EnnaEel Cooks

August 29th, 2008

Often talking’s like heiroglyphics. How can love be so specific?

Posted by LA in Barista Stories, Relationships

I’ve been cut off. Today, a doctor let me know that the amount of caffeine I’ve become accustomed to consuming for the past year has actually caused me a considerable amount of bodily harm.
Lame.
A barista who can’t drink coffee? That’s just cruel. I suppose it’s just soy honey steamers for the foreseeable future.

In mostly unrelated news, I have two functioning thumbs.
Before you sit back and say ‘pfft, you and the pandas, big deal,’ let me tell you, a month ago two thumbs was like something from my dreams. Along with marrying Seth Rogan and opening my own bakery and calling it ‘Sugarbuns.’
I lost use of thumb in a sad lemon-slicing accident. I’ll spare the gory writhing in pain on the floor of the back-room details, but suffice it to say, one bleeds out of their thumb a lot more than one might expect.
Thumbs are really useful. And you don’t think about it until you can’t use it anymore. Tying shoes, opening bottles, turning pages, texting, typing, you name it.
‘Okay, but what’s your point?’
So, for the first week or so, I couldn’t remember having an intact thumb. Have you ever done that? When you’re really sick, or really stuck in the middle of something bad, and you just can’t remember what it was like to not be sick or stuck. And while you may know better, it still seems as if the way things are at the time is the way they’re always going to be.
Of course, it slowly got better.
And now, I have this miraculous fixed thumb. And in between bouts of being ridiculously astonished at the amazing (dude, we are so amazing) healing powers of my own body, I try to remind myself of the way I felt in the beginning.

It was bad. This garish wound that was made even more inconvenient at a job where I serve drinks all day.
And I waited. Now it’s all pink and new and a lot more sensitive to touch than my other thumb.

So.
Just thought the whole thing was worth remembering.

August 23rd, 2008

If I had some more time to spend, then I guess I’d be with you my friend.

Shrimp wonton noodle soup with kamaboko. I know, I know. Comfort food much? I could’ve added some bok choy to make it a lot prettier, but it was late, and I wasn’t in the mood to go hunting down fresh veggies. The wonton took forever to finish, so the sooner they could get in my tummy, the better.

Shrimp wonton
1 c. (about 1/2 pound) ground chicken
8 medium shrimp, peeled, deveined, finely chopped
1 green onion, finely chopped
1 t. soy sauce
1 t. dry sherry
1/4 t. white pepper
20 wonton skins
1 small dish of water

  • While filling your wonton, bring a large pot of water to boil.
  • Mix the chicken, green onion, soy sauce, sherry and pepper together to form a smooth paste. Add shrimp.
  • Scoop about 1 t. of filling onto the center of each wonton skin.
  • Dab your finger in water dish, then run it around 2 adjoining edges of each wonton skin to dampen.
  • Fold the wonton skins over to form triangles. Press the edges firmly all the way around to seal. Set filled wontons aside (don’t let them touch or they’ll stick together). Repeat with remaining wonton skins until all are made.
  • Gently lower the wonton with a slotted spoon into the boiling water, dropping them in successively one by one, so they don’t stick together. Boil until the meat is cooked and the wontons float; about 4 to 5 minutes. Wonton you don’t use can be frozen (don’t let them touch when you wrap them) to be used later.
  • Remove with a slotted spoon and drain.
  • Soup stock
    4 c. chicken broth
    fresh kai lan or bok choy
    1 T. soy sauce
    1/2 t. sesame oil
    1 green onion, chopped
    1 small garlic clove, finely minced

  • While the wonton are cooking, heat the chicken broth until boiling.
  • Stir in your chosen veggie, soy sauce, garlic and sesame oil. Cook for 1 minute, until the veggie softens.
  • Ladle the soup into a large bowl. Add lamian and wonton. Garnish with green onion, sesame seeds, or kamaboko.
  • So, I didn’t exactly pick the most complicated recipe to offer as penance for being absent for so long. But while grocery-shopping I did pick up ingredients for a curry dish or two as well as everything I need to make a batch of malasadas, so I will hopefully be posting those soon.

