Condensed Milk, Preserved Lemons, and Leeks - Oh, My!
Solving your ingredient mysteries PLUS the Gochujang Everything Slaw
Last week, I put out a call on Instagram - which ingredients are you struggling with? What produce has you stumped? You all came through with so many responses that I had *no choice* but to do a special edition of The Dilly Dally: Ingredient Mysteries SOLVED. Hope this helps!!!
What should you do with:
Answer:
No-Churn Ice Cream
Here’s a recipe for a simple vanilla flavor. You can add toppings or fudge or fresh summer berries right before popping it in the freezer.
This Banana Cream Pie version also looks delicious.
What should you do with:
Answer:
Erewhon Kale Salad (Copycat)
Make this on a Monday and it’ll be just as delicious on Thursday. It’s a great copycat recipe and the perfect base for any and all leftover protein.
Kale Sauce Pasta
This recipe is a great way to quickly use up loads of the leafy green.
What should you do with:
Answer:
Upside Down Puff Pastry Tart
Hear me out. I really think the leek is a GREAT candidate for this huge TikTok trend. I’d layer it with Parmesan and garlic confit to really WOW with little effort.
Grilled Leeks with Romesco Sauce
It’s summer. You gotta grill them. This NYT recipe should do the trick!
What should you do with:
Answer:
Dal
One of the most SATISFYING vegetarian dishes. This video from Rainbow Plant Life gives a good recipe and great technique tips.
What should you do with:
Answer:
Pasta Sauces
Could be a fantastic addition to something as simple as “Daddy Pasta,” or you could get fancy and do this Creamy Preserved Lemon Orzo from Bon Appetit.
Roasted Veggie Topper
This version with Roasted Carrots and Dates looks divine. This would be the perfect summer side dish alongside grilled swordfish.
The Gochujang “Everything Slaw”
So I don’t actually like traditional coleslaw. Mayonnaise sort of freaks me out??? I’ll eat it on a fried chicken sandwich, of course, but I’m always looking for a more zingy (less creamy) kind of alternative.
Enter the muse: gochujang. This sweet and spicy Korean paste brings the neutral cabbage to life and seriously, I’ve been using it on everything. It’s the perfect addition to a bbq pork wrap, topper for homemade hummus, and a crunchy sandwich filler for the best sandwich I have ever made/eaten in my life (more on this next week!).
I kept it simple with just the dressing and cabbage, but here’s a great recipe that includes lots of other crunchy veggies!
I plan to continue doing this feature here and there, so please leave a comment or shoot me a message with your own ingredient mysteries!
Happy Eating!
Mary