tag:blogger.com,1999:blog-83986155043051620902024-03-05T14:35:01.820-08:00cooking with pollymy recipe journalPollyhttp://www.blogger.com/profile/16231066099593942070noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-8398615504305162090.post-29521663146364748422012-09-03T19:48:00.002-07:002012-09-03T19:48:43.460-07:00Boiled Peanuts with Star Anise<div class="separator" style="clear: both; text-align: center;">
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You can’t get any fresher than this. Straight off the branches, these peanuts are so good. They don't taste or feel like roasted peanuts at all but more like a crunchy bean. These are great just to snack on or toss them into salads or cook them with rice.<br />
It's a little labor intensive since the peanuts have to be shelled but you can delegate this task to your kids…<br />
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Boiled Peanuts Recipe:<br />
2 pounds of raw peanuts in the shell resulted in about 5 cups shelled with skin on<br />
3 cups water <br />
1/2 cup soy sauce<br />
4-5 star anise<br />
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bring to a boil, lower heat to a simmer, cover and cook for about 20-30 minutes or until tender but still crunchy, strain, cool and keep refrigerated and enjoy it chilled<br />
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Pollyhttp://www.blogger.com/profile/16231066099593942070noreply@blogger.com0tag:blogger.com,1999:blog-8398615504305162090.post-11559662087515049752012-08-19T21:38:00.004-07:002012-08-20T07:28:30.202-07:00Padron Peppers blistered with Furikake<div class="separator" style="clear: both; text-align: center;">
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When I first saw these peppers a few years back, I was so sure it was the Japanese Shishito chile pepper. They are so similar, you can definitely swap out when the padron chile season ends and the Shishitos come to market. Same simple preparation and such a peppery flavor with a tender texture. Usually they are quickly deep fried or pan fried in olive oil and tossed with sea salt. Great served as an appetizer, one biter finger food. <br />
I thought I'd give these a little Asian twist and sprinkled a version of Furikake seasoning. This is a Japanese seasoning which comes in numerous variation but generally contains sesame seeds, crumbled nori, dried bonito (fish) flakes, chile powder, salts, dehydrated egg and msg. So I made my own variation:<br />
<br />
1 tbsp sesame seeds, toasted and crushed<br />
1 each nori sheet, crumbled<br />
pinch dried bonito flakes, chopped<br />
1/2 tsp sea salt<br />
1 tsp orange zest<br />
<br />
Crumbling nori sheet is messy so use a bowl larger than you think you need and the only way I know how to do this is by hand. I think toasting the sheet lightly over a flame gets it crispier and easier to crumble. Of course, as most things, you can buy it already crumbled but it's like toasting and grinding spices, you can do just as much as you need. And I also prefer the larger flakes of nori... which by the way has endless applications. Sprinkle on eggs or better yet, fold into omelets; rice, salads... More on nori/seaweed in a future post.<br />
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Generously sprinkle the seasoning onto pan fried peppers as soon as they are done. Seasoning is also great on hot steamy rice with a fried egg... yum!Pollyhttp://www.blogger.com/profile/16231066099593942070noreply@blogger.com1tag:blogger.com,1999:blog-8398615504305162090.post-43948513296131918052012-08-11T12:49:00.000-07:002012-08-11T12:49:05.998-07:00Macadamia crusted Opah with vegetables and Red Curry Sauce<div class="separator" style="clear: both; text-align: center;">
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I know, I know. It's been too long since I've worked on my blog. What can I say? Been so busy but one thing I realized is that you're never too busy, just gotta make time for the important stuff.<br />
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Bob's been wanting to learn different preparations for fish so this is his first lesson, crusting/breading. <br />
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<u>Macadamia crusted Opah with vegetables and Red Curry Sauce</u><br />
4 servings<br />
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1-1/4 lb Opah fillets (or any other firm white fish, like mahi mahi)<br />
to taste Salt and Pepper<br />
1/2 cup Flour, All Purpose<br />
1 each Egg, beaten with 2 tbsp water<br />
1/2 cup Panko Breadcrumbs<br />
1/2 cup Macadamia Nuts, Raw, chopped fine<br />
2 Tbsp Coconut Flakes<br />
1 tsp Black Sesame Seeds<br />
2 Tbsp Cilantro, fresh, chopped<br />
2 Tbsp Olive oil<br />
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Cut the fish into 4 servings. Season each with salt and pepper. Place flour in a shallow bowl/pan, in another bowl set up beaten eggs, in the third bowl your breading: mixture of panko, nuts, coconut, black sesame seeds and cilantro. Place each fillet in the flour, one at a time, and cover well. Shake off excess, we don't want any flour taste, just enough so that the egg will stick to the fish. Next, dip the fillets into the egg mixture. Drip off excess. Then coat each fillet with the breading, get as much on there as possible.<br />
Place each prepared fillet onto a baking pan. Drizzle olive oil over the fillets. Roast in a preheated 400 degree oven for about 10 minutes, depending on thickness. Best way to tell if the fish is cooked is to give it a squeeze - it should feel firm. Next best thing is to sacrifice a piece and cut into it. Cook to medium well. <br />
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I served this over sauted eggplant, zucchini, potatoes and baby boy choy with red curry sauce.<br />
<br />Pollyhttp://www.blogger.com/profile/16231066099593942070noreply@blogger.com0tag:blogger.com,1999:blog-8398615504305162090.post-86020114139936486162009-11-19T21:07:00.000-08:002009-11-19T21:22:47.166-08:00Blackened Portabella Burger with Sweet Potato Fries<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlUW242heP4jAFop6nFcdYjNWDxZsx0_yKhjjWIPaxPyWlzNCusjnMQm9rCh0zpS2UrgW4MrG6W_qQbpSIT0VnNx1mVokGUbiU5L9R8a3uwx8iZNAdLvom_g6Gxw02XPkVNQ1BwfaRFg/s1600/Blackened+Portobello+Burger+with+Sweet+Potato.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlUW242heP4jAFop6nFcdYjNWDxZsx0_yKhjjWIPaxPyWlzNCusjnMQm9rCh0zpS2UrgW4MrG6W_qQbpSIT0VnNx1mVokGUbiU5L9R8a3uwx8iZNAdLvom_g6Gxw02XPkVNQ1BwfaRFg/s400/Blackened+Portobello+Burger+with+Sweet+Potato.JPG" yr="true" /></a><br />
</div><div class="separator" style="clear: both; text-align: left;">Here's a delicious vegetarian alternative to a burger, a portabella burger with an extra kick from the blackening seasoning and the coolness from the yogurt sauce. Yummy! <br />
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</div><div class="separator" style="clear: both; text-align: left;">Blackening seasoning:<br />
</div><div class="separator" style="clear: both; text-align: left;">2 T garlic powder<br />
</div><div class="separator" style="clear: both; text-align: left;">1.5 T ground black pepper<br />
</div><div class="separator" style="clear: both; text-align: left;">1.5 T ground white pepper<br />
</div><div class="separator" style="clear: both; text-align: left;">2 T cayenne<br />
</div><div class="separator" style="clear: both; text-align: left;">1 T dried oregano<br />
</div><div class="separator" style="clear: both; text-align: left;">1 T dried thyme<br />
</div><div class="separator" style="clear: both; text-align: left;">1 T sesame seeds<br />
</div><div class="separator" style="clear: both; text-align: left;">2 T salt<br />
</div><div class="separator" style="clear: both; text-align: left;">Mix all spices well and store in a cool dark place.<br />
</div><div class="separator" style="clear: both; text-align: left;">Yields 12 Tablespoons of spice blend.<br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Portabella mushrooms for 6 burgers:<br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">8 T fresh orange juice<br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">4 T balsamic vinegar<br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">2 T dijon mustard<br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">8 T olive oil<br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">6 T blackening seasoning<br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">6 each large portabella mushrooms, de-stemmed and cleaned<br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">6 each buns of choice<br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfphBvD311yXmaTqRviLLAGvrn2mndZ87XWuT6ehU1i9q0mALEZkvkqlWPKNMVfZIWSWdmMLSSJAub08ec8nTPg7jTkMLRN4nsRKcNFrhs2YRm3PMTmf1tgpzyGZJvnHCGgZ1ceLEMgA/s1600/Marinating+Portobellos2.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfphBvD311yXmaTqRviLLAGvrn2mndZ87XWuT6ehU1i9q0mALEZkvkqlWPKNMVfZIWSWdmMLSSJAub08ec8nTPg7jTkMLRN4nsRKcNFrhs2YRm3PMTmf1tgpzyGZJvnHCGgZ1ceLEMgA/s200/Marinating+Portobellos2.JPG" yr="true" /></a>Whisk together the first 5 ingredients and pour over the mushrooms in a shallow pan and allow to sit for 15 minutes, turning it a few times to allow the mushroom to absorb as much of the liquid as possible.<br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">While the mushroom is marinating, prepare the Cucumber Cilantro Yogurt Sauce:<br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 cup english cucumbers, shredded and squeezed of excess water<br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1/4 cup red onions, thinly sliced<br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">8 ounces plain yogurt<br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">2 teaspoon fresh lime juice<br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">2 T chopped cilantro<br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">pinch salt<br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">pinch ground black pepper<br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 t brown sugar<br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Mix all ingredients together.<br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Grill the mushrooms (about 6 minutes) or roast in the oven (about 15 minutes in a 350F degree oven) and assemble your burger with toasted buns, a dollop of yogurt sauce and slices of tomato and lettuce leaves.<br />
