Solo Suppers Beyond Cereal: The rest of the soba noodles

cream — Tue, 04 May 2010 04:42:01 +0000

The anxiety that sets in on Sunday nights is a relic of grade school. The call to the return of an early bedtime that once was “sit, Ubu, sit” is now the end credits song of one of many delicious HBO dramas. It would be easy to continue free-for-all weekend eating with something rich to smother the anxiety, but I always lean toward healthy as Monday approaches. In this case, pretty pink spring salmon called out to me. I had intended to make a light sauce with stock, but there was none to be found in the pantry when I came home from grocery shopping. A (quickly opened) bottle of white wine was a worthy substitute and an accompanying glass became the something that reminded me that Monday morning pop quizzes are no longer a concern.

Dining companion: Treme

Salmon: Preheat broiler. Cover the fish with a paste made from minced garlic and ginger, salt, pepper, a little sesame oil and a little Sriracha. It will take about 10 minutes to cook.

Soba: Cook until al dente in boiling, salted water. Add cut broccoli pieces during the last minute of cooking.

Sauce: Saute chopped garlic and minced ginger in a few teaspoons of sesame oil over medium heat (higher heat/quicker cooking if you’re doing a proper stir fry). Do not brown. Add chopped shallots and sliced bell pepper. Saute a few more minutes until noodles are ready. Deglaze pan with white wine and reduce. Toss with noodles and broccoli. Add salmon.

Toast the weekend.

Solo Suppers Beyond Cereal 3

cream — Wed, 31 Mar 2010 03:33:42 +0000

A friend of mine mentioned that she made soba noodles one night for dinner. I couldn’t get soba out of my head. I could think of eating nothing else until I had a fill of buckwheat spaghetti. And cilantro. I needed lots of cilantro.

Dining companion: No Reservations – Brittany

1. Cook soba noodles according to directions. Mine cooked much quicker than semolina noodles.

2. Saute one minced clove of garlic and a few shiitake mushrooms, sliced, in a few teaspoons of sesame oil over medium heat.

3. Add roughly chopped kale (a good handful or more) to the soba during the last minute or so of cooking.

4. Drain the noodles, take the garlic mixture off the heat and toss with noodles.

5. Add the juice of one lime, fresh cilantro and a good shot of Asian chili sauce.

Craving fulfilled.
But as I still have over half of a box of soba noodles left, except to see them again soon.

Cream and Sugarsoba | Cream and Sugar

Solo Suppers Beyond Cereal: The rest of the soba noodles

Solo Suppers Beyond Cereal 3