I SOMETIMES COOK

and I also sometimes cook too much for one person alone to eat! I had an inspirational run and looked up tons of interesting ideas online. Fried avocado was one of them. While shopping goods I came up with all the other things going along with it.

I made a home-made wasabi mayo, off the hook. This time I altered the procedure a bit by adding oil first, followed by acid and it makes for a way better mayo. More stable and the acidity level can be controlled way better! Classic pico de gallo (tomato in pieces, onion, salt, pepper, agave honey, cilantro) as a little extra.

Mixed salad with honey melon and gorgonzola.

And fried avocado in panko bread crumbs. This ombre cross section is beautiful. Note to myself, let fry a little less to avoid slightly bitter avocado taste. It was quite a mess prepping and frying the soft avocado, works probably better with slightly unripe fruit. However, will only make this mess again for guests.

I SOMETIMES COOK
or poach an egg. I am unfortunately yet still very bad at poaching ‘freely’. So before wasting egg after egg and making a mess in that tart hot water, I rather make use of a helping hand aka plastic wrap.
The wrapped egg looks like a goldfish in a bag. I added some herbs but it’s really not making much of a difference, would now add them afterwards. This was part of a fried dish I had made with avocado. Avocado and egg, still a classic combination.

I SOMETIMES COOK

or poach an egg. I am unfortunately yet still very bad at poaching ‘freely’. So before wasting egg after egg and making a mess in that tart hot water, I rather make use of a helping hand aka plastic wrap.

The wrapped egg looks like a goldfish in a bag. I added some herbs but it’s really not making much of a difference, would now add them afterwards. This was part of a fried dish I had made with avocado. Avocado and egg, still a classic combination.

I SOMETIMES COOK

Dozens of self-made burger buns, some of them in the freezer already, what to do? Of course, eat burgers. But since I ain’t a huge fan of meat and solely buy very little if I wanna try a certain recipe, I made vegetable patties. All spicy with a good amount of chili in them and green jalapenos sauce on top of the egg. So many advantages and possibilities with self-made food! I hope this is inspiration to anyone out there. : )

I SOMETIME COOK

I am a nerd for junkfood. Yet you totally can’t get me anywhere near burger chains. Not even close to the freezers in the supermarket. I strongly believe food was there before industry, so anything frozen can be substituted with freshly made food. It’s a weird thought to reversy industry. My food need not be perfect. Thing is, anything self-made tastes 100% better just because you made it! And the more you cook at home, the more you repeat and practice, the more perfect it will look one day. This is my summer time burger, with gorgonzola cheese and cranberry jelly!

Now, somebody teach me how to butcher an animal or if this sounds as wrong to you as to me, make it a veggie burger.

STRAWBERRIES
on sweet semolina pudding. Everytime I prep this dish I have to think of my childhood AND an event I volunteered at in New York. It was a food festival of sorts featuring dishes of grits. I remember I was blown away by how you could come up with so many different versions of the same produce. It was a creative output of grits. And yet, I still simply go back to the basic design of this childhood dish. Nothing fancy about it but memories.

STRAWBERRIES

on sweet semolina pudding. Everytime I prep this dish I have to think of my childhood AND an event I volunteered at in New York. It was a food festival of sorts featuring dishes of grits. I remember I was blown away by how you could come up with so many different versions of the same produce. It was a creative output of grits. And yet, I still simply go back to the basic design of this childhood dish. Nothing fancy about it but memories.

STRAWBERRY TART

The classic French Fruit Tart actually always comes with some sort of whipped cream or a lightened pastry cream. I instead just put a bit of elderflower jelly on the almond cream tart shell and lots of (unfortunately not yet ripe) strawberries. Can’t wait for my garden-grown berries to ripen. People, get gardens growing to know what food should and actually DOES taste like!! I recommend it.

