I seriously cannot wait to host my own Thanksgiving dinner someday. There will be butter-laden mashed potatoes, green beans with mushroom bechamel, spicy sausage stuffing, red sangria, and most importantly, this spectacular guest of honor:

Thank you, Pinterest, for giving me so many reasons to look forward to the future (namely the poultry extravaganza as modeled above).

I can assure you that if you are indeed an invitee to said epic eating fest, you will see some variation of that babe in the middle of the table on a large and fancy serving platter (or maybe a beach towel?). I can’t even wait.

On another, only marginally related note, we made egg toast baskets in cooking class yesterday. This was another idea culled from the big, bad world of Pinterest. As far as hits and misses go, I have experienced both via inspired crafts and recipes. This particular venture, however, made for a perfect cooking workshop.

I had all the ingredients on hand already, and the execution of the entire process was straightforward and not at all time intensive. Further bonus points because the messy wake usually left by these culinary storms was considerably more manageable than those of other lessons.

It was great. Never mind the fact that the kids were totally freaked out by the runny yolk. Something about “ew,” “gross,” and “too weird” (this from the people who smothered my Chinese fried rice in mayonnaise).” Pshaw. I may have to bring in the turkey bikini sooner than expected. We will see who’s crying weird next week…


Cinco de Feast-o.

May 7, 2012

In memoriam of our delectable Cinco de Mayo spread that included tacos al pastor and tinga de pollo with such delicious accompaniments as mango salsa and homemade sangria. For dessert, we inhaled fried cinnamon ‘chippies’ and ice cream, which C Schell declared “the best nachos ever in the world.”

Ay ay ayyyyy and amen.

I realize this may be a completely irreverent meshing of food cultures. Kind of like the mayo and fried rice debacle, except this was actually delicious and did not make me want to gauge my eyes out with chopsticks. Besides, you can’t get pita bread here and the pan arabe is often quite tough. This combination worked for me (though really, I was the one under this snack’s work whip as it was significantly time-intensive).

I don’t have a food processor, so a regular blender made creating something as thick as this green lentil hummus a tad frustrating. But the recipe otherwise yielded a remarkable alternative to the traditional chickpea hummus and one with great bold flavors. I felt so healthy. Until I fried up some buttery, pillows of yeasty goodness to accompany the green spread. But by then, I was so far into my tasty devouring, OM NOM NOM was all that mattered.

At least give the naan recipe a whirl. The stuff could end wars. It is garlicky, buttery, and just the perfect balance of crispy and doughy soft. Yum.

Recipe originally from allrecipes.com but via my brother, a cooking guru

1 package of dry yeast (or 50 g of fresh yeast)
1 cup of warm water
a little less than 1/4 cup of sugar
3 Tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups of flour (more or less as needed)
2 teaspoons of minced garlic
1/4 cup of butter, melted

In large, non-metal bowl, dissolve the yeast in warm water. Let stand about ten minutes until frothy. Stir in sugar, milk, egg, salt and enough flour to make a soft dough.

Knead for six to eight minutes on a lightly floured surface until smooth. Place dough in well-oiled bowl, cover with damp cloth, and let rise for one hour until it doubles in size.

Punch dough down and knead in garlic. Pinch off handfuls and roll into balls. Place on a tray, cover with a towel, and let rise until double (about 30 minute).

Stretch into small, thin circles. Oil (or butter) grill or pan. Cook two to three minutes until puffy and lightly browned. Brush uncooked side with butter, turn over, and cook two to four minutes minutes.

1. Engage in fisticuffs with a ‘new’ contraption (ie: the venerable can opener).

2. Peel a carrot and steal a nibble.

3. Chop the carrot along with some ham and green onion.

4. Prep the peas (aka: give up on the can opener and hack away with a cleaver).

5. Make way for the fried egg that is to be sliced thinly.

6. Quality control the leftover ham.

7. Sautee the carrots until soft whilst championing dangerous kitchen play.

8. Add the rice (which I conveniently forgot at home and had to drive back to retrieve).

9. Take a modeling break before adding the soy sauce.

10. Break out the double chin to ensure the finished product is acceptable.

11. Dish it up with some hip sass.

12. Insult legions of Chinese people everywhere by GLOPPING MAYONNAISE ON TOP.

13. Have a jolly belly chortle about it.

14. Die a little inside but keep smiling.

15. Conclude with your best ninja pose.