Epic Kitchen Fail

In my opinion, part of being a cook is being able to admit when you've messed something up. Sometimes, it's something you can fix- not cooking something long enough or adding a little too much of an ingredient...and other times, there are just kitchen disasters. There's only one phrase that can describe your worst kitchen nightmares: epic failure. There's one or two epic fail moments in my kitchen that I've been willing to admit to- I'm gonna share them so you can learn from my mistakes!

1. Oven fried shrimp will surely be as good as fried shrimp. Heh, not. Like I said in my post about panko bread crumbs, I wanted to try breading shrimp and baking them to make oven fried shrimp. It was one of my worst ideas. I used the same breading process I used with the chicken- egg, flour, egg, bread crumbs. The shrimp were too small though- it was difficult to bread them! Once I was done, I had layers of eggy flour and bread crumbs all over my hands. And, unfortunately, shrimp cook way faster than bone-in chicken breasts...and by the time the shrimp were done, the bread crumbs were not toasted. The final result- kinda weird tasting shrimp with a soggy coating. Not a good choice. What can you learn from this little story? Well, don't try breading seafood or meat that cooks quickly in the oven. Instead, stick to bone-in chicken breasts or pork chops.
2. Honey Lemon Chicken is best left to Asian restaurants. I tried making honey lemon chicken because it sounded delicious to me :) Another mistake. I really had no idea how to go about making honey lemon chicken. I decided to lightly bread (egg white and flour) some pieces of chicken, cook them in some oil on the stove, then add in a mix of honey and lemon juice. The result? The chicken was cooked fine, but it tasted like nothing. The honey really overpowered the lemon juice, and without any kind of pepper or vegetables or anything, it tasted like floured chicken. It wasn't my biggest disaster, but it was epic fail-worthy because I convinced myself I was going to make wonderful sweet, yet sour chicken like you would find at a Chinese restaurant. The lesson here is the importance of seasoning and other flavorings. If I were to make this again, I'd fry some red pepper flakes in the oil first to give it a little spice, then I would add more lemon juice, a little lemon zest, a little soy sauce, and a dash of corn starch to the sauce. This would make it a little thicker, and make it less likely to just be absorbed by the chicken. Also, I'd add in onions and green peppers for more flavor. Another lesson to learn- dishes don't always turn out perfectly your first time out. If you're making up your own recipe, chances are good it won't be perfect your first time out. Make sure you don't set your expectations too high, or you may be somewhat disappointed.
3. Wow, all I taste is salt and rosemary. This is another story about learning how to correctly season a dish. I made up my own chicken recipe, with rosemary (my favorite herb) and chicken stock (to make it taste, like Rachael Ray would say, "like it's been cooking all day"). What it turned out to be was a mess. The chicken tasted ridiculously salty (it turns out that's probably why Rachael Ray never uses chicken stock as a sauce), and the tons of rosemary I added gave a ridiculously overpowering rosemary flavor. This made for a rather unpleasant combo. Besides learning to season right, this is also a story about learning about ingredients. If you like an herb, make sure you learn how to use it correctly- some are strong- like rosemary, oregano, and some mints. Others, like dill, thyme, and basil, are a little weaker. There are plenty of Italian recipes that involve large amounts of basil, but very few require large amounts of rosemary. Chicken stock, when you buy it from the store, is incredibly salty and though it adds a lot of flavor, it is not great as the only ingredient in a sauce. Instead, stick to using stock in combination with other ingredient.

Alright, that's about all the fail I wanna admit to right now :) There are surely more stories, but I'll save those for another time. Just remember- there's a lesson to be learned from even your worst kitchen mistakes!

Kitchen Essentials- Pots and Pans

It seems like there are about a frooglepoopillion kitchen gadgets and items...and it's becoming more and more difficult to figure out what you need and what you don't. I'm gonna give you a quick list of the things I think are essentials- these are the kitchen items I would take with me to a desert island, and they are the basics I recommend to college students and young professionals on a limited budget. I realize that there's an awful lot I could potentially write about- there's a lot of things you could potentially stock your kitchen with! However, I'm going to focus just on pots and pans today.

There's only a few pots and pans I think are absolute necessities. I think a set of pots and pans is usually a good investment- the various sized pots/pans are great for cooking for one or a large group. If you're just a chef who cooks once or twice a week, or if you're looking for a good starter package, a set of pots and pans is the way to go.

