I love, love, love cheese. So much so that a visit to a cheese shop is almost better than a visit with brand-new dachshund puppies–almost, but not quite. Puppies aside, one of my ultimate favourite cheese shops is Murray’s, in NYC. The Murray’s on Bleecker Street has a Murray’s Melts counter with create your own grilled cheeses and ready-made, grill to order sandwiches.
Posts Tagged ‘onions’
The Momofuku cookbook has multi-step, recipes within recipes and now that I’m getting into Ko, the recipe within recipe count is increasing. The onion soubise used in the Soft-Cooked Hen Egg dish are “tender, tender onions in an emulsified sauce of butter, onion juice and water.”
It’s my 100th post today so I thought I’d celebrate with a crazy-delicious Momofuku Milk Bar Volcano! Also, I created a Facebook page for Momofuku for 2. Click here to join my Facebook Fan Page
The Momofuku Milk Bar Volcano is scalloped potatoes, bacon, caramelized onions, and Gruyere all wrapped up in a mountainous bun overflowing with calorie-laden Mornay magma.
Corn, it’s one the most delicious vegetables! But wait, corn’s not a vegetable? I learned that the hard way after playing twenty questions with Mike while on a road trip. I think I knew it was a grain, but for some reason, for the purpose of twenty questions it was more of a vegetable. It was the first time I “won,” at twenty questions, but Mike claims that it doesn’t count because I “lied.”
Lying aside, corn really is delicious. The crunch, the sweet milkiness, and the way the kernels burst into juicy little flavour bombs on your tongue can’t be beat. Nothing is better than fresh corn steamed with butter. Oh, except fresh corn roasted on the cob and topped with green onion oil. Oh, and maybe Chang’s roasted sweet summer corn with miso butter, bacon & roasted onions.
The recipe is called “roasted sweet summer corn,” but it’s not summer. Imported corn from the grocery store never tastes the same as just picked off the cob. I wish I could just go to the multitudes of corn fields nearby, but as balmy as it is in Vancouver right now, there isn’t any local corn.
No local corn and sad supermarket corn meant that I used my old standby, frozen. I really like frozen corn. It’s convenient, it tastes good, and I actually buy into that whole frozen vegetables are flash frozen at the peak of their goodness thing.
Obtaining fresh corn aside, this is another one of Chang’s easier (read, quick) recipes. There’s little room for error, after all it has corn, miso butter, bacon and onions. All delicious on their own, all taste-explosiony together. The sweetness of the corn and onions were offset by the saltiness of the bacon and miso butter. I really do love the combination of sweet and salty flavours.
I had this corn last summer at Noodle Bar, and it flavour wise, it was just as good, but something was missing. Looking back at my photos of the Noodle Bar corn I noticed that there were new roasted potatoes tossed in. I think this recipe would really benefit from potatoes. Also, it was a tad on the salty side, so if I were to make it again I’d cut down on the amount of miso butter. I guess there can be too much of a good thing!
But there can never be enough corn. Or bacon.
As I mentioned in an earlier post, I don’t love rice cakes unless they’ve been crisped up in a hot cast-iron skillet. There’s something about the (for lack of a better word) mouthfeel of boiled rice cakes that doesn’t appeal to me. For that reason alone I wasn’t looking forward to the spicy pork sausage and rice cakes. In theory the recipe sounded delicious and I was ready to change how I felt about rice cakes, just like I changed how I felt about kimchi.
The recipe is a riff on spicy Sichuan food, with ma po tofu as the starting point. There isn’t actually much tofu in this dish, but it is spicy, even though I toned down the chili peppers to a quarter of what the recipe called for.
The spicy pork sausage isn’t really sausage in the traditional sense of sausage with a casing, instead it’s ground pork pan-fried and mixed with dried red chilies, garlic, ssämjang, sichuan peppercorns, and kochukaru. There are also some roasted onions and sugar to add sweet to the heat. Chopped gai-lan adds some crunch and just a touch of tofu is stirred in to make the sauce a bit more creamy.
The spicy pork sausage ragu was delicious just out of the pan. It had a bit of a nostalgic flavour to it for me, because growing up, we didn’t eat beef so all of our meat sauces were made with ground pork. Ground pork is flavourful, juicy, and lighter tasting than beef.
I was super happy with the spicy pork sausage, but then I had to add the boiled rice cakes. I really truly gave it a go, but after eating two pieces I couldn’t stomach the thought of eating more. It’s a texture thing. I’m sure if I grew up eating boiled rice cakes I would love this dish.
There was one thing that made the dish slightly more palatable for me: crispy shallots. Chang tells you to buy packaged Chinese fried shallots, but I happen to have a container full in my fridge that my mother-in-law made for me. She knows I love them and one day she gave me a giant container. It was a great present! I love love love crispy shallots and really, they make anything taste better. They add crunch and a delicious mild onion taste.
Alas the crispy shallots where not enough to make me eat my whole plate. I picked out the rice cakes, saved the ragu, and mixed it with udon, topping it with crispy shallots. Now there’s a chewy carbohydrate that I love! The spicy pork sausage tasted great with udon.
Would I make this dish again? No, not in way it was intended in the book. As much as I hoped otherwise, the rice cakes were disappointing.The ragu I would make again: juicy ground pork, spicy Sichuan flavour, crunchy greens. I would skip out on the tofu though; it didn’t add much. I imagine this would taste fantastic on rice, which I’m going to try because I have a lot of spicy pork sausage left.