Focacca is one of my favorite “flat” breads.
Here is a great look at the process and recipe:
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So i made a wrap of sorts. I chopped mushrooms, garlic and tomatoes and reduced them in a pan. Cooked some sticky-rice and mixed the rice and mushroom concoction in a bowl. I diced some marinated chicken breast and pan cooked it. Dipped the spinach in boiling water for a few seconds to soften it, then put a blob of the rice-n-stuff mixture in the middle with a chunk of diced chicken. Wrapped it up tightly and steamed it for a few minutes. Yum!
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Did a wholly inauthentic but tasty Soon Dobu (Korean tofu stew).
Had 1/4 lb of frozen thin sliced beef. A jar of not good at all American supermarket kimchi and a package of silken tofu.
Meat is not essential. Can be substituted for veggies, shellfish, chicken, pork…
Sautéed beef and a fistful of kimchi in a pot. Add 2 cups of water and 1-2 tbsp of kimchi juice from jar. 1 tbsp of bonito dashi.
Once beef is fully cooked, add tofu and break it up.
Raise heat to a boil and crack an egg in turn off heat and fold egg into stew.
Great close taste, a Korean mother would hit me upside the head for the shortcuts taken. But passable.
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Sounds good! More like a stuffed cabbage. Are the leaves a little tough? I guess they’d have to be to handle that.
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They held up well. I only dipped them in boiling water for about 10 seconds and that softened them up plenty. The steaming made them shrink up nicely.
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(gift link, no paywall)
Chef Sean Sherman, who launched James Beard Award-wining restaurant Owamni with business partner Dana Thompson, was named Tuesday as the ninth recipient of the Julia Child Award.
[…]
With Thompson, Sherman co-founded North American Traditional Indigenous Food Systems, or NāTIFS. The organization launched the Indigenous Food Lab, a professional indigenous kitchen and training center, which recently opened to the public at the Midtown Global Market in Minneapolis.
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This is fantastic, along with Kann winning the Beard Award:
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Both look delicious!
What’s inside the basque cake?
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Just made one of those “clean out the fridge” things that turns out to be delicious.
Had some greens left to use, so decided on a salad. Also had some random almond butter someone gave us after a camping trip ages ago, so decided to make a spin off of a tahini dressing.
Almond butter, lemon juice, olive oil, a last bit of Dijon from a jar, and some maple syrup, all in the blender. It came out so good.
Then, because the residue on the blender was mainly almond butter, I made a fruit smoothie in it before washing. Frozen berries and mango, yoghurt, some frozen spinach and a little liquid. Came out really nice, with just a hint of almond. (No hint of mustard!)
And I only had to wash the blender once!
And I have extra dressing.
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Chocolate pastry cream.
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That sounds awful. If you just need to get it off your hands, I’m here for you.
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That reminds me of this website: https://myfridgefood.com/
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Thanks for posting this! I’m giving it a shot this weekend. I just did the first round of stretching with the oil…
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So-sesame peanut noodles. Even using low salt soy sauce my sauce has been too salty for mom. Any recipes welcome!
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That’s a great way to use a strainer to hold the sticks!
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Yeah, that was fortuitous, I just figured out the sticks fit exactly snugly in it today. We’ve been making cake pops for about a decade, and I never remember to not throw away styrofoam until I get to the step where I need something like styrofoam.
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