We had carrots on day two because I had an ugly bunch that came in my produce box just waiting to be used.
Simple. Oven roasted in olive oil and acid leagues vegetable balsamic with a sprinkling of Penzey’s seasons salt. Covered in fouls and roasted at 375 for an hour
For the month of May, I’m going to make a different vegetable every day. This was inspired by an article in Food Network Magazine.
Day 1 was corn as I have corn as I had some on the cob that needed used up.
I was inspired by an epicurious or bon appetit email for a recipes using some crispy fried garbanzos with some sautéed poblano and corn on it with an egg on top.
My version was made with black beans.
I sautéed 1 can of rinsed black beans with 1/2 poblano and 1/2 onion and mashed the beans with my spoon a little to make them chunky. I played those and placed in a warm oven.
Then I cut the corn off of two cobs and sautéed that with poblano and onion until the pepper and onion were soft.
Plated it
I had a sautéed salmon filet that I laid on top
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.
I haven’t made Nabak Kimchi aka Water Kimchi in like a decade…it’s more liquidy, less funky than your typical Napa kimchi you see around.
I started chopping the vegetables—I used daikon for the radish, carrot, green onion, napa cabbage, 1/2 an Asian pear, and garlic.
The daikon and Napa have been rubbed with salt
Added the other veggies to sit with the salt
Meanwhile I steep some gochugaru in a strainer in 10 cups of water and some salt.
Once wilted the veggies go into the jar. To be joined by the gochugaru “tea”
Where it sat for 4 nights and 3 days on the counter. To relocate to the fridge and get sampled.
I ended up using the following:
This experiment was inspired by this water kimchi recipe
This is definitely a repeat. It’s been years since I made this from scratch and I really enjoy it’s lightness.
I had lions mane and corona bean to use so I made a corona been gratin…and sautéed Lions mane steaks with a salad of tomato/cucumber with olive oil and tomato vinegar
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
I had planned to create a post about my pinto bean meatballs I made last night but I thought the spaghetti squash would just get lost…and I ordered online from the company tonight.
A few months ago we were in Sprouts and I saw this package of dried spaghetti squash.
And it’s just been hanging around since. Yesterday I had focused so hard one the pinto bean meatballs that I kinda neglected the rest of the dish. I threw some squash in a pan because it needed used…then I remembered the dried spaghetti squash and busted it out to soak. Once done, it sautéed nicely before being buried with toppings.
I don’t think it’s widely available but I ordered more online and some of their other products at Solely included fruit jerky, dried fruit and more of the spaghetti squash. I like their mission and their story so I was happy to order and share with you.
Last weekend the Palm Springs Farmers Market granted me Pink Oyster Mushrooms from Canyon Creek Mushrooms. I was lucky as we slept in and they had two bags of mushrooms left—one was the pink. After hunting recipes I settled on the caramelized bbq sandwiches
I loved these! Carmelize them in a hot pan with some spicy seasonings…and toss in bbq sauce and then sauté them quickly again.
Here’s how they start:
Here is the last sauté before they hit the toast:
I used my favorite bbq sauce from We Love Jam
And I plated these beauties with a coleslaw
I’m gonna do this again. It’s a lot of low and slow time getting a nice caramelization but well worth it!
So i have started some pickled eggs….gonna need to find some beets so they can be pink:-)
7 eggs down…14 to peel.
I had planned a tomato tart but somehow i googled tomato pie and got buried with recipes. This one is a hybrid of all those i saw.
Im also working in more omega threes so you will see a cucumber dill salad with some anchovy filets….
The pie absolutely used a frozen gluten free crust…i hate making gf pie or pizza dough.
Brian and Jim Eat 