March 17, 2015
March in the Kitchen: Banh MI
David Chang's Momofuku-style recipe, it's become my go-to for banh mi at home. I tend to interchange pork or chicken depending on what I have around the house, though Chang's version is made with pate. I got some baguette from Lee's Bakery on Buford Highway, a place I had heard about plenty, but never visited. These baguettes were a revelation; light and airy with a perfect amount of crunch to the flaky exterior. I used to waste my time trying to make my own, which is something I'll never do again after tasting these. Oh yeah, you can get 3 for $1.00! How many food items today can you think of that are actually kick-ass and cost 33 cents!
Kenji's Sichuan-style dry-fried green beans. His lifehack on the traditionally deep fried dish is to broil the beans raw before dressing. The beans were tasty, and rightfully spicy with powdered and whole Szechuan peppercorns throughout. I could have gotten more color on the beans; just need a little longer under the broiler next time. A simple dish with robust flavors that can be whipped up quickly.