So i bought some kimchi saurkraut (which is yummy by the way….its saurkraut with kimchi seasonings), and had no idea what to do with it. My reference is saurkraut wih potatoes and sausage.
So thats what i did. White rice, potatoes in tamari and shrimp sausage. I basically used a shrimp burger recipe and shaped it as sausages, rolled in foil, froze to firm up and baked them.
I have already misplaced the recipe for the red pepper recipe this week…but i made it! It was an ATK recipe challenge email featuring season produce
I slightly mashed some canned garbanzos
I found this recipe in the new BH&G which is not my goto for veggie dishes, but this looked interesting for a hot summer day (100 plus)
I prepped the veggies first:
And prepping my sangria:
The tofu is sliced into steaks and allowed to marinate with sriracha mayo:
Meanwhile, my sauces for the fries. All the recipes i saw were basically loaded fries with sauces cilantro and peanuts poured on top. As i write this i havent committed to my process, but i am prepping my garlic mayo, got out hte gf hoisin and i think i will toss fresh potato in sriracha then grill or bake.
The fries have been cut and smothered with sriracha and then oil.
The fries were oven fried. Rather than the nacho style recipes i found online with sriracha and hoisin over the top with cilantro, i had mine on the side as dipping sauces. Here are the sauces and my veggies:
The sangria was topped off with prosecco for bubbles.
Here is the BH&G version all finished.
Holy crap? My plan was to blog my whole dinner which was yummy but last we we hit the palm springs street fair and i bought the shit!
I previously bought cranberry walnut balsamic from the Farmers Daughter from hemet at the palm springs street fair….that rocked
But the cherry is ridiculous….and wordpress just put the pics in reverse order…..and im to tired to change it
We are blessed to have a year round growing season, and we are on the verge of the moment where the most of those riches shine! Saturday at the santa monica third street promenade farmers market, the following are a prelude to the full summer bounty:
My fav farmers market cheese for years…i got the mozzarella and asiago…dont for one minute think its traditional mozza or asiago…they surely have their own style . Spring hill jersey cheese from nocal.
Baby red leaf heads
The very first of the tomatoes
Its still cherry and peach season
Jim Taylor waits for these puppies all year…high price, small fruit, big taste
So tonight the figs will be sharing a plate with goat cheese and a Bordeaux cherry balsamic ibought in palm springs
From the silver palate, i am making arancini…and from my brain, shrimp meatballs.
Raw peeled and deveined shrimp in the vitamix
Maybe a little too vitamixed.
Rolled up, filled with a piece ofmozzarella and tvp/tomato mix…then dipped in egg and then gluten free flour
Pasta with chard and the shrimp meatballs
Egg noodle gluten free pasta was a fail.
Shrimp meatballs were perfect and arent so delivate icant sauce them better
Arancini…smaller next time. But thatnrice was wonderful, i really did learn a new technique.
I was planning to make a rice dish out of pulsed cauliflower…i did buy the cauliflower, but while shopping, i was consumed by the idea of pad thai fried rice made with the cauliflower. I bought ingredients for my pad thai and returned to work. The idea didnt sound so hot by the time i got home but i had brown rice thai noodles in the cabinet…
Here my mise:
I also was inspired to get out and scrub up my le creuset cast iron wok that has languished in the cabinet for 6 years since we moved in…
So one of my Tasting Table emails mentions homemade red pepper jelly with cream cheese and Ritz crackers…Our New Years Eve usually consists of an entire day (two meals) comprised of snacks. So red pepper jelly we go!
Four red peppers finely diced
Then they need time to drain A LOT:
After about 1 cup I squeezed them with a paper towel
And the finished version:
I wanted to grill. I was thinking how we grill kimchi at korean bbq….somehow i didnt get grilled kimchi but i got kimchi, grilled soy things, grilled rice cakes…
The rice cake marinated a bit in kimchi
Soy ginger dressing on the eggplant
Bok choi with hot oil