Based off Fudehouse’s method - but using some of his suggestions for stuff to add. In this case, Parmesan cheese and a touch of cream (I went with fat-free half-and-half because that’s all I had in my fridge). I’ve used this pan sauce twice now, and it’s been amazing both times.
At this point, my blog should be called Awesome Dishes Fudehouse Told Me To Make; because I can’t stop trying them - and they’ve all been spot on (and relatively easy).
I guess the picture does nothing to show off how great these were (I mean, it’s just a good picture of an average-looking bowl of noodles, at the end of the day). But trust me when I say they were incredible. And easy!
One of my favorite scenes from one of my favorite movies. Now I think I have to set three hours aside this weekend just to watch this one again. Come to think of it, that sounds like a perfect amount of time for the sauce to cook…
Perfect for, say, putting under the skin of a chicken you plan to roast. Or added bit by bit after cooking some shallots in white wine to make a little beurre blanc sauce for a chicken you just roasted. Either way.
This is what happens when I’m bored and have no posts in the pipeline.
Roasted Pork Tenderloin topped with a Apple-Mustard Chutney; served with Mashed Potatoes and Wilted Spinach
Most of the time when I cook, I make completely normal dishes that some people think are really good. Other times, I make stuff that’s pretty good - but didn’t come out the way I originally planned. Occasionally, however, I make something that even impresses myself. This was one of those times.
Rice Noodles topped with Grilled Chicken, spicy Charred Corn, Mild Curry, pickled Vegetables, Herbs (Cilantro, Mint, Thai Basil), and crispy Rice, Garlic, and Peanuts
On this quick low-key trip to The District, I was most excited for this meal. Why? ShopHouse is Chipotle’s Asian spinoff whose name comes from the buildings (or row of buildings) that have restaurants in the bottom floor and living quarters up top. “Asia’s version of fast food.”
I was impressed. It was really good. Not the portions of its big brother yet; but I was still full after it all. The chicken was great, the spicy corn was the best thing in the bowl, and the sauces and garnishes all added something. I just wish I got the spicier curry. Small misstep. Oh, and the noodles. They were cold - but apparently that’s on purpose. Haven’t caught on to that one yet. Maybe it’ll grow on me.
Will it be the next big thing? It’s hard to say. I mean, I doubt it. Americans are a lot less familiar/comfortable with Southeast Asian food right now than they were with Mexican before Chipotle arrived about 10 years ago. However, I could definitely see Steve Ells propping a few of these up in the major cities. It’s not like he needs to make a ton of money with these; he’s already made enough for 10 or 12 lifetimes on the backs of overstuffed burritos and amazing guacamole. But we’ll see. I hope I’m wrong.
Red Pepper Pasta filled with Roasted Eggplant and Garlic; topped with a Vermouth sauce, Mushrooms, and Spinach.
This was the full portion - eight ravioli (there’s one hidden in the middle there); but it didn’t matter because I couldn’t resist the bread and olive oil. It’s pretty common place for Italian joints to do that (I can’t think of one that doesn’t), but this bread was not pretty common. It was awesome. It didn’t even really need the olive oil - but come on, that’s never stopped me before.
The ravioli was great. Not sure I got a whole bunch of the eggplant taste. But the garlic (you can smell it before you walk in the door) was front and center along with the Vermouth sauce. Sweet, but not too sweet. Perfectly brought everything together.
See also: pretty regular Groupons and happy hour specials ($4 wines, $2/dozen mussels).