Maybe it was watching all the alton brown.
Maybe it was adopting fresh herbs (cilantro and basil)
Maybe it was finally switching to kosher salt
Maybe it was shopping at trader joe's
Maybe it was the retreat to cooking given the pressures of outside work
Maybe it was the culmination of cooking for self at MIT, to cooking for roommates at Stanford
It was certainly catalyzed by spending a weekend with Romina's aunt, who's cooking inspired me, not to mention time in Hong Kong
But this week, I have managed to take my cooking to a new level, at least for me. (As a wise friend of mine once said, the beauty of cooking for yourself is you'll always like your own cooking)
Dishes prepared with my hyper-efficient food-on-the-go methods this week:
Roast lamb, dry marinated with rosemary, chopped garlic, fresh basil, kosher salt, pepper, red pepper for 6 hours, broiled for 1 hour and rested. insanely tender and flavorful. medium/medium rare served with roasted shitake mushrooms and persian cucumbers (flavored with olive oil, salt, pepper and lamb drippings)
chicken thigh fried rice, with pre-sliced crimni mushroms, fresh cilantro, and lightly fried red pepper
amazingly meaty chicken thigh with fresh basil and red peppers (so pretty).
chicken thigh with turkish spices, tofu, celery, fresh cilantro, roasted cashews served with sauteed green beans, so that just a bit wilted, with soy sauce, and garlic with freshly steamed white rice
vegetarian tacos, filled with refried beans, fresh avocado, shredded cheese, homemade salsa with (tomatoes, persian cucumbers, corn, chili powder, cumin, garlic) all on lightly toasted corn tortillas
cauliflower and ground lamb curry with fresh basil, cumin, tumeric, chili powder, random spices, curry powder, tofu, peas. served with fresh white rice.
spaghetti with fresh tomatos, mushrooms, ground beef and basil and garlic
tuna salad with celery and real mayonnaise in a pita and spices roast lamb andwiches, with roasted vegetables, olive tapenade, fresh tomatos in a pita