Fresh Corn Salad

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I woke up with a pang of sudden realization that the last day of August was upon us. To live summer to its fullest potential I loaded the grocery cart with lots of seasonal produce: berries, nectarines, peaches, figs, fresh corn and watermelon. I am going to hold on to my favorite season a little longer by enjoying an abundance of summery food. 

Fresh corn is one of Peter’s favorite foods. Though he never tires of eating the simple corn on the cob, I decided to give hime some variety today by making this simple and refreshing corn salad. It went deliciously with the grilled chicken.

This is a summer must eat dish.

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Fresh Corn Salad

Ingredients:

4 ears fresh corn

2 tablespoons minced shallot or red onion

1 tablespoon minced red and greenn jalapeño (seeded)

2 to 3 tablespoons minced cilantro

2 to 3 tablespoons finely diced tomato (seeded)

Juice from 1 large lime (about 1 1/2 to 2 tablespoons)

1 tablespoon extra virgin olive oil

Scant 1/4 cup roasted pine nuts (optional)

Salt to taste

Preparation:

Cook the corn. I microwaved them one by one with a layer of husk on, each for 3 minutes. Using a bread knife, cut the kernel off the corn.

Mix the minced red onion or shallot, jalapeño, lime juice, olive oil and salt in a bowl and let sit for a minute or two for the onion to lose the sharp sting.

Mix the rest of the ingredients except for the pine nuts.

Taste it to adjust the flavors.

Add pine nuts before serving.

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Soy Braised Pork Knuckle

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I went to the Asian Art Museum in San Francisco the other day to see the Emperors’ Treasures exhibition.  One of the treasures was called “Meat Shaped Stone.” The director of the museum Jay Xu is from Shanghai as I am and we chatted about how growing up we all loved the braised pork belly that looked exactly like the stone on display. I felt inspired to make a Shanghainese braised pork knuckle after I left the museum.

When Angela and I started this blog nearly two years ago, we had set out to make very healthy food with lots of vegetables and very low fat. Angela has been a vegetarian since she was five or six years old and Audrey became a vegetarian after watching the film Food Inc two summers ago.  Angela, the food police of our family, lost interest in our joint venture a few months after we began as she started writing for her own blogs about topics that interested her more. Without Angela’s scrutiny, I slowly began to use more oil when I stir fried, full fat yogurt instead of fat free yogurt in my desserts and real wheat flour instead of almond flour or coconut flour when I baked.

Now that Angela has left for college and Audrey is taking a break from her vegetarianism, we have pork back in our lives again. I used to eat pork knuckle a couple of times a month in my twenties and thirties, but I hardly cooked any pork since Angela became a vegetarian. 

A Beatles Song Norwegian Wood came to my mind as I cooked this pork knuckle. Yes, this bird has flown. Angela is no longer here to say, oh that smell is disgusting mommy.

How I miss her!

Soy Braised Pork Knuckle

Ingredients:

2 cups Shao Xing Wine

4 cups water

2 tablespoons soy sauce

1 tablespoon dark sauce

1 1/2 to 2 tablespoons cooking oil

1 teaspoon Sichuan peppercorn

1 clove anise

1 1/2 inch ginger, sliced

6 cloves garlic, crushed

1 tablespoon rock sugar or brown sugar

1 stick cinnamon

3 dried red chili pepper

1 pork knuckle

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Preparation:

Heat the oil in a medium pot on medium high. When the oil is hot, add ginger, garlic, anise, peppercorn, dried chili and cinnamon stick. Stir until aromatic.

Add the pork knuckle and brown it on all sides.

Turn stove to low and add soy sauce. Turn the pork knuckle a few times in the soy sauce mixture.

Add Shao Xing Wine and water. Turn stove to high and bring the pot to boil. Turn the stove to low and let simmer for 2 hours. 

Turn the stove to high and reduce the liquid to half. Serve on a bed of blanched or stir fried vegetables.