    The other night, a friend and I spent some time wandering around the Loop. We ended up settling at Meshuggah’s to caffeinate ourselves and sit around and talk about things like art and religion and whether or not collecting Hello Kitty paraphernalia is cooler than collecting fairies. (Anyone who has seen my apartment knows my vote.)
    At some point, a very nice and normal looking guy in his late 20’s joined our conversation. He had glasses, a pipe, a beard, a wedding ring, and a Blackberry filled with dozens of photos of maybe the most adorable baby in the world. He told us about coming to St. Louis to get his Masters in philosophy, about how much he loves The Office, about how he was 4 hours away from his wife and child, about how he felt about education, art, religion, cable television, and what the idea of the “cougar” means for girls my age trying to get dates.
    I didn’t really think the conversation could be more entertaining, or more random.
    Suddenly, he gets serious. Sort of. He asks if he can be perfectly frank and get our honest opinion on a situation he’s in. He says, “So, I have a date next weekend.”
    Ohhh-kaayyyy.
    Fast-forward through our puzzled looks, and our polite questions that could easily be translated as “What the hell?” and we’ve learned that this date is with a girl that he has no feelings for and has not informed of his non-single status.
    My friend was very clear to him how she felt. What he wanted – which he described as “having his cake and eating it too” – was utterly despicable. While I felt similarly, I tried to ask questions to point his brain in the right direction.
    Q: “Would sex with this new person be worth losing your wife and child when she found out?”
    A: “No, my wife wouldn’t leave me. She’s too nuts about me.”
    Q: “How would you feel if you had discovered that your wife had done same thing?”
    A: “I wouldn’t really mind that much.”
    Ohhh-kaayyyy.
    He argued that it was harder for a man to remain monogamous. He said women didn’t need sex the same way men did. Every reason we gave for him to simply go home for the weekend instead of seeing this new girl was met with an excuse.
    As the barista from Meshuggah gave a last call and we started to get up to leave, all we could do was ask this man to go talk to his wife so that – at the very least – she could make an informed decision as to whether she should stray or remain faithful, the same as her husband.
    He had told us his real name, where he lives, and where he goes to school. As we left, he seemed nervous, and suggested he’d prefer we not try contacting his wife. I joked about blogging about it instead.

    I don’t want to marry this man. I don’t want to be sitting at home with an adorable 5-month-old while my husband discusses cheating on me with a couple of strangers.
    The idea is a little bit terrifying.

    July 15th, 2008

    And it’s bigger than everything I have ever done before.

    Posted by LA in Barista Stories

    I have not had time to cook lately. Or to even go grocery-shopping. Or eat. Or sleep. Or really do much else besides be at work.
    So, this means no fun food or comic book updates, but I do have the following gem to share.

    Friendly Neighborhood Barista: G’morning. How are you doing today?
    Customer: I need a flat latte. With an extra shot. I learned that here. The flat part.
    FNB: Ok. Would you li-
    C: And I’d like it with less milk.
    FNB: *looking puzzled* Well, if we make it flat, that means there will be no foam and more milk.
    C: Yes, but I’d like it dark. Make it dark.
    FNB: *again, looking puzzled*
    C: Just make it with more water.
    FNB: Well, there’s actually no water in your latte. It’s made with shots of espressso, steamed milk, and usually, a little bit of fo-
    C: Ok then, just make it with mostly espresso.
    FNB: You’ve included 2 shots so far, would you like to add -
    C: No. No more. Just make it stronger.
    FNB: Well, I –
    C: Just give me an americano. What is an americano?
    FNB: That would be shots of espresso in hot water.
    C: Then do that. And make it strong. With no foam.
    FNB: There will be no steamed milk, and therefore no foam in your americano. Would you like us to add steamed milk?
    C: *pretty aggravated* Sure. Just make it strong.

    This exchange was almost as fun as the time I had a small discussion with a male customer who insisted that espresso drinks were a newfangled invention. I mentioned that they’ve been around in Europe since the early 20th century, nearly as long as drip coffee which has only been popular in the United States since the War of 1812. He claimed he just wanted an “American cup of coffee.” I mentioned that the origins of coffee-drinking are traced back to Ethiopia and the Middle East – I didn’t mention the fact that a pope once tried to ban it because it was thought to be a “Muslim drink.”

    People are funny.

    June 19th, 2008

    But you don’t really care much for bike rides or autumn. Or me.

    Posted by LA in Recipes, Rice

    Crab maki-zushi and spinach salad with miso dressing. So, I haven’t been cooking much lately. My expendable income has largely been spent on a new Canon 30D (with new 17-85 mm lens, and 430EX) after the previous dslr went kaput, and a graphics tablet. (My first Woot!) Both items are necessary for me to perpetuate my image as a starving artist, therefore neither of them are any good at grocery-providing.

    But I made sushi for lunch today, so I can’t be hurting for groceries that much, can I? The roll would likely have been +50 tasty if I had some fresh asparagus, but as it was it was pretty much really delicious. The miso dressing on the spinach is from a recipe I already posted.

