November 6, 2008
I skipped a few days of writing about dinner, so here’s some catch-up.
Last week, I made some sort of Chinese cabbage stew. It features napa cabbage, shredded carrot, shiitake mushrooms, woodear mushrooms, fried tofu and cellophane noodles. All of it was thrown into my claypot and simmered with enough water to cover everything. The resulting stew was warm and comforting.
A couple nights ago I made kimchi fried rice. Ingredients: kimchi, eggs, lots of green onion, a regular onion, and bell pepper. I seasoned it with hoisin sauce, salt, soy sauce, and gochujang.
To balance out the hot qi of the kimchi, I also made wintermelon soup that night. I was overzealous with the shiitake mushrooms because the soup tasted more of mushrooms than wintermelon, which has a very mild flavor. The soup was fantastic the next day though.
The BF made polenta with slow cooked bell peppers two nights ago. This dish was inspired by Mark Bittman’s post about slow cooking. The ingredients are pretty simple but go well together: peppers and polenta.
