Soba Ichi x Umamei
Now if I could just remember what we were talking about making that needs more lard than we had on hand.
Oh, flour tortillas.
“First press,” an hour in the Instant Pot.
“Second press,” simmering for hours like carnitas.
First attempt at tortilla came out well. Poached the potatoes and onions in olive oil, similar to the Serious Eats recipe, so there’s over a cup left over. I wish I’d weighed everything, the textures were right but the ratio was off, should have had more egg and onion. Traditionally I shouldn’t have browned it, but I’m a Californian and do what I want.
3 Likes
merguez with red onion, garlic, and fennel
chickpeas with onion, tomato, French ras el hanout, and lemon
Damn, kind of a challenge to upload video here.
3 Likes
Spanish Table arroz negre base, Bomba rice, salt cod; Trader Joe’s roasted peppers; Le Sueur petits pois
#fuckfreshfood
Great color
This was a dinner we started making during lockdown and it’s here to stay. Everybody gets to pick a few things they like. Lot of veggies.
8 Likes
Had some restaurant leftovers, brined pork chop and steak with some sides, so made a hash with spring red onion, kale, chickpeas, and roasted red peppers. Served with rice.
1 Like
Something in between hash and a gratin: sauteed a large fresh torpedo onion (seriously eye-stinging) in olive oil, added a can of cannellini, added broccoli and simmered, mixed with leftover rice, pork pulled from leftover China Village pork shoulder with the not-great sauce rinsed off, leftover grilled summer squash, and steamed beet greens, pressed into gratin dish, topped with the fat from the pork shoulder, and baked at 350 fan for half an hour. Fat crisped up nicely.
I made this except with red cabbage, added a small fresh torpedo onion, and tossed the vegetables with salt and let them sit for an hour or two before adding the rest of the dressing. Quite good though slightly saltier than necessary, two teaspoons is probably the right amount. Next time I might add some fresh chiles and/or cilantro.
Frittata came out perfect for once. Sautéed a fresh torpedo onion in olive oil with 3/4 tsp. salt, steamed 3/4 lb. spinach with it, let cool, chopped. Beat six eggs with 6 oz. ricotta, 3 oz. Pecorino Romano, nutmeg, and the spinach. Cooked covered, medium-low, for 20 minutes, then finished under the broiler.
1 Like
