Category Archives: ingredients

Pickled Daikon

A sweet pickling recipe I made to use up the rest of the daikon John bought for our izakaya meal (another daikon recipe in this vein to follow). This is an easy one.

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Ramp Pesto

Good use of ramps! I loosely followed this recipe for inspiration. I used this later in pasta (recipe to follow) and it was delicious.

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Ginger Carrot Dressing

This is my second time attempting this dish. This recipe was much better, so I was glad a friend recommended a good one! Makes a ton, and it really does taste like the kind you find in sushi restaurants.

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Dashi

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.

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Leftover Sausage Gravy

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.

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Ramp Butter

Got sucked into buying ramps at the farmers market with all the hipsters a couple of weeks ago.

This is a great way to use them because it lasts a long time and just a little bit of this butter really packs a ton of flavor. I put this on asparagus tonight and plan to use some for some radish crostini this weekend to bring to a party.

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Strawberry Rhubarb Syrup/Shrub

A great component for cocktails. I’m going to explain what I did rather than write out the recipe because it’s sort of confusing.

1. To make rhubarb syrup, I followed this recipe.

2. To make strawberry syrup, I followed this recipe.

I combined the two syrups to make strawberry rhubarb syrup.

To make the shrub, I mixed 1 cup syrup (there was about a cup leftover) and 1 cup cider vinegar and allowed to mellow in the fridge for at least a week.

I’m using the shrub this weekend in Aperol spritzes.

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