Week of 1/10/10
Sunday Brunch
Chocolate Waffles (Williams Sonoma / All Clad Waffle Maker Recipes)
Main courses
Moroccan Meatballs in Spicy Tomato Sauce (Cooking Light, 80) (3)
Pan-Fried Tilapia with Cajun Spices and Dill Sauce (Allrecipes)
Vegetables
Broccoli
Banchan Soy Sauce Potatoes
Spring Mix Salad
Chard Mix
Grains
Couscous
Wheat Bread
Moroccan Meatballs - Interesting, but ultimately, nasty. The first night, the stuff was barely edible - the orange rind had rendered such a bitter taste to the entire dish that I had to add some salt, pepper, and thyme to mask it. Directionally, it was hard to tell which taste the dish wanted to be - it was just conflicted and confused. Taste was much better as it kept in the fridge for longer - by the second night, the bitter overtones had disappeared. Still, I wouldn't say that it was good or that I would make it again. It was... interesting and a crapload of work.
ReplyDeleteB made the tilapia today - it was a nice, simple, unfussy dish, though nothing spectacular. Interestingly, he used dill seeds rather than dill weed - I liked that they tasted like caraway seeds and added some crunch, they went well with the sour cream. Next time, would like to have both dill seed and dill weed.
ReplyDeleteChocolate waffles were disgusting, though B liked them. Maybe it has something to do with my innate distate for sweet breakfast pastries (blueberry waffles and dessert gaufres excluded) - but I have historically detested sweet breakfast waffles and pancakes. The first one went down okay, the second one was a bit of a chore, and the third one was like pushing poison down my throat. B managed to shove a fourth one in and added in some ground coffee for kicks (really bitter). This was waaaay too chocolate-y for my tastes - not sweet, but just way too much rich chocolate goodness for me to stomach. I had to cap the meal with a garlic Kashi cracker to satisfy my craving for savory. After B finished 4 waffles, he licked the pan used to melt chocolate and butter. What a crazy guy.
ReplyDeleteBanchan Potato Recipe
ReplyDeletehttp://www.maangchi.com/recipe/potato-side-dishes
Potato with soy sauce
(“gamja jorim”)
"Gamja jorim (potato side dish) used to be my regular lunch box menu. My mother sometimes added small dried anchovies and carrot, and sometimes she added ham cut into dice like potato. I used to make this all the time as my children’s lunch box side dish, too."
Ingredients:
2-3 medium sized potatoes, onion, 2 cloves garlic, soy sauce, 1 tbs corn syrup, 1 tbs sugar, half cup of water.
Peel the potatoes, wash, and cut them into 1 inch dice and make 2 cups.
Rinse the potato using colander in running water to remove starch.
Cut half onion into bite sized pieces.
Heat the pan and add 1-2 tbs olive oil and pour the potato into the pan.
Add 2 cloves of minced garlic and sauté it until the potato look a little translucent, then add the onion and keep stirring it.
Add half cup of water into the pan, 2 tbs – 2½ tbs soy sauce (depends on your taste), 1 tbs of sugar, 1 tbs of corn syrup and mix it and simmer it over medium heat for about 10 minutes until the liquid is evaporated.Tip: Keep checking and stirring not to burn it and to cook evenly, if it needs more water, add some.
When the potato is cooked, turn off the stove and add 1 tbs of sesame oil and sprinkle a pinch of sesame seeds.
Banchan potato dish was best the first day - in subsequent days, the potatoes started mushing up into the sauce into sort of an unholy mess. Maybe it was the type of potatoes we used - russet vs. something more solid.
ReplyDelete