Thai Coconut Mushroom Soup

I had a maddening craving for Thai Coconut Soup yesterday (and no, I'm not pregnant, to assuage your fears) and HAD to have some. No one was available to go get any, and I had made a pact with myself. I have grown so many vegetables this year that I have more produce than I can possibly eat, more produce than a small farm. My pact was to only eat food that I have made at home until the gardening season has expired. That way I can be sure to eat most of what I've grown and know what and when to give away when I can't.

Anyways, I did have to pick up groceries (isn't that the irony?) as I surely didn't cultivate mushrooms or grow coconuts or rice noodles for that matter. I groceried, then I cooked and it was fantastic.

Recipe:

1 medium onion slivered

5 cloves garlic

2 tsp chopped ginger

1/2 block tofu (didn't grow that either)

1 jalapeno

2-3 tomatoes chopped into large chunks

Lots of small crimini mushrooms, whole

Lots of fresh basil, whole leaves

1 can coconut milk

olive oil

braggs

garlic chile oil

Ok, so I put some olive oil and onions in first, peeled garlic, pressed it and put it in too. Then I chopped the ginger, threw that in. Then the jalapeno (unseeded, don't be a sissy). Then the ginger, cubed. Then the chile oil. Then the basil. Then the mushrooms. Then I stir fried it for a bit. Then I added the coconut milk plus about a can and 1/2 of water. Then I added the braggs to taste. And lo and behold, it tasted practically identical to what I've had in restaurants (and I made it up:).

Cucumber Salad

Cucumbers are one of, if not my favorite vegetable/fruit (you know that confusing distinction: some say it is a fruit if it has seeds, therefore cucumbers are a fruit (scientific logic), but others say that if it is sweet it's a fruit (common knowledge), I'm siding with them). Regardless, fruit or vegetable, they're crunchy, fresh and delicious. Especially if they're Armenian (curly, skinny, and weird), fresh out of your garden, and prepared the following way...

This simple recipe is easy and can be eaten immediately or left to marinate. Don't let it marinate too long or the cucumbers will turn soft and maybe soon enough have metamorphasized into...pickles!! Well anyway, according to your taste.

Cucumber Salad

One sliced cucumber (mine were Armenian but anything fresh will do)

1-2 Tbsp. of olive oil

1 Tbsp. of vinegar*

Salt and Pepper to taste

3 Tbsp. crumbled feta

*I've used both apple cider and balsamic. Both work great though surprisingly balsamic was less vinegary and therefore blended better.

Mmmmmm enjoy.

Poblanos Rellanos

Dearest Followers (all 8 of you, if you're still reading..),

I apologize. My/our camera was stolen on our honeymoon and I/we have not gotten another. I did however get a jailbroken iPhone for tmobile but am still not sure how to get the computer to see it as a device without wanting to upgrade it in itunes. Oh technology: once in love, yet rejection. Therefore, I did take some lovely photographs of recent meals intending to post and unfortunately am unable to post them. You will just have to deal with an abbreviated version of a recipe without photographs.

Another message I must relay to you, my readers, is that I will no longer be researching my posts as thoroughly as I would like. One, I feel it is hindering me from posting on a regular basis and two, I think you really just read me for the recipes anyway.

Love love, and read often,

brussel

That being said let's get to the meat of it (expression! don't get so literal on me.) Fine, let's get to the vegetable of the hour: poblanos chiles.

I am growing the most beautiful fantastic poblanos chiles you have ever laid eyes on. If you've never laid eyes on a poblanos chile it is a gorgeous foresty velvet green. The shape is a bell pepper who had sex with a green chile. Yeah, I said it, sex. Their baby is slightly spicy when roasted and meatier (an expression!) than a green chile. Mmmmmm.

First you must roast these beauties. I do this on an open stove top flame. Some recommend the oven on broil, I usually forget about them and they are burnt by the time I remember. On a stove top I am held accountable. However this does imply that you must have a gas range. If you do not, follow the later recommendation.

Then you cut a T-slit, not a technical term but a visual description for those of you who are visual learners. A horizontal slit at the top near the stem and in the center of that slit another one vertically down toward the tip. Use your fingers to dig out the seeds.

Next slide in the cheese. I used a blend of cotija, mozzarella and muenster. Twas lovely blend.

Dip them suckers in blue corn meal (the thicker, the more textural and the better so choose your meal by those standards). Dip em' again in egg batter (some eggs in a bowl whipped).

Then fry em' up in some hot veggie oil. Enjoy doused in chile sauce (recipe following, parts/ingredients list at the bottom).

Green Chile Sauce

*You must have some roasted green chiles on hand. If you have fresh chiles follow the instructions above for roasting poblanos chiles.

Put some peeled garlic in a pot with some butter, saute. Add about a 1/4 cup white flour, stir. Chop the chiles, add. Pour in some water (like 2 cups). Simmer, add salt, taste.

