What's for dinner? Part 97 [old]
Well, off onto the next colorful, zippy thread about what we're making and chowing down.
For me tonight, it's tagliatelle primavera con gamberi- yellow & red peppers, one chopped up chili, shallot, garlic, sliced zukedd, and shrimp. All sautéed in olive oil & tossed together with fresh basil.
Side salad of mixed leaf lettuces, yellow & red peppers, cuke, turmaturs in a balsamic/oo/sour cream/mustard dressing.
Off to eat.
Yesterday night was herbed turkey leg with potatoes, carrots, swede and caramelized onions all roasted in the same pan, with a white wine, garlic and cream sauce. Dessert was strawberry mousse with blueberries and a small scoop of pistashio ice cream, so colorful.
Tonigh we'll use the leftovers to make a creamed turkey soup; puréeing the veggies in the turkey stock made with the bones, some heavy cream and then adding the leftover diced meat back. Add a freshly baked rosemary bread on the side and mmm mmm.
Not sure yet what I'm gonna do for dessert, maybe french toast and strawberries ? Sounds good. Or just berries and greek yogurt.
How bout 'what's for lunch?'
As a part of my continued efforts to learn to cook Korean food, I made bibimbap. Because of local availability & attempting to make the best use out of what I have & my uncultured ways & ADHD, I made a handful of modifications to a traditional bibimbap.
Medium grain white arborio rice
Julienned red bell pepper
Sauteed peas, fresh from the garden
Seared, slightly blackened onion
Sauted, then steamed kale (with a few drops of soy sauce)
Seared, caramelized corn kernels
Hot sausage (mildly seasoned), crumbled then marinaded and cooked in a galbi-style marinade
Over easy egg
Gochujang mixed with a bit of sugar, rice vinegar, sesame oil, and water
It was delicious. The sausage worked better than I had really hoped - it was a natural in there, and the galbi-like marinade played along with and added to the rather mild seasoning of the sausage (just a basic hot italian sausage minus the fennel seed).
I have a trio of pictures - first is fully assembled with lots of colors, second is once the egg is broken, third is once the bibimbap has been mixed (and more gochujang has been added).
Any advice or comments from people who know Korean food better than I do is welcome.
Thanks. This is the first time I've made bibimbap, but something about all those colors fighting for attention or maybe just mixing em all up right before eating (almost as much fun as cracking the hardened sugar on a creme brulee) - it really is more than the sum of its parts.
Nicely done, cowboy!
You're gonna think me odd, but I'm going to suggest that the next time you eat bibim bahp, you try using a spoon instead. I can't verbalize the difference, but there is one, and I think you might enjoy it even better that way.
I love how creative you were with the ingredients, and that's the beauty of this dish. Bibim bahp literally means "mixed rice", and though there is a somewhat standard restaurant preparation, at home we put all kinds of good crap in it. :)
Thanks. I'll take your spoon suggestion next time I make it.
And I will certainly make bibimbap again. I took your suggestion from another thread and bought some gochujang - mail ordered from the internet without paying too much attention to quantity - and wound up with a 6 lb tub of the stuff.
OMG. You just made me cackle out loud. Looks like a gochoojahng block partay in your future!
There was a recently started thread about the stuff, and I tried to find it for you but I suck at CH search. At any rate, it'll keep for a loooooong time in or out of the fridge, but I find that it darkens and concentrates faster out.
It's soup and sandwiches here tonight, I'm making some tomato soup with spinach, and sandwiches with cheddar cheese on 12 grain bread which will be toasted on the stove (^_^)
The tomato soup is a really simple bit with canned tomatoes, chicken broth, a pinch of sugar, garlic, and some rosemary/thyme/oregano pureed together with spinach added last [not pureed] and simmered.