As of recent I only bake when I have friends over because it gets too much for me to eat alone. Give me a call if you read this and are around!

motherboardtv
motherboardtv:

3D-Printed Food Is Beginning to Look Beautiful



THIS ARTICLE

on printed 3D food amazes and scares me in the same way. Why does it scare me.. because it is too advanced for my understanding and whatever we don’t understand, we fear. Question is: is it worth diving in? I certainly am interested but before going that direction, I’d rather first create ‘real’ food to a quality that is rare to find these days. Once I can prep food in usual ways, I might wrap my brain around technology. Always been analog at heart.

motherboardtv:

3D-Printed Food Is Beginning to Look Beautiful

THIS ARTICLE on printed 3D food amazes and scares me in the same way. Why does it scare me.. because it is too advanced for my understanding and whatever we don’t understand, we fear. Question is: is it worth diving in? I certainly am interested but before going that direction, I’d rather first create ‘real’ food to a quality that is rare to find these days. Once I can prep food in usual ways, I might wrap my brain around technology. Always been analog at heart.
I SOMETIMES COOK
Tagliatelle with a green asparagus cream cheese sauce.This is what I did. While bringing water to a boil and seperately preheating a little oil in a saucepan, cut asparagus in small bits. Also cut a shallot and some quarter onion in tiny pieces/slices. Sautée the asparagus, add onions. Deglaze with a splash of onion juice. Add salt and pepper. Add tagliatelle to the boiling salt water. Cut up a third of turnip cabbage into tiny pieces, add to veggies. Let sautée for another bit, deglaze yet another time with milk, add a tablespoon of cream cheese, stir well. Thicken sauce with a slurry of cold cream and cornstarch (a teaspoon only). The sauce thickens quite a bit so I added cream to reach the desired consistancy. Add a tiny pinch of cumin, more black ground pepper, bit of butter and salt to taste. The sauce and pasta should be done around the same time. Serve with sesame on top.

I SOMETIMES COOK

Tagliatelle with a green asparagus cream cheese sauce.
This is what I did. While bringing water to a boil and seperately preheating a little oil in a saucepan, cut asparagus in small bits. Also cut a shallot and some quarter onion in tiny pieces/slices. Sautée the asparagus, add onions. Deglaze with a splash of onion juice. Add salt and pepper. Add tagliatelle to the boiling salt water.
Cut up a third of turnip cabbage into tiny pieces, add to veggies. Let sautée for another bit, deglaze yet another time with milk, add a tablespoon of cream cheese, stir well. Thicken sauce with a slurry of cold cream and cornstarch (a teaspoon only). The sauce thickens quite a bit so I added cream to reach the desired consistancy. Add a tiny pinch of cumin, more black ground pepper, bit of butter and salt to taste. The sauce and pasta should be done around the same time. Serve with sesame on top.

I SOMETIMES COOK
I must admit, I feel more like a lazy practical cook than anything else. And mostly again I am surprised how deeply the traditional German food is rooted within me. Steamed veggies, potatoes and a meatball that I put grated pumpkin in. Simple classics for the belly. And also, even on those rare occasions of me preparing meat for myself, there’s still veggies involved!

I SOMETIMES COOK

I must admit, I feel more like a lazy practical cook than anything else. And mostly again I am surprised how deeply the traditional German food is rooted within me. Steamed veggies, potatoes and a meatball that I put grated pumpkin in. Simple classics for the belly. And also, even on those rare occasions of me preparing meat for myself, there’s still veggies involved!

I SOMETIMES COOK

Early May I went on a field trip with my parents to rural areas. I brought farm fresh eggs with me home. Each of their sold packages had one green egg inside. Later I heard someone say, it’s the best tasting egg.

As seen in this post I recently made a batch of mayo that was too much to eat on its own. So I cooked up some potatoes, blanched some onions and shallots, cut up radish and leak onions and mixed it all together. The lemon-thyme from the mayo gave it all a perfect fresh twist. The egg on the side added the remaining texture. And what a delicious egg that was!! I envy them foxes!