Chicken Soup

Studying Time: Four hours
Cooking Time: 15 minutes
Recipe: Chicken Tortellini Soup

I'm pretty sure I'm coming down with a deadly illness, so chicken soup...or something similar...was in order! Not very festive! This is just Trader Joe's chicken broth, chopped veggies and tortellini. Boil until cooked through. So easy and good for sniffles! Obviously, this is not a picture of chicken noodle soup. J had an interview on the Jersey Shore last week {hence the lack of posts} and looking at the ocean pleases me more than looking at a picture of soup! Can you believe we had NOT ONE trick-or-treater!?

Proscitto Tortellini with a White Wine, Garlic and Butter Sauce

Studying Time: 6 hours
Cooking Time: 30 minutes
Recipe: Trader Joe's Tortellini and a simple white wine sauce | Allrecipes.com

Very easy and delicious. This sauce was simple and tasted fancy with very little effort. It would taste great over shrimp or paired with some garlic knots or pesto pastries. Packaged pasta is so easy to dress up. Even after studying all day I still felt a little fancy.  

Sly Fox

This design assignment was the most difficult assignment as I had never used Illustrator before. It took a long time, but I learned a lot! I'm very experimental with projects. I find it keeps me open to ideas and not completely married to something that just won't work. I wanted to create a logo for a bookstore and I decided it would be called sly fox. Beyond that I was open to whatever it might look like. I googled a few pictures of foxes for inspiration. Next, I watched the tutorials in our lecture notes so I could have a better idea of what Illustrator really is. I had some understanding of the tools since they are similar to Photoshop, but didn't really know what the difference between the programs was. After I watched the tutorials, I image traced a picture of a fox. I didn't like the way it looked, so I (clumsily) drew my own using the pen tool and brush tool. It turned out okay, but it was too busy and it didn't look realistic. I decided to use the outline of the fox I had traced with the pen tool and make a silhouette instead. My silhouette looked boring, so I created a border using the rectangle shapes tool and the eraser tool. I turned the background black to give the logo an art deco feel. I decided my fox needed a tail, so I watched an Adobe tutorial on using the pen tool to create curves. I knew how to use it to create vector points, but I always got so annoyed with it that I never learned how to really draw anything other than basic shapes. Once I got the hang of it, I drew a simple tail and adjusted it so it was more in proportion to the rest of the fox. I added the sly fox bookstore in Josephine Slab because the font is simple, yet elegant. 

Sameness

This week for Media Theory, we discussed Max Horkheimer and Theodor Adorno’s arguments that within the culture industry “something is provided for everyone so that no one can escape….” and the argument that we ourselves are becoming commodities because of the spectacle of mass media. Everyone, be they business, individual or subculture group, has a price and a point at which they become part of mainstream either because they desire more of a profit or because mass media has essentially sold them out and depicted them as a simple trend to be appropriated. This argument combined well with Dick Hebdige’s idea that even though subcultures start out as unique movements challenging the mainstream ideas, through hegemony and media depictions, the subcultures eventually all become part of a mainstream trend--the non-conformists simply conform to another set of “non-conformist” ideas.  As stated by Hebdige (particularly discussing youth cultures, but this idea can be extended to any subculture), “Youth cultural styles may being by issuing symbolic challenges, but they must inevitably end by establishing new sets of conventions; by creating new commodities, new industries or rejuvenating old ones.” 

These ideas were timely and brought to mind an internet “subculture” I frequent called Offbeat Bride. This subculture prides itself on going against mainstream wedding ideas (what they call the Wedding Industrial Complex), incorporating various forms of non-traditional subcultures into their weddings. Subcultures from steampunk to rockabilly to Wiccan are featured on the site and it prides itself on its “offbeatness.” What I found particularly interesting given the context of this week’s readings, was the article the site ran recently discussing how “offbeatness” had become not so offbeat. The author of the article recognized that there had become certain markers of an offbeat bride (a red wedding dress, converse sneakers, a birdcage veil, just to name a few) that were so well known they no longer seemed unconventional. Rather, they seemed a way for other so-called Offbeat Brides to identify themselves, to mark themselves as “non-tradtional.” Some users of the site even get upset when other users don’t fall within the offbeat norms not recognizing that they are conforming to their own non-conformist vocabulary. Furthermore, as Horkheimer and Adorno state, “there must be something for everyone...” and even the offbeat tribe can not escape the commidification of culture. Small business retailers such as those found on Etsy have begun to cater to these offbeat trends offering items that fit within them. While I don’t think the small businesses catering to those “offbeat” trends is necessarily problematic (they definitely don’t dictate trends as largely or nearly as rigidly as the traditional wedding industry), I did find Horkheimer, Adorno and Hebdige’s arguments very apt in describing what has happened to a once extremely unconventional group of ideas. They certainly aren’t completely mainstream (and I don’t know that they will ever be), but the styles found within the site, despite trying to avoid creating a new vocabularly surrounding weddings, have inevitably demonstrated Horkheimer, Adorno and Hebdige’s theories and created new sets of offbeat conventions and commodities.

