Some of my clients are away on summer vacation but the ones who remain have chosen a wide variety of International dishes:
A mildly curried carrot and coconut milk soup ( orig. from Holland, from the days of the East India Spice traders).
A Farmhouse style Italian Ribollita, with a California twist ( I have added broccoli, snow peas and carrots at the end of cooking to add more texture to the white beans, greens ( I used spinach) and herb based soup)
Asian Miso with Veggies and sea veggies...cook the veggies well before adding the miso, the miso is a live based yeast so it is destroyed when heated to boiling, and so are it's healing properties.
I also add sherry or sake and tamari ( wheat-free soy sauce).
There is no need to reconstitute the sea vegetables, but do cut with scissors the Kombu ( sea kelp) pieces.
I am making a baked whole wheat penne with toasted eggplants in a red wine based marinara sauce with cheese..to be baked at the client's home.
An American classic, with a veggie twist..a BLT salad with a wedge of iceberg lettuce, own grown tomatoes, tempeh bakon, and a light mayo with lemon juice...the "wedge salad" was popular in the 50's & 60's here in US.
Also Spinach and Collards sauteed with balsamic vinegar.
Grilled mushrooms with pomegranate molasses ( they are marinating overnight with fresh rosemary and garlic and will be cooked at the client's home, then drizzled with the pomegranate molasses ( which are quite tart).
Steamed millet..high protein grain
Followed by a fresh fruit salad Dame Nelly Melba style, with fresh peaches and raspberries, apples, oranges..more photos tomorrow..here goes:
Also I made another bread last night, a sourdough poppy seed battard, nice, dense-springy sort of like a small ciabbata..baked in steam at 450f for 25 mins..gives a good crusty loaf..also now I am keeping one portion of the sourdough starter in the kitchen ( most of it is now under refrigeration, "retarding", until I need more) in case I need to make more bread, although I will have to wait until it get's drier as the humidity adversely alters the rising conditions
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| the sourdough after kneading |
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| put in ungreased bowl to rise ( the bread dough contains no fat or dairy) |
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| 4 hours later..rise at room temperature "long ferment" |
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| proofed for 4 hours at room temperature |
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| these 3 the completed loaves, they are poppy seed, topped with brown rice flour and a sprinkling of caraway seed |
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| the wholewheat pasta bake..to be competed at client's home, topped with fresh chopped purple basil and sage |
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| the Ribollita with the California twist |
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| the partially blended Dutch style curried carrot soup |
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| The ribollita packed |
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toasted sesame seed oil on top of miso soup   |
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