Monday, May 25, 2015

The Cooking Continues

I've been making a concentrated effort to do more cooking lately. Yesterday, I made Momofuku's Soy Sauce Eggs. This was a recipe I stumbled across while reading Slate one day, and I'm so glad I did!! I'm kind of a soy sauce geek and we always have it.
  • 6 tablespoons warm water
  • 1 tablespoon sugar
  • 2 tablespoons sherry vinegar -- I didn't have this, so I substituted some balsamic vinegar, because I love a good balsamic vinegar as much as I love a good soy sauce.
  • ¾ cup soy sauce
  • 6 large eggs
  • Maldon or other flaky salt, for serving
  • Black pepper, for serving
Basically, you hard boil your eggs, shell them, and then let them soak for anywhere from 2-12 hours in the combination above. And considering it's a vegetarian side dish (vegetarian, yes; vegan, not on your life), it's absolutely divine!!!

The other recipe was not a vegetarian recipe: One Pot Roasted Red Pepper and Sausage Alfredo. This was another recipe I wasn't looking for, but am so glad I did! I don't even remember where it came from, originally.
  • ¾ lb Italian sausage -- I could have sworn I had Italian sausage here but I didn't. Since I didn't realize it until I started cooking, I improvised and used some chunked stew beef instead.
  • 4 cloves garlic, finely chopped
  • 1 tablespoon olive oil
  • 1½ cups milk, plus ¼ cup for the sauce
  • 1½ cups chicken broth, plus ¼ cup for the sauce
  • 1 (16 oz) jar roasted red peppers, drained and pureed (you can do this in a food processor or blender)
  • 8 oz goat cheese
  • ½ cup grated parmesan
  • Salt and pepper, to taste
  • 3 handfuls fresh spinach
  • 12 oz pasta of your choice
  1. Remove the casing from the sausage and discard the casing. To do this, simply cut along the side of the sausage with a sharp knife and peel off the pierced casing with your fingers.
  2. In a large pot or high-walled pan, saute the sausage meat with the garlic and olive oil over medium heat, until browned.
  3. Stir in chicken broth, pureed roasted red pepper, milk and pasta. Season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12 minutes. If the liquid has all been absorbed, add the additional milk and chicken broth.
  4. Stir in spinach, 1 handful at a time, and cook until wilted and hot.
  5. Stir in the goat cheese and Parmesan. Continue to stir until melted. Remove from heat and serve.
Wow, just wow!!! I made a big pot of this last night for supper, so I've got lunches for the next week here!

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