For the love of Produce...

acpgee

All this talk of banchan has made me crave it again. I have got Chinese roast tenderloin char siu marinating for tomorrow night so made a few banchan to go with that. I also have some store bought kimchi to add. That will be veggie sides for most of the week. I used the recipes here https://www.koreanbapsang.com/15-korean-vegetable-side-dishes/

AnnPT77

Tonight was the monthly local "food frenzy", a food truck gathering sponsored by the township here. I've probably drooled over this here before, but my favorite food truck was there, and I got a nice heap of brussels sprouts and garlic chunks, fried in plenty olive oil (crisply browned garlic!), then topped with goat cheese and pomegranate seeds. So, so indulgently tasty: Yum-o-rama!



I also had a nice Mediterranean salad lightly dressed with vinaigrette, and some "Michigan pothole" ice cream (chocolate ice cream with fudge, Oreo chunks, mini Reese's). I'm not an Oreo fan (understatement) but am OK with moderate amounts in an ice cream.

Athijade

Went to the Farmers Market this morning and Strawberries were out! So were a ton of tomatoes. I grabbed some berries and cherry tomatoes along with some bok choy. Yum!

acpgee

I couldn't resist buying a pack of frozen cherries when I saw them at the green grocer. Besides clafoutis or English summer pudding any other ideas on what to do with them?

SafariGalNYC

Currently in Ikaria, Greece .. and have to say it’s foodie veggie lover heaven.

Just a mixture of simple grilled and sautéed vegetables. Bringing home a hoard of herbs. 🌿

AnnPT77

acpgee wrote: »

I couldn't resist buying a pack of frozen cherries when I saw them at the green grocer. Besides clafoutis or English summer pudding any other ideas on what to do with them?

Tart cherries, or dark sweet cherries, or non-dark sweet cherries?

I'm not as sophisticated a cook as you are by far, but I do like cherries.

I've made (delicious) liqueur with fresh tart cherries, simple syrup and vodka (needs to age). That probably would work with frozen ones. Both the soaked cherries and the liqueur proper are good in various dessert uses, even if not one who drinks alcohol. Bonus: Keeps forever (AFAIK) on a cupboard shelf.

Lots of things can happen with either type of cherries as a sauce, i.e. thicken the juice with something like cornstarch, of course - whole or pureed. Cherry pie/tart, ice cream topping, cheesecake topping, etc.

It's simplistic, but I like frozen cherries (thawed/warm) in my oatmeal, or (still frozen or thawed) mixed with plain Greek yogurt and chocolate peanut butter powder.

Home made cherry ice cream, or chocolate cherry ice cream. Or sorbet. Cherry bars (like date bars). Cherry cobbler is classic.

There are cherry soup recipes. (Usually that's tart cherries, probably could use sweet ones similarly.) I made some a zillion years back, not sure where I got a recipe but no longer have it. There's a Hungarian type, IMU. Or fruit soup with other fruits.

Cherry vinaigrette salad dressing (pureed cherries).

Now I want cherries.

SafariGalNYC

🍒 @acpgee - Cherry reduction for pork chops or duck breast?
Cherry sorbet?
I saw a recipe for Cherry blintzes that looked awesome!

mtaratoot

Cherry soup?

I'm intrigued.