The Recap - 3/15/2021

cooking & eating

• Korean Spicy Pork Zucchini Stew: A little spicy, a little sweet, and with the perfect crunch on the just-cooked zucchini. This takes 30 minutes to pull together and make’s an impressive soup in that short time. A swap I made was to use ground pork instead of sliced because that’s what I had, it still worked out wonderfully!

• Cumin Lamb Turmeric Hand Pies: The only way to celebrate Pi Day! Meat pies should really be more commonplace here in the US, consider these to be my argument.

  • I based these hand pies on asha’s cumin lamb dumplings from Diaspora Co. Because these were going into hand pies and not dumplings I had to make a few changes to the process:

    • I cooking the filling fully prior to putting it in the pies.

    • I chilled the filling in the fridge fully before assembling the pies.

    • Using storebought puff pastry, rolled it out and then cut out my circles.

    • I assembled my hand pies and then used a turmeric/egg wash on the pies to mimic the turmeric dough from the original recipe.

• Ice Cream Adventures: Here is a quick rundown of everything that’s going on here:

  • vanilla bean ice cream base from Serious Eats

  • roasted strawberry jam from the Salt and Straw cookbook

  • funfetti cake from NYT’s Cooking

    • I undercooked the ice cream base, leaving a high ratio of water to milk solids in the mix which lead to icier ice cream. BUT BUT BUT the flaaavor - incredible.

• Zucchini & Tuna Pasta: This is a non-recipe recipe but it was soo good and very pantry friendly that I had to share. Ingredients: Pasta / Garlic / Olive Oil / Zucchini / Tuna / Olives or Capers / Lemon

  • You cut up a bunch of garlic and saute it in about a ¼ Cup of oil - get it fragrant.

  • Add in as much zucchini as you want to eat - thinly sliced into strips! It’s going to like melt into the pasta.

  • Once your zucchini is cooked all the way, add in your capers or olives turn the heat down.

  • The last bit is to add your tuna in right before you’re going to add your pasta/pasta water back in. It’s already cooked so you don’t need to do a lot to it. Then just toss toss toss with pasta/ pasta water.

  • Give it a taste - add salt, pepper, and a squeeze of lemon. If you’re me - top with more olives.

everything else

• SUNdeVICH: I looked at pictures of sandwiches on Instagram until I had no other option, but to get myself one of the best sandwiches in DC for lunch.

• Hedley & Bennett Apron: my lovely friend Abena @baking_beans got me this apron “just because,” which is a lovely reason, befitting a truly fantastic apron! It’s one of those cute cross-back ones and it has these great deep pockets.

• Ice Cream Jubilee: the day you decide to make ice cream is never the day you get to eat ice cream, so I had to pop into Ice Cream Jubilee and get my absolute favorite, the Thai Ice Tea!! It’s so good - it tastes exactly as you want it to.

• The Culinary Creator of Today: another one from Abena; she gave a lot of gifts this week! This is a fantastic article talking about the evolution of food media personalities and the shifts that brought us to our current state. It’s also a bit of a launch note for her new company, foodsupply.xyz, that you should for sure checkout.