The Ultimate in Comfort Food

Studying Time: Three hours
Cooking Time: 30 minutes
Recipe: Carbonara. I've made it so much, I've got the recipe memorized. 

Flippin' the Bird {Chicken Salad Sandwich | Cooking Classy}

Studying Time: 30 minutes
Cooking Time: 2 hours, 30 minutes
Recipe: Julia Child Roasted Chicken | Chicken Salad Sandwich | Cooking Classy

I love this dill chicken salad! It tastes just like the chicken salad sandwich from my favorite place in my hometown. It's great on bread, but even better on a croissant! I spy J repping Pepperdine back there....

Cheater Korean Beef Bowl | Damn Delicious

Studying Time: 4 hours
Cooking Time: 40 minutes
Recipe: Cheater Korean Beef Bowl | Damn Delicious

SO GOOD! You know how that old woman on Patch Adams wanted to swim in a huge bowl full of noodles for her last wish in life? This is what I want to do with this dish. It was delicious! It would be even faster if I would have made the rice before hand. Very delicious and we ate enough for four people. Highly recommend.

Surrealism

In non-cooking news (that's the study portion of this blog, after all!), I was assigned to work on creating a surreal image for my Media Design class. I originally created the image on the bottom right, but my professor suggested cropping the photo for a more balanced image (left). It definitely makes the image stronger. 

I really like surrealism, so getting the opportunity to create a surreal image was enjoyable. To complete this assignment, I used Photoshop.  I used a photo I took while driving cross country as the background. There was a huge lightening storm and I captured a lightening bolt. I then used the polygonal lasso to "grab" my fiance and our puppy from a picture I took for the original photo assignment and moved them into the background image. I wanted them to look like they were floating, so I also copied over their shadow as a layer. I wanted the picture to look spookier, so I rendered some clouds and adjusted the levels a bit. Then, I was enjoying the assignment, so I decided to take a shot of my fingers that I took from the original photo shoot and put them into the picture for more emphasis on scale and proportion. I like that it looks like the image I created is one photograph and that I am trying to "grab" them from the outside.

Roasted Pumpkin Ravioli

Studying Time: 0
Cooking Time: 30 minutes
Recipe: Trader Joe's Pumpkin Ravioli

J and I really like to make pumpkin ravioli. We have a handmade version, but it takes a really long time to make! When we saw these at Trader Joe's, we knew what we were making for dinner tonight. I quickly browned 2 TB of butter while the ravioli cooked, then through in the sage leaves, dusted with Parmesan cheese, tossed and served with the beet salad and garlic bread. The garlic bread is just a loaf of Italian bread with 2 TB butter, rubbed with garlic and dusted with cheese. Wrapped it in foil and broiled. Quick and looks so fancy!

Miller's and the Movies

Studying Time: 0
Cooking Time: 0
Driving Time: 25 minutes
Restaurant: Miller's 

Millers is not one of my favorite places, but sometimes J wants to go there. There isn't a real reason why I don't particularly like it. The food is solid and the service is always quick. I guess it's because it's another one of those restaurants on Long Island that seem like a chain even though it isn't. I got a Philly and J got cajun chicken pasta. Both were decent. I love a good Philly, but there's better to be had elsewhere. Like Vito's in Bountiful!

Little Mexico

Studying Time: Four hours
Cooking Time: 0
Driving Time: 20 minutes
Restaurant: Little Mexico 

We've searched and searched for decent Mexican food on Long Island. Little Mexico in Westbury is the closest thing we have found. And for $2, the tacos al pastor and ground beef tacos are preeeeetty delicious. 

French Onion Soup | Mountain Mama Cooks

Studying Time: Three hours
Cooking Time: 30 minutes
Recipe: Slow Cooker French Onion Soup | Mountain Mama Cooks

I found a recipe from a cook back home and thought French Onion soup sounded amazing. Unfortunately, I tried to make a creative substitute and it didn't turn out well. I haven't ever liked soup from Crockpots, so I don't know why I thought this one would be different. I'm sure it would've tasted better had a used the dry sherry the recipe called for rather than black currant balsamic vinegar. Bad idea!