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</div>Pollyhttp://www.blogger.com/profile/16231066099593942070noreply@blogger.com0tag:blogger.com,1999:blog-8398615504305162090.post-87022590086155000382009-08-02T17:40:00.000-07:002009-08-02T19:13:09.826-07:00Simply Corn Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhtOwm0CdaHJMpQsd7sipkgNRqabYRrpkmXPXe_U5LES6P2ARkqkBKbmCcYI2H1_WCJMnUSuJ8AHE73J84WgiIPv_Qo-yPV32U0lV3UZ_MnmqMRczqL-MIVLAWxQpvDzFIB-1hZiFVUA/s1600-h/corn.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5365553973996685122" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhtOwm0CdaHJMpQsd7sipkgNRqabYRrpkmXPXe_U5LES6P2ARkqkBKbmCcYI2H1_WCJMnUSuJ8AHE73J84WgiIPv_Qo-yPV32U0lV3UZ_MnmqMRczqL-MIVLAWxQpvDzFIB-1hZiFVUA/s400/corn.jpg" /></a> <div><div>It's summer time in San Francisco and that means it's really chilly all the time, especially on the west side of time. Although it's cold soup time in most of the country with very hot weather, that's the furthest thing from my mind. It's scarf and jacket weather so here is a simple corn soup I made recently.</div><br /><div></div><div>Summer is corn season so it's the perfect time to make a soup that is all corn and nothing but corn. There is a natural sweetness that may be a little overboard sometimes, so I contrast with some spice and acid. The fresher it is, the sweeter it will be; as it ages, the sugar turns into starch and the flavor dies. Try to buy it the same day or two of using it and during the peak of season, they are much cheaper. </div><br /><div></div><div>Corn is a source of folate, dietary fiber, vitamin B1 & C, phosphorous and manganese; in other words, very good for you and so many ways to cook it. Don't forget, you can eat these raw as well. Just cut the corn kernels off and toss them into a salad, if you've never had them raw, you'll be very surprised at the taste. It tastes like corn with an extra crispiness, less sweet and slightly grassy - delicious!</div><br /><div></div><div>So many ways to cook it:</div><br /><div><strong>Boiled or steam:</strong> simply cook shucked ears of corn in salted boiling water for about 5 minutes. I've added a pat or two of butter to the cooking water which made the corn taste just a little bit better. </div><br /><div></div><div><strong>Grill with the husk or not:</strong> To grill with the husk, soak the untrimmed ears of corn in water for about 15 minutes completely submerged in water. Place soaked corn over hot coal and cook covered turning to avoid burning on one side and cook for about 20 to 30 minutes. If the corn is very fresh, shuck the corn, toss lightly with olive oil and season with salt and pepper and grill directly over hot coals. They will lightly pop, which a is good sign to turn the ears. Cooking time is much shorter without the husks, about 5 minutes to cook.</div><br /><div></div><div><strong>Or simply make a soup.</strong> To extract as much corn flavor as I can, I cut the corn kernels off the ear and used the ears to make a corn broth. </div><br /><div></div><div><em><strong>Corn Broth</strong></em></div>5 ears of corn with kernels removed<br /><div>6 cups of water (enough to cover the ears)</div><div>1 onion large diced</div><div>3 cloves of crushed garlic</div><div>1 bay leaves</div><div></div><br /><div>Place all ingredients into a pot and bring to a boil and then simmer for 30 minutes.</div><br /><div>Strain.</div><br /><div></div><div><strong><em>Simply Corn Soup<img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 222px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5365553564528952898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWk0yZ9LmJimFZzLbw9xtR-NiIIGNRnTUY863QsvZpfs5FYF6o58SCBiHIPQmtvSDPpvPR0qr9yDea4qBbw44UR2I95cf6A7pF05mC1VhJzBCdJ-xq4Xd1ajRe8sE2ENcvNGHX-4Qh9w/s320/corn+soup.jpg" /></em></strong></div><div>Olive oil</div><div>1 each (about 1 cup) yellow or white onion, medium diced</div><div>6 cloves crushed garlic</div><div>4 cups corn kernels from 5 ears</div><div>6 cups of corn broth </div><div>salt and pepper</div><div>Heat olive oil in a heated pot and cook onions and garlic until translucent.</div><div>Season with salt and pepper</div><div> </div><div>Add corn kernels, season with salt and pepper and give it a stir.</div><div>Add corn broth and bring to a boil and then simmer for 15 minutes.</div><div>With a hand blender puree the soup or use a blender. Puree to your liking, leave it a slightly chunky if you like texture in your soup or puree to a smooth consistency if that your thing. </div><div>Taste and season with salt, add freshly squeezed lime juice.</div><div></div><div>If the corn is really sweet, add 1 minced jalapeno or serrano chili with the onions.</div><div></div><br /><div>I ate it straight but you can garnish the soup with a lime cream (fresh cream and lime juice) or with a pico de gallo (diced tomatoes, onions, corn, garlic and cilantro with olive oil and lime juice).</div></div>Pollyhttp://www.blogger.com/profile/16231066099593942070noreply@blogger.com0tag:blogger.com,1999:blog-8398615504305162090.post-8443983647000959312009-07-03T16:21:00.000-07:002009-07-03T16:47:10.272-07:00Day At The Markets<div align="center"><strong>Alemany Farmer's Market</strong></div><a href="http://www.sfgov.org/site/alemany_index.asp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5354379942569221778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqlVgIyOfDQswQZgIQBQDvmJd0eZgGSQ2uafAjiEg9TMZnt1oDMwiSUfVVFjw7nmtUAA2fVa_ttIbJgN_-YhacK58GMGSi4rz_S0vZGRIWbwmMBaaKQLtbOzFiatDeVku1L0uwKLFiHQ/s400/AlemanyMarket" /></a> <div><div>It takes a friend visiting from the east coast to remind me how fortunate we Californians are with our bounty. </div><div></div><div>We spent most of last Saturday visiting 3 farmer’s markets in the bay area, I was researching the markets for potential product placement and Jeanney was just going for the ride. She loves getting to taste all the samples at the market so a perfect match for the day.<br /><br />We started out with the Redwood City Market and made our way north. The Redwood City Market is one of the smaller ones but if you’re shopping for produce, it fits the bill. The San Mateo and Alemany Markets followed and those two are much bigger and very different in flavor. I usually shop for produce at the markets and very rarely browse the prepared food vendors and was surprised at the variety and number. They seem to have grown!<br /><br />The <a href="http://www.pcfma.com/marketdetail.php?market_id=15">San Mateo Farmer’s Market</a> used to be biweekly until recently, due to construction at the school, they only operate on Saturdays for now. There were 2 new vendors of note: one was a little truck with a full kitchen inside. There were about 3 guys in there, making crepes and other delights for lunch. It looked terribly hot inside but what a great idea. The other was the <a href="http://woodfirewoodie.com/">Woo</a><a href="http://woodfirewoodie.com/">d Fire Woodie</a>, a fire engine red cart with a wood burning oven. They were cranking out some tasty pizzas! Their mobile oven is available for rental. </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMfp8foS_ouXFyeJ4vgRV8BBsJcFUN1xuhG3tSHCZJWvrly-xu9ZLpeM4CjW_MGo6l6PB6OZvc6WYw13Lq4FBQ_u52V0Y0ofRqk9AcmcvuMj9cPcE-Ehyphenhyphen7_gF2wY0tWFpUlgpKN34wSw/s1600-h/CopperTopOven"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFjN6ALXECGZ0ROKVZRqYmfLgX6zT2AE3OxyPDn4-_Xv0O1kHhyphenhyphen0KPss4Q0miZivE9McxVu4QUTqOkgOeb4wjmDH9DEXtXl141-ZQv6ZJ4mDdpj4loIkqa9Bq9fRu6UoVDLm1DFhrO6Q/s1600-h/coopertopoven.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 278px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5354379738229600994" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFjN6ALXECGZ0ROKVZRqYmfLgX6zT2AE3OxyPDn4-_Xv0O1kHhyphenhyphen0KPss4Q0miZivE9McxVu4QUTqOkgOeb4wjmDH9DEXtXl141-ZQv6ZJ4mDdpj4loIkqa9Bq9fRu6UoVDLm1DFhrO6Q/s320/coopertopoven.jpg" /></a>The <a href="http://www.sfgov.org/site/alemany_index.asp">Alemany Market</a> recently changed their layout and added more food vendors. Again, there was a mobile wood burning oven operated by <a href="http://coppertopovens.com/">Copper Top Ovens</a>, baking up organic whole wheat pizzas – yummy! They’re available for catering as well which can really make for a fantastic event. The options are limitless with these ovens on site – bake fish, casseroles, breads, meats, and on and on.<br /><br />Next time I come to the market, I will prepare myself for some lunch in addition to my weekly produce shopping. </div></div>Pollyhttp://www.blogger.com/profile/16231066099593942070noreply@blogger.com0tag:blogger.com,1999:blog-8398615504305162090.post-77088486245810658052009-06-30T08:58:00.000-07:002009-07-03T16:50:06.166-07:00Escape to Point Reyes<div align="center"><strong>The Marshall Store on Route 1</strong></div><br /><div align="left"><a href="http://www.themarshallstore.com/index.html"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5353151468906489458" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Pz3n0Syt0gIidk_ZFKr-BR9Sm94gu8DtvZN3HSdQrIkrer7RirEbrXOuTEZngUZ7MuRVUbVkOKRXxHYIMphuibMYE5H4d4toBVEchc0EZq_W-Z6H6UCCMx4bM5EegyFN3j_CZDppYA/s400/Marshall+Store.JPG" /></a></div><br />It doesn't get hot in San Francisco but this past weekend it sure did. We went on a little escape to Point Reyes, a great drive (and I love to drive!) with lots of side diversions along the way.