Saturday, May 3, 2008

some college cooking

this is a brief interlude in my recent conquests of desserts, baking, and swede culture.

I started this blog last summer to showcase simple, tasty recipes I consider a step-up from the stereotypical college fare. I generally cook myself 2 meals a day, 6 days a week. It's just what happens on a budget. Mind you, I do often splurge at the grocery store. It’s also partially because I need at least one creative outlet per day. Sometimes its thinking and writing, often painting. Mostly: cooking.



A few days ago I awoke without the trace of appetite. Regardless, I sat and thought of food until 3, then had a chocolate cake to hold me over until dinner. Enter: appetite. And: rice. Recently I've been preparing rice by sautéing it in the saucepan with sesame oil, ginger, and garlic until crisp before steaming. The rice absorbs these flavors beautifully. I've also convinced myself that the grain holds form better...maybe true?
The more exciting part of the meal: carrots. Chopped then sautéed with potatoes and garlic and smothered with a nice sauce of tomato paste, sesame, chili pepper, soy. A happy compromise of sweet and spicy.


potato salad. no mayo. thanks. tomatoes would have been nice, though

Boiled potatoes are popular in Sweden. And not seasoned. usch. So, with a hefty portion of leftover potatoes and boiled eggs I made a simple, light potato salad. Too easy, in fact: too good.
::boiled potatoes
::boiled eggs
::garlic
::fresh basil
::olive oil
::fresh lemon juice
::sweet, white "balsamic"
::salt
::pepper

Okej, key to good cooking: fresh ingredients.

The grocery store only sells herbs in soil...so I won't be buying any more basil for the next month. Thanks, ICA.

1 comment:

Emiline said...

Yay! Fresh basil from your home.

All of the food looks really good. I love your pictures.