#culinary ideas

Also: I'm going to culinary school next fall *evil laughter* (don't worry, I won't subject them to this. HOWEVER, I'm sure I'll get lots of ideas.)

*This is Doctor Who inspired*

1. Cook bow tie pasta. (The link below is how)

https://www.ehow.com/how_8095326_cook-bow-tie-pasta.html

2. Cook fish sticks (instructions usually on package) or heat up already cooked fish sticks.

3. Heat up custard.

4. Cut up fish sticks into bite sized pieces and mix them into the custard.

My Culinary Experiements

I really hate cooking. I mean really hate it. There are so many other things I would rather be doing with my time, like eating what someone else has cooked, than actually doing the cooking. However, since I don’t have a personal chef and don’t eat fast food (Unless I’ve drinking because at that point anything sounds and taste good. Plus I’m old and don’t have the same next day bounce back, so I…

My friend wants to cook for her Moms B-Day and she said Blackened (Cajun) Salmon and Garlic Mash had to be on the Menu. So with some of my culinary savy I came up with an idea for her.

C=Cups T=Tablespoons t=teaspoons S+P =Salt & Pepper

Cajun Salmon w/ Garlic Mash Sauteed Spinach and Roasted Carrots

Cajun Seasoning - Combine all ingredients

6T Paprika, 1/4C Kosher Salt, 2T Ground Black Pepper, 2T Ground White Pepper, 2T Garlic Powder, 2T Onion Powder, 1T Dried Thyme, 1T Cayenne

Garlic Confit

She knows how to make Mashed Potatoes (as you should) so I will not insult anyones intelligence by trying to explain how to make that, but the garlic part can be tricky.

12 Garlic Cloves and 2C Extra-Virgin Olive Oil

Put the garlic in your smallest sauce pan and add the oil make sure it covers the garlic completely. Put the pan on the stove over meadium heat until a bubble appears then turn the heat down to Low. Let the garlic cook on low for about 40 to 45 minutes or until the garlic is very soft. Let the Confit cool to room temp then store in the refrigerator until your ready to use it. The garlic can either be pureed and whipped in with the potatoes.

Sauteed Spinach

Olive oil, Spinach, Shallot, Garlic, Butter, White Cooking Wine, S+P

If your using fresh spinach be sure to wash it. Thinly slice the shallots and the garlic. In a large skillet or pot heat olive oil, shallots, and garlic over medium heat. When garlic and shallots begins to brown add the first handful of spinach.While the spinach is wilting add 1T of white cooking wine. Cook the spinach until it wilts then add another handful. Season with S+P as it cooks. Once all the spinach is wilted turn off the heat and stir in 1/2T of Butter. Drain the spinach (If you think thats best) and add S+P to your desired taste.

Sauteed Carrots

Baby Carrots, Cooking Oil, S+P, 2 Sprigs of thyme, 2T of Butter

Most baby carrots in the store are already peeled so that takes care of that. Heat a large skillet then add oil and the carrots (do not over crowd the skillet) and cook over medium heat rolling the carrots every 5 minutes until they are golden. Add the butter and the thyme and season with S+P to your desired taste.

The Salmon

Coat the front side of the salmon with the cajun seasoning. Heat a large skillet and add 1T olive oil and sear both sides of the salmon. Finish the salmon in the oven (Preheated to about 400 to 450) for about 5 to 10 minutes depending on the thickness of the salmon.

Hopefully this all tastes great together, and my friend will have made a great meal for her Mom.