What you’re looking at looks pretty elegant, doesn’t it? Some might even call it ostentatious in this current climate. But what you’re actually looking at is a handful of pantry staples, the end of a yogurt container and a few egg yolks. This Tuna Tahchin with Green Lentils and Preserved Lemon is my pantry’s take on the classic Iranian dish – Tahchin. Tahchin is a sort of rice cake bound together by yogurt and eggs and seasoned with saffron. It can stay as simple as that and still be called a tahchin. But most versions include a layer of protein, most often chicken, in the center. I made it with tuna, lentils and preserved lemon because that’s what I have in my house right now.
This was supposed to be a dessert. It was supposed to be a festive and Easter-y treat… but also unleavened to acknowledge the Jewish half of this household. But as you can clearly see, this Bacon and Egg Fried Rice is not a dessert. I mean, unless you have a fairly loose definition of the term “dessert”. Very loose…and weird.
I wanted cassoulet the other day and that is essentially why this pot of Baked White Beans happened. Lately, memorable restaurant meals have been flitting before my eyes. I dream of the agnolotti from my favorite Italian haunt and revisit every slurp of ramen and sip of ice-cold beer I experienced at the izakaya down the street. But mostly, I am haunted by memories of the cassoulet from La Palette on Queen West here in Toronto. And it’s not just the dish itself, it’s the staff, the decor, everything I felt sitting at that handsome bar. But I won’t be sitting at that bar again anytime soon. And I somehow doubt there is Toulouse sausage within walking distance from my house.
Noodles are always the answer. Or at least they’re the answer when you’re facing the extensional dread that comes with living through a pandemic. Noodles are a carb you can trust. Chewy, slurpable, and an easy vehicle for any sauce you can dream up. Shelf-stable and available in a variety of widths, noodles might just be the winning quarantine carb. But to be honest, if you forced me to choose between noodles and rice, there would be more than a pregnant pause. I’m not entirely sure which I would choose and I don’t want to choose so don’t ask me. Today is all about the noodles, though. Specifically these Sambal Peanut Tofu Noodles with Yu Choy.
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