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Category Archives: Famous Chefs

Snackable

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Ahhhhh. Look at that. Perfect weather in my opinion. A sunny beautiful day, great for a run, about a perfect 18 C degrees outside (about 70 F or 72 F).

And you have guests coming over. New ones you’ve never met. And you are expected to provide dinner. And it is already 3 or 4 in the afternoon and you don’t have a menu. I know, first world problems. Anyway, I had a plan. And that was enough.

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I headed straight to the Viktualienmarkt here in Munich and bought amazing cheeses, some Italian sausages and ham, a selection of breads, beautifully fragrant muscat grapes, and a wild herb salad and headed home quickly. We were going to do a fancy “Brotzeit” and that was going to be good enough. No cooking.

Well, but just one thing. Fire roasted walnuts.

I was tempted by these at the market:

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But those huge walnuts have just come off the tree and are a lot of work because you have to first shell them and then peel off their bitter skins. Too much work.

Barbara Tropp has a simple but simply amazing recipe for walnuts in her cookbook “The Modern Art of Chinese Cooking” for a “light bite” or whatever she calls them. Basically a snack. I make them all the time because they are no fuss and easy and they always draw oos and aahs. If you just buy a bag of good quality shelled walnuts, this recipe comes together with very little active cooking time – maybe 10 minutes. They take about an hour and a half to prepare, but 80 minutes is just time while you wait for the walnuts to soak and then to bake.

Process?

Soak your walnuts in boiling water for 30 minutes. This releases the bitterness from the nuts. If you taste the water you have soaked them in, you will immediately taste the leached out bitterness. Spread them out after 30 minutes on a baking sheet. Put them in a pre-heated oven (about 110 degrees C, 225 degrees F) for 30 minutes. You are drying them out. If after 30 minutes, they are not dry in their centers, let them go for another 10 minutes or until you feel most of the water is gone from the nut meats. Then heat a couple tablespoons (for about two cups of nuts) of peanut oil in a pan on medium.

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Toss the nuts in, follow with about two tablespoons of sugar, constantly stirring the nuts. You want the sugar to caramelize and not burn. When you see the sugar is liquid, toss in about a teaspoon of salt and a couple pinches of cayenne pepper. Stir another minute and then remove from heat.

Put in a bowl to cool.

I served them with the cheese and fruit platter. You can store them in a tupperware container for quite a while.

And they work just as well with pecans. A mix of the two nuts is great.

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You’ll be surprised when you taste them. You are used to the slightly bitter flavor that walnuts have, but in these, it’s virtually gone. They are buttery and delicious. And your guests will keep reaching for them…:-)

Which happened.

 

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Posted by on October 18, 2016 in Chinese, Cooking at home, Famous Chefs

 

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Sweet Sixteen

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We got married in the year 2000. Isn’t it sort of freaky to say that out loud? Sounds futuristic. Except that it was 16 years ago! :-O

To celebrate on Saturday, I ran my ass off again to train for this marathon that I might or might not be doing (ok, that wasn’t really part of the celebration and a good chunk of my ass still exits.)

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But in the evening we went out for dinner and ate huge steaks with steamed spinach and mashed potatoes. Heavenly. I didn’t come close to finishing my steak, but the rest came home with me and landed in breakfast and lunch the next day. The restaurant (Theresa Grill, btw, highly recommended), also served a delicious liver pate with the bread before our steaks came out. I asked for the recipe and the chef came out a few minutes later with it written up and gave me in-person instructions! (wow!) Needless to say, this will be tried out sometime this week. Recipe below in hand-written format:

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In English: 500 grams of liver (they used goose, I guess I will use chicken), 2 red onions, 2 stalks of celery, 200 milliliters cognac, 150 grams of butter and salt and pepper. Cut the onion and celery into small pieces and brown them with the liver in a pan. After everything is cooked, pour in the cognac and let cook. Take off the stove, blend with a handmixer, and then mix in the butter. Season with salt and pepper (they used a very grainy sea salt which was delicious), and then let chill in the fridge.

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In the last weeks I have been on the road again with my teammates. Giorgio (catching Pokemon over there while we waited for our train in Stuttgart) and Jonas (with me on the train to Belgium last week) have been keeping me entertained, which has been a lot of fun. Next week I head to the UK alone for a day or two, which will be a grueling couple days without colleagues to work with.

Some lovely new dishes have been created recently, although homemade pizza is still appearing with alarming frequency.

