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Twitch Streaming YouTube

Stuffed Tofu

This recipe came as a result of a cookbook redemption on our Twitch stream – LelioTaru chose The Breath of a Wok, so we had to cook something from it!

We wanted to do something a little different, since we’ve done stir-fries many times before. This stuffed tofu looked interesting, and holy cow was it a good choice.

stuffed tofu

Flavorful, filling, satisfying deliciousness! The sauce is that same sticky-sweet sauce that you see in many stir-fries, the pork is super flavorful, and the tofu ends up firm, meaty, and oh so tasty thanks to the frying. I don’t think I’d ever had stuffed tofu before, so I wasn’t quite sure what to expect – but I absolutely loved it!

See the full video on Twitch, and follow our SushiDay Twitch channel to get notified when we’re live!

Today’s Question of the Day: What is your favorite planet, and why?

Cantonese Stuffed Tofu

from The Breath of a Wok

Ingredients
  • 1 tbsp dried shrimp
  • 4 squares firm tofu (about 14 oz), rinsed
  • 3/4 tsp salt
  • 4 oz ground pork
  • 2 tsp cornstarch
  • 1/4 tsp sugar
  • 1/8 tsp ground white pepper
  • 1 tsp sesame oil
  • 1/4 cup minced scallions
  • 2 tbsp canola oil
  • 1 garlic clove, thinly sliced
  • 3/4 cup chicken broth
  • 2 tsp soy sauce
  • 1 tsp black soy sauce
  • 1 tbsp oyster sauce
  • cilantro sprigs, optional
Cooking Directions
  1. In a small saucepan, bring 1/2 cup water to a boil over high heat. Add the shrimp, reduce the heat to low, and simmer 1 minute. Drain, reserving the water. Finely mince the shrimp. Set aside.
  2. Put the tofu squares on several sheets of paper towels. Sprinkle 1/2 tsp of the salt evenly over the tofu and set aside. In a medium bowl, combine the pork, 1 tsp of the cornstarch, the sugar, pepper, remaining 1/4 tsp salt, and minced shrimp. Stir in 1/2 tsp of the sesame oil, the scallions, and 1 tbsp of the reserved shrimp liquid with 1 tbsp cold water.
  3. Cut each tofu square diagonally into 2 triangles. Using a paring knife, cut a shallow pocket laterally along the cut edge, removing some of the bean curd. The pocket should be about 2 1/2 inches long and 1/2 inch deep. Discard the excess tofu. Stuff each triangle with about 1 tbsp of the filling, packing it to extend beyond the pocket.
  4. Heat a 14″ flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the canola oil and add each tofu triangle pork side down. Reduce the heat to medium and pan-fry about 2 minutes. Scatter the garlic in the pan and cook 1 minute. Swirl in the broth with 1/4 cup cold water and bring to a boil over high heat. Cover, reduce the heat to medium-low, and simmer about 3 minutes. Then, using a metal spatula, carefully loosen each triangle and turn onto its side. Swirl in the soy sauce, cover, and continue simmering about 4 minutes, turning midway. Stir in the black soy sauce, oyster sauce, and remaining 1/2 tsp sesame oil.
  5. In a small bowl, combine the remaining 1 tsp cornstarch with 1 tbsp cold water. Increase the heat to high, swirl the cornstarch mixture into the wok, and cook, gently stirring, 30 seconds or until the sauce is slightly thickened and the pork is cooked through. Garnish with cilantro if desired.

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Twitch Streaming YouTube

Cake flour biscuits

What better to go with stew than freshly-baked biscuits?

In the spirit of using things up, I have a ton of cake flour that needs to be used… so this cake flour biscuit recipe seemed like the perfect choice!

biscuits

The biscuits were super easy to make, and turned out light and flaky and wonderful. And they make for excellent breakfast sandwiches if you have any leftovers!

A note: The recipe called for half butter, half lard, but all I had was butter. It turned out great using all butter, but if you have access to lard, then by all means use that!

See the full video on Twitch, and follow our SushiDay Twitch channel to get notified when we’re live!

Today’s Question of the Day: If you could be an astronaut, would you?

