For the love of Produce...
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Taro chip success!
Truth is that at first they came out not great. Dry but not crispy enough, and really flat tasting.
I re-crisped (stuck them in the hot but turned off oven) by lightly spraying with OO, and slathering in the ‘everyday’ seasoning I talk constantly about.
Now they are crave worthy.
I find that usually if I don’t like something baked/roasted/dried the first go round, it’s usually salvageable with a tiny bit of fat, more salt, and a second ‘firing.’2 -
Pickled Golden Beets with Chile & grapefruit...
https://www.splendidtable.org/recipes/pickled-golden-beets-with-chili-and-grapefruit
Used dried chile because out of fresh. Started the whole project because I needed beet scraps to add to the broth I'm making, had too many green kitchen scraps and not enough color. Broth is first batch of 'veggie scrap broth' as a part of my new zero kitchen waste obsession.
Added kombu, and ginger/garlic/onion/Chinese peppercorn/dried shiitake.
The bag o scraps is (I think) mostly fennel, daikon, kale and collard ribs, mint and cilantro stems, red bell top, golden beet scraps. It will definitely be... interesting.
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just_Tomek wrote: »purplefizzy wrote: »just_Tomek wrote: »purplefizzy wrote: »
Spring.
Sweet peas, shaved.
I lack the patience to do this myself but LOVE what it does to them. Had a prep chef so got to indulge!
Other current faves:
Celeriac- spiralized, blanched/shocked, tossed with sesame oil/lime/soy dressing. Used it as a chilled noodle base, with spiralized daikon, for ‘not vermicelli’ lemongrass pork bowls.
Taro- Spiralized and cooked in hot bone broth (good), cubed and roasted (amazing), shaved and turned into chips (in oven now.)
Giant Dino Kale & cabbage leaves- Steamed very lightly, and layered atop nori, rice paper wrappers, and soy wrappers in the way one might use rice or vermicelli, then topped with fillings (avo, roasted mushrooms, shredded tofu, pork) and rolled (faux sushi and fresh rolls)
Ever thought about moving to Mississauga?
Only every time you post dinner..
I could seriously use a food prepper lol
I should mention that my knife skills are not amazing. I chop onion by throwing it in the blender or processor and zapping a few times. *Rustic* is my specialty, if I can't mandoline it or otherwise shortcut. So as long as you are ok with imperfect brunoise, julinne, & batonette.. because my technical skils are sub-par, but my flavor profiles are 'inventive', 'brave' and occasionally accidentally genius. I make up in style points what I lack in technical mastery - or that's what I tell myself.2 -
purplefizzy wrote: »
Pickled Golden Beets with Chile & grapefruit...
https://www.splendidtable.org/recipes/pickled-golden-beets-with-chili-and-grapefruit
Used dried chile because out of fresh. Started the whole project because I needed beet scraps to add to the broth I'm making, had too many green kitchen scraps and not enough color. Broth is first batch of 'veggie scrap broth' as a part of my new zero kitchen waste obsession.
Added kombu, and ginger/garlic/onion/Chinese peppercorn/dried shiitake.
The bag o scraps is (I think) mostly fennel, daikon, kale and collard ribs, mint and cilantro stems, red bell top, golden beet scraps. It will definitely be... interesting.
Thank you for sharing the recipe! Do you know the purpose of wax paper over jars, I've never used that in pickling, @purplefizzy? Three dogs that love every fruit and vegetable that comes across my kitchen and compost for the remains is my way of dealing with that. But sounds like an awesome way to repurpose discards!0 -
just_Tomek wrote: »purplefizzy wrote: »just_Tomek wrote: »purplefizzy wrote: »just_Tomek wrote: »purplefizzy wrote: »
Spring.
Sweet peas, shaved.
I lack the patience to do this myself but LOVE what it does to them. Had a prep chef so got to indulge!
Other current faves:
Celeriac- spiralized, blanched/shocked, tossed with sesame oil/lime/soy dressing. Used it as a chilled noodle base, with spiralized daikon, for ‘not vermicelli’ lemongrass pork bowls.
Taro- Spiralized and cooked in hot bone broth (good), cubed and roasted (amazing), shaved and turned into chips (in oven now.)
Giant Dino Kale & cabbage leaves- Steamed very lightly, and layered atop nori, rice paper wrappers, and soy wrappers in the way one might use rice or vermicelli, then topped with fillings (avo, roasted mushrooms, shredded tofu, pork) and rolled (faux sushi and fresh rolls)
Ever thought about moving to Mississauga?
Only every time you post dinner..
I could seriously use a food prepper lol
I should mention that my knife skills are not amazing. I chop onion by throwing it in the blender or processor and zapping a few times. *Rustic* is my specialty, if I can't mandoline it or otherwise shortcut. So as long as you are ok with imperfect brunoise, julinne, & batonette.. because my technical skils are sub-par, but my flavor profiles are 'inventive', 'brave' and occasionally accidentally genius. I make up in style points what I lack in technical mastery - or that's what I tell myself.