One of the better ones recently has been an easy Ottolenghi recipe: za’atar roast chicken with onions and lemons. Plus I made a flatbread to go with it – also seasoned with the Israeli Za’atar spice blend.

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Here’s the recipe over on Bon Appetit.

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Basically you just mix up the marinade ingredients:

 

  • 2 medium red onions, thinly sliced
  • 2 cloves garlic smashed
  • 1 lemon, thinly sliced, seeds removed
  • 1 tablespoon ground sumac
  • teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 cup low-sodium chicken broth or water
  • ¼ cup olive oil
  • a couple tablespoons of Za’atar spice mix

Mix it with you chicken, and let sit in the fridge for a few hours or overnight.

Then you bake it for about 50 minutes at 400 F, 200 C.

 

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Serve with yogurt (or green tahini sauce, as in Ottolenghi’s original recipe), a green salad or really ripe cherry tomatoes, and some flatbread to mop up the juices.

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It’s a practically no effort meal if you just buy the flatbread rather than making it yourself.

Just mix, bake, done.

The weather here this week in Munich is supposed to be spectacular. So happy I am not traveling. 🙂

 

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Not quite Archimboldo

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I was about to line all the veggies up on my cutting board in the usual way and realized that this is getting a bit boring. So instead I give you a rather untalented Archimboldi portrait. I should study his paintings a bit and see if I can create something a bit more inspired.

Anyway, you’d think after last night’s Korean feast over at Munich’s Seoul restaurant on Leopoldstrasse (good, but not great, wouldn’t go there again probably, but that’s me being very picky) that I would have had enough of Korean for at least a ….week? But no.  I get into these moods, and nothing can sway me for a few days if not longer. I swear, sometimes I wake up in the morning thinking about putting some kimchi on my toast. Ok, that’s a lie. But I do love it as a snack, I think especially during the winter when it is very cold or during the summer, when it is very hot. Maybe it’s when I’m in need of vitamin C/A, kimchi is supposed to be full of it – due to the cabbage. But it also has a ton of salt…not so good. But after yesterday’s incredibly beautiful but painful run (it was so slippery on the icy snow that I was a tense mess during the standard 9-10k, all muscled seized up the whole time), I knew I wanted some Korean snack food. It was calling to me.

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I dropped by one of the Asian groceries in Munich yesterday in the late afternoon and picked up a bag of Korean rice cakes – Garaeddeok 가래떡- (basically a Korean pasta or dumpling) while I was poking around. I’ve made them a couple times. They’re not so far from Italian gnocchi or Schwabian Schupfnudeln in nature. Basically it’s all about layering a comforting soft starch with a delicious sauce.

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I made them this evening. These were fresh, not dried, so to soften them, I simply boiled them in salted water for about 5 minutes and them pan-fried them for a couple minutes to give them a bit of a crispy exterior while the inside stayed nice and pillowy.

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I had marinated a chopped up chicken breast this morning – in a mix of sesame oil, vegetable oil, some Gochujang (Korean pepper paste), chopped garlic and ginger, a bit of brown sugar, and some Vietnamese fish sauce.

I chopped a large onion and a medium sized carrot and sauteed them in oil until the onion began to brown a bit and sweeten up. Then I added the chicken plus marinade, and let them simmer together, adding in some more ginger and garlic, a handful of reconstituted shitake mushrooms, and several slices of lotus root, chopped into quarters. These simmered for a bit – until the chicken was cooked through. Then the rice cakes went in and were mixed in, letting the sauce coat the dumplings. I added in more of the Gochujang paste, a bit more sugar, and some soy sauce, perhaps a tablespoon. Mixed, tasted, corrected a bit here and there. Sprinkled it all with coriander and chopped green onion. Mixed these in and removed it from the hot stove.

Meanwhile, I had this beautiful kohlrabi in the fridge, so while the dumplings were frying and in between steps, I made a favorite salad with it – just chop it into matchsticks, and then make a simple dressing: 1 tsp soy, 1 tsp chopped garlic, 1 tsp sesame oil, 1/4 tsp sugar, 1 tsp black Chinese vinegar. Stir and them pour the dressing on the kohlrabi, mixing well, and let sit at least 15 minutes.

I had also bought some Choy Sum (a relative of Bok Choy, not so bitter), which I blanched in salt water, and then layered with slivered green onion, red chili, and ginger. Then you heat a little oil in a pan until it’s quite hot, and then pour the hot oil over the greens, followed quickly with a mix of soy and hot water. Also lovely and simple. (Both above veggie recipes from “Every Grain of Rice” by Fuschia Dunlop)

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The greens are served room temperature as is the kolrabi.

