Chilled Soba Noodle Soup
Fragrant Soy Milk Broth with Ground Sesame, Lemongrass, Ginger, Curry Leaf
Buckwheat Soba Noodle & Chick Pea
Heirloom Tomato, Cucumber, Scallion, Cilantro, Red Jalapeño, Sesame Seed
Lemongrass, Ginger, Curry Leaf
Buckwheat Soba Noodle
As we Angelenos bask in a mid-winter heat wave with temperatures reaching the 80’s…we’re dining on a cool fragrant heart healthy soup here. Soy milk is infused with lemongrass, ginger, and curry leaf. Ground sesame seeds add a nutty component. The garnishes are bright and refreshing. My friends in the mid-west and north-east may want to remember this recipe for the hot months to come, and those in the Southern Hemisphere and Southern California (for the time being), can enjoy this chilled soup now!
Continue reading “Summer-in-Winter Soba Soup”
Braised and Grilled Lamb Shanks
with Tamari, Star Anise, Ginger, Garlic
The braising liquid is made with tamari, water, star anise, garlic cloves, sliced fresh ginger and sugar.
The shanks are simmered for over 2 hours in my Le Creuset
covered French Oven.
The shanks are then seasoned with salt and pepper, grilled for about 15 minutes, until nicely browned. Meanwhile to prepare the sauce: use a fat separator to remove most of the fat, return the sauce to the pot and heat on high. Dilute 1 T. cornstarch with 1 T. cold water and whisk into the sauce to thicken just slightly. Add a splash of rice vinegar, salt and pepper to taste.
Many recipes for shanks use red wine as the braising liquid, like this one
with Zinfandel. Last weekend, we were quite pleased with the exotic combination of tastes of tamari, anise, ginger and garlic. Whatever liquid/sauce you choose, I highly recommend the method of braising and grilling
the lamb shanks, as this technique gives the meat an added dimension of flavor.
This recipe was adapted from Mark Bittman. The original recipe can be found here.
After picking up four beautiful shanks from the butcher, I was searching the internet for a recipe for “braised and grilled” lamb shanks and came across his. It’s a winner!
Fresh lychee, candied ginger, and freeze-dried rambutan
with mascarpone cream.
“Lychees on the Windowsill”
My contribution to CLICK
The theme: au naturel (food in its natural state).