Blog Post & Recipe: Farmer’s Market Flatbread Pizza
I shredded the zucchini, sauteed it with olive oil, and spread it on a toasted flatbread. It got kind of, almost, creamy? Obviously it was a little weird. But totally good.
Blog Post & Recipe: Chickpeas with sage
Using sage from the patio, walnuts from the freezer, leftover chickpeas and butter, I made this instead. It is crunchy, its delicious, it has the subtle fragrance of roasted butter (what the French call beurre noisette). Did you ever try fried sage leaves? You will eat these crispy and dainty gems like popcorn.
Blog Post & Recipe: Stir Fried Chinese Chives | ผัดดอกกุ้ยช่าย
This stir fry of Chinese chives and shrimp is a perfect example. It's made from only four ingredients and literally takes five minutes to cook, but it tastes fantastic. The flavor comes from the Chinese chives, also known as garlic chives because of their very present garlic flavor. To retain as much of this flavor as possible, these chives are stir fried quickly over super high heat for only a minute or two.
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