Another Nom Nom Paleo recipe. John and I weren’t super into this as a salad dressing, but it worked solidly as a chicken marinade.
Category Archives: ingredients
It seemed smart to start off the Japanese cooking challenge with one of the basic building blocks of the cuisine: dashi. This has been on my cooking to-do-list for years now, and I’m not sure why it took me so long – it’s very simple, and just takes a bit of patience. This is adapted from one of my Japanese cookbooks, Japanese Soul Cooking.
I had a mix of leftover sausage – two cooked bangers from a restaurant meal, and one uncooked link of Andouille John had left over from a recipe. Combined them both into a gravy we paired with these biscuits (which turned out a little flat — curious if I overworked the dough, had old baking powder, or what. But not posting until I make them more successfully). Less of a recipe and more an idea to keep in mind the next time I have leftover sausage.