Cake-Flour Biscuits

recipe adapted from Sam Sifton’s recipe in the NY Times

Ingredients
  • 2 1/4 cups cake flour, plus more for dusting
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • 1 tsp salt
  • 6 tbsp cold unsalted butter
  • 3/4 cup whole milk
Cooking Directions
  1. Preheat oven to 425F. Sift flour, baking powder, sugar, and salt into a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. Transfer dough to bowl, add milk, and stir with a fork until it forms a rough ball.
  2. Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and pat it down again, as gently as you can. Repeat. Now gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Gently cut dough into squares.
  3. Place biscuits on a parchment-lined cookie sheet and bake until golden brown, approximately 10 to 15 minutes.

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Twitch Streaming YouTube

Chili Crisp Bean Stew

I’m always looking for recipes that are:
– tasty
– satisfying
– and use up ingredients we already have.

I made this chili crisp recipe on stream a while ago, but it’s SO SPICY that we hardly use it. This chili crisp bean stew recipe looked like the perfect way to use it up that wouldn’t be overwhelmingly spicy!

chili crisp bean stew

Son went into this thinking that this was going to be SUCH a boring meal, but we both loved it. The beans, barley, and kale make it hearty enough to be satisfying, and the chili crisp adds plenty of excitement for your taste buds! It still burns… but in the best possible way. Yum.

See the full video on Twitch, and follow our SushiDay Twitch channel to get notified when we’re live!

Today’s Question of the Day: If you could be an astronaut, would you?

Chili Crisp Bean Stew

from I Am A Food Blog

Ingredients
  • 1 tbsp canola oil
  • 2 cloves garlic minced
  • 1/2 onion, diced
  • 2 tbsp chili crisp or chili oil
  • 1 (15 oz) can white beans
  • 2 cups vegetable or chicken broth
  • 1 cup cooked pearl barley
  • 2-3 kale leaves, stemmed and ripped into bite sized pieces
  • 1 cup cilantro, roughly chopped
  • salt and fresh-ground black pepper
  • soft-boiled eggs
Cooking Directions
  1. In a pot over medium-high heat, heat the oil until it shimmers. Add the garlic and onion and cook, stirring occasionally, until soft and lightly golden, 3-4 minutes.
  2. Stir in the chili crisp and beans. Cook until the beans start to break down and are coated with the chili oil. Lightly mash some of the beans to help thicken the stew.
  3. Add the broth and cooked barley, and bring to a simmer. Cook, stirring occasionally, until desired thickness is reached, 15-20 minutes.
  4. Stir in the kale and cook until just wilted. Taste and season with salt and pepper.
  5. Serve with chopped cilantro and eggs. Garnish with additional chili crisp, if desired.

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Twitch Streaming YouTube

Cà ri gà (Vietnamese Chicken Curry)

We’ve started creating short recipe videos for YouTube! However, if you want to see the full video, you can always check out our full VoDs on Twitch: https://www.twitch.tv/videos/630918787

Today’s recipe is cà ri gà (Vietnamese chicken curry)! This is a recipe from Son’s mom – we made it a couple of years ago on stream, and it’s a family favorite.

vietnamese curry

Today’s Question of the Day: What is your favorite type of rice?

Cà ri gà (Vietnamese Chicken Curry)

Ingredients
  • 1 chicken (chopped into pieces) or chicken legs & thighs
  • 2 tsp sugar
  • 1 tsp salt
  • 1 tbsp fish sauce
  • 1 stem lemongrass, ground
  • 1 tbsp curry powder
  • black pepper
  • 2 big carrots
  • 2 sweet potatoes
  • 2 potatoes
  • 1 taro
  • cooking oil
  • 2 lemongrass stems, smashed
  • 5 shallots, thinly sliced
  • 1 or 2 white onions, chopped
  • 1 tbsp curry powder
  • 1 tsp paprika
  • 2 cans Coco Rico (coconut soda)
  • 1 can chicken broth
  • 2 cans coconut milk
Cooking Directions
  1. Cut the chicken into pieces. Add sugar, salt, fish sauce, 1 lemongrass stem (ground), 1 tablespoon of curry powder, black pepper. Then mix them all and marinate overnight or 1 hour before cooking.
  2. Cut the carrots, sweet potatoes, potatoes, and taro into 1″ pieces. Heat a pot of oil over medium-high heat. Fry the vegetables first so they won’t break up in the curry. Set aside.
  3. In a large pot, sauté the 2 lemongrass stems (smashed), shallots, and white onion over medium heat. When they’re all caramelized, lower the heat and add 1 tablespoon curry powder and the paprika, cook for 1 minute.
  4. Add all the marinated chicken to the pot, raise the heat to medium-high, and cook, stirring, until the chicken starts to cook. Add the Coco Rico and chicken broth; bring to a boil then let it cook at medium heat for 15 minutes.
  5. Add the carrots, and cook for 10 minutes. Then add the potatoes, sweet potato, and taro, then cook until everything becomes tender. Pour in the coconut milk, stir to combine, and taste for flavor. If needed, add more sugar, salt, or white onion. Bring to a boil, then turn off the heat. Serve with French bread or rice.

