Month: January 2017

My Three Recipes

/ Ryan Hoffman / 1 Comment

I chose the following three recipes because they are very important to me.  The first two are the most common meals I cook because they are easy and very cheap to make.  As you can see, the noodles even have a price per unit listing on the recipe.  The last recipe I chose because it is the best dessert that my mom makes and every time she makes them I already can’t wait until the next time.  It’s amazing and definitely worth the effort (if only I was good at baking).

Dragon Noodles

INGREDIENTS
  • 4 oz. lo mein noodles $1.13
  • 2 Tbsp butter $0.20
  • ¼ tsp crushed red pepper $0.02
  • 1 large egg $0.25
  • 1 Tbsp brown sugar $0.02
  • 1 Tbsp soy sauce $0.02
  • 1 Tbsp sriracha (rooster sauce) $0.08
  • 1 handful fresh cilantro $0.22
  • 1 sliced green onion $0.06
INSTRUCTIONS
  1. Begin to boil water for the noodles. Once the water reaches a full boil, add the noodles and cook according to the package directions (boil for 5-7 minutes).
  2. While waiting for the water to boil, prepare the sauce. In a small bowl stir together the brown sugar, soy sauce, and sriracha.
  3. In a large skillet melt 2 tablespoons of butter over medium-low heat. Add the red pepper to the butter as it melts. Whisk an egg in a bowl and then add to the melted butter. Stir gently and cook through. Once the egg is done cooking, turn off the heat.
  4. When the noodles are tender, drain the water and then add them to the skillet with the cooked egg. Also add the prepared sauce. Turn the heat on to low to evaporate excess moisture, and stir until everything is coated well with the sauce. Sprinkle the sliced green onions and cilantro leaves (whole) on top and serve!

Mango Tilapia:

  1. Preheat the oven to 400 degrees F (200 degrees C.)
  2. In a shallow baking dish, combine the olive oil, orange zest, orange juice, salt, pepper and chili flakes. Rinse the fish fillets and pat them dry. Place them into the baking dish and turn to coat with the seasonings.
  3. Bake for 10 to 12 minutes in the preheated oven, until fish can be flaked with a fork.
  4. While the fish cooks, combine the mango, onion, avocado, tomatoes, lime zest and juice, jalapeno, ginger, cilantro and 1 teaspoon kosher salt in a glass bowl. Stir to blend and set aside at room temperature until fish has finished cooking. Place fillets on a platter and spoon the salsa over them to serve.

Chocolate Cake Mix Bars

INGREDIENTS
  • 1 chocolate cake mix
  • 1 stick (1/2 cup) butter- softened to room temperature
  • 1 egg
  • 1/2 cup sweetened condensed milk
  • 1 cup milk chocolate chips
  • 1 cup white chocolate chips
INSTRUCTIONS
  1. Pre-heat oven to 350 degrees
  2. Line a 9×9 pan with parchment paper & spray with cooking spray
  3. Combine cake mix, butter & egg in mixer bowl & beat with paddle attachment until mix forms into a thick dough
  4. Press 2/3 of the dough into the prepared baking pan- it will look like there isn’t enough to cover the bottom, just keep working it into a thin even layer (it will cover)
  5. Sprinkle with 1/2 cup of each type of chocolate chips
  6. Pour sweetened condensed milk over the top in a thin, even coating
  7. Separate remaining dough into balls & evenly distribute over the top of the chocolate chips.
  8. Press down to flatten a bit; Top with remaining chips.
  9. Bake 27- 30 minutes
  10. Cool completely before slicing if you aren’t eating warm, right out of the pan.

 

Recipe Research

/ Rom Reiderman / Leave a comment

I chose these 3 recipes because they are simple enough to make even for someone who is not an expert chef. They are also relatively healthy, and use common ingredients that most people have. I have made these recipes multiple times and have always been satisfied with them.

