I miss my brothers. I wish we lived closer to one another. Skype is good, but in person is better. We all like to cook, and it’s fun to do this together. Guest posts about food will have to do. 🙂
Here’s Josh with one of his culinary creations!
This is Josh again. You may remember me from the astoundingly interesting series ofÃ‚ posts about food safety (sarcastic smile). I realize that it may not have been the mostÃ‚ exciting way to spend your time, so I decided to share some culinary insight as well.
After highschool, I attended a Culinary School where I focused on the French Style ofÃ‚ cuisine. I did not end up pursuing that as a career, but it remains one of my favouriteÃ‚ hobbies today.
Being a student again, I find that there are times when it is really difficult to find timeÃ‚ to cook something substantial, nutritious, and of course, tasty. However, I have recentlyÃ‚ discovered the art of procrasticooking and procrastibaking, in which, when papers orÃ‚ assignments need to be written, or exams need to be studied for, there appears to be aÃ‚ tremendous amount of time that can be devoted to creating tasteful masterpieces.
I have an exam tomorrow (at the time I am writing this), so, I decided to put off studyingÃ‚ and experiment in the kitchen. Like my sister (Rachel), I have a good feeling aboutÃ‚ tastes, and what sorts of flavours go well together in the same dish, and what is needed toÃ‚ compliment other flavours in the meal. This is why cooking is so much fun.
The following is a recipe that I made up as I was cooking, based on what I had in myÃ‚ kitchen, and what flavours I knew would meld nicely. I do apologize that there is only 1Ã‚ picture, as I wasn’t intending to document this meal (until I tasted it, and realized that itÃ‚ should be shared).
- 2 sausages (hot italian), raw
- 1 cup brown rice, uncooked
- 1 tbsp fresh garlic, pureed
- 1 large green cabbage
- 1 cup tomato sauce/soup
- 1 cup water
- 3/4 cup red wine
- 1 bunch fresh asparagus
- 2 tbsp olive oil
- pinch salt
- pinch pepper
- In a medium sized pot, place the sausages, bring to a boil, and cook until they reach an internal temperature of 74C/165F (and make sure to wash your hands with soap after handling that raw sausage). When fully cooked, let cool until safe to handle, and then cut into a small dice (approximately 1/3 inch x 1/3 inch).
- At the same time, in a large pot, place 6 full leaves from the cabbage, cover with water, and boil for about 5 minutes, or until soft and pliable. When cooked, remove from the water and let stand to cool.
- In a medium sized bowl, add the rice, diced sausage, pureed garlic, a pinch of salt and pepper, and 1/2 of the tomato sauce/soup.
- Divide the mixture into 6 equal parts and spoon the mixture onto the centre of a cabbage leaf. Fold the outside edges of the cabbage leaf over to make a “roll”. Place it in a 9×9″ un-greased glass pan. Repeat with the other 5 cabbage leaves.
- Pour the rest of the tomato sauce/soup over the top of the rolls, along with the 1 cup of water, and the wine (Note: A small amount of vinegar may be used with the wine to add to the flavour. I was using a bottle of wine that had lightly soured).
- Cover the pan with a lid or tin foil, and bake at 350F for 40 minutes.
- While the cabbage rolls are cooking, wash the asparagus, snap the blunt ends off (instead of cutting them), and toss in olive oil, salt and pepper. Place them in a single layer on a baking tray.
- After the cabbage rolls have baked for 40 minutes at 350F, increase the temperature to 375F, and place the asparagus in the oven. Cook for 20 minutes. With about 10 minutes left, (carefully) remove the lid from the cabbage rolls and continue cooking. When the majority of the liquid has been absorbed, it is done.