<br /><br /><strong>kumamoto oysters:</strong> We hoped to get some fresh oysters at <a href="http://www.hogislandoysters.com/">Hog Island Oyster Company</a>, but got there too late as they close at exactly 5PM. They sell kumamoto oysters which are small, plump and sweet with a minerally finish. Kumamotos are originally from Japan but are now farmed in Point Reyes.<br /><br /><strong>The Marshall Store</strong>: Instead, we ended up at the Marshall Store and had a great time with plenty of oysters and some cold beer. <a href="http://www.themarshallstore.com/index.html">Marshall's</a> is more of a deli/eatery than Hog Island, which is more rustic with picnic tables and only raw offerings. At Marshall's, they offer chowder (delicious), BBQ, rockefeller and raw pacific oysters. Since we are huge raw fans we ordered a dozen for each of us which came with a lemon and a mignonette (a vinegar sauce with cilantro and red onions). The outdoor seating along the road and on their deck is a nice place to hang out, enjoy the sun and the cool breeze before the long drive back into the city.<br /><br />Check out my previous post for <strong>buying, storing and serving</strong> fresh oysters at <a href="http://cookingwithpolly.blogspot.com/search/label/Oysters%20on%20a%20Half%20Shell">Oysters On A Half Shell.</a>Pollyhttp://www.blogger.com/profile/16231066099593942070noreply@blogger.com1tag:blogger.com,1999:blog-8398615504305162090.post-14268569431367709452009-06-11T12:48:00.000-07:002009-06-11T12:52:19.327-07:00Coconut Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTHXRtd4VfaJzg9LtbFiw5sn1jciDIuJM21KS3SHmAY1bx3fE3Z8T9TCzzDGdtCNXzQryl_jJpeXqxfp9v-khoMRkxfkUKHhAWbxl2TXIDsFOfz52cuXUNhbbAuK1gWJX95OW1XvM0CQ/s1600-h/coconut+cake.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5346159678436226226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTHXRtd4VfaJzg9LtbFiw5sn1jciDIuJM21KS3SHmAY1bx3fE3Z8T9TCzzDGdtCNXzQryl_jJpeXqxfp9v-khoMRkxfkUKHhAWbxl2TXIDsFOfz52cuXUNhbbAuK1gWJX95OW1XvM0CQ/s400/coconut+cake.jpg" /></a> It's been awhile since I baked a cake and what fun I had. This is a coconut cake with mango marscapone filling. Made with a basic genoise cake soaked in orange syrup. Delicious without being overly sweet.<br /><div></div>Pollyhttp://www.blogger.com/profile/16231066099593942070noreply@blogger.com0tag:blogger.com,1999:blog-8398615504305162090.post-56459987022090063462009-05-26T12:23:00.000-07:002009-06-11T13:03:05.033-07:00Fresh Garbanzo Beans<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOxLJE46ipipvhBxcU1KzpFxw3-URqEjfDpSA-tKyAe9uSYwndPf8MMKc4DNOKa3IJtVejn8Lq0uEbhs5xH7_n-nJCNCTz7fw0MwNIJUCE40_LP4G47j6nPE3HIqz7G0-GLlG7LrDbrw/s1600-h/garbanzo+beans.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5346161042350109762" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOxLJE46ipipvhBxcU1KzpFxw3-URqEjfDpSA-tKyAe9uSYwndPf8MMKc4DNOKa3IJtVejn8Lq0uEbhs5xH7_n-nJCNCTz7fw0MwNIJUCE40_LP4G47j6nPE3HIqz7G0-GLlG7LrDbrw/s400/garbanzo+beans.jpg" /></a><br />Look what I found at the market this weekend - fresh garbanzo beans. This is not your ordinary canned or dried garbanzo beans. This is fresh, still in its pod and each pod daintily nestles one or two beans each. <br /><br />They can be eaten raw and has a grassy sweet flavor but I prefer then lightly steamed. I steamed some in the pod for about 3 minutes and treated them like edamame beans by tossing it with seasoned salt. It's a bit laborious to eat but worse every effort.<br /><br />Half pound of pods yielded 1 cup of shucked beans. The shucked beans can be lightly steamed as well, about 3 minutes and tossed into salads or a bowl of brown rice.Pollyhttp://www.blogger.com/profile/16231066099593942070noreply@blogger.com0tag:blogger.com,1999:blog-8398615504305162090.post-72320540496973999372009-05-11T12:08:00.000-07:002011-03-06T13:12:10.736-08:00Bin Dae Dok - Korean Mung Bean Pancakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1VNwWpJJoy0n1IO2cvjqaXWgbo1-wYppATAEJpiX1ApH7eNlkqsCTcUyvfvRceK8TbHeUv_EdK8aq9mjPDc2wBn0LYHgjTcF65OjhSi_R_b7ctwZvR5cGxzrSMvFpRZ6dFrgCsZWoLw/s1600-h/DSC02141.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5334645750858376754" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1VNwWpJJoy0n1IO2cvjqaXWgbo1-wYppATAEJpiX1ApH7eNlkqsCTcUyvfvRceK8TbHeUv_EdK8aq9mjPDc2wBn0LYHgjTcF65OjhSi_R_b7ctwZvR5cGxzrSMvFpRZ6dFrgCsZWoLw/s400/DSC02141.JPG" style="display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> Bin Dae Dok is a cross between a falafel and a pancake. Yellow split mung beans are soaked in water for 4 hours and then ground in a food processor. Add vegetables, egg and flour, season and cook on a lightly oiled hot pan. <br />
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<div></div>Pollyhttp://www.blogger.com/profile/16231066099593942070noreply@blogger.com0tag:blogger.com,1999:blog-8398615504305162090.post-3372574735405809162009-05-11T11:34:00.000-07:002009-05-11T12:00:45.590-07:00Kalbi and Fries<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKzTgQCb4S8dJ934mPrBQTcmOceg3Nr__rA_uAAQjK8z3OPFnJCO4QDuT8M3J62oFVAC6Z6ti6gOjyLKLBivtGbspVhNIhP0M8XAXb3TwIO5SFh658Pwi4L1TX2zYFbjr0BvcGji7lxg/s1600-h/DSC02139.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5334638563482849410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKzTgQCb4S8dJ934mPrBQTcmOceg3Nr__rA_uAAQjK8z3OPFnJCO4QDuT8M3J62oFVAC6Z6ti6gOjyLKLBivtGbspVhNIhP0M8XAXb3TwIO5SFh658Pwi4L1TX2zYFbjr0BvcGji7lxg/s400/DSC02139.JPG" /></a><br /><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ-Yge-AwPmLXmU9tVB3aFsz01WbGD0x8yepK2lTIZOveGkUMt9vPAo7Q_8jHDzRkO6inyPSpANyXFz-xLkemkcce9kYj1CgTrIZvVoEO6PMZvUPqNpPq-xZViNVNal1ylhhWSO7AXUw/s1600-h/DSC02138.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5334638154758575954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ-Yge-AwPmLXmU9tVB3aFsz01WbGD0x8yepK2lTIZOveGkUMt9vPAo7Q_8jHDzRkO6inyPSpANyXFz-xLkemkcce9kYj1CgTrIZvVoEO6PMZvUPqNpPq-xZViNVNal1ylhhWSO7AXUw/s200/DSC02138.JPG" /></a><br /><div></div>Kalbi is Korean for short ribs. Here the rib meat is sliced thin against the grain and skewered for easier grilling. A traditional kalbi marinade is used, a blend of soy sauce, garlic, onions, sesame oil and a touch of sugar for sweetness and caramelization.<br /><br />The potatoes are deep fried and tossed with crumbled nori sheets and salt. Delicious!<br /><div></div><br /><div></div><div></div><div></div><div></div><div></div><div></div><div><div><div> </div></div></div>Pollyhttp://www.blogger.com/profile/16231066099593942070noreply@blogger.com0tag:blogger.com,1999:blog-8398615504305162090.post-17826156056891280922009-05-09T14:28:00.000-07:002009-05-11T11:32:26.158-07:00Sweet Potato Hash<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBT2Ux1ZkzkO1E11WomxrQzx91qcy778Ihk3pTxu_kugrlW_Wu5igsHpLAmKc6ACA1KsiJ_AnSZp7VekvmVqtHBK4iKRS1-bNfEGfx-D_kZnsVdo5fTsG9qQcj-osyJDm-bEMvZv8beg/s1600-h/DSC02132.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5333939611828571170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBT2Ux1ZkzkO1E11WomxrQzx91qcy778Ihk3pTxu_kugrlW_Wu5igsHpLAmKc6ACA1KsiJ_AnSZp7VekvmVqtHBK4iKRS1-bNfEGfx-D_kZnsVdo5fTsG9qQcj-osyJDm-bEMvZv8beg/s400/DSC02132.JPG" /></a> Sweet potatoes are very popular in Korea and Japan where roasted whole are sold from street vendors. They are also a common ingredient in tempura. In this recipe, the sweet potatoes are diced, par boiled and then sauteed with onions, garlic and roasted poblano chilies then drizzled with a roasted poblano vinaigrette.Pollyhttp://www.blogger.com/profile/16231066099593942070noreply@blogger.com0tag:blogger.com,1999:blog-8398615504305162090.post-22614060165120597672009-05-08T14:59:00.000-07:002009-05-11T11:34:33.575-07:00Butternut Dumplings with Shiitake and Peas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUWt6z64ETJ4PHxLHuEUGqMGWYSUQuDOTdoNxisowylHXUY9476EyiFghMlzGlPCTBLcw7LFVFuPrq5tPQhhO3B7mBV6tNWYdUli2Wgo7Kvreb0_jVNSXa-mfk64JhF-7mcXG5Idi6nw/s1600-h/DSC02122.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5333582340638348290" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUWt6z64ETJ4PHxLHuEUGqMGWYSUQuDOTdoNxisowylHXUY9476EyiFghMlzGlPCTBLcw7LFVFuPrq5tPQhhO3B7mBV6tNWYdUli2Wgo7Kvreb0_jVNSXa-mfk64JhF-7mcXG5Idi6nw/s400/DSC02122.JPG" /></a> <br /><br /><div>This is a great time of year for produce. I visited the Los Altos Farmer's Market, their first day for the 2009 season, and saw cherries for sale and before we know it, corn and <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVKRhJKM7Vsew6FQIS1j-qK2A8k7qlwQtCSX9A7FSvg1JfN7oqljAnULpYEchKR_vTh8QVNYJau9D0nnfwyXNJwWAtMgrCvndrsvRIqzPNahy5_qNuzG4vN1BvJy49Yatc5P-fSwW3mw/s1600-h/DSC02123.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5333586116334324498" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVKRhJKM7Vsew6FQIS1j-qK2A8k7qlwQtCSX9A7FSvg1JfN7oqljAnULpYEchKR_vTh8QVNYJau9D0nnfwyXNJwWAtMgrCvndrsvRIqzPNahy5_qNuzG4vN1BvJy49Yatc5P-fSwW3mw/s200/DSC02123.JPG" /></a>stone fruit will make their debuts.</div><div></div><br /><div>Fresh english peas are available right now and despite all the complaints, I love shucking them. The time spent is very zen especially if you have your environment completely moodified. Also great to do with company over a good conversation. Are we really that busy?</div><div></div><br /><div>The butternut dumplings are made with a traditional gnochhi recipe using roasted squash instead of the potatoes but adjustments had to be made for extra moisture in the squash. The dumplings are boiled in salted water and added to sauteed shiitake mushrooms, peas, ginger, garlic, ponzu sauce and a touch of butter.