Bistro Night 1

   Over the past two weeks, I tried to prevent myself from being bored to death by looking for a new weekly ritual to fill the void of action I was getting at home. Recently, my dad got me this cook book from the very famous Anthony Bourdain about his methods of cooking in a New York city Bistro known as Le Halles. When I opened that book, I felt like a kid in a candy store with all the stews, steaks, and appetizer recipes  that is top quality in restaurant standards. My first dish from that book was his beuof bourguigion, a classical french stew which involves stew meat, red whine, and some other french goodies. The interesting thing about this stew is that you don't need very expensive wine to make this stew amazing. My parents actually got this red wine at Whole Foods for only three dollars for a bottle and it tasted a lot more better then any other stew I had ever ate.

   Of  course the new tradition of Bistro Night first started out last night when I made a beer braised pork shoulder with mushrooms and mushroom soup. It might sound a little redundant but it worked out pretty well in the end. While I was preparing dinner, my sister was having a "giving her stuff away" party and a few of my younger cousins was their. When I finished making the soup, one of my cousins came in and wanted to sample it. I gave her a sample and she was in haven.  She also wondered if I wanted to cook at her house sometime and I was pretty amazed that a girl from middle school wanted to eat bistro quality food. I always thought that students from middle school to high school just wanted American style food (just like my brother) but after I gave her that sample ,I believed that the American teenager diet is starting to change into a more sophisticated matter that I didn't think was possible. Besides that it was fun to cook for the family, but I must warn you that it took forever to make it. In fact, it took me about four hours to sear the shoulder, braise it and bake it too get the right crust and the right temperature. It was moist, tender, and somewhat satisfying to eat with my family after so many hours on the stove top waiting for the pork to cook.

   I am also planning to go up to Canada at July 30th for this camp program to teach me how to live on my own. So after July 30th, I would not be able to post more blog posts until the fall but its only for three weeks so it would not be too long.

  Thats all I have for now. Until next time, I bid you a-do.