1. Stuffed Chicken Parmesan

INGREDIENTS

Servings: 3

3 chicken breasts, boneless and skinless
Salt, to taste
1 cup mozzarella
2 cups flour
6 eggs, beaten
2 cups bread crumbs
1 cup oil, for frying
3 cups tomato sauce
½ cup parmesan
2 tablespoons basil

PREPARATION

  1. Cut a pocket into each chicken breast.
    2. Stuff the pockets evenly with the mozzarella cheese.
    3. Press the edges of the chicken together to seal the pocket.
    4. Separate the flour, eggs, and bread crumbs into 3 separate bowls.
    5. Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess.
    6. Dip the floured chicken into the egg, then the bread crumbs, coating it evenly.
    7. Heat the oil in a large pan over medium heat. Preheat oven to 180°C.
    8 .Fry the chicken until golden brown on both sides.
    9. Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top.
    10.Top with the rest of the tomato sauce, then sprinkle the parmesan and basil on top.
    11. Bake for 20 minutes.
    12. Serve!

 

2. Grilled Citrus Salmon and Asparagus

INGREDIENTS

Servings: 3

3 chicken breasts, boneless and skinless
Salt, to taste
1 cup mozzarella
2 cups flour
6 eggs, beaten
2 cups bread crumbs
1 cup oil, for frying
3 cups tomato sauce
½ cup parmesan
2 tablespoons basil

PREPARATION

  1. Cut a pocket into each chicken breast.
    2. Stuff the pockets evenly with the mozzarella cheese.
    3. Press the edges of the chicken together to seal the pocket.
    4. Separate the flour, eggs, and bread crumbs into 3 separate bowls.
    5. Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess.
    6. Dip the floured chicken into the egg, then the bread crumbs, coating it evenly.
    7. Heat the oil in a large pan over medium heat. Preheat oven to 180°C.
    8 .Fry the chicken until golden brown on both sides.
    9. Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top.
    10.Top with the rest of the tomato sauce, then sprinkle the parmesan and basil on top.
    11. Bake for 20 minutes.
    12. Serve!

3. Chicken Spinach Alfredo

INGREDIENTS

Servings: 3-4
2 tablespoons oil
2 chicken breasts, sliced thinly
3 cloves garlic, minced
6 strips cooked bacon, chopped
5 ounces spinach
2 teaspoons salt
2 teaspoons pepper
2 cups heavy cream
250 grams cooked rotini pasta
1 cup parmesan cheese
½ cup parsley, chopped

PREPARATION
1. Heat oil in a large pot over high heat.
2. Cook the chicken until no pink is showing.
3. Add the garlic, bacon, spinach, salt, and pepper, cooking until spinach is wilted.
4. Pour in the cream and bring to a boil.
5. Add the pasta, cheese, and parsley, stirring until the pasta is coated evenly.
6. Enjoy!

Three Recipes

/ Jordan Olschwanger / 2 Comments

1: Honey Glazed Salmon: I chose this dish because salmon is my favorite type of fish and a dish that I grew up eating on a regular basis

INGREDIENTS:

  • 4 salmon filets
  • Kosher salt and freshly ground black pepper, to taste
  • 4 tablespoons all-purpose flour
  • 4 tablespoons honey
  • 2 tablespoons olive oil
  • Zest of 1 lime

For the Brown Butter Lime Sauce:

  • 6 tablespoons unsalted butter
  • 2 cloves garlic, pressed
  • 1 tablespoon honey
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

  1. Preheat oven to 400 degrees F.
  2. To make the browned butter lime sauce, melt butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes. Stir in garlic, honey and lime juice, salt and pepper, to taste; set aside.
  3. Season salmon with salt and pepper, to taste. Dredge each salmon filet with 1 tablespoon flour and drizzle with 1 tablespoon honey.
  4. Heat olive oil in a large oven-proof skillet over medium high heat. Working in batches, add salmon to the skillet and sear both sides until golden brown, about 1-2 minutes per side.
  5. Place into oven and bake until completely cooked through, about 8-10 minutes.
  6. Serve immediately with browned butter lime sauce and lime zest, if desired.

