Category Archives: Food Porn

Steak ‘n Eggs

As far as making things for other people goes, I’ve always been much more of a baker than a cook… this is also perhaps because I dated a chef for the last 3 years and let him handle that realm.

Since that ended, though, I’ve been meaning to try my hand at cooking things that would typical of something you would make for other people, even if they aren’t things I eat on a regular basis, say, steak. Never tried cooking a big piece of cow by myself before, and I’ve always had this sense that properly cooking a steak was some sort of life skill.

So, when this Groupon for Paulina Meat Market appeared in my inbox, I figure the opportunity had presented itself. I went with a friend last weekend, and picked up a decent-sized New York strip and a flat iron.

I broiled the strip, and that was pretty fun because I’ve never used the broiler function in an oven before. The first time I took it out, it was underdone, so I put it back in – probably for just a bit too long, since it ended up a little too medium for my liking. But, as it was my first time broiling anything, I was pleased with the result anyway.

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YEAH giant-ass food porn.

And yeah I instagrammed that shit all over my social media, I was so proud of myself. That sautee to the side was fantastic too – just garlic sauteed kale with mushrooms and onions, finished with balsamic vinegar. I’ll be making that again soon.

The flat top wasn’t as thick, so I cooked it on my grill pan. That came out perfectly, since I was able to employ the pokey method of testing for doneness… it’s supposed to feel like the area between your thumb and your forefinger or something? Cilantro lime brown rice with yellow pepper and black beans was my side for that, and I had some fancy leftovers for lunch all week. 🙂

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So, hurrah, steak. I can now make steak for people. What’s weird is that I sometimes get the inclination to learn how to make things that I’m allergic to, like eggs. I don’t know why. That seems ludicrous. I hope to have kids without allergies – that’s the dream, so maybe I’m thinking I would cook eggs for them? But I’ve heard they’re really easy to make, so that’s something I’ll leave for my future husband to make.

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Apple Pie 2012

Same pie crust as last year, which is stolen from Kathy Patalsky of the Lunch Box Bunch blog. I always mix by hand with a pastry cutter.

Chef made the filling and drizzly topping, which he stole from epicurious (apple ginger pie with cider-bourbon sauce).

The drizzle is delicious (there’s a shot of bourbon in it, and it is not cooked off) and so is the filling (bourbon in there too). But like last year, the apples weren’t mushy enough after baking for our tastes. The epicurious recipe doesn’t call for cooking the apples down beforehand, but I think we’ve resolved to do that no matter what the recipe says for the next time we attempt this.

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Pornbread and Jam

Purely a food porn post. Here’s some of my pornbread (pumpkin cornbread, recipe here) and Chef’s cranberry and fig jam (recipe here). We did good.

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OMG POST – Pornbread

Ahh so here’s the deal with the 5-month absence. I really needed to get a job this summer, so I said to myself, “Self, let’s put off the blog until you get a job.” Now it’s October and I’m about halfway through the first semester at UIC’s School of Public Health, still jobless. Plus this blog’s twitter account got hacked and I can’t seem to change the password…

But I don’t want to put off blogging anymore – I have super stuff to share! Like this  here.

 

Pornbread

Yum.

 

By “Pornbread” I mean pumpkin cornbread. While it doesn’t have that much pumpkin taste, the canned stuff gives it a perfect consistency. This is the recipe from Vegan Mofo, with my changes in parentheses.

Maple-Glazed Pumpkin Cornbread
makes 1 8Ă—8 pan

2 cups spelt flour (I used 1 cup all-purpose white and 1 cup corn flour)
1 cup cornmeal
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1 1/2 cups non-dairy milk (Vanilla Silk!)
4 teaspoons apple cider vinegar
1 cup pumpkin puree (My canned pumpkin was unflavored so I added some nutmeg, cinnamon and ginger)
1/3 cup safflower or canola oil
1/4 cup maple syrup, plus extra to brush the top of the bread (The extra I combined with some vanilla extract)

Preheat oven to 375, and oil and flour an 8Ă—8 baking pan.

Combine the flour, corn meal, baking powder and soda, and salt in a large bowl.  Add the apple cider vinegar to the milk and set aside to curdle for a couple minutes (if you’re using something like rice milk, it won’t curdle but will still work!), then whisk together with the pumpkin, oil and maple.  Add the wet ingredients to the dry and mix with a spatula until just combined.  Pour the batter into the prepared baking pan, and bake for 15-20 minutes. Remove from oven and brush top with maple-vanilla mixture. Return to oven for another 15-20 minutes under the bread pulls away from the pan edges and an inserted toothpick comes out clean.

Then let cool and serve!

*Day after factor* The top of the bread won’t be as crunchy-sweet but the consistency is still great.

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