Saturday, November 5, 2011

Scallops in Coconut Curry Sauce

Although I love Italian food most, Thai or other Asian cuisines are probably my second favourite type of food to cook and eat. And the brilliant part is a lot of the dishes take very little time to make and have incredible flavour. This dish is no exception. You could certainly substitute scallops for any other protein; shrimp or chicken would be best in my eyes. I chose to server this over basmati, but jasmine rice, chow mein or rice vermicelli would be equally delightful. I think that's why I love Italian and Asian foods ... they both make excellent use of noodles. Man do I love noodles. Okay, on with the recipe. Enjoy!

Sunday, September 11, 2011

The Tastiest Corn Chowder Ever

Come August, corn in Ontario is in its sweet, sweet prime. Check your local farmer's market or road-side stand for the freshest stuff. Although you don't usually think of hot soup in August, depending where you are in the province the  heat is usually starting to wane and you'd be surprised how delightfully welcoming this dish can be. I made this for our cottage group (10 of us) and it went over well for the hungry boys looking for something hearty, and the girls looking to get a bit warmed up.

Sausage, Red Pepper & Goat Cheese Fritatta

Breakfast, when done with a little TLC, is one of the most comforting meals of the day. My friends and I spend as much time in the summer at the cottage as is reasonably possible. Due to somewhat large quantities of alcohol consumed at said cottage, we generally appreciate a hot, hearty breakfast. But, that doesn't mean we eat KD (what? sometimes that's what I want for breakfast) or have bacon served with bacon fat over bacon toast. We eat right. Just like yer mamma taught you. All the food groups, yo! Well, almost all. Have some multigrain toast with this and I'm pretty sure you're set.

Kung POW Chicken!

Probably second to my love for Italian food is my love for Asian food - mostly Chinese (Sichuan and Cantonese) and Thai. This of course is a recipe for Kung Pao Chicken (doesn't Kung POW sound more fun?), a classic Sichuan dish. I got the recipe from a cookbook, "Stir Frying to the Sky's Edge" by Grace Young. Despite the ridic name, it's actually a pretty handy cookbook, filled with all sorts of classic and interesting recipes for one of the most fun (and fast) cooking techniques. The book is of course Chinese-based, but in some recipes mixes other cultures like Jamaican, Trinidadian, and American. Because you're stir frying, you must be ready. And by that I mean have your 'mise en place' (everything in its place) ... like, don't be chopping shit as your wok is burning at a zillion degrees; have everything ready and chopped/minced/mixed/measured before you start. You'll also most likely have to shop for some ingredients at specialty stores, so don't plan to just wing this recipe with what's in your pantry (unless you're like me and have plenty of random shit lying around).

Monday, August 8, 2011

Tagliatelle with Prosciutto and Orange Cream

If you haven't figured it out yet, I love pasta. Well, I love Italian food in general, but I REALLY love pasta. Remember that Jamie Oliver show, "Jamie's Italy"? Yeah, I watched that religiously. Both because of my love for Italy AND my love for Jamie. What? Jooles I'm sure isn't that great of a wife. Oh, whatever she was a model and they have four children together ... I am SURE Jamie would find me charming. Anyway, back to pasta. So this one is, as most Italian pastas are, quite simple. And if you choose not to make your own pasta (I highly recommend you do make it - so much better), then it's like, seriously simple. I might just teach Izzy to make it tonight. She's my dog. And yes she's really effing smart. Are you sold yet? OK, get cooking.

Saturday, July 9, 2011

Green Eggs and Heat

I love breakfast. Savoury breakfast. I mean, I'll eat pancakes or waffles from time to time, but generally speaking if you give me any combination of eggs/bacon/ham/sausage/cheese/bread for a morning nosh, I will be happy. This particular morning I was short on both meat and bread (which, by the way, is linked to my previous post). No matter - I hear bread makes your ass big. And meat ... well, I missed the meat part. Resigning myself to the fact I wouldn't have deliciously cured pig in my belly, I carried on with what was in my fridge. The result not only satiated my appetite for something savoury, but also scored me points in the greens department. Did you know greens are good for you? Of course you did. Because you are not a moron. So quick! Off to the fridge to make this quick, easy and mama-says-it's-good-for-you meal!

Saturday, June 25, 2011

Sometimes, I Suck.

So, lately I've been sucking in the blog department. And in addition to sucking at blogging, I have also sucked at cooking.

For example, today I ate Kraft Dinner. My method is to cook the whole box of pasta, then remove about 1/4 of the pasta, and add all the cheese, some margarine and a splash of milk or cream. Who the fuck wants a recipe for how I make my Kraft Dinner? Nobody. That's who.

A few days ago, I bought pho at Hanoi 3 Seasons. I could tell you how I placed the order for "pho ga" (number 18 - the basil chicken one) and used the cash machine to get cash-bucks because they only take ... well, cash. But really? Are my readers retarded? I hope you don't need help ordering pho. Which, by the way, is pronounced "fuh". Not "fo". You're welcome.

So anyway, just wanted my 7 readers a day to know that I'm alive. And that I'm still cooking. Just sometimes nothing blog-worthy. I promise I'll get better soon ... especially since my real job (the one that pays bills) has calmed down and I can have a life now.

Yours Truly,

Alyssa Kelly Huggins

PS: A friend and I invented a drink today. Which tastes fucking delightful. We call it "November Rain" (his idea, not mine). Mix 1-2 ounces of gin with 3/4 a bottle of Smirnoff Ice, 1/4 a can of beer, and a squeeze of lemon. Enjoy over and over until you're too drunk to stand. Yesssssssssss.

Sunday, May 15, 2011

Black Cod with Lemongrass Curry Coconut Broth

Curry is delicious. Coconut milk is delicious. Lemongrass is exotic AND delicious. Cod likes being in my belly. Well then you know what, kids? Add all that up and this equals one deeeeeeeelightfully tasty meal! I also enjoy basmati rice and bok choy - so now you've got a well rounded dish that looks purdy and gets check marks on the "good for you" rate card. You could substitute for another mild white fish like tilapia or mahi-mahi, but black cod (which is actually sablefish ... weird) is I think the nicest.

Sunday, April 3, 2011

Pistachio Crusted Chicken with Herb & Mustard Cream Sauce

Don't you just love those dishes that sound (and look) fancy but are actually really easy to execute? Well, this is one of them. It does require some prep but if you can chop, stir, smear and dip - you can do this recipe easy-peasy. I have to admit the pistachio flavour doesn't come through really strongly, but I don't mind - it provides a nice crunch. If you wanted, just go for bread crumbs and drop the nuts, that'd be aiiiiight. Here goes:

Sunday, February 13, 2011

TRC at Campagnolo

It was the 6th “official” TRC dinner since I started the club. By now, our dinner attendees have leveled out to roughly 8-10. It’s a nice size, actually. We’re the kind of size that will test our waiter and the kitchen, give a healthy variety in feedback on the experience, and allow everyone at the table to chat with one another with relative ease. I like it. And this time, we’re at Campagnolo.

Sunday, January 9, 2011

Braised Chicken in Coconut Sauce

I had made a soup with similar ingredients and so decided to give it a go with chicken thighs.  Boy was I right about deliciousness!  I'm that good.  BTW (that's "by the way" for you old folk), chicken thighs are awesome.  They're cheap.  And really flavourful.  I think I've written this before and no I don't suffer from early memory loss, I just think they're that good.  Maybe I'll build a Facebook group called "BTW, I Love Chicken Thighs".  Meh ... another day.