Meals

Original Recipe Serves 4 - 35 minutes Ingredients 2 Tbsp red miso or 3 Tbsp white miso 2 Tbsp sake 2 Tbsp sugar (less or more to taste) 2 teaspoons soy sauce 4 6-ounce skinless salmon fillets Directions Mix the miso, sake, soy sauce, and sugar in a small bowl. Adjust proportions to taste. Marinate the salmon: Pour half of the mixture into a container large enough to fit the salmon fillets, then pour the rest over the top of the fish. Make sure the fish is coated with the miso sauce. Cover the container and marinate for at least 30 minutes, and up to overnight. ...

Original Recipe Ingredients 1/2 kg chicken thighs, boneless, skin-on 2 1/2 cups water 2 cups dark soy sauce (Japanese) 1/2 cup dry white wine 3/4 cup sugar Directions Roll the chicken thighs, skin-side out, into tight rolls, and secure with cooking twine. Heat a large skillet over medium heat. When it’s hot, add the chicken and brown the meat on all sides. In a large stockpot, combine the water, soy sauce, white wine, and sugar. Stir to dissolve the sugar completely, then add the chicken. Bring to a boil over high heat, then reduce the heat to medium and simmer, uncovered, for 25 minutes. Remove from the heat and let cool to room temperature. To let the flavors soak in evenly, rotate the chicken in the seasoning liquid every 10 minutes or so while it’s cooling. To make this easier, cover the top of the chicken with a heavy-duty paper towel; the paper will help the liquid evenly soak into the meat. Once the chicken is cooled to room temperature, remove it from the seasoning liquid and discard the paper towels. The chicken can be cut and used immediately, or wrapped in plastic wrap and stored in the refrigerator for a few days. Notes: Serves 4 ...

Original Recipe Serves 2 Ingredients 225 g uncooked spaghetti 3 cloves garlic, thinly sliced 1/4 cup olive oil 1/8 teaspoon red pepper flakes, or to taste salt and freshly ground black pepper to taste 2 tbsp chopped fresh Italian parsley 1/2 cup finely grated Parmigiano cheese Directions Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl. Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat. Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano cheese; stir until combined. Serve pasta topped with the remaining Parmigiano cheese. Notes Mix in half a ladle of pasta water to the oil to stop the garlic from over cooking

Original Recipe Ingredients 1 1/2 lb (650g) flank steak, sliced against the grain (or rib-eye steak, tenderloin, strip loin, strip steak…) 1 1/2 lb (650g) agria potatoes, cut into wedges 1 tablespoon olive oil 3 tablespoons butter, divided 5 garlic cloves, minced 1 teaspoon fresh thyme, chopped 1 teaspoon fresh rosemary, chopped 1 teaspoon fresh oregano, chopped Salt and fresh cracked pepper Crushed red chili pepper flakes, optional The marinade ...

Original Recipe Ingredients 2 tablespoons butter 1 medium onion chopped 2 celery stalks finely chopped 1½ cups good quality chicken stock 1 cup cream 2 cups frozen corn (or ~2 cans) 1⁄2 cup long grain rice 2 cups cooked chicken chopped salt & pepper to taste Some bacon is good too Directions In a large sauce pan, over medium heat, melt the butter and add the chopped onions and celery. Cook until soft. Add the stock, cream and corn. Bring to a boil. Add the rice, stir, lower the heat and simmer 15 - 20 minutes until the rice is cooked and the soup is thickened. Season well with salt and pepper before serving.