caen-dusk-writer-amateur-cook

[caen-dusk-writer-amateur-cook]

Updates to come!!

I've been a bit busy but I've been writing and cooking! Here's a little sample

[caen-dusk-writer-amateur-cook]

chapters start going live on patreon!

[caen-dusk-writer-amateur-cook]

goal

So aside from posting things here [recipes, shorts, etc] I'm working on keeping up with writing my book. It's a supernatural fiction set in our world.



I'm working to have it done and ready to publish by the end of the year, so if you'd like a sneak preview of the book and want to support an aspiring author you can go to my patreon. link's in my bio!

[caen-dusk-writer-amateur-cook]

patreon is live!

The prologue to my book is up for the public on my patreon, I will be adding my chapters for tiers on the 1st of each month [fingers crossed I keep a schedule lol]

[caen-dusk-writer-amateur-cook]

goals

So aside from posting things here [recipes, shorts, etc] I'm working on keeping up with writing my book. It's a supernatural fiction set in our world.

I'm working to have it done and ready to publish by the end of the year, so if you'd like a sneak preview of the book and want to support an aspiring author you can go to my patreon. link's in my bio!

[caen-dusk-writer-amateur-cook]

Bomb apple sandwich

So first I will say this is a smoking snack it pairs best with your finest bowl.

* I recommend using apple cinnamon bread but honey wheat or even white bread will do

* I use crunch peanut butter but you can use any nut butter you want

* next mix up some cinnamon sugar

* peel and finely slice one apple

* mix your apple slices with the cinna-sugar

Now here's where I get bougie

* peanut butter or nut butter of your choosing both slices of bread

* add spiced apple slices to the peanut butter. If the apples are thin apply generously

* close sandwich and butter outside of the sandwich, add cinnamon sugar mix to the butter and shake off excess

* place sandwich in skillet and toast until sugar on bottom is melting and sticking more to the bread than the pan, then flip and repeat

If there's any cinnamon sugar left add to the hot pan to let it melt

Once you see it browning add enough milk to take all of the sugar with it as you deglaze the pan

Using a rubber spatula gently mix the burning/burnt sugar with the milk until they incorporated

Once the mix is incorporated and altogether (no sugar on the edges of the pan ideally) add to your sandwich as a gooey topping or have as a dip

I wish I'd added more apple but I think this was a winner

[caen-dusk-writer-amateur-cook]

Homemade ramen!!

Alright, we know recipe blogs drag on too long so here's your intro:

I learned a lot before I made this my mainstay recipe, I've made it many times and 9/10 times it's a winner. The broth measurements are assuming at least 2 people are eating.

This is a chicken AND fish broth. fyi for those not interested in fishy broth.

First your broth:

2 cups of chicken stock, chicken broth will also do as long as its not strongly seasoned

2-3 TBS of oyster sauce

3-4 TBS of mirin [aji-mirin is what the bottle says and can be found in most grocery stores international section, if not any Asian grocery will have it]

2-3 dashes of temari soy sauce

OR

2-3 TBS of regular soy sauce

Next the fish stock portion:

a small handful of dried shaved bonito flakes into warm water placed over low-to-medium heat

add fresh long chopped green onion into fish stock pot

large chunk carrot in with onions

if fresh ginger is on hand add one chunk approximately .5 inch long. if no fresh if on hand add 1 TBS of dried ginger

once it has reached a boil and become fragrant remove from heat. Strain into chicken broth pan.

2 TBS of light brown miso paste added to a cup of broth.

mix until incorporated, then add to pot and stir

keep on low heat while skimming off any scum or residue

Next we move onto your toppings, I like to make a variety of vegetable toppings to go with it. So here are some fan favorites.

Toasted carrots-

first cut carrots into approx. 4 inch chunks

next cut into 1-2 cm thick[lgwise] pieces

once cut put over medium heat in skillet, add soy sauce and mirin until tnder and lightly charred

sauteed diakon-

Like the carrot [assuming similar thickness] cut into 4 inch chunks

if your diakon is particularly thick cut length wise to have sections approx. 2-3 cm across

now cut the diakon perpendicular. aim for the slices to be about 1 cm thick [mandolin slicers are wonderful for this]

next youll add these to a warm skillet with a mix of oyster sauce, soy sauce, and mirin.

sautee in sauce mix until sauce is sticky and radish is tender

marinated egg-

standard for almost all ramen the soft boiled egg, put your eggs in water to boil and make the marinade first

4TBSwater/2 TBS sake if available/

3 TBS soy sauce

2 TBS oyster sauce

add to jar and mix

once eggs are boiling set timer, 7 minutes for soft and slightly runny yolk, 8 for a more custard like yolk

once eggs are cooked to your liking quickly place eggs into an ice bath

blanching the eggs will make them easier to peel and remain intact

peel quickly and carefully, add eggs into the marinade jar. If you need more liquid add your broth

Fried lotus root-

my favorite topping, use poached lotus root presliced is preferable but if you find it whole you'll have to cut it yourself. Ideally slices should be about 1-2 cm thick. pat dry

while your frying oil heats mix cornstarch/flour/potato starch etc with paprika, oregano, black pepper and garlic powder

slowly add water to dry mix until a batter is formed

dip your lotus root and fry until golden

if like me you like yours a little crunchier use your dry mix as your breading to fry the lotus root until a like brown color

let cool, season and top!

chicken cutlet-

If you don't have whole chicken breast on hand I use canned chicken breast

drain and save the liquid from the can and empty chicken into a bowl

add flour and mix with your chicken

next add one raw egg to the chicken and flour and mix. You want a thick binding agent between the flour and egg so it holds shape while cooking

shape your chicken mix into medium/palm sized patties

dip your patty or chicken breast into flour

next beaten eggs

next a mixture of flour and your chosen seasonings

next fry until golden

Now since I'm not able to make my own noodles I use maruchan noodles usually, boil the noodle block separately in plain water. one block of noodles per person

Next you'll want to arrange it, because part of ramen is the starting look.

Pour your fresh noodles into your bowl, next gently laddle your hot broth until the noodles are just peaking out. Arrange your sliced chicken cutlet at the center of your bowl on top of your noodles. Now around it place your chosen vegetable toppings

[picture]

Also use your leftover broth as the liquid for your rice before stir-frying