Category Archives: Vegetables
Korean Vegetable Pancake
It’s Hanuka and we have been eating pancakes. These were pancakes made by Mr. Tess some time ago, yet they deserve some space on my blog.
I bought a bag of Korean pancake mix, thinking it would have some special secret ingredient. I’d made them from scratch with vegetables and seafood but they were not quite the same as the pancakes served at our favorite Korean restaurant. But no, just ordinary flour, baking powder, spices… I hate wasting food, and the minor convenience of one measuring cup, one bowl, a knife, and a frying pan means we’ll eat them at least a couple of more times…
Korean Vegetable Pancake
It’s Hanuka and we have been eating pancakes. These were pancakes made by Mr. Tess some time ago, yet they deserve some space on my blog.
I bought a bag of Korean pancake mix, thinking it would have some special secret ingredient. I’d made them from scratch with vegetables and seafood but they were not quite the same as the pancakes served at our favorite Korean restaurant. But no, just ordinary flour, baking powder, spices… I hate wasting food, and the minor convenience of one measuring cup, one bowl, a knife, and a frying pan means we’ll eat them at least a couple of more times…
Korean Cold Noodle Soup with Radish Water Kimchi
Eating cold noodles in winter, preferably in front of a great big fire, is a way of enjoying the best of two seasons.
We made a meal of this when Mr. Tess returned from Philly after working there for nearly two months. As a dyed-in-the-wool noodle-lover it was the best thing I could think of to welcome him home. I don’t think he was disappointed in the menu; at any rate he was happier than the cats were.
Korean Cold Noodle Soup with Radish Water Kimchi
Eating cold noodles in winter, preferably in front of a great big fire, is a way of enjoying the best of two seasons.
We made a meal of this when Mr. Tess returned from Philly after working there for nearly two months. As a dyed-in-the-wool noodle-lover it was the best thing I could think of to welcome him home. I don’t think he was disappointed in the menu; at any rate he was happier than the cats were.
Korean Radish Water Kimchi
These pickles are absolutely delicious, especially the water which can only be called addictive: sour, salty, sweet, and popping good…
Korean Radish Water Kimchi
These pickles are absolutely delicious, especially the water which can only be called addictive: sour, salty, sweet, and popping good…
Tomato Water Geleé and Pickles
and drinking the excellent wine on my own:
the pasta queen!
Tomato Water Geleé and Pickles
and drinking the excellent wine on my own:
the pasta queen!
Shioyaki Trout with Shoyu-Beurre Noisette Beans
Nothing looked prettier on ice at the fish counter than some pale pink and silver trout fillets to accompany the new potatoes and really ripe tomato from the farmers’ market. The green beans were so fresh they really did snap!
This post outlines how to “salt-grill” fish, and how to prepare green vegetables so they retain their bright color. Both are valuable techniques to add you your cooking repertoire.
Shioyaki Trout with Shoyu-Beurre Noisette Beans
Nothing looked prettier on ice at the fish counter than some pale pink and silver trout fillets to accompany the new potatoes and really ripe tomato from the farmers’ market. The green beans were so fresh they really did snap!
This post outlines how to “salt-grill” fish, and how to prepare green vegetables so they retain their bright color. Both are valuable techniques to add you your cooking repertoire.
Edamame Hummus
Exotic yet familar, this innovative combination of pureed edamame beans, feta, yogurt, and olive oil makes a deliciously distinctive dip. It’s a lovely appetizer, a wasabi-pea-green and salty-not-quite-sour dunking medium for rice crackers or vegetables to snack on while the grill does its magic on dinner.
I learned that too many beans can spoil the dip…
Edamame Hummus
Exotic yet familar, this innovative combination of pureed edamame beans, feta, yogurt, and olive oil makes a deliciously distinctive dip. It’s a lovely appetizer, a wasabi-pea-green and salty-not-quite-sour dunking medium for rice crackers or vegetables to snack on while the grill does its magic on dinner.
I learned that too many beans can spoil the dip…
A Shiso Watch—telling time in the garden
A garden, if only a few pots of plants, follows its own pace. In spite of the very hot dry weather during this past week, my herbs have produced a growth spurt. It was time to pinch the top growth of leaf pairs to encourage the plants to become bushy, and to stop early flowering. I look on this event as the first small harvest. And at least a simple lunch…
Shiso, Miso,
Tomato Pasto
with Cheese
A Shiso Watch—telling time in the garden
A garden, if only a few pots of plants, follows its own pace. In spite of the very hot dry weather during this past week, my herbs have produced a growth spurt. It was time to pinch the top growth of leaf pairs to encourage the plants to become bushy, and to stop early flowering. I look on this event as the first small harvest. And at least a simple lunch…
Shiso, Miso,
Tomato Pasto
with Cheese
Shiso Watch 2012
While I have been studying Japanese cooking, shiso has become a significant summer flavor. It’s easy to grow, and has a role in lots of recipes. I think it will be of interest to see how well they grow over this season and what use I can make of the leaves.
