Not only have I been into baking cakes this summer, I've just been enjoying cooking in general. I get really excited, and sometimes carried away (our fridge is bursting with fresh produce and other items), in my culinary adventures. My favorite part is making things up or using recipes as mere suggestions. Recently I made some mushroom-filled wontons that turned out especially well.
Note: everything that went into the wonton wrappers was chopped finely. Sautee 1 or 2 shallots in sesame oil, then add 2-3 carrots. Cook until softish. Add 1 package of mushrooms, a one-inch piece of fresh ginger, and about 1/3 of a bunch of cilantro. Add soy sauce, garlic powder, and cumin to taste. Cook without lid, so that the moisture leaves, until the mushrooms are soft. Put1 or 1.5 teaspoons of filling each wrapper, fold in half and seal with water. Fold in corners.
Heat vegetable oil in skillet until a test wonton wrapper browns fairly quickly (med-high heat).
Fry wontons, drain on paper bag. We ate ours with boiled brown rice and edamame. The dipping sauce had sesame oil, rice vinegar, fresh garlic, soy sauce, red pepper flakes, and probably something else in it. Maybe lime juice? Sorry, I didn't write that part down.
I just recently learned how to make pad-thai and mango sticky rice. I also made a sourdough starter, for the first time, and have made a few loaves. While absolutely delicious, the loaves weren't sour at all. I'll have to work on that. Hope everyone is well! Jenn
yellow squash, bell pepper, cherry tomatoes, onion, beets, any others, paired with goat cheese, spinach, and a light vinegar/olive oil dressing.
Fry wontons, drain on paper bag. We ate ours with boiled brown rice and edamame. The dipping sauce had sesame oil, rice vinegar, fresh garlic, soy sauce, red pepper flakes, and probably something else in it. Maybe lime juice? Sorry, I didn't write that part down.
Kirk had the idea of a Mediterranean feast for Easter. It seemed like a fitting and delicious idea. I took these photos before everything was done cooking...when we brought it all out to the table, I wasn't thinking of photos anymore, just of eating all the delicious pitas, falafel, tzadziki sauce, veggies, and fruit.
I have become a chocolate chip cookie snob. I don't know that I can even call myself a connoisseur, just a snob. I love them. They are probably one of my favorite desserts, which is saying a lot for a girl who loves dessert and prioritizes it above most other meals. Dinner probably takes priority, but that's the only one. And it should be followed by dessert. Or two desserts.
Why do I like them? Not because they're small. I actually didn't make them tiny like the recipe says to because the idea sounds ridiculous. I just made them smallish. I like them because they have a perfect butter, chocolate, nut balance. They aren't crispy but also not too gooey. I like that the chocolate is all chopped up. I'm very particular about my chocolate. I use Trader Joe's chocolate, but knowing not all have access to such things, most dark chocolate bars (for serious chocolate lovers) should work.
Jeni's Splendid Ice Cream is one of my favorite places in Columbus. I hadn't been there in months, and Kirk took me last weekend. It's a local business who purchases most of their ingredients locally. They have some amazing flavors that aren't too sweet. (I got salted caramel with smoked almonds, aka gravel road, and black currant yogurt). They also have these amazing looking ice cream sandwiches...and everything from their logo to the layout of their shop is really nicely designed.
