Friends, it may have come down to the wire, but with only a few minor adjustments I successfully completed all 14 of my kitchen resolutions.
Boom goes the dynamite.
- Make a batch of
red currantbacon jam and bake bread from scratch for the ultimate piece of toast ✔
- Bake canelés ✔
- Bake French macarons ✔
- Make paella ✔
- Create a totally inspired Smörgåsbord ✔
- Make classic Beef Bourguignon ✔
- Learn to
liketolerate lamb ✔
- Eat a top-notch
bananalickity split ✔
- Make deviled eggs with my Mom ✔
- Prepare a complete
Summermeal using ingredients purchased at the farmersBoston Public Market ✔
- Try authentic ramen bowl ✔
- Make authentic jerk chicken ✔
- Make homemade mozzarella ✔
- Master homemade pie crust ✔
In somewhat dramatic fashion, finality hinged on resolution #11 – try an authentic ramen bowl. I suppose I could have checked ramen off the list as early as last Wednesday when my friend Lauren and I went for lunch at Santouka in Harvard Square. After the waitress broke down the menu for us, Lauren ordered the restaurant’s signature shio-style (salt) ramen and I went for the slightly more robust miso version. We slurped our noodles and agreed the soup was very flavorful. We were happy and full.
Afterwards I did what any normal person would do and spent two hours Googling how to make ramen at home. Perhaps somewhat predictably, I created a task for myself rather than having eliminated one. But I craved a more tangible ramen experience. I needed to make my own. That said, it was important to manage my own expectations. I didn’t have time to simmer pork bones for three days. I found Just One Cookbook to be an excellent resource. I made soft boiled ramen eggs (which are completely addictive and also delicious on a salad), braised pork belly known as chashu and a rich, salty miso ramen made with garlic, ginger, ground pork, sake and fermented bean paste. I was a little intimidated by the list of ingredients, but I was able to find everything at Whole Foods. In addition to the eggs and pork belly, I topped the ramen with fresh bean sprouts, corn kernels (which added a nice element of sweetness), scallions and seaweed. There are definitely a few different components to preparing this dish, but none were overly complicated and the broth took very little time to cook. It had a deceptively long-simmered taste.
The list above represents many happy food memories spent with people I love throughout the past twelve months. 2015 was an exciting year. I went downhill skiing for the first time, traveled to Georgia with Michael to see good friends tie the knot, visited my hometown with a terrific tour guide and turned 40.
Thank you so much for following the adventures of Something To Snack On. I can’t wait to see what next year brings!