Tuesday, January 26, 2010

Rollin' with the Homies

I just saw this advertisement during early-evening programing for this product.

Yes, L'Oréal Paris has developed the most ingenious device to make absolutely certain your makeup doesn't smudge, smear, or streak!

But wait, doesn't this device sound a little familiar? Oh yes, here it is.

That's right, ladies. Just as you apply an even coat of paint to match your new living room, so can you now apply makeup to your face. Why stop there? Why not spackle over your pores? Sand down the acne? Don't forget the layer of primer before you finish it all with two coats of a durable acrylic latex matte. You'll never have to buy makeup remover again!

Friday, January 1, 2010

"Your time... begins now!"

The coveted prize in the Beck Family white elephant gift exchange was a copy of the Top Chef Quickfire Cookbook. After frequent confident hand-changes, the last number, my number, was called and I quietly claimed the shiny desirable.

I'm not going to pretend that I wanted it most, or that I didn't feel guilty after having watched cousin after cousin eye the book with delight. I promised to blog the recipes and the results. I'll try to have a weekly recipe experiment (not always on here) in which I divulge the relative success and deliciousness.

Tonight's reciperiment: Joey's Scallops with Jasmine Rice Risotto

1 c. jasmine rice
2 c. coconut milk
8 shiitake mushrooms, stemmed and sliced
1 mango, peeled, pitted, and diced
1 T. thinly sliced fresh mint
1 T. thinly sliced fresh basil
8 scallops
cayenne pepper
1 t. peanut oil for frying

1. Over medium heat, stir together rice & coconut and cover. Bring to slow boil & reduce heat to medium-low. Cook until creamy (~ 15 min). Remove from heat, then stir in mushrooms, mango, mint, and basil.
2. While rice is cooking, season scallops w/ salt & cayenne. Over medium-high heat in a large sauté pan, heat peanut oil. Add scallops & sear for 1.5-2 minutes on each side (mine took longer than this, but the rice & scallops were done at exactly the same time).
3. Spoon rice onto each plate & top with scallops. Garnish with mint and basil if needed.

Prep: 35 minutes; serves 2-4

Okay, this was basically the perfect serving size of food for me, but I think my dad was a little let down that there weren't more scallops (I used mini-scallops, about 12 oz.). Also, my mom acted as sous-chef (a.k.a. cutting up the mango and mushrooms), so the prep time including cooking was maybe 20 minutes. At the most. Outstanding.

Judges? What do you think?
Linda: 9/10 a very yummy birthday dinner treat!
CMDP: 6.5 or 7/10 using the TC judges' scale. The rice was a little overcooked, and the plating wasn't particularly inspired, but the play of flavors was very delicately balanced.
Dan: "Yeah, it's good."