WHAT'S AFTER DINNER

Adventures in eating with Miki Kawasaki

seafood

#Mains

ON A SOUR NOTE

Laksa asam – Penang hot and sour noodles After a truly hectic end to my first semester in grad school, I finally have some time to get back to cooking and other important things in life, like marathoning episodes of Breaking Bad and reading all of…

#Mains

ACROSS THE OCEAN

Tamarind soup with shrimp, rice, and peas This week I finally had an opportunity to attend a lecture in Harvard’s Science and Cooking series, which normally I wouldn’t be able to do due to classes (thank you Christopher Columbus for the day off?)….

#Mains

REPEAT PERFORMANCE

Som tam and pad thai I’ve already explained my love/hate relationship with pad thai. Right now, I’m trying to focus on the love, which is that it’s great for cleaning out my pantry. I’m guessing that in Thailand it’s not typically served with som …

#Mains

BETWEEN TWO WORLDS

Salted salmon, grated beets with dill, Russian kale, and brown Basmati rice Although the main components of this dish suggest something vaguely Nordic, each item was seasoned with quintessentially Japanese ingredients: rice vinegar and sesame oil …

#Mains

FROM THE SOURCE

Cha ca la vong – Rice noodles with hake, herbs, peanuts and fried shallots Another recipe that is a copy of a copy of a copy. Even if far removed from the source, the abundance of herbs picked straight from my own and from neighbors’ yards made th…

#Mains

BEING BORING

Pad Thai I never order Pad Thai when I’m eating at a Thai restaurant. It’s like ordering a hamburger at a high end steak house — incredibly pointless and lacking in all the real action. Why order noodles that have likely been adulterated with sic…

#Mains

CUCINA POVERA

Tagliatelle with asparagus and clams A riff on the ubiquitous linguine with clams using leftover bacon and konbu dashi from shrimp and grits combined with sherry, soy sauce, and a seafood broth made using the shrimp shells.

#Mains

WHATEVER I WANT, WHENEVER I WANT IT

Shrimp and grits with bacon, spinach, scallion This one’s adapted from the Momofuku cookbook. Naturally, it’s got a bit of a Japanese twist, with a konbu and soy sauce base for the grits’ cooking liquid. I was inspired to make this after I got the…

#Mains

COCO LOCO

Spaghetti nero with dandelion greens, shrimp, squid, tomato jelly, and tom kha broth / Telephone brand agar agar / Tomato jelly fingers I guess I’m going coco loco this week. I returned recently from a trip to Germany and Switzerland, where I ate …