White Bean Stew with Eggplants - from our favorite German cooking magazine. Using Rancho Gordo Royal Corona beans, you cook them with rosemary and bay leaves. In another pot you cook rutabaga, onions, juniper berries, tomato paste and garlic in white wine, vegetable broth and bean broth before adding eggplants (which were sautéed until slightly caramelized and mixed with crushed fennel, cardamom and coriander seeds), cooked beans, celery and pearl couscous. Finished with diced dried tomatoes and parsley and served with buffalo mozzarella
Quinoa Salad with Ginger Dressing from one of the RecipeTin cookbooks - oven roasted quinoa gets cooked and mixed with cucumber, carrots, shredded red cabbage, scallions, cherry tomatoes, edamame, red peppers and cilantro and served with a vinaigrette made with light soy sauce, mirin, rice vinegar, toasted sesame oil, canola oil, kewpie mayonnaise, sugar, garlic and ginger
Spicy Dry-Fried Beef and Celery - strip steak and celery stir-fried in a mix of toban djan, ginger, soy sauce, sichuan peppercorns and chinkiang vinegar. Served over jasmine rice
Getting ready for Lent. It’s Cheeseware week. Everything legal except for meat. Last night I made pasta with potatoes and pesto. Tonight I chopped up the leftovers and layered them with mozzarella (cheesefare - I miss cheese the most). After browning the bottom I poured on beaten eggs seasoned with salt, pepper,
oregano, and Calabrian pepper flakes. Flipped it and put under a low broiler with more muzz and pecorino on top.
Best use of leftovers I have ever done.
Have to credit Jacques Pepin as it is a riff on his pasta cake.
Cod, Bacon and Beans Stew - red onion, garlic, bacon, cannellini beans, zucchini, thyme are braised in vegetable broth before cod is added for the last few minutes (was originally planned with monkfish but that seems impossible to get in the moment). Finished with some parsley
Pasta with Parsnip and Sausage - parsnip, onions, garlic and crumbled Italian sausages get sautéed before mixed with spaghetti, parsley, plenty of parmesan and pasta water to make a creamy sauce. Finished with more parmesan
Parsnip is so good!
Goan Potato Chops based on a recipe from Season by Nik Sharma - mashed russet potato chops/patties are filled with a mixture of ground lamb, red onions, garlic, ginger, apple cider vinegar, sambal oelek and cilantro. After an egg wash and coating with bread crumbs, they get pan-fried. Served with some simple stir-fried bok choy (which also included some leftover patty filling)
Quick Meatball Ragout - meatballs done with ground beef, sour cream, breadcrumbs and egg. First seared, then simmered with green peppers, chickpeas, diced tomatoes, scallions and finished with some lemon juice
Okay so mostly I just like how the picture came out. Breakfast egg mcmuffin style! With Red Leicester cheese
Ground Beef and Cheese Enchiladas - corn tortillas are filled with a mix of ground beef, Monterey Jack cheese, onions, garlic, cilantro, cumin, coriander and some of the sauce. The sauce is made by pureeing rehydrated ancho chilies, chipotle in adobo, onions, garlic, tomato paste and cumin in beef broth. Baked in the oven covered with more of the red sauce and cheese and finished with scallions and cilantro
Breakfast on the balcony. Hash with back bacon and romano beans. Not pictured lots of coffee and an apple.
Tried to make a vegan krapow. Sauce was mushroom “oyster sauce” and coconut sugar. Not sure if I should also seek out a veg. fish sauce to add. Pok pok the garlic and chiles. It’s spicy, umami, and sweet at the beginning but gives away to the neutral tofu. Will have to play around with this
A vegan substitute for fish sauce is a tough one. Maybe start with durian?
There are interesting vegan fish sauce recipes - this one sounds not bad
I haven’t tried either version but Angela Dimuyuga has a vegan fish sauce recipe in Filipinx and Andrea Nguyen has her version in Ever-Green Vietnamese. I believe Nguyen’s seemed slightly easier to me
Seems like wishful thinking to me to pretend that soy sauce, seaweed, dried shitakes, shallots, vinegar, mirin, and Korean pear will give you anything remotely like fish sauce. Reminds me of vegan recipes for “ranch” dressing substitutes that call for maple syrup.
Maybe overcook cabbage, broccoli, or Brussels sprouts to get the fishy smell from trimethylamine and then somehow concentrate it?
Alternatively, maybe forget the fishiness and get really high-quality natural aged tamari.
Seaweed contains quite a lot of TMAO which naturally get reduced and in addition you could add a reducing agent