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Twitch Streaming YouTube

Mapo Tofu

We’ve started creating short recipe videos for YouTube! However, if you want to see the full video, you can always check out our full VoDs on Twitch: https://www.twitch.tv/videos/625868217

Today’s recipe is mapo tofu! We’ve made it before on stream, way back in our first month of streaming, and I loved it then, too.

The recipe we used is from Omnivore’s Cookbook.

Today’s Question of the Day: Do you listen to podcasts, and if so, what are your favorite podcasts?

mapo tofu

Mapo Tofu

Ingredients
  • 4 oz ground pork
  • 2 tsp shaoxing wine (or dry sherry)
  • 1 tsp shoyu
  • 1/2 tsp ginger, minced
  • 3 tsp sichuan peppercorns
  • 2 tbsp vegetable oil
  • 5 tbsp doubanjiang
  • 1/4 cup green onions, chopped
  • 2 14-oz blocks firm tofu, cubed
  • 1/2 tsp five-spice powder
  • 2 tsp sugar
  • 2 cups water
  • 2 tsp cornstarch mixed with 2 tbsp water
Cooking Directions
  1. Mix the ground pork, shaoxing wine, shoyu, and ginger in a bowl. Set aside.
  2. Heat vegetable oil and peppercorns in a large nonstick pan over medium high heat. When the peppercorns crisp up, remove them with a spatula and transfer into a bowl layered with paper towels. Reserve for garnishing.
  3. Add ground pork and doubanjiang to the spicy oil. Stir fry over medium heat until pork is evenly coated with doubanjiang. Add green onion and stir fry for another minute.
  4. Spread tofu evenly on top of ground pork. Add five spice and sugar. Pour in water and bring to a simmer. Simmer, covered, over low heat for 10 to 15 minutes, until tofu becomes tender and the sauce has reduced to half. Taste the tofu with some broth (be careful, it will be very hot!) and adjust seasoning as needed. Gently mix well with spatula.
  5. Grind the fried peppercorns in a coffee grinder or with a mortar and pestle.
  6. Mix cornstarch water until fully dissolved and swirl it into the pan. Gently stir a few times, until sauce thickens. Turn off heat and transfer everything to a bowl.
  7. Garnish with green onions and a small pinch of the ground peppercorns, if using. Serve warm over steamed rice.

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Twitch Streaming

Armenian food: baklava and lahmajoon

Missed the stream? Watch it on Twitch!

It’s another viewer redemption!

This time, one of our long-time viewers chose Armenian food.

Lahmajoon (Armenian pizza)

Ordinarily, I’d do a ton of research trying to learn about the country’s cuisine, and decide which recipe I wanted to make.

However, this particular viewer is also a fellow cooking streamer – and his specialty is pizza. So when he mentioned lahmajoon and referred to it as “Armenian pizza”… it was a no-brainer.

Lahmajoon (Armenian pizza)

I used a combination of two recipes for the lahmajoon. (I’ve seen a number of different spellings of this, but as far as I can tell, the Armenian version is usually spelled something like lahmajoon.). For the dough, we used the recipe from here, and for the lamb topping we used this recipe.

An artsy tomato

The lahmajoon was delicious, and so easy to make! Aside from the time needed to let the dough rise, it was fairly quick and easy to prep. I’ve really developed a taste for lamb in the last year, but even if you’re not much of a lamb person I think you’d enjoy this dish. The crust ends up super cruncy, and the topping is meaty, savory, not particularly gamey, and overall delicious.

Lahmajoon (Armenian pizza)

And then we made balkava!

Balkava

Baklava is one of those things I’ve always wanted to make, but could never really justify. BUT there is an Armenian version of baklava, so that instantly went on my menu for today.

Balkava

Armenian baklava is a little different from the baklava I’ve tried in the past. We used this recipe, which is not as cloyingly honey-sweet as other baklava is, and much more spiced, with the cinnamon, nutmeg, and cloves.

