Tabouleh Stuffed Mushrooms (Mushroom Appetizer Recipe) Recipe

In this recipe, mushrooms are used as little receptacles for serving tabouleh. They make very refreshing appetizers, which pair perfectly with the beautiful weather we've had in the Bay Area. 

I pickled the mushrooms days in advance so the mushrooms aren't raw but still hold their shape and don't darken. The appetizers are assembled at the last minute and they make an ideal dish for a buffet-style party. We're hosting our  annual pool party soon, so I've been experimenting with fun, summer-y appetizers for the occasion and this mushroom dish is definitely going to make the list! 


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Che Thai Recipe Recipe

Che Thai Recipe

05.18.12 by Jackie

Che Thai is a Vietnamese interpretation of a Thai dessert. It's made of a combination of coconut milk, half and half and pandan flavorings. This makes the base of the dessert, the rest is up to you. I usually add whatever I have available; it can be fresh jackfruit, longans, lychees, pomegranate seeds or agar agar jelly.

I have a funny anecdote about this dessert. When I first introduced it to my husband's family, everyone was very pleased and surprised by how refreshing it tasted, especially Lulu's uncle, Ibbu Mamu. It was a really hot summer day and I can still picture him, eating cup after cup of che Thai. At some point, he asked for the recipe. "Jackie, I love this dessert, it's so light and refreshing". After I listed off the ingredients though, he kind of freaked out, seeing as he had just polished off two very large cups!  


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Buckwheat Pasta Recipe Recipe

Buckwheat Pasta Recipe

05.17.12 by Jackie

Buckwheat pasta is a healthy alternative to white flour pasta. The result is a bit denser and more chewy but paired with the right sauce, the taste is still very pleasant.

Don't be scared by the dark color, which comes from the husk. I didn't use 100% buckwheat flour; I mixed with all-purpose flour to soften the taste of the noodles. Give it a try!


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Pommes Anglaise: Pesto Potato Salad Recipe Recipe

Pommes à l'Anglaise is just a fancy name for boiled potatoes. Once the potatoes were cooked, I coated them in pistachio radish pesto (I still had more radish greens in our garden) and softened the spicy flavor of the greens with yogurt.

The preparation is super easy, and this dish will go fast!


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Radish Pesto Recipe Recipe

Radish Pesto Recipe

05.15.12 by Jackie

Here's a simple pesto made with radish greens. Radish greens have a strong, peppery flavor, which adds an interesting dimension to traditional pesto. If it's too strong for you, you could mix it with more traditional greens, such as basil or spinach.

We grow our own radishes, and it's really wonderful to be able to use all the fruits of our labor. Radishes are one of the easiest and fastest maturing crops that can be planted in the garden. The "French Breakfast" variety used in this recipe only require about 22 days to mature. Here in California, that works out to at least four or five harvests per season. So expect to see more radish recipes as long as it's sunny out!

The longer you leave the radishes in the ground, the spicier they get and the hairier the leaves will become. The leaves are still edible, but, the texture may become unpleasant, which is why I decided to put these greens to use in a pesto. In France, there are several soups made with radish greens. Cooking the greens, in general, will mellow them out a bit.

Radish Pesto Recipe with Picture

 


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