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Quinoa-themed dinner at home
For the post and some recipes of this meal, please CLICK HERE to my blog.
© 2011 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
Amuse: "The Egg, L'Aprege Style"
- fresh free-range egg, poached sous-vide, heavy cream whipped to soft peaks, quatre-epices, black salt.
At first I was not going to make this, but the quality of eggs was not to be missed, besides I decided to start with eggs as a background for truffle dishes to follow.
Made from a recipe from "The Little Big Mediterranean Book" (mcraebooks.com)
RUSTIC STYLE FRITATTA
(Supposedly serves 4, but I would say it's more like 6-8! This is FILLING!)
INGREDIENTS:
10 oz (300g) tagliatelle
1 red onion, finely chopped
4 tablespoons extra virgin olive oil
1 green bell pepper seeded, cored and diced
1 small eggplant, diced
2 zucchini, thinly sliced
1 stalk celery, finely chopped
6 cherry tomatoes, halved
Salt and freshly ground pepper to taste
5 large eggs
1 tablespoon finely chopped basil
1 tablespoon finely chopped mint
DIRECTIONS:
Preheat the oven to 400F (200C). Grease a 9-inch (23-cm) round baking pan with oil. Cook the tagliatelle in a large pot of salted, boiling water until al dente. Drain and set aside. Cook the onion in the oil in a large frying pan over medium heat until softened. Add the bell pepper, eggplant, zucchini and celery. Cook for 15 minutes. Add the tomatoes and cook for 5 more minutes. Season with salt and pepper. Beat the eggs in a bowl. Mix in the cooked vegetables, tagliatelle, basil and mint. Pour the mixture into the prepared baking dish. Bake for 20 minutes, or until set. Let cool completely before serving.
Carrot Soup:
- carrots, beets, shallots, thyme, coriander, lemongrass, chili peppers and sherry vinegar
This was a soup to remember - so many complimentary flavors. In case you are wondering: the dust on the plate is pink salt from Hawaii - to celebrate upcoming holiday season, I guess.
Please take a look at the entire Dinner in Sioux Falls picture set.
Amuse: "The Egg, L'Aprege Style"
- fresh free-range egg, poached sous-vide, heavy cream whipped to soft peaks, quatre-epices, black salt.
At first I was not going to make this, but the quality of eggs was not to be missed, besides I decided to start with eggs as a background for truffle dishes to follow.
Chocolate pot-au-creme - made with 2 bittersweet chocolates (62% and 72%. 2/1 ratio). Original recipe suggests milk chocolate and bittersweet chocolate, though.
Whole Wheat Couscous from Bob's Red Mill
To see recipes with their Israeli couscous, please CLICK HERE
© 2011 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
Soup: Young Garlic Soup, Truffles, Chevril
- this was something else. Sweet, savory, complex, earthy - just an extravaganza of flavors. I used "Per Se" soup as a benchmark, and this time - the have been beaten.
Cabbage Soup with Mustard Cream and Choucroute.
Mustard Whipped Cream and Choucroute ( red cabbage, Asian pear, oregano, thyme and fennel, cured with Sweet Potato Vinegar and Japanese Rice Vinegar)
This is not how they came in - I asked the vendor to put some rice in the box. The quality of the tubers was nothing short of pristine.
I decided it was about time I bought an oyako nabe, a small, shallow pan with a vertical handle that makes it easy to slide toppings on top of donburi/rice bowls. I think it's really cool. :)
Gingery fried rice with shredded omelet, hijiki seaweed and shiitake mushrooms, made using a recipe from Peter Berley's awesome cookbook, The Flexitarian Table.
I added edamame for some extra color, since I couldn't find the bok choy the recipe originally called for and I had to substitute a less colorful nappa cabbage.
(Will add recipe to description later)
Cooking at home means dirty dishes, a messy kitchen, and a lot of work. But it is a lot of fun, a great way to blow off some steam, and learn something new.
Cook at home, stay safe!
Inspired by an old Jeffrey Steingarten article in which he cooked every "back of the package" recipe he could find, I foolishly decided to make this casserole. I found the recipe on the back of a package of "China Boy" (yes, quite un-PC) brand Wide Style Chow Mein Noodles. I have the feeling the recipe's been on the back of the bag for years. I don't remember the name of the recipe...it was something boring like "15 Minute Casserole"...heh.
What really startled me was the fact that this casserole was EXACTLY THE SAME COLOR coming out of the oven as it was going into the oven. Basically, it was all beigey-yellow. Since the recipe suggested garnishing the top with canned mandarin oranges or pineapple (apparently to give it that "Far Eastern flair"), I gamely went along with it, thinking it might liven things up. WRONG. The pineapple and orange slices were instantly drained of color once they were laid on top of the casserole. Frustrated, I grabbed a cocktail umbrella to add some extra color and was annoyed to discover that the only one I had left was YELLOW. This too, blended right into the casserole. Sigh.
When I mentioned this bizarre casserole to one of my co-workers the next day, his eyes lit up in excitement. He nodded knowingly, mentioned that he had had a classic 50's-era mom, and said that from my description, it sounded like I had simply done everything RIGHT. It wasn't my fault...I had simply not been familiar with the mysterious light and color absorbing qualities of the old school 50's casserole. Yikes!
This should probably be the end of back of the box cooking experiments for me, though that Mock Apple Pie made from Ritz crackers DOES sounds kind of intriguing... ;)
"Baby Beet Salad" - Baby Red and Golden Beets, Microgreens, Spanish Goat Cheese, Rice Wine Vinaigrette.
Very nice salad, although baby beets took a lot of time to peel...
Quinoa-themed dinner at home
That's a mouthful of a name and it suits this hearty cookie.
For the post and some recipes of this meal, please CLICK HERE to my blog.
© 2011 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
Simple and straightforward:
Toro, Lemon, Shiso, Daikon, Shichimi Togarashi, with a few twists - Pickled Cherries, Pickled Asian Pear.
Foie Chantilly ( inspired by Corton)
Cold Foie Gras Mousse, spiked with white pepper, cloves and coco, Butternut Squash Bisque, Saffron.
This is my attempt to replicate "Per Se" cheese plate. Good taste, but need work on my part - still, very enjoyable.