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Ben Bloomberg and Evie came over tonight for dinner, and we made a delicious risotto (recipe courtesy of this month’s Bon Appetit) with a poached egg on top. I loved the risotto, and I must keep this recipe in mind for another time! I poached a couple of eggs for the first time ever, and it was tons of fun! The trick is to many a little “tornado” in the simmering water before you crack and drop in an egg. The tornado of the water will keep the egg whites in tact as the egg cooks gently.

Evie liked the citrus salad I posted last week on this blog, so we recreated that salad along with some cubed feta and roasted beets. Poor Evie spent nearly an hour painstakingly fleshing out the citrus fruits. For desert, Ben made his first ever cake — a rum cake from David Lebovitz’ “Ready for Desert” book. He soaked the cake in a rum syrup and topped it off with a heavy cream and brown sugar glaze with toasted coconut flakes. It was quite deadly…but oh so delicious!

It was a wonderful night of great company and great food!


Mike claims that potato skins tend to be rather mediocre at restaurants. If you’ve experienced something similar, you might be interested to know that we’ve discovered a much better and much unhealthier alternative. Sausage (not bacon) stuffed potatoes with a mayo-mustard dressing. The result was heavenly.

This recipe is courtesy of smittenkitchen, my favoritest food blog of all time. If you follow the link, you’ll see mouthwatering pictures that entice you to put down whatever you are doing and make these potatoes RIGHT NOW. The best part of the recipe is that you can use the mayo-mustard sauce as a salad dressing as well. The mashed potatoes on the side were from all the potato insides we scooped out.

A quick note: the recipe calls for breakfast sausages, but I used Shaw’s Italian sweet sausages for no other reason than (surprise) “it was on sale.” In hindsight, that was a poor choice. Shaw’s brand is always terrible and ought to be avoided. There was way too much oil. Italian sausages also had too much flavoring and overpowered the sauce.

Recipe after the jump…

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Last night was fun. Christina, Danbee, Xiao xiao, and Noah came over to partake in the making of a splendid Chinese meal. We took some picture of food, but most of them came out either looking unappetizing or blurry. On the menu was: yu xiang eggplants, tofu with chinese bacon in clay pot, chinese celery with five-spice tofu, steamed tilapia, and ribs and winter melon soup.

I promise to share the recipes eventually (or perhaps on a new collective food blog featuring all of the Asians?!), but today I want to focus on the steamed fish. Steamed fish is incredibly simple, but tastes delicious and looks intense. It’s so easy it seems  silly at first to even have a recipe. But I’ve messed this up enough times I think it’s worth elaborating over a bit more.

After the jump: vaguely appetizing pictures and extensive descriptions on how to buy, prepare, cook, and serve the fish. I may also decide to attach picture of my totally insane friends.

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Oof, what an exhausting week! Having 3 PSets due in one week sure is stressful. Especially if one of the psets required 15+ hours. And it’s only the beginning of the school year! Despite the busy school work, chezmoi has still been cooking up a storm. I have tons of new recipes to share already! Hopefully I can get more of a schedule going with this blog and post at least 2-3 times a week?

For now I will share what Mike and I made for dinner tonight: roasted cauliflower with kalamata vinaigrette and peppery pasta cabonara with poached egg. One of the best decisions we made recently was subscribing to Gourmet for $1/issue! Both recipes were from the two most recent issues.


I’ve been told that poor American children have to suffer bland boiled cauliflowers as a child. No wonder everyone I meet dislikes it. I personally have always enjoyed cauliflowers since childhood. Now that I’ve discovered how amazing (and easy!) roasting cauliflowers are, you can expect it as a common veggie staple chezmoi! They were smokey and a little crunchy by itself, but the kalamata vinaigrette adding a nice lemony touch and made it more of a salad.

The pasta was really simple to make. It called for a ridiculous amount of cheese, and I only had 1/4 of a cup. Nevertheless, the dish still came out quite creamy. Not to mention anything with bacon in it is automatically delicious. Make sure the poached egg is still a little runny, so the yolk can break and run between the spaghetti. I only wish I could add a little bit of parsley at the end (forgot to buy at the store!)


Actual recipes below! With proportions and everything!

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Quinoa’s become quite the rage recently. Food blogs are discussing ways to cook it as frequently as people are discussing Kanye West at the VMAs. I like its seedy texture and the way it sort of pops in my mouth. It also tastes a little like grass to me, and frankly, I’ve always wanted to eat grass. Yeah, I know, I’m gross.

The first time I cooked quinoa was during passover because it’s one of the few grain-like food item kosher for the week of torture. I mixed it with avocados and hard-boiled eggs, which made it way too creamy and thick. Tonight, I simply sautéed cubed zuccinis, tomatoes, onions, and blanched broccoli and mixed it in with some cooked quinoa. Make sure to salt and season it enough!

To top it off, I added an over-easy egg that I fried in the leftover oil from the pot stickers (bought from a Korean market across the street). I love breaking the pocket in the egg and letting the yolk run into my bowl. Finally, I sprinkled some roasted sesame seeds for a flavor and texture that complemented quinoa perfectly.

Not bad for a meal that took 20min to prepare, right?