Random Eats

Here’s a few of the random eats I’ve made recently.  Most turned out really well.


Spinach and kale omelet.  (with cheese) Normally I run the other way when I hear the “k word” but I was really hungry and there wasn’t much in the fridge this day.  Put a tablespoon of butter in the omelet pan and set it at medium.  Came out pretty well.  Would’ve been better with bacon.



Pork chops from Omaha Steaks.  More of what the girlfriend’s mother got us.  Flavor was good, but they were surprisingly thin.  Cooked a little too quickly.  Nothing except butter, salt and pepper, and rosemary.  My new go-to method for pork chops.  Next time I’ll get thicker ones.



Chicken curry.  This stuff is awesome.  I put two frozen chicken breasts in the pressure cooker and set it to high pressure for 30 minutes.  In the meantime, I cut up a tomato and an onion and sauteed in a pan with some oil.  I added a few generous heaps of Patak’s Mild Curry Paste.  Simmer it!  Add the chicken when it’s done…it will already be starting to fall apart.  Let it stew for a little longer (and finish falling apart) and it goes great over rice from the rice cooker.  Curry paste can be found in the international section of the store.  For extra spice I sometimes add some Sriracha Chili and Garlic (slightly different from their normal sauce – comes in a small jar with a green lid – a little dab’ll do ya).


Wine and Painting

No, I’m not a middle-aged divorcee…this wine and painting thing was actually a ton of fun.  The girlfriend and I went.  It took about 3 hours, and everything was provided for us (except the wine).  We (tried) to paint Van Gogh’s Flowers.  I was doing really well with the vase and the table, but once I got to the flowers it devolved into some sort of crappily painted hellscape.  Hers turned out much better.



FAT!  I wanted to leave a little blurb about this book I’ve been reading…it’s very interesting and also comes with a ton of recipes I can’t wait to try.  I would say it is half cookbook and half informational reading.  You can find it here on amazon.

(Image from Amazon)

One of the most interesting things I’ve read in it so far involves how fats really work, and how animal fats in particular have really gotten a bad rap…there actually isn’t any link between saturated fats and heart disease.  Proponents will say that heart disease-related deaths have decreased since a low-fat diet has become encouraged, and they’re right…but interestingly enough, the rate of disease hasn’t decreased, only the number of deaths attributed to them…which means it’s improvements in healthcare that have really decreased the deaths.

It is also interesting to me that many of the problems we have now with obesity and heart problems are made worse by hydrogenated fats – which means things like margarine and crisco, the “healthier” alternatives to things like lard or tallow.  The hudrogenation process makes a fat solid at room temperature and makes the fat able to keep longer before spoiling or going rancid…this is how we get things like margarine, made from vegetable oil (liquid at room temperature, but solid in margarine because of hydrogenation) which are actually – as it turns out – arguably worse for us.

It’s not only interesting, it’s validation.

Leftover Potatoes and Top Sirloin

The girlfriend’s mother got us some Omaha Steaks for Valentine’s Day – and I’ve really enjoyed using them.  Surprisingly very good for being frozen on arrival.  Made some sirloin and prepared some leftover potatoes.

I seared two top sirloin steaks in butter.  And just butter.  The only other seasoning I did was to apply freshly ground salt and pepper to the steaks before adding them to the pan.  Seared on medium, popped in the oven at 350 until the centers reached 125 degrees, then tented in foil to let the residual heat bring it up to medium rare (135).

I also put some leftover potatoes from Valentine’s day in the oven to eat with the steaks.  They were still good.

Lastly, I put a can of corn (drained) in a frying pan with a good two tablespoons of butter and heated it up, bordering on sauteeing.  Also added freshly ground salt and pepper.  Butter makes everything better.

Here are some pictures:


dinner plate


Valentine’s Day Dinner

So I decided I would cook for Valentine’s day, for several reasons.  Chief among them being I didn’t want to deal with crowds.  And because I could cook exactly what I wanted.  Okay, so chief among them being because I didn’t want to deal with crowds and I could cook what I wanted.  Oh, and because I found some really good recipes.  Okay, so chief among them being…

I made creamed spinach with shallots, (my first time using shallots – what a wonderful thing they are!  It’s like a mellow, mild onion) rosemary and garlic roasted potatoes, and a bourbon-marinated London broil.  Dessert was raspberries in a red wine syrup over a sort of homemade mascarpone cheese. (More on that below.)

Surprisingly, the sides were the best part of the meal.  I wish I would’ve made so, so much more creamed spinach…but when I was looking at the bunch of fresh spinach in the grocery store it looked like so much…and I knew we were having another side, the London broil, and dessert…but it really cooked down, and I would’ve loved to have been able to have another serving of it.  Alas, there was no more.

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