cooking & eating
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Ginger-Dill Salmon - Ali Slagle/NYT: first, I have to say this was the best oven-baked salmon I have ever made. It was perfect! Next, I will tell you that this dish is amazing and lovely, and very very time-consuming. It’s a lot of time on your cutting board. You have to mince your sauce/marinade ingredients and supreme the citrus, etc. It’s worth it though for this gorgeous end result. Mine took on more of a ceviche flavor profile towards the end because I switched up the sauce/marinade based on what I had. I’m a little suspicious of ginger and dill together to begin with but don’t hold that against me.
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Here’s what I used
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½ a jalapeno minced
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3 garlic cloves minced
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2 inches of ginger minced
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4 scallions (white/light green parts) minced
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I placed all of that in my mortar and pestle with a pinch of coarse salt and ground it down into a bit of a paste. Then I added olive oil, honey, and lime juice (no measurements here).
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I also added cucumbers and pea shoots to the mix for the final dish.
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Asian-Style Poached Chicken - Donna Hay: I could talk for hours about how much I love her cookbooks but I’ll try and focus here. This poached chicken recipe comes from her Basics to Brilliance cookbook that is structured so you learn a base recipe or technique, like how to poach a chicken, and then several applications for that base. It’s the best for learning how to stretch your cooking skills! Onto this recipe. I used this poached chicken as the base to make a ramen-ish soup. If you poach a chicken, SAVE THE SKIN! It may come out of the pot all soft but I promise you, 25 minutes @425 in your oven and it’ll be crispy again.
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Browned Butter: this butter was used in some pan bang funffetti cookies, I’ll be honest these didn’t turn out amazing. From the start, the cookie dough was super crumbly and dry. My eyes were telling me it needed more liquid but baking recipes are something I try not to mess with too much. I think I’ll go back to this serious eats sugar cookie recipe that I’ve had success with before!
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Okonomiyaki: I made a very untraditional okonomiyaki on Monday, as a means of using up leftovers. I find that okonomiyaki is a really great way to stretch the food in your fridge. For example, I used a half-finished container of Thai green curry, shredded brussel sprouts, and bacon to make mine. I loosely following this recipe, but really just threw in flour and eggs until I had a good batter consistency. My okonomiyaki was MASSIVE and I could not on my best day flip that beast, so I just tipped it into a neighboring pan. Not the most efficient method but it worked. Also, this an MVP in my book because it is totally acceptable to just slather, I mean drizzle, your okonomiyaki with Kewpie Mayo.
everything else
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dang rice crisps, sriracha flavor: these have not survived a night in my home. I buy them, open them, consume.
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oHHo CBDots: I saw these in a strategist article and ordered them. This purchase was made out of equal parts: the need to relax, good packaging, and they look tasty. I will keep you updated.
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Lume Cube Lighting Kit: literally the ONLY reason I can now take pictures after 4 PM and have them not be utter shit. Yes, this is because I suck at using my softboxes and am lazy.
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Duncan from Warby Parker: pre-duncan I wore my contacts every day, post it’s like every other. Big thumbs up - also I have them in the same green as this website.
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