This dish was hard to name because it has so many components! Really it should be named "sauteed salmon fillets with carmelized onions, lemon slices, and a sour cream and lemon sauce, all on top of a bed of pasta," but that didn't sound catchy enough. I made this recipe a few weeks back (original recipe courtesy of Emeril Lagasse) and I couldn't wait to make it again. It has a wonderful mix of complex flavors that all work together in a truly fabulous way.
And since you're probably wondering, no I didn't forget about you for two weeks. Work has been a little hectic recently, and on top of that, I got a stomach flu! I figured you already know how to make toast and heat up a can of soup, so I didn't have much to blog about. But I'm all better now, and anxious to whip up a few goodies before I leave for the Midwinter Research Meeting of the Association for Research in Otolaryngology in sunny San Diego! (This means I've officially entered the adult working world, I think. 🙂 )
There are no recipes in this post. There aren't even any hints or techniques for decorating cakes. Because, let's be honest, I have no idea what I'm doing.
But neither does Ken, so I think we're pretty evenly matched.
I've been planning this little contest for a few months now, and with Valentine's day just around the corner, it seemed like the opportune time. The rules were simple: We would each bake and decorate a two-layer cake of our choosing. And we would post the pictures online and let people decide who won.
I baked a red velvet cake, and Ken chose a marble cake. Mine rose a little more than his, but it meant that I had to level mine.
We printed out these practice sheets, taped them to the table under a piece of wax paper, loaded up our piping bags and began practicing our techniques. I was confident that I would school him at this stage because I have years of art classes under my belt, but as it turns out, this is not intuitive at all. We both sucked at it (me a little more, I'll admit), and after 10 minutes we gave up and decided to wing it. ...continue reading
Since I embarked on my cooking adventure, I've noticed several changes in my life. The first being that I started losing weight, which was astonishing to me because I cooked relatively unhealthy things with absurd quantities of butter. The second change was that my cholesterol plummeted. Literally, I went from having the cholesterol of a 60 year old obese chain-smoker to a healthy number in the "low-risk" group.
The third change, and the one that really made the biggest impact, was that I stopped buying and eating so much processed foods. Before I cooked, everything I ate came out of a can, or from the freezer, or from individually wrapped packages. Granted, I still partake in the occasional can of spaghettios, but my consumption of Tyson frozen chicken and Little Debbie snacks has nearly been reduced to zero.
But man, do I miss those Little Debbie snacks. I have so many childhood (ok, and adulthood) memories of eating package after package of oatmeal cream pies, cosmic brownies, and zebra cakes, and then having a stomachache and berating myself for my lack of self control.
When Ken and I started this cooking thing over the summer, when both of us were trying to drop 5-10 pounds and get healthier, we agreed upon a rule:
No junk food unless you make it yourself!
This simple rule has proven itself time and time again. It gives you the freedom to cook and eat what you want, as long as you make it from scratch! Feeling like eating mac and cheese? Make it yourself. Want to eat an entire batch of brownies? No problem, as long as they didn't come from a mix. Craving those Little Debbie snacks? Figure out a way to make them yourself 🙂 ...continue reading