Some highlights from my Instagram this week. Been too lazy to post recipes (or post much at all)… but I’ve been cooking up a storm!
I made this for dessert tonight- it’s blueberry season here in Michigan and the French clafoutis is one of my favorite easy desserts of all time! Imagine the bastard (sweet) lovechild of a Dutch pancake (the real kind) and a Yorkshire pudding… with fruit… so good.
Here is an excellent recipe similar to the one I make- with a little clafoutis history thrown in!
Beef, Mushroom, Cauliflower Stir Fry:
Found this excellent little recipe on this site. We loved it and finally used up a head of cauliflower lingering in the fridge.
Beef and Bok Choy:
I really loved this- I am in the process of typing out the recipe. Will post it soon.
Fermented Chili Bean Curd:
This is a favorite of mine since childhood. My mother used to feed it to us as a condiment with hot rice. I always preferred it as ancient as possible.
“Fermented tofu is commonly used as a condiment and is consumed at breakfast to flavor rice, porridge, gruel or congee. Usually either several bricks are placed in a small bowl covered in the flavored brine or one to one half bricks are placed into a bowl. Then, chunks are broken off the brick and consumed with a mouthful of porridge or gruel. The brine may also be used for flavoring. Fermented bean curd can also be added in small amounts, together with its brine, to flavor stir-fried or braised vegetable dishes (particularly leafy green vegetables such as water spinach).”
More about it here.