Right before Thanksgiving, my class was fortunate enough to host the Canal House cooks for the afternoon. Christopher Hirsheimer and Melissa Hamilton form the duo that produces the Canal House Cooking books. These two women create the recipes, cook for, photograph, and publish their own “magazine” three times a year. While their cooking has European undertones, an American heritage influences most of their recipes.
I don’t care much for bacon… Never have, and probably never will. I didn’t grow up with it, and though I enjoy the occasional strips that come with my scrambled eggs at hotel breakfasts, I have never bought a single pack. It’s not like I have anything against it, but it simply never crosses my mind. What I do love, however, is “pancetta”. Think diced Italian bacon, a.k.a the perfect addition to any pasta sauce. The most famous of them all being “Carbonara”. Continue reading “Passion Project: Spaghetti Carbonara with Pancetta”
It’s official. I have a new vegetable crush, and a really big one for that matters. One as big as the vegetable in question: rutabagas! You know, these massive, round turnip look-alikes? Though my obsession only started last week end, I already bought rutabagas twice over that single week. I’m not kidding, this (see photo) is a serious matter. Continue reading “Rutabaga Latkes”
When it comes to foreign gastronomy, I’m a big fan of Asian cuisine. Though Chinese isn’t my favorite, I never turn down Japanese, Thai or Vietnamese food. A couple of years ago, I took a trip to Cambodia and Vietnam with my family, and I arguably ate the best food ever for two whole weeks. I was basically in food heaven, as I love anything that has rice and/or noodles in it, which is the most common base to all of their dishes. Though I usually eat out when I crave Asian food, I sometimes make it at home if I have time. My go-to dish is Shrimp Fried Rice, or at least my own version of it (I don’t like cooked carrots…). It’s quick, easy, and a great way to use left-over rice. Bon appétit!
Prep Time: 20 min
- 1/4-1/2 cup dried rice
- 1/2 cup shrimp (I use frozen)
- 1 egg (beaten)
- a handful of edamame (cooked and shelled)
- 1/4 yellow onion (chopped)
- 1/2 tsp olive oil
- soy sauce
- salt, pepper to taste
- In a small pot, put salted water to a boil. Cook the rice for the time indicated on the packaging (mine takes about 15 minutes).
- Meanwhile, cook the shrimp and onions until tender, in a pan with olive oil and salt, on high heat. This should take about 3-5 minutes.
- When the rice is cooked, drain it and put it back in the pot. Add the beaten egg and stir in the rice until the egg is cooked (the less you stir, the chunkier the egg will be). Add a good splash of soy sauce and stir again.
- Next, add the cooked shrimp and onion, and the edamame beans. Cook for another 2 minutes, allowing all the flavors to blend together.
- To serve, scoop the fried rice in a bowl, adjust the seasoning, drizzle with sriracha and enjoy!
TIP: For a more traditional version, you can also use peas and carrots instead of edamame beans.