Meals on the Fly

Over the past few weeks we've been eating a hodgepodge of foods, and most of them have been at work or school.  The two of us have since graduated culinary school and Jeremy has left to spend a month traveling and working in France.  We managed to fit in a few meals cooked at home since the last post, and these are them (albeit a bit spotty on the ingredients):


Seafood with Miso and Sushi Rice:

We found this seafood mix (wild mussels, shrimp, calamari, octopus) frozen at a local asian market. 

• Seafood and miso
• Sushi-style rice: Nishiki rice, simple syrup, rice wine vinegar
• Garnish: Umeboshi (pickled plum)

Rice Ball with Eggs and Miso:
A satisfying breakfast.

• Miso, sushi rice ball, sunny-side up eggs and scallion

Seafood Soup:

I can't actually remember what all went into this soup other than the seafood...

Pork chop with Asparagus and Evaporated Milk Truffle Sauce:
This was simply a pork chop seasoned with Jeremy's blackening spice. We were without cream but had an open can of evaporated milk, so we used that as the basis for the sauce. It worked out fairly well, although it did begin to scorch near the end.

• Pork chop, blackening spice
• Asparagus
• Sauce: Evaporated milk, blackening spice, truffle butter...

Sautéed Pasta:

A quick snack.  Dried pasta squares are browned in butter, steamed with wine then finished with cheese.

• Sauce: Vignoles white wine, butter, gruyère
• Pasta (dried): Eggs, flour, salt, olive oil

Shrimpy Goat Cheese Dumplings:
This stuffing was leftover from Valentine's Day--frozen. 

Sprouts, Pâté and Fresh Pasta:

Another creation using up leftovers and odds/ends. Brussel sprouts, chicken-truffle forcemeat, fresh pasta and some other ingredients I cannot remember come together niclely, especially topped with a good gorgonzola.



Shoulder Tender Roulade:
Shoulder tenders were on sale. The rest was using up things around the house.

• Roulade stuffing: Corn, escabeche, tomato...?
• Hash: escabeche, green onion, potato, broccoli stem...?
• Sauce: Soy sauce, meyer lemon juice, garlic, scallion, mint...?

Tenderloin Trim:
There's just no way to make this picture pretty at this point.

Smashed potatoes, asparagus, roasted tomato and beef tenderloin trim in some sort of garlic cream sauce

Shoulder Tender Medallions and Asparagus:

Sautéed and topped with aged gruyère.

Hamburger:

• Burger:1/2 Grazziano's sausage, 1/2 lean ground beef
• Garnishes: tomato, lettuce, gorgonzola, yogurt sauce

Fish, Eggs, Asparagus and Sorrel Mash:

• Filleted mystery fish (picked up frozen at Asian market), egg, asparagus
• Mash: Sorrel, potatoes, butter...