Skip to main content

Day 23: Korean Beef Bowls

Today flew by!  I'm going to make this one quick before we jump on to a video catch up with some good friends, who are are spread all over the country.  This is one of the positive things about being close to home-- more time to catch up with folks, even across time zones.  For that, I'm grateful.

Korean Beef Bowls
This ground beef, in a quick sauce that resembles a stripped down Korean BBQ, is a weeknight staple.  It requires few ingredients, is done by the time the rice is tender, and is always delicious.  While I worked on the beef, Jeff used up the end of the shredded carrots and some shallots, riffing on Korean Carrot Salad, a recipe which is, apparently, actually Russian.  While I was chopping ginger and garlic, I pulled together some saamjang, a spicy and intensely umami condiment you may be familiar with if you order bibimbap.  Maangchi's website and youtube channel, by the way, are great destinations for Korean recipes. The bowl was rounded out with a jar of kimchi we picked up this week.
At first, I enjoyed all the bites separately.  But this one was particularly good all stirred together.  The garlic-y, onion-y dressing from the carrot salad, in particular, tied it all together.

Bacon and Broccoli Hash, Biscuits
I'm very happy that a half portion of this biscuit recipe turned out only 3 of them.  I could have eaten many, many more!  The trick of grating slightly frozen butter on a box grater worked really well-- the result was fluffy and flaky, and very very moist.
I served fried eggs on top of a hash made from a couple of slices of bacon, some white onion, and roasted broccoli from yesterday.  The broccoli was a little tough-- we let it sit in the fridge too long before cooking.  This brought it back to life.

Avocado Toast
Since breakfast was substantial, I had a late afternoon snack of avocado and green onion on sourdough.  With nigella seeds, sumac, sea salt and a drizzle of olive oil.

Comments

Post a Comment

Popular posts from this blog

Constructivist Crap

Reading this post was like deja vu for me! I took a class just like this as an undergrad... (surprise, surprise) in the education department. I made it through that semester by taking solace in two facts: (a) I was also taking The Sociology of Education in the soc department, with a professor who actually taught the material and (b) most of us in my little liberal arts bubble wouldn't end up teachers, thus wouldn't have an opportunity to inflict such pedagogical torture on kids who needed to actually learn stuff. It would appear that Newoldschoolteacher has neither of those to help her out. God save her. The professor in my class repeatedly insisted that we were a "democratic classroom" and that she wasn't any more of an expert on the material than us. WHAT? I paid good money for that course, money that employed her to teach me. I hope that she was more expert on the material than I was! Also, when I "took responsibility for myself" and said that ...
5 comments
Read more

Privilege of Being

Robert Hass Many are making love. Up above, the angels in the unshaken ether and crystal of human longing are braiding one another's hair, which is strawberry blond and the texture of cold rivers. They glance down from time to time at the awkward ecstasy-- it must look to them like featherless birds splashing in the spring puddle of a bed-- and then one woman, she is about to come, peels back the man's shut eyelids and says, look at me, and he does. Or is it the man tugging the curtain rope in that dark theater? Anyway, they do, they look at each other; two beings with evolved eyes, rapacious, startled, connected at the belly in an unbelievably sweet lubricious glue, stare at each other, and the angels are desolate. They hate it. They shudder pathetically like lithographs of Victorian beggars with perfect features and alabaster skin hawking rags in the lewd alleys of the novel. All of creation is offended by this distress. It is like the keening sound the moon makes sometimes, ...
5 comments
Read more

Day 282: Chicken with Yams

 We have been watching a lot of cooking shows here in the Distance, and my now-professional opinion is that Jacques Pepin remains a true treasure.  His most recent work, Cooking at Home,  is super cozy and accessible, even more so than when he was in the studio.  Vanilla pudding for the soul, we say! Before you read further, go take five minutes and watch Jacques prepare Chicken with Yams .  That is what we made tonight, with a few small tweaks. Boneless/skinless thighs instead of bone-in; I tossed in some light herbs/spices to the onions before deglazing:  1 tsp of chopped fresh thyme (1/2 tsp if dry)  A small shake of nutmeg  A small shake of dry mustard (a dab of Dijon would also work); Deglazed with chicken broth instead of white wine (about 1 cup altogether); and At the end, I removed the chicken and veggie chunks and thickened the juice into a sauce: Mixed some juice into 2 tsp cornstarch and then put it back in the pan Added a dash of acid ...
Post a Comment
Read more