This summer, we had a mystery squash growing in a garden. It was a mystery in that neither jwa nor I remembered planting any Red Kuri Squash but here it was – a beautiful red kuri growing in our garden. It was in a bed close to the compost so the theory is we either had a seed or two in the compost that ended up in the garden bed or maybe a critter buried the seed in the garden and it sprouted – either this way this fall we had a nicely-sized (about four pounds!) mystery squash to eat.
After much contemplation, I decided on a soup. I love coconut, curry, and pumpkin flavors so I went with a kind of a Thai/Curry/Coconut theme here. If you don’t have coconut oil, you can certainly stick to olive oil, and for the roasted chili paste, you can get a small jar of it easily enough in the grocery store (Thai Kitchen is the easily available brand), although if you live by an Asian market you can probably get better roasted chili paste. . . . → Read More: Roasted Red Kuri Squash Soup with Coconut + Halloween
For my last International Food Bloggers Conference post, I’d like to talk about Chateau Ste. Michelle winery in Woodinville, WA.
There was an optional trip on Thursday, before the conference started, to visit the winery and taste some wines. It was a lot of fun and everyone was treated to a tour, wine samples, and accompanying food pairings. But one of the best surprises of the event, was that each attendee was presented with a complimentary copy of Chateau Ste. Michelle Culinary Director John Sarich’s cookbook, Chef in the Vineyard: Fresh & Simple Recipes from Great Wine Estates to take home. I’ve already made one recipe from it (my adaption posted below).
In addition, John Sarich of Chateau Ste. Michelle also presented a session at the conference: Food & Wine – practical advice for pairing wine and food, from classic pairings to unexpected surprises.
I attended that (part of a wine tasting double-header along with Wine & Writing: Live Blogging – An Exercise in Writing with Bordeaux Wines right before). During this Chateau Ste. Michelle presentation, I learned a couple of interesting things:
1. Old world grapes . . . → Read More: IFBC 2013 in Seattle, Chateau Ste. Michelle + Asian Honey Spiced Salmon
Well. Like the rest of the west, we are having a bit of a heatwave here. Which isn’t that surprising I guess because it is summer, but it is still Portland, so yeah, I am honestly a bit surprised. When the weather is all hot, gross, and annoying outside, this is a great dinner option. Aside from cooking the sorghum (which you can do in the morning, when it’s still cool), the only heating involved is to quickly sear the tuna.
Sorghum (also called Milo) is a fun little ancient whole grain that, “was collected 8000 years ago in Southern Egypt, in a place called Nabta Playa. Sorghum was domesticated in Ethiopia and Sudan and from there moved throughout all of Africa, where it remains an important cereal grain.” (Whole Grains Council). It is also gluten free if that’s the sort of thing that matters to you.
Now, if you don’t have any sorghum (but you really should — it’s easily found nowadays at Whole Foods, plus New Seasons and probably even Fred Meyer in the pdx area), you could easily substitute quinoa or even brown rice for the salad. And . . . → Read More: Sorghum Sushi Salad with Seared Tuna and Avocado
After a short vacation (and a short blog hiatus) I am back. Hooray! And to ease back into the non-vacation existence, I’ve decided to ease back into the blog with an easy, tasty recipe for a great vegetable side dish.
Sugar snap peas have suddenly become my go-to recipe for a quick side dish. I can’t believe I went mumble-mumble years kind of not really liking them much. I think it was just a matter of finding the right thing to do with snap peas. Adapted from Mark Bittman, I just streamlined this recipe a bit for me, and my style of cooking and my tastes. Which, in my mind, is mostly what recipes are for anyway — a starting point.
Just stir-fry snap peas, add ginger and garlic, and finish with a little sesame oil, soy sauce and wasabi. Done.
Quick Stir-Fried Sugar Snap Peas with Garlic, . . . → Read More: Quick Stir-Fried Sugar Snap Peas with Garlic, Ginger, and Wasabi
I came across this post on The Kitchn last year and pretty much went right home and made the cabbage right away that first evening (and many times since). I’ve always roasted it in the oven instead of grilling and I’ve found that it works very well ithat way. It’s funny, I’ve never really been a big fan of cabbage but this recipe just really works, you know? Kind of like how roasting brussels sprouts will turn those haters into huge fans — same thing here.
We’ve had this roasted cabbage before as a side for grilled tuna or even just as a snack. The other night I tried adding it to udon noodles and it was delicious — the dressing works as a great, spicy sauce for the noodles.
My head of cabbage was quite small (about 12 oz), so it was easily divided between two people. If you have a larger head (most likely) and are only making two servings, feel free to use either a half or even a quarter of the cabbage for this recipe. Or make it all with more noodles, and have . . . → Read More: Roasted Cabbage with Udon Noodles, Mushrooms and Cilantro-Lime Dressing