What Are You Eating?

Buzzy said:
www.justonecookbook.com

Mille-Feuille Nabe ミルフィーユ鍋

Make this stunning Mille-Feuille Nabe recipe at home—pork and napa cabbage layers simmered in umami-rich broth for an easy, cozy, crowd-pleasing winter hot pot.
www.justonecookbook.com www.justonecookbook.com

This is DELICIOUS!
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Yum. Did it come together quickly as promised? Somehow I doubt all that neat layering and packing is a “quick” affair. I guess it depends on your definition of quick.
 
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My oldest daughter returned from three months in Equador & a month in Bolivia; eating mostly a vegetarian diet, she was craving a bit of animal protein…grilled strip steak with a scallion-ginger sauce (a la Momofuku), tomato-Persian cukes dressed in fish sauce, sugar and lime juice., and a shiitake-asparagus stir fry finished in oyster sauce, butter and chicken stock reduction
 
Brute said:
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My oldest daughter returned from three months in Equador & a month in Bolivia; eating mostly a vegetarian diet, she was craving a bit of animal protein…grilled strip steak with a scallion-ginger sauce (a la Momofuku), tomato-Persian cukes dressed in fish sauce, sugar and lime juice., and a shiitake-asparagus stir fry finished in oyster sauce, butter and chicken stock reduction
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Looks great, but need a little (OK, a lot) more of that wonderful looking meat on the plate Dad.

cheers
 
Matt B said:
Yum. Did it come together quickly as promised? Somehow I doubt all that neat layering and packing is a “quick” affair. I guess it depends on your definition of quickly.
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It did come together quickly. Here in LA's South Bay we are able to get thin sliced pork belly that was easily placed between layers of the Napa. We added a half dozen sliced FRESH shitake mushrooms to the broth. Man, it was so damn good!

I hope when we get home we're able to find a butcher than can cut pork belly thin so we can continue to eat our new fav!
 
Buzzy said:
It did come together quickly. Here in LA's South Bay we are able to get thin sliced pork belly that was easily placed between layers of the Napa. We added a half dozen sliced FRESH shitake mushrooms to the broth. Man, it was so damn good!

I hope when we get home we're able to find a butcher than can cut pork belly thin so we can continue to eat our new fav!
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Put your pork belly in the freezer until it’s very firm (but not completely frozen), then shave it thin…
 
Here on the Frozen Tundra the nearest decent restaurant is about 40 minutes away, the nearest good restaurant is about 65 minutes away and supermarkets are about a 100 mile round trip. Probably part of the reason that I weigh just 10 pounds more than when I graduated high school in 1955! I don't eat fancy like many of you guys (and certainly don't eat anything I can't pronounce!) But do the best I can with what is available to me. And tomorrow is going to be good. I started pizza dough earlier in the week and it will be ready on Saturday. I have good pepperoni and moz, a 12'' cast iron pan and a bottle of zinfandel. The plus side of being so isolated is no traffic, zero, none, not a traffic light in the whole county. So no fancy restaurants around but then there is no one to eat in them anyway.......
 
Brute said:
View attachment 140332
My oldest daughter returned from three months in Equador & a month in Bolivia; eating mostly a vegetarian diet, she was craving a bit of animal protein…grilled strip steak with a scallion-ginger sauce (a la Momofuku), tomato-Persian cukes dressed in fish sauce, sugar and lime juice., and a shiitake-asparagus stir fry finished in oyster sauce, butter and chicken stock reduction
Click to expand...
Looks great, and presentation is top notch.
 
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