This worked pretty well as something to put on a witte puntje so as not to slit ones wrists due to boredom.
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sloppy go.
1 tbsp ketchup
1 tbsp gochujang
2 tsp vinegar
1 tbsp soy sauce
1 tbsp sake
1 tbsp minced garlic
1 tbsp honey
200g plant-based ground meat, unflavored
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Since the royal we is having a sober summer, here's a NYT recipe that just crossed my path, this makes a lot.
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phony negroni.
1 medium navel orange
10 hibiscus tea bags, such as Celestial Seasonings Red Zinger
1 tablespoon whole black peppercorns
1 tablespoon whole cloves
½ cup sugar
2 (12-ounce) cans tonic
1 cup unsweetened grapefruit juice
Ice, for serving
Orange wedges, for serving
Use a vegetable peeler to peel the orange, avoiding as much white pith as possible. In a small saucepan, combine the orange peel with the tea bags, peppercorns, cloves and 2 cups water. Bring to a boil over high heat.
Add the sugar and cook, stirring, until dissolved, about 1 minute. Cover, remove from the heat and let cool completely, about 2 hours. Strain the tea and discard the solids. The cooled, brewed tea can be refrigerated in an airtight container for up to 2 weeks.
To serve, in a large pitcher, stir together the tea, tonic water, grapefruit juice and about 1 cup ice. Divide among rocks glasses filled with ice and garnish with orange wedges.
Tip: To make one serving, fill a rocks glass with ice. Pour in 1 ounce of grapefruit juice, 2 ounces of the tea and 3 ounces of tonic water; stir to mix. Garnish with an orange wedge.
Recipe in progress.
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risotto with daikon or sweet potato and miso butter.
3 tbsp sesame oil, separated, possibly less, or actually use this amount
6 scallions, whites and greens separated
1 tbsp microplaned ginger, possibly twice this? version 1.0 did not taste remotely of ginger
1 cup shortgrain rice
3/4 cup sake or white wine
2 cups porcini or dashi stock (1 cube)
1 tbsp miso
2 tbsp butter
300g daikon or sweet potato, obviously two very different choices
250g chestnut mushrooms, halved or quartered
Heat oven to 200°C.
Toss daikon and mushrooms in 1 tbsp sesame oil. Roast daikon and mushrooms for 35 minutes, turning halfway through.
In a medium ovenproof saucepan, heat the oil over medium heat. Add onion and ginger and cook, stirring until translucent, 5 to 8 minutes. Add rice, and stir until grains are shiny and well coated with oil, about 2 minutes more. Add wine, and continue cooking and stirring until liquid is absorbed, 3 to 5 minutes.
Add stock, stir to combine. Cover saucepan; transfer to oven. Bake until almost all of the stock is absorbed, about 25 minutes. While it's baking combine miso and butter to make, you guessed it, miso butter. Take the rice out, check for doneness, it should still be barely inedible. Add roasted vegetables, return to oven. After 6-8 minutes, remove from oven, add miso butter. Serve immediately, topped with the scallion greens or your choice of garnish. Furikake? Togarashi-spiced Rice Krispies? Crispy onions is the easy answer.
Serves 4, sometimes less.
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