25 types of cheese, 28 hungry colleagues, a lovely chef for an instructor… TGIF (at Culinary Institute Of America)
The topic in product knowledge was herbs. I made an herb salad with marjoram, mint, dill, basil, chervil and grapes… (at Culinary Institute Of America)
Soba noodle salad chronicles - Episode 1
In a random sushi bar in Bangkok off of the Sukumwit line, I had a very simple soba noodle dish with a wasabi / miso dipping sauce. I wanted to recreate the experience this weekend but I didn’t come as close as I would have liked. I think I’m over complicating it.
I simple simmered the noodles until lightly al dente and combined with all the garnishes. I made the dressing with Korean soy bean paste, horseradish and olive oil. So, lots of substitutes. I topped it with seared scallops.
The dish tasted good but it needs more work. I definitely need to reduce the amount of black radishes — they’re much spicier than their red friends. Also, this was my first time working with quail eggs, soba noodles and Korean miso paste. Overall the dish was successful but needs more work. I’ll take the learnings to the next episode.
It’s such an honor to be featured on the Facebook page of the Culinary Institute of America. They’ve kindly and quietly put my blog forward. It looks humble and strong, just the way I like to look on a page.
Thank you to the team at the Culinary Institute of America!
Which one would you use on this salad? Mimolette or seared farmers cheese?
Sorrel (Tr: Kuzu kulağı) is my new favorite green leaf! It’s sour and satisfying — perfect match for sweet green peas.
Mimolette is a slightly waxy cheese that receives it’s color from South American anatto seeds.
This is a dish loosely inspired by the sauted green beens we used to prepare at Suba Tapas Bar in Harrisburg, PA. There’s crunch, there’s poppin, there’s sweet, there’s sour, and there’s richness.
Read more on the recipe variations of pea and walnut salad with red onions, sorrel, and cheese
I still can’t decide whether this salad is better with farmers cheese or mimolette. The farmers cheese with the marinade tastes better but the color of the orange cheese is just so beautiful against the green. Any thoughts?
I will since you asked so nicely. Let me know if you need anything. What’s your blog about?
Fries tossed in sumac topped with Aleppo pepper mayo at ilili food stand @madsqeats! The shawarma is a slow cooked leg of lamb and not the usual processed stuff. I think I officially want to do a trail in the ilili kitchen! (at Mad. Sq. Eats)
This is a masterful combination served at the ilili food stand @eatmadsq this weekend. Caramelized brussel sprouts, mint yogurt, dried fig molasses, red grapes and walnuts… It’s complete! (at Mad. Sq. Eats)
White chocolate covered candied Nicoise olives @ Chef Migoya’s Hudson Chocolates (at Hudson Chocolates)
Chocolate enrobed Chicharron @ Hudson Chocolates (at Hudson Chocolates)
Chef Francis Migoya’s modernist collection @ Hudson Chocolates (at Hudson Chocolates)
This is a yogurt soup with chickpeas and dried beef with an aleppo pepper infused olive oil and dried mint. Drink it!
Well, first learn how to make it right here.
Warm yogurt soup, one of my favorite family recipes, tart, wholesome and plentiful. The dried mint leaves give the soup a deep richness… I love it.
The most beautiful chickpeas I have ever seen. So pure, so fresh, so grassy and nutty. Just amazing.
I miss working with fresh chickpeas…
Roasted pepper soup with peanut butter
Roast eight yellow bell peppers, one red (for a brighter yellow at the end) bell pepper, and two jalopenos. Wrap in plastic and throw in the freezer for two minutes before skinning and seeding. Blend in blender with a heaping tbsp of peanut butter and a can of light coconut milk. Season with salt and pepper. Bring to a gentle simmer and stir frequently. Add Spanish Pimenton (smoked paprika) to taste.
Garnish with crispy bacon, chives, shaved bitter chocolate and toasted peanuts.
The soup was smoky, ethereal and well balanced.
Bacon, peanut butter, peppers and chocolate shavings