my friend adam and i enjoyed making soup. and no soup in my life will ever be that good because the mushrooms they have in china? they best any other mushroom ive ever had. ever.
the veggie market was across from campus. it was a bustling place, always, with the ever-present smell of rich spices.
it was a superb place for people watching. it was also always an adventure.
now that im living somewhere that is neither china nor the US of A, i have moments where i miss both of those places. sometimes i make something yummy that reminds me of those other worlds and it is jut the right thing.
i made a fresh batch of chickpea cutlets and gathered ingredients to make caesar salad a la adam.
|crunchy and delicious|
while they were in the oven getting all golden, i made the cutlets. because the mister was actually home for dinner (YAY), i decided to make 'em fancy. in my previous post, i discussed the gluten strings that signals the doneness of the dough. this is what those strings look like:
using a cookie cutter, i made two special star shaped cutlets for us.
½ Cup olive oil
1 Tablespoon Worchester Sauce
3 Tablespoons lemon juice
2 cloves of garlic – mashed
Pepper to taste
i gave the goods a whisk, and the mister combined the lettuce, croutons, and dressing. on top, i gave us each a gold star. we didnt use romaine (which was a challenge to find in china, by the way), so adam might disown me. i just have a hard time paying 5 francs for a head of lettuce.
but wait! i forgot the cheese!
there we are. dinner is served.
room for dessert? hells yeah.
i made us vanilla custard with roasted nectarine. the custard is all smitten kitchen's fault. i had to try.