Posterous theme by Cory Watilo

Michael Yoon


Filed under: food

Best burger in St. Louis

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At least, the best one I've had here, and one of the best I've ever had anywhere: the off-the-menu Five Bistro burger at (obviously) Five Bistro: http://www.fivebistro.com

Ground brisket and short ribs, portabella mushroom, gruyere, and a fried egg on top, plus housemade fries, pickle, ketchup, mustard, and aioli!

A thing of beauty, both to look at and eat.

Dinner: radiatore carbonara, kale with guanciale

Local Harvest Grocery had fresh whole wheat radiatore (radiator-shaped pasta) from Mangia Italiano on sale, and I had Salume Beddu guanciale in the fridge, so I made carbonara. The boys enjoyed it and didn't notice or complain about the eggs in it.

I also boiled up some kale and dressed with olive oil, some rendered guanciale fat, some extra crispy cubes of guanciale from the carbonara, and white wine vinegar. I forgot to take pictures, but it was not what I could call a beautiful meal, so no big loss. Sent from my iPhone

Dinner: bluefish simmered in soy sauce, sauteed bok choy, brown rice, kim

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Bluefish recipe from Mark Bittman's indispensable "How to Cook Everything" iPhone app: http://howtocookeverythingapp.com/

It didn't turn out very pretty but tasted great. If you make it, eat the skin; it is not crispy but still awesome.

Beautiful little bok choy from Three Rivers Farm: http://threeriverscommunityfarm.com/

Dinner: salmon, turnips, greens, polenta

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Pan-seared sockeye salmon, roasted turnips, boiled turnip greens with olive oil and white wine vinegar, and fried leftover polenta (tried to make cakes but they fell apart).

The raw turnips were spongy but turned out pretty well.

Dinner last night, part 1

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Roasted beets and boiled beet greens, dressed with olive oil, sea salt, and red wine vinegar. Recipe from Marcella Hazan's "Essentials of Italian Cooking".

I got these beautiful little beets from the Tower Grove Farmers' Market last weekend; I'm not sure what variety they are. I will have to ask today. (There are also some leftover roasted turnips on the plate.)

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