Parts/Ingredients List

For Poblanos Rellanos:

Poblanos Chiles (I used 6)

Cheese (I used a blend of cotija, mozzarella and muenster)

Blue Corn Meal

Eggs (2)

Vegetable Oil (I used safflower, like 1/2 cup in a large frying pan)

For Green Chile Sauce:

Roasted Green Chiles (ours are especially hot so it is up to you how many according to your taste, we used too many)

Flour (1/4 cup)

Salt (teaspoon)

Garlic, crushed (lots)

Summer Spring Rolls

So for me summer means oppressive heat, therefore a light appetite and due to the light appetite, slimming down to bikini size. I like summer. I am inclined in summer toward more raw dishes, or partially raw dishes like the one below...

Spring Rolls. Spring rolls are tradition in most Asian cuisines but sadly not western. I decided to take a more traditional Vietnamese recipe and alter it according to what was growing in my garden and what was available in my fridge. Recipe after the pics (I still can't figure out a way to make loading pictures and writing a seamless activity. Meaning: I just can't figure out how to put the photos and text where I want them to be.)

Finished spring rolls...yum!!

What the roll looks like before you wet it..

What it looks like afterwards.

The Recipe

Spring Roll Wrappers (available at most International Grocers, mine are Vietnamese and I make sure they only contain rice flour, water and salt)

Tofu*

Zucchini

Lettuce

Jalapenos

Mint Leaves

Sauce**

Wet the wraps in warm water. Use your hand to smooth the texturized wrap. When smooth layer the tofu, veggies and mint. Pour on some sauce and roll it up. Enjoy with some sauce on the side.

Typically most recipes have rice noodles, and up until now I have used them too. My departure from this was only because I did not have them at hand. I found out that to me they are not necessary and are kind of a filler. I still love rice noodles though and think that they may act to keep the roll moistened longer. So, it is up to you whether you add some boiled rice noodles.

*Tofu

Tofu, firm

Black Sesame Seeds

Saracha Hot Sauce

Dark Sesame Oil

Soy Sauce

Put the condiments and seeds in first. Layer tofu on top. The more soy sauce the saltier so be careful. Braise on each side.

*Sauce

Tahini* 3 Tbsps

Soy Sauce 1 Tbsp

Saracha Hot Sauce 2 tsps

Dark Sesame Oil 1 Tbsp

Black Sesame Seeds 2 tsps

Water as needed

Honey 1 Tbsp

Mix all together well, taste. If it is not salty enough, add more soy sauce. If it is too thick, add more water. The honey should make the flavors meld together nicely but add it slowly or else it will just congeal on your spoon.

*Typically it is peanut but I found this an adequate sub.

First Garden Meal of the Season!

Yum, right? Very simple and easy to prepare, and for me it was all grown here at my house (aside from the tofu, spices, and kale that Sarah brought over from her own garden). My garden supplied the swiss chard, tomato, yellow squash, and green chilies. It is truly amazing what patience and water can become...

The first recipe is for the squash: basically you slice the squash into thin rounds, saute in olive oil with caraway seed, fennel seed, tarragon and salt. Don't overcook! Squash tastes terrible when it is overcooked and slimy. Dust with feta crumbles...mmmm...feta.

Now for the awesomeness of Korean cooking. I went over to my dear friend Vivi's (she is Korean) and had the most amazing spinach I've ever tasted. I researched, and even watched a youtube video and discovered the secret to this delectable cuisine. I used kale and swiss chard, but you are supposed to use spinach. I feel you can substitute any green that can withstand blanching so long as you are alright with the slight bitterness some types inherently posses.

Korean Greens

Greens of any type (spinach is suggested, but again I used swiss chard and kale), 1 bunch or more if you have it

Boiling water

2 Tbsp Soy Sauce

Dark sesame oil (you just pour it on top, no specified amount)

2 cloves of garlic

chopped green onion (like 4)

Toasted sesame seeds (see below for instructions on toasting)

First boil the water and clean the greens. Blanch the greens for about 30 seconds, over blanching will cause the greens to lose the integrity of their leaves, becoming green mush. Toast the sesame seeds by placing raw seeds in a dry cast iron skillet (or whatever you have on hand) on a medium burner for about ten minutes, you should smell them when they are toasted. Crush raw garlic into a large mixing bowl, add chopped onions and soy sauce. Strain greens and wash them several times in cool water. Squeeze out all the excess water. Add to the mixing bowl, stir to coat. Cover with sesame oil (key). Fin. Enjoy.

The tofu I just put in a pan with spicy sauce, soy sauce and sesame oil. Brown the tofu and remove. It ended up being slightly bland so I made a sauce of tahini, sesame seeds, soy sauce, spicy (cock) sauce, and sesame oil. Delish.

French Onion Soup

It is a most unfortunate thing to have the veil lifted, to discover the truth about French Onion Soup. Dear friends, traditionally it is made with BEEF stock??!! %$#@gasp!!%^#& Beef? Really? But that's not what makes it so good. What makes it soooooo good is the caramelized onions, which is really where the flavor comes from, so get this.....you can, yes that's right, make a delicious French Onion Soup that is not lacking in flavor or complexity. And now get this...you only need onions!!

