Soybean Sprout Namul with Leek & Red Bell Pepper
Namul (a Korean seasoned vegetable dish) is usually served as banchan (a side dish accompanying the main course). In atypical fashion here, I serve kongnamul (soybean sprout namul) with a sliced tofu cutlet as the main course of a heart-healthy vegetarian lunch. We enjoyed a simple bowl of vegetable dumpling in broth on the side. Crunchy sprouts pair very well with mellow sautéed leek and bright red bell pepper plus a bit of spiciness from gochugaro (Korean chili powder). Toasted sesame oil adds a rich nutty component.
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!
Here is an über-flavorful appetizer certain to appeal to all of your guests: gourmet, cholesterol-conscious, vegan/vegetarian, and meat-eaters alike. It’s a creamy mayocoba bean mash with fresh rosemary, tender baby spinach dressed with a slightly sweet and toasty vinaigrette, meaty mushrooms, and smoky medium-hot chiles all layered atop sliced toasted baguette.
The Hatch Chile Festival is coming up on September 4th and 5th in Hatch, New Mexico, the “Chile Capital of the World.” Fresh Hatch chiles are only available for a limited time at our local market here in LA, and since we can’t attend the festival, we’ll be stocking up! Roasted chiles can be frozen and enjoyed throughout the year. Our first dish of Hatch chile season is Ultimate Crostini.
Black-Eyed Peas with Haricots Verts
Baby Spinach and Baby White Potatoes
Spicy Curry Emulsion
“To me, June is synonymous with exuberance, mostly because the flavors and colors of the month’s offering are so dramatic. I like elegant playful spicing in June, which is perfect for these fresh ingredients. I’m not yet ready for the big, assertive spices and flavors of late summer.” Charlie Trotter
A little over a week ago you all helped me celebrate the 3rd Anniversary of Taste With The Eyes. Thank you again for all your kind words and support. This little blog is a source of much joy due to your involvement. As a small token of appreciation, I am giving away a copy of my very favorite vegetable cookbook, Charlie Trotter’s Vegetables. Oh how I wish you all could experience this book! Black-Eyed Peas with Haricots Verts and Spicy Curry Emulsion was truly sublime…Mr. Trotter is a genius.
The winner of the Giveaway for Charlie Trotter’s Vegetables will be announced on June 26.
Cook pre-soaked Navy Beans in water with three or four smashed garlic cloves, a bay leaf and salt, until tender. Drain off any water and cool.
These roasted chiles came as a gift from my dear friend Peggy from Denver, where they roast chiles on the street corners in the Fall. I can just imagine the aromas! Peel, seed and stem the roasted chiles, then they are ready to add to the food processor.
Whip 1/2 c. whipping cream to stiff peaks in a food processor. Leave the whipped cream in the processor, change the blade from a whipping blade to a chopping blade, then add beans and garlic cloves (sans bay leaf) and roasted chiles. Puree then salt to taste. Navy beans, garlic, and roasted green chiles made an extraordinarily flavorful spread!
Toast (or grill) sliced baguette. Slice a garlic clove in half. Rub each slice of toasted baguette with a couple swipes of the raw garlic clove, then brush the toast with olive oil. Rubbing the toast with raw garlic gives it a real burst of flavor. Top with the spread. A little herb garnish is nice too.
I am submitting this Navy Bean Crostini to the My Legume Love Affair Event 17th Edition hosted by Sra of When My Soup Came Alive blog. This is a wonderful event that showcases legumes, started by Susan, The Well-Seasoned Cook in January 2008 and still going strong!
It was my pleasure to host the 11th Edition last May, the round-up can be found here. If you love beans, there is no better place to go than My Legume Love Affair for great recipes and inspiration.
Pea and Mint Crostini Recipe
The pea and mint crostini idea comes from Giada De Laurentis. Cook a bag of frozen peas with 1 t. red pepper flakes in water until tender. Drain and cool. Whip 1/2 c. whipping cream to stiff peaks in a food processor, change the blade, add the pea mixture with 1/4 c. fresh mint. Puree until smooth, salt to taste. Giada topped hers with diced prosciutto. We also topped some with diced pears tossed with pear balsamic vinegar. The color of the pea mixture is fabulous!
Shrimp with Blue Cheese Polenta, Chile Oil
Cook polenta, add crumbled blue cheese at the end of cooking. Salt and pepper to taste. Spread polenta mixture in a shallow dish. Chill, then cut out rounds with a cookie cutter.
Sauté peeled deveined shrimp in a little butter and olive oil, finish with salt and pepper to taste.
Dust polenta rounds with flour, sauté in butter until slightly crispy.
Char red chiles on a grill or under a broiler. Peel and seed. Put chiles in a food processor, stream in olive oil taking care not to over blend.
The roasted red chile oil gave a nice kick to the shrimp. Homemade chile oil was worth the effort. For extra cheesy bites, place a small slice of blue cheese on the polenta, then top with the shrimp and chile oil.
Date Wrapped Bacon Bundles
Two ingredients, lots of flavor! Roll bacon around a pitted date, secure with a toothpick and bake at 375° turning once, until the bacon is crispy. These were a big hit!
Sunken City Supper Club Appetizers
For our Sunken City Supper Club event a few weeks ago (posted here and here) we wanted to serve a nice variety of not-too-complicated appetizers as our guests arrived. We wanted a range of flavors, colors and textures. The Dates Wrapped in Bacon Bundles were sweet, smokey, and salty. The Crostini was colorful, crunchy and creamy. The Polenta with Shrimp was cheesy, spicy and crispy. We had vegetarian, seafood, and bacon appetizers. They were easy to pick up with the hands, we simply provided cocktail napkins, as the guests mingled before dinner. It worked.
Gail and Marlene plate the appetizers.
Barry Anthony of The Swing Of Things band getting ready to play at the Sunken City Supper Club.
Until the next get-together of the Sunken City Supper Club, I leave you with another one of the band’s light-hearted and breezy performances:
The Swing of Things performing Nat King Cole’s first hit record recorded in 1944, Straighten Up and Fly Right.