Herbed Hazelnut GoatCheez Pate. Those are sundried tomatoes and rosemary on top. EatClub!
Archive for February 2015
Went past Chinatown yesterday and got inspired!
Stewed Pear, White Tree Fungus, and lavender flowers with goji berries, green Chinese raisins, cardamon, dried papaya, and red date, sweetened with agave nectar and rock sugar.
Based on a classic and very delicious tasting Chinese herbal remedy for cough and for soothing the throat, I made a dessert beverage loaded with delicious edible things! Here’s what I did:
First, I soaked dried 4 White Fungus pods in warm water for about and hour, and trimmed away the hard plug at the rear of each. I separated the fungus into small pieces. Don’t be scared, this stuff is tasteless and really all about it’s neat texture that absorbs all the fruity/floral flavours.
Next, I peeled and cubed three very ripe Bartlett pears, and brought about 10-12 cups of water to a boil as I did. Once boiling, I added the pears and the fungus, along with 1/8 cup of dried lavender flowers, and allowed to boil lightly for about 20 minutes, until the pears were starting to cook through on the edges. Then, I added a 1/4 cup of goji berries, a 1/2 cup of green chinese raisins, 1/2 cup of diced dried papaya, 1/2 tsp of green cardamon powder (or 2 whole cardamon pods), and up to a tsp of salt. I allowed this to boil quite lightly for an additional 10 minutes, until pears were cooked through and dried fruit is saturated. It is okay to cook for longer if you need to. Once the pears were cooked through, I added 4 red dates and allowed them to soak, and while it was all still hot, I sweetened the dish to taste. for me it was a bout a quarter cup of agave nectar and about 6 teaspoon sized pieces of rock sugar.
Allow to cool at room temperature before chilling and then enjoy like like a dessert beverage/soup. Many also enjoy this dish hot.
It most resembles a kompot- a traditional slavic drink made from boiled dry fruit. The addition of the light crispy tree fungus along with the delectable stewed pear makes it more like a dessert suspended in a delicious exotic fruity tea. YUM!
I used a few of my recipes to make pizzas that were pretty darn tasty last night. All of my recipes are itemized so you can try it out or borrow an idea to make your own crazy pizzas.
Using my whole wheat pizza crust recipe as the base, I made three types of pizza. Pictured from left to right: Three cheese (one of which was my cashew parmesan) with fresh tomatoes and basil, Broccoli, Leek, Roasted Garlic and Marrow Squash with my Cheesy Smokey Cheddar Tahini Dressing as the sauce, and a delicious Marinated Mushroom with ground “Bacon” and manzanilla olives and red peppers.
Grind one cup of raw unsoaked cashews, one tablespoon of nutritional yeast in a food processor with a SMALL pinch of onion powder, garlic powder, and cumin together with at least a 1/2 teaspoon of sea salt (or grey salt for a deeper flavour) until powdered and shakeable! Add more salt to taste if necessary.
Freshly fermened, raw probiotic cabbage. Mild in taste, but huge in probiotic culture and nutrients. Three types of crisp cabbage, shredded carrot and just a little bit of daikon radish. Great on sandwiches, salads. Many find it useful for the regulation of digestion and for settling sensitive stomachs.