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.

Grilled bread salad (recipe from Bittman) made with leftover baguette from the weekend, and a savory steamed egg custard. Nothing fancy. But it did get washed down nicely with a home made mojito made with mint from my mint plant.

Hulling them can be a pain if you're not used to it, but I wonder if they can be used instead of pine nuts for pesto? Funny story: I once set out a dish of them for guests to snack on while having tea. One of my non-Asian guests took a few and just stuck them in her mouth and started chewing. I told her that she may want to unshell them first, like sunflower seeds and she said, "What? I eat sunflower seeds whole too." She actually preferred to eat the whole thing, hull and all.

I made some naengmyun the other night for dinner. The BF's vegan, so I had to make the broth from my imagination since I couldn't find any non-meat recipes for naengmyun broth. Probably not the most authentic, but I thought it tasted good.

Tonight's dinner ingredients: Appetizers: Hiyakko tofu with bonito, green onion, ume (plum? apricot?) paste, dressed with ponzu sauce. Broiled shishito peppers sprinkled with salt and dipped in ponzu sauce. The main course: Ramen! No explanation necessary.

I made ozoni for New Years. It was my first time and I was scared after putting the mochi under the broiler and seeing that it had gotten REALLY big. The individual pieces I put there had stuck to each other into a big block of mochi. i broke them apart as best as I could and put them in the broth and it was still delicious. I had to make it vegan for the BF, so it didn't have any chicken in it. The broth was just made with nameko mushrooms, kombu, and miso.

Success! I roasted a head of broccoflower (cauliflower + brocolli hybrid?) and the BF who usually dislikes cauliflower loved them. I was evily hoping that he would also dislike these and I would get to eat the rest all by myself, but no such luck. I'm not getting the "tastes like french fries" thing though. What part of it is supposed to taste like fries? The stem, or the charred florets?

I grew up having savory oatmeal that my mom would make. I think my mom always figured that oatmeal was American porridge. It wasn't until I was in college that I realized that people eat this stuff sweet (yuck!) My mom's "oatmeal" recipe: Quaker Oats (in the cardboard cylinder) Water or milk An egg (swirled around like egg-drop soup) Fish sauce (to taste) Sometimes, I still crave it.

In LA, there's a great ice cream shop called Scoops. The owner comes up with the most amazing tasting ice cream and usually has some odd combinations that somehow tastes good. flavors I've tried: - Wasabi & Chocolate - it tastes exactly as it sounds. It was pretty good, but the wasabi-burning sensation was a bit too intense, so I probably wouldn't have it again. - Bacon caramel - this actually tastes good. It has the smokey flavor of bacon and complements the sweetness of caramel well. A few weekends ago, they also had a foie gras and grilled onions flavor, but I found out the day after and I didn't get a chance to try it.

This thread made me crave for it, so I picked up a frozen package from the local Japanese grocery. Pretty good, but not very crunchy thanks to the microwave.

If you're near any Asian, preferably Chinese, market, you're in luck. Most of the large ones, Ranch 99-type ones, have fake vegetarian crab. It looks pretty much like shredded imitation crab. I usually find them in the freezer section with all the other mock-meats.