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Yoo Eatz

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every dish has a story

Momofuku-Style Cherry Tomato Salad With Soft Tofu and ShisoDec 09, 2011

My apologies for the blurry, dark photo. It was late, and I was hungry.

When I was about two years old, my best friend in the whole world was Jon. He was six months younger but a whole head taller than me, and while I was very quiet and shy, he could wail loud enough for the both of us (or so my mom says). Where I would scamper, he would lumber. One of the only things we seemed to agree upon was that pigeons were meant for chasing (we're city kids), but despite our differences, we were practically inseparable: JonJon and SaSa. Then his family moved down the Peninsula, and our paths wouldn't again cross until much later.

In college, my Jon was my buddy Kevin. Again, he was the outgoing one, and quiet little me always seemed to be tagging along to his parties. His social sphere was only slightly smaller than the campus population, whereas I tended to stick to a very small circle of friends. So it was a strange twist of fate when I found out that Kevin and Jon were close friends, having met through the university's crew team.

Fast forward about 15 years to last weekend when we hosted Jon, Kevin, and their awesome wives for a little dinner party conceived through my Momofuku cookbook. We enjoyed an upscale ssam dinner (Korean barbecue served as make-your-own lettuce wraps) with kalbi-style New York strip and grilled pork belly and an insalata caprese-inspired cherry tomato salad that I was dying to try. Rather than nesting the tomatoes on soft discs of mozzarella, Chang substitutes silken tofu and replaces zesty strips of basil with equally pungent Japanese shiso.

The resulting dish was fantastic, even heading into Winter (I can only imagine what it's like when the tomatoes are at their peak of flavor in late Summer). And in one of my pensive moments (because — if you haven't already noticed — I am a quiet person) I realized it's a terrific metaphor for these friendships: seemingly mismatched ingredients intersecting in a harmonious medley. For the recipe, read on.

Spaghettini with Cherry Tomatoes, Garlic, and ProsciuttoAug 31, 2010

In preparation for last night's dinner of our new favorite pasta, I asked Dave to stop by the grocery store on his way home to pick up prosciutto and cherry tomatoes. Unfortunately (or fortunately?), Molly Stone's ran out of the 4-oz. packs of deli meat and pint-sized containers of tomatoes, so we ended up with a pound and two pounds, respectively! So to make sure that it didn't go to waste, I whipped up another pasta using some of the leftovers. Now if I can just figure out what to do with the other 8 oz. of prosciutto...

For the recipe, keep reading.

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