This is a staple in our house. Some weeks the ingredients for this recipe are already in our fridge, providing that we’re stocked up on some east-asian supplies.
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The dough recipe is basic country dough from Tartine using a natural leaven. The recipe makes 2 loaves of bread. You can turn half into bread and the other half into two balls of dough for pizza. Coat tupperware in olive oil and let the dough sit in the fridge overnight. Make sure to bring it back up to room temp before you start to shape the pies.
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Gyudon is an extremely forgiving recipe for the beginner of Japanese cooking. In fact, should the cook at least stick to the ingredients and not add some of their own, I think it’s almost impossible to mess this dish up. It also cooks itself, with no need to stir, nudge, flip or watch, as long as it stays on low. The result, served over rice, is a savory and tender candied-meat extravaganza.
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I wanted to try this warm Provençal Soup Pistou because it utilized so many ingredients that were in our CSA box: knobby carrots, a small but pungent bunch of celery, a petite fennel bulb with huge aromatic fronds, and beautifully irregular heirloom tomatoes.
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It’s Sunday morning and I’m hungry. We have nothing in the fridge besides a crust of bread, and expired eggs. Suddenly, I decide to make chilaquiles.
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