I had some garlic scapes and leeks sauteed in butter which were left over that I hadn't put into last night's risotto. I added this into swiss chard sauteed with pancetta and added some broth to help it cook faster and give it some liquid. Then tossed in fresh Korean noodles -- these are great jia-jyung-myun-style round wheat noodles that have a great toothsome bite. And the final ingredient -- the one that really pulled it all together -- was a chopped salted preserved duck egg, homemade by my mom's friend. I've never made salted eggs, but whatever the Chinese do to preserve it not only infuses a salty flavor throughout the egg, but also does something to the texture. The egg, including the white, gets a dense grainy creaminess -- almost like a blue cheese. And that's exactly the kind of thing it added to the noodles -- coating everything with an extra dose of flavor and texture. It was so good, Redneckhunter even liked it, despite all the green things!
Monday, June 11, 2012
A nice spring mash-up
I had some garlic scapes and leeks sauteed in butter which were left over that I hadn't put into last night's risotto. I added this into swiss chard sauteed with pancetta and added some broth to help it cook faster and give it some liquid. Then tossed in fresh Korean noodles -- these are great jia-jyung-myun-style round wheat noodles that have a great toothsome bite. And the final ingredient -- the one that really pulled it all together -- was a chopped salted preserved duck egg, homemade by my mom's friend. I've never made salted eggs, but whatever the Chinese do to preserve it not only infuses a salty flavor throughout the egg, but also does something to the texture. The egg, including the white, gets a dense grainy creaminess -- almost like a blue cheese. And that's exactly the kind of thing it added to the noodles -- coating everything with an extra dose of flavor and texture. It was so good, Redneckhunter even liked it, despite all the green things!
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