Let's do the Huevos Rancheros

This Saturday, we were struck by the mostly deadly question of all deadly questions. What do we eat for breakfast?

Breakfast is breakfast. The classic toast, coffee, some cereal perhaps? What about a little oatmeal? How about no oatmeal cause it's on my worst food list? This question normally wouldn't put our backs against the wall, but being that it was 4 o'clock in the afternoon (Damn, lazy teenagers!) and we were battling the Friday night crunch, our groupie was left in some sore state.

"We want eggs!" barked some. "Bagel with lox and cream cheese!" cheered others. "Let's just go to brunch!" screamed those who were tired of figuring out the decision between eggs, lox and no response. Conclusively, we combined all the thought processes and came up with...

Huevos Rancheros!

For such spontaneous, last minute cookers, we pull off a hell of an egg. You are earning your street cred, egg. You haven't failed me yet.

The Language of the Wonton

I think when my mother decided to buy wonton ingredients to be made at home, she had an ace card up her sleeve.

Dont get me wrong. My mother is an amazing cook, the definition of a futuristic vending machine. Able to dispense gourmet meals on demand.

But, when it came to wonton, her face spelled out something like this:

??\\\:-\????

Yes, she was made up of some question marks, slants and colons. She was always a woman of expression.

I knew all too well, when the enrollment process was calling for Wonton Making Day, she was in need for a girl who had ex-skills in the art crafting department. Eyes on me, I was that girl! Why did I have a knack for detail? Why did I ever show off those slender fingers that were dough sculpting ready, but when it boils down to it, really just good for typing fast on the iphone? Hook, line, sinker, I caved in... I mean, did you not hear wontons were at the finish line? My dear, wontons...

The ingredients:

The stuffing, adhering, twisting:

The cooking:

The money shot:

Maybe these hands actually do have some purpose! And, I thought it was all internet/technology related.

When watermelon goes wrong

And right!

Wrong candidate first:

This is what happens when a little friend know as Mini Fridge decides to not cooperate.

Frozen! Cutting this thing was a hazard of its own.

And the winner:

Non frozen fruit could be so enjoyable.

Yellow watermelon. You're a rock star.

I want thai curry, tonight!

There are a number of things one does not attempt to cook. These things take way too long and involves reducing, puree-ing, condensing and about a list of ingredients you can't find in ONE supermarket. You know the culprits and you should let the professionals handle it when you can.

Peking duck, osso bucco, coq au vin, tamales...

And thai curry!

Alright, alright... Maybe thai curry isn't the hardest thing to make in the world. In fact, it's pretty easy if you can follow a 13 step by step process printed off About.com titled "How to Make Vegetarian Thai Curry". It's definitely not a hassle with today's search engine results (Always for Google! Never Bing!). But, it's complex flavors and layered ingredients make it a cooking project and less a quick, fix meal.

I had my best partner on board and tackled the two page print out and our asian goods. Enjoy the storyboard interpretation by Ms. Shivani.

Step 1: Chop up ingredients.

First time cooking with lemon grass! We are growing up Im telling you.

Step 2: Blend up the ingredients and then add it to the wok.

Step 3: Simmer the sauce and then add tofu, broccoli, snow peas and more essential thai basil.

Step 4: Serve and consume rapidly. This stuff does not last long. Watch those sneaky fingers.

Peking duck tomorrow night?
I'm sure we can take it.

Can I really cook?

To answer that question, I think you need to answer this question...

Does knowing how to cook mean you cant use somewhat prepared ingredients?

If your answer is no, then, victory is mine! I am a Chef de cuisine. Hands up for Rachel Ray! And if its yes, then you're a liar. Sometimes, you just need a little backup team.

This Friday, I had the great opportunity to cook for my favorites. The boyfriend, the brother and his girlfriend. My recipe memory bank was going in overdrive, but being that I had not shopped for any ingredients and still at work... Corners were tight and time was ticking. And then, I turned to my best friend; frozen puff pastry.

Do you have any idea how amazing this stuff is? I don't know why they just dont call it magic in a box because that is exactly what it was. The most magical $10.99 that taste like million dollars gift from the frozen food gods.

My menu was set. An italian feast. I couldn't help myself. No excuse to use the balsamic vinegar I got from Bologna. Not one bit.

I trusted my wing man site, Serious Eats, for a recipe for a goat cheese, zucchini & mushroom tart. Second appetizer; caprese salad. Main course; kale & white bean pasta. Dessert; lime jello shots. What went wrong there? Probably couldn't locate the tiramisu flavor.

The tart was an instant hit! Buttery, flaky... Why have a main course and another appetizer? Those would only fall last place to this delight.

A joyous Christine realizing her puff pastry didnt burn down the house.

And, the rest of the meal party...

Oh yes, we're very classy. Serving guest drinks in plastic Budweiser cups. We even gave them straws.

The meal rounded out to be a full on "I have no leftovers. Thanks for coming. Please find yourself to the door." kind of night.

No way. It was a complete success! Believe in the power of prepared ingredients. I wonder what other wonderful things lurk in the frozen food woods. Off to my next dinner party adventure. How about... Hot Pocket surprise?