Top sirloin cold-seared (ATK style). Maldon finishing salt.
King oyster / bok choy stir fry with more of the leftover chili oil from my Firstborn pick-up. I had designs for an eggplant stirfry but it went bad so subbed the aforementioned ingredients. Sauce was oyster sauce/shaoxing/sweet been sauce/tamari/vinegar/water/corn starch.
Steaks were just from Sprouts and went grainy toward the middle. Eeesh! My fave QPR steaks are the Imperial Organics I get from Little Tokyo Marketplace. Steaks were to inaugurate the new knives I got.
New Orleans Red Beans and Rice from “The Bean Book” by Steve Sando - using his Lila beans, andouille sausage, onions, garlic, celery, green bell peppers, bay leaves, thyme, ancho chili, cayenne pepper, mustard, parsley and scallions. Served over rice - it’s always great to taste how much more flavorful these heirloom beans are compared to “regular” ones and really transform a dish
Macaroni & cheese. Although folks in my orbit balk at anything not Kraft/Annie’s/Blue Box that bills itself as M&C. So maybe call it orecchiette al forno ai tre formaggi.
Whatever.
Butter. Pancetta. Onion. Garlic + chili flake. Mornay of mascarpone, parmesan, sharp cheddar. Pinch of cayenne. Pinch of ground mustard. Panko breadcrumb topper (slowly toasted in a butter hot tub). Baked for 30 mins. I can’t cut into it yet for a cross-section, as its destined for a gathering this evening.
Black sesame tang yuan. Tried a new method today adding some preboiled dough to raw dough. It worked wonderfully! Dough didnt crack at all even though it sat out for an hour while I rolled em all.
Does anybody in the bay area do proper thrice cooked chips?? Why I gotta make it proper at home whenever I get a fixin for these. Also, russet > kennebec.
Greek-inspired Lamb Stew with Kritharaki/Orzo - stew was cooked in the oven with cubed leg of lamb, carrots, celery, red onion, oregano, thyme, cinnamon stick, bay leaves, cumin seeds, red wine, diced tomatoes and beef broth. For the last 20 minutes you add orzo and cherry tomatoes and finish with feta.
Asparagus Frittata with Ricotta and Chives from “Dinner” by Melissa Clark - started on the stove and finished in the oven. Made with cut up green asparagus and eggs until bottom lightly set and added some ricotta and chives before putting it in the oven. Afterwards, finished with olive oil, lemon juice and parmesan
Cooked, the shepherd’s purse lost some of that mellow bitterness and instead had a clean, neutral flavor. Could have also been dimmed by the cilantro, but I’d like to try less cilantro next time.
Like this idea sujebi idea!! Re: bitter/veg pasta – wonder how crown daisy might behave? There’s a soup my mom makes that calms down once it’s cooked quickly in the table-side soup we have for holidays. It’s just Chinese-style chicken soup with, I gather, none of the fat skimmed. I was also thinking about how to work that into a pasta that was rich and fatty, maybe with the aromatics & veg cooked in a little lard or something
damn that sounds fun. good template with the orrechiete. wonder if chinese sausage might come into play alongside bacon, or even shanghai style bacon (recipe screenshot by betty liu below):
Are you Shanghainese? I’m going to make this this winter forsure…been slackin for a couple years now and I been craving caifan with this type flavor; the canto lap yuk is good but doesn’t hit the same. I got some xuecai 雪菜 fermenting too. I don’t know what I’m going to use it for yet…maybe just stir fry with winter bamboo.
