2016 | Rebekah and Wendy’s Cooking Adventures

Summer rolls

Tue, 11 Sep 2018 19:39:21 -0400

We modified the summer rolls recipe from NYT Cooking (but without the shrimp): https://cooking.nytimes.com/recipes/11573-vietnamese-summer-rolls

We also made chocolate pot de creme YUM.

Math night (fractals) at the cooking club!

Thu, 06 Sep 2018 19:52:28 -0400

French onion soup and roasted vegetables (November 2016)

This is a fractal cauliflower. Rebekah studied fractals in my college math class. She always remembered fractals being beautiful, but this was much tastier.

Rebekah bought special bowls to make French onion soup, and it was completely worth it. Yum.

Epicurious French Onion Soup

http://www.epicurious.com/recipes/food/views/our-favorite-french-onion-soup-51248680

YIELD: Serves 4 as a main (or 6 as an appetizer)

ACTIVE TIME: 30 minutes

TOTAL TIME: 1 3/4 hours

Ingredients

5 tablespoons unsalted butter, divided
3 pounds Vidalia onions (about 4 medium), halved lengthwise, peeled, and thinly sliced
1 tablespoon vegetable oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon granulated sugar
1 1/2 cups dry white wine
6 cups homemade beef broth or store-bought low-sodium beef broth
10 sprigs thyme
2 bay leaves
1 baguette
1 garlic clove, cut in half lengthwise
2 teaspoons sherry, preferably Fino or Manzanilla
4 ounces Gruyère cheese, grated (about 1 cup)

Special equipment:

kitchen twine, six 8-ounce or four 16-ounce oven-safe ramekins or bowls (optional)

Preparation

In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat. Add the oil and onions; cook onions are until softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more.

Add wine and raise heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes.

Pad Thai and spring rolls (September 2016)

Wed, 05 Sep 2018 20:40:27 -0400

We made pad Thai!

Recipe from NYT Cooking:

https://cooking.nytimes.com/recipes/1013121-pad-thai

Roasted chicken thighs and hands-free risotto (August 31, 2016)

Wed, 05 Sep 2018 20:36:53 -0400

I didn’t believe that it was possible to make risotto without constant stirring. Thank you, America’s Test Kitchen!

https://www.americastestkitchen.com/recipes/5947-almost-hands-free-risotto-with-parmesan-and-herbs

Okay, it does take some stirring. It’s mostly-no-stir risotto.

Taking in the Baltimore skyline from Wendy’s rooftop deck.

Kimbap and chocolate pot de creme (July 2016)

Wed, 05 Sep 2018 20:33:12 -0400

You may think that kimbap and chocolate pots de crème don’t go together. But it’s not true! They’re a delicious combination.

Here’s the kimbap (gimbap) recipe:

https://www.maangchi.com/recipe/gimbap

The chocolate pots de crème recipe is from Epicurious:https://www.epicurious.com/recipes/food/views/chocolate-pots-de-creme-104100

https://www.epicurious.com/recipes/food/views/chocolate-pots-de-creme-104100

A Spanish cooking night (June 2016)

Wed, 05 Sep 2018 20:22:30 -0400

Chicken and chorizo paella, with serrano and fresh cantaloupe as an appetizer.

Recipe from Epicurious:

https://www.epicurious.com/recipes/food/views/quick-chicken-and-chorizo-paella-105696

Olive-lemon chicken and wild rice with kale in coconut milk (March 2016)

Wed, 05 Sep 2018 20:18:07 -0400

Meyer lemons, olives, and herbs are a delicious combination!

Recipe from simplyrecipes.com:

http://www.simplyrecipes.com/recipes/moroccan_chicken_with_lemon_and_olives/?utm_campaign=shareaholic&utm_medium=email_this&utm_source=email

The wild rice and kale is Wendy’s recipe:

Wendy’s wild rice and kale

~4 cups of kale, ribs removed and torn into small pieces

~1/2 cup of coconut milk

~2 cups of wild rice, cooked the night before in a rice cooker

~salt, pepper, sugar to taste

Directions:

-add ~1 tbspn olive oil to saute plan, on medium high heat

-add kale, stirfry until slightly wilted, about 5 minutes

-add wild rice, mix together, turn down heat to low medium

-slowly add in coconut milk a few tablespoons at a time, allow it to be absorbed by the kale/rice, until used up

-add about 1/2 tsp pepper, about 1 tsp of salt, about 1 tsp of sugar (and a dash of ground ginger if you have!)

Chinese New Year celebration and dumpling-making (February 2016)

Wed, 05 Sep 2018 20:13:47 -0400

For the Chinese New Year, Wendy taught Rebekah how to make homemade dumplings!

With special guest Zac.

Butternut squash soup - January 2016

Wed, 05 Sep 2018 19:35:35 -0400

We celebrated the beginning of the year with a warm, spicy, winter soup. And scotch with chocolate truffles. We also made roasted brussel sprouts with leftover ham (even Rebekah's dad might like brussel sprouts when they’re roasted with ham).