A new experiment: a cold noodles salad, from The Department of Salad newsletter. I used Korean sweet potato noodles (fun and bouncy!); the sauce is made with chopped kimchi, gochijang, sesame oil and rice vinegar. Topped with hard boiled oggs and cucumbers. A couple of notes: 8 minutes in the pressure cooker is too long if you are looking for medium cooked boiled eggs. Try 6 minutes. I made my own kimchi, which is fine, but I only made it on Saturday, so it didn't really have time to develop those funky flavors. This was pretty spicy! I drizzled mine with some hoisin which added a nice sweetness. I also grilled (well, Jason did) some flank steak to go with it. I think I am the only one who really likes flank steak, but it was really flavorful. Jason is just too lazy to chew.
Dessert was some no-bake peanut butter/chocolate bars. Kind of like peanut butter balls but WAY easier. The only thing I might change is making a ganache for the topping instead of straight melted chocolate. Still, no-bake FTW (from a cookbook I checked out called "Celebrate with Babs").
No comments:
Post a Comment