Wow, it's been a while since anyone has posted! Here are a couple of sauce recipes I've been using for a while. They fit my definition of modular food since they can be used in so many different ways. Also, they are concepts rather than strict recipes, and thus many variations are possible. Part of why I'm listing them is to make sure I still have the recipes should the original sites disappear. The first one is a wine cream sauce, more or less based on the recipe I found here . The basic proportions are 1 part wine to 2 parts cream. I usually use leftover wine since it's no longer as nice for drinking. For cream, I use whatever is available, whether half-and-half, light table cream, heavy or whipping cream, etc. The proportions are not exact, of course, but it's a pretty good guideline. The leftover wine can be pretty much any kind of decent tasting white or rose wine or even leftover champagne. The quantity I make is dependent on how m...
I got a package of frozen tuna at the store last weekend, thawed the two smaller pieces this week, and finally cooked them this evening. I made a simple miso-soy marinade/sauce (just a heaped spoonful of miso and some soy sauce in a bowl and mixed until it's slightly thick) for the tuna (which I let sit in it while the rice cooked). I chopped two scallions and some garlic, which I fried first (to flavor the oil). Then I pan-fried the two tuna pieces, turning them over as they cooked on each side (as the marinade started caramelizing on the pan I scraped it off and added it to the scallions and garlic I pulled out earlier) . I added sesame seeds (partially for looks and partially because they're good) and a little bit of the pickled carrots and daikon radish (which didn't entirely go together with the different strong flavor of the tuna and marinade).
This is my dinner tonight: rice with a pork bun, 1 chopped scallion, 2 chopped tomatoes, some pickled daikon radish, some kimchi, and a bit of oyster sauce and sambal oolek. It was really good! And I prepped everything in less time than it took for the rice to cook. I don't usually arrange it this nicely or necessarily put in all of these ingredients.
Comments
Post a Comment