    Sushi rice
    1/2 c. sushi rice
    1/2 c. water
    1 T. rice vinegar
    1 t. sugar
    1/2 t. kosher salt
    1 T. mirin

  • Rinse rice 4 or 5 times, until water runs mostly clear. Drain well each time.
  • Quickly bring rice to a boil, and then cover and let simmer. Cook about 15 minutes. Leave rice covered and remove from heat. Let sit for about 10 minutes.
  • Combine vinegar, sugar, salt, and mirin in a small bowl, and mix well.
  • Uncover rice, and move to large bowl. Lightly fan while combining with vinegar mixture. Mix gently. Fan until rice comes to room temperature.
  • If not going to use rice immediately, cover bowl with a cloth. Do not refrigerate.

    A recent promotion and raise will perhaps aid in the grocery-buying, so that I can continue my kitchen-based experiments. As well as purchase some much-needed art supplies to continue work on my comic book. It has 3 completed pages, and a nearly finished script.

    Me = Nerd

  • June 1st, 2008

    Hold it up high to the light and let it grow.

    Posted by LA in Comic Books

    I don’t know why I haven’t seriously pursued this before.

    I’m going to start working on a comic book. Nothing amazing or ground-breaking I’m sure. But mine.
    Well, I guess I technically started working on it this afternoon. I spent about an hour searching for my sketchbooks and prismas after I got home from work.

    That’s all, really.

    May 31st, 2008

    Don’t second-guess your feelings. You were right from the start.

    Posted by LA in Chicken, Recipes


    Citrus chicken with spinach. Not very interesting-looking or interestingly named. But tasty. So there.

    1 T. olive oil
    1 boneless, skinless chicken breast
    herbes de Provence (I use basil, rosemary, marjoram, bay leaf, and a little lavender)
    rice flour
    1 garlic clove, minced
    1 shallot, chopped
    1/4 c. dry white wine (I subbed Woodchuck Pear Cider, which is probably a big no-no, but my mind was in a million other places besides food-finding when I was going grocery shopping, and thus, no white wine)
    1/4 c. vegetable stock
    juice of 1/2 orange
    1 T. pineapple juice
    1/4 T. butter

  • Heat oven to 375 degrees. Heat oil in a large ovenproof sauté pan over medium-high heat. Season chicken with salt, pepper and herbes de Provence. Dust with just a little bit of flour.
  • Cook, meaty side down, 5 minutes. Turn over; cook 1 minute. Add garlic and shallot; stir 30 seconds.
  • Add wine (or Woodchuck); cook 1 minute. Add stock; cook 30 seconds. Add lemon juice. Transfer pan to oven. Bake until chicken is cooked through, 9 to 13 minutes. Transfer chicken to cutting board.

  • Place pan over medium heat; simmer sauce 1 minute. Add butter; swirl pan until butter incorporates and sauce thickens slightly.
  • Cut breast into 4 slices; transfer to a plate with spinach; top with sauce. Garnish with orange, if you want.

    I’m wearing my swimsuit under my clothes today.
    Just in case.

  • May 28th, 2008

    Science must be served!

    Posted by LA in Recipes, Rice, Seafood


    Baked ocean perch with a mustard-basil glaze, and a spinach, tomato, and whole grain rice salad. This was sort of an experiment. I bought the perch not really knowing what I was going to end up doing with it. I love when cooking makes me feel like a mad scientist.

    Mustard-basil perch:
    ocean perch filet
    1 green onion, sliced
    1 T. unsalted butter
    1 t. brown sugar
    1 t. maple mustard
    1 T. fresh basil, chopped

  • Preheat oven to 450 degrees. Melt butter in a ramekin in preheating stove. Add sugar, mustard, and basil.
  • Remove skin and place filet on very lightly buttered baking dish. Glaze with mustard mixture and sprinkle with green onion. Bake for 10 minutes.

    Spinach, tomato, and rice salad:
    1/2 c. whole grain rice (brown rice, red rice, pearled barley, rye berries)
    1 T. white wine vinegar
    1/2 t. kosher salt
    spinach
    sweet cherry tomatoes
    cracked black pepper

  • Bring 1 c. water to boil in medium saucepan. Mix in rice and kosher salt. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 40 minutes. Transfer rice to small bowl; fluff with fork and let cool.
  • Pour vinegar over rice. Add tomatoes and spinach and toss to combine. Season with salt and pepper.

