Leftovers and Key Lime Pie (March 8, 2010)

We ate the very delicious pork roast, broccoli and roasted potatoes tonight.

I made the Key Lime Pie yesterday but being a novice cook, I didn't read the entire recipe until it was too late and didn't realize that you have to let the pie freeze overnight.  When I pulled it out last night to serve it, it was definitely not ready to be eaten - back to the freezer it went until tonight.  Our friend Pyul made this last Summer and it was so incredibly good.

Flounder and Bulgogi (March 2, 2010)

Ethan marinated the flounder in miso, sake, soy, mirin and guchujang then baked it. It was a bit salty since it marinated for so long.  I'm beginning to think I'm not a big fan of this fish.  I'm just looking forward to finishing this gigantic bag of frozen flounder we bought at Costco.  We cooked the remaining bit of bulgogi I made for the japchae and dukboki.  Afer the rice cooked, Ethan mixed in the leftover wheatberry.

Salt-Baked Rutabaga (Feb 9, 2010)

We had leftovers from last night plus a salt-baked rutabaga. We had a salt-baked rutabaga the last time we went to Blue Hill at Stone Barns and LOVED it! I've been wanting to try salt-baking so I thought I'd try to replicate what we had.

I mixed salt, flour, fresh thyme, and water to a make a dough. I rolled it out and wrapped it around the rutabaga. 

Looks pretty, doesn't it?

Unfortunately it was gross--way too salty. I think the problem was that I used a wax-coated rutabaga. I had to peel off the rutabaga's skin along with the wax. I had noticed that Blue Hill had left the skin on their rutabaga--I think that kept the moisture in (so that it wouldn't dissolve the salt) and much of the salt out. 

Extra Healthy Flounder, Broccoli, with Brown Rice and Whole Grain Barley (January 25, 2010)

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jicima

We had a health dinner tonight... Flounder simmered in dashi, mirin, & soy sauce with ginger and scallions; steamed broccoli, brown rice with whole grain barley; and jicima with rice wine vinegar and hot pepper.

Not horrible, but the flounder was bland. Next time (we have a bag of frozen flounder) I'm going to try marinating it in miso.