mikey-make.blogspot.com
Mikey Make: Experiments with "Modernist" Cuisine; Momofuku-Inspired Green Beans
http://mikey-make.blogspot.com/2012/05/experiments-with-modernist-cuisine.html
Experiments with "Modernist" Cuisine; Momofuku-Inspired Green Beans. E had been soliciting me, somewhat, for gift ideas. One of which was delivered to me on Friday night, and a good gift it was - a kit from Modernist Pantry. So it was deemed a failure. The dessert was similar - interesting texture, not much else going on. Perhaps I need better recipes aimed at a novice. Sithel a.k.a. Miss Rebecca. May 21, 2012 at 5:14 PM. Interesting idea, the vinaigrette agar. Im sad to hear it wasnt more tasty! The des...
mikey-make.blogspot.com
Mikey Make: Homemade Noodles, Take Two
http://mikey-make.blogspot.com/2012/07/homemade-noodles-take-two.html
Homemade Noodles, Take Two. I took a Thursday and Friday off last week and did, roughly, nothing with them. I played some video games sketched at coffee shops, read a bit, and coded for fun. But, really, I didn't do anything. Not even any culinary adventures with my free time. The closest I got was iterating on handmade pasta. Subscribe to: Post Comments (Atom). Hario V60 02 [Coffee At Home]. Rough Pastry Dough Begets Strawberry Puff Triangles. What to do with molasses? Homemade Noodles, Take Two.
mikey-make.blogspot.com
Mikey Make: Figs and Bacon
http://mikey-make.blogspot.com/2012/06/figs-and-bacon.html
Warmed figs, with bacon, garlic, rosemary, and lavender topped with the smallest amount of goat cheese. This is based on a recipe from The Herbal Kitchen. That E had been eyeing for quite some time and even, apparently, planned for the figs from the get-go. An aside on this book: I have yet to make anything less than excellent from it; these are simple, restaurant-worthy dishes in home kitchen-worthy preps. The figs, though, the figs! Warm Figs With Bacon and Goat Cheese. 1-2 cloves garlic, minced. Soft ...
mikey-make.blogspot.com
Mikey Make: Crispy Trout, Rosemary Chickpeas, Ginger Libation
http://mikey-make.blogspot.com/2012/05/crispy-trout-rosemary-chickpeas-ginger.html
Crispy Trout, Rosemary Chickpeas, Ginger Libation. The fish also posed a conundrum; the store had wild Alaskan King salmon, a truly ostentatious fish I've cooked once before. 1 trout, skin on, butterflied (we got a 0.62 lb fillet, already prepped). Subscribe to: Post Comments (Atom). Hario V60 02 [Coffee At Home]. Rough Pastry Dough Begets Strawberry Puff Triangles. What to do with molasses? Experiments with "Modernist" Cuisine; Momofuku-Inspired Green Beans. Soft Boiled Eggs, Rye Soda Bread, Miso Mayo.
mikey-make.blogspot.com
Mikey Make: Rough Pastry Dough Begets Strawberry Puff Triangles
http://mikey-make.blogspot.com/2011/05/rough-pastry-dough-begets-strawberry.html
Rough Pastry Dough Begets Strawberry Puff Triangles. Way, way, way back. I posted a photo, and quick description of, palmiers. Made from a very simple version of puff pastry dough that doesn't require making a detrempe. For those that don't speak French and don't know how to use a search engine, "detrempe" translates roughly to "what the fuck have I gotten myself into that was way more work than I thought and it isn't even the dough yet. Rough Puff Pastry Dough. 2 parts (by weight) butter. A note - mine ...
mikey-make.blogspot.com
Mikey Make: Sesame-Miso Tofu
http://mikey-make.blogspot.com/2011/04/sesame-miso-tofu.html
At some point during the week, I saw a link to a recipe for scallion pancakes. They seemed delicious, I happened to have a bunch of green onion lying around, and I wanted something other than rice with my generic Asian tofu dinner that I was going to make. Seemed like the perfect accompaniment. Now, usually when I make bread, I follow the recipe precisely. 12 oz extra firm tofu, cubed. 3-4 carrots, sliced. Handful of snap peas, winter peas, etc. 1 small white onion, sliced into strips. 2 tsp sesame oil.
mikey-make.blogspot.com
Mikey Make: Sesame-Glazed Edamame, (Attempted) French Macarons
http://mikey-make.blogspot.com/2012/08/sesame-glazed-edamame-attempted-french.html
Sesame-Glazed Edamame, (Attempted) French Macarons. The number of Heath Ceramics. I've made before. The end result was a slightly crispy sweet and spicy bite, perfect for adding some flavor to a meal. Not so good for finger food - much too sticky. I think my flaw was using the wrong recipe. I should have just used the one a friend of mine. Does; instead, I Googled for "Miete French Macron Recipe" and took the first hit. It gave me weights for all the ingredients but. More an idea than a recipe.
mikey-make.blogspot.com
Mikey Make: Plenty More Cooking
http://mikey-make.blogspot.com/2012/11/plenty-more-cooking.html
My schedule returned to normal, my stomach the same, and the arrival of "fall" in SF all lead to one thing: more cooking. The latest edition of Lucky Peach. Arrived last week and has proved excellent so far. While the recipes are not exactly basic, the lot seem less chef-ified than past issues. For a cooking night with E, we made a modified eggplant, soba, and mango dish from Plenty. Serves 2-3 as dinner/4-6 as appetizer (depending on yam size). 1 medium-ish yam, sliced into thin rectangles. Cut the onio...
mikey-make.blogspot.com
Mikey Make: Hario V60 02 [Coffee At Home]
http://mikey-make.blogspot.com/2011/01/hario-v60-02-coffee-at-home.html
Hario V60 02 [Coffee At Home]. Subscribe to: Post Comments (Atom). Hario V60 02 [Coffee At Home]. Rough Pastry Dough Begets Strawberry Puff Triangles. What to do with molasses? Experiments with "Modernist" Cuisine; Momofuku-Inspired Green Beans. Soft Boiled Eggs, Rye Soda Bread, Miso Mayo. Crispy Rye and Seed Crackers (modified). Cold Vinegar/Sesame Noodle and Tofu Toss. Pain a lAncienne Sage Twists. Mashed-and-Baked Parsnip with Sage Gravy, Brocco. 100% Whole Wheat Hearth Bread. I Popped It Again.
mikey-make.blogspot.com
Mikey Make: Socca That Shouldn't, But Does, Work
http://mikey-make.blogspot.com/2012/11/socca-that-shouldnt-but-does-work.html
Socca That Shouldn't, But Does, Work. Unrecognized characters just meant "a size bigger". Hrm. But, yes, chuan is delicious (as is all Uyghur food we had), I really like zhōu (congee/rice porrige/jook/etc), and there were some surprisingly good tofu skin/peanut dishes. Socca, with green onion inside, topped with mâche (lamb's lettuce), and a mushroom/tomato saute. The China part is, somewhat obviously, the green onions in the socca - like scallion cakes. But much lighter. The Japan part isn't so obvi...
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