Cookbook Club – Virtual Potluck

Well, COVID-19 happened, and that made dinner parties impossible… almost. But we can’t let anything stand in the way of Cookbook Club, so we figured out how to do a virtual potluck. We provided some recipe options from Bon Appetit for “when there’s nothing in the fridge”, and then we all gathered on Zoom to eat what we cooked. To virtually partake in our virtual meal (I feel like I’m in Inception), go to my Cookbook Club site. For now – my dish!

I chose the Soy-Ginger Dinner Scramble because I pretty much had all the ingredients, so I guess maybe more accurately it chose me. But since they’re all ingredients I like, it also sounded like it would be a tasty dinner.

I put thinly sliced cucumbers in a bowl with a few pinches of salt, massaging the cucumbers and squeezing off as much liquid as possible. I tossed the cucumbers in a mixture of honey and rice vinegar, and seasoned with salt.

I whisked together eggs, ginger, and soy sauce, which I cooked over medium-low heat in a little bit of butter.

I seasoned the eggs with a little salt, and served over rice topped with the cucumbers. The recipe also called for green onions and sesame seeds to garnish, but I didn’t have any so I went without (ahhh cooking in coronavirus times).

A dinner scramble makes for a tasty meal that is super quick to throw together (especially since I did the cucumbers in advance). I liked the Asian flavors of this dinner scramble.