Saturday, September 26, 2009

Chopping, Stirring and Seasoning

There hasn't been a lot of cooking going on in this house lately. Can you believe that? It is true. We have been following a busy social calendar and seeing friends. So yesterday when I finally got into the kitchen for a little work, it felt good and lifted my spirits.

What did I cook?

First I cut up 1/2 a watermelon. While we were back in Texas I became addicted to buying containers of cut up watermelon at the grocery store. It became a favorite snack when I had the munchies. An expensive snack but still I did it rather than tote home a whole watermelon. So I bought a watermelon here and cut up 1/2 of it. It is good but the consistency isn't the same as watermelons chunks I was buying. The watermelon in the States is closer to the consistency of a cantalope. While here the consistency is....I can't think of something to compare it to but it is much less dense.

I made banana nut bread. This is always a special treat for breakfast. Sara tells me that Sappos Restaurant is serving a terrific french toast made with banana nut bread. Although that sounds over the top, I might have to try it, just to see.

For lunch I made some salmon croquettes with stuff I had on hand. The canned salmon was from Costco. I added some finely diced onion, crushed corn flakes that you buy already prepared here in a box for breading milanesa, an egg, some salt and cayenne. Mixed it up and breaded it again in the corn flakes then fried them in a bit of oil. I also made a sauce to top it with. The sauce had mayo, catsup, horseradish, diced onion, and diced capers. If we would have had buns, I would have made salmon burgers with lettuce, tomato and onion. I also think I could work on the croquettes a bit and plate them over greens with the sauce for a first course.

I really miss cooking when it has been a while since I've cooked. Cooking, for me, is a creative outlet. Not everything, in fact most things I try are not keeper recipes but the process of chopping, stirring and seasoning to transform individual ingredients into something tasty is satisfying on so many levels.

8 comments:

Islagringo said...

You may have the blogger blahs, but your cooking skills seem to be intact! The only better than reading about your cooking would be tasting it! Someday, someday.

Billie said...

So when are you coming for dinner?

billow said...

It's so good to have you blogging - and about food! JoAnn loves chiles en nogada - we like Pico's version. Do you have any favorite place for them?

Billie said...

Bill, I don't think I've ever had chiles en nogada in Houston. So I don't have a favorite spot.

DanaJ said...

I'd agree, Pico's is a good place for chiles in nogada in Houston.

Maybe Hugo's on the curve of Westheimer? but if they serve it there, it would probably cost about $77 a plate.

note: my word verification for this comment is "billy", a coincidence? i think not.

Billie said...

The word verification was really "billy." That is funny. I had not thought about Hugos but they probably do have it on the menu now. And like you I wonder what it costs.

DanaJ said...

Billie, do you read the chron online when you're at home in SMA?

There's a very cool article about Rick Lowe's project row houses and his new strange idea involving a laundromat. you know when something is so far out it's in, i got that vibe reading his about his next idea.

also, are you a Leon Hale fan?
He writes today about peoples' favorite towns changing over time,
and of course that's a common theme among expats in mexico.
Thought you might enjoy his musings today.

like you have time for all that reading! me, i'm putting off the envitable cleaning of the shop on sundays.

DanaJ

Billie said...

Dana, I am a Leon Hale fan and I do read some of the Chron.com in SMA. I'll check out Rob Lowe's project. Thanks for the heads-up.