Gomasio traditionally is made using a suribachi, a Japanese-style mortar and pestle. The interior of a suribachi has sharp ridges, which make it excellent for grinding nuts and seeds. But a food processor works just as well.
To make the point, I created this fast and flavorful pasta dinner that tosses whole-wheat penne with cooling diced tomatoes and zucchini, a mess of fresh basil and a dollop of creme fraiche to tie it all together. Of course, feel free to substitute whatever fresh veggies inspire you. But since you’re serving them raw, be sure to finely chop them.
I had no idea what “matcha” was, so if you don’t either, you are not alone. Matcha is the powder made from dried green tea leaves, and it is an integral part of Japanese health and culinary culture.
One of my favorite ways to make corn salad is to blister the kernels on the grill, then toss them with onions, heirloom tomatoes and jalapenos. The result is a classic summer platter of tomatoes and onions mixed with spicy chilies and char-grilled corn tossed with a tangy red wine vinaigrette.
When searching for that something, American home cooks frequently overlook one of the best and most ubiquitous choices: vinegars. The sharp acidity and natural sweetness of vinegars — not to mention their affinity for salty, savory flavors and ability to cut through fat — make them perfect for uniting the many ingredients and flavors of a dish.
If you haven’t seen a spiral cutter, it is a small piece of kitchen equipment (several companies offer different models and styles) that cuts vegetables into (very!) long, curly noodle shapes. You push the vegetable into the blade area, turning it, hence the “spiral.”
Admittedly, it’s not an ingredient I normally think much of. In fact, sunflower seeds tend to remind me of really bad salad bars from the ’80s. At least, they did until I recently enjoyed an entree made almost entirely of sunflower seeds served to me at the pretty amazing Relae restaurant in Copenhagen.
Suddenly, these guys took no time at all to get tender. And they browned nicely along the way. Yay! Also, sure enough, their flavor became concentrated, just as it does when roasted. Indeed, it was assertive enough to pair up with a tahini sauce and spicy panko crumbs. When the vegetables are this robust, you may even decide you don’t need the grilled steak.
Need a break from the grill? Probably not, but it’s still good to remember that there are classic summer foods that don’t need an open flame to be delicious. As a gentle reminder, we created this versatile and crazy delicious po’boy that fries up on the stovetop in a flash. We like catfish in our […]