From the monthly archives: November 2009
I behaved properly and didn’t deface the two quiches I contributed to my daughter’s school do for a taste check. I made spinach and tomato quiche, and bacon and mushroom quiche for that occasion. Of course, the bacon one was more popular. With quite a bit of bacon left, I decided I’ll make quiches for [...]
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So, my daughter’s teachers are not particularly impressed with my punctuality or my dedication in supervising my daughter’s homework. And I guess putting her in a pink dress with a cheap pink headgear makes for the least impressive costume (other parents made costumes w accessories). And so what if I only started packing biscuits for [...]
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I wanted to cook something easy for lunch as I didn’t want to spend my Sunday morning in the kitchen. Fried rice seems the easiest, especially since I had leftover rice. I usually cook fried rice for late dinners when we have to work late, and are too tired to stop somewhere for food. Fried [...]
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One of the easiest Sunday lunch to make is roast chicken. There isn’t much to do except to rub the chicken with some butter or olive oil, salt and black pepper. Stuff a lemon into the cavity of the chicken, and put in the oven at 200C for about an hour, and that’s it. If [...]
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QUICK TOFU DISH This is an easy, fool-proof recipe. It’s also great for days when you want something light and easy, or when you need a plain side dish to complete a more elaborate spread. The only thing to get right is in the sauteeing of the shallots. Slice the shallots thinly, and heat the [...]
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Veggie Chick has been raving about Mark Bittman for ages; going on and on about how good his cookbook is. She interviewed him on his adventures on the travel and food show Spain- On The Road Again, but was a fan way before that. Bittman’s book How To Cook Everything Vegetarian is one of Veggie [...]
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Maybe it’s a sign of the times, and maybe it’s inevitable. But still, the idea of an institution like Gourmet magazine closing down after 69 years is distressing. There was just something so solid and authoritative about Gourmet, and worldly and sophisticated. I love the writing and the wide scope of culinary practices, trends, traditions [...]
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