Today is the last day of my 2.5-week visit in Wisconsin. Below are a few Vietnamese dishes — all from Andrea Nguyen’s Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors (2006) — we made during my stay. Wonderful, wonderful dishes.
Here is to catching up on a few dishes. We now have completed 40 recipes from Moro East – 25% of the total recipes in the book.
Here is a meat main course from Moro East: Pan-fried pork with pecans and fennel. The Clarks call for almonds, but an allergy in the family pushed us toward the pecans. We actually really enjoyed the switch. The dish was prescient of the cooler weather to come. And I must say, fennel is fast becoming one of my favorite all-time foods. We now have completed 34 recipes from Moro East. Percentage complete: 21.25%
My mother and I made scallops for the first time in our lives last week. It was an exciting day. This dish also represents our first attempt at making one of the seafood recipes in Moro East. This made for a doubly exciting day. For our first time, I think we had a success on our hands.
Nearly as good as the scallops themselves were the migas. These are amazing. I never would have thought to pan-fry bread pieces like this. But my goodness. We pan-fried small pieces of crustless bread with garlic and bay leaves for over thirty minutes. We used a white sourdough for this. The oil soaked into the bread pieces, which turned out almost (almost) like dumplings. They were incredible. And they were the perfect complement to the scallops. Below is a photo of one of our plates with additional bread pieces. A lot of additional bread pieces.
It has been quite a while since I’ve made a cake — about a year, in fact. But, I think I made a pretty good return with this pine nut and rosewater Tropezienne. Actually, I’m not sure how much of a cake it is; it’s more of a sliced piece of brioche filled with cream.