There's something about the Momofuku cookbook that I find far more exciting than any other cookbook I own. Maybe it's that the flavor combinations are ones that I'm familiar with and enjoy, but have no experience preparing. Also, many of the recipes are very simple, which is always nice.
Last night, with guest coming over, I dove into Momofuku cookery fo' realz with four course of goodness. Shoutout to Kasey over at Eating-SF for turning me on to Momofuku for 2, which really got me excited about making the meal.
Course 1: Apple Salad with Kimchi Puree, Bacon, and Maple Yogurt
For the past week, I've been fermenting some of kimchi, and this turned out to be a great use for it. This dish is completely unexpected and absolutely delicious. If you happen to have the ingredients lying around, and, save for the kimchi, most of us do, you can make this salad in about fifteen minutes. Chang's recipe calls for Labne, I used Greek yogurt. Course 2: Pan-Roasted Asparagus with Slow Poached Eggs and Miso Butter
Ok, seriously, slow poached eggs are magical. Put some eggs into 140-degree water for 40 minutes, and in the end you have perfectly poached eggs. Just crack open the shell and out plops the egg. The egg, miso butter combo definitely has a mayo-like thing going on. Course 3: Clams in Bacon Dashi
This is the second time I've made this dish. It turned out just as delicious as on the first go-round
. Course 4: Fried Lemongrass Pork Sausage Ssam
I made three pounds of this thing. Three pounds of sausage meat! This stuff is awesome (and a bunch of it now lives in my freezer). I was excited to end the meal with something a little less refined; something homey. These messy lettuce wraps fit the bill perfectly. I learned that one can never have enough fish sauce vinaigrette.
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