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Best thing is that there are leftovers tomorrow for lunch or dinner.

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Looking forward already.

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Posted by on February 1, 2015 in Asian, Cooking at home, Famous Chefs, Pasta

 

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Steamy buns

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Nice poster, no? 😉 It was in the bathroom of a bar in Cologne I went to two weeks back. I couldn’t resist taking a photo. It was one of those evenings where just walking around outside left you covered in a fine sweaty film – the humidity must have been about 95%. So the poster certainly looked…refreshing. Haven’t tried the drink advertised though.

It is barbeque season over here and for some reasons we’ve been more enthusiastic about barbequing this year. We don’t have a balcony or our own yard, but there is a lovely shared garden downstairs with a built-into-the-wall hand-made grill that one of the neighbors apparently crafted many years back. And during the summer the picnic table comes out – another neighbor – and sometimes there are spontaneous grill parties.

And while I like a juicy burger or bratwurst, I’m generally trying to think up something more interesting to put on the grill. A couple weeks back I invited a bunch of friends over for a korean taco barbeque. Two nights later I tried out some thai meatball sliders. In each case, the standard German bread option wasn’t really a great pairing and getting fresh brioche buns is difficult here. The packaged hamburger and hot dog buns in the grocery stores leave something wanting here as well. On a whim, I decided to test out a momofuku bun recipe (thank you, David Chang!) with the thai sliders. And that was a major win.

The buns are meant to be for pork belly bites. But they work really well with any spicy meat. They’re a bit of work to make, so make sure you have a couple hours at your disposal to tend to them. They need to rise three times. But if you’re doing other stuff around the house, the active time to create them is not terrible. Make sure to make an entire recipe – it’s worth it and you can freeze them.

Based on David Chang’s recipe, but slightly modified.

Ingredients:

1 tablespoon plus 1 teaspoon active dry yeast
1.5 cups water, room temp.
4.25 cups bread flour (sorry – I know this is a miserable measurement – it should be by weight, but this is what Mr. Chang thought was good enough, I think you could go with even a bit more flour.)
6 Tablespoons sugar
1 tablespoon kosher salt
Rounded 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup rendered pork fat or veggie shortening at room temp

Directions:

1) combine the yeast, water and sugar in a bowl. Let sit for 5 minutes and foam. Add the flour, salt, baking powder and soda and fat and mix (in a mixer or with your hands) for about 8 to 10 minutes, kneading as the dough comes together. I used my bread machine to do it for me and that worked perfectly. The dough gathers into a neat ball, a bit shiny.
2) Lightly oil a medium bowl, put the dough in it, cover with a dry kitchen towel. Let it rise about 1 hour 15 min.
3) Cut out 50 squares of baking paper, each about 3 inches square.
4) Punch the dough down and turn it out on your work surface. Divide the dough into 50 pieces, each about 25 grams. Don’t be lazy, use a kitchen scale. You want these things uniform in size. If you can’t get 50 pieces, go with what you can – I only got about 38.
5) Put the balls/pieces to the side somewhere to rise for 30 min.
6) Roll out each piece into an oblong oval shape about 4 inches in length. Take a chopstick, coat with a bit of grease – oil or shortening – and gently fold the oblong oval in half over the chopstick and then slide the chopstick out. You want to create a little hollow in the middle of the bun where it can easily be separated later after steaming. Place on a square of baking paper. Put each one to the side as you roll.
7) Let the buns rest again 30 minutes. They should look something like this.

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8) Get your steamer ready. I have one with two layers. More convenient. Place the buns – perhaps about 10 per layer in my case – in the steamer and let steam cook for about 10 minutes. Work in batches. Remove and let cool.
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After they’re all done and cool, simply bag the buns you won’t eat and freeze. They keep for months.

For the barbeque – you can take frozen buns and put directly on the bbq – they’ll quickly defrost and get nice little grill marks. But if they’re fresh you can choose to put them on the grill or not – or even resteam them for a few minutes to defrost them if you like.

Pair with a meatball or other spicy alternative, a few green onion slivers, perhaps a slice of cucumber, a little kimchi – whatever you fancy.

ummmmm…..

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Great Balls of …Spinach!

