A blog about cooking and food, and how to make it taste good and be healthy. The dishes are almost all gluten/dairy free, and many are vegetarian. The focus is on techniques and ingredients over recipes - this is about everyday cooking, and that means making it work with whats on hand!

Sunday, January 29, 2012

Twice Cooked Pork

Twice cooked pork is a Chinese dish where pork belly is boiled and then sliced and fried. I like the idea of it, but in restaurants it's always too chewy. Traditionally, the pork is mixed with cabbage and/or leeks, but I used green bell peppers because that's what I felt like.

Wednesday, January 18, 2012

Bhindi (Okra)

Some people don't like okra, but they're crazy. Many people who claim not to like okra will like it this way, cooked with Indian spices. The goo that offends some people becomes an integral part of the curry gravy. This is similar to a Nepali preparation of the dish, but I don't remember exactly what went into that (it had tomatoes, turmeric and fenugreek), so I won't claim that this is Nepali.

Thursday, January 12, 2012

9 cooking myths you probably believe (Cracked.com)

From Cracked.com: 9 cooking myths you probably believe. How many did you believe?

I would add this about searing:

If I am cooking a good steak, I will basically only sear it, and eat it rare. You can do your searing at the end to get the extra browning and flavor if you are making a roast. If I am braising/stewing/slow cooking something, I still sear it to get the flavors - the cooking juices will keep it moist, and you can't brown the meat when you're done if you're making something like pulled pork or beef stew.

Monday, January 9, 2012

MockRib Sandwich

I've always enjoyed McRibs, riblets, On-Cor boneless rib patties, and other similar pork products, but haven't been able to eat them in awhile due to gluten.  This was my first (and to-date, only) attempt to make a McRib-like sandwich that was free of gluten (and suspicious chewy bits, and organ meats).

Tuesday, January 3, 2012

Duck Fat Smashed Potatoes

I had some duck fat, so needed to make something before it went rancid, and I settled on fingerling potatoes, fried and smashed up.