Job's Tears - you're missing out if you're not cooking with them. They're incredibly delicious, nutritious, and practically non-existent on the menus and tables I encounter. Here I share some of their perceived benefits, how I cook with them, and a Job's Tears in Coconut Broth recipe.
A chunky, satisfying, winter-time riff on potato chowder - winking at the Japanese pantry with a finishing swirl of miso, and a touch of sake in the base.
Blender dressings are great, in part, because they're fast. Everything into one container, puree, and you're set. This one is great - carrots, turmeric, coconut milk, shallot, and ginger come together into a dressing perfect for everything from green salads to grain salads, or as a brilliant finishing touch for sautéed, steamed, or simmered vegetables.
A bit about this favorite curry paste - it's vibrant, electric yellow in color, and intensely flavored. Made with a shallot base coupled with ginger, and garlic, turmeric, and serrano chiles, it's the sort of thing you can use to make a broth, or flare out simple preparations like scrambled eggs or fried rice.
Winter salad links & love.
A Kimchi Soup inspired by a bowl of fiesty, fiery, brothy cabbage soup I had years ago at Namu Gaji in San Francisco.
The sort of hearty salad I love - heirloom apples, shaved celery, and toasted nuts of your choosing. The dressing is crème fraîche spiked with rosemary, garlic and champagne vinegar
Camino in Oakland hosted a celebration dinner last week based on recipes included in Near & Far - I though I'd share some photos. Also, one of my favorite soups made the menu that night(!) and I've included the recipe here - a brothy, restorative barley soup with chicories punctuated with flecks of preserved lemon, a bit of chile confetti, and a silky dollop of creme fraiche.
This chile relish has been a staple this summer. it brings the fast magic - adding depth, raisiny-chile flavor, color, and dimension to all sorts of simple preparations. I'll list off a number of my favorites here.
Simple green curry dumplings made with caramelized leeks, green curry paste, and cooked mung beans. Everything is thinned with coconut milk and then mashed and smashed a bit.