What have I been up to?

So, what have I been up to?  Not a lot of cooking, that’s for sure, but I can always eat.  So, without further ado, a short photographic journey of some of my recent food explorations, both in and out of my kitchen:

I made purple salt-roasted potatoes.  Anything purple just tastes better, and when you roast them this way and put a little bit of ketchup on them, it’s like a much, much healthier alternative to french fries.  This is a good thing when your stress level is through the roof, you’re up until all hours and you live behind a place that makes killer french fries until 4 am.

pre-roast, coated lightly with olive oil and sitting on a bed of sea salt.

the potatoes don't lose any of their beautiful purple color this way.

Then there was Fakesgiving (it means what it sounds like) with some friends from baked.  I didn’t get a ton of very good pictures, but have a look at this plate; there’s turkey, homemade stuffing, a pumpkin-ricotta pasta bake, corn-millet casserole, mac and cheese, mashed potatoes, brussel sprouts, beet hummus, salad, and all kinds of roasted root veg.  Not to make you jealous, but there was also pie and a pumpkin cheesecake for dessert.

***

The next day was followed with more epic eating out at Four Sisters Restaurant, my favorite Vietnamese place, out in Falls Church.  I had phở and summer rolls too, but ate them before I remembered to take pictures (this happens more often than I’d like to admit).  I did get some good pics of the bún (a rice vermicelli noodle dish served with fresh julienned veg and a sweet/spicy fish sauce vinaigrette) and the green papaya salad. Behold:

green papaya salad.

rice vermicelli, carrots, grilled lemongrass chicken, peanuts, scallion, lettuce, fish sauce.

bún with grilled lemongrass chicken.

I also did some marketing at H-Mart, a predominantly Korean grocery.  They have amazing producing and also a great seafood section– despite the overwhelming amount of seafood, it smells like the ocean instead of fish– always a good sign.  Have a quick peek at some of the fruit and veg my friend Dan snapped with his phone:

tomatillos, with cactus leaf to the left.

rambutan!

fresh olives. asian cuisine, especially chinese cuisine, treat olives very differently from mediterranean-style food.

chilies!

fresh chickpeas-- there's usually two bright green lil guys nestled inside of each pod.

The next weekend I jumped continents, culinarily speaking, and made gorditas with some friends.  Or rather, I made pico de gallo, and my lovely friend Nathalie cooked for the rest of us.  There were homemade gorditas (like a Mexican pita pocket, made with masa de harina), refried beans, queso fresco, shredded chicken in salsa verde and a chipotle salsa, and tequila.  I cheated in the below picture and made them open-faced instead of slicing them into pockets.

resembling nothing like the kak you get from taco bell.

In the meantime, I’ve been making lots of stir-fries, eating a ton of veggie burgers and a random assortment of things cobbled together that don’t really resemble a meal in any way, shape, or form.  However, I have a serious surplus of fuyu persimmons hanging out on my countertop and hope to be making some tasty nibbles with those in the near future.  Until then …

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