Gnocchi - make sure potatoes are COLD before proceeding, eggs optional.
Peel carrot ribbons, sauteed in butter and garlic are very good.
Jerusalem artichokes, steamed (so still crunchy), in salad with comte (or manchego), walnuts, capers and mustard dressing (with garlic).
Water + chocolate = mousse (needs fat)
Danish 'crepes' = a little flour, a lot of milk and eggs, some sugar and salt. Excellent with sugar and lemon.
Zurek, sour polish rye soup. Periogi, more like rough xiao long bao. Poppy seeds pretzels are excellent.
Wild mushroom risotto with chicken stock, lemon zest, very good. Meringue, caramalized pineapple, citrus infused coconut whipped cream pairs well with a sweet vin Jura (Savignan varietal)
the greedy pi
I thought I should start up a little blog for the cooking that I do. Very informal and I probably shouldn't invest too much time into it.
Thursday, December 19, 2013
Friday, August 23, 2013
Khao pad by ka prao
Fry a bunch of holy basil in hot oil until crispy.
In a wok/frying pan, over medium high heat add some oil. Fry minced garlic and chilies in a generous quantity for a minute. Add minced pork, fry for a few minutes. Season with fish sauce, dark soy and oyster sauce. Deglaze with a little water and adjust for seasoning with sugar.
Serve with rice and fried egg.
- What can we do to elevate this? Make it more interesting?
- Serving it with noodles is fine, but boring.
- Perhaps if we make a sauce where one simmers the fried meat and use that on a pork chop of some sort?
- A raviolo might work well since part of the beauty is in the runny egg being part of the dish:
Raviolo with khao phad by kra pao, a sous-vide egg yolk on top, torched whites, and garnished with the crispy leaves.
- What would it taste like using wild boar or some type of wild game? (Definitely less oily)
Fry a bunch of holy basil in hot oil until crispy.
In a wok/frying pan, over medium high heat add some oil. Fry minced garlic and chilies in a generous quantity for a minute. Add minced pork, fry for a few minutes. Season with fish sauce, dark soy and oyster sauce. Deglaze with a little water and adjust for seasoning with sugar.
Serve with rice and fried egg.
- What can we do to elevate this? Make it more interesting?
- Serving it with noodles is fine, but boring.
- Perhaps if we make a sauce where one simmers the fried meat and use that on a pork chop of some sort?
- A raviolo might work well since part of the beauty is in the runny egg being part of the dish:
Raviolo with khao phad by kra pao, a sous-vide egg yolk on top, torched whites, and garnished with the crispy leaves.
- What would it taste like using wild boar or some type of wild game? (Definitely less oily)
Saturday, June 8, 2013
Tuesday, May 28, 2013
Best meatballs
Hand chopped chuck steak
bread crumbs
egg
raisins
capers
parsley
maple smoked bacon
garlic
shallots
snp
tiny drop of liquid smoke
some chili paste
fried, and served with the bean stew
bread crumbs
egg
raisins
capers
parsley
maple smoked bacon
garlic
shallots
snp
tiny drop of liquid smoke
some chili paste
fried, and served with the bean stew
Sunday, May 19, 2013
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