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Been here, done this. But it’s worth writing about again, if briefly. Because this meal fits very nicely into the vegetarian meals phase. Three weeks in, I have to admit, I really wouldn’t mind eating some meat. I’m not craving steaks or hamburgers, but I do miss chicken…For now, fish is back in in limited quantities and I think it’ll stay there (i.e., not adding any further animals in including shellfish) for the time being.

On a cool spring evening, what’s a tasty dinner treat to celebrate “springing forward?” (I am hating daylight savings time right this minute. I’m tired, damnit.) Spinach and ricotta gnocci with a fresh tomato sauce. I’ve covered these before – in my former blog – but they are soooo worth trying out that I’m posting a photo and reprinting the gnocci recipe one more time. Both the gnocci and the sauce recipes are from Marcella Hazan (who died just recently), and I spent about an hour perusing her classic Italian cookbook yesterday morning, reading up on her recommendations on how to make pasta.

These gnocci come together relatively quickly, although the whole endeavor – including the sauce – will probably take you about an hour and a half. If I’m being honest. The sauce – Marcella’s classic Tomato, butter and onion – only has four ingredients, but needs to simmer for 45 minutes. There are no shortcuts. You can make the gnocci after getting the sauce up (2 pounds tomatoes – peeled and chopped, 5 tbs butter, one onion cut in half only, salt to taste – put in saucepan, simmer 45 minutes, remove onion. Done.)

And here is Marcella’s gnocci recipe (modified to remove the prosciutto – completely unnecessary, but adding in lemon peel).
Ingredients:
1 lb fresh spinach or 1 10-ounce package frozen leaf spinach, thawed (Euro readers, 10 ounces = 283 grams, I used frozen and it was just fine)
2 Tablespoons butter
1 Tablespoon onion chopped very fine
Salt
3/4 cup fresh ricotta cheese
2/3 cup all-purpose flour
2 egg yolks
1 cup freshly grated parmigiano-reggiano cheese
The peel from about a half a lemon, grated.
Whole nutmeg (I cheated – put in a pinch of pre-ground)

1) Cook the spinach in a covered pan with salt (VERY IMPORTANT) for about 5 minutes (I did about 3…) Drain it and squeeze all the moisture out of it, chop it coarsely.

2) Saute the butter and onion in a small skillet until it is pale gold. Add the chopped spinach and some salt and cook for 5 minutes, stirring frequently. Take off the heat and let cool.

3) In a bowl, combine the spinach mixture, the flour and ricotta and stir. Add the egg yolks, grated Parmesan, and a grating of nutmeg (about 1/8 teaspoon), the grated lemon peel and mix with a spoon. Taste and correct for salt.

4) Make small pellets of the mixture, shaping them quickly by rolling them in the palm of your hand. Ideally they should be no bigger than 1/2 inch across, but if you find it troublesome to make them that small, you can try for 3/4 inch. If the mixture sticks to your palms (IT DOES), dust your hands lightly with flour. (I tried the flour, but that did not help. So instead, I wet my hands with water and then rolled them – and THAT WORKED).

5) Drop the gnocci, a few at a time (about a dozen or so) into boiling SALTED water. Cook them for about 3 minutes – or for about a minute or two after they return to the surface of the water. Remove with a slotted spoon.

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Green Tea and Me

Green tea ice cream with red beans

Green tea ice cream with red beans

I love green tea desserts and they’re hard to find here, although I recently had some pretty yummy green tea ice cream over at a new Korean restaurant in Munich about a month ago. See above. It got me thinking that I’d like to try to make some green tea sweets, and so when I came across a crazy looking zebra striped green tea and chocolate cake I didn’t hold back anymore.

I know it’s odd that I am writing up two baked good posts in a row, but that’s somehow because on the savory side of my life I am doing a lot of repeats.

Inspired by this blog, and having a bag of matcha in my cupboard, I got to work in the afternoon so we’d have the cake by evening.

And it’s actually relatively straightforward – the only difference between this one and any other standard tea cake is that you are making two batters – one green, rich with the perfume of Japanese matcha tea, and the other dark brown, a chocolate lover’s heaven. Before you bake it, the batters are carefully marbled together in order to produce a dramatic green and brown swirl when you cut the cake.

Before baking, I had a few read throughs of the recipe and decided to make a few adjustments. This is the adjusted recipe – both ingredients and steps.