I also used pecans instead of the walnuts (because I totally thought I had walnuts on hand… and I was wrong), which overall led itself to a Christmas-y sort of flavor, with all the wintery spices. I’m sure it would have been just as tasty with the walnuts, but overall I was very, very happy with how it turned out.

Balkava

People are not kidding when they say it’s a pain in the ass to make baklava. (And SO much butter… I think I had almost a pound of butter in the batch.). Next time I’d try making it in a larger dish – I used a 9×13 casserole dish this time, which meant I had to fold each sheet of filo in half (so much more work) and ended up with leftover filo. But it was 100% worth it. 10/10, would make both of today’s dishes again!

Balkava

Today’s Question of the Day: What is your funniest cooking fail?

Visit my Twitch stream to catch up on past streams, and hang out when I’m streaming! Want to know when I’m in the kitchen? Hit the follow button (the heart up top) so you’ll get notifications when I’m live – it’s always free to follow! Or you can follow me on Instagram or Twitter, where I usually post when I’m starting the stream.

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Twitch Streaming

February Cookbook Club: sizzling sisig and tortang talong from I Am A Filipino

Missed the stream? Watch it on Twitch!

For the last few months, we’ve had a cookbook club going, where my viewers on the Twitch stream help choose the cookbook for each month, and then anyone who wants to participate can cook along. I also cook a few recipes from the month’s cookbook on stream, and have a potluck with some IRL friends at the end of the month.

This month, we had a tie – and I Am a Filipino: And This Is How We Cook, by Nicole Ponseca was one of the two cookbooks that come out on top, so we cooked from that today!

There are SO many recipes from the cookbook I want to make (seriously, everything in the cookbook looks amazing). Today, I made the Sizzling Sisig (page 264) and Tortang Talong (page 134).

Sisig in a cast-iron pan

Tortang Talong is essentially eggplant that’s been roasted so it’s soft, and then dipped in egg and pan-fried (kind of like French toast) with a sprinkling of crabmeat on top. It was SO good. We ate it with a drizzle of fish sauce, and was fantastic. The perfect use for two eggplants that were randomly hanging out in our fridge. The only problem is that it’s pretty much a grey blob, so not the prettiest of dishes… hence not having a photo of it.

Plated Sisig with a circle of sriracha around it

The Sizzling Sisig is ohmygoodness amazing. Braised, then fried pork bits (in our case, pig’s ear and pork belly), seasoned with lime juice and sugarcane vinegar, and mixed with a few eggs at the very end. It’s oh so porky, crispy, creamy (from chicken liver and the eggs), tangy (which cuts the fat wonderfully). A scoop of this over a bowl of rice, with a bit of sriracha on top… amazeballs.

Sisig

Today’s Question of the Day: What is your best nerdy pickup line?

Visit my Twitch stream to catch up on past streams, and hang out when I’m streaming! Want to know when I’m in the kitchen? Hit the follow button (the heart up top) so you’ll get notifications when I’m live – it’s always free to follow! Or you can follow me on Instagram or Twitter, where I usually post when I’m starting the stream.

