being martha stewart: cooking edition
Can I let you in on a little secret? Coming in closer…a little closer…just a little more….I LOVE TO EAT! What do you mean you already knew that!? Oh you can tell by my muffin top? WhyIOughtta (*&$(@&!!!
Okay, fine, muffin top noted, you ass. I DO love to eat and the easiest way to fulfill my love of gorging is to, well, COOK!
Before I even finished paying the security deposit for my first solo apartment, I went out and bought two Le Creuset pieces, excited by the prospect of having MY OWN KITCHEN. Over the years, my kitchen gadgets have gotten increasingly more abundant: graters, peelers, blenders, processors, baking sheets, baking pans and a whole army of stuff that would make the William Sonoma’s stock rise very very high. And if I do say so myself, my abilities have gently improved too! Which is a pretty darn good accomplishment considering……well (mom, please stop reading)…considering, my mom’s not a very good cook (I’m SORRY mom!) Growing up, my mom’s cooking repertoire was very minimal. Don’t get me wrong, she had some occasional gems, which we will totally cover in this section, but she had a very sensitive palette which caused her to season food, um, blandly (SORRY MOM!!!!) Truth of the matter was, I’m pretty sure she didn’t much like cooking anyhow, because once I left for college, she pretty much stop cooking altogether. I think it was just one of those obligatory I-gave-birth-to-her-I-have-feed-her sort of thing.
So unlike most home cooks who have some sort of female relative who gave them awesome family recipes, I had the food network and Martha Stewart (who, I will totally obsess over in another crazy blog…but only once you’ve known me a little, so I don’t scare you….that much.) Ina Garten, Martha Stewart, Giada DeLaurentis even Rachel Ray are all right in my comfort zone of cooking. Ina & Martha are my preferred choices because they both subscribe to a “simple but GOOD things” concept. Most of their foods have very simply ingredients, but they are ingredients that are true to their source and FRESH. I’m happy to make homemade strawberry jam for a shortbread recipe if I think it’s going to yield a greater result. Same goes for chocolate buttercream because store-bought frosting is never going to rival the taste that melted Valrhona can add to a frosting.
There are also cooks, ahem, CHEFS, in the world I greatly admire, like Thomas Keller and David Chang. Chefs whose cookbooks I’ve purchased but started hyperventilating halfway through reading the recipe for just the STOCK. Those guys are chefs, and I’m simply a cook. So I glare at their cookbooks and drool like an idiot, than I take out my hard-earned cash and hit Marche Moderne for a little fix of the phenomenal that I just can’t reproduce in my kitchen.
Crap, I’m off topic. This is about cooking right? Okay, well, how about some pictures to get your interest back?
I love baking because well, I love the outcome of baking. But there’s never a recipe for like ONE person, so I end up feeding my neighbors. Thankfully, they’re awesome, so I’m happy to fatten them up. Surely, you don’t think this lard ship is going down alone? (ps. these were Ina Garten’s Beatty’s chocolate cake recipe, use Valrhona for the chocolate in the frosting & don’t fear the butter- you’ll thank me.)
These were carrot cupcakes with cream cheese frosting from The Pioneer Woman’s Sigrid’s Carrot Cake recipe. I gave 12 to the neighbors and than ate the rest myself…for breakfast, lunch & dinner.
(please stop judging my poor photoshopping skills…I swore the color was right when I adjusted it….)
Please do not, under any allergic circumstances, skip the walnuts. They bring the whole cupcake together and make your palette SING.
What’s that, you ask? That’s my inner Asian in a bowl. It’s oxtail daikon noodle soup. And it’s easy as heck to make. I’m going to share the recipe even though I’m pretty sure the only person who reads my blog is Michelle and um, she doesn’t cook.
4 pieces of oxtail (find it at your local asian supermarket)
1 medium daikon root, peel & sliced about 1/4″- 1/2″ thick
2 carrots, peeled & sliced about 1/4″- 1/2″ thick
Salt & Pepper
quarter size grab of ramen noodles (I use a wheat noodle because I like the texture, but you can essentially use any sort of ramen or even linguine here.)
Here’s how you make it:
Season your oxtail generously with salt & pepper.
In a large pot (I prefer my le creuset
sear the oxtail on medium high heat. Turn the pieces on all sides so it browns all the way around.
Once all the pieces are browned, add your chunks of carrots & daikon into the pot.
Add water to cover all the ingrediants, scaping the bottom of the pot to loosen any of the fat that’s stuck down there.
Bring the water up to a gentle simmer & pop the lid on.
Watch an episode of CSI (or anything tv show that’s about an hour long.) If your pot decides to simmer over within that hour, turn the heat down a bit.
When you return after an hour, you will find some gross looking brown foam-like pieces floating in your soup. Don’t fear it, just skim it out- it’s just fatty goodness that exerted from the marrow of the oxtail.
Season with salt & pepper to taste.
Add the dry noodles to your soup. Following the instuctions on the package, let it cook till tender.
Scoop to bowl, serve & SLURP!






























