In Which She Finds Salad to be More Her Liking.

Pear Almond Upside-Down Cake

Pear Almond Upside-Down Cake

To put it mildly, writing this past year has been a struggle. During the past several months, I’ve had to wade through the cobwebs of my mind for a bit of inspiration. It’s been a bit frustrating and has at times left me feeling somewhat forlorn.

Enter: Summer Fruit.
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Being a city gal no dirt call her own, I get my perishables from the Farmer’s market, brick-and-mortar, and a bit of foraging. In Summer months, I’ve got dear friends and family who generously share with me a bit of their harvest.

This year, it seemed to come all at once. Tomatoes, pears, plums. The kind of fruit that requires one to be ready for action. Needless to say, I produced several small-batch wonders.
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~An orgasmic caramel-vanilla pear butter
~A zippy plum chutney
~Blushing strawberry preserves.
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And then the cakes…I have made several over the past couple of weeks. I’ll debate anyone who disagrees with me that cake is a perfectly acceptable stand-in at breakfast. Add some eggs, or plain yogurt, and there you have it: a complete meal. My favorite cake as of late is a variation on this olive-oil ricotta cake in which I substituted some cornmeal for part of the flour.
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But what’s carried me through this past week and sustained me throughout the long hours and hectic days is a hearty dish of my own genesis. I was perusing the internet and reading a post on grain salads in one of the Food52 columns, which got me thinking about my pantry. Needless to say, it had been a while since I’d done any serious shopping and my cupboards a bit paltry, however I had a bit of red rice tucked away, along with some coconut chips, from which sparked an interest in a salad fleck with toasted coconut and pistachios, and a kaleidoscope of colorful veggies, complemented with a spicy ginger miso dressing.
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This salad was so bright and hearty, the pistachios flecking about like little green jewels. It’s appealing on a multi-sensory level. I ate it for several days running.
I imagine this salad would easily lend itself to substitution, say; wild or brown rice, farro, wheat berries or another grain. Ditto that for the pistachios. The key is to let the grains cool thoroughly before combining them with other ingredients. I like to line a pan with parchment and pour the grains out onto the parchment to let the excess moisture evaporate before mixing with the other components.
Buddha's Salad

Buddha’s Salad

I’m calling it “Buddha’s Salad,” because, well…it feels appropriate.
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Enjoy, and much love,
J
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Buddha’s Salad
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3 c. cooked red rice (or sub another grain)
2 c shredded red cabbage
1 c shredded carrot
1/2 c. finely sliced green onion (green parts only)
1/2 c. fresh cilantro
1 c. toasted coconut chips
1/2 c toasted pistachios
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For the dressing:
1/4 c rice vinegar
2 tbsp miso paste, more to taste
3 tbsp olive oil
1 tbsp sesame oil
1 tbsp tamari
1 tbsp grated ginger (I often cheat and use the Ginger People brand grated ginger)
1/2 tsp red chile flakes
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Whisk together all of the dressing ingredients; toss with salad mains to coat. Eat with exuberance.

Umami Bomb

Of course there is something amazing happening in my kitchen right now. 

Of course there is.
Rhubarb Fizz

Rhubarb Fizz

Cherry Tahini Bars

Cherry Tahini Bars

Last week found me perpetually craving this dish, which needless to say, I’ve made twice now. It’s that good. I know that I’m on to something when I’m left scraping every last morsel out of the bowl, producing audible moans of delight, and exclaiming to practically anyone who will listen that this is one of my most favorite meals, yet.
 
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I have a girlfriend who inspires me frequently with her culinary ingenuity, so when she was raving about a dinner she’d prepared, I had to co-opt it somewhat and make it my own. At my last visit, she’d acquainted me with fermented black garlic, which has a similar texture to that of roasted garlic, and a subdued flavor that is sweet and mild. I tend to use a light hand with garlic, as it can so quickly overwhelm. The fermented garlic, however, provides beautiful accent, contributing to a dish that draws on the trifecta of taste: sweet, salt and fat.
 
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It’s one of those meals that’s fairly easy to pull together, if you have a few basics on hand. I always have a jar of puréed ginger and tamari in my fridge; the rest can be modified to suit taste. You can use fish sauce, however I prefer anchovies; add one or two at the start of the sauté and they disintegrate, lending their flavor to the umami base. This is deepened with the addition of shitake mushrooms, tamari and a touch of seaweed. Sautéing endive tames the bitterness completely, and the red onion is pleasantly sweet. Chile and ginger add a bit of kick. 
 
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It all comes together with a bit of cooked rice, more or less to preference, and some shredded smoked trout. Smoked tofu could easily stand in for the trout, however this combination is simply magic.
 
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Enjoy, and much love,
J
 
Fried Rice with Shitake and Smoked Trout
 
Ingredients:
 
1-2 cups cooked rice, preferably cold
2 tbsp coconut oil
2 anchovy fillets
1 small red onion, halved and sliced ~1/4 in 
2 heads endive, sliced ~1/4-in thick along the diagonal
1 pint shitake mushrooms, sliced ~1/4 in
6 oz smoked trout, or tofu; roughly shredded
2 sheets toasted nori, torn into ~2-in pieces 
2 tbsp toasted coconut
 
For the sauce:
1 tbsp ginger paste, or 1 tbsp freshly grated ginger
3 tbsp tamari or soy sauce
1 tsp chili flakes 
 
Method:
In a large sauté pan, heat coconut oil over medium heat. 
Add anchovy fillets; Using spatula, press anchovy into pan; they should disintegrate in 1-2 minutes. 
Add red onion and sauté for ~4-5 minutes until translucent. 
Add endive and continue to sauté for 3-5 minutes, then add shitake and cook for a further 5 minutes.
Turn heat up to medium high and let char slightly while whisking together sauce ingredients. 
Lastly, add cold rice and sauce to pan; stir quickly to combine. Add another 1-2 tbsp of coconut oil if the mixture seems dry.
Remove from heat, then add shredded trout and nori. Adjust for seasoning and serve, garnished with chopped scallion, if desired.