Tonight’s dinner was more breakfast-like than normal. I made a hash with shredded potatoes, Spanish onions, garlic, Spanish paprika and the leftover brisket. Served with an over-easy egg on top. Not the best hash, but I only used one pan which was the goal.
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My wife’s cold was gone in a day. Not many bacteria and viruses are able to survive the high level of toxins tossed I toss at them. Your mileage may vary ;))
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I found a rather simple new to me tofu recipe- although be warned the amount of fish sauce is waaayyy too much- i skipped the fish sauce and just used a splash of soy sauce and a little more water. The comment about chinese peanut oil confused me because as far as i know it is actually a neutral flavored oil…? Regardless i didn’t have any so i used toasted sesame oil and instead of silken i used a semi firm so the tofu didn’t totally fall apart while stirring.
The hot and saucy went over a bowl of soft mixed salad greens, they wilted a bit and caught the rest of the sauce. This was really good! I might do the fresh herbs as garnish ontop next time instead of in the sauce, but usually i have these ingredients on hand so I’ll certainly make it again
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Today I began cycle 11, full dose. Came home feeling a bit woozy so after a bit of soup for lunch, there was a long nap. For dinner I made a risotto with a new-to-me rice. It is a Greek Carolina grain that is touted as “great for risotto.” Not sure that I agree, to be honest. I think it would be so much better wrapped in grape leaves for a dolma.
Anyhow, I made a stock with mushroom stems and a parmesan rind. The risotto itself had some lightly sautéed shallot, the rice, some white wine, the stock, and to finish roasted mushrooms, fresh baby spinach and parmesan cheese. I made much less than normal since we didn’t really leftovers, but we still have leftovers! I have more mushrooms so I think it will turn into a soup for lunch tomorrow.
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Got to love the crispy bits. My favorite as well
Nice
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Last night was rotisserie chicken, so tonight I had to figure out what to do with the white meat (neither of us really likes it much; we ate the tenderloins wrapped in the skin last night but the breast proper usually just languishes in the fridge). I have a big jar of muffaletta olive salad mix (which is really more like oily giardiniera with olives) from Costco in the fridge that I have been trying to use up, so I made muffaletta chicken salad! Chicken, diced celery, lots of muffaletta mix, some mayo, red wine vinegar and tabasco. It’s better than it sounds, I promise. 
Stuffed it into red pepper halves and dinner was done.
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That is very creative indeed! I only wish that Mr. SMT would eat olives when he is not sitting on the Mediterranean.
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Attempted some tonkotsu ramen using the broth from this recipe:
It came out ok. My broth was not creamy milky white, probably because I cooked it in the instant pot where there wasn’t enough agitation to bring out the marrow from the pork bones. The tahini added an interesting sesame flavor which was nice, not sure if that’s traditional. Also in the future I will use pork shoulder or belly for the chashu, the pork cheek I used was way too fatty (like 75% fat at least).
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Impressive. How did you make the eggs?
Soup broth is one of those things I’m reluctant to make.
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I used half of this recipe for the marinade:
I soft boiled the eggs by steaming for 6 minutes instead of simmering, and then after cooling in ice water, peeled and marinated overnight. Did not poke the eggs as in the recipe, I think that’s unnecessary.
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Easy delicious dinner last night - macadamia nut crusted chicken tenders. I seasoned the chicken with a ground porcini mushroom spice blend, then spread them with a garlic olive oil sauce and pressed the nuts to adhere. I served with a tahini sauce - tahini, coconut aminos, splash of water.
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A few dinners
Sunday night, a home movie night, so we had a simple meal with salad and a few head cheeses and pâtés.
Pork head cheese with herbs and Beef pâté
Ham pâté and Pork head cheese with pickles and green peppers (artisan)
Of course, the best one was the crafted one, that was why it was barely there for the photo.
Beef was tough, didn’t like it. The others were acceptable.
Bream cooked with lemongrass and fish sauce
Red squids with fennel and curry
Cod fishcake (more discussion here)
Yesterday, I was thinking of making some mussel omelettes, but gave up when we had the fishcake Monday night.
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The risotto looked good in the pict though, was it too hard?
Delicious, homemade Italian food will be one of my cooking project this year: pizza, bread, pasta and raviolis.
I hate that when orzo was doing that to me.
Interesting, it seems most of them were deep fried. Do they have other types of street food? Sweet ones?
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I’m also curious about the risotto, too. I tried at least 20 times with the Serious Eats no-stir technique. I leveled my stove, purchased new pans, purchased different types/brands of rice, etc. I thought all the time and money and effort would be worth it if I could have easy risotto for the rest of my life. But I could never get it to come out like traditional risotto. It would seem okay at first, but halfway through the plate you could tell it wasn’t quite right. Do you stir and stir the traditional way?
Yes. Lots of stirring involved. And patience. And stock. It always takes longer than any recipe says that it will and always needs more warm stock.
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This has been my experience too. I don’t make risotto frequently, but when I do it always requires a LOT more liquid than whatever recipe I’m using says it will. I thought perhaps I was just buying rice that was too dried out so I’m glad to hear that I’m not the only one!
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Reminds me of this slate article on caramelizing onions:
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Some recipes I need to use a bit more warm stock than stated, but sometimes it is okay. Too much stock will end up too soft rice, not al dente. I normally used carnaroli for risotto. I add in batches but I don’t stir a lot, a lot, a bit from time to time, maybe each batch of liquid I add, I make sure they are enough not to make the rice stick. For me it is quite precise, 17 minutes + a few more to add the ingredients.
So true!
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