Archive for the ‘Lunch’ tag
I don’t know about you, but one of my favorite parts of eating sushi is the miso soup. For years I ate the thin, watery soup that you get from every sushi delivery joint, and loved it, not knowing that there was something else beyond takeout miso soup. Then I bought miso for the first time to make a miso butter (more on that here) and I made my own miso soup. Guess what? It blows that takeout stuff right out of the water.
So here we are at the final installment of the Roast Duck. Part One is here, Part Two is here. Remember that roast duck carcass that you froze after you made duck breast and duck confit? Time to make duck and udon soup!
Yesterday for dinner I decided to give Merrill’s recipe for steak, arugula, lemon and parmesan from Food52 a try. Merrill is one of the founders of Food52, and this recipe looked like exactly what I wanted: something easy, fresh, and tasty. I love carpaccio, and the wine bar down the street serves it pretty much like this, over a bed of arugula with olive oil, lemon, parmesan, and a bit of balsamic. Merrill’s use of steak made it more attractive as a full meal, while still maintaining those fresh flavors. I was sold. Her pictures are prettier than mine, but here’s the dish:
There are thousands of recipes for pizza dough. Everyone has their own proportions of flour, yeast, water, sugar, salt and oil. I’ve been using one that I found a long time ago that used two types of flour, but over the years I have phased out the two-flour aspect of the recipe out of laziness, and it seems to be just fine. I’m not a pizza purist; I simply go with what works. This dough makes a great thin-crust pizza, and is especially good if you use it the next day, or freeze it and use it later. Another thing that pizza purists would probably yell at me for is the fact that I use a rolling pin on my dough to make it the right thickness. I’m sure the Grimaldi’s guys would have a field day with that one. In any case, it works for me, and that’s what it’s all about. Do what works.
This afternoon I made a quick cabbage soup, using mostly vegetables from the CSA farm share (Community Supported Agriculture) to which I belong.
I love making soups. They are usually very easy, and you wind up with tons of food that keeps well and can be frozen and defrosted later. This is a very simple and tasty vegetable soup: