- Lavender - Lady variety
- Summer Squash Fordhook
- Beet Detroit Dark Red
- Bell Pepper - California Wonder
- Lemon Balm
- Basil - Fineleaf Dwarf Bush and Sweet varieties
- Pea - Little Marvel and Thomas Laxton
- Radish - French Breakfast
- Seedlings for 9 tomato varieties from Verrill farms
- Pickling cucumber seedlings courtesy of husband
- 3 carrots
- 1 purple carrot
- 3 parsnips
- 6 cloves of garlic
- olive oil
Peel and cut carrots and parsnips in have and into wedges. As much as possible make the pieces similar sizes which will assure they cook evenly. Dry them well, this will guarantee caramelization. Salt and pepper to taste and drizzle with olive oil. Add cleaned garlic cloves. Mix to coat well and place into the oven at 400F for 30 minutes.
- Lamb: Trader Joe's meat freezer (25 minutes at 350F)
Adapted from Foodista, hold the water, minus 2tbsp of butter...
Steamed Langoustine Tails combined with Gnocchi
2 very large russet potatoes
2 cups all-purpose flour
1 egg, extra large
1/4 cup canola oil
Boil peeled, quartered potatoes, until soft. Run through a fine food mill. Invert the potato onto a board and make a well in the middle. Mix in 1 cup of the flour, salt, pepper and 1 egg. Mix in the egg and start kneading gently until a ball starts forming. As needed add in more flour just to prevent sticking (less flour = lighter gnocchi). Roll into 3/4 inch thick dowels and cut into 3/4 inch pieces. If you prefer, check out google for the different ways of "finishing" gnocchi. These usually help hold the sauce. I however, left them in the pillow shapes I cut them into. Throw gnocchi into salted water with canola oil on rolling boil for 1 minute, or until they float to the top. Remove with a slotted spoon and plate.
I received my Lekue Makisu mat in the mail today and had to celebrate the occasion by making maki. I still need to try out my new french food mill...stay tuned.
Glad we have a place around the corner where on a whim I can pick up fresh yellow tail that made the maki worth having. I am a little rusty at rolling but I think by my third roll I was back in the swing of things. Husband took the pictures, fishy hands and all. The mat is great, but not essential. I would say it's not as rigid as a bamboo mat, however allows to get the rolls tight enough.Above: Yellow tail maki with wasabi tobiko, daikon and shiso leaf
I don't have a recipe to post along with these, but I intend to find out and report back, if she'll agree to sharing the family secret.
Mango Risotto with Peas
- 1/2 mango, sliced
1/4 cup, shelled peas
- 1/4 cup, snow peas in pods
- 1 cup of short grain rice
- 2 cups of stock (I used chicken)
- 1 tbsp butter
Butterflied coconut shrimp
Melt butter in a pot / large saucepan. Throw in the dry rice and mix with a wooden spoon to coat it in butter. Toast while mixing for about 1 minute. Add in 1 cup of the stock and mango pieces ( I added these at this point because my mango wasn't very ripe, I would wait until you start adding the rest of the stock, if you have a ripe mango). Continue to mix the rice on medium heat until most of the liquid is evaporated and add a little of the remaining stock as a time allowing each time for the stock to evaporate. This is a slow process but is really worth it for the creamy risotto. When the rice is "al dente" add in the peas and snow peas and continue to cook until soft and creamy. If you find that your rice isn't done and you've used all of your stock, have some on reserve to keep adding more until the rice is well cooked.
- 1 lb raw shrimp, deveined butterflied with tails on
- 1 egg white + 2 tbsp water
- 1/2 cup breadcrumbs
- 1/2 cup of fine shredded coconut
- white pepper
1 quart of Brussels sprouts
5 slices of bacon
1 sprig of savory
1 tbsp of olive oil
Roast chopped bacon on medium heat with a whole sprig of savory. In the meantime boil Brussels sprouts in salted water for 6 minutes. Drain well. Add the sprouts to the bacon in the pan, add olive oil and discard the savory. Cook until slightly caramelized.
Chillean Sea Bass
2 Chilean bass steaks, skin on
1 tbsp butter + some olive oil
1/2 cup of white wine
Salt and pepper the steaks. Melt butter in the pan and add olive oil. On medium-high heat, position the steaks skin down (with tongs) to caramelize all the way around. Place flesh side down for about 1 minute on each side. Place the steaks on paper towel to drain off the oil. Rinse the oil from the pan. Return to heat and add white wine. Place the steaks back on the pan and cover with a lid for 1 minute. This create enough steam to cook the fish inside, but will depend on the thickness of your steaks.