take my money
Not nearly as exciting as @formersushichef 's post but I had leftover red caviar (okay it’s trout eggs) from a birthday gift. So I made a simple pasta dish of homemade tagliatelle with smoked salmon, cream and vodka topped with aforesaid red caviar. Delicious, even my wife who doesn’t like seafood or cream enjoyed it. That said I agree with @AmaroNeverDies I would buy a ticket or two!
Looks great!
not particularly pretty today but today’s solo din din:
toasted baguette, piquillo, minnow (brand) sardines, manchego
donut peaches, sungolds, more manchego
beans, chorizo, pork belly (h mart samgyupsal lmao)
mangalitsa collar steak
That was just you? Invite me over!
My GF and I saw something on the ~internet~ but we didn’t have all of the ingredients so we riffed:
Our custom ziti-trofie-cavatelli-strozapretti pasta shape crafted from quartered Shanghai-style wonton wrappers from Twin Marquis:
And we turned that into…
A pork ragu made from a parsley-cilantro-garlic-ginger-shallot sofrito that incorporated shaoxing/soy/mushroom powder/sesame oil/vinegar/sugar. I finished it with black vinegar and Algae Cooking Club chili oil
The original model used garlic chives in the sofrito, and oyster sauce too, but I was fresh out of those.
come over any time!
looks delicious, and feels very firstborn inspired. and the best wrappers in the game or so i’ve heard. how’s the texture as a pasta?
The only store brand that matters I think! These are rightly thin for Shanghai style. Others are just a little too thick. Also their frozen gyoza are the best ive had. Refrigerated noodles are no slouch either
EDIT: @shirakoslurper dang just noticed I didn’t answer your Q about texture.
The more tightly wrapped units had the closest pasta al dente, and here the feedback was not unlike that of a stir-fried wheat noodle, good balance between bounce and forgiveness. The original recipe used egg wrappers, so will try again with them.
Beef Tomato Tajine with “Spiced” Rice - beef chuck is braised with diced tomatoes, onions, garlic, ras el hanout, cumin and cinnamon in beef broth. Finished with some apricots and cilantro. Basmati rice is cooked with cardamom pods, cinnamon stick, bay leaf, turmeric and saffron
Helen’s Bolognese from “Comfort” by Ottolenghi - an interesting, spicy, very good “Asian” spin on bolognese, made with ground pork, onion, garlic, carrots, celery, ginger, star anise, cinnamon stick, bay leaves, sichuan peppercorns, fennel seeds, shaoxing wine, doubanjiang, light soy sauce, scallions, cornstarch, cilantro and sesame seeds. Served over fettuccine and with quickly “marinated” cucumbers (rice vinegar, honey, sesame oil)
That looks great. We’ve done his shiitake/miso/spinach one several times to great effect. http://archive.today/e4efF
That one is also nice
Black Bean Salad with Shaved Vegetables from “Bean Book” by Steve Sando - using Santa Nero Negro Delgado beans out of Oaxaca from his Rancho Gordo company, shaved/cut/mandolined radishes, fennel, carrots, white onion and celery and a vinaigrette made with olive oil, lemon juice, garlic, mustard and oregano
Rice, beans and olive oil fried egg
Beans are Suncoast farms pinquitos from the SMFM cooked with some chilies and guanciale i cured
did you use dried chiles for your beans and then rehydrate them?
I tend to make a rather plain frijoles de la olla seasoned with just salt maybe just throw in a couple green onions that will get fished out later. Then eat soupy beans for a couple days with some queso fresco. I think it’s like the life cycle of rice in a household right? Make it plain, eat it like that then turn it into fried rice or something
In this case I cooked the pork, added some chopped onion and charred and chopped Anaheim and jalapeños. Cooked that until golden, then added the cooked beans and some of the liquid. Smash some of the beans until the consistency is how i liked it
Great appreciate the insight, I have just been insta potting beans but since beans are such good sources of fiber I have been looking at different methods.
Maybe in a couple days I’ll puree the heck out of it and make enfrijoladas!
