chicken in riesling

February 20, 2012
the main event
Leave a comment

I have been working on a big menu project for school at the FCI and it’s due next week. My theme? Eating in Your Underwear, of course.

A few days ago I had a day off from work and spent most of it cooped up in my apartment, cooking, researching and writing in hopes of wrapping up this assignment. I made a dish that my dad will prepare on the occasional Sunday; it is comforting and feels like, well, home. Chicken in Riesling is simple, unassuming and the type of dish I crave.

Perfect with a pair of undies and jelly jar filled with wine.

You’ll find the recipe here.

brown butter fried eggs

February 17, 2012
the main event
1 Comment

My friend and classmate, Amanda, was recently helping me come up with brunch ideas. She introduced me to brown butter fried eggs.

This is my rendition:

In a pan, melt butter over medium-high heat and cook until it starts to brown. Maintaining the same heat, add finely chopped shallots to the butter and cook until they turn golden brown. Crack eggs into the pan and cook until the whites have set and the yolks are still runny. (I find it best to fry the eggs for a minute or two so that the edges become crispy, then place a cover over the pan, which traps air and steams the whites.) Sprinkle S & P and parsley over the top and eat, guiltily, in your underwear.

Amanda, I love you. But I also hate you.

curried cauliflower

February 16, 2012
somethin' on the side, the underwear diet
Leave a comment

I’m sure there are plenty of fancy techniques to enhance this dish, but for me, the slop-together approach does wonders to elevate this alabaster veggie into a colorful side full of flavor.

Toss cauliflower florets with a generous amount of curry power, S & P and a bit of canola oil. Roast in a 400-degree oven until tender, about 35 minutes. Sprinkle with fresh torn cilantro and eat. Now.

bar nuts

February 15, 2012
appeteaser, the underwear diet
Leave a comment

Nuts are good for us, but sometimes they’re a bit boring (not yours, of course. Yours are great). Get creative with your nuts with the bar nuts recipe from Union Square Cafe. It’s the perfect combination of salty, sweet, savory and spicy and will keep you coming back for more. (Did I kill that pun yet?)

The recipe can be found here (note the typo: 1/4 pound each OR 1 1/4 pounds unsalted, assorted nuts).