Amateur chefs, get this book!
Posted by Roy Tomeij | Filed under Book, Cooking
I’m (of course) talking about “Food” by Christian Teubner. But to start with the downside: it’s only available second hand. Amazon doesn’t feature it at all, and others seem to offer no new copies.
Although this post is categorized as “book” and “cooking”, it’s by no means a cookbook: the (well over-sized) 336 pages don’t have one single recipe on them. But as you probably know, you can’t cook a decent meal if you don’t know your ingredients. And that’s why this book covers probably all ingredients you will ever use, with full colour pictures and a short description for all of them. Read the rest of this entry »
Tags: ingredients, photography
Signature dish: Vietnamese chicken cashew
Posted by Roy Tomeij | Filed under Cooking
I thought it would be nice to share my “signature dish”, which everyone seems to like. It’s a Vietnamese dish, with a name I couldn’t remember.
Needed (for 4 servings):
- 2 large onions
- 3 bell peppers (green, red, yellow)
- 5 garlic toes
- 2 chili peppers
- ± 450 grams (or 1 pound) of chicken fillet
- oyster sauce
- fish sauce
- sugar
- 3 scallions (spring onions)
- vegetable oil (I suggest using arachis oil (a.k.a. peanut oil))
- ± 100 grams (or 3.5 ounces) of unsalted cashews
Tags: chicken, recipe, vietnamese
Chocolate cookies!
Posted by Roy Tomeij | Filed under Cooking
I just made some delicious chewy chocolate cookies, kind of like the chocolate cookies at Subway but more dense (and thus more chewy). The recipe is from my new “Martha Stewart’s Cookies” cookbook, but you can also find the recipe on her website.
These are the first cookies I made based on a recipe in this cookbook (and the first cookies I made since childhood), but I’m pretty sure more will follow. The book has great, easy to do recipes and info on utensils, gift wrapping cookies, etc. The index is just a collection of photo’s of the finished product, grouped in categories like “soft & chewy” (my chocolate cookies), “crumbly & sandy” and “crunchy & nutty”. It’s a great way to try out new recipes by making a selection based on “what looks delicious”. Each recipe comes with a large picture of the finished product (whether it’s a cookie, brownie or something else) and an indication for how long you can store it before it goes wrong.
I’m going to buy me some measuring cups and spoons, because converting the volumes in US recipes to liters all the time is just annoying. If you know where to get them in The Netherlands, let me know. They need to be US size, so 0.236 liter in a cup.
