Macgyver Cooking: Coq Au Vin, Italian Banchan and Carrot CakeWednesday, March 31, 2010
These days I've been cooking more than going to restaurants. I guess it's because it's Spring, but I think it's because I've rediscovered my love of cooking since I've been organizing and teaching cooking classes for O'ngo Food Communications.
Now one thing that I did notice in my house is that I have a lot of ingredients that I've accumulated over the years from friends and such. Also, I have ingredients left over from other cooking classes. So on Friday night I decided that I wasn't going to buy any ingredients, I had to macgyver a dinner from the ingredients I had on hand and I had to cook the whole meal from start to finish in one hour.
Since I had bean sprouts and spinach left over, I made lemon and shallot bean sprout salad and balsamic spinach salad. These I made Korean style:
Recipe: Lemon and Shallot Bean Sprouts
1 handful of bean sprouts
1/2 teaspoon olive oil
salt to season
1.Blanch Bean Sprouts in Hot Water for 30 seconds. Take out of water and let sit. Do not cool with hot water.
2.Take a half of a shallot and mince it.
3. Shake excess water off the bean sprouts and mix with olive oil, shallot, and the juice of half a lemon. Season with salt to taste.
Recipe: Balsamic dressing Spinach
1 bunch of spinach
1/2 minced shallot
1 teaspoon of balsamic vinegar
Salt to Season
1. Blanch spinach in hot water for 20 seconds. Take out of the water and cool under cold water. Squeeze gently to get out water.
2. Mix with shallot, balsamic vinegar and season to taste.
The Coq au Vin turned out pretty well even though I didn't have celery. I basically stewed it until the red wine sauce got thick.
Sorry...gotta run. I'll finish this post up later.