Stuff of Student Living: Microwave Cooking

There is only one place on earth where microwaves are considered the arsenal of culinary genius: a college campus. From Ramen Noodles to... Souffles? microwave ovens remain indispensable to the lives of college students across the nation. But many people often look over this modern box when it comes to high standards of cooking.

Enter my good friend Mr. E.C. (initials to protect identity.) Mr. E.C. uses the microwave like Hubert Keller uses MAC knives. The first time I chanced upon his secret talent, he was making sushi. Yes. Sushi. Making sushi with a microwave oven.

Before anyone becomes baffled by this (sushi is, after all, a dish best served raw,) Mr. E.C. was using the microwave to cook the rice for the sushi. After realizing what he was doing, the first thought that came to my mind was, "Why didn't I think of that?" In fact, many of the dishes Mr. E.C. makes with the microwave oven are dishes that most of us could make with a little creativity as to the utensils we use. Instead of having to bring cold soggy pasta and heating it up, why not make fresh pasta using a microwave? Instead of a fast food breakfast, why not microwave up some fresh scrambled eggs and bacon? What about fresh soup? Steamed vegetables?

Granted there are other factors to consider when undertaking microwave cooking: clean up, timing, etc. But once these are taken care of, what is stopping us from having freshly cooked food? Of course, many of us will not take it as far as Mr. E.C. (he recently managed to create a perfectly pouffe souffle) but at least the option is there.

Microwave ovens: who would have thought?

picture:http://www.maryvancenc.com/wp-content/uploads/2009/02/microwave.png

Food for thought: Make it competitive.

A few of the dearest people I know, and I, had a cooking throwdown in the spirit of Iron Chef. The secret ingredient was corn, there were 2 teams, and each team had 2 hours to prepare an appetizer, entree, and dessert using the secret ingredient.

To legitimize this contest, we randomly selected 2 members of our rowdy bunch to act as judges. Both judges had to scrutinize each appetizer, entree, and dessert based on four criteria: Originality, Taste, Texture, and Presentation. Each criteria had a five point scale (1 being the lowest, 5 being the highest.) The team with the most points was proclaimed winner.

When the dishes were ready to be presented, there was a noticeable difference between the two teams. Team 1 chose a heavier fare (applesauce-cornbread, mini corndogs with sauces, meatballs bespeckled with corn kernels and served with mashed potatoes, Popcorn-crispies made with marshmallows and chocolate, and cornflour blinis with cream,) while Team 2 went lighter (cornbread flecked with bacon, croissants filled with creamed corn and bacon, chicken fajitas with corn salsa and crema fresca, and creamed corn vanilla ice cream.)

In addition, Team 1 prepared a "Corn Drink" (the recipe of which remains a well guarded secret) and Team 2 prepared Sangria (sorry, no corn, just Sangria.)

Finally, as if to top off the hilarity of our dishes, the table was decorated with grilled bacon-wrapped-corn centerpieces.

When judging finally began, it was obvious--from my perspective-- who the winner was. Unfortunately for Team 1, as it was summer in the blistering heat of the desert, our two lady judges favored the overall "light and refreshing" presentation and flavors of Team 2.

After prizes and bragging rights were handed out, the real fun began: eating the food. Competition can really work up an appetite.

Best Recipe: Caprese

Italy is one of my all time favorite countries. I have had the good fortune of traveling throughout this glorious region and sampling its wonderful food. The one thing that makes a great Italian dish (or any dish for that matter) is FRESHNESS of ingredients.

Italian Caprese salad, for all its simplicity, is absolutely delicious and endlessly satisfying.

Buon Appetito!

INGREDIENTS: (serves 2)

• 8 thick round slices of fresh Mozzarella cheese
• 8 medium round slices of ripe Roma tomatoes
• 3-4 large fresh basil leaves
• 3-4 tsp. extra-virgin olive oil
• 3-4 tsp. balsamic vinegar
• sea salt and freshly ground black pepper to taste

DIRECTIONS:
Arange tomatoes and mozzarella on a plate. Tear basil leaves by hand and sprinkle them over the tomatoes and mozzarella. Drizzle everything with olive oil and balsamic vinegar. Salt and pepper to taste. Serve immediately.

My Bible: The New Best Recipe

If it weren't for my other so-called responsibilities, I'd take on this book Julie & Julia style.

Maybe I will.

Blair's After Death Sauce

"Blair's After Death Sauce"

Hellfire never tasted so good-- this is by far the best hot sauce I have ever had. Only use less than a drop for a mouthful of volcanic heat. Anymore than a drop will probably result in death, or , if you have a "high tolerance" for heat, tears of pain mixed with pleasure.

Visit ExtremeFood for more product information.

The Goatwich

Sandwiches are amazing. Hot or cold. This simple food concoction has stood the test of time and continues to be a superior source of good eating. The best part about sandwiches? Ingredient flexibility.

Bread + Stuff inside bread = Sandwich

New favorite sandwich recipe: The Goatwich. Enjoy!

The Goatwich (serves 1)
INGREDIENTS:

• 1 sandwich ciabatta bun, sliced in half
• 2-3 slices of goat cheese
• 1 ring slice of purple onion
• 2-3 thin slices of red bell pepper
  
• 1 tbsp. pesto sauce

DIRECTIONS:
Spread the pesto sauce onto one slice of the ciabatta bun. Add the goat cheese slices. Arrange the purple onion slices and bell pepper slices. Top the sandwich with the other slice of ciabatta. Enjoy!

Recipes on the Agenda

1. Sin-a-buns
2. Cream of Spinach Soup
3. "COOKIE"
4. Teriyaki Pork Roast

Wish me luck.