I never have bread in the house (as I had mentioned previously), we don’t go through it quickly enough but when the craving for french toast or grilled cheese strikes I typically, deeply regret this reality. However, I do sometimes have tortillas on hand, which are kind of just as good. They definitely aren’t as satisfying to eat and are completely unsuitable for french toast, but they do serve as a decent carb vessel for some delicious fillings. Every single day last week I ate a toasted tortilla with some vegetables and cheese. I normally snack all day long and don’t really sit down to have a meal, so it was a nice change of pace. The best version by far that I had was a red apple, onion and gouda combination.
As promised, here is some ravioli! While fresh pasta can be enjoyed in every shape and size, I think that stuffed pasta is where making your own pasta really pays off. Being able to customize your own filling and play around with different flavours is something you can’t do with store bought pasta (unless you can get your hands on fresh pasta sheets that you can then stuff and shape yourself). Personally, I love the idea of making my own stuffed pasta because, like homemade dumplings, the filling is always so much fresher and identifiable than a lot of the pasty fillings that characterize a lot of the store bought stuff.
I saw this fish at the store and couldn’t resist. I hardly ever buy fish, let alone fish on the bone. Once I had it though, I didn’t know what to do with it. My biggest concern was the bones. Whenever I see things with bones in them, I think back to our time in China. We were in Kunming and vaguely sick for a couple of days. We had been confining ourselves to hostel food but on our last night there, my boyfriend decided he had to have the “Crossing the Bridge Noodles” soup, a dish that we heard was a quintessential dish of Yunnan province. On top of that, soup is basically his favourite food in the world, so it was a no-brainer.
Corn is back in town! Last week we bought our first batch of corn and it was delicious. I really miss produce like nectarines, asparagus and corn when it’s out of season, so I can pretty much guarantee that for as long as corn is available, I will be buying it week after week. Normally I just boil the corn and then toss it in butter, salt, pepper and occasionally some cayenne. No doubt, it’s delicious like that, but this miso butter corn is absolutely out of this world. It’s fast and simple to make and you end up with a far superior product: a light lunch or hearty side that no one will complain about.
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