Recipe Maverick

Browsing Archive: July, 2010

Blueberry Oatmeal Pancakes

Posted by Emma Barker on Saturday, July 31, 2010, In : Breakfast 


   There are people who are good at waking up in the morning, and then there are people like me who are good at hitting the snooze button. I sometimes wish I was the sort of person who could bounce out of bed at 5 am and enjoy the sunrise, but I know myself well enough to realize that's never going to happen. Today was an exception: I got to watch the sunrise while I drove to the 6:15 breakfast shift I somehow got scheduled for. Since I was cashiering, I got to greet all the customers going i...

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Soy Marinated Mushroom Chicken

Posted by Emma Barker on Sunday, July 25, 2010, In : entrees 


    I've been meaning to try marinating mushrooms for a while now. There were just too many questions, like "What will I marinate them in?" and "What will I do with the extra marinade?"

    Finally, I just decided to marinate them in soy sauce and use the marinade as a braising liquid for a chicken thigh. It worked out well, with the mushrooms absorbing tons of flavor and the chicken coming out tender and moist. I'm already thinking about what I want to try marinating mushrooms in next.

Ingred...

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Herbed Baked Potato Salad

Posted by Emma Barker on Saturday, July 17, 2010, In : Salads 


Potato salad is one of those foods everyone seems to like except for me. It's a fixture at the backyard barbecue, a summertime classic. When we serve it at work, people go nuts and pile it on their plates. And it's not that I have problem with potatoes, or the idea of putting them in a salad. I just don't like that mayonnaise plays such a large role in traditional potato salads. So this summer I decided to make a potato salad my way, with an herby vinaigrette instead of the usual mayo. The re...

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Pulled Pork Taco

Posted by Emma Barker on Saturday, July 10, 2010, In : entrees 


    When cooking meat, less is more and more is more. To achieve tenderness, you want to either cook the meat as little as possible, or cook it for a longer period of time at a lower temperature. With pork, it isn't safe to serve it rare, so the best option is to slow cook it, allowing the meat to tenderize while simmering in a flavorful sauce.

    Slow cooking is the key to making tender, juicy pulled pork that falls apart with just a little help from two forks. Although it isn't the quickes...

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Raspberry Sorbet

Posted by Emma Barker on Saturday, July 3, 2010, In : Desserts 


    Frozen desserts are likely to become a running theme for me this summer, since I'm staying in Davis where it gets HOT. When I lived in the bay area, it almost never got hot enough to make me want to avoid using the oven, but here in Davis temperatures frequently get over 100 in the summer. It's enough to make you want to eat nothing but ice cream all day long.

    Of course, eating nothing but ice cream would be pretty unhealthy. That's why I'm mixing things up with this raspberry sorbet....

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About Me


Welcome to my blog! I'm Emma, a recent college graduate with a BA in French. I am passionate about cooking and writing, among other things. Come share in my love of food!
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