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Entries in shishito (2)

Wednesday
Jul132011

Sunday Supper

It was sad to see my good friend from Korea head home Sunday morning.  We had a great girl's weekend, including a visit to the Korean grocery where we waxed nostalgic about Dongdaemun and Namdaemun markets, jimjilbangs and Korean foodstuffs.  With a name like shishito, I shouldn't have been surprised to find these peppers there.  I was surprised to see how much cheaper they were there vs. gourmet grocery! 

   Score!  See how Asian they look...

  

 Also, they do best with the Zen-like simplicity of grilling after a quick toss with olive oil and kosher salt.

  Make sure you have something handy in case of flare ups....

 MMMMM....blistery, smoky perfection.

They are delicious all by themselves...not spicy at all and a great vegetable side dish.  Good warm, at room temp or directly from tupperware while writing a blog post.

Gorgeous heirloom tomatoes awaiting their date with goose turd pesto and grilled ono (just rubbed with olive oil/salt/pepper).   

  Also, my poached figs were finally applied to some vanilla ice cream with sliced peaches.

See, cooking for one doesn't have to be a Hot Pocket filled with sadness.... 

Monday
May162011

a little tapas party

    

 I wonder if we are the only family who gets excited about a trip to the grocery store?  Central Market is  celebrating Spain this week, and we decided to have a tapas party in honor of Maddy's arrival.  She specifically wanted to visit us here so we could all cook together and brought her camera to document the alpha to omega of a family supper.

Sophie is hoping it doesn't involve tomatoes.....   

or olives....

  Every time we serve olives we reminisce about the time we handed Sophie a black olive and told her it was a grape.  She is still scarred.  Maddy doesn't like olives but agrees that she should.  They are so photogenic. 

Even though burratta is technically Italian we had to have it. 

And since the addiction to mozzerella and tomatoes does not extend to Sophie, we had one of her favorite cheeses slathered on sourdough bread.  Modified from this recipe we found on foodgawker. We substituted goat cheese.  Make sure to add the poppyseeds even though they seem like window dressing--they really give it that little somethin somethin.

We rounded out the meal with some mussels--saute garlic/chopped scallion in butter, add mussels, splash of verjus and vermouth and cook till mussels open. 

  And some grilled shishito peppers--toss with olive oil/salt/pepper and grill.

Dining al fresco, family style.  Welcome home Maddy, let the cooking begin!