Fall Gardening 2012
Fresh baby carrots:
Russian, Black and Curly Kale:
The open air garden patch: carrots, kale, broccoli, beets, mixed greens.
Lettuce in the cold frame:
Black Risotto
Although it's not a classic risotto (not made with Arborio rice) it's got an amazing flavour. The rice is full grain, so texture is a bit looser and chewy. Forbidden rice and black trumpet mushrooms, garnished with pan roasted parsnips.
Morel and Truffle Risotto
Such deep flavours!
Morels and truffles are both pricy, so I don't make this often. All the same, it's a worthwhile treat!
Porcini and kale risotto
For now, here's an amazingly flavoured dish with the earthy taste of mushroom and fresh kale.
Shiitake and sweet pepper Risotto: How-To
First: start a stock (or you could use prepared stock). Do not salt the stock, or it will make the final result unpleasantly salty.
Risotto needs a particular sort of rice: Abborio
Rinse the rice, otherwise it gets sticky.
Saute diced onions until transparent, then add the rice and continue the sauteing for a few moments more.
Then add the vege stock one ladle at a time and continue to saute.
The rice is ready when the rice is "toothsome" - al dente.
Baked Acorn Squash with Quinoa
First, wash, cut-in-half, place on oiled baking sheet.
Bake about 45 minutes or until the squash becomes softened.
While it's baking, prepare a filling mix of cooked quinoa, pine nuts, sauteed: parsnips, cranberries, peppers and onions.
Season the squash with salt and fill with the quinoa mix.
Split Pea Soup
Start with some onions, herbs, celery and pepper.
After adding the peas and chanterelle mushrooms and cooking until the peas become soft, it doesn't look very glamorous.
It can easily be given a nice green colour naturally, by adding pureed greens.
Garnish and serve: Split pea soup with chanterelles
Soufflé au chocolat
It's got whipped egg white, sugar, dutch process cocoa, salt. I'll probably add vanilla and cayenne, next time.
It's so fluffy!
I didn't use a recipe, or a guide - I'd only seen souffle made on tv once, but it seemed to be a straight forward process. I'm just blessed.
Sweet and Savoury Gruyère, Pecan and Apple Tarte
Sweet, savoury, roasty and smooth flavour! Since there's no real baking that has to be done - this is a quick and easy dish.
Add sliced apples and grated gruyère to a tortilla. Broil until the cheese just begins to brown. Remove from oven and add pecans. Broil again for 2 minutes.
Concept: Double Breasted Cardigan
I designed this as I was on a train, leaving the Alps. I found myself rather chilly, so I was inspired to make something warm. This will be a lined cardigan, cotton inside and out.
Muscadine
It's autumn and the muscadines are ripe! These grapes are a Southern tradition - their flavour isn't quite grape, or pineapple, or peach; rather a combination.
They have different hues: bronze and burgundy
The flavour varies slightly between the two colours, but it's amazing all the same.
Unlike most grapes, the skin isn't generally eaten, rather the chewy fruit is squeezed out and the seeds removed.
Chloé
Last week a great inspiration to jLAmode passed away. Chloé was a fantastic cook, couturière and gardener. She was a constant inspiration and will be greatly missed.
Expect to see recipes and techniques that were learned from Chloé over the next few weeks/months/years... As long as jLAmode exists, it will reflect her inspiration and instilled talents.
Muddy Grits
Warm, sweet and rich cinnamon flavour makes these grits the perfect addition to a breakfast.
Yellow Grits
A rich mince of grilled yellow bell pepper and onion make this roasty-flavoured dish a delight.
Green Grits
A smooth mellow puree of okra and spinach give this Southern dish a verdant hue.
Hot & Sour Soup
The broth is made from veg stock, lime juice and red curry paste. The vegetables consist of napa cabbage, carrots, shiitake mushrooms, tomotoes and garnish with Thai basil.
