Garlic Soba Noodles

What’s Cooking Friday
These come from 101 Cookbooks. I use minced garlic and not powder. I only had one scallion, so I compensated with Pensey’s Toasted Onion seasoning. Hmmm…I love these noodles. They really are quick to make, especially if you leave the tofu out.

What’s Cooking Saturday
Pizza. I asked Mac what he wanted, and he said pizza. He asked Ada what she wanted, and she said pizza. Good thing pizza is easy as well because next week is going to be a busy cooking week for me. I love my new pizza cutter.

I also cooked brussels sprouts while waiting for the oven to warm up for the pizza. I skipped lunch, so I was feeling hungry. I tried my first brussels sprouts at Ada’s Thanksgiving feast, and really, they weren’t bad at all. I decided to figure out how to cook them, and the key to having them not be bitter is to braise them. My plan is to try them three ways:

  • The America’s Test Kitchen way – braised in water

  • The 101 Cookbooks way – braised in olive oil

  • The French way – braised in heavy cream

Tonight I did the olive oil way, following this recipe. I browned mine a little more, used a course salt and used piave vecchio. It was really, really good. Making these are great for a fast lunch. It took about 15 minutes including washing and cutting and peeling off loose leaves. I can’t wait to try the other two.

What’s Cooking Sunday:
I’m making Boeuf Bourguignon if we get back from shopping in time. This is a stew, so it needs around 2-3 hours to simmer. If we don’t, I will make it with dinner and serve it Monday, where it will probably be even more delicious. Stew works great that way. I’m almost thinking that I will do it that way anyhow to free up Monday for other tasks. Maybe we can go out to eat.

A note that has nothing to do with food: I’m deciding when I’m going to have the kids go to bed. I would like to sleep in tomorrow.