Summer is over, and with the weather shifting over, my food is transitioning with it. Some of these are quick fall-night meals, while others are the last remnants of warmer days. In case you’re wondering, these “No Recipes” roundups highlight random dishes that I made throughout the week that were either not documented, or didn’t quite make the cut of getting their own post.
Cured Tai with Poached Rhubarb – I know, what you’re thinking, it’s no-where near rhubarb season, but I had these poached rhubarbs sitting in the fridge from earlier in the summer, and it seemed like the perfect sweet and tangy compliment for the Tai (Japanese Sea Bream). The Tai was cured in salt, brown sugar and yuzu zest for a week, before being shaved paper thin, and drizzled with some olive oil. Off to the side is a cannelle of Marscapone with salmon roe.
Naeng Myeon with Lamb Sous Vide – This was a pretty random thing I threw together a while back. At its heart, naeng myeon is an ice cold Korean buckwheat noodle soup. What you put on it varies from table to table, but I reached a bit further with this version, It’s topped with soy and garlic marinated lamb which was cooked sous vide, a slow poached egg, cilantro, and shredded Asian pear. The later being the only authentic topping of the four.
Kimchi Jigae – I know I’ve posted about kimchi jigae many times before, but it is one of my favorite soups, especially when a chill sets in, and it’s one of the few dishes I make on a regular basis.
Chicken, Eggplant, and Red Perilla Stir-Fry – When pressed for time on a weeknight, stir-fries are my go-to dish. For this one, I used similar seasonings to my Basil Chicken, but instead of basil, I used red perilla leaves. They added a nice foral note, though if given the choice, I’d use holy basil for this dish any day.
Reikäleipä and Cheese – Some nights, even a stir-fry seems like too much effort, that’s why I love having a good loaf of hearty bread like this Finnish Reikäleipä, and a good selection of cheeses on standby. The bread is very dense, intensely sour, and tastes like concentrated rye. If that doesn’t sound appealing, it isn’t… at least at first. Once you get past the tough exterior, and the bread is moistened with some beer, it’s actually packed with some wonderful flavors that go nicely with cheese. When the bread gets too stale to eat, I love running it through the food processor and adding the crumbs to soups and stews for thickness and flavor.