I have been cooking a little of everything during these past few months...most things have literally been a little of this and a little of that...lots of soups, lots of one dish meals...lots of versatility to accommodate the vegan/pescatarian in our midst. Recently the theme seems to be Asian.
Congee has become my daughter's staple after school snack and she's even using it for suhur...it's no problem to make now that I have this wonderful 4 in 1 rice cooker. This week we've had a shrimp pancit, a Thai fried rice made from scraps in the fridge - eggplant, haricot verts that were past their prime for eating raw, and leftover chicken.
Today I'm attempting Pho. My daughter has been obsessing about Pho for quite some time...I finally tried some in NYC two months ago and it was quite tasty, warming, and comforting. On Sunday we tried a Pho place in Collingdale of all places and the Pho was fantastic!
As I savored the Pho on Sunday, I realized it is so good because it's essentially a slowly cooked broth made from bones...marrow provides a distinctive flavor. This would have been an excellent "discovery," except my freezer was recently left open so I lost my marrow bones along with the majority of the beef I would typically use for a stew. But...I do have something that I can use for a dry run.
We had delicious pan-seared steak for dinner on Tuesday...T-bone and rib steak...for some reason, I cut the meat away from the bone before I cooked two of the steaks. I thought I'd give Pho a try with the T-bone and the Rib-bone - there is some meat attached. Of course this will not yield the kind of results one might expect with marrow bones and oxtails, but I'm hoping to get a close approximation using the slow-cook feature on my rice cooker. I just need to figure out something for the vegan.
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