Momofuku

My goal last Wednesday was to make a home cooked meal for Paul and I. It’s been awhile since I’ve had the energy to meal plan, grocery shop and cook in the same day. But I did it! Below are a few pics of our clay pot pork dinner with carrots, daikon and shallots over basmati rice.

Yes, I had some help from Williams Sonoma’s Momofuku simmer sauce! But, hey, it’s a start, right?? Whoot, whoot.

The meal turned out amazing and Paul went back for seconds. He wants to use the leftovers to make Bahn Mi sandwiches. I’d say this was a HUGE hit! Highly recommend this one!

One thought on “Momofuku

  1. Love the cooking blog. I had a to do a little bit of research to get the back story for Momofuku…at first, I thought it was an expression like yolo. But among the many connections I found on the internet, I now know that when we are in Buffalo sometime, we can take a trip up to Toronto to the namesake Noodle Bar. The pictures are great, too. I am inspired. I know I won’t go through the full exercise of making the dish… I would be exhausted too…but, I think maybe taking a few elements and using them in our typical fare will infuse them with some of the magic that is here. Reminds me of a movie, “Like Water for Chocolate”, in which the emotions of the chef while cooking gets magically transmitted to everyone who eats the meal…in this case, all we have to do is read about you cooking the meal. I am off to the grocery store.

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