This recipe for Vietnamese-inspired Chicken Bun Cha bowls with fried shallots on top is based on a class I took at my local PCC in April 2023. It takes just under two hours from when I started until when we ate. When I redid this last night (2024-03-11), I made some of the sauces the night before, employed the food processor more, and things flowed smoother. Any extra meat or sauce can be used in Bahn Mi. ...
This can also be made in a waffle maker. Ingredients: 3 zucchini, grated 2 carrots, peeled and grated 2t salt 3 eggs 1/2C flour 1t baking powder 1/2C feta 1T olive oil 3 chives, chopped (or use 1t dried leeks) 1/2 t dried dill butter (for frying) sour cream (optional topping) Place grated zucchini and carrots into a colander. Salt. Allow it to drain a few minutes. Squeeze into colander to drain off as much water as you can. (You can also put the mixture in a clean towel and twist.) Mix it good. ...
For my birthday, I took a cheese making class at PCC, the local organic food chain. While I’m a little frustrated at eco-snobbery vibe, it’s close and the classroom facilities are nice. If it were as fun to shop in as Whole Foods is on an empty stomach, I’d be in a far worse financial situation… They publish a quarterly-ish catalog of their classes. Lebanese cuisine filled up before I could decide, but cheese making was experimental cooking enough that I thought I’d give it a try. ...