Man Rack
A real man does not need a shoe rack...he needs a pan/pot rack. What a
great find in my messy garage!
Hi, my name is Reggie.
I have a fitness and nutrition blog: www.sweatyguineapig.com.
I also have a website that features easy exercise movements: www.everydaysweat.com
And I have recently launched iFS - Integrated Food Solutions: www.eatifs.com
Breakfast: Savory and Sweet
My prayer has not been answered...it snowed. I quickly made some
coffee this morning and had few cups before start shoveling the snow
off my driveway. While pushing the snow to the side, I was also
brainstorming for my breakfast. I wanted everything...savory and
sweet. I decided to make buckwheat groats and reheat the other half of
frittata I made yesterday - savory was taken care of. I was swinging
back and forth between a cup of hot chocolate or espresso zabaione -
the sweet.
I was first introduced to espresso zabaione from watching one of the
episodes of Top Chef. The recipe is given by Fabio, one of my favorite
cheftants. I used all the ingredients (used coffee instead of coffee
beans), but I cut the quantity to make only 1 portion. The drink was
brilliant - not so sweet, but has a nice blend of coffee, vanilla, and
milk flavor; it felt more like a homemade latte than a zabaione, which
is actually a custard. I don't feel guilty about drinking homemade
latte; it's healthy and made with less money than I'd spend in any
of the coffee shops in New York.
Do you have any fantastic homemade coffee drinks?
Comments [0]
Sunday 3 Course Meal
I got a lot of inspiration lately from watching Top Chef - New York
and Gordon Ramsay's cooking demo. I decided to cook a 3 course meal
tonight and test out some recipes.
Starter: Roasted Beets with Goat Cheese and Julienne Fennel, tossed in
Basic Vinaigrette.
I have been craving beets with goat cheese for a while.
Entree: Pretzel Bread Dumplings with Braised Cabbage and Roasted Pork
Loin, drizzled with Cranberry Reduction.
This dish is inspired by Stephan (as much as I didn't like him, he knew how to cook)
from Top Chef. This course is absolutely phenomenon and simple.
It is also a great winter-to-spring transition dish ( and we might be getting
few inches of snow tomorrow...ugh)
Dessert: Vanilla Cheesecake with Blueberry Compote.
This dish is inspired by Gordon Ramsay's Vanilla Cheesecake with Berry
Compote. Cheesecake for one person...can't beat that! I used
breadcrumbs, which wasn't spectacular, instead of biscuit or graham
crackers because I didn't want to buy a whole box of crackers and not
be able to finish. I am making this dish with homemade graham crackers
next time.
What did you have this evening?
Comments [3]
Fresh Start for the Month
I am done with February Challenge, and I am glad to be cooking
liberally in the kitchen once again.
I started with a nice brunch. The menu was:
- Frittata with diced fennel and grape tomatoes, topped with provolone
and Parmesan cheese.
- Buttermilk French Toast.
Comments [1]
iFS Wants to Send You Some Treats
I have recently launched iFS, Integrated Food Solutions. I am bringing
gourmet meals and homemade treats to you. I make my food with passion
and I don't take short cut. I am on a mission to give you the best
tasting food without using any additives and preservatives.
I have put out my first product, homemade granola, which is pressed
and cut with my own hands. My granola is made with 100 percent natural
ingredients that give you layers of great flavors. Not only does it
boost your energy, but it also is one of the healthiest snacks to
munch on. I sell my beloved granola in a 1-lb brown bag and
will ship to you via USPS First Class.
Please visit iFS at www.eatifs.com. I appreciate your support, and I
will keep on making delicious food for you.
Photos via Sei-Wook
Comments [0]
Sticky Stuff
Sugar, corn syrup, gelatin, cold water, vanilla extract, and
salt...that easy, in order to make marshmallow, but you do need a
stand mixer though. Making marshmallow takes a little patience. Sugar
and corn syrup need to be cooked to 240 degrees, and it takes about 15
minutes to whip all the ingredients until sticky and stiff.
Making marshmallow is a great way to learn about sugar and corn syrup
(not HFCS). Sugar does a lot of magic...it can make caramel, hard
candy, simple syrup (for cocktails...YUM), etc. And of course, hot
chocolate is never complete without a big chunk of fluffy marshmallow
melting over it!
Comments [3]
Got Worms
I cook with passion, and I honor every natural ingredient. I also like
to know where my ingredients come from and I support eating locally.
Finally, I'd like to help to save the planet by reducing waste.
I started a worm bin to reduce amount of garbage (food scraps
obviously) I produce. Red wigglers (500 of them) can
consume up to 1 lb. of food scraps in 24 hours and provide
rich and nutritious soil for plants. I hope to grow organic produce
and learn about farming, on a smaller scale.
Does anybody have any experience with raising and maintaining a worm bin?
Comments [5]
A More Sophisticated Hot Chocolate
Recipe inspired by Coconut Hot Chocolate from NY Times:
http://www.nytimes.com/2009/02/11/dining/111arex.html?ref=dining
I used:
For coconut hot chocolate:
- 1 tablespoon unsweetened cocoa powder
- 1/4 cup boiling water
- 1/2 cup coconut milk
- 1/2 cup whole milk
- 2 tablespoons brown sugar
- 1 tiny pinch of salt
- 0.5 oz. bittersweet chocolate
- 1 teaspoon of vanilla
For meringue topping:
- 1 egg white
- 3 tablespoons icing sugar
Kiss "Swiss Miss" goodbye!
Comments [0]
A Daring Dip: Chicken Liver Mousse
Are you an adventurous eater? Try chicken liver mousse, and you may be
blown away by its richness and smooth texture. On the other hand, you
may be traumatized for the rest of your life (I've warned you).
Ingredients:
2 tablespoon butter
1~2 roughly chopped onions
1 roughly chopped tart apple (granny smith preferably)
3/4 ~ 1 lb. of chicken liver, from organic chickens preferably
1/4 cup brandy or cognac
3/4 cup heavy cream
salt, season with 1 pinch every time you introduce new ingredients (a
great cooking habit to have)
pepper
few sprigs of thyme
Instructions:
1. Slowly cook the onions and apple, with salt, pepper, and thyme,
until softened and browned.
2. Add livers and cook until the juice becomes light and pink, not
bloody, which takes about 3 to 5 minutes (don't walk away!)
3. Add brandy to the livers and cook down the alcohol until the
ingredients have become a little mushy, and then turn off the heat and
let them chill.
4. In mixing bowl, whisk the heavy cream until medium peak.
5. Puree the livers and vegetables in a food processor until smooth, like paste
6. Slowly fold 1/3 of the whipped cream (from step 4) into the liver
puree and combine well. After the first batch of whipped cream is
completely combined with the liver puree, put the rest of the whipped
cream in and mix well.
7. Serve warm with crackers, toasted bread, or pita chips. For best
result, chill liver mousse for 4 to 6 hours for smoother and lighter
consistency.
Are you brave enough?
Comments [2]
Anything Is Possible...Sort of
I made chocolate souffle yesterday in the office. I found the
experience to be fascinating because souffle requires evenly
distributed heat, and our little toaster oven actually pulled it off!
I used the recipe given by Mark Bittman. The steps are straight
forward, and it's the perfect way to end a meal...or you can just eat
it as a snack.
For more details on cooking instructions, please visit www.sweatyguineapig.com
Comments [1]
Comments [2]