Kimchi Fried Rice - ground pork, napa cabbage kimchi, corn, scallion greens and rice are stir fried and finished with a sauce made by pureeing asian pear, scallion whites, ginger, garlic, gochujang and soy sauce. Finished with some toasted sesame seeds and toasted sesame oil. Served with fried egg.
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Sounds really delicious!
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I never would’ve thought of making a sauce w/ that! Does the puree get thinned out a lot from the soy sauce?
So when are we all coming over for a taste??? 
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When I got my microhome kitchen license lol
Not as circular today had a little difficulty launching off peel
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It’s a relatively thick puree but it gets a bit thinned out from the soy sauce and the juices from the pear
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Beef Stew with diced beef chuck, crumbled salsiccia, mushrooms, carrots, onions, potatoes, bay leaves, bbq sauce, tomato paste, paprika and parsley. Thickened with some flour at the end and served with some sour cream.
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I guess it’s bean season! Fresh white beans from the farmers market with torn garlic croutons (bread from Clark St)
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“Difficulty launching off the peel” has happened to me so many times. You are doing great!
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Hardest part of making pizza is the launch. I’ve gotten much better with practice but never a sure thing.
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Thanks for the encouragement!
I don’t have a peel that is perforated mine is just flat which seems like it’s much more likely to stick.
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Fettuccine with Romano Beans in Nduja-Tomato Sauce - Diced romano beans get precooked. Nduja and garlic sautéed until slightly crumbly. Quartered roma tomatoes are cooked down and mixed with the nduja mixture before adding fettuccine, romano beans, pasta water, basil, lemon juice and zest. Finished with some parmesan.
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I also try not to put too many toppings on my pizza. The heavier it is the harder it is to launch it into the oven.
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Great tip! I def put a bit on it since it was the last dough of the weekend.
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Samsies on not loading up on toppings. Another tip is not putting ingredients on the 25/33% front part of the pizza that you launch into the oven. Since the toppings move from back to front this limits the amount of toppings that get incinerated at the back of the oven.
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I think wooden peels stick less than metal.
Oven roasted cauliflower (in a spice mix of fennel, cumin and coriander seeds, cloves and turmeric) served over greek yoghurt (with lime juice and zest) and with plenty of herbs (parsley, dill, cilantro, mint), roasted almonds, toasted puffed rice and nigella seeds (and two wiener wuerstchen)
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Do you cook your polenta in the oven? Once I started that I couldn’t turn away
I have used both methods - on the oven and on the stovetop
When we’re entertaining, the oven method makes it so much easier. I don’t have to stand in the kitchen stirring
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