Two Recipe Day

Dinner Salad: Buttermilk Dressing

I love all kinds of salad. Growing up we had a green salad with almost every dinner. Salad dressings were plentiful in our household. These days I’m not a fan of most out there and I tend to stick with a homemade balsamic or some kind of Japanese vinegar dressing. I thought this dressing would go with the main course and it did not disappoint.

Things I learned from this recipe:

Don’t forget the chives.

Would I make this again?:

Definitely.

The recipe

 

Dinner: Slow-Cooker Smoky Braised Chicken and Fennel

This day was busy so what better day to break out the slow-cooker for the first time. I chopped and prepared at 8am and let it cook for seven hours. As I was in and out of the house all day I could smell the smoky paprika and knew it was going to be good. I had about 45 minutes to eat before leaving for bowling (Tuesdays are league night) and took in the smells. From the very first bite I knew it was not for me. The rice looked and tasted like mush. I don’t stray very far from my Japanese white rice – for good reason it seems. On top of the rice, the smoky flavor wasn’t as pronounced as I would’ve thought. The chicken itself was quite delicious and moist, but as an overall meal, one chicken thigh isn’t a lot to eat.

Things I learned from this recipe:

The slow-cooker is amazing. 

Long-grain brown rice...ugh.

Would I make this again?:

No

The recipe

Ramen with Hard-boiled Egg

I have been eating ramen for as long as I can remember. I am thankful for a husband who truly loves ramen (he found this place for us to try last time we were in Tokyo), understands good ramen, and gets that making a good hard-boiled egg is a tough task.

Things I learned from this recipe:

I experimented with the time on my hard-boiled eggs. I’ve been trying to prefect the right amount of rawness in the center and got closer this time. Eight minutes in the pot was close. I will try 7:30 next time.

I always save half of the egg (sometimes only ¼) as the last bite I eat. There is something about the yolk being marinated in the broth for the entire length of the meal that makes it seem like dessert.

Would I make this again?:

Being half Japanese means ramen is like eating macaroni and cheese for others, so yes. And living in Western Washington means ramen is appropriate nine months out of the year. 

Two Recipe Day

Lunch: Egg, Frisee, and Caramelized Onion Sandwich

We love brunch. Other than the fig jam (Eric hates jam/jelly) I thought this recipe would be great for a Sunday brunch. I attempted to hide the jam from him. I basically didn’t tell him it was in there and tried to overcompensate with a delicious brioche from Macrena bakery. It worked at first, until I couldn’t contain my curiosity and asked if he knew what the taste was. He said he could taste some kind of jam that was too sweet but it was fine.

The process for cooking the onions and the eggs were fun and both things I had never tried.

Onions

Cooking eggs with a lid

Things I learned from this recipe:

I’d like to find a better recipe for caramelized onions.

Would I make this recipe again?:

In a heartbeat. 

The recipe

Dinner: Cod with Marinated Tomatoes, Polenta and Sautéed Spinach

After searching online for what “cooked polenta” really means, I found everyone raving about the Trader Joe’s version. I was dubious of the sausage-like packaging. I thought it was fascinating how much they shrunk while cooking. They lack taste on their own, but really went well with the rest of the meal.

Things learned from this recipe:

The tomatoes and their marinade were the highlight.

Would I make it again?:

Probably.

The recipe

Chicken Yakisoba

My mother and I do not cook together. In fact, it’s best if we stay out of each other’s kitchens but I’m trying to turn over a new leaf. My “I-need-to-learn-your-Japanese-ways-of-cooking- superior-food-leaf”, if you will. We had my family over to watch the Seahawks playoff game and decided to cap off a win with chicken yakisoba. In my quest to be more honest and get over my fears, I have only used my wok Eric purchased for me years ago a handful of times. I’ve never felt I had a handle on exactly what to do with it or when to use it.

Finished product

Chicken w/cornstarch & sake

Wok in action

Coming together

Mom & I

Things I learned from this recipe:

Cornstarch and sake on the chicken made it not chewy.

You can never have too many noodles when feeding five.

Yakisoba is extremely easy to make.

Oh, and the wok is amazing.

Would I make it again:

Definitely

Bunk Tuna Melt

Photo from July 10, 2012. One of the first times I made this delicious sandwich. 

I believe this is my husband’s favorite meal I make. I choose to not be sad that his favorite dish I make is a sandwich. I take pride in the meals I can prefect. I take more pride in the fact that when we were in Portland last year, where Bunk is located, we went and tried the tuna melt and we both thought mine was better. I think there is something to be said for small batches and cooking with love. We like to compliment the meal with BBQ and jalapeño Kettle Chips.

Beware: we have been known to eat this for dinner and then again for lunch the next day.

Things I learned from this recipe:

Repetition is key in feeling comfortable with anything you make.

Would I make it again?:

For years to come!

The recipe