yukbon: (Default)
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i have thought about this on and off for years -- ultimately, it's something i want to do. possibly when i retire and/or move from the US to Spain or Portugal or PR. I'm thinking a mixture of Americana diner food, tapas and the world cuisine stuff i like to cook in addition to the cuban/spanish foods i grew up on. I like indian and thai and assuming you've got the ingredients to hand, they're not particularly difficult cuisines to cook. I think i'd like to put in a decent vegetarian section and i've always wanted to have a "surprise" on the menu -- my local thai joint has both a 'chefs choice' and a 'surprise!' option in their japanese menu, and i've always wanted to steal that idea.
yukbon: (Default)

Today breakfast was shakshouka. To wit:

slice/dice 1 onion into a hot pan w/ olive oil, when they start getting translucent, toss in 1 or 2 jalapeƱos, diced and seeded and 4 cloves of garlic, crushed/diced and then sweat them. Toss in 1/2 tsp of cumin and coriander, grind a bit of pepper, toss in a large can (28 oz) of crushed tomato (whole tomato is OK, but you’ll have to smush them up). let this stew and sweat and evaporate a bit. when it’s roughly the consistency of a thick spaghetti sauce/stew, crack three or four eggs in — one at a time — and gently lay them in, like a poached egg. cover and wait until the egg whites are set. sprinkle feta on top and serve with bread to sop up the egg yolk and the tomato mix. (leftover veggies can go in this fairly easily — i tossed cauliflower in mine)

This post is cross-posted from Yuk Bon at http://yukbon.com. cooking

August 2015

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