" Monique said...
Hrmm. That does suck. But ...
With all the amazing things to eat at The Kitchen, why would you go for the fries???
(I'm currently baking some cubed squash, with olive oil and salt and pepper. Yum!)"
I probably should have clarified a bit -- Kitchen Upstairs. That being said, have you seen the fries at the Kitchen?! I am a total garlic fiend, so the pile of what I hear are perfectly crispy fries, topped in thin sliced garlic looks pretty amazing.
I fantasize about eating them when I am drinking a glass of Meinklang pinot rose, currently my absolute favorite rose of the non-champagne variety. Insanely delicious, smells like honey and quite refreshing with it's almost fizz, but not quite.
Mmmm... roasted veggies. My favorite (and I make the whole thing and then put it in the fridge for an easy complement of vegetables when I get home from work absolutely beat and have about enough energy to make myself an omelette) is a blend of cubed butternut squash, cubed red beets, chopped onion, crushed garlic and a cubed golden delicious or two.
Just cube some or all of aforementioned ingredients (approx 1" cube bits works well) and drizzle in safflower oil (higher smoke point than olive oil) and roast for 45 min - 1 hr at 375 degrees Fahrenheit. I like to finish this off with a sprinkling of coarse ground sea salt.
Of course, I heard a story about how sea salt is made that was a bit, uh, too organic for my liking... but I'll pretend I didn't hear it because I find sea salt so yummy. Same thing goes for mushrooms... Oh yea! Farmer's market is back next month or so and I am just dying for some Lion's Maine from the Hazel Dell stand. The look like, well, a bit of lion's mane, and they tast a little bit like lobster. Probably a good stand in for a vegetarian take on a traditional seafood pasta dish that might call for crustaceans. I personally prefer the real deal, but given the economy this sounds like it would at least be a much better stand in than making the same dish with krab... which is not safe for us glutards, by the way.
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I had a rude awakening with fake crab. Went to Tokyo Joe's where they advertise a certain sushi roll "with real crab!" I ordered it, but the guy said that it had gluten, so it wasn't safe for me.
WTF?
Apparently "with real crab!" means "we use a little bit of real crab and also fake crab!"
Anyway. When we go to our favorite sushi restaurant, Sakura's in Longmont, we end up substituting snow crab in for anything normally made with fake crab. It's actually amazing how much tastier the sushi is ... of course, it's also amazing how much more expensive it is.
I recently realized that all (most) tamari is not gluten free. Doh. (I'm not as sensitive to gluten as you are, so I don't get immediate indicators when I dose myself.) I've been ordering tamari at sushi restaurants, and they're happy to comply, but I guess I need to start bringing my own.
Butternut squash makes a great substitute for potatoes when in the mood for home fries. just slice like a home fry, sautee in a pan with oil and some good salt like sea salt or "real salt" until is browns a little and gets a touch crispy. Was reminded of it reading about the cubed butternut in this post :)
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