July 6, Kitchen experiment

I remember we were on the course of Heroes marathon when I made these. We wanted something to munch while we were bumming around. Now that Heroes had just aired its season premier, I have to wait in vain for my download to finish. So I guess blogging is a good way to fill the unbearable waiting hours.

Bruschetta

I tried making a different one to see which one is the best. All were baked in the oven 200 C until cheese bubbled.

Combo 1. baguette French bread slice, freshly sliced tomato, olive oil (brushed on top of the bread), mozzarella cheese, dried parsley

Combo 2. baguette French bread slice, freshly sliced tomato, pizza sauce+olive oil (brushed on top of the bread), mozzarella cheese, dried parsley

Combo 3. baguette French bread slice, halved cherry tomato, olive oil (brushed on top of the bread), mozzarella cheese, dried parsley

Combo 4. baguette French bread slice, cherry tomato, pizza sauce+olive oil (brushed on top of the bread), mozzarella cheese, dried parsley

Combo 5. baguette French bread slice, olive oil (brushed on top of the bread), mozzarella cheese, dried parsley

Combo 6-10: repeat all, minus the parsley. Use dried basil instead.

Top pick for Romar: combo 2. although its more pizza-ish than bruschetta

Top pick for Raqx: Combo 1 or 5.

Note: Sliced tomatoes are way better than cherry tomatoes. Parsley enhance the flavor more than basil.

Baked white fish

I needed something that will go well with bruschetta. With limited foodstuff in my fridge I made this.

All you need are:

White fish meat

Olive oil

Dried parsley

Mayonnaise

Cheese (any cheese as long as it melts. Combination of cheeses are also good)

Black and white pepper

Simply lay all fish meat in the dish and top with mayonnaise. Salt is optional because cheese are already very rich in flavor. Put the rest of the ingredients and bake in 200 C until the top turn golden brown.

Stuffed chops, oriental style

I called it oriental because the “usual” stuffing would be mashed potato, but I used rice, and rolls usually are chicken breast yet I used pork. It may seem nakakasawa or nakakaumay but tiny bites, tapas (Spanish) style did the trick.

For this I simply reuse some of the ingredients that were already laid at my kitchen counter plus some addition.

Pork chops sliced thinly (thin porkchops are everywhere in japan)

Cooked rice

Mayonnaise

Parsley and basil

Olive oil

Freshly ground black pepper

Put mayonnaise in the rice, amount varies on the thickness you want to achieve. I put about 2 spoonfull just to make the rice stick together. Put the rest of ingredients and stuff it in porkchop. Secure with a toothpick. Brush the roll with olive oil and bake for 190 C until the porkchop is cooked and gives a golden color. Cut into round portions.