White wine mushroom cream sauce

Another way to use up lingering wine. Eat with pasta, omelette, crepes, toast, etc.

Recipe

  • 3 cups sliced mushrooms
  • 1 yellow onion, chopped
  • 2 cloves garlic, chopped
  • 2 Tablespoons butter
  • 1/2 cup dry white wine
  • 1/4 cup heavy cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red pepper
  • 1/4 teaspoon ground coriander
  • Parsley to taste
  1. Cook onion and garlic in butter until translucent.
  2. Add mushrooms and cook until they release liquid. Add salt and spices.
  3. Add white wine and cream, and reduce by half.

We didn’t have cream on hand, so we substituted macadamia nut butter mixed with water, which worked quite well! Macadamia nuts are super oily, so the richness was a good replacement for the cream.

Fondue

I’ve been trying to use up some white wine (originally found on the sidewalk when walking back from the train station). Thanks to Reddit, I made a couple of really good and quite novel (for us) dishes in the last few days. The first was Swiss fondue, recipe courtesy of half-Swiss friend S! Thanks~

Fondue

  • 40% by weight Gruyère
  • 40% by weight Emmental (can substitute with Jarlsberg or similar American “Swiss” cheese)
  • 20% by weight Appenzeller (can substitute with havarti)
  • 50% of the total weight of the cheese of dry white wine (e.g. Sauvignon blanc) (1 cup ≈ 0.5 lb)
  • 1 clove garlic
  • 1 tsp cornstarch
  • 1 tsp lemon juice
  • Pepper
  • Nutmeg
  • 1/4 cup kirsch or water
  1. Rub pot with cut side of garlic clove.
  2. Add grated cheese and wine to pot on low heat.
  3. When melted and bubbling, add cornstarch dissolved in kirsch, lemon juice, and spices to taste.
  4. Simmer for 2 minutes to thicken.

Exact measurements for garlic, cornstarch, and lemon juice are meant to serve 4 people. Adjust to taste/number of people/amount of cheese. The experts tell me Trader Joe’s has most of the requisite cheeses for cheap.

I can’t say the presentation is great, but it was good! We ate the fondue with homemade ciabatta (in background) and kimchi.

American, Korean, Chinese…

As so often happens, J and I had nothing in the fridge to eat. No greens, no leftovers, no beans soaked and ready for boiling. Fortunately, we were able to scrape together some lingering and more robust ingredients to cook.

Korean glazed potato side dish from Maangchi.
Korean-style mapo tofu, with some substitutions made (as always)…
The final desperate meal. I do believe the avocado half was our last fresh veggie.

Aaaaand we got our produce delivery today, so we’re back to having fruit and leafy greens!

Pizza at home

Although I’ve been buying (second-hand!) accessories for our stand mixer, we don’t have a dough hook yet and haven’t been able to make pizza dough. As a substitute, Imperfect Produce recently had “imperfect” pre-made pizza crusts. Maybe they were short-coded? They were some sort of fancy, too, multi-grain with sprouted wheat, I think (although they were essentially big tortillas… Not very fluffy at all).

Imperfect Produce has recently expanded into non-produce items, so we’ve been able to get pasta, cheese, butter, and even goat milk from them. They have a “perfect” line, but I avoid that.

Broccoli and other random veggies. Both pizzas had Italian cheese mix and some Gruyère.
Pepperoni and mushroom. The pepperoni was a free leftover from a recent wedding! We also got about 3 quarts of paella, a pint of mini macarons, and some appetizers.

I gave up a while ago on my gray linen shirt, after extensive patching failed to halt its rate of degradation. I still really like it, though, and I’d like to recreate it in the future, so I’m trying to trace its pieces to make a pattern!

Tracing the yoke! The pattern paper is from my grandmother’s sewing collection (or, y’know, maybe it’s a really low quality tablecloth that I failed to identify correctly).

Cutting the garment apart wasn’t as easy or as clean as I would have hoped, so a copy-cat shirt might end up a little wonky… We’ll have to see. I also tore the sleeves into strips before deciding to make a pattern, so… I’ll have to wing those when the time comes.

HiroNori Craft Ramen

Went to HiroNori Craft Ramen in Santa Clara. It had 4.5 stars on Yelp so I was obligated to go.

Yelp reservation only. Worked out pretty well, and it was a better experience than waiting in line for 2 hours at Ramen Nagi. Although I do like waiting in lines…

The menu.

Tonkotsu ramen. It was pretty good! Would recommend. For first timers they give you the “garlic black oil” (you can see it in the picture below), a $1 value, for free. The garlic oil was quite good and I’ll probably order it next time, so I guess their advertising scheme worked.

Chicken karaage. Also quite good! It came with some sauce that was also very good. The aforementioned black garlic oil is in the upper left.

Overall I’d say it was solidly solid. I think I like the ramen and the customization options at Ramen Nagi a bit better, but HiroNori compares quite favorably (with no waiting in line). And the chicken karaage was really good, which Ramen Nagi doesn’t offer. I’ll be back.

Electric Scooters in SF

We came across these electric scooter things all around San Francisco.

I tried renting the scooter, but it didn’t work 🙁

They sure put a lot of these things around. Even though the scooter I found didn’t work, I’m sure there’s a working one somewhere out there.

SF Laundromat: Laundré

An upscale laundromat in the heart of the Mission district.

Wow so fancy.

Millennials can enjoy their avocado toast while they wait for their laundry to finish.

For only $10 a load, you too can enjoy an exquisite laundry experience.