</div>Pollyhttp://www.blogger.com/profile/16231066099593942070noreply@blogger.com0tag:blogger.com,1999:blog-8398615504305162090.post-14939395550594320312009-03-13T14:54:00.000-07:002009-03-15T22:30:59.255-07:00Shredded Pork Two Ways<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4OiHWPPr9LV2UL3W1u2nDMlxhb32ehmJ9NIz3M_ozBHJu6AlLK7nPCjcSxOUimH_yXuXv30gXwF3MdLX1ZPUZfPQiKzOJZcXJcXwS4Thf3A2LH2klhZUBsDs_IBYnhAzfkK-l64EQOw/s1600-h/porksliders.jpg"><img id="BLOGGER_PHOTO_ID_5313645829746050258" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 194px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4OiHWPPr9LV2UL3W1u2nDMlxhb32ehmJ9NIz3M_ozBHJu6AlLK7nPCjcSxOUimH_yXuXv30gXwF3MdLX1ZPUZfPQiKzOJZcXJcXwS4Thf3A2LH2klhZUBsDs_IBYnhAzfkK-l64EQOw/s200/porksliders.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibY9gEtwaPBOFRP-fCYLPbjvTW2Fl37bZeKMi3Nf5m9GvXsVBafWCH3wsubKNwbXQ631cUTymo5rkVuq7RyuCMdZWpNK10GCYEgzM27aMQiQFP-o1WOpub1MC2PrI8cEI0ghCkh-5yCQ/s1600-h/porktacos.jpg"><img id="BLOGGER_PHOTO_ID_5313646342465258530" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 134px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibY9gEtwaPBOFRP-fCYLPbjvTW2Fl37bZeKMi3Nf5m9GvXsVBafWCH3wsubKNwbXQ631cUTymo5rkVuq7RyuCMdZWpNK10GCYEgzM27aMQiQFP-o1WOpub1MC2PrI8cEI0ghCkh-5yCQ/s200/porktacos.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">Pork butt, pork shoulder, boston butt. It's all pretty much the same and is the upper part of the shoulder from the front legs of the pig. This is the essential cut for pulled pork. A lot of recipes call for slow roasting for 6 to 8 hours but I take a little short cut by cutting the pork into smaller pieces and slow roast at 300 degrees for about 2 to 3 hours. The smaller the pieces, the shorter the time but don't cut it too small or you'll loose the "pulled" pork effect. You'll know it's done when it starts to fall apart slightly and tender when squeezed.</span><br /><br /><span style="font-family:Trebuchet MS;">I took a piece a little over 5 pounds and cut it into about 6 pieces (about the size of a fist), marinated in my mango hoisin bbq sauce (about 1 1/2 cups) overnight and roasted it for about 90 minutes covered and 30 more minutes uncovered at 375 degrees. Once removed from the oven and cooled slightly, "pull" the meat apart with your hands to make shreds, removing any big pieces of fat. You don't want the shreds too small as they will break further down with the second cooking. </span><br /><br /><span style="font-family:Trebuchet MS;">Once the meat is pulled, place in a pot with another cup of fresh mango hoisin bbq sauce just to heat through and presto, you have pulled pork!</span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;">The sliders are a great lunch item, small little sandwiches of pulled pork on toasted buns with a red cabbage slaw. Or go south of the border by wrapping it all in a toasted corn tortilla and adding roasted poblano chilies.</span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;"><strong>Mango Hoisin BBQ Sauce Recipe (5 cups):</strong></span><br /><span style="font-family:Trebuchet MS;">2 ripe mangos peeled and large diced</span><br /><span style="font-family:Trebuchet MS;">1/4 cup fresh ginger</span><br /><span style="font-family:Trebuchet MS;">8 - 12 cloves of fresh garlic</span><br /><span style="font-family:Trebuchet MS;">1 each serrano or jalapeno chilies (or more)</span><br /><span style="font-family:Trebuchet MS;">3 cups of hoisin sauce</span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;">Place all ingredients in a blender and puree till smooth. Add 1/2 cup of fresh cilantro into the blender to combine.</span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;"><strong>Red Cabbage Slaw:</strong></span><br /><span style="font-family:Trebuchet MS;">5 cups finely shredded red cabbage</span><br /><span style="font-family:Trebuchet MS;">1/2 cup fresh cilantro chopped</span><br /><span style="font-family:Trebuchet MS;">olive oil</span><br /><span style="font-family:Trebuchet MS;">fresh lemon juice</span><br /><span style="font-family:Trebuchet MS;">salt and pepper</span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;">Shred the cabbage using a mandoline or with a knife and soak in ice cold water for about 2 minutes. This will shock the vegetable and make it crisp up.</span><br /><span style="font-family:Trebuchet MS;">Drain well so that it is very dry and mix in the rest of the ingredients.</span>Pollyhttp://www.blogger.com/profile/16231066099593942070noreply@blogger.com0tag:blogger.com,1999:blog-8398615504305162090.post-74979231347898333072009-03-04T11:36:00.000-08:002009-05-08T16:03:13.415-07:00Mul (water) Kimchee<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKaH2_iMN71HNxCXrL_1cnL7Tve5S0Y6heYVB4KtnFRGl5F27NmW9UH6ypHdzxfaBWFYFET0jOPN1xPCoAqJqyW-XEXsIm1ZYDBOuAxfTTzPgqCxEBgMM5ru5jZNeiQCB0naEDrZXWPw/s1600-h/DSC02062.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5309424881885988322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKaH2_iMN71HNxCXrL_1cnL7Tve5S0Y6heYVB4KtnFRGl5F27NmW9UH6ypHdzxfaBWFYFET0jOPN1xPCoAqJqyW-XEXsIm1ZYDBOuAxfTTzPgqCxEBgMM5ru5jZNeiQCB0naEDrZXWPw/s400/DSC02062.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRGlT0fnm4NQNWU33pRxsPgHMG91RuxxoKXUaW2VvGwnuu-O1J-V4kiJvjIFjkyS1GOt5zkpt90vcrlSQ9imW7xbegfxhumr3WB60g9BJKIyW43lHO5PvCFojjR33Qybz3eaYmmV9nrg/s1600-h/DSC02064.JPG"><span style="font-family:trebuchet ms;"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5309424510508196290" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRGlT0fnm4NQNWU33pRxsPgHMG91RuxxoKXUaW2VvGwnuu-O1J-V4kiJvjIFjkyS1GOt5zkpt90vcrlSQ9imW7xbegfxhumr3WB60g9BJKIyW43lHO5PvCFojjR33Qybz3eaYmmV9nrg/s200/DSC02064.JPG" /></span></a><span style="font-family:trebuchet ms;"> No Korean table is complete without a dish or two of kimchee, the national dish. Kimchee is korean for pickle and are made in a variety of spice levels and with different types of vegetables and seafood. The most popular is the napa cabbage pickled with red chili powder, the redness making it look much more spicy than it actually is. No vinegar is used in making kim chee, the acidity and sourness comes from fermentation, requiring an aging period of 3 days to months. People enjoy kim chees in various stageness of ripeness and is categorized as "new" or "old." I prefer old kim chee when the pickling flavors have completely penetrated each cabbage leaf. Really old kim chee is great for making stews so never throw away your kim chee.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMnT9nmtWReQhFX12Fx6Rv_BEuc547x4_AWanEOA7rOOKh4XMosepdmfnv-Tzlm0T2DzVK9Il1DKfejKpxyMwnhstGfWb1oNSe_vGtHQ6QAyxApxLQj5KOHL_iq0oS1tS50fEvFw4NVQ/s1600-h/DSC02065.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5309424505128396130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMnT9nmtWReQhFX12Fx6Rv_BEuc547x4_AWanEOA7rOOKh4XMosepdmfnv-Tzlm0T2DzVK9Il1DKfejKpxyMwnhstGfWb1oNSe_vGtHQ6QAyxApxLQj5KOHL_iq0oS1tS50fEvFw4NVQ/s200/DSC02065.JPG" /></a></span></div><p><span style="font-family:trebuchet ms;">This week at the Alemany Farmer's Market, I found a bunch of young daikon for only a dollar. Can't get any cheaper than that, so I decided to make mul kimchee, a pickle without the characteristic red peppers, in a "brothy" brine. It's usually served cold and is great when it's hot.</span></p><p><span style="font-family:Trebuchet MS;">Trim off the greens, scrub clean the radish without peeling the skin and rinse the greens. I only peeled the head of the radish where stubborn dirt was hiding in its fold. Slice the radish and place in bowl with the greens and about 1/4 cup of sea or kosher salt, do not use table salt for this preparation.</span></p><p><span style="font-family:Trebuchet MS;">Then add water to cover the vegetable for about for about 2 to 4 hours, if your kitchen is on the colder side, it will take closer to 4 hours. Drain, reserving the salt water and add more fresh water to adjust the saltiness. It should be salty but not as salty as the sea, for my recipe I ended up adding 2 cups of water to the 6 cups of salty water. </span></p><p><span style="font-family:Trebuchet MS;">In a non reactive container, either glass or plastic, place the radish and water along with the following: </span><span style="font-family:Trebuchet MS;">4 cloves of garlic, minced or thinly sliced (more or less depending on taste); </span><span style="font-family:Trebuchet MS;">4 slices of ginger; one jalepeno chilies sliced, 1 T of red chili threads, 1 T sugar.</span></p><p><span style="font-family:Trebuchet MS;">Cover tightly and allow it to ferment outside of the refrigerator for 2 - 5 days. My kitchen is on the cooler side and it took 7 days. </span></p><p><span style="font-family:Trebuchet MS;">Other than making kimchee, daikons are great roasted or boiled andI love how they turn sweet and tender from the heat.</span></p>Pollyhttp://www.blogger.com/profile/16231066099593942070noreply@blogger.com0tag:blogger.com,1999:blog-8398615504305162090.post-88548046839732609352009-02-09T19:35:00.000-08:002009-05-08T16:06:58.221-07:00Poached Egg Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0H3x6Xq231rrWS3dS7OKNCCoboi48fbMRDaLDYxzBZGqooXtvKa83s4t6uy-EEAW-3LEPThdW3WgyUd0gWDHPstRVPdoY-23XuBvEfjPEzLSa8NvYxUJyGN3jmi73m5v9BLkCCJXJLA/s1600-h/poached+egg+salad.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 342px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5301016785203099314" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0H3x6Xq231rrWS3dS7OKNCCoboi48fbMRDaLDYxzBZGqooXtvKa83s4t6uy-EEAW-3LEPThdW3WgyUd0gWDHPstRVPdoY-23XuBvEfjPEzLSa8NvYxUJyGN3jmi73m5v9BLkCCJXJLA/s400/poached+egg+salad.jpg" /></a> <span style="font-family:trebuchet ms;">Nothing like a poached egg with a runny yolk inside that spills out when cut. The yolk makes an instant sauce with the olive relish that sits on top. The thick slice of toasted ciabatta bread with feta cheese spread is perfect for sopping up the sauce. </span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;">Toast the generous slice of ciabatta bread by brushing with olive oil and cook it on the grill or in a hot pan. Just a little browned and not too hard. </span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;">The feta cheese spread is a mixture of french feta cheese, chopped toasted walnuts, fresh minced parsley, olive oil and salt and cracked black pepper.