catch up time!! grab a coffee and enjoy :D

ok world, so i've been cooking up a storm and have many things to report on! grab a cup of coffee (or a caffe lungho) and catch up on the happenings of victoria's kitchen!

here's the weekly menus that i've been making in residence. i must admit to not following exactly the recipe, but that's because if i did, i'd have food coming out of my ears. i basically trust my instincts and make one or two portions instead of the 4 or 6 that are usually called for. for the most part, i think i'm getting better at making food, but instinct is best. (ie, cookie making with anna...) i know though, that i need my full attention in the kitchen if i'm not to burn anything and/or under/over cook anything. the only time i can walk away is if the stove is set at low and something is meant to braise for an hour or so (and even then, never really walk away!!! it leads to a burnt pan... trust me...) critically though, i know my timing needs work. making a perfectly juicy chicken breast or med/med-rare steak has only happened to me by chance and i know i'm not comfortable with it yet... must master meat cooking before easter (when i've decided to give up meat and go fish-atarian for lent). so, here goes :)

Monday
Escarole Soup with Rice (pg. 91)
- not a fan of escarole, personally a little too bitter, BUT as with all the soups i've made thus far, is much better the next day
Tuna Sauce with Tomatoes and Garlic (pg. 180)
- looks wise, this isn't what i'd say is more "beautiful" (at least not how i made it), but taste wise, it was good. i altered it a bit in that i added a bit more water to the pan and threw in farfalle pasta and let it simmer there. that way, just one pot!! :D woohoo!!

Tuesday
Grilled Steak alla Fiorentina
- used a george foreman which meant that there was no charcoal flavour at all, but the final rub of raw garlic at the end (so subtle but necessary to finish off the dish) was definitely a new technique i plan on keeping
Celery and Potatoes Braised in Olive Oil and Lemon Juice (pg. 487)
- very mild dish, but so simple and beautiful. good olive oil is so crucial in the dish. remember to season well.


Wednesday
Bruschetta (pg. 73)
- is there anything more satisfying than toasted bread with a drizzle of olive oil on top. try it with olive ciabatta... delicious!
Beans and Tuna Salad (pg 564)
- in north america, we're used to tuna salad being heavy; laddened with mayonnaise and celery. this one is really a bean salad with olive oil and wine vinegar with tuna added-in to enhance it

Thursday
Sauteed Fillets of Chicken (pg. 341)
- hehehe, proud moment to take your chicken off the stove and have it nice and juicy :D patience is key, my friend. Patience.
Spinach Sauteed with EVOO and Garlic (pg. 527)
- not a fan of this much spinach... i also don't think i did it right, but still... after 2 recipes centered around this green leaf, the funny feeling i get on my teeth after eating it is not all that pleasant to me. but that's just me....

Friday

Saturday
NOTHING (EAT @ CONFERENCE)
(write about Braised Artichokes and Peas pg. 451)
- this was something i did a long time ago at my cottage. for this recipe, be sure to use rather large artichokes, because otherwise

Sunday
No lunch
Dinner: with Kim
Tomato Sauce with Garlic and Basil (pg. 156)
- super easy, very satisfying, served it with spaghetti
Asparagus Salad (pg.557)
- I’m a HUGE fan of asparagus so this was perfect because it really was asparagus in all it’s glory (lightly boiled, drizzled with olive oil and season with salt and pepper)

Monday
Gratineed Asparagus with Parmesan (pg 467)
- nice variation. Par-boiling the asparagus allows the crust to form without the asparagus being raw when you serve it (not that there’s anything wrong with raw asparagus! Yum!)
Gratineed Asparagus with Fried Eggs (pg 467)
- being a fan of egg helps, but honestly, I don’t think that the addition of an egg on top of your asparagus changes the dish dramatically (p.s. i’m a complete fan of fried egg – just ask nikki!)
Meatballs and Tomatoes (pg. 399)
- this took a little while to make, but a few things I learnt:
1) the bread in the meat mixture just lightens up the entire dish and makes sure they’re soft. Skip if you don’t have any
2) take the meatball out right before you think they’re done, they’ll continue cooking when you’ve added the canned tomatoes and made their sauce
3) use whole tomatoes that already have a little bit of seasoning because it just makes your life easier and, as long as you’ve seasoned well, no one will know the difference!

Tuesday
Smothered Cabbage, Venetian (pg. 479)
- has an addictive taste from the vinegar (but is lost the second it’s made into soup)
Rice and Smothered Cabbage Soup (pg. 94)
- to keep the original flavour of the smothered cabbage, must add about 1 tbsp more vinegar and reseason with salt and pepper
Calabresi cookie (pg 594)
- nice flavour, not too sweet, be sure to roll out and cut (not make into balls!!)
Frittata alle cipole
- medium heat and a non-stick pan is key when making any frittata – don’t rush the process (or leave the pan on high mistakenly!)
- great for parties as a light meal or cubbed as appetizers; be sure to maintain a certain ratio of egg:onion though. Not enough egg = non-cohesive frittata!