This past Saturday I went to Houston’s Urban Harvest Farmer’s market. Something I haven’t done in a while and it was a real pleasure. Getting there early, grabbing a coffee at the first booth, and browsing all the fresh produce, and talking with the farmers about what’s good this week. Among the bounty I purchased was: green beans, fresh radishes, rainbow carrots, delicata squash, fresh herbs, and eggs.
I am super extra really obsessed with this salad. It’s called Musaengchae in Korean. It’s a white radish and carrot salad. Every time I go to a Korean restaurant it’s the first thing I eat so I just had to learn how to make it. And here it is! Musaengchae: White Radish & Carrot Salad Ingredients 1 cup julienned radish 1 cup julienned carrot 1 tsp salt For the dressing 1 tbsp sesame oil 1 tbsp fish sauce (use soy sauce for vegetarian/vegan option) 1 tsp grated ginger 1 tsp grated garlic 1 tbsp gochugaru (Korean red pepper flakes) 1 tsp roasted sesame seeds Method Salt the radish and carrot and set aside for at least 20 minutes so the moisture comes out. For the dressing: mix everything together, except the sesame seeds and pour it over the radish and carrots after all of the moisture has been extracted. Mx together very well and top with roasted sesame seeds. If you’re curious on how to make this step by step, I’ve made a video on …
Roasted tomatillo salsa is one of my favorite add ons for tacos or chips. It’s quite straight forward to make. I made this video on Instagram where you can quickly see the method and what you need. Living in Houston I’ve learned about what to me are new ingredients that are local and have been used in cuisines like Mexican for centuries. I.e tomatillo and poblano peppers. It’s so exciting for me because I get to learn about more cuisines and the heritage of a culture, And I get to pay homage to it as well.
For the past couple of weeks, I’ve been in quite the creative slump. So I’ve mainly been focusing on testing recipes from cookbooks I love. Today I made Eggplant Dumplings Alla Parmigiana from Yotam Ottolenghi and Ixta Belfrage’s book, Flavor. Of course, like most directions in life, I took this recipe as a suggestion and riffed on it a bit. Ingredients 90g fresh breadcrumbs, ideally sourdough (ie, from 2-3 slices) 3 eggplants, roasted and peeled, cut up into a mash (about 2-3 cups) 1/2 cup olive oil Salt and black pepper 100g ricotta 75g parmesan, finely grated, plus extra to serve 4½ tbsp parsley leaves, finely chopped, divided 1 whole egg, plus 1 extra yolk 1 tbsp plain flour 1 tbsp garlic powder 2 tbsp of ghee For the sauce 2 cups of crushed tomatoes 1 tsp tomato paste 2 tsp of crushed garlic 1 tsp brown sugar 1 tsp chili flakes 1 tsp fresh cracked pepper 1 tsp dried oregano Method Roast your eggplant with olive oil, salt & pepper at 180C (160C fan)/390F …
So a few years ago I got the cookbook, Indian-ish. Ever since I’ve been in love with Priya Krishna’s Saag Feta. It’s so comforting, nourishing, and nutritious. I always go for it when I feel like I need a boost of energy. Spinach has some kind of energy-boosting properties that make me better understand Popeye. Saag Feta is a classic riff of the traditional Saag Paneer. You can make this with other mild cheeses such as Mozarella, Oaxaca, Queso Fresco, or tofu. Saag Feta Recipe 2 tbsps ghee 2 tbsp. coriander seeds 1/2 tsp. ground cardamom 1 tbsp. cumin seeds 1 tsp. mustard seeds 1/2 cup chopped shallots 1″ piece ginger, peeled, chopped 1 lb. spinach or any greens (about 12 cups) 1 tsp. fresh lime juice 1 tsp. kosher salt 6 oz. feta, cut into cubes 1 tsp. red chili powder (gochugaru or aleppo pepper) rice (for serving) For the Chhonk (sizzled spices to top the saag) 2 tbsp ghee 1 tsp cumin seeds 1 tsp mustard seeds Method First, start by slicing shallots …
Roasted eggplant with green tahini sauce is very similar to the marinated eggplant recipe. However this one has feta! Ingredients:Chinese eggplantolive oilsalt and pepperfeta cheese (for topping)parsley (for topping) for the sauce:1 cup parsley1 cup green onion1 heaping tablespoon of tahini paste1/4 cup roasted red peppers1 garlic clove, crushed2 tablespoons of lime1 teaspoon sea sal1 teaspoon chili peppers Pop all of your sauce ingredients in a food processor until you get a chunky sauce. Place aside. MethodPreheat your oven at 425F/220C. Cut your eggplant in half widthwise into wedges. Brush your eggplant with olive oil and salt and pepper. Place the eggplants in a sheet pan lined with parchment paper and roast them until golden brown for 18 to 20 minutes. when eggplants are done, spoon the sauce over your eggplants until they are slightly cool and top with crumbly feta cheese and parsley. Enjoy!
These potatoes are so crispy and crunchy. ASMR dreams, if you will. The green tahini sauce is also decadent. If you want to see a video of how I make this recipe click here.