</span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;">The olive relish is chopped green and kalamata olives with capers, minced fresh parsley, red pepper flakes, olive oil and just a smidge of fresh lemon juice. I rinse my olives and capers before chopping to get some of the saltiness out of it.</span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;">The salad is a mix of baby greens, yellow beets and for a little bite and texture, chopped curly green endives. Watercress or frisee would also be a nice addition. Season the salad with a sprinkle of salt and black pepper and toss with olive oil and balsamic vinegar. </span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;">Assemble and top with a poached egg or two.</span>Pollyhttp://www.blogger.com/profile/16231066099593942070noreply@blogger.com0tag:blogger.com,1999:blog-8398615504305162090.post-81193540827638572912008-12-08T16:22:00.000-08:002009-05-08T16:11:14.512-07:00Jicama and Sweet Potato with Braised Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1G_Y9WszfINn52scRVMEenNtqFM8ZmZPm7-YY2Ig_PiyPF0dc_LaVBGYYKQEbs5m_3RSN1iCNlsdNNb_-dwCONczwjjB2kNc-FdUsHtbBSz5Cx74ruUhyZ1-yt6lPkc-pabLvj5jckQ/s1600-h/Jicama+and+Sweet+Potato.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5277583367661261202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1G_Y9WszfINn52scRVMEenNtqFM8ZmZPm7-YY2Ig_PiyPF0dc_LaVBGYYKQEbs5m_3RSN1iCNlsdNNb_-dwCONczwjjB2kNc-FdUsHtbBSz5Cx74ruUhyZ1-yt6lPkc-pabLvj5jckQ/s400/Jicama+and+Sweet+Potato.jpg" /></a><span style="font-family:trebuchet ms;">The jicama maintains its crunch and the sweet potatoes come out soft and tender. For a bit of spice add one sliced jalapeno pepper and add more if you like spicy foods. </span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">First I seared the cut up chicken in a hot pan on the stove, while that is cooking, I prepped my vegetables, tossed them in the baking dish, added seasoning and a little stock. The seared chicken are placed ontop of the vegetables and the whole thing is popped in the oven for about 30 minutes. I take the chicken breasts out after 15 minutes so they do not overcook. </span><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmEWbW-vAgvKe1ed4OKmScp6TtI2QUAOZIANsKXie3nDku3FirE5GsaEw9IOUKgt6vBJ3KCb5dft9R1f6-3cbSAgYa5LoJTrkRdRaPsMNeRdOG6ARR2jygvYvTF4lon4NULwTU36xRRg/s1600-h/jicama+and+sweet+pot.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 272px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5277581409421680418" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmEWbW-vAgvKe1ed4OKmScp6TtI2QUAOZIANsKXie3nDku3FirE5GsaEw9IOUKgt6vBJ3KCb5dft9R1f6-3cbSAgYa5LoJTrkRdRaPsMNeRdOG6ARR2jygvYvTF4lon4NULwTU36xRRg/s400/jicama+and+sweet+pot.jpg" /></a><strong><span style="font-family:trebuchet ms;">Jicama and sweet potato with braised chicken recipe:</span></strong></div><div><span style="font-family:trebuchet ms;">1 whole chicken cut up reserve bones for stock</span></div><div><span style="font-family:Trebuchet MS;">2 T chile powder</span></div><div><span style="font-family:Trebuchet MS;">1/2 yellow onion diced</span></div><div><span style="font-family:Trebuchet MS;">5 cloves garlic, sliced</span></div><div><span style="font-family:Trebuchet MS;">2 cups sweet potato peeled and diced (or 2 medium size)</span></div><div><span style="font-family:Trebuchet MS;">2 cups jicama peeled and diced</span></div><div><span style="font-family:Trebuchet MS;">2 cups cooked black beans</span></div><div><span style="font-family:Trebuchet MS;">1 each jalapeno sliced</span></div><div><span style="font-family:Trebuchet MS;">2 T toasted and ground cumin seeds</span></div><div><span style="font-family:Trebuchet MS;">1/2 cup chopped fresh cilantro</span></div><div><span style="font-family:Trebuchet MS;">2 cups chicken stock</span></div><div><span style="font-family:Trebuchet MS;"></span></div><div><span style="font-family:Trebuchet MS;">Season the chicken pieces with salt, fresh black pepper and chile powder.</span></div><div><span style="font-family:Trebuchet MS;">In a heated heavy bottomed pan, sear the pieces, skin side down first and crisp the skin.</span></div><div><span style="font-family:Trebuchet MS;">Turn over and cook about 2 minutes on the other side.</span></div><div><span style="font-family:Trebuchet MS;">While that is cooking prep the vegetables into the baking dish, season with salt, fresh black pepper and cumin and toss.</span></div><div><span style="font-family:Trebuchet MS;">Pour in chicken stock and place the seared chicken pieces ontop with the skin side up.</span></div><div><span style="font-family:Trebuchet MS;">Bake for 30 minutes in a 350 degree oven. Remove breasts after 15 minutes.</span></div>Pollyhttp://www.blogger.com/profile/16231066099593942070noreply@blogger.com0tag:blogger.com,1999:blog-8398615504305162090.post-8127477225867210932008-12-05T14:53:00.000-08:002009-06-30T10:37:00.445-07:00Oysters on a Half Shell<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5n4kMcmCZRd6bS6Q2movYxk1knQYyP8vm7xzzoMSfHUcfCzIn1aj8L6QWBK3VuHznOXXnBdWF_7clzfz4jBFXxjdPkYT9qG2yzatzKnHfC_66Sf83KuX_aSJcNEfJCuV8_vdYunmV2w/s1600-h/oysters.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5277577298032916546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5n4kMcmCZRd6bS6Q2movYxk1knQYyP8vm7xzzoMSfHUcfCzIn1aj8L6QWBK3VuHznOXXnBdWF_7clzfz4jBFXxjdPkYT9qG2yzatzKnHfC_66Sf83KuX_aSJcNEfJCuV8_vdYunmV2w/s400/oysters.jpg" /></a> <div><div><span style="font-family:trebuchet ms;">Whenever the weather turns and I see winter around the corner, I crave for oysters. I usually like my oysters naked, just shucked and slurp but these kumomotos I just picked up from Hog Island Oyster Company, <a href="http://www.hogislandoysters.com/">http://www.hogislandoysters.com/</a><br /></span></div><div><span style="font-family:trebuchet ms;"><strong>Buying Oysters: </strong>Never buy dead oysters, they should be alive and one sure sign is that they are tightly closed. If they are slightly open, give them a tap on the shell, if they are still alive, they will close right up. If they don't close, throw them away. Buy them from </span><span style="font-family:Trebuchet MS;">reputable fish vendors since they are perishable and need to be harvested from safe waters. It is a law that all oysters must be sold with a <em>shellstock id tag</em> provided by the harvester and dealer – with harvest date, dealer’s name and address, and the state or country the shellfish was harvested. The delivery date must be written on the tag upon receipt and tags must be kept a minimum of 90 days after the last shellfish has been sold. So if you ever have doubts about the origin and freshness of the oysters at you market, ask. </span></div></div><br /><br /><strong>Storage:</strong> Fresh oysters have a shelf life of a week (I've seen some articles state that it is 2 weeks) as long as they are stored properly under 45 degrees F and out of the water. Store them with their flat side up so that their liquor does not seep out.<br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;"><strong>Serving:</strong> To serve raw oysters at home, just before eating give them a good cleaning with a scrub brush under cold running water. Make sure to clean at the hinge where the knife tip will be inserted. Don't attempt to open these without the proper tool, opening an oyster gets easier with practice and impossible with the wrong opener. Seeing is the best instruction, here's a video by </span><a href="http://www.youtube.com/watch?v=lzWvvyfB4tw"><span style="font-family:Trebuchet MS;">Simply Ming</span></a><span style="font-family:Trebuchet MS;"> on You Tube.</span><br /><span style="font-family:Trebuchet MS;"></span><br /><br /><br /><span style="font-family:Trebuchet MS;">Used crushed ice, salt or seaweed as a base and a base is needed to keep the oysters from tilting over and loosing their juice. These Hog Island osyters are garnished with a sliver of pickled onions, <a href="http://cookingwithpolly.blogspot.com/search/label/Ponzu%20Sauce">ponzu sauce</a> and chopped chives. </span><br /><span style="font-family:Trebuchet MS;"></span><br /><br /><br /><span style="font-family:Trebuchet MS;"><strong>Pickled onion recipe:</strong></span><br /><span style="font-family:Trebuchet MS;">thinly sliced yellow onions using a mandoline about 1/2 cup</span><br /><span style="font-family:Trebuchet MS;">1/2 cup rice vinegar</span><br /><span style="font-family:Trebuchet MS;">1/4 cup sugar</span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;">Bring rice vinegar and sugar to a boil to melt the sugar.</span><br /><span style="font-family:Trebuchet MS;">Add thinly sliced onions and remove from heat.</span><br /><span style="font-family:Trebuchet MS;">Chill before using on raw oysters.</span><span style="font-family:trebuchet ms;"><br /></span><span style="font-family:trebuchet ms;"></span>Pollyhttp://www.blogger.com/profile/16231066099593942070noreply@blogger.com0tag:blogger.com,1999:blog-8398615504305162090.post-73920926045379281792008-12-04T20:12:00.000-08:002009-05-08T16:24:17.754-07:00Pan Roasted Butternut Squash<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6IYFt3yXXMPtFqjF6pM4xhNVW7IHTbg7akgY4UWr5GlDtu5-V6z9sqA4S8FpVip3q5PCnPgav0qbm_hbp7ukK_yFBfLrIPhZTxQewgZmUargNkEBSNJu2caK8y4H1YLLNvm0QOVHRXw/s1600-h/pan+roasted+butternut+squash.