Tag Archives: vegetables

Summer Vegetable Gratin

Veggies are good for you!

It’s that time of year. The time when farmer’s markets abound with a profusion of summer produce: eggplants and pattypan squash and green zucchini with their bright yellow cousins. Ears of corn call to be shucked and eaten raw, right off the cobb. An abundance of tomatoes and basil sends one rushing for the good olive oil and oozy burrata. Beautiful golden squash blossoms call out to be stuffed and fried… Even at work, one of my coworkers with a prolific garden brings in trayfuls of her extra produce, to be snatched up by the garden-slackers (i.e., me).

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Takemura in Arashiyama

Takemura

This hundred-year-old restaurant is smack dab in the middle of Arashimaya in Western Kyoto. Although we stayed at a Zen Temple, meals were not included as part of our lodgings. We were, however, able to sample a delicious vegetarian yudofu – boiled tofu – meal at Takemura.

We didn’t go into this blind; we found Takemura via one of my favourite Japan bloggers (Blue Lotus) and decided that we were definitely stopping by when we went to look at the beautiful bamboo groves.

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Wild Mushroom Crostini

Wild Mushroom Crostini

DD rambles far and wide in his search for edible wild mushrooms, but he takes every opportunity he can to find them close to home as well.  This past Saturday, he spent 8 hours up north in a rather fruitless search save for half-a-dozen or so candy caps.  On Sunday, a 90-minute ramble through the park with the puppy yielded some nice Agaricus Augustus and Agaricus Lilaceps, which he turned into some beautiful mushroom crostini.

Say what, you mumble… Agaricus what? You were expecting something with chanterelles perhaps? Continue reading

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Pea Sprouts/ Snow Pea Leaves


Sauteed Pea Sprouts

Note: I originally wrote this post on my old blog, delectation.  I haven’t found a great way of easily porting old posts over, so I’m attempting this manual method for now. I’m also slightly editing and updating the post from its original.

I adore this vegetable. It is, without a doubt, my favourite green, the foodstuff which I am constantly craving if I go more than a couple of days without it. Some of the Chinese restaurants in the city offer pea sprouts. Sometimes they are indeed the sprouts themselves, tiny, thin-stemmed multitudes, like so many green needles, crisp and crunchy in fragrant garlic sauce. Other restaurants, such as Brother Seafood Restaurant on Irving and 19th, the Go-Go Cafe on Irving and 19th (note: now closed), and Ton Kiang on Geary, actually serve pea leaves (Ton Kiang lists them as “Snow Pea Tips” on their menu) — which I’ve come to prefer over the more traditional sprouts.  If you’re near the Tenderloin, Ken’s Kitchen will deliver within a certain radius (i.e., Alamo Square).  In the restaurants I believe they can also be called Tom Yau, or To Miao, or even Tau Miao.

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