i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
Now that my Misfit Market subscription allows me to customize my box, it makes it so much easier to plan the meals I’m going to make. One of my favorite dish (or snack—I’m not opposed to eating a big ol’ bowl of this by itself) …
This post has been a long time coming, but it still took me a while because I have been trying, sometimes succeeding, sometimes failing, at figuring out how to reduce waste, as well as plastic, in my life. First, whoever says it’s easy to make …
A friend of mine is Belgian and a couple of days ago our topic of conversation shifted to Belgian cuisine—and all I really know if it, despite my love for food, is that it’s kind of French. So I went digging. Of course, luck would have it that there is a Belgian variety of steak tartare, called filet americain, which I just had to have because I absolutely love tartare, in any way, shape, or form.
I set about to look for a recipe, and poured through videos on Youtube hoping to glean the secrets. The problem is that I have never tasted it, so even if I made it, I could never be one hundred percent certain that I got the flavor right. Oh well, it was delicious none-the-less, and I smeared it liberally on crusty bread with some spicy arugula. I hope one day I can have it in Belgium, so that I would know if I did it fully correct or not.
I made it in the food processor, although there is a video out there saying a fine mince from a meat grinder is better, if you want to maintain the integrity of the texture.
As always, eating raw meat comes with some level of risk, so proceed cautiously and practice good food hygiene.
My hot peppers are in full swing which means I’ve collected quite a bit of them. While I’ve been giving them away to friends and family, I’ve also been dreaming of making hot sauce for those cold winter months to come. I came up with …
I had been craving ganjang gejang (Korean marinated raw crabs) and I could not, for the life of me, get my hands on ANY. I went to four of my local fishmongers and none of them had them, went to the Asian supermarket, none were …
This is not for the faint of heart–literally. The amount of butter in this is positively sinful, but once in a while makes for a wonderful treat. I cheat by steaming the oysters for a minute, until their top shells are loose so that I don’t have to slave over the shucking and cut my hands. I lay the more cupped side on the bottom, so that the juices stay in. You can use spinach, but I used goosefoot (an edible weed similar to spinach) instead because once spring comes around, I don’t have spinach in the house. It’s garnished with Thai basil flowers from the garden which has a basil flavor spiked with anise that I find a delicious compliment to seafood.
It’s been over 4 years since I started on this journey and it’s had its ups and downs. I thought I’d give everyone an update on my progress as far as my edible landscape/food forest goes. The good thing is, everything is maturing and filling …
This is a recipe featuring fishmint (Houttuynia cordata), also known as the chameleon plant, or yu xin cao. I grow it in my garden, having gotten a bit from my parents since it’s an attractive ground cover. It’s used often in southern Chinese and Vietnamese …
As my ducks egg-laying season gets off to a late but present start, I’m treating myself to my favorite way of eating eggs–namely, the yolk, and always raw. This one is different from my single-side sear short rib donburi in that you can use thinly sliced rare roast beef, thinly sliced filet mignon, or thinly sliced leftover prime rib and requires no additional seasonings to the meat during the cooking process.
I use a sukiyaki styled tare sauce, which is just sugar, sake, mirin, and soy sauce, drizzled over the meat, topped with a duck egg yolk and garnished with some chives from the garden. All on top of freshly steamed white rice. This is a no fuss type meal, not super decadent, but is comforting and delicious. If you have leftover prime rib or are just hankering for sukiyaki or gyudon, this is for you.
Alternatively, for the meat, you can use sukiyaki meat quickly blanched in hot (but not simmering/boiling) dashi stock. Or a nice fresh cut chopped raw for tartare style!
Asparagus season is in full swing in my garden which means the sweet, nutty, why-does-my-pee-smell-weird spears are a common sight during mealtimes. In general, I like them simple, roasted with a little olive oil and lemon, a turn of the salt and pepper grinder. Very …