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px" id="BLOGGER_PHOTO_ID_5276154473677866930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6IYFt3yXXMPtFqjF6pM4xhNVW7IHTbg7akgY4UWr5GlDtu5-V6z9sqA4S8FpVip3q5PCnPgav0qbm_hbp7ukK_yFBfLrIPhZTxQewgZmUargNkEBSNJu2caK8y4H1YLLNvm0QOVHRXw/s320/pan+roasted+butternut+squash.jpg" /></a> <span style="font-family:Trebuchet MS;">I love pan roasting on my cast iron pan. I used portobello mushrooms but other mushrooms can be substituted and since mushrooms are like sponges with liquid, I like to pre-toss the sliced mushrooms with olive oil and some balsamic vinegar diluted with equal part water, seasoned with salt and freshly ground black pepper. If the pan looks like it's getting dry, lower the heat and/or add about 1/4 cup water. </span><br /><span style="font-family:Trebuchet MS;"><br />Only the neck portion of the squash was used in this recipe, see the <a href="http://cookingwithpolly.blogspot.com/search/label/Butternut%20Squash%20Soup%20with%20Pepitas">December 1st post</a> for Butternut Squash Soup. I don't normally buy premade food but the duck leg confit caught my eye at the store recently and so I heated that up to serve with the squash. It's actually a pretty good product with a cherry sauce drizzle over the whole thing. Yummy.<br /></span><br /><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="FONT-WEIGHT: bold;font-family:Trebuchet MS;" >Pan Roasted Butternut Squash Recipe:</span><br /><span style="font-family:Trebuchet MS;">1 yellow onions, sliced thick</span><br /><span style="font-family:Trebuchet MS;">4 portobello mushrooms, destemmed and cleaned. Slice thick and toss with drizzle of olive oil, salt, freshly ground pepper, 2 T balsamic vinegar and 2 T water or orange juice</span><br /><span style="font-family:Trebuchet MS;">4 cloves garlic, sliced thin</span><br /><span style="font-family:Trebuchet MS;">5 cups diced butternut squash</span><br /><span style="font-family:Trebuchet MS;">1 roasted red pepper, skinned and sliced</span><br /><span style="font-family:Trebuchet MS;">2 T chopped fresh rosemary</span><br /><span style="font-family:Trebuchet MS;">1/2 cup crumbled danish blue cheese</span><br /><span style="font-family:Trebuchet MS;">1 cups toasted walnuts, large dice<br />In a hot heavy bottomed saute pan, cast iron if available, drizzle with olive oil and cook onions for 10 minutes moderating the heat to a low medium.<br />Season with salt and pepper.<br />When onions are beginning to caramelize, add pre-dressed mushrooms, adding more oil to pan if very dry.<br />Stir every once in awhile and cook the mushrooms until they are soft.<br />Add sliced garlic and stir for 2 minutes.<br />Remove ingredients from pan and give the pan a quick wipe.<br />Add olive oil and toss in diced butternut squash, season with salt and pepper and cook stirring occassionally.<br />When they are about 1/2 way cooked, return the onions and mushrooms to the pan and add the peppers and walnuts.<br />Toss and cover tightly to steam. If the pan looks dry and no steam is being form, add a touch or water.<br />Cook covered until the squash pieces are fork tender.<br />Add chopped fresh rosemary and crumbled bleu cheese.<br /><br /></span>Pollyhttp://www.blogger.com/profile/16231066099593942070noreply@blogger.com1tag:blogger.com,1999:blog-8398615504305162090.post-1857664045342556452008-12-01T21:37:00.000-08:002009-05-08T16:27:20.829-07:00Butternut Squash Soup with Pepitas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFBnIhD3iZxwq2Vfq1m4fG0w61SI1lab3UgTuQKa-E2c1wq3Bj_SLTcm3kNhHMhEa7Ia-t9Er9KiF2zpVIXAPvCmx7GBCyJX9KYSiYzSDo5sOQuz3-rv6bz8YzX7rLI71mZekxpusiog/s1600-h/IMG_9506%5B2%5D.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 251px" id="BLOGGER_PHOTO_ID_5275063217518935890" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFBnIhD3iZxwq2Vfq1m4fG0w61SI1lab3UgTuQKa-E2c1wq3Bj_SLTcm3kNhHMhEa7Ia-t9Er9KiF2zpVIXAPvCmx7GBCyJX9KYSiYzSDo5sOQuz3-rv6bz8YzX7rLI71mZekxpusiog/s320/IMG_9506%5B2%5D.jpg" /></a> <span style="font-family:trebuchet ms;">This seasonal soup is quite easy to make with a short list of ingredients and completely vegan. Butternut squash is relatively easy to peel compared to the other thicker skinned gourds and can be done with a good sturdy vegetable peeler. Once it's peeled this vegetable has a lot of flesh that is very versatile with a nutty sweetness. I used half of the squash for soup and the other half as a side dish the next night with some portobello mushrooms.</span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;">Garnish the soup with pepitas (sunflower seeds), parsley and truffle oil. Garnishing is always optional but it does add texture and flavor.</span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="FONT-WEIGHT: bold;font-family:Trebuchet MS;" >Butternut Squash Soup Recipe:</span><br /><span style="font-family:Trebuchet MS;">1 whole yellow onion large diced</span><br /><span style="font-family:Trebuchet MS;">6 clover garlic, smashed</span><br /><span style="font-family:Trebuchet MS;">1/4 cup dry white wine</span><br /><span style="font-family:Trebuchet MS;">4 cups diced butternut squash</span><br /><span style="font-family:Trebuchet MS;">water</span><br /><span style="font-family:Trebuchet MS;">salt and pepper</span><br /><span style="font-family:Trebuchet MS;">sweet paprika to taste</span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;">4 T sunflower seeds, toasted</span><br /><span style="font-family:Trebuchet MS;">4 T italian parsley, finely chopped</span><br /><span style="font-family:Trebuchet MS;">salt and pepper</span><br /><span style="font-family:Trebuchet MS;">truffle oil or olive oil to cover </span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;">Heat a medium sauce pan/pot, drizzle 2 T olive oil and sweat the onions and garlic.</span><br /><span style="font-family:Trebuchet MS;">Pour in wine (this is optional as well) and simmer until almost dry. </span><br /><span style="font-family:Trebuchet MS;">Add butternut squash and 4 cups water.</span><br /><span style="font-family:Trebuchet MS;">When it comes to a boil, lower heat, cover and simmer until squash is cooked through and very soft with poked.</span><br /><span style="font-family:Trebuchet MS;">Remove from heat and puree with a blender. A handheld blender is perfect for this job.</span><br /><span style="font-family:Trebuchet MS;">Adjust seasoning with salt, freshly ground black pepper and sweet paprika.</span><br /><span style="font-family:Trebuchet MS;">While butternut squash is cooking prepare the pepita garnish.</span><br /><span style="font-family:Trebuchet MS;">Toast pepitas on a dry hot skillet, stirring often so they do not burn. They will brown slightly and start to pop a bit.</span><br /><span style="font-family:Trebuchet MS;">Add chopped fresh parsley, salt and freshly ground black pepper and olive oil or truffle oil.</span>Pollyhttp://www.blogger.com/profile/16231066099593942070noreply@blogger.com0tag:blogger.com,1999:blog-8398615504305162090.post-87897829158281826902008-11-17T16:07:00.000-08:002009-05-08T16:35:19.511-07:00Persimmon Cake with Candied Ginger and Walnuts<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5RVeZWuGQ-qgGrkEfYAopmxV2NiXkkr4bpLWRF14EYkB5DKr8w9icXnVGWRtwjzxSPuUdc42vn_qbCWojqfDSiLoZMk9XTgrcwp0H5CHBUMnVxZxRhVo7m8ncOInOPodMDD0gIFZ0ag/s1600-h/DSC02031b.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 227px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5270469352249029570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5RVeZWuGQ-qgGrkEfYAopmxV2NiXkkr4bpLWRF14EYkB5DKr8w9icXnVGWRtwjzxSPuUdc42vn_qbCWojqfDSiLoZMk9XTgrcwp0H5CHBUMnVxZxRhVo7m8ncOInOPodMDD0gIFZ0ag/s320/DSC02031b.jpg" /></a> <div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju87oZZH4XVUfNC99qFhm03qvNBFXOu1tuG0oEp-QzWVajxO0xZoP7QIQpfOlUBGSKtF16EPAQ-z58INhnjmBZqnwC24lfYV2rz9aUQdnxpSMeCtb3CAj7UjAt7AImZkTrPxojyMDZeg/s1600-h/Persimmon+Cake.jpg"></a><span style="font-family:Trebuchet MS;">There are many types of persimmons, only 2 are commonly found in the market: the hachiya is an oblong, heart shaped fruit and are eaten when really ripe. Buy these when they are still firm and leave at room temperature until very very soft and I mean very. Eat these is in a bowl with a spoon, peeling the skin away as you eat or with your hands over the sink to catch all the juices, this latter technique has lots of slurping. Hachiya persimmons eaten before it is completely ripe are extremely astrigent and you will know with the very first bite. </span></div><div><span style="font-family:Trebuchet MS;"></span> </div><div><span style="font-family:Trebuchet MS;">The other type is the fuyu which are squat and are eaten when firm. Treat these like apples or pears, eat them with the skin or peeled. Leave the skin on and julienne the fuyus to add salads. It adds a great texture, a bit of sweetness and a wonderful burst of color. </span></div><br /><div><span style="font-family:Trebuchet MS;"></span></div><div><span style="font-family:Trebuchet MS;"><strong>Persimmon Cake with Candied Ginger and Walnut Recipe:</strong></span></div><div><span style="font-family:Trebuchet MS;">1/2 pound butter</span></div><div><span style="font-family:Trebuchet MS;">1 1/2 cups sugar</span></div><div><span style="font-family:Trebuchet MS;">2 T finely minced candied ginger</span></div><div><span style="font-family:Trebuchet MS;"></span></div><div><span style="font-family:Trebuchet MS;">4 each eggs</span></div><div><span style="font-family:Trebuchet MS;">3/4 t salt</span></div><div><span style="font-family:Trebuchet MS;"></span></div><br /><div><span style="font-family:Trebuchet MS;">3 cups peeled and diced fuyu persimmons (about 3-5 each depending on size)</span></div><div><span style="font-family:Trebuchet MS;">2 cups water</span></div><br /><div><span style="font-family:Trebuchet MS;"></span></div><div><span style="font-family:Trebuchet MS;">3 cups all purpose flour</span></div><div><span style="font-family:Trebuchet MS;">2 teaspoon baking soda</span></div><div><span style="font-family:Trebuchet MS;">3/4 teaspoon baking powder</span></div><br /><div><span style="font-family:Trebuchet MS;"></span></div><div><span style="font-family:Trebuchet MS;">Preheat over to 350 degrees and butter and flour two 9" cake pans.