(Continued from last post)
Miscellaneous things I made in the past five months…
When we turned 1412 into House of Flying Pajun
Here’s when BFF and I tried to be Korean and sent pancakes flying all over my kitchen. We only missed once! But then B Oppa came home…
BFF is a master at flipping the pajun/buchimgae
B Oppa: (stepped into the kitchen, sniffed the air) You made buchimgae?
A: It’s haemul pajun. They’re too thick I think.
B Oppa: It’s buchimgae.
A: I’m pretty sure it’s haemul pajun? The seafood pancakes?
B Oppa: It’s buchimgae! And they should be thicker than this. Smells good though.
Sometimes you think you know…but you really have no idea. The haemul pajun recipe here gave me pretty good results. I haven’t played around with it that much yet, but the pancakes were yummy alright.
When I finally tried that Ruth Reichl’s Swiss Pumpkin recipe (and failed)
You remember those cute little squashes featured in this post? So one day G asked me, “So Anisa, are you ever gonna cook something with those small squashes? Or are they just for photo op?”
I decided it’s about time to put them squashes in the oven rather than in front of the camera. After all, I’ll admit they’d been sitting there for quite some time ( but hey, they made an excellent rustic accent to our eating area). A recipe for Swiss pumpkin from Ruth Reichl’s Comfort Me with Apples immediately came to mind. I’d been wanting to try that recipe forever, and sugar dumpling squash is just like a miniature pumpkin right?
I cut off the top of my petite squashes, scooped out their innards, and stuffed them with layers of bread and a mixture of eggs, cream, gruyere cheese, and spices. Since the cavities were so small, I wasn’t able to fit that much custard in each of the squashes. Instead of gooey cheesy goodness, I ended up with a wet glob of bread and virtually no custard in each squash bowl. It would’ve been perfectly fine if I had used a pumpkin or a bigger squash, but oh well, I guess another time!
Swiss sugar dumpling squash
Despite the taste failure, I still think it turned out ridiculously cute, and seriously, isn’t that all that matters? =p
When we couldn’t resist Valentine’s Day romanticalness
To celebrate Valentine’s Day and our collective fabulousness this year, M, S, BFF and I got together for a romantic soiree at a certain clandestine location overlooking the Manhattan skyline. (guess where? =p)
Chilled Prince Edward Island Oysters with Date Emulsion
oysters, dates, apple, shallots, thyme, cider vinegar, grapeseed oil, salt, pepper
Salmon and Hamachi Ceviche
salmon, hamachi, bell peppers, pomegranate, fuyu persimmons, cucumber,
blood orange juice, lemon juice, dashi, soy sauce, mirin, rice wine vinegar
Bacon-Wrapped Enoki on Skewers
bacon, enoki, soy sauce, dashi, sesame oil, mirin, black pepper
Cold Soba with Wakame Seaweed and Cucumber
soba, wakame seaweed, cucumber, furikake, dashi, mirin
Lavender crème brûlée
yolks, cream, sugar, vanilla beans, lavender
Berries with Moscato d’Asti Sabayon
Moscato d’Asti, yolks, sugar, mixed berries
Riesling, Champagne, Moscato d’Asti
Salmon and hamachi ceviche
Bacon-wrapped enoki on skewers
Cold soba with wakame seaweed and cucumber
There was supposed to be uni in this but Citarella ran out!
Lavender crème brûlée
Moscato d’Asti Sabayon
S getting amused by the strawberry