Sizzling Sisig

from I Am a Filipino: And This Is How We Cook, by Nicole Ponseca, page 264

  • 2 lbs bone-in, skinless pork belly
  • 1/4 lb pig’s ears
  • 1/4 lb pig’s snout
  • 1 tbsp whole black peppercorns
  • 3 bay leaves
  • 6 bird’s-eye chiles (optional)
  • vegetable oil
  • 5 garlic cloves, minced
  • 1 medium red onion, diced
  • 1/4 lb chicken livers, pureed
  • 1/4 cup white surgarcane vinegar
  • 2 tbsp calamansi juice or lime juice
  • kosher salt and freshly ground black pepper
  • 4 large eggs
  1. In a large pot, combine the pork belly, ears, and snout and pour in enough water to cover. Add the peppercorns, bay leaves, and 3 of the chiles (if using) and simmer over medium-high heat until the pork is tender, 2 to 3 hours. Let the belly, snout, and ears cool in the liquid, then transfer them to a platter and set aside.
  2. Heat a grill pan or cast-iron pan over medium heat. Grill the snout and ears over medium heat for about 3 minutes on each side, or until they begin to char. Dice and set aside.
  3. In a large skillet, heat 2 tbsp vegetable oil over medium-high heat. Dice the pork belly and fry until it is light golden brown, then set aside.
  4. Dice the remaining 3 chiles, if you want extra heat, and set them aside.
  5. Wipe out the skillet and heat 2 tbsp oil over medium heat. Add the garlic and all but one-quarter of the red onion and one-quarter of the diced chiles (if using) and cook, stirring often, for about 4 minutes, or until soft. (The reserved onion and chiles will be used to garnish the dish.)
  6. Stir in the chicken liver puree and cook, stirring often, until cooked through, about 3 minutes. Add the pork belly, snout, and ears and cook, stirring continuously, for 1 minute. Add the vinegar and calamansi juice and season with salt and pepper. Set this mixture aside.
  7. In a cast-iron pan or heavy-bottomed (but nonstick) skillet, heat 2 tbsp oil over high heat. Once the oil is very hot, add the pork mixture – be careful, as it will sizzle. Crack the eggs directly on top of the meat and sprinkle on the reserved onion and chiles (if you used them),
  8. Serve the dish immediately. Place the skillet directly on a trivet at the table and use two serving spoons to stir in the eggs, making sure they are well mixed with the meat.

Tortang Talong

from I Am a Filipino: And This Is How We Cook, by Nicole Ponseca, page 134

  • 2 large Asian eggplants (about 1/3 lb each)
  • 2 extra-large eggs
  • kosher salt and freshly ground black pepper
  • 3 tbsp vegetable oil
  • 2 tbsp crabmeat
  • fish sauce, for serving
  1. Preheat the broiler.
  2. Lay the eggplants in a single layer on a baking sheet and broil them, flipping once or twice, until they are soft and blackened on all sides, about 15 minutes. (If you have a gas stove, you can do this by holding the eggplants with tongs over a burner on medium-high heat, turning them so they blacken on all sides.)
  3. Place the softened eggplants in a ziplock bag. Set aside for 10 minutes to steam (this makes the skin easier to peel). Peel the eggplants, discarding the skins, and use a fork to gently flatten the flesh.
  4. Put the eggs in a shallow bowl. Beat well and season with salt and pepper.
  5. In a large skillet, heat the vegetable oil over medium heat. Dip each eggplant in the beaten eggs, letting it soak for a second or two so that it is well covered with the egg. Season the egg-dipped eggplant with additional salt and pepper and place it in the skillet. Repeat with the other eggplant, making sure there’s room between them in the skillet. Place 1 tbsp of the crab (if using) on top of each eggplant, pressing it down with a fork.
  6. When the eggplants are crispy and browned on one side, 4 to 5 minutes, flip them over and cook until browned and crispy on the second side, about 3 minutes more. Transfer the eggplants to a paper towel-lined plate to drain.
  7. Serve hot or at room temperature, with fish sauce.
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Twitch Streaming

Zambian food!

Missed the stream? Watch it on Twitch!

It seems like all we do on stream these days are Cookbook Club recipes (we’re doing I Am a Filipino: And This Is How We Cook tomorrow!) and fishcoin redemptions – where users who have earned enough of the loyalty points that they automatically get for watching (“fishcoins”) can choose either one of the cookbooks I own or a country, and I’ll pick some recipes from that cookbook or country to make on stream.

Today, we cooked a country – Zambia!

Mealie bread - zambian cornbread with roasted poblanos, topped with butter

These are always tons of fun for me, because they force me out of my Asian-American comfort zone, and push me to learn about the food of countries I may have never cooked from on my own.

For Zambia, we decided to make two things – mealie bread (like a corn bread) with blackened chiles, and the spicy tilapia stew from The Soul of a New Cuisine by Marcus Samuelsson.

Spicy tilapia stew

We made an African fish soup once before – a Zimbabwean tilapia stew – almost exactly a year ago. That recipe had much more of an emphasis on tomatoes and bell peppers. Today’s recipe was definitely lighter, and a bit more bland. I think the Zimbabwean fish soup was much more traditional, whereas it looks like this recipe is more Marcus Samuelsson’s interpretation of Zambian stew. Not bad, but not quite what I was looking for.

That mealie bread, however – delicious, moist, flavorful, did I mention delicious? We’re both completely obsessed with it. It’s cornbread – but better! I love cornbread with whole corn kernels, and the roasted poblano peppers (I diced and sauteed them) added a kick of flavor with barely any spice. 10/10, would definitely make again.

