So Bon Appetit graces me daily with piles of new recipes…piles. Today a recipe caught my eye—well two. One for a Greek spinach rice and the other was a slightly Japanese style corn rice. I’m hitting both!
I thought about his since like 2 pm when I got the email and knew that salmon was the best choice to make this happen….alas. The freezers gave me Cobia. i didn’t find fresh corn but I had canned white corn.
I failed at chronicling every detail but I do have some pics.
For the corn…
1 cup rice
1 can white corn
2 cups water less the corn liquid and 1 Tbl soy sauce/tamari…combined should be 2 cups
I garnished with some fresh cilantro and fresh rosemary because that’s what I had…
I did it in the Instant Pot on the rice setting.
For the Cobia….
Cobia got a quick marinade in some lemon olive oil, tamari, garlic and onion powder. Then pan sautéed.
This is batch 4 of my attempts at cultured beans. The first batch was black beans made with the fermentation liquid from a hot sauce batch plus salt. It was yummy but too salty for my taste. The second batch was creamy creamy white beans that I made with salt and yogurt whey and they were yummy but I must have put a dirty spoon by accident or something because after they were finished and I scooped some, they grey fuzz so I trashed them. Batch three were garbanzos made with buttermilk whey—they were okay but I’m not a fan of the buttermilk whey. So I bought some powdered culture. This batch is cannelini with salt and culture. They taste great going into the jar.
They need the skins busted open. They don’t need to be mashed but they do need the skin broken so the culture can get in. These beans soaked a day then I boiled them with dried garlic and some fresh rosemary.
Smash them up with the culture—about 4 Tablespoons and 1 Tablespoon salt. I used Cutting Edge Culture at 1/8 tsp/4 Tbls water.
Pack into the jar and leave it out 3 days….and fingers crossed that we have some magic.
And finally they are ready for fun! These are super creamy with a nice sour bite and no overwhelming salt flavor.
A while back I made some meatballs using buckeye beans from Ranch Gordo. I was wondering what’s for dinner and I realized I had six of those yummy balls in the freezer and some potatoes and Brussels, so I figured I go meat and potatoes for dinner. The potatoes are smashed and fried with some roasted Brussels and a mushroom gravy.
I soaked a batch of Rancho Gordo Corona Beans (which I see are sold out with a waitlist today — so I lucked out with my two bags.
This guys grow when soaked!
I cooked them with leftover cooking broth from the buckeye beans.
The broth is less clear than normal due to the cooking broth. These beans cook up to be nice and creamy with a flavor reminiscent of baked potato. Sautéed a batch with some beet greens as a seat for some mahi.
More corona bean stories to come! It’s a big batch.
Following on the success of the bbq pink mushrooms sandwiches, I thought my bag of mixed oyster mushrooms would be fantastic for Korean bbq mushrooms. i was kinda’ right. The pinks crisp up nicely but the other varieties aren’t a so crisp loving but they mostly get there
Following the other recipe. They were minimally spiced for this part, then when done I tossed them with some Flatiron Asian blend peppers, tamari, fish sauce, acid league’s liquid kimchi, liquid smoke.
Served it up with rice, butter lettuce leaves, kimchi, rice vinegar pickled daikon. I loved the mushroom marinade sauce so much I tossed it onto the broccoli rabe as well.
We made perfect wraps with the lettuce, mushroom and kimchi and I made reasonable pantry/fridge panchan