use real butter

I had a craving for this Japanese-style ginger salad dressing the other night. I’ve had it in a handful of Japanese restaurants and the stuff is addictive. One of many things I love about the web is that I can access a dozen recipes at the drop of hat and figure out how to make something – like this dressing. It’s actually carrot, ginger, sesame oil, sugar, vinegar, and miso paste. I love it.

savory bread pudding
The recipe I tried looked pretty good on paper. I have made several bread puddings that are sweet which I love, but I tend to like savories more than sweets. I thought it would be a hit. The flavors this recipe calls for are asparagus, swiss, gruyère, parmesan, marjoram, parsley, and green onions. I added some sautéed crimini mushrooms. The rest of the ingredients are the standard bread, eggs, and milk.

**Jump for more butter**

I made up a recipe on the fly tonight while preparing dinner. We were having pad thai and… I had a fresh batch of asparagus on hand. My fridge is usually stocked to the hilt, so I found some tofu and then swiped half of a flank steak intended for a meal later this week – I mean, we’re trying to EMPTY the fridge, right? The flank steak is sautéed with peanut and tamarind sauce with a hint of sugar, fish sauce, soy sauce, and sesame oil. I think I’ll omit the soy sauce next time. I fried the tofu and mixed it in at the last minute with the sauté. I like it! This goes in the quadrille notebook of keeper recipes.