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
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.