Meatless Archives - Page 53 of 68

Sweet, Spicy, Savory Kale Salad

Organic Kale with Dried Cherries & Shirataki Noodles
Garlicky Chili Lime Dressing

I’m not usually a fan of those free food samples at the supermarket. Seen too many “grazers” with poor manners and questionable hygiene, I suppose. But every once in a while, when there is a conscientious host passing out tastes of a unique offering, I might give it a try, as was the case this past weekend at Whole Foods.

A charming older woman was enthusiastically portioning out little cups of this interesting raw kale salad. It turned out to be an outrageous combination of flavors and textures, so fresh and bright, with an unexpected umami note. I put a bag of her shirataki noodles in my cart, and went home to create a salad inspired by that sample.

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Enigmatic Korean Pancakes

Korean Pancakes
Bindaetteok

korean embroidered tablecloth — Mrs. Lee’s Embroidered Tablecloth

Gina Lee tells her Korean Pancakes story:

“She was a fabulous cook. When Scott and I were first married she would often bring Korean dishes over to our house, including these wonderful savory pancakes. I would ask her: What is this? It’s so delicious. I’m good at figuring out the ingredients in a dish. What’s in the batter? Is it egg, or corn meal? I’m Italian, I thought about polenta…What makes it yellow?

But my mother-in-law would just smile.

Korean.

Pancakes.

I gave up trying to figure it out and just enjoyed them over the years. Fast forward, my husband made Korean pancakes at home as a test for our restaurant menu. And it was then I finally learned the secret. Mung beans? Mung beans and water. Really?”

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12 Months of Favorites 2011

MY FAVORITE, A TRIBUTE TO CHARLIE TROTTER

The Ultimate Vegetable Stir-Fry Tower
Pea Sprouts, Shiitake, Soybean Sprouts, Pickled Japanese Cucumber & Red Jalapeño
Chinese Chives, Tofu, Ginger, Cilantro
Over an Organic Short Grain Rice Timbale
With Three Psychedelic Sauces: Cilantro Juice, Chile Oil, Miso Sauce

JANUARY

Truffle Heaven Crostini

Fresh French Black Winter Truffle, Italian Truffle Cheese, Truffle Oil
with Shiitake and Frisée

FEBRUARY

cholesterol-free eggs benedict:

heart-healthy hollandaise
olive oil tarragon garlic poached tomato “egg yolk”
meatless canadian bacon
rustic whole grain toast with herb oil

MARCH

Lacquered Brisket of Beef

Anise Ginger Garlic Tamari Glaze
Served with Pickled Fennel

APRIL

Chicken Soup with Saffron Matzoh Balls

Beyond the beautiful rich color, these matzoh balls taste exotic, mysterious.
Do I dare serve these at Passover?

MAY

Gourmet Picnic

Spicy Cold Soba Noodles with Peanut, Scallion, and Cilantro
Radish, Tofu, Shiitake, Carrot, Cucumber, Edamame, Shrimp

JUNE

Hello Summer!
A Meal with Edible Flowers in Every Course

Baby Lettuce and Mache Salad with Meyer Lemon Wheels, Slivered Pistachios, Violas
Meyer Lemon Cream Dressing, Shallot, Thyme

JULY

8-layer farmers’ market fantasy

curried fresh carrot juice sauce with blanched okra & mitsuba
grilled green & yellow patty pan squash
sautéed spinach with sesame, garlic, soy sauce
crispy polenta cake
fire-roasted anaheim chile
fresh goat cheese & asatsuki
cumin dusted grilled beet
spicy smoky heirloom tomato & thai basil
roasted japanese eggplant, maldon smoked sea salt flakes

AUGUST

Wood-Fired Pizza & Pink Wine POOL PARTY

When the moon hits your eye like a big pizza pie, that’s amore.
When the world seems to shine like you’ve had too much wine, that’s amore.

SEPTEMBER

Grilled Baja Fish Torta

Grilled Fresh Swordfish with Grilled Nopalitos, Pineapple, and Avocado
Caper Cumin Aioli, Pickled Jalapeño, Cilantro
On a Bolillo (Crusty Mexican Oval-Shaped Roll)

OCTOBER

An autumn affair! Oh, I am in love. He is fresh, sensuous, healthy, and playful.
He is simultaneously familiar and exotic; simple and complex.
His diverse tastes always reflect the season. And he is absolutely gorgeous.
He is New Nordic Cuisine.

NOVEMBER