This week's meal includes Pork and Sesame Udon Noodles, Smashed Cucumbers, and Chocolate Chip Cookies.
The Pork and Sesame Noodles is a flavorful noodle dish with ground pork and a beautiful brown sauce. The recipe is inspired by Claire Saffitz's recipe from Bon Appétit, Better-than-Takeout Stir-Fried Udon. The udon noodles are thick and tender and mixed with browned green cabbage and sesame oil. The ground pork is cooked until well browned and seasoned with green onions, fresh ginger, sesame seeds, mirin, and soy sauce. Mirin is similar to sake but has more sugar and less alcohol. It pairs perfectly with soy sauce since soy sauce is so salty. I mix all the components to create a perfectly balanced dish: toasted sesame seeds and green onions garnish the dish.
Smashed cucumbers is a Sichuan dish that is typically served with rich, spicy food. So it pairs well with the Pork and Sesame Udon Noodles. This recipe comes from Cooks Illustrated. The cucumbers are smashed to create irregular pieces that hold onto the dressing. The dressing is made from Chinese black vinegar, garlic, soy sauce, toasted sesame oil, and sugar. The salad is garnished with toasted sesame seeds.
The Chocolate Chip Cookies are my family's favorite. I make them every year when we vacation at Lake Okoboji. This recipe comes from Maggie's mom, Nancy, so you know they are fantastic (she's a great cook). There is nothing special or secret about these cookies. They are classic in the most perfect way.