And this little figgy piggy screamed “kiwi, kiwi, kiwi” all the way home!
This semi-exotic fruit lends a clean, tart flavor to savory dishes.
“How do you like your eggs in the morning? Boiled or fried I’m satisfied as long as I get my kiss.” From a vintage Dean Martin recording.
Among all of their guises, I believe that poached eggs are the most seductive. Some chefs deep fry poached eggs to add texture to their soft exterior. Many more simply dress them up as stars on a menu than can be served from breakfast, through brunch all the way to a late night, post-theater dinner.
It doesn’t happen frequently, but every now and then I just can’t bear to eat another meal of chicken, beef, pork or seafood. On those occasions when Mom’s in charge of the meal and asks what we want for dinner, I’ll say Kang Chup Chay, or our family’s version of a hearty Asian-style vegetable stew.
There are a few foods I first experienced in grade school cafeterias that I’ll admit to still loving. One of them is tuna casserole, another is green bean casserole. The third is creamed corn, although I’m sure the creamed corn served to us in school came out of a can. My version is simple and tasty, and you can enjoy it either hot or cold. If you want to serve it as a refreshing cold soup, make it the day before and refrigerate it. You’ll be amazed at how simple and delicious this is.
A wise old Buddhist monk told me a few years ago when I was pondering some drastic possibilities for changes in my life that you can either live your whole life surrounded by people, places, things and experiences that are familiar to you, or you can embrace the unknown and grow from those experiences. I was thinking of that as I was roaming the farmers market this weekend and came face to face with a vegetable I’d never eaten before — kohlrabi.
For me, boredom can sometimes turn into culinary inspiration. Such was the case recently when I was faced with coming up with a vegetable or starch side for a seafood entrée I was making after spending a day of fishing on the Garibaldi jetty. So I took a look at our overflowing cupboard and refrigerator and came up with a side dish using ingredients that we had…freeing up shelf space for more stuff!
Of all the abundant natural resources we enjoy in the Pacific Northwest, wild mushrooms occupy a lofty status due to their rarity. Even if you don’t live in an area where you can forage for wild fungi, locating dried shouldn’t be that difficult. Gourmet stores and many supermarkets stock dried mushrooms. If your community still doesn’t offer a source, consider the Internet. Oregon Mushrooms, a provider of local mushrooms and truffles, offers mail order service from Keno. Unfortunately, the farther you are from the source, the deeper you have to dig into your pocketbook.
I was perusing epicurious.com for ideas and inspiration for a new appetizer or an amuse-bouche if you want to be hoity-toity and au courant. I came across Tomato “Sushi”. I’m a patsy for such things that aren’t exactly what they seem to be but rather are culinary amusements, or twists like “Filet Mignon of Tuna.” (You can read more about that in an upcoming post.) It’s also creations like these that Thomas Keller of French Laundry fame does so well and so often.