For lunch, keeping with my early-day-vegan theme, I was able to utilize a good amount of items from the fridge to make this noodle dish with carrots, celery, ginger, tofu, noodles, miso teriyaki sauce, and chopped macadamia nuts.
For dinner I continued on with this theme and made a salad of arugula, avocado, shredded cheddar, lime juice, and olive oil. This salad was bizarre. I figured that I had nothing to lose by throwing all these things together. The result was good. Not great. Not terrible. Definitely strange. There may be a reason you don't see more salads with shredded cheddar in them.
For Jen's big welcome home dinner I started out by deciding to make polenta after a discussion with Jen's mom and Jen's sister about how neither of them cared for polenta at all. The result was delicious. I cooked the polenta with turkey stock, bacon, Parmiggiano, and fresh sage. I'm pretty confident I could make a vegan version that Jen's sister would like and that I could make polenta in general that Jen's mom would like despite their dislike for the dish all together.
I also sauteed some broccoli rabe with garlic.
For the main course I opted to make a roasted duck. I normally don't do it this way but people are always talking about how you need to score the skin of the duck so it crisps up nicely. I figured I'd give it a shot. I didn't add any additional oil to the duck. I just roasted it at 300 degrees breast side up for 1 hour, then 1 hour breast side down, then an additional hour breast side up again.
The 'X' marks on the breast collected most of the pepper when I seasoned it to make it look like this duck was straight edge. This duck doesn't mess with drugs and alcohol or eat meat. Unfortunately for the duck I do not hold these same principles sacred.
At least not at dinner time.
5 comments:
WE'VE TRIED SO HARD TO LIKE POLENTA :(
Also, pretty much every salad on a menu in Kalamazoo includes shredded cheddar cheese. Evidently it's a big selling point here.
You never had polenta that I can recall
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