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#my awesome peanut noodles.
crunchy peanut butter, miso, scallions, grated garlic, black pepper, coriander. pour hot oil over that and mix until smooth. add coconut milk, soy sauce, chopped mint, cilantro, and more scallions, rice wine vinegar and soy sauce to taste. yay
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made stew for my friend who's recovering from knee surgery #mystew
haluskish......
rereading the hunger games is so odd for me because despite the fact that it's really just a passing detail, I can't help but dissect the way katniss talks about the food. Just because of me being the person I am, when she described "fish cakes in a creamy lime paste" or the lamb stew with dried plums, there is part of me that can't help trying to pick apart how I would recreate something from such a minimal description.
dinner 2night
- chicken thighs w ginger/scallion/cilantro oil
- shitakes sautΓ©ed in chicken residue w soy sauce and vinegar
- rice ππππππππππ
- really fucking yummy sauerkraut with lots of caraway and a little gochugaru (mine from july)
the sauerkraut as a slightly left field addition but the flavors + textures all balanced really nicely. a little chili crisp and some more vinegar helped also
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hot hors d'oeuvre for my garde manger final! mini lamb arayes with sumac-garlic labneh, chili butter, and fresh dill
everybody wants me cause I make pesto pasta (pasta by hand, pesto in a mortar)
yummy cupboard pasta from this week
ur gonna want a short pasta shape like penne or farfalle ideally but whatever you've got should work
then shallot or onion, lemon, I used some cheap white wine but you could probably go without, just add some more lemon juice. black pepper, salt, parm, butter, heavy cream. optional bacon and peas.
start a pot of water with salt
brown a tablespoon or so of butter in a pan. if you're using bacon, cut it into 1/2 inch strips, cook until mostly crispy. drain off some of the fat, then mince your shallot or onion, and saute with a little salt and lots of black pepper. you want them to get translucent and ideally have a little color. this is a good time to drop your pasta in the water. if you're using a whole lemon, peel it in big strips with a vegetable peeler. add those in, then add your lemon juice, either all the juice from the one lemon or a couple tablespoons of bottled lemon juice. also add the wine if you're using it. let that reduce for a while, to make sure the alcohol and most of the acid has cooked off. add a little salt.
when your pasta is like. partway cooked, drop the pasta in the pan with the lemon and stuff, then cover with pasta water. wait until the pasta is very nearly al dente. add kind of a lot of cream and peas. reduce again, then add grated parm, and the bacon bits. mix thoroughly, taste for salt. eat it
