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September 28, 2004

Tangible Media for Joogles

A good time was had by all. Here is the menu in its final form:
Malaysian peanuts roasted in the shell, served in a Chinese steamer basket
20589-chinese-black-rice.jpg
Black glutinous longevity rice, a new Chinese rice, in the rice cooker
Corn mango salad, sliced Italian red onion, dressed with lime juice and fresh coriander (forgot to add the sliced blanched almonds!)
Imam bayaldi (The Sultan Fainted): Japanese long eggplant, stuffed with onions, tomatoes, pinenuts, currants, cinnamon, oregano, parsley, and garlic, and baked with bay leaves and garnished with fresh chopped parsely
Roasted little red onions, a real winner: peeled and quartered little red onions, tossed with olive oil, balsamic vinegar, and brown sugar, plus dried cranberries, roasted till thick and syrupy
Greek potatoes: russet potatoes, scrubbed unpeeled, chunked, and roasted at 450 F with olive oil, whole heads of garlic, lemon juice, till crisp
Orange winter squash: Peeled and cubed kabocha and butternut squash, tossed in a little olive oil, and roasted till just tender. Tossed with steamed shelled edamame, pomegranate juice and rice wine vinegar (a gift from Cendrillon), and opal basil

lotusroot.jpg Lotus root: peeled and thinly sliced in acidulated water, rinsed to get rid of excess starch, and steamed till just cooked, but still crisp. Rinse in cold water and drain. Dressed with gingered vinegar. Meant to add lots of fresh chopped lemon grass.
Yard beans: Trimmed, cut into 2" lengths, steamed till tender. When cool, dressed in Lebanese pomegranate molasses, garnished with chopped Thai basil and a knot of whole long beans (blanched to make them less brittle so they will tie up nicely)
Beets: Peel and thinly slice raw beets, steam till cooked but still crisp, dress with Iranian pomegrante molasses (thinner and sweeter than the Lebanese). Forgot to add the fresh chopped dill.
Chinese tea eggs: lots of stick cinnamon, star anise, dried tangerine peel, black tea, and dark and light soy sauces. Cooked and then steeped for 24 hours
JABC Jade salad: purslane, lamb's quarters, sunflower sprouts, barely sprouted mung beans, diced Kirby cucumbers, diced green tomatoes, dressed with lime. Meant to add fresh ginger, green chiles, and mint--and J-E-W-I-S-H letters punched out of thin slices of carrot

Lavandula_dentata.jpg Meringues: expresso meringues (meant to dip into chocolate) and the big hit--fresh lavender and pinenut meringues. Needed to make them a day in advance and let them sit in a warm over for hours and hours to dry them out and make then hard as a rock. Found the lavender at the Greenmarket. Another shopper said to use it mainly for its fragrance, good in creme brulee. What better carrier than a meringue!

Thanks to all for making the evening so convivial and for the lovely gifts of wine, apples, flowers, fresh herbs....






Posted by BKG at September 28, 2004 09:04 AM

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