Subj : NYT Most Requested - 14
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From : Dave Drum
Date : Wed Oct 09 2024 02:14 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Sheet-Pan Bibimbap
Categories: Mushroomd, Potatoes, Vegetables, Rice
     Yield: 4 servings

     6 oz Oyster mushrooms; in
          - bite-size pieces
     1 md Sweet potato; scrubbed, thin
          - sliced in half-moons
     1 sm Red onion; thin sliced
          - crosswise in half-moons
     3    Packed cups coarse chopped
          - Tuscan or curly kale
     6 tb Olive oil
          Salt & black pepper
     4 c  Cooked medium-grain white
          - rice; (cold leftovers)
     4 lg Eggs
     4 ts Toasted sesame oil; more to
          - taste, to serve
     4 ts Gochujang; more to taste, to
          - serve
          Kimchi; to serve (opt)

 Position racks in the top and bottom thirds of the oven
 and set oven @ 450ºF/232ºC.

 On a large sheet pan, arrange the mushrooms, sweet
 potato, red onion and kale into four separate quadrants.
 Drizzle the vegetables with 3 tablespoons of the olive
 oil, season with salt and pepper, and toss to coat,
 keeping the types of vegetables separate. Try to not
 crowd the vegetables; you want them to brown, not steam.
 Roast on the top rack until the sweet potato is
 fork-tender, the onion and mushrooms are slightly
 caramelized and the kale is crispy but not burnt, 20 to
      25    minutes.

 Meanwhile, place another large sheet pan on the bottom
 rack to heat. When the vegetables are almost done
 cooking, in the last 5 minutes or so, remove the heated
 pan from the oven and evenly drizzle the remaining 3
 tablespoons of olive oil on it. Spread the rice over
 half of the pan. Crack the eggs onto the other half and
 carefully transfer to the oven. Bake until the whites
 are just set and the yolks are still runny, 3 to 6
 minutes (this time may vary depending on your oven, so
 watch it carefully).

 To serve, divide the rice evenly among four bowls. Now
 divide the vegetables evenly as well, placing them in
 four neat piles over each portion of rice. Use a spatula
 to slide the eggs over the vegetables. Drizzle each bowl
 with 1 teaspoon of sesame oil and dollop with 1 teaspoon
 of gochujang, adding more if desired. Mix everything
 together with a spoon or chopsticks before diving in,
 and serve kimchi alongside, if you prefer.

 By: Eric Kim

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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