Ramen with button mushrooms, poached egg and crispy wild onion greens
This definitely isn’t David Chang-calibre, but totally acceptable for a lazy situation. Mushrooms and wild onion bulbs were panfried until suitably browned, then splashed with soy sauce. The onion greens were then fried in the hot pan with a bit of oil, until crispy. Instant ramen from Nong Shim was used, along with the broth powder. It was one of those nights where I didn’t feel like thawing out some stock to make a proper broth. It still tasted delicious, with aid from the liquid egg yolk, of course.
Goat cheese, fiddlehead, beet, rosemary and honey pizza
I am a madman.
Asparagus and Cauliflower with soupy polenta and green onions
I love polenta because there really isn’t a ‘right’ or ‘best’ way to make it - I’ve made it soupy, rigid for frying/grilling, in 15 minutes and in 2 hours. With butter, salt and pepper, it’s always delicious.
I think I’ve finally found a method worth repeating - I got crisp, nicely browned skin and very moist meat. The chicken was rubbed with a mixture of baking powder, salt and pepper 8 hours before cooking. An oven was heated to 500ºF with a 12” cast iron skillet in it. The chicken was rubbed with a mix of freshly-ground mustard seed, white peppercorn, cumin, and smoked paprika. It was stuffed with a lemon, cut in half, and a few garlic cloves. It was then put onto the skillet breast-up for 15 minutes, after which the heat was reduced to 350ºF until done (160ºF), which in this case was a further 45 minutes.