Ancho Chile Salmon with Chinese Cabbage

After trying Richard’s Ancho Chile Rub on tuna, I also wanted to try it on salmon. Combined with some Chinese cabbage prepared with fish sauce, soy sauce, and shichimi togarisahi, this makes for a dish with a small number of ingredients that is simple to prepare, but has a lot of flavor and is healthy. We both loved this. The only thing I will change next time is to add a few wedges of lime, which I didn’t have but I think will add a nice bit of freshness to the earthy flavors. Continue reading “Ancho Chile Salmon with Chinese Cabbage”

Noodle Soup with Beef and Cabbage

Our trip to France disrupted my usual routine to decide every Friday what to eat for the upcoming week and to do all of the grocery shopping needed for that. So on Tuesday after work there were no groceries in the fridge for cooking, nor a plan. So I went to the supermarket (since specialty stores like butchers were already closed) and had to decide on the spot what I wanted to make with the produce available. I bought some wet-aged south american sirloin and Chinese cabbage to stir-fry and serve with rice. When I came home, I decided to … Continue reading Noodle Soup with Beef and Cabbage