The Friday we cooked Fried Rice in my class I left school and ran errands. I wonder what went through the minds of those that passed me in the aisle at Publix. I’m sure they thought that I worked at some local Chinese restaurant or that I was too cheap to buy real perfume and just dabbed a lot of soy sauce behind my ear. I am not kidding you when I say that I had to roll the windows down in my car on the way home because the odor permeated every pore of my body. Just imagine 24 kitchens using sesame oil with a clove of garlic, ginger, onions, and soy sauce. The entire school smelled like a Chinese Wok by noon and we have a large school. This was a first, I had students checking out to go home and change clothes. The odor lingered in my room for weeks! Was the food good? Yes, it was, but I do need a much better ventilation system. Two large windows just does not cut it.
Tag Archives: Gourmet
Never in a million years would I have made this soup except for the fact that a huge bag of kale arrived in my CSA box. I’ve cooked kale before, but I have never had results like this. I just cannot gush enough about this soup! I am just loving the collection of recipes in Gourmet Quick Kitchen. I have not been disappointed in any of the recipes so far! And this is one of the best soups ever!
Start to finish it takes 45 minutes and that includes removing the ribs from a pound of kale. But, it has one small catch. Don’t plan to serve it until the next day. The flavors need 24 hours to come together. This broth has a surprising amount of depth to it especially considering the small number of ingredients. It’s close to a French onion without the beef broth. In fact, water is the only liquid.
I’m always looking for a light dish that packs a lot of flavor and that’s quick. I don’t think that I’m asking for too much. After all, working out at the gym or going to tennis practice takes a chunk of time. I think it’s important to work out but, let’s face it a girl has to eat. I simply loved these fish fillets. Gourmet knows how to make me happy in the kitchen! Continue reading
It may seem that I am cooking my way through all my copies of Gourmet magazine. I love that magazine and never dreamed in a million years that today it would no longer exist. Anyway this recipe is from Gourmet August 2006. It was featured in the Ten-Minute Mains. From start to finish it will take you about twenty minutes to prepare. I know it is hard to believe, but believe it. It’s true. We all need this kind of meal. Fast, easy, great tasting and nutritious all at the same time. Save yourself time and energy and keep frozen fish on hand. They are quick to thaw in cold water and the list is endless as to what you can do with them. This recipe got my interest at the word wasabi. I’m not a big lover of sushi, but I do like it occasionally. The best part though is the wasabi and ginger. This has both!