of this lunch is typical-for-me fare - omurice
steamed broccoli with Spanish
cheese. The coconut mochi
is a chocolate-infused part of yesterday's batch. (Chocolate
was not part of the recipe, but anyone who knows me
would be surprised if I didn't try it anyway.)
But between those are some experiments.
The first is steamed taro roots. They're potatolike,
but the taste and texture is different enough that I
wasn't sure how I'd cook them by themselves. What
flavors compliment taro root? So I cut two of them into
1/4" discs and steamed them about 15 minutes until
they were tender enough to eat, then tried them with
various seasonings. Salt, ketchup, garlic powder, butter...
surprisingly, the best one I found was okonomiyaki sauce,
so that's what's in the little blue container.
Surrounding the mochi are a few French
garlic bread soldiers. The last batch of French
bread I made came out kind of weird - the dough was
wetter than I intended, making it sticky and very elastic,
and I got distracted and let it rise for much too long.
However, because of the added elasticity the dough didn't
collapse; it just spread out into a wide, low loaf.
Hmm. After I baked it I found that the bread was lighter
and airier than usual, and in fact reminded me of the
garlic French bread at Jason's Deli. Hmmm! So I buttered
and garlicked up a piece, toasted it over low heat,
and it's pretty darn close! So, I packed a few long,
thin strips - "soldiers" - into this lunch