applicant dinner party

We’re hosting the mdphd applicants and some current students for dinner Monday. Previously Scott has ordered good-but-not-great nearby Thai takeout; this time, I volunteered to cook for the lot of us. And check out South Loop Wine Cellar.


I tried last night to change the clock on our oven, failed at this simple task, but in the process discovered a hitherto unknown “feature” of the device. By pressing and holding the clock button one enters “sabbath mode” in which the oven aids your observance by refusing to work. A google search for an apparent error code quickly solved the problem. The clock is actually set by pressing clock once and then up/down. It gives no indication that it is in clock-set mode.


Cinnamon Snack Cake

No picture of this iteration. Next time… since this will definitely be made again.
  • 1 c (2 sticks) butter, softened
  • 1 c sugar
  • 1 tsp vanilla extract
  • 2 or 3 eggs
  • 1 c flour
  • 1 c corn or potato starch
  • 1 tsp + cinnamon
  • ½ c milk
  • topping: 2 T butter, ¼ c flour, ¼ c sugar, ½ t vanilla, ½ t cinnamon (cut together with pastry blender or rubbed between fingers to make fine crumbs.
Preheat oven to 350F. Grease 8×8in glass pan. In large bowl cream butter and sugar; beat in eggs one at a time and then vanilla. Sift together dry ingredients and add to wet things slowly, beating on low speed to combine. Add milk and blend until smooth. Pour or spoon into baking dish and sprinkle with topping. Bake 45–50 min until top springs back when lightly pressed or toothpick in center comes out clean.

Baked Mushrooms

Baked Mushrooms
Originally uploaded by gay.goy.gourmet

Patatas en salsa verde

Patatas en salsa verde Originally uploaded by gay.goy.gourmet
This simple, beautiful dish surprised me. I thought it would be good, I didn't really expect great. I made it dinner, with stuffed baked mushrooms, but will absolutely serve it as a first course in the future. In exploring other variations online, I ran across a new favorite spanish food blog. Sauté an onion and some garlic in a whole bunch of olive oil. Then gently fry medium-thick potato slices for a few minutes. Add water (or stock, or many recipes say fish stock or fumet) and salt; simmer until soft; add peas and parsley and heat through.


UN Data

via /.

malaysian food

exciting blog, via a Times article on msg. I think my first time having malaysian food was this little lunch place in NY when I went with Scott in my first year of undergrad. It was like a $5 lunch prix fixe for chili-lemongrass consommé-like soup, and a small main dish.