    Okay. I know I put way too much green onion in this recipe. And if I were cooking for anyone but myself, I would likely not be so heavy-handed with them.
    Green onion : Me :: Sun-dried tomato : Late 90s housewives
    It’s my own personal trend. Maybe I’ll grow out of it someday, but until someday happens, expect me to add green onion to pretty much anything I feel like.
    At least, if I ever end up in an Iron Chef-type competition where the main ingredient is green onion, I will be well-prepared.

    After seeing Crystal Skull a second time (and from the same seat in the same theatre, no less) I have realized what was wrong the first time around.
    I was watching the movie in 2008.
    Indiana Jones fits in the late 80s/early 90s. If Temple, my (previously established) all-time favorite Jones movie, were released today, I would likely feel the same about it. Too much goofiness, nice action sequences, hot Harrison Ford, and “really, I don’t think I can buy this guy surviving (add your favorite ridiculously un-survivable Indy shenanigans here).”
    So, maybe there was some improvement in a second viewing.
    Regardless, I’m going to end up buying the dvd box set so that I can avoid buying a later one that will include Shia LaBoeuf playing an even bigger part in the franchise.

  • May 25th, 2008

    Missouri: Where they never feed you snakes before ripping your heart out and lowering you into hot pits.

    Posted by LA in Film, Recipes, Seafood


    Gingered shrimp with soup noodles and kai lan. There has been much time for insanity the past couple of days. This has left me with no time for grocery shopping. Thus, I now present lastminutecobbledtogetherdinnerforLA.

    lamian
    kai lan, blanched
    2 c. vegetable broth
    1 egg
    2 t. sesame oil
    2 T. rice vinegar
    1 t. fresh cilantro, chopped
    1 T. ginger, minced
    1/2 t. white pepper
    2 t. honey
    6 medium shrimp, peeled, deveined, brined
    2 green onions, chopped
    2 garlic cloves, minced

  • Mix vinegar, cilantro, ginger, and honey in small bowl. Season shrimp with salt and pepper. Heat 2 t. sesame oil in heavy skillet over medium-high heat. Add green onions and garlic; sauté until aromatic, about 3 minutes. Add vinegar mixture and shrimp to skillet; stir until shrimp are just cooked through, about 3 minutes.
  • Cook noodles in vegetable broth until just tender but still firm to bite, stirring occasionally. Drain. Transfer to bowl.
  • Poach the egg in remaining vegetable broth, and pour over noodles. Add kai lan and shrimp. Garnish with cracked pepper.

    For this recipe I sort of mish-mashed a bunch of familiar ideas together to make something new.
    I was standing in the kitchen, looking at the peanut butter and bananas I’d just set out to make maybe my 8th ‘nanner in a week, and I thought “I can do better.”
    Not that the ‘nanner isn’t capable of great things. Perhaps someday it will earn its place with its very own recipe entry. Maybe.

    I saw Indiana Jones and the Kingdom of the Crystal Skull recently.
    What I don’t understand is this: How can films like The Mummy and National Treasure borrow so heavily from the Indy franchise and still remain successful, while Indy borrowing these bits back makes for hilarity of the variety that I doubt neither Spielberg or Lucas intended?
    Monkeys? Beating up on villians? Really? Really?
    What happened to the Indy that pushed for the MPAA to create a PG-13 rating?

    The first and only Indiana Jones movie I experienced when I was little was Temple of Doom.
    This may have created a bias. Temple and Terminator 2: Judgement Day were the only films my father owned in English. Whenever I spent time at his house, I watched them backwards and forwards, and by the time I was 12 I could repeat every bit of the dialogue back to you, word for wonderfully quippy word. (Seriously, one of the best lines in any Indy movie has to be Short Round’s exclamation of “Dr. Jones, no time for love!”)

    By the time I got around to seeing Raiders and Last Crusade, I was a bit thrown off by the sudden shift to more Euro-centric adventures. The Indy I knew and loved was running across precarious rope bridges with a machete, not making eyes at German double-agents in Venice.

    Technically, Temple is Indy’s first film adventure. And it shows. You can see him still a bit intoxicated with the idea of “fortune and glory.” But not so much as to prevent him from risking his life to help a desolate village. Indy embarks on his quest for the Sankara stone due to completely unpredictable circumstance – literally dropped right in the thick of it . At least in the other films, he had a choice.

    I could go on about the great use of sidekicks, superior action sequences, or surplus footage of Harrison Ford sans khaki shirt. All would be more reason to hold Temple of Doom above all 3 (I hesitate to say 4) Indiana Jones films.

    But maybe a wee (itty bitty) bit of me enjoys having a favorite that is least-liked by most.

  • May 19th, 2008

    The only steps that matter.

