Menu of the day
Ramen with quick Panko crumbs and side salad
Palmiers served with ice cream
Harvest of the day
- Ramen: Chives, cabbage leaves, chard, parsley
- Side salad: Purple and green mizuna, claytonia, chives
- Palmier: Rhubarb
- 1 tablespoon sesame oil
- 3 teaspoons grated ginger
- 4 teaspoons grated garlic
- 4 cups broth (I used chicken, but vegetable would also work)
- 4 cups water
- 30g dried shiitake mushrooms
- 2 packages instant ramen (noodles only!)
- 1/2 cup chopped scallions or chives
- 2 cup chopped kale
- 1 cups shredded carrots
- Sriracha to taste
- crunchy panko crumbs for topping
- Heat the sesame oil in a large skillet over medium low heat. Add the garlic and ginger; stir fry for 2 minutes or until soft and fragrant.
- Add the broth and the water. Bring to a simmer; add the mushrooms and simmer for 10 minutes or until the mushrooms have softened and the broth is flavorful.
- Add the instant noodles to the hot liquid and simmer for an additional 5 minutes or until the noodles have softened. Add the scallions and stir to combine.
- Remove from heat, stir in the kale and carrots, and top with crunchy panko crumbs (see notes) and a soft-boiled egg (optional). Season with chili oil, hot sauce, sesame oil, and/or soy sauce and salt to taste.
- 1 loaf white bread
- herbs optional
- Preheat oven to 150°C.
- Remove the crusts from a loaf of white bread.
- Gently crumble it into coarse crumbs either with your hands, or a food processor.
- Spread crumbs onto a cookie sheet.
- Dry bread crumbs in the oven 7-10 minutes stirring after the first 5 minutes.
- Cool completely and store a cool dry place for up to 3 months.
- 1 sheet frozen puff pastry, thawed
- 2 tablespoons butter, melted
- 1 cup cane sugar(200 g)
Unwrap the puff pastry. Using your hands or a rolling pin, flatten out the seams if your puff pastry has then, making an even rectangle. Brush melted butter evenly over the puff pastry. Sprinkle half of the sugar on the pastry, then spread it around evenly. Using a rolling pin, roll the pastry into a tall rectangle, pressing the sugar into the pastry. Flip the pastry, then repeat the process, brushing with butter and rolling in the rest of the sugar.
Tightly roll the bottom of the pastry toward the middle, stopping at the center, then roll the top of the pastry to meet in the centre as well. The rolls should be the same size. Wrap in plastic wrap and chill for about 30 minutes.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Remove the plastic wrap and push one of the rolls directly on top of the other. Trim off the uneven ends of the pastry, then slice into ½-inch (1 cm) rounds. They should look like smushed hearts. Place the slices on the baking sheet about 2 inches (5 cm) apart to allow for expansion. Bake for 15 minutes, flipping them halfway, until the sugar is caramelized and the cookies are golden brown.
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