Monthly Archives: September 2011

Cooking Fail – Cupcakes and Chocolate Frosting

My wife had been talking about cupcakes for about three days straight. And so, I had to accomodate. After all, she is making me a baby. Unfortunately, these cupcakes didn’t quite turn out. At least they tasted good.

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Roasted Chicken with Lime

Ina Garten roasting chicken for the Food Network

Last year, I learned to roast a whole duck (roast duck recipe). This year, I decided I would try and roast a whole chicken. As a starting point, I used an old Ina Garten roast chicken recipe.

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Turkey Mushroom Ravioli


dishing out the filling

After the moderate success in using the pasta machine to roll out my pasta (angel hair pasta recipe) compared to using a rolling pin (butternut squash ravioli, taglietelle), I decided I would give the pasta machine a shot at making ravioli. And, with the fall weather approaching already here, I wanted to make a ravioli that really felt like fall.

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Jang Ramyun

Joong Boo korean grocery store north of Kimball and Belmont

On a recent trip to the Joong Boo Market korean grocery store, I stocked up on some Shin Ramyun, my favorite. And I also picked up a handful of ramyuns that I had never tried before. Here is the first in this series – Jang Ramyun.

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Madison Farmers Market

at the capital building in Madison, WI

Last week, we were invited to attend the baptism of the daughter of my wife’s cousin. In a rare turn of events, we ended up arriving there about an hour and a half too early. My wife and I wanted to find a place to hang out and kill some time before the baptism. And that is how we stumbled upon the Madison Farmers Market.

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Tonkatsu

With summer coming to an end, that means that it is no longer too hot to be frying things. And so, I made one of my wife’s favorite things to eat, tonkatsu. Tonkatsu is thin pieces of pork with a panko crust. It is similar to a chicken milanese and pretty much the exact same thing as a schnitzel. But what really sets tonkatsu apart from it’s culinary counterparts is the sauce.

tonkatsu ingredients

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Potato Skins

potato skins

Having mastered the baked potato earlier in the week, I decided that, for the second week of the Bears 2011 season, I would take on the baked potato’s cheesier, fattier cousin – the potato skin. They super easy. But they take for-friggin-ever.

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