A chicken noodle soup from scratch for this rainy L.A. evening. Frustratingly, found out not until after the train had left the station that I don’t have any carrots right now, so this is carrots/less. As always, a homemade stock is essential.
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Settled into a longer term place and had tons of fun shopping for produce, ponzu, vinegar etc for the fridge etc, got a rice maker and had to use chatGPT to figure out how to use it since the buttons are labeled in Japanese.
Found up some great Matsusaka beef and thinned it out for nigiri with medium toro, and just had fun making food with all these quality ingredients. Soup was made with kombu and bonito flakes from an open market, misc shrooms, greens, etc, without remotely breaking the bank. Everything leftover went into some pretty good vegetable heavy fried rice to take with me wherever I end up going on the train tomorrow.
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Starter fried green tomatoes, fried jalapeño, avacado grilled shrimp.
Roasted cauliflower with green tahini dressing and some Costco prime strips.
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Made seared-then-roasted Ibérico pork tomahawks 20++ hours marinated in the typical Filipino marinade commonly used for our local pork skewers (soy sauce, fresh calamansi juice, brown sugar, garlic, Sprite, banana catsup, black pepper).
Marinating.
Resting 15 minutes…
…before being sliced and served.
And, there you go.
*Edited to correct spelling.
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Well I’ll be honest, I had to look up calama(n)si, I can think of many dishes I could use those in.
Looks great Noel.
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Thanks! Growing up, I recall it was used mainly for drinks (like a lemonade, even better like lemonade with soda water), and, mixed with soy sauce (sometimes adding red chili) a savory dip for certain dim sums (siumai, har gaw, etc.), charcoal-grilled fish/squid/cuttlefish, etc.
On the recommendation of a friend, I bought a frozen 4.75 lb. Halal duck at Costco. I’ve cooked duck breast many times but never a whole duck. I have no experience breasting out birds but would consider trying it.
Anyone have a recipe for cooking the duck, whether breasted or whole?
TIA
My twins are celebrating their 13th bday with a casino night… and you can’t have casino night without steak (and Mac and cheese!).
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Every single time I do Marcella Hazan’s recipe. PM me if a Google search doesn’t turn it up. It’s the recipe involving a hair dryer. Whole bird. One thing I love about this preparation is that it yields the beginning of a duck stock, which is arguably the best part of cooking a whole bird, imo.
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I used to make HK style roast duck (whole) quite often before; but, haven’t made it in years. I’ll try to dig up my old recipe. Can’t remember the measurements anymore. Takes a while to get the skin dried to the point it crisps well; but, it’s not a whole lot of work at all.
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I would both rip and dip happily. This looks awesome. I wonder how something more on the sweet/sour side would work with the brie instead of the pesto? Thinking about mostarda specifically, I love fruit with brie.
Nice job!
We do a Brie wheel topped with Apricot Jam then wrapped in puff pastry. It’s way messier to eat, need a knife and fork, but the flavors are great.
Bought thinly sliced pork shoulder and made some comfort food. Little bit of rice base, enokis, onion, spinach topped with an egg. Used some grated ginger, yuzu zest and juice with ponzu to deglaze and finish the pork.
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Salad of endive, Bosc pear, pecans, bleu cheese. Preserved lemon vinaigrette.
Grilled salmon, roasted delicata and butternut and a rice blend I get called “Northwoods Blend.”
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The salad sounds great. Bosc pear with a good blue cheese is one of my favorite combinations and pecans add another complementary dimension.
It’s a wintertime standard for us.
I have played around with various dressings and the preserved lemon vinaigrette is now my favorite.
I think of it the same way as the salad that my mom served us in wintertime.
Iceberg lettuce, canned pears, shredded cheddar and mayo. I think we only do this in the South.
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Pears and blue cheese is a regular with our salads. I dress them very lightly with a aged balsamic and olive oil
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I do the balsamic as well but wanted something a little brighter and this was great.
Yesterday was rough, after a rough week, and we wanted something simple, but still a little special. A freezer dive uncovered this beautiful little leg of lamb, which we roasted then torched, with nothing but salt and pepper. Meanwhile, we reduced some lamb stock, goosed a bit, for a silky sauce, and concentrated on vegetables. We have some adorable potatoes from Green Meadow, which we par boiled, then smashed, dribbled with lamb fat, oven roasted and finished with parsley/rosemary/thyme. Spinach also from Green Meadow ultra simple sautee, and finally an arugula salad with some endive/raddichio/cucumber.
Dinner was delicious and followed the S&J mantra: buy great ingredients and do as little to them as possible.
Edited to add lunch leftovers!
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