Sunday, February 23, 2014

A Cook in Progress



I've always enjoyed cooking even when it's not easy. Cooking can be hard at times, but it where I find my flow. The worst aspect of cooking for me is the cleaning, but learned from my grandmother to clean as you cook. Well, it really necessity because we didn't exactly have a well-stocked kitchen with every appliance known to man. We had essential tools such as a knife, stainless steel cookware that my mother bought from a door-to-door salesman, the speckled roaster pan, some cake pans, and a manual chopper. There were a couple of other gadgets like the electric hand mixer,  but nothing really more sophisticated. Even today, I don't own a food processor, microwave or a Kitchen Aid mixer. I'm a single girl living in an apartment and a small kitchen. Space is at a premium to say the least, but it doesn't prevent me for cooking a great meal.

This is my first food blog post, and it took me quite a while to come this forum writing about food. Cooking is something I've always done constantly as it's a necessity that if I want to eat, then I need to cook. I'm not a food authority and despite my many years of cooking, I'm a cook in progress and still have many things to learn about food and cooking. As I write this blog, the title has changed three times as well as the name of this blog since yesterday.


I don't have a written in stone philosophy other than getting the best ingredients at an affordable price. At times, it may mean that I create or use a recipe that doesn't include meat. For example, the above photo is a sardine salad that made last Sunday.  Here's the recipe:
  • 2 4 oz cans of sardines
  • 2 green onions (scallions) chopped
  • 2 Tbl of chopped fresh dill (more or less to your taste)
  •  1-2 Tbl of chopped chives
  • 2 shallots
  • 2-3 Tbl of mayonnaise (more if needed)
  •  Lemon juice to taste
  • Salt to taste
Drained the canned sardines, place into a bowl and flake the sardines with a fork. Add the green onions, dill, chives, and mix. Add mayonnaise, lemon juice and salt and toss. It's really simple and not I didn't use the stove to cook, but it's really good. I have to confess that I made mayonnaise and used it in this recipe, but store brought is fine. If you are not a huge fan of mayonnaise, then you can make a dijon mustard vinaigrette. I will provide you with resources for making your own  mayonnaise and vinaigrette at the bottom of this post. 

I made this recipe to make sandwiches, so decided to build the sandwich with arugula, sardine salad, and topped with avocado slices. You use other toppings such as an boiled egg, sliced red onions, olives, etc.

I hope that you enjoyed and find this post helpful in using sardine as an ingredient for salad or go further by incorporated into a pasta dish. As promised, two resources for making mayonnaise and dijon vinaigrette. Enjoy!




Making Mayonnaise - Alton Brown Food Network


Making Dijon Vinaigrette - Yum Sugar TV



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