Spaghetti alla carbonara is one of my favorite dishes to make. It’s not as hard to cook as people make it out to be as long as you keep it simple.
Alright, hammered already, it’s past 11 here so close enough… this time I had to pull out all the stops so lak doesn’t beat me again..
Anyhow, had been thinking on the theme, beef, and realized I have two above-all favorite ways one enjoying it, those being burgers and pho. So naturally, I decided to combine the two, and make the world’s first Pho Burger. (sup poly800rock)
To my own surprise, the finished thing turned out fucking great, it really did taste like pho as a burger. I recommend you all try it at home if you can.
Ok, first step, collect a bunch of ingredients:
Second step, mix meat and make patties, so they can chill and marinate a bit. To ground beef, I added: half an egg, half a clove of minced garlic, some minced onion, minced cilantro, ground pepper, and then a couple small spoons of instant pho concentrate.
Third step, create an onion herb slaw; julienne into threads: some mini english cucumber, some carrot, green onions, red onion, and 4 herbs: cilantro, Thai Basil, mint, and some Vietnamese sawtooth leaf herb. Douse in juice of one lime and add black pepper before mixing.
Fourth step, finish up pho rice and make buns: To regular sticky rice and a regular amount of water, I added: some pho concentrate, then I steamed. Once it was done I opened it up, added a few spoons of sriracha, couple spoons of potato starch to bind, and then juice of one lime. I formed the buns in the bottoms of small round cylindrical bowls lined in saran wrap, and then toasted in a dry pan over low heat.
Fifth step, season burger patties and do in the fry pan. I used regular black pepper and some Fleur de Sel.
Sixth step, assemble, and eat. On the buns I spread some more Sriracha, added some iceberg lettuce, placed the patties on that (smelled really good), added a handful of onion herb slaw, and then placed the top bun on. Ready to eat, and consumed mine with a huge margarita on the rocks.
Æbleskivers are traditional Danish round pancakes that are made with a unique pan. I take mine to a new level by dropping a slice of banana in the middle during cooking and then rolling them in cinnamon sugar.
To make them, you’ll need to get an Æbleskiver pan. Traditional pans are made of cast iron and can hold even heat for a long period of time, but cast aluminum ones work just as well and are easier to find.
For the batter, I used Thomas Keller’s premixed Gluten Free Waffle and Pancake mix since I have a gluten intolerance. It’s a variation of his Cup4Cup Gluten Free Flour with added sugar and vanilla. Comes in a box of 2 measured servings packs, which makes 20 Æbleskivers per pack. You can use any traditional pancake recipe however. Gluten free people, get these flour mixes, they will change your life.
Cooking Æbleskivers properly is tricky at first, you need to do a series of half turns to allow the inner batter to pour out and cook. This also creates the nice beautiful sphere shape. It only takes a few attempts to start cooking them right, I suggest you watch this video on how to turn them before you try this recipe.
Perfect pancake ball with a banana inside.
Enjoy! Happy Sunday.
My family never cooked breakfast everyday, but when we did it was usually my dad whipping something up on a Sunday.
I have really fond memories of this simple sandwich, a baguette slathered in butter with two over easy eggs doused in soy sauce. I can’t even remember the last time I had it (even before I found out I had a gluten intolerance.)
I decided to make it today (using a gluten free baguette from Whole Foods) and serve it with the appropriate cup of Vietnamese Iced Coffee.
My Dad’s Sunday Breakfast Sandwich
Vietnamese Iced Coffee
Growing up in the suburbs means eating a lot of Denny’s and IHOP, and when I think of scrambled eggs, egg flavored sponges come to mind.
Did you know IHOP adds pancake batter to their scrambled eggs to make them “fluffy”?
Personally, I like my scrambled eggs more on the creamier side. And when I started to learn how to cook I used to add loads of crème fraiche or sour cream to my eggs. But now, after trying out many different techniques I’ve settled on a method of making scrambled eggs creamy with just two ingredients: Eggs and salt.
There are two things to remember about cooking scrambled eggs.
First is carry over cooking. That is, the eggs will continue to cook even when you take them off the heat. So if the eggs look done in the pan, that means they’re going to be overdone sponges when you put them on a plate.
Second, scrambled eggs are not mashed up omelets. They should be thought of as a roux based sauce. You want to cook it slowly, stirring it, controlling the heat and letting it thicken.
What you’ll need
Crack your eggs into a small bowl. No salt yet. This is going to go against everything you know about making scrambled eggs, but you’re NOT going to beat them before hand.
Set your non-stick sauce pan to a medium/low heat, enough to warm it up. You don’t want it so hot that the eggs solidify when they hit the pan, just warm. Add a little oil, enough to coat the bottom and some of the sides.
Add the eggs. Break the yolks and being to whisk with your spatula. If you notice the bottom of the pan to cook the eggs, take it off the heat and continue to stir.
Continue to stir every few seconds over the heat, allowing some time in between to let the eggs thicken. Scrape down the sides of the saucepan with the spatula after you stir. You want it to slowly get thick. The bottom of the pan should be clean each time you stir. Again, If you notice it getting coated with cooked egg, take it off the heat and stir.
Add a good pinch of salt at the very end. You’ll know when it’s done when it has a texture that resembles a creamy mashed potato. Solid but still soft, almost spreadable. Remember carry over cooking! It might seem underdone, but they’ll continue to get thick on the plate.
Now you can add some cracked pepper or even some chopped chives. Or do what I do and plate it with a mound of bacon.
Edit: A commenter notified me that these are the way Gordon Ramsay makes them too! Check out the video here.