Saturday, June 29, 2013
Still shying away from making real pies, my ears perked up when my co-worker recommended Barefoot Contessa's Strawberry Rhubarb Crisp. I prefer to make the Apple-Oat Crisp only when it's cold out, much to K's dismay. But, this recipe calls for strawberries, so it is a summer crisp. I made this awhile ago as well, when strawberries were in season and more importantly, cheap.
Make sure to place a sheet pan underneath the baking dish! I forgot to do that, so the bottom of our oven is now blackened with strawberry syrup ash.
Finally getting around to posting this pork belly recipe K made awhile ago. He followed the Dong Po Pork Belly recipe on the blog, Kitchen of Friends, and made some adjustments, including adding Chinese five spice and star anise to add flavor and aroma. Some of the other substitutions were merely because he was using what we had on hand. It turned out really well, resulting in a very tender and fatty pork belly, with plenty of flavor. The bun helps cut the grease and soak up the juice.
Tuesday, June 25, 2013
Last week, K made Oyakodon, a homey Japanese dish, consisting of chicken, egg, and onions in a soy sauce broth over rice. It was his first attempt at it, following Nami's Just One Cookbook recipe. She explains the meaning behind the dish and provides step-by-step instructions with photos. For ease and posterity, I've copied the recipe here, sans pics. The only deviation K made was using cilantro instead of mitsuba (wild Japanese parsley), which we can't get in our neighborhood. It's simple comfort food in one bowl.