Bi Bim Bop

Tonight we are having bi bim bop.  It's Korean dish that I remember fondly from my days in Ann Arbor & I was inspired by a recipe in Bon Appetit but ended up using one I found on the Food Network.  The Millgate Farms london broil was marinated in 7 up! for a few hours then drained & marinated in soy sauce, grated Korean pear, sesame seeds & oil, honey, brown sugar, garlic, ginger and green onions.   I'm about to saute some carrots, spinach, Kilbuck Farms mushrooms and asparagus in sesame oil & "lay them beautifully" on the rice as the recipe suggests.  Can't wait.

Its been a long cold winter

but I'm back.  Last night I used the second last gallon bag of frozen tomato sauce.  I have no idea what was in there but boy was it good!  I used it for chicken and eggplant parmesean.  I salted the eggplant slices, and dipped both the eggplant and the chicken in fresh Amish eggs.  I don't usually use eggs, but I think that is really the secret to good chicken parm.  Then a quick dip in panko, some salt & into the olive oil & butter they went.   Then I put them all in the oven with a touch of that great sauce & a slice of fresh mozzarella.  We sprinkled fresh basil from the market on top & it almost felt like spring.