Seconding the Rummo pasta. And actually, the gluten free variety is the best ive had. Cooks like and tastes like conventional pasta. Best first day though. Doesnt reheat super well.
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Thai inspired Red Curry Chicken - using red curry paste, lemongrass, makrut lime leaves, thai basil, galangal, fresno chili, shallots, fish sauce, lime juice and coconut milk to build the foundation. And cooked eggplants, snow peas, cherry tomatoes, rotisserie chicken, pineapple and lychee in it. Served over jasmine rice
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chinese sausage?
Yes happened to have some same didn’t want to make a run to the market although I could have added chicken instead
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Nice. Reminds me I got to break into mine in the cupboard!
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looks great. did you go with a pre-packaged noodle/sauce combo– all homemade– a mix?
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All home made. The noodles are steamed chowmein from ranch 99. Sauce was homemade with soy, Mirin, oyster sauce ect
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Lovely. I think we have the same pasta bowls.
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From the old Muji in Santa Monica! Wish I could get more.
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Chicken Breast with Sesame Vinaigrette and Pan- Roasted Winter Vegetables with Miso, Ginger and Honey - chicken breast was cooked sous-vide (147F, 3 hours), very quickly pan-seared and served with a vinaigrette made by pureeing soy sauce, rice wine vinegar, garlic, kewpie mayonnaise, canola oil, sesame oil, red pepper flakes, toasted sesame seeds and scallions. For the vegetables, carrots, parsnips, brussels sprouts and shallots are quickly pan-seared in a cast iron skillet, mixed with butter, white miso, ginger and honey and finished in the oven. Served with some fries
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Thought they were familiar. I’ve got four of those!
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So I got Chongiqing pick-up from Firstborn on Friday and I had (and have) leftover sauce for Saturday.
I’d defrosted Bulgogi-cut pork from H-mart, which I used to make these ginger pork eggplant rolls from Just One Cookbook.
I’ve made it a few times and always cut more eggplant than I need, which usually results in a quick stir-fry side dish.
Gonna do it again tomorrow, but with the skin on. This hit for me.
And I’d stopped by Potluck Local for some fun things, one of which was the Kumadashi super soft tofu.
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It also goes on sale at Sprouts on occasion.
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Veal-Cabbage Gulasch with Sage and “Spatzenknoedel” (Flour Dumplings) from an essen & trinken recipe - the veal gulasch is a mix of cubed veal breast, green cabbage, bacon, shallots, garlic, sage, flour, marsala wine, caraway seeds and bay leaves cooked in veal stock. Finished with some lemon zest and juice and a little bit of honey. The spatzenknoedel are dumplings made in franconia by mixing flour, eggs and milk and cooking some balls of the dough in water until they float. The gulasch is topped with some crispy fried sage leaves and a drizzle of the sage butter.
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Potato Salad with Green Beans and Cucumber-Yogurt Dressing - mix of potatoes and green beans (both steamed separately) with a dressing made from diced cucumber, dill, oregano, yogurt, mayonnaise and white wine vinegar. Served with some sausages
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Sesame Stir-Fried Kimchi Pork based on a Milk Street recipe - stir-fry with pork tenderloin, kimchi, shiitake, scallions, garlic, toasted sesame seeds, soy sauce, mirin and toasted sesame oil. Served over rice
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Shrimp Burger with Fries - shrimps are minced in the food processor (1/3 very fine, 2/3 in larger pieces) and mixed with mayonnaise, cayenne pepper and scallions. After forming patties, you coat them with fine ground panko crumbs. Served on a toasted brioche bun with lettuce and tartar sauce and with fries
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In the steel bowl my style. Nice one!
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