Since I dont really know what any of these really mean, you are half fired.
Which is STILL 1/2 hired.
I love a good challenge.
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purplefizzy wrote: »
Pickled Golden Beets with Chile & grapefruit...
https://www.splendidtable.org/recipes/pickled-golden-beets-with-chili-and-grapefruit
Used dried chile because out of fresh. Started the whole project because I needed beet scraps to add to the broth I'm making, had too many green kitchen scraps and not enough color. Broth is first batch of 'veggie scrap broth' as a part of my new zero kitchen waste obsession.
Added kombu, and ginger/garlic/onion/Chinese peppercorn/dried shiitake.
The bag o scraps is (I think) mostly fennel, daikon, kale and collard ribs, mint and cilantro stems, red bell top, golden beet scraps. It will definitely be... interesting.
Thank you for sharing the recipe! Do you know the purpose of wax paper over jars, I've never used that in pickling, @purplefizzy? Three dogs that love every fruit and vegetable that comes across my kitchen and compost for the remains is my way of dealing with that. But sounds like an awesome way to repurpose discards!
As I read it, the waxed paper serves to weigh the beets so that they stay submerged into the brine, under the lid I think.
I packed my jars so tightly that they weren’t going anywhere, so I skipped it.
Plus they will get devoured before food safety becomes a risk.1 -
Fresh/green garbanzo beans, skillet blackened.
A first for me!2 -
purplefizzy wrote: »
Fresh/green garbanzo beans, skillet blackened.
A first for me!
And your review of these is . . . ?
TIA!0 -
purplefizzy wrote: »
Fresh/green garbanzo beans, skillet blackened.
A first for me!
And your review of these is . . . ?
TIA!
Meh. Interesting for novelty factor. The pods don’t pop open as easily as edamame and beans are less creamy. Still fun but not a likely repeat.2 -
just_Tomek wrote: »For all of you salad, spriralizer lovers out there, give yourself a favour and make a batch of chermoula. Make it, portion and freeze the rest. Make your salad, melt the chermoula so it is usable and toss. Best. Dressing. Evah.
I do this. Each portion is about a TBSP and I portion in ice cube trays. When frozen pop out and place in a ziplog back. Also great on fish.
1 TBSP cumin
3 garlic cloves minced
1/2 tsp salt
1 TBSP paprika
1 lemon juice
1 cup tightly packed cilantro/coriander chopped (stems and all)
0.5 cup parsley chopped (stems and all)
2 tbsp olive oil
water to desired consistency. I like my to be like heavy cream.
Blend everything in a blender.
2 -
This is what 102$ will buy you in produce if you shop semi-carefully in my hood. Some fun indulgences that I splurged on.
Squash:
Kabocha, spaghetti, calabeza
Standard veg:
Onion
Avocados
Cauliflower head
Giant purple sweet potato
Giant red yam
Zucchini
Cabbage
Persian cukes
Chayote squash
Asian specialty:
Thai baby eggplant
King oyster shrooms
Frozen edamame
Frozen atemoya ‘sugar apple’
Bitter Mellon
Giant daikon
Green papaya
One squashy or melon thing I forgot to identify
Fruit, standards:
Fuji apples
Pomegranate
Pears, 2 kinds
Fruit specialty:
Fresh Giant coconut
Plantains
Mango
Cape gooseberries
Mamey!!!!!!!!
Herbs:
Ginger
Mint2 -
just_Tomek wrote: »purplefizzy wrote: »just_Tomek wrote: »For all of you salad, spriralizer lovers out there, give yourself a favour and make a batch of chermoula. Make it, portion and freeze the rest. Make your salad, melt the chermoula so it is usable and toss. Best. Dressing. Evah.
I do this. Each portion is about a TBSP and I portion in ice cube trays. When frozen pop out and place in a ziplog back. Also great on fish.
1 TBSP cumin
3 garlic cloves minced
1/2 tsp salt
1 TBSP paprika
1 lemon juice
1 cup tightly packed cilantro/coriander chopped (stems and all)
0.5 cup parsley chopped (stems and all)
2 tbsp olive oil
water to desired consistency. I like my to be like heavy cream.
Blend everything in a blender.
It's on the butterflied grilled sea bream, roasted veggies and inside the pita 😀 my dinner tonight.
Ooooooh I love sea bream! Must try!! Yum!!
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purplefizzy wrote: »
This is what 102$ will buy you in produce if you shop semi-carefully in my hood. Some fun indulgences that I splurged on.
Squash:
Kabocha, spaghetti, calabeza
Standard veg:
Onion
Avocados
Cauliflower head
Giant purple sweet potato
Giant red yam
Zucchini
Cabbage
Persian cukes
Chayote squash
Asian specialty:
Thai baby eggplant
King oyster shrooms
Frozen edamame
Frozen atemoya ‘sugar apple’
Bitter Mellon
Giant daikon
Green papaya
One squashy or melon thing I forgot to identify
Fruit, standards:
Fuji apples
Pomegranate
Pears, 2 kinds
Fruit specialty:
Fresh Giant coconut
Plantains
Mango
Cape gooseberries
Mamey!!!!!!!!
