I have an obsession. I love buying cookbooks. And not just the easy-to-make weeknight recipe books but super hard and complicated cookbooks produced by amazing chefs that have some of the best restaurants in the nation (some of them ~ the world). When I buy these cookbooks I read through them with post-it notes flagging countless recipes I want to cook. But I rarely cook them. I’m not even a very good cook. I also have run out of space for them on my bookshelf. So before the cookbooks take over my house I think I should use them… cook with them.
So here’s my project: to cook every recipe in my fancy-smancy cookbooks. And to document them here, as I hope my blog obsession will force me to actually cook these recipes so that I can blog about them.
May 4, 2010
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Ginger-Scallion Sauce
Due to the orgasmic potato-butter-milk-cheese wonderment going on below, I thought it might be nice to put something healthy on my plate as well. So I turned to one of my culinary heroes, David Chang, and his Momofuku cookbook for his Ginger-Scallion sauce.
Though a lot of cutting was involved, it was relatively easy to make: green onion, ginger, oil (or chicken broth in Ryan’s case for a healthier option), S&P; and then mix it all together.
I guess it turned out okay. I thought the sauce would be more liquidy and less just ginger-flavored scallions. My original plan was to mix it in with noodles but I was too lazy at this point to even boil water for the noodles so I mixed it with tofu and shoyu (soy sauce) and called it a night.
