Brunch

…or late breakfast.   

Pan fried bread, egg, grated tumeric  and ginger root, oranges sections.

Not shown, coffee, drip, Bali.

 Not resturant elegant, but different elements of taste to an egg and toast. Salt and ground pepper.

Braised boneless pork ribs with barley and mung beans

A tasty meal, brown the pork ribs throughly in oil, add sliced white onion, grated turmeric root, several small fresh  tomato and ground pepper(s) a pinch of curry  spices. Also added some oregano, and thyme.

When everything is fragrant, and the onion wilted, add hot stock to the pan, simmer covered. Add additional hot stock during the process if necessary. Just before the pork is tender, again,  bring up the level of the liquid, add the barley and mung bean (a dried packaged mix), cover simmer 10 minutes, move from the flame, keep covered for about 10 more minutes. Serve. The barley tender, the mung bean firm.

What was left in the pan after serving………

The Garden update/ tomato review

The mid summer doldrums are with us, hot,  balmy and humid weather. The nights are cool. The hydroponic tomatoes and soil grown tomatoes continue. The hydro tomatoes have ceased to grow, some of the foliage browning and dry,  the formed fruit continued to ripen. Some fruit harvested. Most likely a root temperature issue, too hot ! Planning either year round indoor growing or different vegetable next year for hydroponic system.

The soil based tomato plant has thrived still providing new fruit, the first formed fruit ripened and picked. Backed off the the nutrients and since the last rains some watering just from the rain barrel some times twice a day.

 

Two different varieties, Roni and Sakura, the Roni should be the larger of the two. Seeds sourced from High Mowing Organic.

July 16

July 16

Soil based plant. July 23 2018

Hydroponic Deep water culture, outdoor July  23

Uses so far. Salsa. Not shown, tomato sauce for gnocchi, salsa || with chicken and corn chips.

Pizza, hot weather , so baked in the convention oven. Maybe grille outdoor later in the season.

We usually hardly ever buy tomatos from the store , too many disappointments , once you taste them from the vine fresh. The taste of ours are excellent tomato taste, it seems they are at peak sweetness 24 hours after picking. Still good after that robust tomato flavor, no mealy texture, would like to dry some for storage but I think most will be eaten. A delicacy.

Corn Dogs

A while back we had the opportunity to be served a meal of corn dogs. I have never had them before. Served with a salad they are certainly a different way to have hot dogs. Frying in oil is usually not used too much as a method of cooking. Even a better meal when made by sister in law and her daughter.

If you make these, having the batter in a tall glass makes coating the hot dog easy as was demonstrated.

recipe from photo:

• oil at 350 degrees for 3 minutes
• 3/4 cup yellow corn meal
• 3/4 cup all purpose flour
• 1 and 1/2 teaspoon baking powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg
• 3/4 cup buttermilk
• 2 eggs
• 4hot dogs

flour for rolling

crisco for frying

 

Pesto: Basil ,Chive and Garlic

A simple blend of what I have on hand:

• Fresh Basil
• Lemongrass
• Fresh Chive
• Garlic
• Olive Oil
• Tri Blend Peppercorns , White, Black and Szechuan
• Walnuts

A Pesto need not be a strict list of certain ingredients. Blend to your specific taste. Try different additions for tasting ingredients.

photos from June 26th.

This makes a good substitute for butter on toast or bread. Cheese can also be grated on top. Thinned with oil and vinegar a dressing for greens, tomatoes etc. A dipping sauce, a pasta sauce, I enjoy this when the fresh ingredients are available. Blended in a food processor or an unplugged version could be made in a mortar and pestle. I usually drizzle the oil in at the end after the fresh ingredients have been blended.

 

Rice noodles with sesame seeds

This was modified from a soba  noodle recipe. (Nigella Lawson)  it turned out very well as a cold dish considering you don’t stir fry it. I made 1/2 the recipe, it served 2 as a light meal in hot weather. You probably could serve it as a hot dish.

• 75 grams sesame seed
• salt
• 250 grams noodle, soba, (or rice noodle)
• 2 teaspoon rice wine vinegar, (red wine vinegar)
• 5 teaspoons soy sauce
• 2 teaspoons honey
• 2 teaspoons sesame oil
• 5 spring onions
• optional sauteed mushrooms

Toast the sesame seeds in a pan over high heat till golden brown. If you use toasted sesame seeds often they can be toasted in advance, during cooler weather to reduce the heat in the kitchen. Store them stove side in a airtight jar.

Prepare the noodle with salted water as directed by the type, the rice noodle is soaked in cold water,  then  bring to a boil. Like pasta, watch over it and avoid mushy texture. Brake the cooking with drain and rinse with (ice) cold water.

Mix the other liquid ingredients like a dressing, and toss with the cooled noodle along with the thinly sliced green (spring) onion. Toss and add the toasted sesame seed.

If possible, let the dish marinade for some time. I put the dish in the fridge and served later for supper, a cool noodle, suprisingly  savory for a no stir fry dish.

I did taste the sauce and added more honey as I use double black soy sauce and dark sesame seed oil. I could see adding more components to the dish like pea pods or green peas. We like mushrooms so some sauteed  shitake and brown beech mushrooms were added as an ingredient. Broiled beef strips would also be a  good addition.

 

 

Thai grilled shrimp

Marinade the shrimp :

• 2 Tablespoon Thai Seasoning Paste
• 1 cup coconut milk
• 1/3 cup lime juice
• 2 Tablespoon cilantro (fresh/dried)
• sea salt (to taste)

Blend or process the above, about 1/2 lb shrimp (heads on preferred), added and let stand 30 minutes at the most. Grille skewered shrimp preferred, or broil just till pink with slight char. Serve.

Tasty shrimp, the shells give a pleasant crunch and the combo of the marinade gives the shrimp a sweet almost tomato taste, not hot spicy but sweet spice flavor. I have used the same marinade with thin cut chicken breast with good results as it’s different than the usual BBQ rub and  sauce.

Thai spice paste

• 1/2 Teaspoon cumin (ground/seed)
• 1 Teaspoon salt
• 2 Teaspoon pepper (triple blend black,white,  Szechuan)
• 2 Teaspoon red pepper (dried hot red pepper)
• 1 Teaspoon lemongrass (diced)
• 2 Tablespoon garlic (minced/granulated)
• 2 Tablespoon ginger (minced/ dried)
• 2 Tablespoon coconut
• 1 Tablespoon sugar (palm or unprocessed)

the above is the basic ingredients , some were (substituted) and the measured amounts can vary.

Basically all ingredients minced by the food processor into a paste.

Stored in a mason jar for use, marinade and seasonings.

shopping

Most nonperishable items are now purchased online and delivered, shipping usually free. Items purchased online are not available for the “savings catcher” program even though the packing list /reciept has a TC bar code.

The fresh food available at the asian market offers a wide selection of fruit, vegetables and other culinary items. Seafood is 1/2 lb shrimp w/head. Meat is chicken breast @ 1.79/lb.

 

broccoli and mushroom fried rice

Boil some rice like pasta in water, when cooked, drain and rinse with cold water. Saute mushrooms, here shitake and brown beech mushrooms, then saute thiny sliced brocolli . Return the rice to the pan, splash with soy sauce, then sesame oil. , season with salt and pepper, serve. You could also steam the brocolli for softer bite.