Thursday, 23 July 2009
Gentle readers (adventurous cooks). Science is a demanding mistress who leaves precious little time for blogging. Though I intend to sporadically update this blog, it will be quite rare from here on in. I'm leaving it up as a recipe archive. Enjoy, and see you when I retire (or get tenure)!
Fish balls: okara, shitake mushrooms, chopped yuba, capers, garlic, wakame, soy sauce, smoked paprika, chickpea flour.
I ate this with kimchi rice (exactly what it sounds like) and a bowl of miso onion soup.
Now, excuse me. I have some extremely nerdy thoughts to think, some slime to pipette, and fitness landscapes to paramatize.
Dancing to: Nrrrd Grrrl. MC Chris.
Friday, 17 July 2009
I find the farmer's market pretty exciting, generally. This is because a)I like produce and b) I am easily amused. However, there are some people whose mere presence (and they're not there every week) throws me into a tizzy. They are: the smoked shitake dude, the heritage potato guy, and the fancy tomato people. (Those aren't their official names.) This week, the smoked shitake dude was there! Oh joy! Oh yummyness!
Also, life is especially full as of late, and I haven't been cooking very involved dinners. This is quick but satisfying. I looove the combo of mushrooms, plums and smoke. It's deep and dark and mysterious and earthy. And in this particular incarnation, slurpy as well (bonus).
Saute about 3 cups of sliced smoked shitake in a splash of sake. Add a handful of chopped roasted chestnuts or a cubed cooked sweet potato (ie, you want something sweet and dense)
When the mushrooms are done, mix the sauce together in a cup and then add it to the pan:
1 tbs ume paste
1 tbs mirin
1 little dash soy sauce
1 tbs white wine (or sake)
dash lemon juice
about 1/4 cup of water to thin it out
Toss with two people worth of rice noodles. I used these fancy-pants pumpkin rice noodles, but they totally didn't taste pumpkin-like.
Variation: for extra points, leave out the water and add 1/2 cup of extra strong brewed black tea to the sauce. Jack the heat up so that the sauce reduces a bit, and proceed.
Slurp your noodles along with: Coco Rosie. Everybody wants to go to Japan.
Monday, 13 July 2009
...make beans. It's what I do. I *am* vegan, after all. These ain't pretty (as you see in the photo), but oh sweet jeebus, are they ever a yummy and satisfying dinner.
1 small onion
3 cups cooked black eyed beans (or other white beans such as butter beans)
2 heads roasted garlic
2 large, juicy lemons (you know ... the big sicilian ones that you can practically eat straight up)
a handful (yes a giant handful) fresh thyme. I mean it. Fresh thyme or bust.
salt and pepper.
Saute onion in whatever strikes your fancy. I used a splash of white wine. Add the beans, the garlic mush from the two heads of garlic, and the zest from both lemons, and a bit of water. Simmer for a minute or 5 while you separate the thyme leaves from the stems. You should have at least 1/4 cup of fresh thyme leaves. I had about 1/3 cup. It's a lot. Add the juice from both lemons, the thyme leaves, salt and pepper. Heat up to a simmer, then cover and turn the heat off entirely. Leave it for 5 mins. If you want, stir in two or three tbs of nutritional yeast. Eat the beans! Sing! Boogie! Be happy that lemons exist! Ahem.
I served this beany lemony goodness over baked potatoes. If you don't have roasted garlic lying around (because really, who leaves roasted garlic lying around for more than 30 seconds without eating it?), just throw the garlic in the oven with the potatoes, and add it to the beans whenever it's done.
Sexy in a garlic breath, full-of-beans kinda way: Queen Bitch, by David Bowie.