I have a deep, deep love for breakfast foods. In fact, as a child, my diet consisted mostly of cereal and eggo waffles. Now that I’m older and more versed in the waffles of the world, my waffle of preference is between Belgian and Leige. Leige waffles have the added plus of being studded with pearl sugar, but Belgian waffles are light, crisp and oh-so-large.
In Vancouver we basically have two seasons: wet and dry. Now that we’re heading into the wet season, I find myself craving comfort foods: hearty stews, creamy casseroles, and satisfying soups. My comfort food craving combined with my want to cook more seafood at home led me to a Batali recipe for zuppa di pesce, or fish soup.
Mentaiko kimchi udon is one of my noodle obsessions. If I see it on a menu-which is rare-it’s a must order. Chewy, toothsome noodles tossed with creamy mentaiko and crunchy spicy-sour kimchi is true noodle heaven. My obsession got to the point that I would be going to a particular restaurant weekly just so I could get my noodle fix. It couldn’t go on forever though, so it’s a good thing I figured out a way to make mentaiko kimchi udon at home.
With the massive amount of home cooking I’ve been doing, I really haven’t been out to each much in the last little bit. Even when we have gone out, it’s been for sushi or izakaya food. We hardly ever go out for Italian food here in Vancouver, just because the majority of Italian restaurants are of the all-you-can-eat giant plate variety.
Out of the many reasons why I love my mom, one of the tastiest is that she always seems to have avocados at home in various stages of ripening. I think I inherited a love of avocados from her. I love the creamy texture of a perfectly ripe avocado. Sometimes I’ll just eat them out of hand, they’re that good. To me, avocados are super-rich and almost meaty.
The Momofuku name is a registered trademark of Momofuku and David Chang. I'm just using it (fair use?) to refer to his restaurant and cookbook.
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momofukufor2.com is where I document the little tips and tricks I learned while cooking through the Momofuku Cookbook by David Chang and Peter Meehan.
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