Engagement Pictures {and sushi!}

Studying Time: 0
Cooking Time: 0
Driving Time: 50 minutes
Restaurant: Sushi Gallery Brooklyn

J and I went over to Brooklyn to have our engagements pictures taken. Our photographer was really nice and kept us laughing. Afterwards, we were starving (I took four hours getting ready and skipped lunch. I know.) so we stopped by a small sushi place. Sushi makes me so happy. Just thinking about it is enough to make me hungry! There are so many varieties and combinations that vary from place to place, but our favorite is always a roll with eel on it. This particular place had a delicious dragon roll with spicy mayo and eel. I don't know how authentic that is, but it sure is good. This place wasn't as good as our favorite Long Island sushi joint (Taka), nor was it as good as our favorite Lake Elsinore sushi joint (Hana), but it was good and definitely hit the spot after a long day! 

Pulled Pork Sandwiches | Try Anything Once

Studying Time: Three hours
Cooking Time: 20 minutes
Recipe: Pulled Pork Sandwich | Try Anything Once

So many times crockpot meat turns out dry and disgusting. This is not one of those times. I really loved Dionne's recipe from Try Anything Once and look forward to making it again! The sear on the pork loin makes all the flavor difference in the world. We served it on pretzel rolls that were on sale at Trader Joe's for a dollar and it made us feel fancy. Coupled with some nutty roasted broccoli, we were a happy pair. So easy and very delicious. 

Ground Beef Stroganoff | Whole Simple Life

Studying Time: Four hours
Cooking Time: 20 minutes
Recipe: Ground Beef Stroganoff | Whole Simple Life

I spent a very long time browsing Pinterest and all my pins for a recipe for stroganoff that didn't include cream of mushroom soup. While cream of chemical soup does have it's place (in my home town's famous Funeral Potatoes and Breakfast Casserole), if I can find a recipe that doesn't use the stuff, I like to use it instead! This recipe wasn't much to look at, but it tasted very good! J boiled up some noodles and this quick dinner was ON! 

Black Bean Tacos from Hidden Fruits and Veggies

Studying Time: Three hours
Cooking Time: 20 minutes
Recipe: Black Bean Tacos | Hidden Fruits and Veggies

I like making black bean tacos, but some times you just need to mix things up a bit. I found this recipe over at Hidden Fruits and Veggies (this is a website for me. I hate veggies!) and had to try it! I added in some Cowboy Caviar from Trader Joe's and a little bit of salsa. J decided to spice things up by layering soft shells and hard shells. I *think* you are supposed to drain the beans before putting them in the crockpot because Kelly's tacos looked much more like refried beans than mine did. Even so, J and I loved this recipe and I'll definitely make it again, this time trying it with drained beans first. There's nothing better than coming home (or in my case moving from desk to kitchen when J comes home from the hospital) to dinner already MADE! 

Lamb Burgers

Study Time: Three hours
Cooking Time: One hour

Carbonara with Applewood Bacon and Almonds

Studying Time: Four hours
Cooking Time: 45 minutes 

Being that I'm {1/8th} Italian, I love making pasta. B is {more} Italian too, so he loves eating pasta. It really works out nicely. Talking about carbonara always makes me want to tell this story:

For Christmas a few years ago, I gave B a cooking class.

We drove all the way to LA and found the Sur La Table at the Grove. We weren't sure what kind of people take cooking classes so, we silently wandered into the class like embarrassed, young college students. The class was full of middle aged women, B and...Ryan Gosling. Which, I think, has made my life. {Sorry, B}. I stood on my tiptoes and whispered in B's ear: "Oh. My. Gosh. That's Ryan Gosling!" And of course I, erm, nonchalantly...glanced...at Ryan Gosling...again...

B was like: "Who?"

Men.

B and I went about our business cooking Carbonara and apparently ruining it. The chef asked us, "Did you remember to render the fat from the bacon?" To which we replied, "Um. Render. Yeah. Of course?" The chef declared our bacon Ruined But Possibly Okay If It Sits For Awhile. While the bacon was sitting, B and I listened in on how to make homemade tortelli. MMMMM. And Ryan Gosling?

Ate our bacon.

He said, "I don't know what he's talking about. This is delicious."

Once you've made delicious bacon for Noah from The Notebook, how do you go up from there!?

Also, why didn't the chef just tell us the bacon fat had to be rendered?

