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I like to cook! Unfortunately I live with a dorkbot who doesn't like delicious things. So I cook too much and then have to eat it all. BOOHOOHOO

For my lonely boring birthday I had fun cooking and this is what I done cooked:

Shrimp with Orange and Rosemary
This is basically my favorite recipe from Mark Bittman's bible: How to Cook Everything.

*A passle of shrimp, in this case, prawns, which, it turns out, is Seattle grocery code for big shrimp what have a bit more flavor than normal big shrimp, shells on.
*One orange
*A whole bunch of fresh rosemary, which I have been growing in a pot on my balcony and managed not to kill yet! Hurrah!
*Olive oil
*One oven-safe pan or dish that will hold all your shrimp in one layer

-Cookin Time-
1. Preheat your oven to 450, aka crackin' hot.
2. MISE EN PLACE! (said in outrageous french accent) Wash your shrimp and if you wanna, devein them, but who the heck cares, I don't. Leave the shells on. Chop up your rosemary, it doesn't have to be perfect, just bang it up so all the flavor leaks out. Zest your entire orange, for this I use a nifty microplane but any zesting device will do, including a peeler and then hand chopping the zest into bits. It's sposed to be rustic, anyway. Squeeze the nekkid orange for its delicious juices.
3. In your dish, pour a blob of olive oil, and dump all the rosemary in there. Stick it in the oven and let it heat up till it starts to sizzle and your kitchen starts smelling strongly of rosemary, but don't let the rosemary burn. Take it back out of the oven.
4. Add the shrimp, zest, and orange juice, plus a healthy dose of salt, and toss to coat. Spread the shrimp out so they're all in one layer, and stick it back in the oven. Cook for about ten minutes or until they are done through, depending on the size/type of shrimp.
5. Let cool! Because leaving the shells on adds so much flavor, you have to shell them with your fingers at the table and while I always think this adds to the enjoyment of the meal, it's bad to do this when the shrimp are 450 degrees. Also these shrimp are just as good cold the next day, I swear, not that there's often been any left over.
(If you want to get stupid fancy, set the shrimp aside to cool and reduce the juices in the pan, it'll be a sweet shrimpy sort of broth with a wicked herbal rosemary kick, serve on the side for dipping.)

Fennel and Golden Beet Salad
I made this one up on the fly and it turned out awesome.

* 1 fennel bulb, smallish, no fronds, they are yuck.
* 3 big ol' golden beets, which are less staining than the red ones and slightly less sweet, but red will do. I got the much cheaper bulk ones because I had no intention of eating the beet greens.
* 1 lime
* Olive Oil
* Salt & Pepper
* A bowl

-Cookin Time-
1. Preheat oven to 400.
2. Wash beets clean of excess dirt, cut off tops if there are any. Wrap each beet in foil individually and place in a pan. (I actually have a pan that I've stained irreparably with beet juice that I use just for this.) Stick in the oven for approx 45 minutes, or until you can stick a knife through the largest beet with little resistance.
A note on timing: I roasted the beets same time as doing the shrimp, so for about 15 minutes it was at 450, which is fine.
3. Clean the fennel and core it. Chop the fennel into thin strips.
4. In the bowl with the fennel squeeze your whole lime and add salt. Mix and let marinate for a while as the beets finish.
5. Take the beets out and submerge in a bowl of ice water until they can be handled. Peel them and cut in half, then in slices.
6. Toss with the fennel, add olive oil, and taste to see about the salt and pepper. The beets will warm the fennel and make it yummy.

Serve alongside shrimp. Feel fancy. Watch Anthony Bordain. Drink with jasmine tea. Later, eat chocolate cupcake with pink frosting and rainbow sprinkles.



( 3 comments — Leave a comment )
Aug. 18th, 2009 04:36 pm (UTC)
Ugh, those recipies sound so GOOD. Dx I'm at work for the next three hours, so my food choices at the moment are limited to coffee, hot chocolate, and... coffee. >_>;; Although hot chocolate IS pretty good. <3 Shrimp and salad sounds gorgeous right now.

Happy birthday, by the way! :D Hope you had a good one!
Aug. 19th, 2009 02:56 am (UTC)
sounds very tasty and attractive. i am very glad that you enjoy and seem to know how to cook. i hope that was partly my fault.

i just might try the shrimp recipe.
Aug. 19th, 2009 03:29 am (UTC)
it was rather orange colored. I had it on a green plate. It was quite pretty, yes.

And yeah, it's totally your fault. Because I felt like you didn't cook things (mostly veggies) in a way I liked and I wanted to find out how to do it, and also because you instilled in me a great deal of guilt about not cooking for myself, AND because you ARE a very good cook so I had the basics in my head from watching you do it all the time, so it wasn't nearly as intimidating as it is for a lot of people. So hurrah for that!
( 3 comments — Leave a comment )