I haven’t thought about nutritional yeast in ages, maybe not since I went through an Adelle Davis phase in my teens or early 20s. It has such a distinctive aroma.
Dress the terviso lightly with lemon juice, olive oil, and fish sauce. Wilt quickly is a pan, plate and garnish with a squeeze of lemon, blue cheese, and saba.
This was very good, but it didn’t need the blue cheese. And the fish sauce is a genius ingredient, it melded with the terviso beautifully.
I’ve been dreaming of rice pudding ever since having an insane rendition when we went to Paris last year. The place: Chez L’ami Jean. The riz au lait: a movement.
I don’t remember where I learned about it. I get the (leftover) rice nice and hot, add some furikaki, soy sauce and sesame oil and then the egg. I’ve poached them also and liked that as well.
This looks really great. Have you made a lot of other dishes from the book?
I’ve been loving Mozza At Home. Over the weekend, made a coleslaw that was insane. So many herbs. It took a bit of prep, but it was awesome. Also made roasted tomatoes with garlic / thyme / rosemary olive oil yesterday that were choiceee. Forgot to take pictures though. Oops.
I’ve had crunchy quinoa several times in restaurants and finally got around to trying it at home. I fried a cup of quinoa (cooked with 3 parts water to 2 parts quinoa) in 1-1/2 tablespoons of lard in a nonsstick pan on medium-high and then medium until golden brown, about 15 minutes. Cooled off and it was nice in a beet and goat cheese salad with avocado and toasted pecans. You could substitute any high-smoke-point fat, for a vegetarian version I’d use rice bran oil.