Had a blast making this simple but irresistibly delicious treat from Austria for Mom’s birthday dinner party.
Stem/clean some Cremini/Portobello Mushrooms. (They’re actually the same mushroom, just different ages!)
Arrange Shrooms on a plate and cover with a bowl.
Microwave for 30-45 sec.
Fill warmed Mushrooms with Basil Pesto and, if on-hand, top it off with a candied Jalapeño.
Again, cover the plate and microwave for another 1.5-2 minutes at about 1000MW.
For additional umami, garnish with roasted seaweed (Kizami Nori きざみのり).
Fill a skillet with a 1/2 inch of water, add a splash of citrusy vinegar — Calamansi Balsamic was on-hand for this instance– or a squeeze of fresh lemon.
Bring to a boil over medium / 60% heat.
With scales down, cook the catfish for 4-5 min in the uncovered skillet.
Flip the fish, add spinach atop, and cover. Cook another 3-4 min, or until the fish and greens are cooked. There should only be a little liquid remaining.
Remove from heat.
Using two turners, flip the fish and leaves onto a plate so the fish has a vibrant bed of green.
Drizzle broth atop the finished product.
Vietnamese Meatball Soup with Rice Noodles
Lightly Charred Yellow Squash dusted with Paprika & Perilla.
Fanned Potatoes avec Purple Carrot and Fresh Sage & Rosemary.
Arugula Salad with Flash-Frozen Cherry Tomatoes and Turnip-Cabbage Misozuke.
A drizzle of Olive Oil unifies the plate resting upon the Carrot Greens.
These effervescent refreshers rose-out of the quest to concoct the most gingery punch-in-the-face devisable in liquid form.
All the leftover pie dough had to go somewhere!
My friend Charlie and I whipped-up this masterpiece rendition of
Chef Emeril’s Banana Cream Pie recipe.
Guess what’s coming to work in the morning.
In preparing to cut-up the leftover half of a watermelon, the quart-sized Ziploc of formerly frozen strawberries Mom had given me revealed itself. Never one to waste food, these babies quickly found themselves boiling with a few splashes of White Wine & Apple Cider vinegars.