Category Archives: Vegetarian
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…
On Saving Gingko Nuts
Last year our gingko tree produced a massive crop of nuts leading to the question of how to preserve them. I carefully washed and dried the unshelled nuts and put them into sealed plastic containers. Some I stored in the pantry, some in the fridge, and some in the freezer.
The gingko nuts from the freezer were chewy, and while they retained a little gingko-ness, they were not the ephemeral seasonal gingkos. They are fine to add to a hot pot, or soup, or steamed with vegetables because they would add a nice texture, but they are only a sorry memory of a bountiful autumn.
Our beautiful tree won’t have many nuts this year…
On Saving Gingko Nuts
Last year our gingko tree produced a massive crop of nuts leading to the question of how to preserve them. I carefully washed and dried the unshelled nuts and put them into sealed plastic containers. Some I stored in the pantry, some in the fridge, and some in the freezer.
The gingko nuts from the freezer were chewy, and while they retained a little gingko-ness, they were not the ephemeral seasonal gingkos. They are fine to add to a hot pot, or soup, or steamed with vegetables because they would add a nice texture, but they are only a sorry memory of a bountiful autumn.
Our beautiful tree won’t have many nuts this year…
Shiso-Almond Pesto Pasta
This is a very nutty pesto—just the right sauce for an original wafu spaghetti,
or other culturally crazed noodles, Japanese-style.
You could call this recipe a mistake, because I filled a 2 cup measure ¾ full for ¾ cup of almonds…
How did that work out?
Oh nuts!
Shiso-Almond Pesto Pasta
This is a very nutty pesto—just the right sauce for an original wafu spaghetti,
or other culturally crazed noodles, Japanese-style.
You could call this recipe a mistake, because I filled a 2 cup measure ¾ full for ¾ cup of almonds…
How did that work out?
Oh nuts!
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.
♥
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.
Ginkgo Nut Bleu Cheese Bites
Yesterday, under a sunny sky with golden ginkgo leaves raining down on me, I gathered yet another bucket of ginkgo nuts. Yes, we have several hundred. It must be my squirrel genes! Thanksgiving is coming up so I have been thinking about appetizers to bring to holiday dinners. Hostess gifts! Crackers are good: they can be served immediately or saved to enjoy later. I thought of cheese crackers with ginkgo nuts and found a few recipes which inspired me to try a version of my own.
Ginkgo Nut Bleu Cheese Bites
Yesterday, under a sunny sky with golden ginkgo leaves raining down on me, I gathered yet another bucket of ginkgo nuts. Yes, we have several hundred. It must be my squirrel genes! Thanksgiving is coming up so I have been thinking about appetizers to bring to holiday dinners. Hostess gifts! Crackers are good: they can be served immediately or saved to enjoy later. I thought of cheese crackers with ginkgo nuts and found a few recipes which inspired me to try a version of my own.
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