saansaturday: (Default)
( Tuesday, 26 April 2005 14:59)
I'm so busy today but last night I really felt dinner was worth mentioning--even though it was so simple:

Green Asparagus, brushed with toasted sesame oil and unfiltered Italian olive oil, barely salted, roasted, and served with a dressing of light soy sauce, rice wine vinegar, toasted sesame oil and a hint of sugar

Vine-ripened tomatoes (we're seasonally just on the cusp of having edible tomatoes) and fresh buffalo mozzarella marinated in unfiltered Italian olive oil, 10-year aged balsamico, garlic, basil, oregano, sea salt and fresh ground pepper

Fresh spelt bread, toasted, to soak up the juices of the two dishes

Divinity in simplicity.
V took a couple of photos while I was making dinner last night. The camera ran out of batteries and we didn't have any others charged, so there's no photos with the sexy red peppers from the Nuoc Cham dotting the surface . . . you can see my hands )
potato cake(adapted from Didi Emmons' Vegetarian Planet)

This pretty cake is one of my favorite things to do with potatoes. Pan-frying helps the potatoes caramelize a bit, making for a lovely presentation, especially if you have a large platter that isn't as ugly as mine is. :)

The sweetness of basil, the bite of raw garlic, the sourness of lemon and the creaminess of mayo are enchanting against the earthy backdrop of carrots and potatoes.

recipe and photo )
Wraps are summer goodness!

kalamata olives

The inspiration for this meal was this container of kalamata olives fresh from Greece that V brought home last Friday.

Onward! )
saansaturday: (Default)
( Saturday, 24 January 2004 12:48)
Corn and Sweet Potato Chowder (adapted from Didi Emmons' Vegetarian Planet, a great cookbook for beginning vegetarians/beginning vegetarian chefs)

2 TBS butter
one or two minced yellow onions (however much you like, really)
LOTS of minced garlic
1/2 tsp freshly ground cumin seeds
1-2 tsp spicy Hungarian paprika
2 TBS unbleached white flour
approx. 3 cups milk and 1 cup cream (I'm not sure of the amounts but I'm pretty sure of the proportion)
Kernels from 2 ears corn (save the cobs)
3 medium sweet potatoes, peeled and cut into 1/2 inch cubes
1 tsp salt
Fresh-ground black pepper to taste

In a stockpot, melt the butter over medium heat. Add the onions, garlic, cumin and paprika. Cook and stir for about 5 minutes, stirring often.

Add the flour and cook for about 30 seconds, stirring constantly. Slowly add the milk, about 1/2 cup at a time, stirring or whisking constantly so the flour doesn't lump. Stir in the cream. Add the sweet potatoes and the corn cobs. Simmer the soup over low heat for about 20 minutes or until the sweet potatoes are tender.

Remove the cobs and add the corn kernels. Simmer for about 2-5 minutes more, or until the kernels are as tender as you like. Add salt and pepper to taste. Ladle into bowls and garnish (if desired) with a bit of cilantro.


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