That being said, if you're someone who cooks more often or if you already have a set, there's one or two items that might be nice to have. First, I think a great pan that can go from the stovetop to the oven is important. I have a 12" skillet I can use in the oven, and I frequently do. This type of pan is excellent for cooking steaks, chicken, or pork. Below is a recipe for a pan-roasted pork tenderloin that I've made a few times:

Spiced Pork Tenderloin
1 pork tenderloin
1 Tbs. brown sugar
2 tsp. cinnamon
1 tsp. oregano
1/2 tsp. nutmeg
Salt
Pepper
Olive oil

Preheat oven to 400 degrees. Combine brown sugar, cinnamon, oregano, and nutmeg. Mix well. Trim fat and all silver skin from pork tenderloin. Season well with salt and pepper, then coat tenderloin with brown sugar mixture. In oven-safe skillet, heat 1 Tbs. olive oil over medium high heat. Brown tenderloin on all sides, being careful to turn it to prevent the sugar from burning. When all sides are browned, place skillet into the oven and cook 8-10 minutes or until center of the pork is just a little pink. Slice into thin slices on a diagonal. Serve with applesauce.


The second item I think is great for people who cook more often/enjoy cooking is an enameled cast-iron pot. This type of pot is amazing for cooking sauces and soups. I have used mine for making my homemade pasta sauce. Most types of enameled cast iron are oven-proof (to around 400-450 degrees), which makes them great for slow cooked meals like coq au vin or pot roast. They are extremely versatile, though they do have some significant downsides. First, they have to be hand-washed and dried very well; sometimes this is annoying (but really, most pans should probably be hand-washed, anyway). The other downside is that they are not recommended for use with high heat settings on stoves. My pot says to only use medium-high or lower. I have used it over high heat when I've boiled soups and the soup and the pot were fine. One other time though, I used the pan over high heat to brown a pot roast. The little bits of meat at the bottom of the pan were difficult to remove. But, if you're willing to hand-wash it and follow your manufacturer's suggestions, these pots are awesome for whatever you choose to use them for.

Alright, well, that's it for now. Next time, I'm going to offer up my thoughts on knives and kitchen utensils. Just remember, sets of pots and pans are great starting places, and it only takes one or two more to turn them into a perfect set for any use you can dream of.

Spanish Cuisine!

Spanish cuisine is an awesome medley of different flavors, and it's a significant departure from the styles of cuisine we see in the U.S. Try one of these classic Spanish recipes/foods, and you'll see just how different and delicious Spanish cuisine is!

• Tapas- these are small dishes commonly served in special tapas bars in Spain. Tapas can range from simple olives and cheeses to paella, seafood, and tortilla espanola (I'll discuss those later). Tapas are awesome because they can be so simple. Next time you have a small party, consider putting out some salami or little squares of tortilla espanola with olives- it's a quick and easy way to infuse your party with Spanish flavor and stretch your dollar. It's also a refreshing change from the usual cheese and crackers with wine :)
• Tortilla espanola- I discussed this in my first entry. This is basically the Spanish equivalent of a French omlette or an Italian frittata. It is a simple egg dish that is packed with chopped potatoes, onions, and sometimes peppers. As I mentioned last time, it's a great way to go vegetarian for a night without sacrificing protein. Here's a basic recipe I use:
  
  6 eggs
  2 Tbs. water
  1/2 teaspoon paprika
  Salt
  Pepper
  1 small onion, sliced
  3-4 baby red potatoes, scrubbed and diced
  2 Tbs. olive oil
  
  Heat 1 Tbs. of oil over medium high heat. Saute potatoes for 3-5 minutes, then add onions and saute until onions and potatoes are soft. Whisk eggs, water, paprika, salt, and pepper together. Add 1 Tbs. of oil to pan, then the egg mixture. Cook, covered, over medium high heat 5-10 minutes or until top has set. Transfer tortilla to a cutting board or plate and use this to help flip it over into the pan. Cook this side another 2-3 minutes or until golden brown. Transfer to cutting board and slice into small wedges.
  
  Tortilla espanola is great by itself, but if you have leftovers, try eating it on toast for breakfast. I think it's delicious, and it's definitely one of the things I'm looking forward to eating when I travel to Spain in a few weeks!
• Paella- This is a classic Spanish dish that originated in southern Spain near Valencia. For those who don't know what it is, it is a rice-based dish that is flavored (and colored) with saffron and usually filled with seafood or chicken. Paella is a fairly complex dish to make, and there are many different types- similar to how many different types of chili or pizza you can find in the U.S. When I went to Spain in high school, my favorite paella was one I had in Valencia that had lots of chicken. I have made it before, and I can forward a recipe along, but it's too long to reprint here. The type I make has chicken, sausage, and shrimp.
  
