Thought I’d celebrate the good weather and make summer rolls with a peanut dip, and I don’t know if it’s the smaller wrappers or something, but rolling was much harder than I remembered and I gave up harfway through, dumped everything in a bowl and called it a day.
1
Tasty either way, no question.
Pretty much the same elements as the vegetable galette, different preparation. Took more care with the dough, keeping everything cold and letting everything rest, and was rewarded with a pie crust that was much nicer and flakier.
It’s a breakfast sandwich, served for dinner. So what? I’m a free dwarf, you can’t shackle me with lowly food rules, haha!
Going from square to round and applying some of the lessons learned. The perpetual quest to make nice and soft buns for a burger.
Noo, this is not a pizza, if I served a pizza like this Einarr would probably toss me over the next cliff he’d find. The dough is pie crust, topped with zucchini, eggplant, green asparagus and onions. And in a way that seems to be the next conundrum to figure out – how to get a really flaky pie crust.
When it comes to this whole ramen endeavor, Quiz is calling the shots, but nevertheless I got curious about the components involved, one of them being chashu pork. A tightly wrapped pork belly slowly braised in a mix of soy sauce, sake, ginger and scallions, cooled down, thinly sliced and fried. The flavorful sauce and mix of soft skin, fat and lean meat makes for a great dish.
Instead of spring onions and chicken stock, I decided to go for heavy cream with some parmesan, nutmeg and thyme this time around. Not really the healthier, but certainly the more luxurious option. Slicing the potatoes a bit more thinly also makes for some wonderful crispy bits.
As I said, the idea of using marshmallow fluff (essentially a melted sugar meringue) as an ice cream base didn’t let me go, so I decided to mix in some whipped cream and cocoa, and the result is… actually pretty decent, probably the best chocolate ice cream I managed to produce sou far. Decided to serve it with toasted pecans and whisky soaked brown sugar streusel, and wow, that combination turned out incredibly well. You have the dark and smooth chocolate contrasting with the crunchy and toasty streusel and nuts, and the light whisky aroma lingers somewhere on top, adding some delightful depth to the dish. A pleasant surprise, even though I can’t shape quenelles to save my life.
Now that the rice is coming decent and I’m not completely embarrassing myself with the shaping, it’s easier to get playful. Spicy tuna, toasted sesame, carrot, cucumber and spring onion. The egg yolk isn’t exactly traditional, but kind of a play on similar rice dishes like tamago gohan.
