The Engineered Boulderer

On Tuesday (when it was my birthday, entry coming) I really didn’t feel like a lot of meat or anything heavy for dinner. What we ended up with was a light green sauce-like substance served with pasta. Very scrumptious and very filling.

The recipe below serves two (with some leftovers, we never seem to be able to get over that). Scale as necessary.

New Years eve last year Susan and I had a number of friends over. The meal itself was quite good, but one dish in particular stands out: The Asparagus Velouté soup from Larousse Gastronomique (the World’s Greatest Cookery Encyclopedia). It was so good, in fact, that my brother still talk about it to this day. It isn’t really Konfusion Citchen, but it’s so good I don’t care. I promised over at Sci-Fi Hi-Fi that I would blog the recipe so here you go. (more…)

Today’s installment in the realm of Konfusion Citchen is a recipe for a pasta sauce Susan and I made the other day. I has some very interesting flavours which have to be experienced to fully appreciate. (more…)

Our dinner today was a vegetarian deal almost completely done with root crops. We had three dishes: Raw fried potatoes, carrots, black radish, and sweet potatoes; oven fried beet roots, cabbage root, and mini pumpkin with parmasan; and finally stewed red cabbage which was really cool since the sauce turned completely blue. See for yourself:

Recipes below. (more…)

This is the first entry into my new category: “Konfusion Citchen”. It will contain interesting recipes of food I make up. This is fusion cooking gone wrong… In a good way, of course.

The first recipe is Chicken with Mushrooms and Noodles. It is a mix of Asian textures and French taste. The use of traditional European flavouring as in the stock cube and the thyme together with the texture of the noddles and the coconut milk is quite interesting and very tasty.

Ingredients:

for two people

• a pair of chicken breast filets
• an onion
• about three cloves of garlic
• a good handful of mushrooms (any edible funghi will do, though I prefer Chanterelles)
• a can of coconut milk
• a vegetable stock cube
• fresh thyme

Preparation:

Start by slicing the onion, garlic, mushrooms, and chicken breasts finely.
Put the onion into a frying pan with a bit of oil. Once the onion starts to turn golden add the chicken and garlic. Fry until the meat is starting to brown on all sides. Add the mushrooms and fry until they start to sweat. Add the thyme before pouring in the coconut milk and the stock cube. Let simmer until the liquid becomes thicker and more sauce-like.

Serve with Chinese egg noodles.