You know, cause a girl’s got to eat. (descriptions correspond left to right, top to bottom)

1. Salad from Country Cafe downstairs in the Trump Building. I think I filled it up with greens, onions, chicken, shrimp, avocado, tomatoes, olives, artichokes, and orzo salad. Yeah.
2. Pork belly kakuni (thinly sliced pork belly braised in a chilli soy sauce mirin glaze) and roasted “fancy” potatoes.
3. I also just fried some rice with American Jasmin rice cooked with a tablespoon of butter. I used the cooked braising sauce from the pork belly kakuni.
4. I love this dumplings and rice cake soup from Soma by Nature, near Wall st on William st. The beef consomme is delicious. It’s hearty, filling, and warm. I usually get a large soup for around $8, but this day, I ordered a small w/ another coworker for $4.50.
5. Thick pork tenderloins and roasted onions over rice w/ tonkatsu and sriracha sauce.
6. Momofuku picked shiitake mushrooms – A definite winner. You can eat them as pickles on the side or over rice. DELICIOUS, if just a bit too salty – It’s like a sucker-punch of flavor!
7. Jay and Kate brought us over some gourmet cured bacon, which we cut into slices and had during brunch with eggs. THe cast-iron is a win, since the eggs this time didn’t STICK AT ALL! The bacon was crispy and amazing, pretty damn good. On the side is some left over frozen (and toasted) home-made bread.
8. We cooked an extra tenderloin that we didn’t finish the other day, so we pan roasted/charred them with extra seasoning and used it as a topping for Ryan’s specialty pan fried lo mein.

]]> http://www.feedingumi.com/2010/01/what-weve-been-making/feed/ 0 http://www.feedingumi.com/2009/11/fried-rice-onions-and-mushrooms/?utm_source=rss&utm_medium=rss&utm_campaign=fried-rice-onions-and-mushrooms http://www.feedingumi.com/2009/11/fried-rice-onions-and-mushrooms/#comments Wed, 11 Nov 2009 20:02:07 +0000 umi http://www.feedingumi.com/?p=1032

Last week, we fried up some rice, some himeji mushrooms (cooked in butter and sherry), and pan fried onions, and it was delicious. I cooked the rice and mushrooms, and Ryan was in charge of the onions. The rice was left over from the other night and cooked in chicken broth. [...]]]>



Last week, we fried up some rice, some himeji mushrooms (cooked in butter and sherry), and pan fried onions, and it was delicious. I cooked the rice and mushrooms, and Ryan was in charge of the onions. The rice was left over from the other night and cooked in chicken broth. I let a can of anchovies disintegrate in the frying pan and cooked the rice in it. Add just a hint of soy sauce and mirin. I picked up the mushrooms in Mitsuwa, and ever since eating the onions with the beef dinner, we’ve been all about seasoned pan fried onions. DELICIOUS. Top the rice with the onions and mushroom, and voila! Easy peasy! I usually like to stir in some fluffy scrambled egg (with dashi, mirin, and salt and pepper), but we were out of egg after we poached them the weekend prior. Still, fried rice is our go to easy lazy dinner. We top it with whatever we find lying around.

]]> http://www.feedingumi.com/2009/11/fried-rice-onions-and-mushrooms/feed/ 0 http://www.feedingumi.com/2009/10/anchovies-for-dinner/?utm_source=rss&utm_medium=rss&utm_campaign=anchovies-for-dinner http://www.feedingumi.com/2009/10/anchovies-for-dinner/#comments Tue, 27 Oct 2009 15:42:46 +0000 umi http://www.feedingumi.com/?p=960

Last week, we went back to what we used to do a while ago… make everything with anchovies. Anchovies fried rice, made by moi, and anchovies pasta, made by Ryan. They are both pretty self explanatory and one our favorite things.

Start cooking rice, and for this fried rice, I cooked [...]]]>

Last week, we went back to what we used to do a while ago… make everything with anchovies. Anchovies fried rice, made by moi, and anchovies pasta, made by Ryan. They are both pretty self explanatory and one our favorite things.

Start cooking rice, and for this fried rice, I cooked it with chicken broth and dashi, I usually add a little more water than needed and cook for an additional 3-5 minutes. For the fried rice, I cracked and beat 3 eggs, added some sugar, added some dry dashi (seriously enhances the flavor), and a sprinkle of salt. I added a dash of milk and scrambled it until softly cooked, fluffy, and still tender. (I wanted to make little pillows of eggs.) Then, set aside.

I cooked a can of anchovies in a pan, stirrring until they basically disintegrated. I added some minced onions and cooked until tender. When the rice is ready, turn and fluff the rice. Then, I melted 2 tablespoons of rice into the anchovies mix and added some minced onions and splash a small amount of fish sauce. After a few seconds of tossing, I spoon in the rice and fry under medium high heat, turning constantly. Add a small splash of soy sauce to your preference, cook until rice is starting to get less wet. Add the eggs, toss, and I think added a touch of tonkatsu sauce to mellow things out. And that’s it! Serve with some bonito flakes and aonori on top.

It’s a pretty subtle flavor, despite it all. It isn’t saucy at all, which is how I like it. Ryan added a dallop of kewpie mayo that makes it a bit creamier. Other than the butter, it’s not that bad for you. You can put whatever you want and substitute the brown rice (I would cook it for longer) for something a bit healthier.

]]> http://www.feedingumi.com/2009/10/anchovies-for-dinner/feed/ 0