Eating in a box

April 15th 2012 marked the 100th anniversary of the Titanic's sinking. There's been a small buzz in the food blog world of people having "Titanic Dinner Parties" where they feature some of the offerings of the 1st class dining menu. I was then inspired to offer my bento-ers a taste of what would become the last dinner on the Titanic. Unfortunately in order to still fit inside my budget I had to pick simple-ish dishes that I could easily buy the ingredients without breaking the bank. As usual if you see something you like I'm happy to post a recipe if requested. So I'm sticking with my new format. I figured since I had to upload a giant image anyhow, you may as well benefit from seeing a bigger version of the photo instead of squinting at a smaller thumbnail. What do you think? It feels a little linear, but it does break up the monotony. I'm happy I'm able to use some natural lighting for my pictures recently but I miss my old Nikon, I still feel i

Finally! A bento! I talked about easeing myself back into things. I'm very glad that I did, it's so easy to get out of the habit of doing things not just cooking but sitting down and writing. I was able to get everything cooked and photographed but just getting the time to writing this post has been tough. Ok I'm just going to launch into the bento. I went with a "italian" light theme again, it's probably one of the easiest themes to fall back on. I started things with a sous vide poached chicken breast topped with a mint pistachio pesto. I poached the chicken with fresh rosemary, thyme, and basil. Sous vide-ing the chicken really brought out the flavors of the herbs. It was very fragrant without being overpowering paired with the bright flavor of the mint pesto really made it feel light and fresh. Of course the extra tender texture the sous vide process makes this a real winner. I'm not sure there's any other way to prepare proteins that can achieve t

As I mentioned in my last post work's been real busy and it's been tough getting back into the regular rhythm of cooking. I was super bummed when last week because I was so slammed at work that I clean forgot to send my mail out to my bento group to solicit lunch people. I had even cleared the weekend so I could produce a bento. I suppose it was for the best since I really needed the downtime to collect myself. But as time goes by and I don't get in the kitchen to cook the thought of creating a four or five course meal for my diners gets more and more daunting. So in order to get myself back into the kitchen I decided to put together a few things just for me and my girlfriend. I present my latest rendition of my favorite coleslaw recipe. I like coleslaw I'm not as big a fan of the mayo based slaws that you typically find. In fact my favorite "restaurant produced" coleslaw comes from the Salt Lick. It's a vinegar based dressing with no mayo. I tried my best