Even though we have a recipe from that night, I like this recipe (and the way I've adapted it) better. So I'm going to call this the Ryan Gosling of carbonara.

Ryan Gosling Carbonara {adapted from Tyler Florence}
{serves two, but you'll probably want some caprese or bruschetta to go with it}

Ingredients

1/2 pound dry spaghetti {or capellini}
1/2 lb uncured applewood smoked bacon, cubed 

1/2 onion, diced

2 garlic cloves, finely chopped

3 large eggs
1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving {don't use anything but fresh!}

Pinch of salt
Freshly ground black pepper

1/8 cup chopped dry roasted almonds, optional

Directions

Wait until your bacon, garlic and onion are cooked before dropping your pasta in the boiling water. This will make sure that your noodles are HOT which is the most important part since this is what cooks your eggs.

Add bacon to skillet over medium-low flame and cook until bacon is just about crisp and the fat is rendered. When the bacon is just about done, add in garlic and onion and cook for 3-5 minutes to soften. Remove bacon, onion and garlic from skillet and set aside. Keep bacon grease in skillet.

Meanwhile, bring a large pot of salted water to a boil. Once your bacon, garlic and onions are cooked, add the pasta and cook until al dente

Add the hot, drained spaghetti to the skillet and toss to coat the strands in the bacon fat. Beat the eggs, Parmesan and pepper together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, tossing quickly until the eggs thicken, but do not scramble.

Pile that delicious pasta on a plate. Top with almonds. Serve with more cheese!

*Edit: B is now protesting that he did, indeed, know who Ryan Gosling was. AND he was staring at us. AND he fed us Bolognese Paparadelle.

Mexican Lettuce Wraps

Study Time: Three hours
Cook Time: 0 {J made these!}

Beets and Bourbon

It’s been a busy week around apartment 3B. I have a presentation coming up and worked tirelessly this week on analyzing country music for gender and racial bias. I’m also planning our wedding and designing the invitations etc. which is pretty time consuming! Despite all the business, since B has the week off from his medical school rotations, we squeezed in some fun. We traveled through so pretty heavy traffic to Brooklyn so we could scout around DUMBO for some good locations for our engagement pictures and also (mainly), to eat at Smorgasburg. My recorded time for studying that day? A big fat zero. Driving time? About four hours round trip. But, the end result? So worth it. I love Smorgasburg.

I should point out that Smorgasburg is a food flea market and it is quite possibly one of my favorite things in the entire state of New York.

We try to eat something new each time we go. The schnitzel from Schnitz on a pretzel bun sang out a sweet siren song of deliciousness. I was too focused on stuffing my face with amazingness to take a picture, but Schnitz’s website, luckily, had a great picture of the Sweet Onion. This beautiful thing is a chicken schnitzel with pickled red cabbage and beets. The texture? Perfectly fried. The flavor? Out of this world.



Butter and Scotch was our next stop because they were serving maple bacon cupcakes and toffee trifle with bourbon whipped cream. I’ve had good cupcakes, but these things were out of this world. Again, I was too busy eating to take a picture. The perfect combination of salt sweet maple bacon goodness was too overwhelming. And the trifle was most excellent as well.

We finished our remarkable lunch with a most unremarkable dinner, so I won’t spend any more time talking about it.

Last night, since we were on a bourbon and beets kick, B made bourbon rib eye steaks and I made roasted Parmesan and garlic potatoes and a beet and feta salad topped with blood orange and black currant vinaigrette. Deliciousness all around! I wish we could have cooked the steaks on an outdoor grill, but we don’t have one. Yet. We used the trusty Foreman grill and they came out great.

Bourbon Street Rib Eye (adapted from Allrecipes.com)
serves two

Ingredients

• 1/2 cup water
• 1/3 cup bourbon whiskey
• 1/4 cup soy sauce
• 2 tablespoons packed brown sugar

• 1 tablespoon and 1-1/2 teaspoons Worcestershire sauce
• 1 tablespoon lemon juice
• 2 (6 ounce) beef rib-eye steaks

Directions

1. Whisk together the water, bourbon whiskey, soy sauce, brown sugar, Worcestershire sauce, and lemon juice in a bowl, and pour into a plastic zipper bag. Add the rib-eye steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
2. Preheat George Foreman grill.
3. Remove the rib-eye steaks from the marinade, and shake off excess. Discard the remaining marinade. Grill the steaks for approximately eight minutes.

I’m thinking of playing around with a What’s on the Menu Monday feature so it will force me to meal plan and prep and stick to it!