2: Bacon Stuffed Cheeseburger: I chose this dish because one of the things I talked about in my journal was the association between football and food. My friend who used to cook for us when we all went to his house on Sundays would always make bacon stuffed cheeseburgers

Ingredients
1 1/2 pounds ground beef
1 clove garlic, minced
1 teaspoon hot sauce (recommended: Frank’s Red Hot)
Salt and freshly ground black pepper
4 strips bacon, diced
1/2 onion, chopped
1 cup grated sharp Cheddar
4 burger buns
Lettuce, tomato, pickles for garnish

Directions

Preheat grill to medium.
In a bowl combine beef, garlic, hot sauce, salt and pepper, to taste, being careful not to over mix. Warm a skillet over medium heat and fry bacon until crispy. Remove to a paper towel-lined plate to drain. Keep heat on skillet and fry a pinch of the beef in the bacon fat to test seasoning. Adjust seasoning, if needed, then form 8 even thin patties, about 1/2-inch thick and set aside. Saute onions in bacon fat in skillet until tender, 5 minutes. Place onions and bacon in a bowl with cheese. Form a spoonful of bacon-cheese mixture into a ball, then place in the center of 4 patties. Top each with another patty and seal the edges. Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium. Serve in buns with garnishes. Alternative: In a medium skillet over medium-high heat, sear the burgers 4 minutes on each side.

3: Chicken Pad Thai: I’ve always been a huge fan of Thai food and the first ever Thai food I had was chicken pad thai

Ingredients

  • 10 oz Thai rice noodles
  • 1 lb boneless skinless chicken breasts, sliced into small strips
  • 2 Tbsp vegetable oil
  • 1/4 cup packed dark-brown sugar
  • 1/4 cup soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp lime juice
  • 1 Tbsp fish sauce
  • 1 red bell pepper, sliced into thin strips and strips halved
  • 1 1/2 cups matchstick carrots
  • 2 cloves garlic
  • 4 green onions, whites minced, greens sliced into 1-inch pieces
  • 2 cups bean sprouts
  • 3 large eggs
  • 1/2 cup unsalted peanuts, roughly chopped
  • 1/3 cup cilantro, chopped
  • Red pepper flakes and sesame seeds (optional)

Directions

  • Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
  • While noodles are cooking, heat oil in a wok or large and deep non-stick skillet over medium-high heat. Once hot add chicken and saute until cooked through, about 4 – 6 minutes. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots and saute 1 – 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 – 2 minutes.
  • Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.

 

Recipe research

/ HyeJi Min / Leave a comment

1. Ground Beef Tacos : I chose beef taco as one of my recipes because I love mexican foods and beef taco is my favourite taco. I have never tried to make taco myself but I think it is good chance to try one and the recipe does not look so difficult.

Ingredients

1 lb. lean ground beef
1 medium onion, chopped
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 (8-oz.) can tomato sauce
12 taco shells
6 oz. (1 1/2 cups) shredded American or Cheddar cheese
2 cups shredded lettuce
2 tomatoes, chopped
3/4 cup salsa
3/4 cup sour cream, if desired

Steps

  • 1Heat oven to 250°F. In medium skillet, brown ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
  • 2Stir in chili powder, salt, garlic powder and tomato sauce. Reduce heat to low; cover and simmer 10 minutes.
  • 3Meanwhile, place taco shells on ungreased cookie sheet. Heat at 250°F. for 5 minutes.
  • 4To assemble tacos, layer beef mixture, cheese, lettuce and tomatoes in each taco shell. Serve with salsa; top with sour cream.

2. Fried Calamari : Fried calamari is my favourite appetiser. I chose this recipe so I can learn it and make it as a snack instead of buying it every time.

