Since the last post that i updated, there have been many changes. I quit my office job and I finally started my new carrier in cooking, which has made me realize anew that there is so much to learn. Also, as well as with all the other fields than cooking, there are many types of humans there. Those who studied cooking at school when there were young and they have been cooking all their life, or those who had totally different lives before, having weekends off like everybody else, but decided to leave them all and jumped into this hard working cooking industry. Those who don't even want to go into the kitchen when they are not woking or those who till love to cook for others anytime, anyday.
Apparently, I am the latter so far. Perhaps it is because I'm not a proper chef yet but I still really don't mind (actually love) cooking for my people. I believe there are other pleasures that we can't have in professional cookings and that always remind me why I left my easy life with good salary and many holidays and started my new life.
Anyway so, here is the meal that I made for my best friend.
Chicken Drum Sticks and Vegetables stewed in Tomatoes,
Parsley Buttered Fusilli with Parmesan on the side.
Salad:
Marinated Carrots with Green Herb Salad.
Easy and filling, but nice and healthy home cooked meal.
Salt chickens and pan fry them with chopped garlic, chill and sliced onions, just to give a little crisp to the skin, then add vegetables (this time I used egg plants, red paprikas and mushrooms), add some fresh tomatoes and pour white wine into the pan, then canned tomatoes. Used some miso for its saltiness this time and also to give deepness, and always a couple leaves laurier for the smell as well as some honey for the natural sweetness. Let it cook till it gets boiled down, removing the harshness at the same time.
Cook pasta and just before they is ready, take some boiling water and add them into your chicken. After draining your pasta, put them back to your pot then immediately add butter, let it all melt then add Parmesan cheese and chopped parsley.
For Marinated Carrots, cut carrots into fine stripes, then marinate them with white wine vinegar, white mustard, cumin powder, honey and salt. Before serving, add chopped parsley and serve them on green herb salad lightly dressed with lemon juice, olive oil, salt and pepper.
Now it's all done and ready to eat. I did open a bottle of super market bottle of Chablis to eat with though.
After filling ourselves up, we watched "Paris" by Cedric Klapisch. It was silently beautiful with french humor and dramatic french music. I indeed enjoyed my Sunday night with a great company.
Yes yes, I still do love cooking, and yes yes, I like to see the smiles on my people.