    Posted by LA in Chicken, Pasta, Recipes


    Fettuccine alla carbonara with garlic-roasted chicken and asparagus, and a tomato, mozzarella, and basil salad. Also, some broiled garlic sourdough. Lordy bgordy, how I missed cooking for two!

    Garlic-roasted chicken:
    3 large garlic cloves, crushed
    1 t. dried oregano
    1/2 t. dried hot red-pepper flakes
    2 T. extra-virgin olive oil
    2 chicken breast halves

  • Preheat oven to 500 degrees with rack in upper third.
  • Mince and mash garlic to a paste with 1/4 t. salt, then transfer to a bowl. Stir in oregano, red-pepper flakes, and oil.
  • Cut a 2-inch-long pocket (about 1 1/2 inches deep) horizontally in side of each breast half and spread 1/2 teaspoon garlic mixture into each pocket. Coat chicken with remaining garlic mixture.
  • Roast chicken in a shallow foil-lined baking pan until just cooked through, 20 to 25 minutes.

    Fettuccine alla carbonara:
    fettuccine noodles
    asparagus, cut into 2 in. pieces, blanched
    4 large eggs
    1/4 c. finely grated parmesan
    1/4 c. finely grated pecorino romano
    1/3 c. heavy cream
    1 T. chopped fresh basil
    1/2 t. salt
    1/2 t. black pepper
    2 t. garlic, minced
    2 T. chopped scallions

  • Vigorously whisk together eggs, parmesan, cream, basil, salt, and pepper in a bowl until foamy.
  • Cook garlic over moderate heat, stirring, 1 min. (do not brown). Add scallions and cook, stirring occasionally, until softened, about 3 minutes. Add to egg mixture.
  • Cook pasta until tender, and drain.
  • Immediately add egg mixture and toss. When mixture is cooked, add blanched asparagus.

    I still can’t eat various meats, including but not limited to pancetta. Therefore, this slightly corrupted carbonara is instead protein-ified with roasted chicken.
    The mozzarella salads were about a portion too big, but the tomatoes I picked up were so incredibly lovely. I wanted to use more of them.
    Thank you to my boss who gave me a wonderfully healthy recipe that I went and slightly de-healthified.

  • May 18th, 2008

    I’ll be the first one to ask where you were.

    Posted by LA in Chicken, Hawaiian, Recipes


    Huli Huli chicken with sticky rice, and spinach with a white miso dressing and deviled egg. I subbed the spinach and egg for the traditional macaroni salad. Never been a big macaroni salad girl, even when it comes to plate lunch.

    Miso dressing:
    3 T. white miso
    1 T. lemon juice
    1 t. sesame oil
    1 t. virgin olive oil
    1 small garlic clove, crushed
    cracked pepper

    Huli Huli chicken:
    1 split chicken breast
    1 c. shoyu
    1/2 c. fresh pineapple juice
    1/2 c. honey
    1/3 c. brown sugar
    2 T. sesame oil
    3 garlic cloves, minced
    3 T. tomato paste
    1 T. fresh ginger root, minced
    Ground black pepper to taste
    Hawaiian sea salt to taste

  • Mix shoyu, pineapple juice, honey, brown sugar, oil, garlic, ketchup, ginger, salt, and pepper. Marinate chicken for 20 minutes to 4 hours. Refrigerate.
  • Before grilling, let chicken sit until it is at room temperature. Grill on a barbecue rack over medium coals, turning often for about 45 minutes. Baste frequently.
  • Or, if you are lacking in the barbecue-having department, you can roast the chicken in an oven preheated to 325 degrees. Baste often, for an hour.

    Ok, so maybe not the most clever meal to prepare when you’re immediately craving it. I started marinating the chicken at 4:30, and my insides nearly ate themselves until it was done cooking at 9:00.

    So, is it obvious?
    LeeAnne is feeling homesick.
    I seriously considered making some malasadas as well after I saw I had some yeast in my pantry, but knowing that I’d either have to eat them all myself or throw away half of a batch nixed that idea.

    Making new friends, keeping busy with various photo-related projects, and exploring the areas in and around St. Louis for event photo jobs have been staving off this impending loneliness that has been trying to invade my brain. And for the very small amount of free time I’ve had lately, life has been rather pleasant. Considerably, actually.

    But even all I have to look forward to in the coming weeks isn’t enough to obviate the inevitable inward sigh when I hear of others’ time spent with family and old friends.

    Then I head to the kitchen to turn my yearning for something familiar into a tasty dish or two.
    And the brilliance of living and cooking in a studio means that I will get to come home to an apartment that smells like home for at least the next couple of days.

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