This class featured recipes from David Chang owner of Momofuku in New York. The first cocktail was a seven spice sour which was quite good. Sake marinated with spices and a bit of citrus can't be a bad thing. We also had ramen, shrimp and grits, rice cakes with red dragon sauce, Japanese pancake and chocolate chip cornflake marshmallow cookie. We also got a kimchi started for next week's class.
I think the consensus was that the ramen was great. A bit on the salty side but great. This dish actually takes 2 days to make so you're not going to making this from scratch after you get home from work. And for some reason, I didn't get a picture of the beautiful bowl of noodles with pork, veg and egg. Hateful. I know and I apologize for it but I assure you it was very good.
The japanese pancake was also very tasty. It was a thin pancake full of vegetables and sauce which was quick and easy to make.
The rice cake with red dragon sauce was hot and very good. Did I mention hot? The rice cakes were kinda weird though. They're very dense and chewy and is what I image styrofoam peanuts taste like. I'd rather have had a bowl of rice rather than the rice cakes. The sauce was really good and I can see that going over chicken, shrimp, pork or veg and rice. Everyone in class really liked the sauce and gave a thumbs down on the rice cakes so it was pretty unanimous.
Here's a picture of part of my lunch plate with the rice cakes and the shrimp and grits. The recipe for the shrimp and grits was really quite plain and we all thought it needed some kind of sauce or broth.
These cookies were from Momofuku Milk Bar called chocolate chip cornflake marshmallow cookie. They were okay but I probably wouldn't make them.
Our second week of cooking David Chang's recipes went really well. We had the Momofuku daquiri with pineapple rum, lime, sugar and absinthe for our daily cocktail, which I thought was really good. We made a fuji apple salad with kimchi and bacon, brussel sprouts with kimchi and bacon, peas with horseradish, grilled lemongrass pork sausage ssam, marinated steak ssam with lots of accompaniments, Winning Wontons and fried apple pies with miso butterscotch sauce and sour cream ice cream. Here's a picture of our lunch buffet.
The menu sounds a bit crazy but there was a theme of salty, sweet and sour coming together in different dishes. We got to use the kimchi in a few different ways which was interesting. Everything tasted really good although I still don't like brussel sprouts no matter how much bacon you put on them. Sorry, I just can't get behind those little cabbages.
The apple salad was crunchy, sweet and tart yet not overwhelming and the sugar snap pea salad was quite good. I could've eaten an entire plate of them.
The wontons were really good and everyone really liked them. These would be really good to make and keep in the freezer. Put them in soups or just have a sauce handy and either way they're good.
We had some trouble with our fried pies. The top and bottom dough wasn't pressed together very well and split open during the frying process.This was served with the miso butterscotch and sour cream ice cream. I would've preferred real butterscotch but the flavors were very good together.
So here's my lunch plate. I only take 2-3 bites of each because believe me we make enough food for everyone to take home some leftovers and I still had dessert to eat.
I've really enjoyed cooking these recipes. They were different and had some pretty unique flavor combinations.
I think the consensus was that the ramen was great. A bit on the salty side but great. This dish actually takes 2 days to make so you're not going to making this from scratch after you get home from work. And for some reason, I didn't get a picture of the beautiful bowl of noodles with pork, veg and egg. Hateful. I know and I apologize for it but I assure you it was very good.
The japanese pancake was also very tasty. It was a thin pancake full of vegetables and sauce which was quick and easy to make.
The rice cake with red dragon sauce was hot and very good. Did I mention hot? The rice cakes were kinda weird though. They're very dense and chewy and is what I image styrofoam peanuts taste like. I'd rather have had a bowl of rice rather than the rice cakes. The sauce was really good and I can see that going over chicken, shrimp, pork or veg and rice. Everyone in class really liked the sauce and gave a thumbs down on the rice cakes so it was pretty unanimous.
Here's a picture of part of my lunch plate with the rice cakes and the shrimp and grits. The recipe for the shrimp and grits was really quite plain and we all thought it needed some kind of sauce or broth.
These cookies were from Momofuku Milk Bar called chocolate chip cornflake marshmallow cookie. They were okay but I probably wouldn't make them.
Our second week of cooking David Chang's recipes went really well. We had the Momofuku daquiri with pineapple rum, lime, sugar and absinthe for our daily cocktail, which I thought was really good. We made a fuji apple salad with kimchi and bacon, brussel sprouts with kimchi and bacon, peas with horseradish, grilled lemongrass pork sausage ssam, marinated steak ssam with lots of accompaniments, Winning Wontons and fried apple pies with miso butterscotch sauce and sour cream ice cream. Here's a picture of our lunch buffet.
The menu sounds a bit crazy but there was a theme of salty, sweet and sour coming together in different dishes. We got to use the kimchi in a few different ways which was interesting. Everything tasted really good although I still don't like brussel sprouts no matter how much bacon you put on them. Sorry, I just can't get behind those little cabbages.
The apple salad was crunchy, sweet and tart yet not overwhelming and the sugar snap pea salad was quite good. I could've eaten an entire plate of them.
The wontons were really good and everyone really liked them. These would be really good to make and keep in the freezer. Put them in soups or just have a sauce handy and either way they're good.
We had some trouble with our fried pies. The top and bottom dough wasn't pressed together very well and split open during the frying process.This was served with the miso butterscotch and sour cream ice cream. I would've preferred real butterscotch but the flavors were very good together.
So here's my lunch plate. I only take 2-3 bites of each because believe me we make enough food for everyone to take home some leftovers and I still had dessert to eat.
I've really enjoyed cooking these recipes. They were different and had some pretty unique flavor combinations.
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