Bulgogi, from Ruth Reichl's cookbook (My Cooking Year?). Overall a winner: good flavors, easy to prepare (even with all the condiments). And who knew Carter liked kim chee? The only think I think I would change it to cook the meat on the grill, as in the wok it didn't really brown up. Served with serrano, limes, cilantro, kim chee, sesame seeds and raw garlic (essential, I think). Any number of other things would taste good, too.
Sadly, we all appear pretty inept at wrapping our rice and beef into lettuce neatly.
Also, I made some hamantaschen (from BA). I even made my own lekvar; know that I how easy it is, I will never buy it in can again.
ReplyDelete