So this particular recipe is really more like half recipe, half review. I do not, and unfortunately never have, made Japanese Curry from scratch. It’s just far too easy to use the curry starter you can purchase in any grocery, and I put a lot of trust into Japanese products (their food regulations are VERY strict). There are many curry brands to choose from, but my favorite has always been Golden Curry. I rarely use anything other than this brand, and I recommend you use it for this recipe too.
I don’t always make fresh pasta dough, but there is a difference. Homemade pasta is nuttier in flavor and has the most delightful, doughy texture to it. If it didn’t take an hour for me to make and didn’t make me fat, I would home make pasta dough 3-4 times a week.
Unlike many of my dishes, this one really doesn’t have much of a story. One day, I was craving Chinese food, but I had recently moved and didn’t know the local restaurants. So what is a poor college student to do? Dig through the fridge and find a recipe that suited both the contents of the kitchen and the craving. The original recipe can be found here.
I got this recipe from a friend of mine about a year and a half ago. The original comes from a book, but it’s been posted all over different blogs as well. If you want the original, search “Jim Lahey” and “Crusty Bread”; you will get plenty of hits. Jim Lahey is a baker at Sullivan Street Bakery and the original creator. The original recipe is NOT rye bread; it’s a standard no-knead white bread. However, there are several different variations of the recipe available all over the internet (I’ve also experimented with variations, and this bread is a lot of fun to play with).
Miso Salmon is one of my favorite dishes to make at home. It’s healthy, takes less time to make than it takes for the rice to cook, and is finger-licking good. I’m getting hungry just thinking about those miso-carmelized onions and the tender fish… Nommmms. Well here is the recipe, please enjoy!
So it’s a little early for a second post, but a friend of mine has a very similar blog called Jake the Foodie. Please don’t skewer me for the shameless plug because I’d like to highlight his article on the Chinese comfort food, scrambled eggs and tomato. This is a dish I was introduced to while working in a Chinese restaurant called “Hunan by the Falls” (this place is amazing, by the way, if you happen to live in Cleveland, OH) as a young woman. We ate it for dinner on occasion, and it was by far the most comforting food I’ve ever had the pleasure of enjoying. This dish is simple, deceptively simple, as Jake describes in his article,
Confused, my mother asked me why, of all things, I wanted to learn to make that. She gave me many reasons for why she should teach me something else: the dish was simplistic, too easy to make, not that complex in flavor profile, and so on. Not to put words in her mouth, but she may have been thinking to teach me more difficult things that would automatically cover the simpler dishes such as this. I had no response. I just wanted to know how to make it–and how to make it well.
Jake, if you read this, please tell your mother that although simple, I’m envious that she can create this dish so flawlessly, as I cannot and never have been able to replicate the correct texture and subtle flavors of this meal. I have searched high and low for a recipe that does this meal justice and have failed, utterly and repeatedly.
I’ve heard that the key is a very, very hot wok, or that the ingredients must be added in the correct order. I have tried a number of different techniques and still, my egg isn’t quite fluffy or runny enough, my tomato isn’t juicy enough, the dish just runs… flat. There is something about this meal that can only be taught, not learned second-hand. The wisdom of a technique and family recipe passed down from generation to generation.
All the more reason for us to share what we know.
It occurred to me recently that food is a very important part of my life; and as such, I like sharing it with other people. Food in modern America has become simply a way to maintain nutrition or stave off boredom; but for some people and cultures in the world, it is a social necessity and ritual. I happen to be one of those people; food is integral. It both creates and prevents mental instability (the irony of cooking a good meal), and it can be an utterly euphoric experience.