Mealie bread - zambian cornbread with roasted poblanos, topped with butter

Today’s Question of the Day: Which classic video games do you think are a must for a good, well-rounded gamer education?

Visit my Twitch stream to catch up on past streams, and hang out when I’m streaming! Want to know when I’m in the kitchen? Hit the follow button (the heart up top) so you’ll get notifications when I’m live – it’s always free to follow! Or you can follow me on Instagram or Twitter, where I usually post when I’m starting the stream.

Spicy Tilapia Stew

from The Soul of a New Cuisine by Marcus Samuelsson

  • one 2 lb tilapia
  • 2 tbsp peanut oil
  • 2 medium red onions, sliced
  • 6 garlic cloves, cut in half
  • 3 bird’s eye chiles, seeds and ribs removed, thinly sliced
  • 3 jalapeno chiles, seeds and ribs removed, thinly sliced
  • 2 inch piece ginger, peeled and grated
  • 1 tsp ground cumin
  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1 1/2 tsp cracked black peppercorns
  • 1 tsp salt
  • 1 cup long-grain white rice
  • 4 cups water
  • 4 tomatoes, quartered
  • 2 cups napa cabbage, shredded
  • juice of 2 limes
  • 1 tbsp chipped parsley
  • 1 tbsp chopped cilantro
  1. Fillet the tilapia, discarding the head and reserving the backbone. Cut the fillets into 2″ pieces. Cut the backbone into 4 pieces.
  2. Heat the oil in a large stockpot or Dutch oven over low heat. When it shimmers, add the onions, garlic, chiles, ginger, cumin, coriander, mustard seeds, peppercorns, salt, and rice and saute for 2 minutes. Add 3 cups of the water and the fish bones, bring to a simmer, and simmer, uncovered, until the bones rise to the surface, about 10 minutes. Remove the bones and discard.
  3. Add the remaining 1 cup water, the tomatoes, and cabbage, and simmer until the cabbage is wilted, about 3 minutes. Add the fish, remove from the heat, cover, and let sit, stirring ocassionally, for 6 to 7 minutes, until the fish is just cooked through.
  4. Stir in the lime juice, parsley, and cilantro and serve.
Categories
Twitch Streaming

Citrus and dill gravalax

On Saturday’s stream, we started curing some citrus and dill gravalax – coated it with a salt, sugar, citrus zest, and dill mixture, wrapped it up, weighed it down, and stuck it in the fridge.

gravalax

Originally, the gravalax was supposed to be for our Christmas celebration – I had intended to serve it as a mid-day nibble, for my family to snack on while I cooked dinner.

But at the very last minute, all the traveling family members came down with colds and were too sick to make the drive from NorCal… so Christmas got cancelled.

gravalax

We still got to celebrate with the other side of the family, who all live in SoCal, so we still had a great Christmas! But it went from omg so much food to cook, to hm… how much of this can I freeze, and which parts do I still need to cook?

The eggnog gingerbread french toast bake turned into dessert, and I also made this roasted eggplant over lentils with a garlic tahini sauce (which turned out AMAZING).

But the gravalax… got forgotten about.

gravalax

Luckily, I was watching one of our viewers stream yesterday, and he asked how the gravalax turned out – and I totally had an “oh shit, the gravalax!” moment and immediately ran to deal with it.

The fragrance of citrus and dill hits you the moment you unwrap the salmon. Definitely use a pan with a high rim – mine was rimmed but shorter, so I was dripping the liquid that had been pulled from the salmon all over the place. And be sure you sharpen your knife – a razor-sharp knife wil help immensely with the cutting.

So how did it turn out? Salty. Very, very salty. I don’t know if it was an issue with the recipe, or if the extra day of curing made that much of a difference, but goodness – it’s intensely salty.

However! Saltiness aside, it’s still quite tasty. And even better, we found a delicious way to use it! I had recently made a white bean and chile soup that had turned out tasty, but a bit bland. But top it with some of this gravalax, and a few slices of pickled red onion… and all the flavors combined to create a dish we’re actually craving more of!

gravalax

Visit my Twitch stream to catch up on past streams, and hang out when I’m streaming! Want to know when I’m in the kitchen? Hit the follow button (the heart up top) so you’ll get notifications when I’m live – it’s always free to follow! Or you can follow me on Instagram or Twitter, where I usually post when I’m starting the stream.