Day: October 20, 2009

Tuesday Twister

/ Ren

Real-food blogger Wardeh is hosting her weekly Tuesday Twister Blog Carnival, the purpose of which is to share through words and pictures what we’ve had going on, twisting, in our own kitchens this past week.

The hits, the misses, all is fair game in the Tuesday Twister..

1) Pomegranate Chutney Fresh pomegranate seeds, coriander, green onions, chiles, ginger and red currant coulis. Wowza!

2) Asian Beef Noodle Soup A little bit like ramen and a little bit like Phở, this healthy, nourishing soup is made from homemade beef stock, shiitake mushrooms, buckwheat soba, fresh scallions, grass-fed beef, herbs and whole spices.  Keep eating like this & make your doctor lonely.

3) Classic Pot Roast Slow-cooked grass-fed chuck roast with mushroom pan gravy, fresh herbs and roasted winter vegetables. Ah, comfort food.

4) Sweet Potato Quesadillas Fresh flour tortillas spread with mole rojo and topped with pan-roasted sweet potatoes, bacon, red onions, poblano peppers with crumbled goat cheese and fresh cilantro.  Messy, but good!

5) Orange Pomegranate Scones Sprouted wheat flour, fresh cream, pastured eggs & butter, honey and pomegranate arils..

So, there you go!  Follow me to GNOWFGLINS to see what else’s been twisting..


Scones cooling on the back porch

Scones cooling on the back porch

Roasted Asparagus and Maitake Soup

/ Ren

Oven-roasted asparagus tips, maitake mushroom, ginger, green onions, poached duck egg and brown rice in a healing miso bone broth..

Roasted Asparagus and Maitake Soup

Roasted Asparagus and Maitake Soup

Lightly coat fresh asparagus tips and Maitake mushrooms (Hen of the Woods) with melted pastured butter. Season with freshly-cracked pepper (no salt) and roast in a 400 degree oven until the asparagus begins to caramelize and the mushrooms begin to crisp on the edges.  Set aside.

Meanwhile, cook organic short-grain brown rice in homemade chicken stock with the melted butter and juices from the roasted vegetables until just tender, about 50 minutes.

Reduce heat to medium low and add crushed garlic, minced fresh ginger, thinly sliced green onions and coarsely chopped maitake.  Stir to combine.

Carefully pour one or more duck eggs from a dish directly into the simmering soup.  Cover and cook until the eggs are set, about 7 minutes more-or-less.

Remove from heat a stir in a spoonful of miso.

Garnish with a little red pepper and some pea shoots or micro-greens and serve immediately.