When you throw together a bunch of random ingredients and make something SOOOOO good you never write it down because it was so simple. You didn't even follow a recipe! Well, you will also never make it again. I speak from experience.
This morning's late breakfast was delicious, light, filling, warm... and I'll never make it again if I don't write it down. So here goes.
a spoonful of pork cracklings and lard (or other cooking oil)
2 cloves of garlic, chopped
1 inch knob of ginger, shredded or chopped
1/4 of a head of cabbage, shredded
4-8 ounces of steak diced into small pieces
a drizzle of sesame oil
2 Tablespoons sake
about a quart of broth
2 bunches of fresh Korean noodles
1 scallion, thinly chopped into rings
chili garlic sauce
chili bamboo shoots
1. Warm the broth and add a little ginger, the scallion, and salt to taste.
2. In a separate sauté pan, heat a generous spoonful of pork cracklings and lard. Once it's hot and bubbly, add the rest of the ginger and all of the garlic. Add the meat, and once it has browned a little, add the cabbage. Season with some salt, and add the sake while the cabbage finishes cooking. Drizzle a little sesame oil over it.
3. Cook the noodles in plenty of fresh boiling water, strain, and rinse. Divide the noodles among the bowls and top with the cabbage mixture. Pour over the hot broth and serve.
4. Season with chili garlic sauce and bamboo shoots.
I am still struggling to overcome my abhorrence of salads. Here's one that hit the spot. You'll need 3 strips of bacon, a teaspoon of sugar, 1/2 teaspoon of salt, and 1/4 cup of vinegar. I used apple cider vinegar, but next time I'll use rice vinegar since my kids found it a little sharp. Perfect for me, though. I don't know exactly how much salad this would dress, but it would be very simple to make more if you need it.
Chop up the bacon and cook it in a hot pan until the fat is rendered and the bacon crispy.
Stir in the salt, sugar, and vinegar. It won't look like much.
Assemble your salad. I'd like to try this with kale or spinach too, but this time I had iceberg lettuce, gorgonzola cheese, and kidney beans. Pour the dressing over, wilting your overly perky greens. Enjoy.
This recipe was in the cook book you see above, published in 1944.
Fifty percent of my family loves lamb, but this recipe is for the other fifty percent. This recipe brings you to a farmhouse in the 1950s, the sort of dish made by a woman who believes that lamb and ketchup are soul mates, and though I would have mocked her yesterday, tonight she has earned my respect.
The original recipe for "Barbecued Lamb Shanks" is from the revised edition of Farm Journal's Country Cookbook. Published originally in 1959 and revised in 1972 to reflect "modern" developments like the home freezer, I wasn't actually planning on cooking any of the recipes, but it came in handy when I needed to find recipes using lard. (A story for another day, obviously.)
If you need a recipe for lamb shanks, here is a great one. I made the recipe for two, but here are the proportions to serve 4.
4 lamb shanks
1/4 c. flour
1/2 t. salt
1/4 c. lard
1/4 c. brown sugar, firmly packed
1 t. dry mustard
1/4 t. salt
1/4 t. pepper
1/2 c. ketchup
1 T. apple cider vinegar
1-8 oz. can tomato sauce
1. Dredge the lamb in the flour and salt. Brown the meat in the lard in a Dutch oven, and then remove the shanks and pour off the fat.
2. Return the meat to the Dutch oven and mix together the brown sugar, mustard, salt, pepper, ketchup, vinegar, and tomato sauce. Pour it over the meat and then cover and simmer for 1-1/2 to 2 hours OR bake in a 350 degree oven for the same length of time.
3. When it is finished and tender, cut the meat off the bones and put on a plate. Boil the sauce for a few minutes to concentrate the flavors and then pour it over the meat.
I love trying new foods, cooking, and gardening. I hope to share these experiences on this site. Thanks for taking a look!