</span></div><div><span style="font-family:Trebuchet MS;"></span></div><br /><div><span style="font-family:Trebuchet MS;">Cream butter and sugar in a mixing bowl with a paddle attachment until the ingredients are creamy and fluffy.</span></div><br /><div><span style="font-family:Trebuchet MS;">Add egg into the bowl one at a time, ensuring that each egg is incorporated before adding the next egg. Add minced ginger and salt and mix well.</span></div><br /><div><span style="font-family:Trebuchet MS;">Place diced persimmons and water in a blend and puree to a smoothie texture.</span></div><br /><div><span style="font-family:Trebuchet MS;">Mix flour, baking soda and baking powder in a bowl and shift about a 1/3 into the butter and sugar mixture.</span></div><br /><div><span style="font-family:Trebuchet MS;">Add 1/3 of the fruit puree and mix on low speed to incorporate, do not overmix. Stop before the batter is well incorporate, about 4 turns away, and add another 1/3 of the fruit puree and 1/3 of the flour. Repeat mixing and add the final amounts of fruit puree and flour. </span></div><br /><div><span style="font-family:Trebuchet MS;">Using a rubber spatula fold gently until the batter is mixed thoroughly.</span></div><br /><div><span style="font-family:Trebuchet MS;">Pour into prepared cake pans and bake in the middle of the oven for about 30 minutes. </span></div><br /><div><span style="font-family:Trebuchet MS;">Check doneness by inserting a wooden pick/skewer into the center, it will come out clean without batter stuck to it. Or press the center of the cake lightly with your hand, if the depression left by your hand rises back, it is done.</span></div>Pollyhttp://www.blogger.com/profile/16231066099593942070noreply@blogger.com2tag:blogger.com,1999:blog-8398615504305162090.post-42902529946354994952008-10-25T21:26:00.000-07:002009-05-08T16:56:50.067-07:00Chicken and Beans<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjekmE7u2Wz4Bfu14eVgHhm9dUrajRFMRwwI53LdBQlKElCCdhIdKgI-8dw-Ojc5EC_phTENebC1NPe9KQOpqit0VmU2ZwmJe_Ugi-Hl_S4EN1qC_SpYRlMVD4vQwr_YpVgesgzUGN2cg/s1600-h/Cranberry+Beans.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5333604486265224850" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjekmE7u2Wz4Bfu14eVgHhm9dUrajRFMRwwI53LdBQlKElCCdhIdKgI-8dw-Ojc5EC_phTENebC1NPe9KQOpqit0VmU2ZwmJe_Ugi-Hl_S4EN1qC_SpYRlMVD4vQwr_YpVgesgzUGN2cg/s400/Cranberry+Beans.JPG" /></a> <div><span style="font-family:arial;">Cranberry beans grown in Half Moon Bay, a little sweet, very creamy and pretty colors, which unfortunately fades when cooked.</span><br /><br /><span style="font-family:Arial;"><strong>Recipe for 4-6 servings:</strong></span><br /><span style="font-family:Arial;">4 cups shelled cranberry beans, cooked</span><br /><span style="font-family:Arial;">2 T olive oil</span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXE8uLsf8Hzk8vVGEUhIsvblqqbJ7MicmSEb85LMo1phPJci011R4bMn6wYbDEuPeEIol1cL77y2GfnCceSaG_VBZXVfHpxPL9_1AHC1D77acWqmxxT36aoRjN0foJOa4j28u70rDtaQ/s1600-h/DSC02016.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5261318523628392930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXE8uLsf8Hzk8vVGEUhIsvblqqbJ7MicmSEb85LMo1phPJci011R4bMn6wYbDEuPeEIol1cL77y2GfnCceSaG_VBZXVfHpxPL9_1AHC1D77acWqmxxT36aoRjN0foJOa4j28u70rDtaQ/s200/DSC02016.JPG" /></a><br /><span style="font-family:Arial;">1 each yellow onion, medium diced</span><br /><span style="font-family:Arial;">2 each large carrots, medium diced</span><br /><span style="font-family:Arial;">4 cloves garlic, minced</span><br /><span style="font-family:Arial;">1/2 cup red wine</span><br /><span style="font-family:Arial;">2 each celery stalks, sliced</span><br /><span style="font-family:Arial;">1 cups chicken stock</span><br /><span style="font-family:Arial;">2 cups large diced fresh tomatoes</span><br /><span style="font-family:Arial;">2 sprigs fresh thyme</span><br /><span style="font-family:Arial;">1 whole chicken cut up</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">Place shelled beans in cold water to cover and bring to a boil and simmer until almost tender, about 20 minutes. Strain and reserve.</span><br /><span style="font-family:Arial;">Meanwhile, brown the cut up chicken seasoned with salt and pepper. </span></div><div><span style="font-family:Arial;">Set aside.</span><br /><span style="font-family:Arial;">Preheat oven to 350 degrees.</span><br /><span style="font-family:Arial;">In a large oven safe pan, saute onions, carrots and garlic in olive oil, season with salt and pepper.</span><br /><span style="font-family:Arial;">When the garlic is about to brown, deglaze the pan with wine and let it reduce by 1/2.</span><br /><span style="font-family:Arial;">Add the celery, tomatoes, thyme sprigs, beans, chicken stock and bring to a boil. Place browned chicken on top and place in the oven for 30 to 40 minutes until chicken is cooked through and tender.</span><br /><span style="font-family:Arial;">If it looks dry, add a bit more stock half way through cooking.</span><br /><span style="font-family:Arial;">Remove chicken pieces from the top and mix the beans well and adjust seasoning with salt and pepper.</span> </div>Pollyhttp://www.blogger.com/profile/16231066099593942070noreply@blogger.com0tag:blogger.com,1999:blog-8398615504305162090.post-73102968507722783702008-10-25T20:33:00.001-07:002009-05-08T17:12:06.746-07:00Figs stuffed with Goat Cheese<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5GgZG8f3lxrCxWSLz_LVvwPwCnPdxIfPyERwwRSZfkQ_NdNY-I54eGRVMI2Kl6iJwm1lwBL1kjmHM3-_w7vc0dd9H_ZLkWgn86i66adX3r7Rb-UPKF-43xRj9nTcG6PNUXWWjqixlng/s1600-h/Salad+with+stuffed+figs.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 286px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5333608333422179506" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5GgZG8f3lxrCxWSLz_LVvwPwCnPdxIfPyERwwRSZfkQ_NdNY-I54eGRVMI2Kl6iJwm1lwBL1kjmHM3-_w7vc0dd9H_ZLkWgn86i66adX3r7Rb-UPKF-43xRj9nTcG6PNUXWWjqixlng/s320/Salad+with+stuffed+figs.jpg" /></a> <span style="font-family:arial;">These figs are from my sister's tree, they're small (about one inch length) but incredibily delicious. </span><br /><br /><div><div><div><div><div><span style="font-family:Arial;"></span></div><div><span style="font-family:arial;"><strong>Goat Cheese Stuffed Mission Figs Recipe:</strong></span></div><div><span style="font-family:arial;">16 small figs, cut in half</span></div><div><span style="font-family:Arial;">4 ounces goat cheese</span></div><div><span style="font-family:Arial;">3 T walnuts, roasted and chopped</span></div><span style="font-family:Arial;">1 T chives or green onions, sliced</span><br /><div><span style="font-family:Arial;">Fresh ground black pepper</span></div><br /><div><span style="font-family:Arial;">In a small bowl mix together the cheese, walnuts, chives and ground black pepper. </span></div><div><span style="font-family:Arial;">Gently scoop out about 1/2 the center of the fig and stuff cheese filling.</span><br /><br /><span style="font-family:Arial;"><strong>Recipe for the salad for 4 servings:</strong></span></div><div><span style="font-family:Arial;">4 cups baby lettuce</span></div><div><span style="font-family:Arial;">1/2 cup shredded red cabbage</span></div><div><span style="font-family:Arial;">1 pear, sliced<br /><div></span><span style="font-family:Arial;">2 each bacon, cooked and chopped</span></div></div><div><span style="font-family:Arial;">12 each stuffed figs</span></div><div><span style="font-family:Arial;">3 T xvoo</span></div><div><span style="font-family:Arial;">1T balsamic vinegar</span></div><br /><div><span style="font-family:Arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7BF8UjGQNiMVkIhQNOWeX4rKGUuG02jgyF1Rbj0iLp7HOUpG1VDp6xKT4HLbLFh1bcCzia1iTAfE2cQRLAU6kSgoB9WPcMca1l7-XNPHM_P1hDdU7hu9b0OLbRdL6OT0QKPfmIkgPqg/s1600-h/Proscuitto+Wrapped.jpg"></a></span></div><div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;">Toss salad.</span></div></div></div></div></div>Pollyhttp://www.blogger.com/profile/16231066099593942070noreply@blogger.com0tag:blogger.com,1999:blog-8398615504305162090.post-75754052171998836512008-09-30T16:17:00.001-07:002009-05-08T17:14:12.911-07:00Fish Tacos<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgic7gN-XVAP1rzXRFAEraJHMxYvlcdJ1zD5edZrtdWwBgfY7k1P4ehuyBSXs-n8gUkjZgo5jVjmIAQJUVc45jFeii6Tt-i5mMat-FM6wzxocIgBapd0oZQHlzsTT31518gq1T19EPmhg/s1600-h/DSC02000.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; DISPLAY: block; CURSOR: hand" id="BLOGGER_PHOTO_ID_5251957851860191426" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgic7gN-XVAP1rzXRFAEraJHMxYvlcdJ1zD5edZrtdWwBgfY7k1P4ehuyBSXs-n8gUkjZgo5jVjmIAQJUVc45jFeii6Tt-i5mMat-FM6wzxocIgBapd0oZQHlzsTT31518gq1T19EPmhg/s400/DSC02000.JPG" /></a> My first choice for tacos is always on a corn tortilla. Cook the salsa ingredients quickly in a saute pan, add crumbled cooked fish and shredded red cabbage for extra nutrition and texture. Serve 2 tacos per person and serve a light salad on the side for a perfect lunch.