  This dish seems very intimidating to novice cooks and saffron is ridiculously expensive, but if you want to try an easier dish with similar flavors, try combining saffron-flavored rice (you can find it with other flavored rices the grocery store) with chicken or shrimp seasoned with paprika.
• Chorizo- this is a sausage that is found in both Spanish and Mexican cuisine. It is flavored with paprika, garlic, and lots of other spices. True Spanish chorizo is not smoked; it is a little more difficult to find-try checking local markets (in Columbus, where I'm based, a vendor at North Market sells AWESOME Spanish chorizo). Spanish chorizo is a delicious addition to many Spanish dishes- try adding it to the tortilla espanola recipe above- remove the sausage from its casing, then cook it in the pan with no oil before you saute the onions and potatoes. The sausage gives off oil with tons of flavor, so use that instead of olive oil to saute the veggies.
  
  If you can't find the unsmoked Spanish chorizo, try smoked chorizo (Mexican chorizo). This sausage has similar flavors, and it's commonly found served with eggs or tortillas in Mexican restaurants. It isn't true Spanish chorizo, but it is cheaper and easier to find- you can find it at most grocery stores, either with Italian sausages at the butcher counter, or prepackaged with smoked sausages and kielbasa.
  
• Other Spanish foods- Jamon serrano and jamon Iberico are two types of Spanish ham that are often sliced thin and served as appetizers (see the wikipedia article about jamon serrano). Spain also produces many cheeses and wines- Rioja is probably the most famous Spanish wine. Seafood is also very important in Spanish cuisine- calamares (squid) is commonly found at tapas bars, shrimp and mussels are usual paella ingredients, and fish is found throughout the country's various cuisines. Gazpacho is another Spanish invention; it is a cold soup that usually has a tomato broth and lots of fresh vegetables.
  

Overall, Spanish food and cooking is delicious. It's definitely worth a try because it's so different than other styles of cuisine commonly found in the U.S. (like Mexican, Italian, or classic American). Spanish cuisine is really en vogue in the culinary world right now, too, with some chefs and critics believing that it may eventually join French cuisine at the top of the culinary pyramid. Even though some Spanish dishes are complex and use expensive, difficult to find ingredients, you shouldn't be afraid to try Spanish cooking. Start off simple with a tortilla espanola or a tapas night with your friends, and you can work your way up to make paella and gazpacho!

Don't be afraid- try a Spanish dish tonight!

Keeping the blog alive!

Hey guys-

Lots has been going on since my last post, but I'm going to try to keep this alive. Let me give a recap of some of the cool, interesting, and unique dishes I've been working on lately.


1. CHICKEN MEATBALLS- I used to hate meatball- I just thought they were so gross and they never tasted like anything much other than cardboard. But then, I came across this recipe for Italian wedding soup. Ina Garten's chicken meatballs are INCREDIBLE. They are so tasty...they have so much flavor- garlic, saltiness from the Parmesan, and I added some dried Italian seasoning, too. I took out the chicken sausage, I couldn't find that for a good price at my grocery store. But, man, they are so good. I made them for the soup originally, but I've been making them lately just to eat with pasta. Plus, ground chicken has WAY, way less fat than ground beef does- especially if you can find all-white meat ground chicken. I personally love how these meatballs are baked, too- that helps cut down on the fat too, and it gives them a nice crisp outside. It may cost an extra few cents for the ground chicken, and it's certainly easier to just pick up some frozen meatballs, but I think these are just too good to pass up.

2. SEMI-HOMEMADE PASTA SAUCE- Alright, I have to admit, Semi-Homemade Cooking is one of my least favorite shows on the Food Network- I think Sandra Lee is annoying, and every episode seems to be 10 minutes of her making a cocktail and 5 minutes of her actually making food. But, I fully support the concept- "semi-homemade" cooking is awesome. Sometimes, you just don't have the time or energy to put together a perfect homemade lasagna or pasta sauce or whatever. In my case, I've been whipping up a bunch of different types of pasta sauces. Basically, all you do is combine any pasta sauce with whatever vegetables and other add-ins you feel like. This week, I made a spicy olive sauce to go with the chicken meatballs...here's the recipe-

