Our Mini heatwave is leaving us and today has been humid as storm clouds are coming down from the north.
This menu also features the #1 plant food for the 21st Century...something called LACINATO KALE, it is grown locally for me here in So Cal.
Very dark, almost blue leaves, tender enough to eat the stems and packed with all the nutrients of kale but more of them.
I finally found a great source and have stocked up.
As it is so tender I don't blanch it before fast freezing, just rough chop after washing and air drying and pack into bags to be fast frozen.
The menu for tomorrow's deliveries
Spicy African inspired Pumpkin-Okra soup with roasted sunflower seed butter, when I worked in Kuwait, the children's nannies were from Ethiopia and they loved very spicy food with roasted peanuts, this is inspired by them and is made with roasted sunflower seed butter instead of peanuts because of allergies.
Partially blended carrot and parsnip with almond milk..nice and rich tasting
but low calories
An apple-beet borscht..this is wonderful, naturally sweet with allspice and ground cinnamon.
Made with vegetable stock, white wine and clear apple juice
Entrees:
Russia Inspired mini rustic tarts, with mushrooms, potatoes and kasha..a whole wheat brioche style, all butter-egg pastry with dill and caraway seed, filled with sauteed red onions, leeks, garlic, mushrooms, peas, apple juice, and cream cheese & fresh dill.
The filling is allowed to cool then cooked kasha is added ( kasha is toasted buckwheat, sauteed in oil & then cooked with boiling water)
South American inspired...*Masa-wholewheat flour crepes with roasted butternut squash, grape tomatoes and bonito sweet potatoes ( these are red skinned yet white fleshed and very naturally sweet); then finished with coconut milk, and chopped cilantro. served with a salsa
* one of the housekeepers I worked with in Beverly Hills used to like to try and copy my food but added her own ingredients, these came about by a lucky collaboration, between the both of us, and are delicious. They have the flavor and aroma of green corn tamales. Masa is made from white corn kernals treated with lime, and roasted, then ground. It is the key ingredient in corn tortillas.
The Lacinato Kale is to be stir-steamed with chopped black Kalamatta olives.
Desserts are caramelly cinnamon raisin oatmeal all butter cookies
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| Side view of the Okra-pumpkin soup packed |
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| The base for the tarts, red onion, leeks, smoked paprika, potatoes to be cooked in apple juice and wine then add the mushrooms and cream cheese with dill |
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| The pumpkin-okra soup |
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| previous 2 the mushroom and potato tart filling |
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| The toasted kasha is mixed with beaten whole egg, then cooked quickly in hot pan with a little oil |
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| When it is cooked and dry add boiling water to cover, lid and turn down to low simmer and cook for 20 mins or until all liquid is absorbed, remove lid and allow to cool before adding to mix |
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| Dill seed for the pastry |
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| Apple-beet borscht |
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| Mushroom mix with the kasha added |
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| The whole wheat "brioche"; pastry proving for 1 hour |
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| The Mesa-whole wheat flour Crepe |
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| The crepe batter |
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| When cooked cool on clean cotton towels |
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| "knocked back" Brioche pastry to be kept in fridge overnight |
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| Previous 3 the oatmeal-cinnamon raisin cookies cooling |
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The Lacinato kale air drying |
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