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixhaFS2p5DmRW9YMLrzirUts9Nw8eHvjxKeaPG7ryG9Yl7gIXqtU4BWaLWLFAKrBQdGB3fiHNETz-N_WUyOfI1Dim8mJOImYdW3aOmeJaXolma9plTm9Rcl9awuDhzuy_0ILeAglyz3w/s1600-h/DSC01999.JPG"></a></div><strong>Tilapia Fish Taco Recipe for 4 servings:<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixhaFS2p5DmRW9YMLrzirUts9Nw8eHvjxKeaPG7ryG9Yl7gIXqtU4BWaLWLFAKrBQdGB3fiHNETz-N_WUyOfI1Dim8mJOImYdW3aOmeJaXolma9plTm9Rcl9awuDhzuy_0ILeAglyz3w/s1600-h/DSC01999.JPG"><img style="MARGIN: 0px 0px 10px 10px; FLOAT: right; CURSOR: hand" id="BLOGGER_PHOTO_ID_5251958291774757954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixhaFS2p5DmRW9YMLrzirUts9Nw8eHvjxKeaPG7ryG9Yl7gIXqtU4BWaLWLFAKrBQdGB3fiHNETz-N_WUyOfI1Dim8mJOImYdW3aOmeJaXolma9plTm9Rcl9awuDhzuy_0ILeAglyz3w/s200/DSC01999.JPG" /></a></strong><br /><div>2 fillets of tilapia cut in half lengthwise, pan sauted (about 12 oz total)</div><div>1/2 cup diced yellow onions</div><div>2 T minced garlic</div><div>2 T or to taste minced fresh chilies (serrano or jalapeno)</div><div>1 1/2 cup medium diced tomatoes</div><div>4 T rough chopped cilantro</div><div>lime juice from 1 whole lime - about 2 T</div><div>16 each corn tortillas, lightly toasted on an open flame<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU6x7Ri-NASjHYoyv5esqOjcf1I7vahsCNB8xoxFpmbu3e-8740YT2EfRnGNH_plEKp19i_dnPWq__ka5ZItJPv8Qo0N1cNyDCCGBuUbAt9s2Zd7JOa2csulczX_Et_0wU2ru3X6-QuQ/s1600-h/DSC01997.JPG"></a></div><div>3 cups finely shredded red cabbage</div><br /><div></div><div></div><div><strong></strong></div><div><strong></strong></div><div><strong></strong></div><div><strong>Cut the tilapia fillets in half length wise, brush with olive oil, sprinkle with salt and pepper and place fillets in a dry hot non-stick skillet to cook.</strong> <em>The thinner pieces will cook faster, depending on the thickness, 2-4 minutes per side. Since the fish is brushed with oil, no additional oil is necessary in the pan. Set fish on the side.</em></div><br /><div><strong>In the same pan, saute onions, garlic and chilies for about 2 mi</strong><strong>nutes. Add <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxeX_pU4XoFAfMEvUSpesSbM-WTLQ4djPzun1Ep_YXy7nKak3ulp-BORDsCrafsxFrUZfFKDgsCZQBDeU46thMRLUiF4ajYM7xr8A5sx8HFXSrLFmU-y76qAVOl5IeX-nijEc4gDvkSA/s1600-h/DSC01997.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5294957574806156386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxeX_pU4XoFAfMEvUSpesSbM-WTLQ4djPzun1Ep_YXy7nKak3ulp-BORDsCrafsxFrUZfFKDgsCZQBDeU46thMRLUiF4ajYM7xr8A5sx8HFXSrLFmU-y76qAVOl5IeX-nijEc4gDvkSA/s200/DSC01997.JPG" /></a>tomatoes, toss to heat through and turn off heat.</strong></div><br /><div><strong></strong></div><div><strong></strong></div><div><strong></strong></div><div><strong></strong></div><div><strong>Add to pan fresh cilantro, lime juice, salt and pepper.</strong></div><br /><div><strong>Toss, taste and adjust seasoning if needed.</strong></div><br /><div><strong></strong></div><div><strong></strong></div><div><strong></strong></div><div><strong></strong></div><div><strong>Crumble fish into the pan and GENTLY toss</strong> <em>so the fish does not fall apart.</em></div><div><em></em></div><div><em></em></div><div><em></em></div><div><strong></strong></div><br /><div><strong><div><div></strong><strong>On top of an open flame, toast the corn tortillas.</strong> K<em>eep the toasted tortillas under a damp paper towel so that they remain <img style="MARGIN: 0px 0px 10px 10px; FLOAT: right; CURSOR: hand" id="BLOGGER_PHOTO_ID_5251963597267308290" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4pgGxNVWdRTnOuWzdMT-K_hUT70bS6dAzkMvXCQBuUMBLDtW77t6qZBTfAJg8oMyOG73U2DXVU0G3O4x0XJ-AtOAgU5_Qc7DGdKnyKRPF_XeTjcULiU-lXhGK-7_uMrWe8EGP990Ggg/s200/DSC01764.JPG" /></div></div></div></em><em><div><div>soft and pliant.</em></div></div><br /><div><strong></strong></div><div><strong></strong></div><div><strong></strong></div><div><strong></strong></div><div><strong>Place the finely shredded red cabbage in ice water for about 2 minutes and strain.</strong> <em>This will help set the color and crisp up the cabbage. </div></em><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4pgGxNVWdRTnOuWzdMT-K_hUT70bS6dAzkMvXCQBuUMBLDtW77t6qZBTfAJg8oMyOG73U2DXVU0G3O4x0XJ-AtOAgU5_Qc7DGdKnyKRPF_XeTjcULiU-lXhGK-7_uMrWe8EGP990Ggg/s1600-h/DSC01764.JPG"></a></div><div><strong></strong></div><div><strong></strong></div><div><strong></strong></div><div><strong></strong></div><div><strong>Assemble the tacos</strong> by laying 2 tortillas down, sprinkle about 1/4 cup red cabbage, then top with fish tomato filling.</div>Pollyhttp://www.blogger.com/profile/16231066099593942070noreply@blogger.com1tag:blogger.com,1999:blog-8398615504305162090.post-82211283255563723212008-09-20T14:14:00.000-07:002009-05-08T17:20:35.270-07:00Spaghetti a la Gosht (Indian Style Marinara Sauce)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh65bs0q0y6pjDb2M2xdZjKRFR41ffUFvaPGpqcgV3qmrJlDkGaCsKdwZNMqL1cTW-O5UWpxfY8wjfUjcdMApgxZBLIo4gm_fo-xnNy4e1S1X8rxRiLgFQGet12wLGnTR6yz69GBOXK0Q/s1600-h/Spaghetti+a+la+Gosht.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; DISPLAY: block; CURSOR: hand" id="BLOGGER_PHOTO_ID_5248889881629673266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh65bs0q0y6pjDb2M2xdZjKRFR41ffUFvaPGpqcgV3qmrJlDkGaCsKdwZNMqL1cTW-O5UWpxfY8wjfUjcdMApgxZBLIo4gm_fo-xnNy4e1S1X8rxRiLgFQGet12wLGnTR6yz69GBOXK0Q/s400/Spaghetti+a+la+Gosht.JPG" /></a> <span style="font-family:arial;">This is an adaptation of an Indian dish, lamb rogan gosht, a braised lamb dish with curry and yogurt sauce. I made a batch of this sauce the day before without the yogurt and the result is a fresh marinara sauce with Indian flavorings and a perfect use for the last of the vine ripened tomatoes. </span><br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4agp_A6U2yqh0XB2n_MIIDet3Wq-bnuQ3Ipyvv7zajdEVE9YJcem8aeZ9DoTFvBHU1mP6i-lGQO8_PsJbI0TqattSeZnK13468HJrRTD_MVXmEmaPypKxNc8fzQ2ewHwF0P1RJ59uCA/s1600-h/Mise+en+place.JPG"><img style="MARGIN: 0px 0px 10px 10px; FLOAT: right; CURSOR: hand" id="BLOGGER_PHOTO_ID_5248888764198792306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4agp_A6U2yqh0XB2n_MIIDet3Wq-bnuQ3Ipyvv7zajdEVE9YJcem8aeZ9DoTFvBHU1mP6i-lGQO8_PsJbI0TqattSeZnK13468HJrRTD_MVXmEmaPypKxNc8fzQ2ewHwF0P1RJ59uCA/s200/Mise+en+place.JPG" /></a><br /><span style="font-family:Arial;"><strong>Indian Style Marinara Sauce Recipe:</strong></span><br /><span style="font-family:Arial;">olive oil </span><br /><span style="font-family:Arial;">1 onion, medium diced</span><br /><span style="font-family:Arial;">3 large garlic cloves, sliced</span><br /><span style="font-family:Arial;">2 T minced ginger</span><br /><span style="font-family:Arial;">1 teaspoon garam masala</span><br /><span style="font-family:Arial;">1/2 teaspoon cardamon</span> <br /><span style="font-family:Arial;">2 chinese eggplant , sliced </span><br /><span style="font-family:Arial;">(or 1 globe eggplant, peeled and <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbnPskgJJVg_Wh3Ep9N8-_0nEHm7QOXrG4YTo-9IocN2-4cj6BAFTZOXy4XNiaAptavSwUSZotRk9K13zFdWqR98_mQ222fqLBB2oe_WXgiDMwQW7U0bsL3GcDrGuERB0TwGWu1Wp-Vg/s1600-h/Sautee.JPG"></a>diced)</span><br /><span style="font-family:Arial;">1/2 cups of white wine</span><br /><span style="font-family:Arial;">6 - 8 cups of diced tomatoes (about 3-4 whole tomatoes)</span><br /><span style="font-family:Arial;"><strong><em>yields 6 cups of sauce</em></strong></span><br /><br /><span style="font-family:Arial;">Heat a large skillet over high heat and pour in generous amount of olive oil, enough to coat the bottom of the pan with a little extra.</span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcN07jparYVfFoQR21K1QWx3enP5z5dn9vv1ztsoBeTsYO6SDfZf3w2B0jLOYnW4wwaIE8vLT8k2kmSyU2FwAMy9xSDwB8qHN_3RCK-ycCWELh7DDsEKrJGLGeI2gTs0XlGOiteOFg-w/s1600-h/with+tomatoes.JPG"></a><br /><span style="font-family:Arial;">Cook onion and garlic, stirring and season with salt about 3 minutes (lower heat if onions start to burn).</span><br /><span style="font-family:Arial;">Add ginger, garam masala and cardamon saute for 2 minutes. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO0GevFxeQlVo1qRE0egD4dREa2bLmGEhkv9zZhYUtHpjYKs02EQ4YckhYYmsru2hM9isqNYxtc1_PAPH3jEawRRwgtXstXEpXxXGJGcrew87kSiRFIpJT_0xMqcrxKVBlNW0tXyRt2g/s1600-h/puree.JPG"><img style="MARGIN: 0px 0px 10px 10px; FLOAT: right; CURSOR: hand" id="BLOGGER_PHOTO_ID_5248888747352336578" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO0GevFxeQlVo1qRE0egD4dREa2bLmGEhkv9zZhYUtHpjYKs02EQ4YckhYYmsru2hM9isqNYxtc1_PAPH3jEawRRwgtXstXEpXxXGJGcrew87kSiRFIpJT_0xMqcrxKVBlNW0tXyRt2g/s200/puree.JPG" /></a></span><br /><span style="font-family:Arial;">Add more oil if pan is too dry.</span><br /><span style="font-family:Arial;">Add eggplant and toss, adding more oil if necessary. Season with salt.</span><br /><span style="font-family:Arial;">Pour in white wine and allow to boil until reduced by half.</span><br /><span style="font-family:Arial;">Add tomatoes, stir evenly and cover.</span><br /><span style="font-family:Arial;">Simmer for 20 minutes, stirring a few times during the cooking process.</span><br /><span style="font-family:Arial;">Puree with blender and adjust seasoning: add 1-2 T sugar, 2T soy sauce and salt.</span><br /><span style="font-family:Arial;">(Always use caution when pureeing hot ingredients)</span><br /><span style="font-family:Arial;">Cool and store in the frig until ready to use.</span><br /><br /><span style="font-family:Arial;"><strong>Spaghetti A La Gosht with Tilapia:</strong></span><br /><span style="font-family:Arial;">3/4 - 1 pound of spaghetti</span><br /><span style="font-family:Arial;">olive oil</span><br /><span style="font-family:Arial;">3-4 zucchini/green squash, medium diced</span><br /><span style="font-family:Arial;">2-3 cups sliced crimini mushrooms</span><br /><span style="font-family:Arial;">4 each 3-5 ounce tilapia fillets</span><br /><span style="font-family:Arial;">3 cups Indian marinara sauce</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">Cook pasta and set aside</span><br /><span style="font-family:Arial;">Pan cook tilapia fillets and set aside.</span><br /><span style="font-family:Arial;">In the same pan, saute the vegetables in olive oil and season with salt and pepper.</span><br /><span style="font-family:Arial;">Pour sauce into pan to heat through.</span><br /><span style="font-family:Arial;">Gently crumble in the tilapia, keep it a bit larger than desired as they will break from handling.</span><br /><span style="font-family:Arial;">Place pasta into bowls/plates and top with sauce.</span>Pollyhttp://www.blogger.com/profile/16231066099593942070noreply@blogger.com0