Friday, December 19, 2014
Wednesday, December 17, 2014
I think doing this again I would add some seaweed to further undefine it. The briny flavor really goes well with lamb. Maybe even just some furikake sprinkled on top.
The bowl is another favorite of mine, made years ago, in New York. Super Mud Pottery when I was first apprenticing.
Wednesday, December 10, 2014
I'm also guessing that soba noodles would work in the same context, though with more Northern Italian flavors. Maybe even a dash of tomato paste.
I love mixing and matching flavors in noodle soups. New combinations are coming to me every morning.
Saturday, December 6, 2014
Thursday, December 4, 2014
The soup shown here is just stock with some shiitake mushrooms thrown in, noodles, of course, and some parsley. It's a super intense turkey flavor and actually with a little more reduction and thickening of flour it made a great gravy. But the bones in the necks didn't create any gelatinous thickening.
The collagen in the skin here I think made all the difference. I don't prefer one over the other, but am nonetheless surprised that the part of the turkey used and the method of cooking makes such a tremendous difference in the final taste and consistency.
Sunday, November 30, 2014
Then came a crab soup with really long fresh wheat noodles. I couldn't pass up a chance to do a noodle soup! A little sour with lime. Chewy slurpable noodles made with the Atlas roller.
I think somewhere around here there was a tiny gumbo soup with a single okra in it.
There was also a lovely sour lemon granita palate cleanser.
There was also a raw carrot puree soup served in a red cello cup shot about here as well. Actually several raw veggie dishes.
Not pictured was the turkey, also on tiny plates and sauced with a dark stock cooked overnight and a gorgeously thick and sweet mole. Together they were really exquisite. Cranberry sauce too, naturally.
Sunday, November 16, 2014
This week began with beef broth, buckwheat soba and a dollop of leftover lamb chili that was laced with pho flavors. Then on Tuesday was a quick ramen in chicken broth with coconut, tomato, lime and sriracha. I actually had a packet of instant ramen and just threw away the chemical packet. Still, very quick. Wednesday was a gorgeous mung bean, chicken broth and again tomato, lime, sriracha, cabbage, scallions. Nothing like the one the day before. Then Thursday was fish stock, rice cellophane noodles, lemon, parsley, carrots and cabbage. It's amazing how switching lemon for lime and parsley for cilantro changes the entire dish. Saturday there was almost nothing left in the house, but wheat noodles, chicken stock, and much like the day before, but with a hit of fermented salgam suyu, changed everything. Sour and beet/red carrot-flavored.
Today was the killer. An 18 hour stock cooked overnight on low in the oven. Mostly duck necks and vegetable ends. With arrowroot starch vermicelli. I never knew there was such a thing! Some shiitake mushrooms, cilantro, leftover chicken breast. It was slick with meatiness. No chili or acid, since I just wanted the stock to shine through. This bore no relationship to versions I made earlier in the week. Do you think there's the making of a whole book here? I'd say so!