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Some dishes takes more than 2 hours to properly prepare, especially the ones involving multiple components and the ones that eat best after a long slow braise. What this means then, is that some days we have even more food than the average 5-course meal.
So here we go: legumes and more, representing Asia, Middle East, America, and Europe.
Hong Shao Rou (Red-Cooked Pork Belly)
fork-tender pork belly slowly cooked in an aromatic Chinese braising liquid.
Lamb Biryani
this was part of the rice & grains theme that was postponed due to time constraints.
yogurt & spice coated lambs with layering of seasoned basmati rice came together in a lovely fragrant bite.
Falafels with taziki sauce
good anytime of the day (and I have eaten these at all kinds of hours)
most memorable falafel — along with super creamy hummus and addictive mojitos — at Hummus Place in NYC.
[not pictured but produced on the same day: Hummus & Ful Mudammas)
Pita Bread
oven puffed and then grilled, nothing beats freshly made bread.
American beans on a plate (this plate is from a separate day’s menu)
Hushpuppies, Succotash, and Boston Baked Beans
Bolinhos de Bacalao
fried balls of mashed potatoes & salted cod.
this might even win in a fight against croquetas de jamon.
Pasta e Fagioli
bacon-based pasta & white beans, oozing flavors
Bruschetta with White Bean Puree, Cippolini Onions Marmalade, and Prosciutto di Parma
crunchy chewy toasty bread with creaminess of bean puree, sweetness of onions, and salty ham, sooooo good. I probably ate 10 of these on the spot.
Moving on from grains to legumes — yay for increase in protein content!
It’s always great to do a day of Asian foods. All of these flavors are so comforting to me. However, I’m developing a slight discontent with the necessarily brief treatment of each ingredient/culture/dish. If possible, the next few years of my life will consistent of lots of travels and moving around. Getting to the source of a cuisine will be the only way to find true essence.
Miso Soup
made with from-scratch dashi broth
Tok Dal
exciting blend of spices popped in the oil before melding flavors into red lentils, too bad you can’t see the red color of the lentils at the end
Black-eyed Pea Salad
Teriyaki Chicken
Saute Salmon with Beurre Blanc Sauce, Rice Pilaf, and Stir-Fry Vegetables
It’s been a while since we did individual full plates. It felt nice to eat a complete and balanced meal. I quadrupled the amount of vegetables in the recipes to ensure a healthy dose in my carb-heavy diet of late.
Each component serves as an indication of a major competency — crispy skin & medium rare on the salmon, emulsion on the sauce, fluffy rice (no over-cooking), and tender vegetables — pretty cool, eh?
This brief stretch between Thanksgiving and Christmas might be a good time for discipline and self-control. But not this year. There is just too much good food to be produced, tasted, and respectfully stomached. I don’t have a choice.
Coming back from Thanksgiving weekend we dive right into the golden & fried.
Samosas with Mango Chutney
Shrimp Toast
Mee Goreng
Maybe it’s because everything tastes good fried or maybe because Asian flavors suit me, my appetite was as alive today as ever. Hmmmm…….3 more weeks of gorging.
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