I’ll add to this post as the plants grow.
In the meantime, click the thumbnails for links to recipes.
♥
Shiso Watch 2012
While I have been studying Japanese cooking, shiso has become a significant summer flavor. It’s easy to grow, and has a role in lots of recipes. I think it will be of interest to see how well they grow over this season and what use I can make of the leaves.
I’ll add to this post as the plants grow.
In the meantime, click the thumbnails for links to recipes.
♥
Sweet Sweet Avocado!
Sweet avocados? No, that is too strange!
As unlikely as you having seen this movie:
Ford Maddox: We don’t care if these girls want to eat their men. That’s the Piranha Man’s problem. We just want the avocados.
But my curiosity was piqued, and this delicious Vietnamese milk shake is what I discovered.
Sweet Sweet Avocado!
Sweet avocados? No, that is too strange!
As unlikely as you having seen this movie:
Ford Maddox: We don’t care if these girls want to eat their men. That’s the Piranha Man’s problem. We just want the avocados.
But my curiosity was piqued, and this delicious Vietnamese milk shake is what I discovered.
Skewered Scallops
Scallops are fast food!
These sweet, succulent, toothsome tidbits smelling of the ocean are too delicious to eat only on special occasions.
Scallops are fast food. If you cook them too long they will become rubbery and inedible.
Bay scallops must be very fast. Smaller bay scallops are usually quickly cooked in a fast stir-fry, or in a sauce for pasta, or in a soup.
This recipe is unusual in that the little scallops are skewered, sauced, and broiled.
The scallops are fine served at room temperature so would make a nice appetizer or snack with drinks.
Skewered Scallops
Scallops are fast food!
These sweet, succulent, toothsome tidbits smelling of the ocean are too delicious to eat only on special occasions.
Scallops are fast food. If you cook them too long they will become rubbery and inedible.
Bay scallops must be very fast. Smaller bay scallops are usually quickly cooked in a fast stir-fry, or in a sauce for pasta, or in a soup.
This recipe is unusual in that the little scallops are skewered, sauced, and broiled.
The scallops are fine served at room temperature so would make a nice appetizer or snack with drinks.
A Plantain Dessert
When I was 12, I read an article in one of my mother’s “women’s magazines” about grilled bananas. We lived in a big old house with two fireplaces where we would often toast marshmallows over the glowing embers. Roasted bananas appealed to my desire for the exotic beyond the isolated UP. My mom was skeptical while I was persistent. She finally agreed to the experiment if the bananas were wrapped in greased tinfoil and placed in the embers. She wisely prevented me from poking a banana on a marshmallow stick—the result was a gooey mash of burnt banana and margarine…
A Plantain Dessert
When I was 12, I read an article in one of my mother’s “women’s magazines” about grilled bananas. We lived in a big old house with two fireplaces where we would often toast marshmallows over the glowing embers. Roasted bananas appealed to my desire for the exotic beyond the isolated UP. My mom was skeptical while I was persistent. She finally agreed to the experiment if the bananas were wrapped in greased tinfoil and placed in the embers. She wisely prevented me from poking a banana on a marshmallow stick—the result was a gooey mash of burnt banana and margarine…
Corn & Cabbage Buttered Miso Soup
The Japanese love corn:
on pizza, pasta, at McDonald’s, in gyoza, in soup, …so why not add it to miso soup?
As for cabbage in Japan, it is used in one of their most famous dishes: okonomiyaki, the cabbage-stuffed “as you like it” pizza.
Cabbage is also popular in soups, pickles, and as a side dish for deep-fried foods.
So why not enjoy it in miso soup?
Add a pat of butter, and you’ll experience sweetness and richness if only in a meal.
Corn & Cabbage Buttered Miso Soup
The Japanese love corn:
on pizza, pasta, at McDonald’s, in gyoza, in soup, …so why not add it to miso soup?
As for cabbage in Japan, it is used in one of their most famous dishes: okonomiyaki, the cabbage-stuffed “as you like it” pizza.
Cabbage is also popular in soups, pickles, and as a side dish for deep-fried foods.
So why not enjoy it in miso soup?
Add a pat of butter, and you’ll experience sweetness and richness if only in a meal.
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