Egg and Cheese Sandwich

This is egg and cheese made over. I was definitely craving something with egg today, and luckily just went to the grocery store. At first, I wasn't going to make this post, because I was really hungry and wanted to devour the sandwich right away; but after I plated, it looked so pretty sitting there. The deep red color of the romaine and bright hues of arugula and mizuna contrasted so wonderfully. This is probably the prettiest sandwich I've ever made. That's all I have to say about that.

What's in it:
-thin whole wheat bagel, egg, salt, oregano, paprika, chedder + jalapeno + roasted red bell pepper cheese spread, red romaine, arugula, mizuna

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Caramelized Watermelon

     Caramel. Yum. Watermelon. Yum. Caremelized watermelon? That sounds weird. I know you're thinking that. Well, stop, and open your mind to the brilliance that is heat and sugars. I decided to go out on a real limb here and display a gourmet dessert that probably wouldn't cross your mind, but would definitely make Gordon Ramsay proud. It's summertime, so that means I've been indulging in one too many cooking shows on television (MasterChef, Food Network Star, and Hell's Kitchen, which is starting soon!). I see. Then I do. And voila! You get daily posts to read on this blog. (Let's hope I keep this up). I'm surprised I'm even doing any cooking and blogging, considering I have the MCAT looming over my head. But this is how I unwind and get my mind off microbiology, ochem, and physics (blech). However, the nerd in me then goes back and learns the science behind what I create. Despite how much I don't want to admit it, I love science. Anyhow, back to the important thing. Watermelon you say! Confounded! Believe it, folks. I first searched my leftover watermelon half for the perfect area to cut a small steak. Then I tested a piece in the pan. I seared all sides, making sure to lock in the water but create a layer of caramelized crust. Let me tell ya, seared watermelon doesn't smell good. So I went on to fix this stinky creation. I decided not to add extra sugar to the watermelon, as it's already abundant in natural sugars. However, I thought, what would make this smell better? Without much hesitation, I excitedly whispered, cinnamon! (Yes, living alone has forced me to begin whispering to myself...) I cut out another perfect steak of watermelon, and sprinkled on a conservative amount of beautiful, powdery cinnamon. I carefully placed it on the hot pan and seared that sucker to perfection. You could hear the slow sizzle and smell the intoxicating aroma of cinnamon...I was ecstatic! I had just owned several biology passages in my MCAT practice, so I was definitely on a high. A quick couple minutes later, the watermelon piece looked perfect--each side locked and loaded with caramel. The consistency of heated watermelon is similar to that of a poached pear--soft and full of warm flavor. It's such a light yet powerful dessert and entirely too easy to make. Also, I know you're thinking it looks like ahi tuna...I definitely thought the same. I believe my next caramelization feat will involve oranges.

What's in it:
-watermelon, cinnamon

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Fish & Chips

Hello all! I'm back! I have been cooking quite often, but haven't been documenting it...sorry about that. I figured tonight for dinner I'd make something different and post it for you folks. I'm running low on groceries, so I had to make with what I had on hand. I realized I had a filet sitting in my freezer waiting to be picked, and 1 red potato sitting all alone in it's bowl. Immediately, I thought fish and chips! Britain's common meal, fish and chips is traditionally prepared as a breaded cod, deep fried, and served with golden fries. However, what I've made here isn't your traditional fish and chips; rather, I took the concept and added my own flair to it. I chose to use a trout, which is a fish very similar in taste and texture to salmon (my favorite type of fish). I soaked it in lemon juice, and crusted it with panko crumbs and toasted pistachio with dried parsley. For the fries, I used a red potato, with the skin left on, of course. I tossed them in olive oil, and sprinkled on a generous amount of paprika, garlic, oregano, and salt. The fries will take about 30 minutes to bake, and the trout is cooked at about 10 minutes per inch of thickness. You don't want to overload the fish with extra flavors and seasonings, because the taste of the meat is quite exquisite without adding anything to it. This is a very quick, no mess meal that will definitely fill your hungry stomach. 

What's in it: 

-trout, panko bread crumbs, pistachio, lemon juice, parsley

-red potato, paprika, salt, garlic powder, dried oregano, olive oil