Now that we’re in the thick of barbecue season – though you wouldn’t know it in cloudy Vancouver – all my favourite summertime recipes are making a comeback. There’s nothing better than potato salad with sticky pieces of barbecue right off the grill.
When I was young and first heard about carbonara, I was enthralled. Bacon, eggs and pasta? I was sold. Carbonara is one of my favourite pastas to both make and eat, though it took me a while before I figured out how to make it without my eggs curdling. Carbonara is all about timing.
If you’ve ever read my post on Ad Hoc’s braised beef short ribs, you’ll remember my story about the friend who “accidentally” ate the best scallops he ever had in his life. The scallops were wrapped in bacon, and as this friend is a practicing Muslim, pork is a big no. I personally can’t remember the first time I ate the bacon-scallop combo, but for him, he just can’t forget it.
If you flip through Momofuku, you see that you need a lot of ingredients you may never have heard of: shiro shoyu, usukuchi, and Tokyo turnips are a just a small sampling. I’ve been pretty determined to find as much as I can and so far I’ve been pretty lucky. The one ingredient that got me really worried was the meat glue.
Last year I was obsessed with deviled eggs. I must’ve gone through cartons and cartons of eggs perfecting my recipe. The idea, the taste, the history, and the bad reputation all lured me in. No one really talks about deviled eggs; there’s no discussion on their finer points, their crazy addictive flavour, or their preparation ease. Deviled eggs have been called old-fashioned and kitsch, but put a platter out at a party and they disappear like crazy.
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.
All original content and photos is © 2010 copyright & all rights reserved Stephanie Le.
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.
Subscribe via RSS
Follow me on Twitter