nakedsushi

Heh, I thought those were also slices of duck eggs. Made ribollita with leftover beans and stale bread on Monday. I wanted to make it heartier, so I also added some farro. The vegetables I used were leek and zucchini. Also added a pinch of Spanish paprika to make it extra delicious.

I made this a few nights ago. Vegetarian ddokbokki. Usually, I like fish cakes in mine, but since my husband is vegetarian, I had to use a vegetarian fishcake, which doesn't have the delicious fishy flavor, but still tastes fine. I forgot the cabbage, so my ddokbokki only has fish cakes, zucchini, and onion.

Those both sound good. What did you think of the nori as a garnish ? I love it! It really ties in the flavor of the toppings (mushroom, soy sauce, mirin, grated radish). It also work swell to add more umami to the dish if you don't want to use parmesan.

Japanese style spaghetti with leek, mushrooms, radish, and radish sprouts one night: Farro "risotto" with chickpeas, cannellini, mushrooms, and cauliflower greens.

I'm unsure what the various methods are, but here's what I did: 3 cups chickpea flour, 2.5 cups water (or more if you want a thinner batter/pancake), 4 tsp salt, lots of cracked black pepper, scant 1/4 cup olive oil, lots of aleppo pepper. I stirred those together and let sit for about an hour, but I think you can do more. Heated up a cast iron pan on the stove top and when it got really hot, poured in a tbs oil, swirl to coat, then put in a ladle full of the batter. Then I stuck it under the broiler for 1-2 minutes. When the top looks set and a little charred, it's ready.

We made our first dish in our new tagine last night. Lentils & chana dal stew with Moroccan spices. Used up the last of the apricots from our tree as well as some squash blossoms from the garden. I wasn't in the mood for cous cous, so we made socca instead.

I cut & prep on the counter directly adjacent to the stove, so I just use the cutting board as a spoon rest. That or balancing it on the stove. It helps that I almost always cook vegetarian (unless guests who like meat are over) and don't worry much about cross-contamination.

What about chickpeas? You can cook them fresh if you have advance notice, or used canned ones. Rinsing the canned ones with water and a teaspoon of white vinegar really brightens them up. This might go well with the siracha, but I recently did a warm potato salad with chopped chipotle peppers (the ones that come in a can and are kinda paste-y) and it really lent a smokey element to the potatoes. Oh yeah, don't forget to stir in some chopped green onions as the last step. I find the crisp, green taste of the green onions cuts down on a too-rich dressing.

I've always worked in offices that had beer/wine/liquor in the fridge. It may be related to always working at start-ups. While there was never a memo about it, there's usually an unspoken rule about not start drinking till the afternoon. I know I'd feel weird drinking at 11am at the office. Just now, I'm staring at two scotch bottles on top of our mini-fridge.

I'm an omnivore and have been to the restaurant in the OP and ordered the vegan charcuterie, but wasn't horrified that what came out did not resemble meat at all. There *is* a vegan pate of some sort on it, and pate counts as charcuterie, no? I agree with previous posters that it's not official charcuterie in the stricter sense of the word, but it definitely gets the point across. When I saw the word 'charcuterie' on the menu, my only thought was, "Oh, finger food and stuff that you can spread on crusty bread" which is the point.

oops...I forgot to ask what store-bought broth you used...do you have a picture of the package? ← I finally got a picture of the store-bought broth:

I LOVE hotpot. It's such a great and easy meal to make at home for company. But it has to be close company who don't mind dipping their chopsticks into the same pot =) Here's a recent hot pot we made with store-bought spicy szechuan broth. I couldn't read the instructions for the package of broth, so just added enough water to fill the pot. Maybe I should have added more. The broth was FACEMETLING. The BF is vegan, so this was also a vegan hot pot. A close up of the broth. The floating white things are dduk, Korean pounded rice sticks, kinda like niengao, but in a different shape.

We had a heat wave last week, so I wanted something refreshing and quick for dinner. Enter: neba neba soba. The topping is grated nagaimo, natto mixed with finely chopped kimchi, blanched okra and green onions. The BF is vegan, so the dipping sauce was just the soba cooking water, soy sauce, mirin, and a bit of s&b mustard powder.

Tomato salad with fresh picked basil from my potted plant, and fresh burrata from Gioia. Also made a roasted garlic soup. Very garlicky and rich.

Vegan "fish" tacos with home made pico de gallo and guacamole. The fish is strips of frozen tofu battered in chickpea flour, water, and panko and then pan-fried.