Tuna, Negimiso, Tacos and Pork Omelettes

Tuna Cat Breakfast

• Tuna: schichimi togarashi-crusted and pan-seared ahi
• Entremets: haricots verts and sushi rice 

Pork Omelette
Tastiest food ever!

• Omelette: pounded pork loin, brown rice flour, eggs blended with grated parm and schichimi togarashi
• Sauces: tomato concentrate and negimiso cream reduction 

Lamb Loin Two Ways with Cilantro Crema and Negimiso Gratin
On and off of the bone.  The gratin photo follows the lamb, and said gratin had an amazing balance of sweet, umami, and acidic flavors.  If you try this, make sure you allow the negimiso to reach the state of caramelization, because it formed a totally new experience.

• Rack: seared, rubbed with cumin dark honey, and baked
• Loin Scallops: seared
• Beans: sauteed with lavender-candied tomatoes
• Sauce: sour cream, soy sauce, cilantro, rapeseed oil, lemon/lime/orange juice
• Gratin: layered potatoes, onion, homemade tomato concentrate, garlic, negimiso mixed with dashi, Comté cheese

Pork Omelette
Again.  Because it is the best.

• Omelette: pounded pork loin, brown rice flour, eggs blended with grated parm and schichimi togarashi
• Sauces: umeboshi/soy/hot sesame oil, and concentrated tomato sauce

Braised Beef and Shiitake Tacos

• Tortilla: masa harina, salt, water
• Filling: braised beef, adzuki beans, homemade tomato concentrate, shiitake mushrooms, kohlrabi microgreens

Late Night Cheese Spread
Ahi tuna, almonds, Mary's Gone Crackers (herb flavor: thumbs up), and various cheeses (including Valdeon, Classic Blue Log, Garrotxa, Comte, and... I can't remember what the other one was).

My favorite combo: ahi tuna, Classic Blue Log goat cheese, cracker

Crèmes Brûlées: 


Adzuki Bean Beef Tacos
Using up the end of the beans.

• Filling: white onion, braised beef, adzuki beans, dashi stock, lime
• Tortilla: masa harina, salt, water

Negimiso Pork Bento 
For a gluten-free dinner at work.

• Pork: negimiso-glazed loin
• Entremets: haricots verts, shiitake mushrooms, lime, cilantro, sushi rice 

Duck Fat Egg Over Easy with Glazed Potatoes and Garlic

• Egg: cooked with duck fat and some of the soy/lime/rye potato glaze
• Potatoes and Garlic: sautéed in duck fat then glazed with soy sauce, lime juice and Templeton Rye 
• Vegetables: sautéed spinach and yellow squash

Eating Gluten-Free

I (Laura) discovered recently that I am gluten intolerant. This is kind of a bummer since I really enjoy bread, croissants, homemade pasta, beer, and being able to eat out without analyzing and worrying over everything.

However, there are luckily plenty of wonderful foods that do not include gluten as well.  As a result of my diagnosis, both Jeremy and I have been eating a gluten-free diet for three weeks now. From now on, everything showing up on here will be prepared without gluten.


Macarons au Café
This is the best basic marcaron recipe I've tried yet.  It comes from On Baking by Sarah Labensky.  I left out the dried whites but allowed my fresh whites to sit out uncovered overnight to evaporate some of the moisture.   I suspect that one of the major differences leading to my success was the step of processing together the powdered sugar and almond flour prior to sifting.

• Cookie: almond flour, powdered sugar, egg whites, sugar, cream of tartar, instant coffee
• French Buttercream: instant coffee, yolks, turbinado syrup, salted butter 

Lobster Mac and Cheese
We made fresh lobster stock the other day with a few gallons of lobster shells that I snagged headed from the trash at work.  Reduced down, that stock forms the basis of this dish.  A desire for glutinous things led us to try out some dried brown rice penne and a brown rice flour-based roux.  It was outstanding with grilled scallions and brats, topped off with gluten-free bread crumbs.

