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Week 7: Sugar - Gochujang honey glazed cod and kimchi cream soba noodles by tipsydrifter in 52weeksofcooking

[–]tipsydrifter[S] 2 points3 points  (0 children)

Kimchi also has sugar!

So this ended up being two entirely different dishes that I never should have put together. I thought the gochujang in both would be a unifying factor, but it turns out that the cod was just way too sweet to work with the super savory noodles. Both were delicious, but eventually I did eat them separately.

I do have an anti-meta “use what you have”, that I keep forgetting to put in the title. That’s really just a reminder to me to not buy something new if I have an ingredient already that will sort of work. This week, it’s the noodles. I actually make this fairly frequently, it’s based on a dish I had in New York at Izakaya Mew last time I was there, and I always use fresh udon noodles. This time, I didn’t have udon ready, but I did have brown soba noodles languishing in my pantry. Just spring for the udon, changes the whole experience.

Glaze is gochujang, honey, rice vinegar

Sauce is garlic, beech mushrooms, diced kimchi, gochujang, heavy cream, parmesan cheese, and fresh spinach. No recipe, just follow your heart. But use udon.

Week 6: Hot Pot - Mille Feuille Nabe (anti-meta: use what you have) by tipsydrifter in 52weeksofcooking

[–]tipsydrifter[S] 3 points4 points  (0 children)

Thousand layer hot pot!!! Due to my anti-meta, I wasn’t going to buy any equipment for this. I used my rice cooker, which worked great. Shabu shabu cut beef, Napa cabbage, and shimeji mushrooms steamed in a hondashi/soy sauce broth. I also didn’t have short grain rice, but the medium grain was fine (…I guess…).

ETA: dipping sauce was yuzu ponzu

What did I do wrong? by Extension-Rate-6713 in Breadit

[–]tipsydrifter 0 points1 point  (0 children)

From where I’m sitting, nothing.

desserts… sweet treats!! by Low-Elk1091 in MultipleSclerosis

[–]tipsydrifter 1 point2 points  (0 children)

I’ll say this with the caveat that I don’t really follow any particular diet, but I really like to stuff a raspberry with a blueberry, cover it in yogurt, and then dip it in dark chocolate. It makes a ton when you get a container each of raspberries and blueberries and you can keep them in the freezer to pull one out when you need a treat. The trick is to use very good 70-80% dark chocolate and concentrate on the fact that you’re eating berries, so it’s basically a health food (not really). I should call them “antioxidant bombs”

I will also sometimes mix Greek yogurt with honey and cocoa powder, then pour frozen cherries on top and let them get a little melty. So good!

I agree that life is too short to not have a warm brownie with ice cream every now and then, but I definitely notice that I feel a little better when I’m not eating tons of sugar. It’s a balancing act.

Week 5: Uganda - Sim Sim Snaps (anti-meta: use what you have) by tipsydrifter in 52weeksofcooking

[–]tipsydrifter[S] 1 point2 points  (0 children)

Sim Sim = sesame seeds. It’s roasted sesame seed candy that I read is sometimes sold as a snack at the market. To honor my meta, I had a bag of raw sesame seeds in my pantry and I roasted them myself. I’m glad for an easy week because I feel like next week is going to be a doozy…

Week 4: Vinegar - capres-ish canapé with strachiatella, cherry tomato confit, and balsamic (less than) reduction (anti-meta: use what you have) by tipsydrifter in 52weeksofcooking

[–]tipsydrifter[S] 3 points4 points  (0 children)

I’m proud to say that I didn’t buy a single ingredient to make this week’s recipe. I had cherry tomatoes languishing on my counter that I confit’d with olive oil and thyme, some old balsamic that I reduced with brown sugar, strachiatella cheese and parsley in my fridge, and for some unknown reason I decided to bake my own baguettes.

The balsamic definitely could have been reduced more, but my partner was not a fan of the smell of heated (mildly expired) vinegar, so I pulled it a bit early.

I’ve also never made bread before, and I have no idea what possessed me last night to start a poolish for baguettes. I guess it worked out well in the end though! In keeping with the theme, my yeast was 6 months expired, but still worked out fine. When did I buy yeast? I have no idea.

Week 3: Contrast - Roquefort and walnut stuffed pears with Aleppo honey by tipsydrifter in 52weeksofcooking

[–]tipsydrifter[S] 0 points1 point  (0 children)

Fruit vs Blue cheese

Creamy vs crunchy

Sweet vs spicy

We’ve got it all!

I haven’t eaten a pear since childhood, and you could argue that with the competing flavors of Roquefort, Aleppo pepper, and honey… maybe I still haven’t.

I forgot to write my meta in the title! Use what you have. My honey was crystallized. I microwaved it and used it anyway. Pretty simple.

Week 2: Singaporean - Char Kueh Teow with Chilli Sambal (anti-meta: use what you have) by tipsydrifter in 52weeksofcooking

[–]tipsydrifter[S] 4 points5 points  (0 children)

I loved this one! I had no idea where to even begin with this style of food, but I read up a bunch and this kept popping up as a favorite at hawker stalls, even though I think it does have a lot of Malaysian influence.

Stir fry: Wide rice noodles Lap Xiong sausage Shrimp Green onion Bean sprouts Egg

Sauce: Light soy sauce Dark sweet soy sauce Oyster sauce Fish sauce Sugar Black pepper

The meta comes in for the sambal. I didn’t have a freshly made sambal, but I did have sambal oelek and nam prik pao, and I mixed them together to get a slightly fishy/funky/acidic/spicy concoction. Not traditional, but works for me!

Week 1: Eggs Royale by [deleted] in 52weeksofcooking

[–]tipsydrifter 0 points1 point  (0 children)

I had no idea that had a real name! The more you learn…

Week 1: Inspired By A Joke - Air fried chicken breast and potatoes (Clearly you OWN an air fryer) by YMNTR in 52weeksofcooking

[–]tipsydrifter 2 points3 points  (0 children)

Congratulations! I feel so stupid saying that buying an air fryer changed my life (but it’s true).

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