Ingredients
Vegetable oil, for deep-frying
1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
2 cups all-purpose flour
2 tablespoons dried parsley
Salt and freshly ground black pepper
2 lemons, cut into wedges
1 cup simple tomato sauce, recipe follows or jarred marinara sauce, warmed
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper

Directions
Watch how to make this recipe.
Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.
Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.
Simple Tomato Sauce:
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

3. Kimchi Fried Rice : the last recipe I chose is Kimchi fried rice. I think I am the only korean in this class and it is the one I cook a lot and good at. It tastes really good and I wanted to make

Ingredients

  • 3 bowls steamed rice (3 cups)
  • 1 cup chopped kimchi
  • ¼ cup kimchi juice
  • ¼ cup water
  • 2-3 tablespoons gochujang
  • 3 teaspoons sesame oil
  • 1 teaspoon vegetable oil
  • 1 green onion, chopped
  • 1 tablespoon roasted sesame seeds
  • 1 sheet of kim, roasted and shredded

Directions

  1. Heat up a pan. Add the vegetable oil.
  2. Add the kimchi and stir fry for 1 minute.
  3. Add rice, kimchi juice, water, and gochujang. Stir all the ingredients together for about 7 minutes with a wooden spoon.
  4. Add sesame oil and remove from the heat.
  5. Sprinkle with chopped green onion, roasted gim, and sesame seeds. Serve right away.

Three Recipes

/ cbb884 / 1 Comment

I chose these recipes because they are pretty much the only things  I know how to cook. They were also things my mom regularly made for me.

Garlic Butter Salmon

  • 1/2 cup unsalted butter, melted
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Kosher salt and freshly ground black pepper, to taste
  • 2 pounds salmon
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  1. Preheat oven to 375 degrees F. Line a baking sheet with foil.
  2. In a small bowl, whisk together butter, brown sugar, lemon juice, garlic, oregano, thyme, rosemary, salt and pepper, to taste.
  3. Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the butter mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
  4. Place into oven and bake until cooked through, about 15-20 minutes.
  5. Serve immediately, garnished with parsley, if desired.

Reuben Grilled Cheese

  • 8 slices rye bread
  • 1 cup sauerkraut, drained
  • 1 pound thinly sliced corned beef
  • 1 cup shredded Wisconsin Swiss cheese
  • 1/4 cup Thousand Island dressing

DIRECTIONS:

  1. Preheat a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.
  2. Working in batches, place bread slices into the waffle iron. Top with sauerkraut, corned beef, Swiss, Thousand Island dressing and remaining bread slices.
  3. Close gently and cook until golden brown and crisp, about 3-4 minutes.
  4. Serve immediately.
 Sheet Pan Steak and Veggies

  • 2 pounds baby red potatoes
  • 16 ounces broccoli florets*
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 2 pounds (1-inch-thick) top sirloin steak, patted dry

DIRECTIONS:

  1. Preheat oven to broil. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook potatoes until parboiled for 12-15 minutes; drain well.
  3. Place potatoes and broccoli in a single layer onto the prepared baking sheet. Add olive oil, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
  4. Season steaks with salt and pepper, to taste, and add to the baking sheet in a single layer.
  5. Place into oven and broil until the steak is browned and charred at the edges, about 4-5 minutes per side for medium-rare, or until desired doneness.

Welcome

/ Thea / Leave a comment

This is the course website for RHE 309K, Rhetoric of Food. Our online community is a space to discover how, when, where, and why people write about food. We’ll be writing, reading, and researching throughout the year, sharing periodically on this website.

Check out the syllabus for more details about the course, and browse through the different sections to see and comment on student work.

Reading

Hear what students have to say about what they read; view curated selections of readings around topics from tamarind to Michelin guides.

Writing

Read original writing from our contributors: recipes and texts in various genres that students investigated throughout the semester.