A relatively languid day....and, since I'd just cleaned and organized my kitchen....it was time to make another big, tasty mess...... Without soaking, add long-grained brown rice to cold water and bring slowly to a simmer, adding sliced chile-spiced mango, sliced chunks of crystallized ginger, as much garam masala as you wish, some thin slices of dried Thai papaya spears, a handful of yellow raisins, a few slices of dehydrated garlic, a tiny bit of sea salt and some very coarse-ground pepper. While this is cooking, saute some tiger shrimp, crabmeat or lobster in toasted sesame oil, sprinkling in a dash of hot rasam powder to achieve a bright, edgy aroma.....toss in some cashew nuts and some sliced scallion greens......cool the cooked shrimp to a few degrees below room temperature and pile the shrimp onto the shaped and formed rice...... served upon a salad of favored greens and broccoli sprouts lightly flavored with fine rice vinegar......in concert with a cup of chilled cream of red pepper soup and sweet-buttered french bread ten minutes from the oven.... For dessert, I just had some pistachio pudding with sliced not-very-ripe bananas, very ripe seedless blackberries and walnuts.....served in decorative ramekins....Now, to restore order!
IN THE KITCHEN AT SUNRISE, SUNDAY MORNING
Experimental Lunch.....a croissant pastry 'box' filled with crowder and black-eyed peas, okra, onions, scallions, ginger, chilis, orzo, mushrooms, diced dried apricots, green curry, Madras curry, rasam, dried dill pickle, green dragon sauce, olive bruschetta, and sweet red peppers in harissa salsa and 'painted' with hoi sin sauce/walnut oil..... served with a ladle of marinated red peppers, corn salsa, gyoza sauce and hoi sin ....i.e. clean out the fridge......a tasty little loaf...... Served with a bowl of roasted red pepper soup with hot Indonesian curry, powdered onions and garlic paste.......
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