A recipe for Terrine Geologique
June 27, 2006
)
Although June is internationally recognised as the month of striation and I’ve been determined to pay hommage, I’m starting to feel like a 1980’s Romanian dictator, force-feeding nut-cheese recipes to her people. Maybe it’s because I’m feeling guilty about taking so long to write that entry about Ceaucescu, textured soy and the Romanian Otaku exhibition over at Mediamatic. Any day now. And after this one, I swear I mean I promise to stop with the nut cheese photographs. I’m just trying to be thorough.
)
Recipe after the jump. Vroom vroom!
(Please read more… )
debra at 23:17 | Comments (0) | post to del.icio.us
A nut cheese nut case
June 25, 2006
On the left, homemade pine nut paté with borage flowers. One the right, walnut paté with raw cocoa nibs. Normally this sort of food preparation is reserved for vegans, hippies and raw foodists. I am none of the above, a red-blooded porkatarian, I am. One of my readers disclosed that she thought that I was a man until a friend told her differently!
Anywho, this year I became an enthousiast of slightly fermented nuts, and I know, that’s just plain faggy. Not that there’s anything wrong with that! The nut flavours are delicate and would certainly go well with dairy cheeses. Note how I didn’t say, ‘real’ cheese?
(The leaves at plate’s edge are rose and mirin pickled shiso or perilla.)
To make these cheeses, follow the recipe for cashew cheese here, and substitute pine nuts or walnuts for cashews. Do not omit the sea salt, but do leave out the kimchi juice. Kimchi juice will make the cheese really cheesy – and these cheeses deserve to be a little sweeter than that. Instead, add a few glugs of maple syrup or a slab of honeycomb whilst blending.
debra at 12:06 | No comments | post to del.icio.us
Catchy, but not contagious
June 23, 2006
It was recently revealed in an offical report out of the Kimchi Nation that there are exactlly one zillion sorts of kimchi. Kimchi is a falsely generic term for the Korean national pickle and katchi is the mustard green variety pictured here.
Catchy Tofu
recipe described vertically, from bottom to top:
a puddle of saffron oil
stray scallions, strewn about
a block of fresh tofu
a stack of katchi
a drizzle of nama shoyu
Stack the ingredients voluptuously. Leak a few drizzles of nama shoyu over the lot until it starts to pool at the base of the tofu.
Serve.
- culiblog reports on the kimchi air conditioner
- culiblog recipe for kimchi comfort food
- culiblog recipe for kimchi monkfish en papillot
debra at 3:12 | No comments | post to del.icio.us