• Sauce: brown rice flour, butter, lobster stock, various cheeses
• Garnish: grilled scallions and bratwurst, gluten-free bread crumbs

Negimiso Onigiri
We picked this recipe up from Maki over at Just Bento.  Negimiso is essentially caramelized onions cooked down with miso, mirin, and dashi to form an umami-packed sauce.  Smeared onto toasted rice balls and briefly cooked, you have negimiso onigiri.  

• Onigiri: brown jasmine rice, sushi rice (nishiki), rice wine vinegar, agave 
• Negimiso: onion, miso, mirin, dashi, turbinado 

Chicken Quesadilla with Rice Stack
Homemade tortillas, garden tomato concentrate, sushi rice topped with cumin shiitakes...  


Steamed Rice Bun
Leftover chicken and steak come together with negimiso to form the stuffing for this wonderful "bun".

• Bun: sushi rice (nishiki, rice wine vinegar, agave), chicken, steak, negimiso
• Vegetables: green beans, zucchini, jalapeno, garlic 

Glazed Homemade Tofu Tacos
Fresh tofu is so light and airy.  It kind of reminds me of sweetbreads, but less fatty.

• Tortilla: hominy, masa harina, salt, water
• Fillings: glazed tofu, adzuki beans and ground beef cooked in lobster stock
• Tofu Glaze: Lime juice, agave, soy sauce, garlic, sriracha

Tuna Melt
This attempt at gluten-free bread was not the best (I may have added too much water), but when toasted it made a more than suitable base for a sandwich.

• Bread: See Gluten Free Goddess' recipe here
• Filling: tuna, green onion, mayo, jalapeno, Comté cheese, sriracha, pickles 

Tours au Chocolat
Ganache-dipped little cakes.  The cake was a little dense and toothsome, but had a good flavor and reminded me a bit of madeleine.

• Cake: corn-based yellow cake from You Won't Believe It's Gluten Free, by Roben Ryberg
• Ganache: Côte d'Or dark chocolate, cream, salt 

Breakfast
Lovely surprise breakfast from Jeremy:

• Poached egg, kohlrabi microgreens, potato cooked in garlic butter with Comté cheese

S'more (with Strawberry Marshmallow)
Our last gluten-laden dessert.  Cooked over fire pit with the largest marshmallows ever (which annoyingly have wheat in them!).

• Graham cracker, Hershey's dark chocolate, strawberry marshmallow 

Catching up: the last two months

Over the past eight weeks or so, we have been particularly busy--traveling to Belgium, moving, and working.  We've also been without internet until this past week.  Not everything that we have prepared for ourselves during this time has been cataloged, but here is what has:


Polenta with Garden Tomato Sauce and Squash



Blueberry Peach Smoothie


Tempeh, Lettuce and Tomato on Sourdough


Tiny Crab on Mussels Purchased in Brugges

Lasagna Bolognese with Breaded Green Tomatoes and Yogurt




Pork Omelette with Shiitake Cream Sauce and Zucchini Stack


Schichimi Togarashi Pork Omelette with Umeboshi Dipping Sauce



Sourdough Baguettes headed for the oven



Breakfast of Beef Shoulder Tender and Lime Sauce



Pan-fried Brownie Cookie



Octopus Ratatouille with Green Tomato and Lime



Fermier d'Alsace, soft Triple Creme Cheese, Eggs and Hash



Breakfast Scramble



Foie Gras and Foie Gras Fats on Sourdough



Almond Orange French Toast with Fresh Fruit



Savory French Toast Grilled Cheese with Tomato Soup



Gnocchi with Tomato Two Ways: Fresh Sauce and Raw Green



Head Cheese Sandwich



100% Teff Injera, Spicy Lentils, Beef Tenderloin Trim, and Tomato Salad 



Mango with Coconut Brown Jasmine Rice



Unknown



Blue Cheese and Caramelized Onion Potato Gratinée and Ratatouille




Unknown



Shoulder Tender with Roasted Broccoli, Polenta and Lime Reduction



Strawberry Plum Smoothie



Steamed Sourdough Buns



Gnocchi with Raw and Cooked Tomato Sauces



Tuna Pico de Gaillo Sandwich



Shiitake Butter Port Reduction Wings



Raw and Dehydrated Cucumber Spoons



Green Curry with Garden Squash



Buttercream-Filled Pan-Fried Wontons