Dinner at Kristin's

Our friend Kristin had us over for a great dinner tonight. Our wine was a great rosé. The starter was cold cucumber soup. She roasted lamb. Side dishes were roasted zucchini, roasted carrots with yogurt & harissa, and orzo salad with feta. Dessert was buttermilk panna cotta with fresh cherries and maple syrup.

Jarred Doesn't Have to Mean Plain

I had a plain jar of beet borscht. To the right-side bowl, I added a boiled potato, boiled carrot, sour cream, and cilantro. The left-side bowl's additions are a boiled potato, boiled carrot, and a poached egg.

Soup's On

Beef-flavored ramen soup with kimchi, carrots, tomato, and cilantro added, plus an egg poached on top.

A Light Supper

Herring in wine sauce, poached eggs with za'atar, rye toast, kalamata olives, carrots, and iced tea.

Gaeran Tost-u for Breakfast

Today, I decided to make gaeran tost-u (Korean egg toast) for breakfast. The bread was rye sandwich bread. The cabbage was chopped kimchi. The onion was sliced green onion. The carrot was just carrot. We were out of ketchup, so the toppings were HP sauce and light brown sugar.

 

I toasted and buttered the rye bread. Then, I sauteed the vegetables in a little butter. I poured on one beaten egg, and squared it off to fit on the bread, flipping it to finish it off.  I poured on HP sauce and sprinkled a little light brown sugar on that.

Here it is ready to eat, with some orange segments on the side. It went great with a mug of French roast coffee.

Leftover Gedempte Brisket

We had gedempte brisket of beef for Erev Rosh Hashanah dinner. Here's what's left over for my lunch on Friday.

Kim Chi, Carrot, & Chevre Pancakes

For dinner tonight, I finished up the kim chi and the chevre from the refrigerator. I made savory pancakes from them and carrots, using the zucchini pancake recipe from Hilah Cooking.

Here is the batter made from a half-cup of minced kimchi, a cup of grated carrot, a half-cup of crumbled chevre (goat cheese), two tablepoons of whole wheat flour, and large egg.



I fried quarter-cupfuls at 300 degrees F for four minutes on the first side.



Then, I fried them for another four minutes on the second side.



Finishing up the batches.



Plated pancakes--

Pad Thai Eggs

Why save for dinner the leftovers from last night's dinner? Eat the oatmeal tomorrow and have last night's dinner for breakfast!

I had a little bit of pad thai left. I freshened it with shaved carrot and scrambled it in a pan with a couple of eggs. Sprinkled a little sriracha rooster sauce on top. Warmed pita on the side. Black coffee to drink. Mmm!

What's For Breakfast

Black coffee. Gaeran tost-u (Korean egg toast) with kimchi, carrots, and shallots; topped with ketchup and brown sugar. I had leftover carrot, so I had it as a side vegetable.

Today' Breakfast: Za'atar, Feta, and Carrot Fritatta

Tuna Salad on Rye and Relish Tray

Tuna with low-fat mayonnaisse and pickle relish on toasted rye bread. Relish assortment of celery and carrot sticks, grape tomatoes, scallions, green olives, and goat milk Gouda cheese.

Korean Egg Toast (Gaeran Tost-u)

My lunch today was Korean egg toast.

This Korean breakfast sandwich, sold by street vendors in cities, is commonly called tost-u (toast) or gaeran tost-u (egg toast). It's not that different from an American egg sandwich, but the addition of cabbage and a sweet dusting of brown sugar are tasty Korean additions. It is Korean fusion cooking at the street level. Here is my process for making it.

Veggie Lunch

I thawed out one of the veggie bean burgers I'd made a few days ago and had it on toasted rye bread with dijon mustard. As a side, I made a brown rice onigiri with a watermelon rind pickle inside. The salad is shaved carrot with zante currants and honey.

Mr. Bento in the Succah

For the first time since I retired in May 2008, I took out Mr. Bento. We went for dinner in our synagogue's succah. I brought baked chicken (smoked paprika on top) over mushroom rice, dilled carrots, honeycake, and 3-seed bread. Then we blessed and shook the lulav and the etrog.