It’s been a long time since I’ve done one of these and given the culinary rut I’ve been in the past few days I scoured my photo directory and found some morsels to share.
Whether it’s a recipe in progress, a hurried meal, or laziness that prevented me from documenting a recipe, this is where I share random bites from my kitchen that didn’t quite make the cut. But like any good meal, sometimes the scraps are the best parts.
Kimchi Pork Belly Pasta This is a quick weeknight reinterpretation of my Kimchi Pork Belly Pizza. It has such a good reward to effort ratio that I think it’s now one of my favourite pasta dishes. I may write this one up someday with its own post, but for now, it’s just thinly sliced pork belly and kimchi stir fried with some gochujang and garlic chives then tossed with cooked pasta.
Papas Arrugadas This is my take on the Canary Island classic. First the tiny potatoes are boiled in water that tastes like the sea, then they’re roasted until a salty crust forms on the outside and the potatoes get wrinkly. I served it with a red mojo sauce made from garlic, cumin, pimentón, vinegar, olive oil and salt. It sounds simplistic but the taste and texture of the salt encrusted potato is divine. The salty skin has a crisp snap to it and the tender potato inside is briny and smooth with just a bit of chewyness close to the skin.
Morcilla with Onions and Peppers This is just onions and peppers sauteed in olive oil along with some sliced up Morcilla sausage. Great with some bread or tossed with olive oil and pasta.
Quick Pickled Golden Beets I like to keep roasted beets in the fridge because they’re great in a soups and salads and can even be used to sweeten a cupcake. They also make make great quick pickles when doused with vinegar, salt and oil.
Pan con Tomate I didn’t quite get enough tomato on these but these slices of crusty bread are smeared with raw garlic and vine ripened tomatoes. The flavour is fresh and satisfying and while it’s great on its own, it’s even better topped with a slice of jamón ibérico de bellota.
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{ 24 comments }
Oooh what a lovely lot of food – everything looks amazing. Love the pasta and those potatoes especially – yum!
I agree with the above person…delicious! The potatoes are my faves though!
Looks Oh So Delicious!
Shout out for the kimchi pork belly pasta! I actually had a very similar combo just last night but with rice (kimchi, pork belly, scallion, bunapi mushroom, gochuchang, fried egg). Love the addition of garlic chives in yours and the noodles sound like a fabulous idea, I think I’ll give that a whirl next time!
You made me hungry!!
Kimchi pork belly pasta! Oh my… Lovely photos, too.
Everything looks amazing and yet effortless, which is my kind of dish! Your Kimchi Pasta almost makes me want to cry! (Haven’t had kimchi for a while)
Oh.. you’ve got some morcilla! I’ve been dreaming of blood sausage / morcilla / boudin noir ever since we had that amazing one at DBGB. We should make it a week-end project!
And yes, i can have pork belly kimchi pasta anytime too. I’ll bring you my lunchbox next time i’m downtown.
Nice array of dishes. Kimchi is something I want to tackle this fall.
Do you roast the papas arrugadas in a pan or under the broiler? I’m just currious because there are no scorch marks on them.
Wow Marc, if this is what you can still come up with during a rut…!
I am absolutely stuck on the pasta. Kimchi. Pork belly. WILD!
LL
If I may, this golden beet picture is just *perfect*
I want it as my desktop picture!
I love roasting golden beets…this whole meal looks divine!
oh man!!! kimchi pork belly pasta? duuuuuude! that looks awesome! I’m gonna go bust out my kimchi now!
I could definitely eat kimchi pork belly pasta every day, what an excellent idea! Simple but delicious, and made from my favourite ingredients too. I shall try soon…
the colors in your last photos are amazing. this looks perfection. i can smell it from here!
The kimchi pasta looks amazing!
potatoes are a mystery to me. seriously. as an asian girl, they are not innate to me. For that reason I value this technique x1000. I WILL impress my snobby french friends.
that “pasta” looks so good
There’s just something about kimchi and pork belly. I have kimchi fermenting and bacon curing, and you’ve reminded me what I’m going to do as soon as they are ready.
Kimchee and pork belly noodles? Oh, I am sooooo there!
hi marc
as an avid reader of your blog i every now and again see mouthwatering recipes with pork belly on your blog. though i am a great lover of the japanese cuisine, i have never had the chance do anything alike, as i can’t find any “real pork belly” in switzerland. as i will be in ny in november i know one of the things i’ll be up to is eating and cooking pork belly. once i know what it is supposed to taste like, i’ll surely find a type of meat at home as a substitute.
that for i’d love to know your top 3 japanese food stores where i can find pork belly (and other yummy ingredients) and a reasonably priced place you can recommend to eat good uncomplicated and authentic japanese homecooking food? i’ll be located in brooklyn, but i will go anywhere for a good meal!
i’d be grateful for even the smallest tip, cheers
bee
i’m SOOOOOO late on commenting on this one. i’m finally done a HUGE work project and the inlaws have left so i can resume checking out my fave blogs. WHOA are you serious w/ that kimchi pork belly pasta? there is nothing i don’t love about that.
i also wouldn’t mind some of that morcilla and onions in a nice baguette for my lunch tomorrow.
How is it possible the kimchi and pork belly pasta didn’t make the cut?! Also, I just recently discovered quick pickles, and never thought to do beets. I’m definitely making a jar this weekend – awesome idea.
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