I have made a wonderful discovery. Produce is plentiful, with a large variety, and quite economical at our local Asian markets. While I shop there periodically for special ingredients it may be wise to up my game by making them a much more regular source! This morning I found beautiful fresh dill while fetching lemon grass. I also found an item I have sought for years at Aihua International Market, lime leaves.
French Potato Salad with Fresh Herbs:
3-4 pounds Yukon Gold (or other good boiling potato)
Salt and Freshly Ground Black Pepper
3-4 T. White Wine (or Vermouth)
1-2 Shallots, sliced thinly
2 T. Red Wine Vinegar
Torn Fresh Herbs (Tarragon, Chives, Dill, whatever you like)
2 t. Dijon Mustard
1/4 C. Olive Oil
Cover the potatoes with salted cold water and bring to a boil. Cook until fork tender, drain, an peel. Slice onto a large platter or bowl/ Sprinkle while still warm with the wine, salt, and pepper. Toss to combine.
Stir the mustard into the oil and pour over the potatoes, pour over the potatoes and toss. Taste and correct the seasonings. Yield 4-6 servings.
|Delicious fresh, light, complex, wonderful soup.|
The Durango was making a squeaking noise that ended up only needing a brake adjustment to resolve. On the way home from B & K Auto in Chandler, Indiana I stopped at The market and picked up a half pound of raw shrimp, Wonton wrappers, and a package of pork steaks to round out the supplies needed.
After planting herbs out back I am ready to sit down and hatch my plan for supper! The stock recipe can be found on this link thehiddenpantry.blogspot.com/2011/08/fresh-herbed-chicken-stock-asian-style.html the fried vegetables will be adapted from thehiddenpantry.blogspot.com/2012/06/fried-cabbage-easiest-one-pot-meal-and.html using sliced pork steak instead of sausage and the Wonton soup is my adaptation from Chicken Wonton Soup with Shrimp from The Ultimate Chinese and Asian Cookbook by Editor Linda Doeser.
8 ounces ground fresh pork ( I used small chunks of lean pork steak.)
8 ounces fresh shelled and cleaned shrimp
1 t. finely minced fresh ginger
3 green onions chopped fine plus 2 green onion cut into strips
2 t. oyster sauce (optional, I substituted Soy sauce.)
1/4 t.black pepper
1 pkg. wonton wrappers
1 T. cornstarch paste (mix 4 parts cornstarch to 5 parts water and mix until smooth)
6 C. chicken stock
1/4 C. carrots julienned or other vegetable on hand
3-4 sprigs fresh cilantro and 1 tomato peeled, seeded and diced to garnish
Place the pork, three fourths of the shrimp , the ginger, and two green onions in the food processor and process for 2-3 minutes. Add the egg, oyster sauce if using, and seasoning and process briefly. Set aside.
|Airplanes, hammers, trucks, puppy dog paws, dinosaurs, rockets, trains, sunglasses, and more new cookie cutters!|