Sunday, November 7, 2010

Marathon of Cooking (But Mostly Running)

After a long day in the cold in New York City watching tens of thousands of runners struggle through the 26.2 miles while standing comfortably on the sidelines we returned home for dinner.

My obsession with Iron Chef has only gained steam over the past few weeks. Re-watching all the episodes (and discovering many we'd never seen) has definitely had an influence on my cooking recently.

After watching many Iron Chef episodes we watched a great battle with the theme ingredient of Chinese Cabbage. I became quite fond of Chen Kenichi's technique for making fried rice and decided to emulate it.

It's very simple: a little sesame oil, shredded cabbage, cooked rice, egg, and soy sauce. I used very little soy sauce (much like Iron Chef Chinese) but also added some thinly sliced carrots, mostly because there were some extras in the fridge. I had leftover coconut rice from my boring stir fry so that was a little nonstandard but it worked out pretty well.

It was a great dinner after all day in the cold but we capped it off with some Aztec cocoa from McTwigan Spices which was seasoned with cinnamon and chilies. I hadn't actually realized the seasoning before I added a little Amaretto to Jen's and a little Frangelico to mine. I topped them both with some whipped cream which had held up in the fridge admirably since Canadian Thanksgiving. Combined with the spices I wound up sweating by the end of my cup.

It was thick enough to be eaten with a fork so I may ignore the directions next time and add twice as much milk.

Like so many people I'd love to blame going to bed at 9:15 PM as having to do with Daylight Savings Time. But who am I kidding? I'd totally go to bed at 9:15 PM at any day of the year.

Any day of the year that was awesome!

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