Olive oil
1 teaspoon crushed red pepper flakes (more to taste)
1 small can black olives, drained
1 small onion, diced
1 clove garlic, minced (or use garlic powder- I did that this week b/c I didn't have garlic)
Italian seasoning (basil, rosemary, oregano)
1/2 cup sherry, white wine, or red wine (whatever you've got sitting around works)
1-1.5 cups pasta sauce, any flavor (I used "7 Herb tomato")

Heat a large pan over high heat. Add in 1-1.5 Tbs. olive oil. Heat oil for about 30 seconds, then add crushed red pepper. Fry pepper flakes 30 seconds to 1 min., then reduce heat to medium and add onion and olives. Saute for 1-2 minutes, then add garlic and Italian seasoning. Saute until onion is translucent. Add sherry or wine and cook 30-45 seconds, until wine has reduced in half. Add pasta sauce and simmer covered for 10 minutes.

I've made a few different types of pasta sauce using this basic recipe- green pepper and onion, Parmesan and herb, sausage and olive. If you like mushrooms, you can add them- they will add some flavor too. If you choose to use meat in the sauce, try sweet Italian sausage, kielbasa, or ground beef. I would brown the meat first, then either A. drain the grease and use olive oil to saute the veggies or B. use the grease to saute the veggies. Either method works well, but I recommend draining the pan if you're using ground beef. I have my own special pasta sauce that I make from scratch...but this sauce is easy to put together after work or class, and it's as good as homemade.

3. ITALIAN STYLE HERB PASTE- Continuing with the Italian theme I've got going today, I've also got a great little trick for adding a lot of flavor to different meats (and even more solid vegetables like potatoes): make an herb paste. It's really simple- using an herb and salt, you can create a simple, flavorful spread to put on food before you cook it. Here's a recipe/explanation for mine:

1 clove garlic, minced
2-4 stalks rosemary, leaves removed and minced
Salt

Mix garlic and rosemary together on a cutting board, then add salt to mix. Using the back of a knife, squeeze mixture together. I've had the best luck using a large knife, applying pressure at the tip using the palm of my hand- BE VERY CAREFUL! Repeat until garlic has broken down into a paste. Spread paste onto any sort of meat you choose- I've used it on pork, beef roasts, and steak. It's delicious- it's got a lot of flavor- when I used it on pork chops and steak, I only spread it on one side- I put salt and pepper on the other.

4. VEGETABLES- I've really been trying to eat more vegetables this summer, and grilling them is a simple and easy way to cook them. I've done a lot of different veggies:

• Corn- wrap it with some butter and salt in foil and stick it on the grill for 15 minutes or so. It's delicious, and you can add extra spices, like chives, cumin, or even cinnamon if you like.
• Asparagus- I toss asparagus with a little olive oil and grill seasoning, then grill it over medium low heat, turning it frequently. This gives it a delicious smoky grill flavor, and I think it's my favorite grilled veggie. Another method is to wrap the asparagus in packets, like the corn, with a little olive oil and lemon juice. When you take them off the grill, try topping them with cashews- I love how the cashews add some crunch.
  
• Zucchini- Slice off the ends, then slice it longways into planks. A touch of olive oil keeps them from sticking on the grill. This should work for summer squash too.
• Onions- Grilled onions are great on burgers- cut them into rings and grill them over medium high heat. Also, if you like hot dogs or sausages, try grilling some onions, then dicing them and adding a touch of oregano- superb with kielbasa!
  
• Other options to try- peppers, sweet potatoes (cut them into planks and season with cinnamon and a touch of nutmeg), potatoes, tomatoes (haven't tried this yet, so I can't attest to the results!)

Another option for getting more veggies- try making semolins (I have no idea how to spell that lol). I got this recipe from my boyfriend, who said he ate tons of this during the summer. It's a simple recipe- saute a diced onion, a diced summer squash (the yellow ones), and a diced zucchini with a little olive oil. You'll know it's done when everything is soft and looks a little brown. It's delicious! All the veggies are sweet and tasty. The recipe my boyfriend said his family used had bacon grease in it too. Sure, I'm a good Midwesterner, and I think bacon's great, but this doesn't even need the bacon grease. Try it and you'll see!


Alright, well, that's all I've got to say for now. I'm still planning on doing an entry about spice mixes, so watch out for that. And yes, it will come before October lol. Also, I'm gonna put something together about kitchen essentials- from a college student's standpoint. I'm gonna tell you what things you need, and what you can do without. Check back soon!