I'm learning daily.  Your brain takes 150g of glucose every day.  Think of that.

From last night's dinner at Kafie's, a sauce my mom makes better than I do, but that I still love like a fat boy loves cake.

Serves 4-6.

Take one white onion, dice it very fine. 
Cover the bottom of a large cooking bowl with olive oil and put the onions in.
Let the onions cook at low heat until they are "golden"
Add 8 finely chopped zuchinis and continue to cook at low heat.
Add salt and pepper to taste.
Add white wine and chicken soup broth (not too much)
Cook for as long as possible.
As you cook the pasta, add cheese to taste (1/3 peccorino 2/3 parmesan)

Five steps to a perfectly bland egg white omelette:

1. Hover around the grill until you are 100% sure that the chef taking your order a) knows how make really good eggs and b) has washed his hands in front of you sometime in the last five minutes.  Twice.

2. Order ten scrambled egg whites

3. After a few minutes you may request that a single slice of cheese is added, but only if its a special occaision.

4. The chef didn't understand that "ten egg whites" really means ten.  Repeat steps 1-3.

5.  Eat your eggs.  Remark that they are "pretty good", then reference Marciel and the good old days.  Sigh loudly.

Gustavo posted these in comments---I thought I'd bring it up into a post...

Basmati Rice Krispie Treats

Ingredients:

2 cups unpuffed Basmati rice

one bag of puffed marshmallows (about 40 mallows)

saffron

cardamom

butter (or Pam)

garlic to taste

Directions:

1) In a medium sized puffer, puff the Basmati rice.

2) In a large saucepan, melt the Marshmallows and butter (or spray the Pam until it covers the bottom.)  Add a pinch of Saffron and a few scrapings of fresh cardamom seeds to the mix.  Stir like you mean it.

3) Slowly fold the puffed Basmati rice into the mix, being careful not to crease the edges.

4) Pour out mix into a square baking pan.  The baking pan must be square, not circle, or else your Basmati Rice Krispie Treats will be oddly shaped when cut.

5) Let cool for an hour, or if gooiness is preferred, skip to step 6.

6) Garnish with thinly sliced garlic cloves.

7) Cut and enjoy with eggplant lassi, milk of magnesia, or diet coke.

This one is mad critical. 

There are 3 ways to f&*^ up a grilled cheese. The cheese, the bread, the construction.

You think grilled cheese is simple.  It's not.  It's arguably the most beautiful sandwich out there.  Simple, yet elegant.  Quality emerging from careful construction and flawless execution.

The bread:
Sourdough.  Anything else is bullox.  And it has to be good sourdough.  By good I don't mean whole foods, I'm a mamby pamby choosing the weird/eclectic sourdough.  I'm talking the good stuff.  I can't remember my favorite brand right now, but if you go to the Cookes Market on Pt. Dume out by my house, it's aisle 3 on your left, 4th shelf down about 3/4 up the aisle.

The cheese:
Monterey Jack.  Anything else is bullox.  (what does bullox mean and am i using it right?).  Again I can't remember the brand I like.  You're less likely to mess up here so long as you've got the monterey jack part.

The construction:
Bullox.
Medium heat. Coat your pan with butter.  Get ready.  Everything now must be perfect.

First, lightly toast one side each piece of bread on the pan.  This is the first place people mess up.  You can't just toss the sandwich on.  It has to be slightly toasted on both sides.  It also helps to melt the cheese when the inside side of the bread is toasty.

Remove both pieces of bread.  Place monterey jack on top of the toasted side of one piece.  Sprinkle salt (ESSENTIAL).  Place other toasted side down on top of the cheese.

Lower temperature to low-medium.  You can add butter if necesary. 

Then it's game time. Place sandwich on pan.  COVER PAN.  Again, critical.  The cover keeps the heat in.  Makes the cheese melt better from the inside out.

Flip as necesary until the cheese melts and both sides are appropriately toasted.

Enjoy.

Dedicated to the one and only Daniel Kafie.  This is a 3 AM second favorite (second to pancakes of course).

Pasta aglio olio

The Pasta:
The usual treatment.  Boil water, add salt and olive oil (salt to make it boil faster, oil to keep the strands from sticking together).  Toss pasta in.  Find a girl to help you taste the pasta obsessively until its soft enough.

The Sauce:
Chop garlic cloves up very thin.  Very very thin.  Pour olive oil into a pan so that the pan is nicely coated.  Toss in the thinly slice garlic.

Now this is the critical part.  Wait until the garlic is golden.  Not brown. Not white.  Not black.  Golden.  When it is, use a spatula to drag out most of the garlic.

Add pepperoncino if you have it, parmesan cheese, salt, and pepper.  And if you have it truffle oil.  White truffle oil.  AMAZING.

Mix. Serve. Be merry.

Let's start with a HUDS special.  A Concoction for the dhall.

The orange creamsicle.

A delicious treat and incredibly easy.  Take a glass, fill it 3/4 with vanilla yogurt.  Fill the rest with orange juice.  Mix. Drink. Enjoy.

I have a midterm tommorow and 0 interest in studying for it.  I was just reading through the Boston Restaurant's Blog and decided we need a recipe blog too. 

I think there are generally two varieties of recipes.  The "college" recipe and the "impress chicks" recipe.  I'm going to tag any recipe I put into this blog with one of the two - maybe help people sort through them.