Showing posts from March, 2015

Breakfast bento: Corn Frittata with Pecorino Romano Cheese

Another old post I've been meaning to put out. It's a quick corn frittata breakfast bento box I packed for work this was one of those under 300 calorie meals. Eggs, Fresh Corn off the cob, shallots, percorino romano cheese, butter, milk, salt pepper and a bit of paprika. I made this dish right at the beginning of summer and picked up the corn from the farmers market. The corn was unbelievably sweet (you would have thought I added sugar to the mix). It was a perfect protein breakfast didn't leave me hungry later. This recipe came from an issue of Cooking Light and I couldn't think of any corners to cut here's the recipe that I have from my notes. Actually I think there was some parsley but I skipped it since I didn't have any on hand but I think it was only for show. Corn Frittata with Pecorino Romano Cheese 1 teaspoon olive oil 1 1/2 cups fresh corn kernels (about 2 ears) 1/3 cup diced shallots 1/2 teaspoon kosher salt, divided 1/2 teaspoon fr

Da Chang Mian Xian 大腸麵線: streetfood challenge

This is actually a post that's been sitting in the queue for quite some time. A while back we had a Taiwanese potluck where everyone brought a food favorite from Taiwan. I didn't have a favorite food so I said I'd make whatever someone wanted. One of my wife's friends had a real hankering for Da Chang Mian Xian (大腸麵線 also called Mee Sua), a Taiwanese vermicelli street food dish, I of course open my big mouth and say: "sure how hard could it be to make?" (famous last words). Surely there was a recipe or something to go on. As it turns out this no there's wasn't a recipe to go on. Fortunately this was something I had tried before, my wife took me back in 2012 to visit her favorite Mian Xian  restaurant (Ah Zong Mian Xian 阿宗麵線) when we were visiting her old university stomping grounds.  All I remember from this place were a few things: 1) it was really hot outside 2) there was no where to sit so everyone was standing around (ok a few chairs) 3) th