I have a complete and total mish-mosh of dining and cooking tidbits. No organizing principle whatsoever.
First up — great news for east-side fans of fluffy frozen treats:
Suno Dessert Café will open a new location near Emory University, at the corner of N. Decatur Road and Clairmont Road, later this month. The Asian-style dessert features freshly shaved milky ice topped with fruit, powders, beans, syrups, condensed milk and various other options. Here is a strawberry/kiwi cup I ate last weekend at the Suno in Duluth.
Next — Ramen noodle restaurant offers rich broth option:
I have always liked the broth at Umaido in Suwanee just the way it is. But I do sometimes hear from ramenaniacs who find the tonkotsu pork bone broth not rich enough. They should go back and try the “rich” option, now available on all the soups. Here is my daughter’s rich tonkotsu ramen:
And here is the non-rich, extra-spicy ramen I ordered:
The restaurants offers spice levels of 1 to 3. This is 3. It was blistering. My wife ordered a seafood ramen made with tonkotsu broth infused with the smoky flavor of dashi fish flakes. It was the most intense umami taste I can recall. We really loved it. Umaido just keeps getting better and better.
And now on to cooking:
I had some fish broth in the freezer that I made from the bones of a whole tilefish we ate a couple of months ago. So I made this quick, easy Thai soup from it. A little coconut milk to color the broth, and crushed lemongrass, hot Thai chilies and ginger to flavor it. I cooked English peas, honshimeji mushrooms and shrimp in the broth, then finished it with scallions, cilantro, fish sauce and lime juice. I think this soup would be good with canned chicken broth.
Now that the weather is warm in our house, that means it’s frozen yogurt season. I like to make a quick version in our ice cream machine with Greek yogurt and whatever kind of sweetened fruit we have on hand.
This is a quick yogurt made with the getting-mushy strawberries left over from the previous night’s dessert. I mashed them with sugar and lime juice, then froze the mixture with 2% Greek yogurt for about 20 minutes. If anyone wants to hear more about this, I can post a food story I wrote a couple of years ago, which has a number of recipes.
Finally, we cooked a rack of lamb for dinner the other night, for no reason other than it looked good in the Dekalb Farmers Market.
Rack of lamb is expensive, so I got just one for the four of us – resulting in about 2 chops apiece. I made a crust from crushed garlic, olive oil, salt, pepper, and rosemary and thyme from the herb garden. I cut the rack in two and coated each half with this flavorful paste. I roasted it, loosely tented with foil, at 400 degrees for about 20 minutes, then removed the foil and cranked the heat for a final five minutes. We all wanted more lamb but ate more potatoes. All told, this meal was no more expensive than a burrito run to Chipotle.