The only thing better than Momofuku scallion sauce (recipe) on hot noodles? Momofuku sauce made with ramps coating cold soba noodles, sliced hanger steak, and quick pickles on a warm spring morning.
(more photos on kthread)
from kthread:
As the rain fell this morning, I rose and made the breakfast sandwich I’d dreamt of: a warm croissant, scrambled eggs from Saturday’s market, New York cheddar, and pork jowl (I prefer it to bacon right now).
The wonderful thing about cooking is that you can, truly, realize dreamy foods—and these ingredients are useful staples to have on hand.
To keep the sandwich warm, I begin by placing the croissant in the oven at about 300 degrees on a plate, cooking the pork in a pan, slicing a few thin slices of cheese, and scrambling the eggs in the rendered pork fat in the pan. Turn off the oven, take the croissant out (leave the plate in), cut a pocket in the croissant, place the pork, then the eggs, cheese, and season. Put the sandwich back in the oven on the plate for a few minutes to melt the cheese.
linguine frittata - stirred a few beaten eggs into leftover linguine with roasted olives, chicken, sun-dried tomato pesto, escarole and let it cook, finishing in oven. this is a great lunch—
to make snow ice cream, gather a large amount of clean snow (take a top inch or so), pour over it a little whole milk, cream, vanilla, and syrup (sugar makes it grainy) and stir.
(more in this kthread post)
Ideas in Food is my very favorite food blog. This is beautiful and prismatic.
We cooked a meal with Alex and Aki from Ideas in Food who pioneered this process of using pectin or sodium alginate and calcium to create a fruit and vegetable glue that can impart flavor while holding things together. Here we created a dressed Chioggia Beet sheet that was sliceable.
See more at www.arazorashinyknife.com
