I had this meatloaf recipe bookmarked since April and it stood high on the very long list of things that I wanted to make after being back from a kitchen-less year. Since I’m back I’ve made it three times already, mostly because I couldn’t get this sandwich out of my head.
While making this meatloaf for the first time, I started thinking about pairing a slice of this juicy, spicy meatloaf with some nutty Leicester cheese I’d bought in Oxford and that had been waiting in my fridge for the right opportunity to be used, so I decided I would save a slice of the meatloaf so I could make this sandwich. But then my roommates kept on eating and non of the meatloaf was left.
So I made it a second time, this time making the meatloaf a bit bigger and definitely expecting to end up with some leftovers, but then the suckers did it again. So for our last dinner with our roommates I made the meatloaf so ridiculously big, even the guys were impressed with the humongous unit I pulled out of the oven. And this time there was some left, but only because I’d been guarding it with my life during dinner.
Yesterday I finally accomplished creating the sandwich: the flavorful meatloaf and the nutty cheese were paired together between two slices of really good rye/whole wheat bread and the sandwich was fried in a generous amount of butter. It turned out to be even better than in my wildest sandwich dreams.
Next Friday I’ll be home again. My plane will land around dinner time after a 13 hour flight, so I bet I’ll be hungry and ready to eat an embarrassing amount of food. People have asked me what I would like to have for my first meal back on Dutch ground, but, to my own surprise, I don’t really care. Some dumplings or noodles would be fine with me. I do know that after I wake up the next morning, I’ll go to the farmers market that is just around the corner of my house and I’ll buy a crusty sourdough loaf and some smoked eel and I’ll enjoy the heck out of this sandwich.
To some people smoked eel sounds disgusting, but to me this Dutch delicacy is one of the best foods in the world. It’s meaty, fatty and full of flavor. You don’t even need butter or anything other than a couple of pieces of this yummy fish on some nice bread. The only thing bad about it is that it’s ridiculously expensive, but I guess that I can treat myself on my first day back home.
This bread is the reason why most bread is made with yeast. It is possibly the easiest, effortless and least time-consuming bread to make, but texture wise it loses big time from all the other decent store bought/homemade breads. I’m not saying this bread is no good, but it’s just not as good as this easy bread or any other decent store bought/homemade one. It did work pretty well with this chickpea stew and also topped with filet Americain and fried egg as shown on the picture below.
Two years ago a housemate, my friend and me had been to a bar and when we got home we were slightly tipsy and incredibly hungry. Cause we were having the munchies, my housemate decided he would make us this sandwich. We stayed in our kitchen till the early morning chatting and eating until we were out of both food and energy.
I know these toppings don’t get everyone excited, but this bread also tastes good with a big slab of salted butter – but what wouldn’t taste good with that?
You might have noticed that I’m a bit homesick; to me this means that I’m missing my friends and family, but also my kitchen. Of course I’m still enjoying my time in Beijing, but I can’t help myself longing to get busy in the kitchen. Probably the first thing that I’ll be making is a decent sandwich, like this mozzarella and prosciutto one. But for now I’ll just have to suck it up and give you lucky people with your easy access to crispy loads and various kinds of cheeses and cured meats the recipe (not that there’s a recipe needed to make a simple sandwich).
Today I had my first class at my uni in Beijing. Since I don’t have any course outlines I had no idea what kind of treat I was in for, but apparently we’ll be discussing texts of Confucius in this class. After class ended I was – and still am – exhausted of my one and a half hour of trying to understand what the teacher said in Chinese, so when I got home I really needed some comfort food. Eventually I had – surprisingly – Chinese food for dinner, but the thing that I was really craving was a decent pizza. One with a crispy crust, delicious toppings and caramalized mozzarella and parmesan on top. I guess I’ll just have to look at the pictures instead.
I had a full cooking/baking marathon with my friend Esther yesterday. We met each other when we were working in the same shop, but we became friends through our love for food and traveling to far places (especially to places where there is an abundance of great food). For our marathon we both picked out a couple of recipes we would like to try out, we went to the farmers market and started cooking. In the end we had made croque monsieurs, a cake, cookies, white chocolate rocky road and dumplings. We started at 11.30 AM and finished our dumpling dinner around 7.30 PM. I’m writing this the morning after, on a lazy Sunday from my bed and I’m in no way hungry yet. Wonder why that is.
We completely followed the original recipe, except for the part that I threw in an egg in the bechamel sauce. If you’re already making a calorie bomb, why stop with regular bechamel sauce? We weren’t big fans of the sauce on its own, but it gave a nice creamy texture to the grilled sandwiches. After we made them, we devoured them on my little balcony which you can enter if you climb through a big window in my kitchen. The weather was great and our croque monsieurs were crispy and gooey. It was the perfect kick off for our cooking marathon.
This is one my favourite dishes I’ve ever made. Not only for its taste and texture, but also for the cooking process and seeing the butcher’s face when this little girl asked him for a 5 kg pork shoulder.
We – 4 guys, 2 girls – had this for a Saturday lunch a couple of weeks ago and because two guys had requested to have lunch early (they were going to have all-you-can-eat shrimps a couple of hours later – can you imagine), it ensured that I got up very early. I already showed my male housemates the pork shoulder the evening before. They got really excited seeing such a mounstrous big piece of meat and they didn’t eat anything until the pork was on the table the next day at noon. I’d put the pork in the middle of the table so everyone could pull some pork of the shoulder with their fork. The girls gave up pretty early, but the boys kept eating till there was almost no pork left – seriously, there was really almost no pork left.
This recipe is one of the least demanding recipes in the Momofuku cookbook. After you’ve put the pork in the oven, you’ve six hours to make the accompaniments. Even if you’re a really slow cook, I can’t imagine it will take you that long. After it comes out of the oven, the pork is freaking hot – so don’t be too greedy. The meat is really tender and juicy and the sugar-salt crust on top is just undescribebly delicious and addictive. To eat it, you just pull some pork with your fork and put it on a leave of lettuce. Top with the accompaniments you prefer, wrap it and indulge. If you share the Bo Ssäm with more than 6 people – which I would recommend – it isn’t expensive either. So if you want to trow a dinner for lots of people where everyone can put together their own bites – this is the thing you want to make.
The recipes in the Momofuku cookbook all look very simple and not-time consuming, until you take a closer look at it. Then you’ll notice that most of the recipes consist of multiple recipes written elsewhere in the book. This not only means you’ll constantly have to flip through the pages in search for these different recipes, but it also means that you better give yourself a day (or two) because it probably is going to take a while to make your desired dish. But you shouldn’t let this stop you from making them, because the recipes in the book are all mouthwateringly delicious.
I’ve made the lazy version of this dish by using store bought buns. You’ll still have to prepare the meat the night before and make sure you’ll put it in the oven in time to have enough time to let it rest in the fridge. But during the time in the fridge/oven/fridge you can easily do other stuff. So other than that, it doesn’t take much effort to make these delicious pork buns.