Ingredients (adapted slightly from the original)

batter 1 (common batter used in both the following batters):
4 eggs
200 g sugar
100 ml milk
1 tsp vanilla extract
300g flour
1 tsp baking powder
1 tsp salt

batter 2:
3 tsp matcha powder
3 tsp water
75 g butter

batter 3:
100 g dark quality chocolate
75 g butter

icing 1:
75 g icing sugar
3 tbs cocoa powder
whipping cream

icing 2:
75 g oz icing sugar
1/3 tsp matcha powder
whipping cream

Common batter:
Whisk the sugar and eggs and vanilla extract in a bowl until fluffy. Add the milk and stir. Sift in the flour and baking powder in the bowl and stir until smooth. Divide in equal halves and separate into two bowls – do this by weight.

Batter 2: Mix the matcha powder with the water. Stir until smooth. Add 75 grams butter and combine again until reasonably smooth. Add the mixture to one half of the first batter and stir to combine.

Batter 3: Melt 75 grams butter and chocolate in a small pan on low heat. After the chocolate has melted completely, take off the heat and let cool for a few minutes. Then add this mixture to the remaining half of the common batter.

Ultimately you should have two batters:

Double batter

Grease a cake pan (22-3 cm/9 in diameter) and dust it lightly with flour. Spoon in the two batters, mixing between them a bit. In my case they were quite dense, and it was a matter of adding a spoon of one, then a spoon of another in order to ultimately get the marble effect I was looking for.

Assembling the cake

The directions said then to take a stick and mix the two batters a bit, but I wanted to be able to really see a sharp difference in color and flavor.

Bake in a pre-heated oven (175°C/350°F) for approximately 45 minutes (original recipe said 30 min, but my cake was far from done at that point.) Take out the cake, turn it out on a plate and let it cool down.

Ready for frosting

Meanwhile mix up your two icings. You want to add enough cream to get them to a consistency that will work – not too liquid if possible, although the green tea icing is more fluid than the chocolate version. When the cake is cool, go crazy. 😉

Frosted Green Tea and Chocolate cake

Play with designs.

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This cake lasted perhaps three days. 😉

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I think it tasted best on the first day – stronger flavors of both chocolate and green tea (a very nice combination, by the way). After a day or two it was still very nice, but had a milder flavor.

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It goes without saying that LOTS of vegetables were served before allowing ourselves to dig into the cake.

Loved these – and I HATE brussels sprouts most of the time. But I guess anything that David Chang makes is pretty darn yummy.

David Chang (Momofuku) Roasted Brussels Sprouts with Fish Sauce vinaigrette. The bitter flavor that I don’t like with the sprouts was still there, but not so prominent and well-covered with the tang of the vinaigrette. Will make this one again.

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Momofuku: Secrets and Lies

Nike Fuelband

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I am in mourning. The Nike+ fuelband which I bought in New York at the end of April seems to have given up the ghost. I have tried calling Nike twice now, but I am simply unwilling to sit on the phone for an hour waiting for them to answer and then tell me that because I live in Germany they will not be able to help me fix my little tired fuelband. The black bracelet has been at least one major source of getting my ass moving in the past two and half months on a daily basis. If I don’t make my self-set daily goal (measured with an internal accelerometer on the magic band in fictional Nike Fuel units), then I feel HORRIBLE. Guilty almost. But “Error 23 – please call us” will not go away and I am afraid we are at am impasse. I could cry. The damn thing cost me 150 bucks and it is still only sold in the US. (F***, f***, f***). Yes, I am a little drunk at the moment and therefore especially emotional.

The wake for said bracelet was celebrated with an elaborate feast (I could be Irish, no?). I grabbed the Momofuku cookbook from my stack yesterday at about noon (Long live David Chang!), and perused until I found three worthy recipes that would consume most of my weekend with shopping, planning, cooking, and then finally scarfing down hours of work in less than an hour.

The master. The Bastard. How many damn hours?

The master. The Bastard. How many damn hours?

To compensate I ran a 10k after selecting the recipes yesterday and then biked about 20 km around Munich visiting at least 7 shops collecting the ridiculous ingredients. Secret #1: even if the ingredient list looks easy, it’s JUST NOT. At least in Germany.

I didn’t cook a goddamn thing yesterday because it took, as mentioned, hours to collect most of what I needed for three dishes:

1) Cured Hamachi (Yellowtail fish) with an Edamame (soybean) and horseradish puree
2) Roasted Oyster Mushrooms with boiled pistachios, pickled radishes and pickled Jerusalem artichokes
3) Pan-fried corn with smoked bacon batons and braised onions

I picked three “small dishes” on purpose. I find it’s generally a lot more interesting to have a bunch of flavors and contrasts in a variety of  small dishes than it is to have a slab of protein, a starch, a salad and a dessert. I don’t always feel this way (read: winter), but right now that is the mood. I love seasonal ingredients that bring some variety into life.

