KedgereeOverhead

Long before we were saddled with a mortgage and, um, a child (sorry, Elsa), my husband and I have rented a mountain house with a fun group of friends for Labor Day. Our first year or two (or even three? it’s all a bit fuzzy now) was more or less all about drinking. We started with mimosas for breakfast, moved onto mango or watermelon margaritas for lunch (all made with fresh fruit) and sat down all civilized-like with wine at dinner. There were also beer snacks in between.

While I could never really keep up with my husband or friends, I definitely maintained a happy, relaxed buzz all day, something that’s impossible to do now that I’m in my mid-thirties with a 2-year-old. Even during the years when we drank our faces off, meal-times were always important and we each took turns cooking for the group. I’ve made everything from chicken tinga tacos (thanks, Jenn Louis!) to Korean bulgogi before settling into David Chang’s bo ssaam for a few years in a row.

This year, I decided to switch it up. I wanted something healthier but just as crowd-pleasing so I opted for a grilled side of salmon–the sheer size of it making the meal feel special. I then realized that by preparing fish, I’d naturally be the first to cook and get my duty out of the way. So I bought a second buy modafinil online cheap side of salmon to grill and use for breakfast the next day. (Done and done.)

I rubbed the two sides of salmon (about 6 pounds total) with Grace Parisi’s tandoori marinade, which is just awesome because the spiced yogurt marinade complements rather than covers up the flavor of the fish. After dinner, we had about 2 pounds of cooked fish left along with a little bit of the unused marinade.

The next morning, I made a version of kedgeree, a British-Indian breakfast rice dish designed for using up leftovers. After steaming 2 cups of basmati rice and making 8-minute hard-boiled eggs, I sauteed plenty of onion, garlic and ginger in butter in a huge skillet. I then added the rice, the fish and the leftover yogurt marinade and let them all heat through together. I seasoned it well with salt, topped it with the quartered eggs and garnished with the cilantro. Served right from the skillet, it paired perfectly with our lake view and sustained us all morning. Plus, it was so delicious that even my daughter ate some. If only I could have drunk a mimosa with it. KedgereeatTheLake

SobaWithWalnutsAre there enough compound descriptions of this dish for you?

I love soba–the buckwheat-based, spaghetti-like noodles served both hot and cold in Japan. There are many, many ways to dress them for a salad but the flavors usually skew Asian. I wanted to try a different direction, so I looked to where buckwheat is popular–Russia. Flavors in Russia itself can be a bit austere, but its neighbor, Georgia, is known for incredible food. Georgians love lots of garlic, onion, cilantro and chiles along with lots of Middle Eastern type spices as well as walnuts (yep, everything in Georgia seems to come back to walnuts). Buckwheat noodles love a good peanut sauce, so why not a spiced walnut one?

The buy modafinil reddit first time I made this dish, it really proved how recipe development is so different from actual cooking. If I were just left to cook–adding a little of this and a little of that, I would have had something delicious on the first try. But with the formal process of development, I started with a plan that, at first, yielded a bland, bland sauce. So then, I added a bunch of ingredients to make it edible, but by that point, there was too much sauce and too few noodles and I lost track of all that I did. -Sigh.-

No matter. I tweaked the recipe, retested it and nailed it. The results are over on Food & Wine. 

 

Nancy Singleton Hachisu and Japanese Farm FoodI met Nancy Singleton Hachisu, author of the wonderful cookbook, Japanese Farm Food, for the first time a few years ago at the IACP conference. Her book was a few months from being published, and she introduced herself to tell me about it. I was immediately struck by the photographs–lots of beautiful vegetables being served in antique Japanese pottery. When I delved deeper into the book, I saw how simple the recipes were. It was food Alice Waters would cook if she lived in Japan. For example, as I mentioned in my last post, Nancy dresses her tomatoes with soy sauce, rice vinegar and oil–nothing else. It’s an absolute revelation and a nice break from the typical basil, salt and olive buy modafinil canada oil.

I was able to include her book as an editor’s pick in Food & Wine but I always hoped to do a larger story with her. Finally, finally, we cooked something up. Food & Wine‘s photo director and incredible photographer herself, Fredrika Stjarne, went to Japan last year to shoot Nancy on the farm. The results are in F&W‘s September issue which I just got in the mail. (You can find the recipes online).

I love that I got the chance to help Nancy tell her story in such a big, beautiful way to a larger audience. I only hope it gets more people curious about Japanese ingredients and proves how simple the dishes can be.

A Mexican Take on Ratatouille

 

Every Wednesday, I create a healthy recipe for Food & Wine that’s made to pair with a glass of wine, all for 600 calories or less (wine included!)

Ancho chiles have an appealing bitter, fruity, earthy flavor, and I just can’t get enough. For this late summer vegetarian stew, I saute onions, buy modafinil online review garlic, eggplant and zucchini, then add tomato and ancho puree. With a hit of sour cream and zingy salsa verde, it’s a satisfying dish for cool nights and great over brown rice or black beans  if you want to bulk it out. You can find the recipe here. Enjoy!

 
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