Hello Again and some good eats!

June 13th, 2011

Shrimp at Jaleo

I started this blog over three years ago to kill time before law school… well, law school has come and gone…

Handmade Pasta at Cooking Fools Cooking Class

I moved back to the DC area in May and have been studying like crazy for the MD bar…

Auntie Ann’s: My Airport Food

Studying is zero fun and I like to daydream about life after the bar…

Chicken Feet at Phoenix Chinatown, Chicago

I’m craving a creative outlet and since I should actually have some time…

Shrimp Chive Dumplings at China Bistro

I’d like to start some more complicated food projects…

Shrimp Po’Boy at Heaven on Seven

Any ideas?  Perhaps to use this lovely new baby?

My Graduation Present from Juan

Let the weekend begin…

February 25th, 2010


… yes, my weekend technically begins on Thursday night… don’t get jealous… most weekends I spend in my apartment studying away… this weekend, I have a lot of cooking planned (and two papers to write)…lately, a number of recipes have been catching my eye so I’ve decided to make them all and post daily all weekend… so stayed tuned…

Today, I bring you Closet Cooking’s Shrimp Po’ Boy!  Um, Yum!  Super double yum!  This was so delicious!  Can’t wait to have the leftovers tomorrow.  I used Slap Ya Mama as the Cajun Spice… brought into our life by our neighbor, N… she’s from Louisiana so I think it’s legit…

Destressing…

December 23rd, 2009


Post exams… as I was sitting around brain dead (well, I’m still quite brain dead but recovering)… I started cooking… so get excited… many yummy posts to come… this recipe is my go to feed an army meal… it is easy, delicious, and versatile… Sometimes I add the shrimp… this time I kept things simple and halved the recipe, which was still enough for four people with leftovers.  I served it with some bread and salad.

Linguine with Feta- Tomato Sauce
(adapted from here)
* 1 pound assorted mushrooms, sliced
* 2 pounds tomatoes
* 4 teaspoons dried basil
* 4 teaspoons dried parsley
* 3 garlic cloves, minced
* 1/4 teaspoon dried crushed red pepper (optional)
* 1/2 pound feta cheese, crumbled
* 1 cup grated Parmesan cheese
* 1 pound linguine

In a frying pan, sprayed with Pam, sauté mushrooms until tender, about 8 minutes. Add tomatoes, basil, parsley, garlic, and red pepper, if desired; stir until heated through. Mix in both cheeses.

Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain. Return to pot. Add 1 tablespoon oil; toss to coat. Add mushroom-tomato mixture to pasta; toss to coat. Season with salt and pepper. Transfer linguine to large bowl.