Spicy Anniversary

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Dear Jess,

So, Jason and I celebrated 8 months last weekend. (It was actually on Tuesday, but I was SUPER sick.) He was house-sitting for my cousin and her family as they went on a week-long vacation. It is important to point out that they heat their house primarily by two fireplaces, and when Jason was gone for 12 hours or more, 4 days in a row, you can imagine it got pretty nippley. Poor guy was sleeping on a couch directly in front of the fireplace so he could load it every few hours throughout the night. After too many nights like this, he managed to get the house semi-heated for my arrival on Friday night. It was in honour/fear/anger of this bitter cold plague that we decided to make a recipe that has been on our ‘to-do’ list for a few weeks: Fiery Dan Dan Noodles from Jamie’s America. Not only is this recipe quick and simple, it is so delicious, and extremely spicy! (I made it again on Monday night for the family, and I pleasantly discovered that you can easily change how spicy you make it, and with less spiciness, it is still yummy.)

 

 

Fiery Dan Dan Noodles – Jamie’s America, Pg 42
Fiery Dan Dan Noodles
From Jamie’s America, Page 42
(Serves 4)
1 beef or chicken bouillon (I just used chicken broth)
1 1/4 lb ground beef
2 tbsp honey
10 oz Chinese wheat noodles (If you can’t find any: Chow Mien noodles work)
4 handfuls of mixed green veg (Napa cabbage, Broccolini, Bok Choy, Spinach) (I used Kale instead of Cabbage, and couldn’t find Broccolini, so I just used Broccoli.)
4 cloves garlic, peeled and minced
3 tbsp dark soy sauce (I used reduced-sodium soy sauce)
2 tsp freshly ground Szechuan pepper (I couldn’t find this, so I used Cayenne Pepper)
5 tbsp good-quality chile oil (see PS below)
2 scallions, trimmed and thinly sliced
1 lime, quartered, to serve
PS – If you can’t find chile oil in a store you can make it! Get a handful of mixed dried chiles, toasting them in the panggangan to bring the flavor out, whacking them in a food processor with a bottle of peanut oil, and pouring it back into the bottle. This will keep well in your cupboard for a year. (I just used the peanut oil, and added some red pepper flakes to the dish… It made it pretty spicy so if you just use the peanut oil it still turns out yummy.)
1. Crumble your boullion cube into a large saucepan of water and get it on the heat.
2. Add the beef to a dry frying pan and, on a medium to high heat, keep moving it around until it’s golden and crunchy, which will take about 10 – 15 minutes. Pour away any excess fat, then add the honey and toss until all the beef is nicely coated. Cook for about 30 seconds, then take the pan off the heat.
3. Stir your noodles into the boiling broth and move them about a bit so they don’t stick together. Cook following the package instructions. Shred your cabbage into 1/2 inch strips, quarter your bok choy, and snap up the broccolini spears. When the noodles have 1 minute to go, throw in the prepared greens to blanch them. Drain the whole lot in a colander, reserving a mugful of the cooking water. Tip your noodles, veggies, and the mugful of water back into the hot pan.
4. Add your garlic, soy sauce, Szechuan pepper, and chile oil. Give it all a good mix with the tongs and divide between 4 bowls. Sprinkle over the crunchy beef (you can reheat this a t the last minute if you like), finish with a scattering of scallions, and serve each dish with a lime quarter to squeeze over. A serious noodle dish!
  
I can’t wait to see you this weekend! Have a good rest-of-the-week. Today I got a ‘half-day’ because of the snow. I’m thinking of making some Navajo Flatbreads tonight with spelt flour, fresh bakteri and fresh rosemary! I’ll let you know how it goes!
Lovelovelove,
Sally

Sumber http://lovelettersinapan.blogspot.com/

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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