Normally I don’t post about packaged things I make, but this was just so unique, I couldn’t resist. It’s rice that’s cooked in a broth make with cherry leaves and blossoms. Then when it’s done, you sprinkle some salted cherry blossoms on top.
It’s a very spring thing to eat in Japan and I found the mix at Mitsuwa a couple weekends ago. As far as taste, it’s unusual… I’m not sure I’d pay six bucks for this again, but it’s certainly unique. It reminded me a bit of sakura mochi (cherry blossom rice cakes) which are usually served as a dessert. The rice takes on a pink color and a very floral aroma with a slightly earthy flavour. The best part is the salted cherry blossoms though, they’re fun to look at and add little bits of briny intensity to this otherwise subtle rice. I served it tonight with a tofu stuffed squid.
On the topic of seafood, Marx Foods is giving away 15 lbs of wild salmon to the best salmon recipe that’s submitted by June 20th. I sent in my Salmon with Minty Miso Glaze.
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While strawberries and rhubarb haven’t started showing up at the green market yet, they were being prominently displayed at Wholefoods today so I went ahead and bought some. To my surprise, the strawberries where incredibly sweet and flavorful and I had to stop myself from eating all of them so I could make this crostata.
This is one of my favourite ways of preparing fruit from all seasons. It’s so simple to prepare and really allows the fruit to shine. The addition of a spice or two adds a bit of character without covering up anything. If I’m using apples I’ll add some nutmeg and cinnamon, for blackberries I might add a smidge of lemon zest. But for strawberries, I’m enamored with the the fresh floral aroma of lavender.
As I was making the dough, I accidentally added twice the water I was supposed. Rather than throw it out, I just added some baking powder, and rolled it in crystalized sugar and turned them into lavender “cookies”. I wasn’t sure what would come out of the oven, but they turned out to be somewhere between a biscuit and a cookie. I think they’d actually be quite good with some chopped up fresh strawberries and whipped cream.
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While I’m all about making simple things regardless of the time of year, this is especially true as summer approaches. Part of this is a practical thing (don’t want to have the stove on all day), but it’s mostly because I like to enjoy summer’s bounty almost naked, with just a few accents to make things pop.
Summer is a time for satiny leafy greens, curvaceous summer squashes and sweet succulent berries with all laid to bare. Can they be adorned with a few accessories? Sure! Just as long as you don’t cover up the best bits. Is this starting to sound like a steamy romance novel? Well good! because I’m passionate about the foods of summer.
As it gets warm outside, I’ll be visiting farms, gathering summer’s beauties and exposing them, centerfold style. The following highlights two gorgeous greens with little bits of fleshy pink bacon and bronzed walnuts setting the whole thing off.
2 slices of thick-cut bacon cut into batons
3 medium swiss chard leaves roughly chopped
10 ramps roughly chopped
small handful of crumbled walnuts
Cook the bacon in a saute pan over medium heat until a good amount of fat has rendered out and the edges start turning brown (but not crisp). Turn up the heat and add the swiss chard, tossing until wilted and the white stems turn translucent.
Add the ramps and walnuts and cook for a few more seconds until the ramps wilt and turn a vibrant green. Grind some black pepper on top and serve.
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