Hi! I know I haven’t updated this site in a long time, but I’ve decided to do my best to post whenever I make a meal from now on. A lot has happened since my last post. An entire summer came and went, and I did a lot of cooking in that time. I can’t say for sure if the quality of my dishes has improved, but I do feel a lot more comfortable in a kitchen now. I also did some volunteering at the Pine Street Inn, a homeless service in Boston, where I worked in the kitchen helping with food preparation.
A major addition to my cooking is our family’s new subscription, a really cool ingredient-and-recipe meal kit service (https://www.blueapron.com). A lot of the cooking I do now is the three meal recipes included in their ingredient shipment delivered to our house weekly. It’s a really great service which provides fresh and healthy ingredients you can use to make a bunch of dishes from a wide variety of cultures. Since I’m interested in learning about the cuisines of cultures besides Chinese, this suits my needs perfectly. From now on, any dishes I post about that are from Blue Apron will include a [BA] tag in the title.
Tonight’s dish was Fontina Cheeseburgers. I’ve had experience grilling burgers with my dad before, but it had been a long time. The Blue Apron instructions are really helpful, though, and I managed to pull through with what I consider a pretty decent outcome. That’s what I was thinking, at least, until I cut into the actual burger and realized the center was still almost raw… I may or may not have had to nuke it for a minute before digging in. Other than that, though, the dish was pretty tasty. I liked the salad, and so did my dad. The sourness of the pickled shallots and fresh taste of cilantro highlighted the juicy cherry tomatoes, empowered by just a kick of spice from Shishito peppers (my dad’s favorite).
The next several posts well mostly be of dishes I cooked during the summer, as I fortunately had the presence of mind to photograph them before gobbling them down.
-Albert
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