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!
Luncheon, the day after emptying the contents of several bottles of 'stuff' from the fridge.......
A TABLESPOON OF THIN BLACK TRUFFLE SLICES, MARINATED IN OLIVE OIL....A HALF TEASPOON OF ARGAN OIL & A DOLLOP OF MELTED BUTTER, WHISKED TOGETHER WITH SOME GROUND MEDITERRIAN HERBS AND CRUSHED, DRIED ROSEMARY....INTO WHICH A COUPLE OF 'END PIECES' OF 9-GRAIN TOASTED BREAD IS ADDED TO SOAK UP THE DELICIOUS 'FAT'....THEN, A TURNOVER, AFTER A MOISTENING SPRAY OF AVOCADO OIL, TO ADD A SLAB OF SLIGHTY-MOLDY EXTRA SHARP CHEDDAR CHEESE AND A COUPLE OF PRESSES WITH A WOODEN SPATULA.......SERVED WITH A BOWL OF RICE-VINEGAR-PICKLED CABBAGE......AND A 'SECOND COURSE' OF PANKO-BREADED PINTO BEAN PATTIES, FRIED IN AN IRON SKILLET, IN AVOCADO OIL, INFUSED WITH WHITE TRUFFLE SLICES; SOME CHOW-CHOW RELISH WITH ROASTED YELLOW CORN AND CHOPPED RED BELL PEPPERS; A BOWL OF SPICY COLLARD GREENS, DRIZZLED WITH THICK PRELIBATO RED BASAMIC VINEGAR, SPRINKLED WITH ORGANIC OIL ROASTED SUNFLOWER SEEDS; AND A 'BALL' OF SPINACH AND YAMS, BINDED BY EGG YOLK, THEN LIGHTLY SPRAYED WI...
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