Wednesday, March 30, 2011
(Time: 3 minutes to make)
You may have even seen this dish in a Japanese restaurant with ice cubes surrounding the tofu to keep it really cold.
(Time: 5 minutes to make)
Monday, March 28, 2011
Excited at the thought that said coffee shop baristas will draw "man on the moon" in your cup, to our dismay, they claimed they simply did not have the time, and yet there simply was no line. However, we did get the standard leaf looking design.
Note: do not ask "sophisticated" baristas what unfamiliar words on the menu mean, or else you risk receiving a response said in a smug voice, "itssss espresssso wiiith milk...(and no, it was not a latte)," duh, I'm sorry, if it's espresso with milk, why doesn't it just say that?
I also must give James the credit for taking this lovely picture with the perfect lighting, thank you James.(Time: Took way longer than expected, get it together baristas!)
Saturday, March 5, 2011
1 Tablespoon vegetable oil
1 Teaspoon cumin seeds
(if you do not have cumin seeds, you can use another spice of your choosing, or leave them out.)
1 Salt shaker (salt to taste 1-2 teaspoons)
1 Small yellow onion (sweeter than other onions)
5 Small potatoes
2 Bunches of radishes (about 15 radishes)
3 Small tomatoes
2-4 Tablespoons of curry powder
1-2 pinches of marsala powder (optional)
Sprigs of cilantro (optional)
green onions (optional)
Add to the mix (and salt to your preferred taste, roughly another teaspoon)
Add Cilantro, simmer more, dish the rice, and top with curry
Top with clilantro and chopped green onions and EAT!!!!!!!!!!!!!!!!!!!
All of this takes about 30-40 minutes depending how good you are at your prep work.
*Although I did indeed cook this dish all by myself, I must give credit for the recipe and instructions to Nitika and Amit (Nitika, some of this will arrive on Monday for you, sorry Amit...)
Tuesday, March 1, 2011
If you make your batter correctly, it should look a little sticky like in this picture. Don't be worried if it sticks to your fingers when you role the cookie balls, this is how it should be.
2 sticks (1 cup) of unsalted softened butter
1 cup white sugar
1 cup brown sugar
2 teaspoons vanilla extract
2 tablespoons milk (optional)
1 teaspoon baking soda
1 teaspoon baking powder
2 ½ cups flour
2 cups coconut flakes
11 ounces (1 bag) white chocolate chips
Step 2: Bake
1. Preheat oven to 350 degrees.
2. Mix softened butter with both the brown/white sugar.
(I prefer to mix in a large bowl with a fork)
3. Add the vanilla, milk (optional), and eggs mix until fluffy.
4. Add the flour, baking soda, and baking powder until completely mixed.
5. Add the white chocolate chips and the coconut, stir until combined.
6. On a cooking sheet, create small 1 inch balls and separate evenly.
7. Bake for about 12 minutes, until edges are golden brown.
(FYI This recipe has worked in high altitude conditions)
~You will have about 50-60 cookies.
~Feel free to cut this recipe in half
If you want to try it, take some of the extra coconut. After you roll a cookie out of the dough, dip one of the sides into the coconut, and then put it on the cooking sheet. (See picture to the right -----> )
P.S. If you were at all concerned on the deliciousness of these cookies, they were tested and approved by sociologists.