Bobby and I are partnering with CSN Stores to give away one Zwilling JA Henckels International Forged Premio 7″ Santoku Hollow Edge Knife!

 

Image credit: CSN Stores

 

You can get up to four entries into the randomized drawing.

  1. In the comments, tell us about something delicious that you made recently!
  2. Take a picture of it and upload it to the Cooking to Procrastinate Flickr pool.
  3. Tweet about our giveaway. We have a handy Tweet button right above the comments to make it easier. :)
  4. Post about it on Facebook. There’s also a Facebook button now.

For each entry, please post a separate comment telling us what you did. For example, if you submitted a picture and tweeted in addition to telling us what you made, you’d need to post three comments to get your three entries! Also, you can only enter once for each point; you can’t get four entries by posting four times about different dishes you made.

The deadline to enter is Monday 10/11 at 11:59 PM EST. We’ll post the winner and all of your wonderful pictures on Tuesday! We’re super sorry to our international readers, but this giveaway is only open to residents of the US and Canada.

Go and get procrastinating! :D

Update: Please try to post a photo on our flickr pool as well as commenting! We would love to post your photos on a follow up post. Also, for each tweet and facebook post you will get another entry so you can have four entries total. But we won’t know who tweeted/facebooked unless you put a comment for that as well. Thanks for helping us shamelessly promote this blog! -bobby

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