Eggplant with Black Bean Sauce from “A Very Chinese Cookbook” - japanese eggplant gets precooked in the microwave before stir-fried with green bell peppers and scallions greens and mixed with a sauce made from slowly simmering sliced garlic, ginger, sichuan chili flakes and star anise and once cooled combining with hoisin, Shaoxing wine and douchi. Finished with scallions whites and cilantro and served over rice
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delish butter, I bought some at Xmas!
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I love all cultures French butter! Makes everything better
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Duck legs, red cabbage, Black Forest-style spaetzle (which are longer than Bavarian-style or Farmer-style) with onions and mushrooms cooked in duck fat, squash and parsnips
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Pasta Salad Caprese - penne, cherry tomatoes, mozzarella, salami, basil, fresno chili with a vinaigrette made with olive oil, lemon juice, pasta water and a pinch of sugar. Topped with some toasted pine nuts
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For a couple years there Vicente Foods had the Frentel and Isgney butter at 7/8 dollars per pack. That was the only butter I used! Unfortunately they got wise and they are now priced in the 13$ range. I still try to stick to cultured butter and buy the French stuff when I can get a good deal.
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French butter is costing $25-$30 CAD/ 250g in Canada right now. Isgney is the only brand I can find in stores or online that is available in Ontario.
Irish butter isn’t available in Canada, unfortunately.
Regular Canadian butter costs around $6- $9CAD/lb.
There are a few premium Cdn cultured butters in the $15-$20CAD/lb range.
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Holy cow!
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Yum! That’s one incredible looking pasta salad, will have to make it
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Kimchi Jjigae from “Umma” by Saran Ahn - rather “classical” preparation with pork belly, beef franks, seared spam, cabbage kimchi, fish sauce, beef broth and some sugar. Served over rice
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Seems more like budae chigae?
I think it is kind of a mix. The author has written the book with her mother and it describes dishes from her family - so I guess every family has its own versions of the different dishes. For budae jjigae the creaminess of the cheese is missing
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I am as well. I grew up 24 miles southeast of Hell, Michigan; which while very cold, doesn’t quite match Hell, Norway.
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Brussels Sprouts with Sun-Dried Tomato and Almond Pesto from “Six Seasons of Pasta” by Joshua McFadden - outstanding flavors in this dish. For the pesto you first slowly cook garlic cloves and red pepper flakes in olive oil until they start to brown. Once the oil is cooled down you mix it in the food processor with dried tomatoes, toasted almonds and parmigiano cheese.
For the dish you cook more garlic and pancetta, add quartered brussels sprouts and cook until browned.Add pesto with some pasta water before adding the fettuccine with some more pasta water. Finish with a mix of pecorino and parmigiano reggiano until emulsified
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Classic Boeuf Bourguignon from “Dinner in an Instant” by Melissa Clark - cubed beef chuck, bacon, red onion, carrots, garlic, thyme, bay leaves, tomato paste, flour and red wine are cooked in a pressure cooker for 25 minutes with natural release. In parallel, you sauté pearl onions and cremini mushrooms until nicely browned. Mushroom mixture parsley are added to the stew and served with spaetzle
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