I was perhaps most inspired by Chang’s photos in his cookbook. The various pieces of the dishes looked SO pure, strewn on a white plate, glowing unadulterated and delectable. Lie #1: it takes shit loads of work to get to this point on many of the ingredients even if it looks like nothing.

I won’t belabor the subject. Just a few photos of my efforts:

Some of the interim steps to get to finished products

Some of the interim steps to get to finished products

Truly, three recipes were required. Two would not have been enough. And the photos do not do proper justice to the shopping, chopping, braising, boiling, sauteing, and frying that went into the job. I woke up at about 8 this morning (checked email…yes…I am one of those people statistics that looks at the iphone before even putting on the glasses, squinting at the screen and hoping something interesting came in overnight, no, “buy a tractor” does not count as interesting), came downstairs, brewed the coffee and got half the ingredients out of the fridge. I knew there were at least 5 or so interim steps I needed to get out of the way before I hit the gym (Fuelband is dead, but Runkeeper remains very much alive, haunting me, haunting me). Several of the steps required an entire hour. (Boiling of the pistachios, braising of the onions) And the pickles needed to set up for at least 8-10 hours to even qualify.

I won’t belabor the description further. I hope you’re at least a little intrigued. Needless to say, I got the bulk of the work out of the way by noon. 3 hours of fun. You know I sit here and bitch, but really I enjoy it, otherwise I wouldn’t do it. The simple steps let me stand there and enter this almost meditative state of bliss. All I need to think about is some simple slice and dice, stir, heat adjustment and an occasional quick check of the cookbook. The rest of my brainpower is devoted to whatever I want it to be focused on. And yet I am simultaneously productive. It’s wonderful. Better than yoga, which requires sweat, heavy breathing, bad hair.

I finished up the gym today (5.5 k run, 40 min elliptical, 10 k bike ride, yeah, thanks for asking) around 2:30, showered and dressed and then grabbed a bubble tea (half sugar) to drink in the English garden on the way back.

English Garden Idle, Sunday afternoon

English Garden Idle, Sunday afternoon

Doesn’t that look relaxing? The plan had been to sit there an hour and get a little color but the gods decided it was not to be – clouds were out by then and I felt the weight of the recipes to come on me. And I was tired. Time for a little rest.

After an hour pause at home, the rest of the cooking ensued.

Secret #2: the professional cooks…they bury recipes in the recipes. You think you are cooking 3 recipes when in fact you are preparing a dozen. It’s just that they do something like this: Ingredient 7 in recipe number 2: “1/2 cup Ramen broth (see page 40)”, at which point you curse and turn to page 40 realizing that you have not purchased the required ingredients nor planned the 6 hours required into making HOMEMADE Ramen broth. Damn David Chang, bouillon cubes worked JUST FINE.

Long story short (because I do pity you a bit by now, as this is getting LONG), the three dishes came together. I decided on this order: #1) Hamachi (bullshit, SWORDFISH – forget Hamachi in Munich unless you are screwing a Japanese samurai or something) because of its subtle flavors and the fact that it would be served cold.

Swordfish Not Hamachi, but still good

Swordfish Not Hamachi, but still good

#2) Oyster mushrooms – a somewhat richer dish that was too complex to end with, and #3) the corn – a good foil for a Chinese tradition of serving the starch last to fill you up in case the proteins did not do the job before.

Dish 2: Roasted Oyster Mushrooms with Pistachio and Pickles

Dish 2: Roasted Oyster Mushrooms with Pistachio and Pickles

And I enjoyed all three. The mushrooms were the best and I would make them again in a second. The corn will become leftovers for the next two days in tacos paired with shrimp and hot sauce and wrapped up in a corn tortilla. The hamachi/swordfish…maybe will appear on my toast tomorrow morning with a slice of avocado.

Crowd pleaser, but boring cured fish with edamame slick

Crowd pleaser, but boring cured fish with edamame slick

Elegant (and best dish) Oyster Mushrooms

Elegant (and best dish) Oyster Mushrooms

"Fill-er-up Corn, roasted onions, bacon batons"

“Fill-er-up Corn, roasted onions, bacon batons”

 

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