Recipes By Savorthis
7 recipes found
Summer Squash Scrambled Eggs
The subtle sweetness of the squash in this recipe is a great partner to the eggs and the texture becomes almost velvety. A great breakfast or dinner.
Vietnamese Sugar Steak
This Vietnamese steak recipe is great served with some simple rice and broccoli or on a sandwich with cucumber, avocado, and a bit of mayo the next day.
Charred Scallion Gremolata
This recipe's charred scallion sauce hits all the flavors -- salty, smoky, sour, and slightly sweet. It's a wonderful accompaniment to grilled meats and fish.
Egg in a Cup
This egg in a cup recipe is as simple as a soft boiled egg and toast in the mug of your choice or souped up a bit with ham, sausage, salmon or veggies.
Orange Gomaae Greens
Of my many food memories, a few stand out as truly formative. One such memory was a visit to a magical Japanese restaurant. Fully equipped with waitresses in kimonos and special dining rooms made private by paper screens, I was instantly enamored. So much so that my mother tells me my favorite imaginary character for a long time was a Japanese waitress, shuffling in socks and flip flops to the table to take orders and clear away plates. And while the sushi was wonderful, it was the tiny dish of spinach salad in sesame dressing that was a revelation. Seemingly so simple, but deeply complex in flavor, it has since been one of my favorite dishes. Over time I have used a variety of ingredients from brown rice vinegar, to sake and tahini with a touch of hot sauce. But this time, working my way through the towering bowl of clementines we seem to always have, I decided to add some citrus. And rather than eating a tiny bowl as a side, I often make this salad a platform for any number of other ingredients. My favorite pairing is avocado, toasted almonds and a protein of sorts- leftover roasted chicken or steak or some baked tofu.
Rutabaga "Cacio e Pepe"
I was pleasantly surprised the first time I made thinly sliced rutabaga cooked with nothing but toasty black pepper and butter. The flavors were earthy, sweet and complex and I ate a whole platter. We make noodles out of all sorts of vegetables (zucchini, carrot) and I wanted to try the same with the rutabaga. Thinking of that peppery goodness, I decided to try to make a version of the Italian cacio e pepe dish which is basically fresh pasta tossed with pasta water, cheese and pepper. I knew the rutabaga would not hold up to the vigorous stirring or have the starch required for the creamy sauce, but figured the flavors would be excellent and this dish did not disappoint. I served it with grilled pork chops with a peach gastrique and bitter green salad. Earthy, summery goodness.
Bacon Tomato Chawan Mushi
We eat a lot of chawan mushi in this house. There is nothing like the silky custard with slightly sweet and smokey broth topped with delicacies like crab, lobster or just a really good roasted shiitake sliced paper thin. I recently tried David Chang's bacon dashi which substitutes bacon for the bonito flakes and could not shake the idea of taking it a step further. In order to replace the seaweed I needed some other umami booster and pondered the tomato. I wanted the custard to stay a lovely pale yellow and settled on making a bacon-infused tomato water in place of the broth. This will obviously be a better dish to make at the end of summer when tomatoes are abundant, but I couldn't shake the idea and gave it a go. The garnish, I think, is crucial, but could be a variety of options on hand.