Herbs:
Ginger
Mint
I love me a good produce haul ☺️0 -
This looks amazing! I do love veggies, but just the basics. I would absolutely LOVE to learn about more as well as any tips and tricks! 🤤🤤🤤0
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My favorite way to make zucchini is cooked until black in a pan. Delicious. I think zucchini may be my favorite veggie.
Then I top with hot sauce, truvia, no salt salt, and onion powder. Usually I cook longer to get both sides nice and black, but I was in a rush and starving today, lol. So excited zucchini is down to 99 cents a lb here now!
6 -
Noreenmarie1234 wrote: »My favorite way to make zucchini is cooked until black in a pan. Delicious. I think zucchini may be my favorite veggie.
Then I top with hot sauce, truvia, no salt salt, and onion powder. Usually I cook longer to get both sides nice and black, but I was in a rush and starving today, lol. So excited zucchini is down to 99 cents a lb here now!
Looks yummy! Do you oil the pan, use dry? About how long does it take to get charred?1 -
Noreenmarie1234 wrote: »My favorite way to make zucchini is cooked until black in a pan. Delicious. I think zucchini may be my favorite veggie.
Then I top with hot sauce, truvia, no salt salt, and onion powder. Usually I cook longer to get both sides nice and black, but I was in a rush and starving today, lol. So excited zucchini is down to 99 cents a lb here now!
Looks yummy! Do you oil the pan, use dry? About how long does it take to get charred?
Nope! I just use a nonstick pan. I put directly in the pan and cook on high with the lid on, then flip once during cooking and keep the lid off to get the other side. Takes about 15 minutes on level 7 on my burner. (out of 10)0 -
purplefizzy wrote: »
This is what 102$ will buy you in produce if you shop semi-carefully in my hood. Some fun indulgences that I splurged on.
Squash:
Kabocha, spaghetti, calabeza
Standard veg:
Onion
Avocados
Cauliflower head
Giant purple sweet potato
Giant red yam
Zucchini
Cabbage
Persian cukes
Chayote squash
Asian specialty:
Thai baby eggplant
King oyster shrooms
Frozen edamame
Frozen atemoya ‘sugar apple’
Bitter Mellon
Giant daikon
Green papaya
One squashy or melon thing I forgot to identify
Fruit, standards:
Fuji apples
Pomegranate
Pears, 2 kinds
Fruit specialty:
Fresh Giant coconut
Plantains
Mango
Cape gooseberries
Mamey!!!!!!!!
Herbs:
Ginger
Mint
I love me a good produce haul ☺️
It makes me feel sorta like a squirrel with a good stash of nuts feels, I imagine.
2 -
Noreenmarie1234 wrote: »My favorite way to make zucchini is cooked until black in a pan. Delicious. I think zucchini may be my favorite veggie.
Totally agree with deep heat.
Love a bit of char.1 -
just_Tomek wrote: »purplefizzy wrote: »purplefizzy wrote: »
This is what 102$ will buy you in produce if you shop semi-carefully in my hood. Some fun indulgences that I splurged on.
Squash:
Kabocha, spaghetti, calabeza
Standard veg:
Onion
Avocados
Cauliflower head
Giant purple sweet potato
Giant red yam
Zucchini
Cabbage
Persian cukes
Chayote squash
Asian specialty:
Thai baby eggplant
King oyster shrooms
Frozen edamame
Frozen atemoya ‘sugar apple’
Bitter Mellon
Giant daikon
Green papaya
One squashy or melon thing I forgot to identify
Fruit, standards:
Fuji apples
Pomegranate
Pears, 2 kinds
Fruit specialty:
Fresh Giant coconut
Plantains
Mango
Cape gooseberries
Mamey!!!!!!!!
Herbs:
Ginger
Mint
I love me a good produce haul ☺️
It makes me feel sorta like a squirrel with a good stash of nuts feels, I imagine.
Except squirrels forget where they placed their stash, you just need to figure out what to do with some of your stash
You speak truth.
Lessons this week:
Bitter melon is a winner. Slices and salted, rinsed. Quick par-boil and then roasted with ginger/garlic/soy/sesame. It was still bitter but delish.
Plantain chips need work. Think I sliced them too thick. Was interested in the resistant starch content, but man those things are kcal dense. Won’t eat again anytime soon.
Purple daikon is super fun in ‘noodle bowls.’
Mamey was disappointing. I either didn’t let it get properly ripe or it was just a dud. It’s nature, stuff happens.
Coconut: the one I bought was not a flesh coconut, was a water coconut. Lesson learned.
Opo squash: nice. Crisp and refreshing raw.
Cape gooseberries/golden berries. Winner. ‘OMG’ worthy.2
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