Well and soup stock. When I'm feeling ambitious I'll make it myself. (Really not so hard...you just put some veggies in a pot and stew for a while, then you throw in herbs, spices and salt. No biggie. My favorite stock is celery, carrot, and onion as its base. It goes with everything.) Well, it's really not so hard when you come home earlier than 8PM, discover that there is not very much in the way of veggies in the fridge, and are hungry. There were plenty of onions BUT onions take about 45 minutes to an hour to caramelize, then you have to steep them with the broth...there's no way I'm tagging on another hour for making broth. Nope.

So I'm going to use the trusty Rapunzel brand "Vegan Vegetable Bouillon with Sea Salt". They have an herbed variety that I like a lot too, but this is the one I have on hand. The ingredients are: sea salt, organic non-hydrogenated palm oil, yeast extract, organic onions, organic carrots, organic celery, organic mace, organic parsley, and organic turmeric. Hmmm, sounds a lot like my recipe...must be why it tastes so good. Their story on the back also tells me the sea salt is from the French Mediterranean and that all their products are from Europe. Normally that type of importing is a no-no because of the oil wasted in transport (again another reason to make my own) but I think it will enhance the Frenchy flavor of my soup...maybe.

Good caramelization requires constant vigilance. If you burn the onions, they still change color but they won't taste the same. There is the misconception that caramelized onions are sugared, and maybe in some kitchens where there is really a time crunch, they are, but not mine! The caramelization process is just a beautiful reward of slow cookin'. You simmer the onions in olive oil and butter on a low heat for almost an hour, then the sugars that naturally occur in onions change from their spicy abrupt flavor to these melty pieces of sweet sweet heaven. We all know that anything fried is probably not as healthy as it is boiled or raw, but who am I kidding? We have to live a little sometimes.

And onions ARE good for you! In fact, very good for you. You remember when that study came out about Aspirin preventing heart disease because it thins the blood, or is an anticoagulant, well so are onions! And they aren't bad for your stomach, no just the opposite, they assist in preventing stomach cancer. They are also good for your blood pressure and cholesterol and have commonly been known to assist the body in preventing and fighting colds, flus, and other viruses. Apparently even the World Health Organization has gotten behind onions promoting them as a way to increase appetite and atherosclerosis (hardening of the arteries).

Though I missed the boat on planting this year I will certainly be on it for next. You're supposed to plant onions early, as soon as the soil can be worked. It appears that buying "sets" are easier than planting seeds, and there is not much information about transplants or winter onions. However, if I can get my hands on some winter onion sets then I won't have missed the boat...any Albuquerquean's know of a gardener who may have winter onion sets? Can't hurt to ask.

For the recipe you'll need:

4 large onions

2 tablespoons olive oil

2 tablespoons butter

3 3/4 cups veggie stock

4 slices french bread

grated Gruyere or Cheddar

black pepper and salt

plus whatever herbs you have around (I used sage and oregano)

Slow cook dem' onions in the butter and oil. I do a med-low heat for at least an hour, in fact it's been over an hour now. Pour in your stock, simmer for another 30 minutes!!! Toast/broil your bread, put it on top of extra hot soup, sprinkle on your cheese, top with salt and pepper and, as they say in France, Viola!!

If you are lucky enough to have been blessed with bowls that are oven safe you can toast the bread, top with the cheese, salt and pepper and then throw it under the broiler for a melty crusty top that is a more common serving practice.

It's like having your soup and a grilled cheese sandwich all in one! Brilliant!

Seed Saving

Today was the day I chose to uproot the arugula and save the seeds for next years crop, and the next year, and the next year, and the next fifteen years...if saved properly..which involves freezing? I'm still researching so I will confirm this when I post the pictures of the process.

Seed saving is an intuitive process. Most plants will reseed themselves without much assistance. Arugula, for instance grows like a weed, and will reseed itself much like a weed. The small black seeds grow in pods along the reedy stalk of the plant. I picked them before they were dried on the plant so that I would have control over where I plant them next year, otherwise they will decide for themselves. I placed the pods into a brown paper grocery bag to dry in the sun. Once completely dried I will crack the pods and place the seeds in breathable packaging, either to be frozen (?) or given to my friends, their friends, and people I don't even know to plant next year.

As an intuitive process, it is something that has been done for centuries and helps to preserve those heirloom varieties that we appreciate so much when we taste the difference. It is mostly obvious how to harvest your seeds, when the seeds appear: pick them, dry them, save them, replant them next year. There are some plants that are not quite so obvious--tomatoes for instance. Apparently if you want to save your tomato seeds you have to squeeze them out of the tomato (clearly), then soak them in water to remove the gelatinous encasement, and then you can dry them and save them.

So save your seeds, save your money, save the diversity of garden varietals, in short, save the world.