Note: The Shao Xing wine that one buys in the US is salty for tariff reasons. If your Shao Xing wine is not salty you can add more soy sauce. 

Peach Matcha Panna Cotta

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This peach matcha panna cotta is not only yummy, it is light, healthy and good for you. Matcha is a super food that boasts a long list of health benefits that range from memory boost to body detoxification. I bought my matcha from Davids Tea. It is infused with peach flavor and slightly sweetened — perfect for making dessert.

The ingredients of this panna cotta is deceptively simple — milk, Greek yogurt, peach matcha powder, xylitol and gelatin. I made the dessert the night before and served it with sliced ripe nectarine as breakfast for Peter. A great way to begin the weekend!

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Peach Matcha Panna Cotta

Ingredients:

2 cups of milk (4%)

1 cup full fat Greek yogurt

2 to 3 tablespoons peach matcha powder (I used 2 tablespoon + 1 teaspoon, but if you like the matcha flavor more intense add another teaspoon or two.)

1/4 cup xylitol or sugar

1 pack unflavored gelatin (1 1/4 ounce packet)

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Preparation:

Pour 1 cut of milk into a sauce pan or small pot. Sprinkle the gelatin powder evenly on top of the milk and let stand for a few minutes. Turn stove on to low and heat the milk with gelatin as you slowly stir until the gelatin is melted. Don’t let milk boil.

Blend 1 cup of milk, 1 cup of yogurt, 1/4 cup xylitol and peach matcha in a food processor until smooth. Add the melted gelatin to the processor and blend until well mixed.

Oil the container before you pour the mixture if you will invert the panna cotta onto a plate to serve. You can also pour the mixture into the bowls or cups and serve directly from them.

Leave in the fridge for 2 hours or longer.

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Linguine with Salmon & Cilantro Jalapeño Pesto

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Yesterday I saw the most beautiful and the freshest wild sockeye salmon at Costco, but even the smallest package was more than two pounds. I suppose that’s the only drawback to shopping at Costco — everything is in bulk. I roasted the fish for dinner last night. The fish was so fresh that all the ingredients that I needed was salt, pepper and olive oil. Simply preheat the oven to 475 degrees. Wash and dry the fish with paper towel, rub generously with olive oil, salt and pepper; roast the fish for 10 minutes. Peter and I ate as much as we could without bursting and there was still plenty leftover.

Leftover seafood can turn fishy if you reheat it. I usually use it in a salad or just eat it like cold cuts. Today I mixed the leftover salmon in a linguine with pesto sauce. Linguine with pesto sauce is an easy dish that I have often cooked.  It is so simple that even Audrey can prepare it without any help from me.  As I was about to make the pesto sauce, I thought to myself why not be creative and try something different? We live in such a diverse city where cultures constantly influence each other and, as the idiom goes, variety is the spice of life. So I changed my usual pesto sauce to a cilantro jalapeño tahini “pesto.” I can imagine this pesto also as a dip for vegetables or as a sauce to pour over grilled chicken.

Peter and I loved it, but if cilantro jalapeño pesto sounds too adventurous or simply is not your thing, try my basic pesto sauce.

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Cilantro Jalapeño Pesto

Ingredients:

2  to 2 1/2 cups cilantro (a small bunch)

1/2 cup tahini

1/4 cup fresh lemon juice

1 clove garlic

1/2 teaspoon or more salt

2 tablespoons olive oil (I used the oil that I had fried the garlic chips in)

1 jalapeño, seeded (or more if you like it more spicy)

Preparation:

Puree all ingredients in a food processor.  Sauté the jalapeño in a little oil makes the sauce even more flavorful, but using it raw is fine.

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I made some crispy garlic chips to sprinkle on the pasta. They added extra flavor and a little crunchy texture to the dish. The way to make perfect garlic chips is to use large garlic cloves, slice them into thin slivers, line them up in a single layer at the bottom of a small non stick pot. Put the pot on medium heat and pour just enough oil to submerge the garlic slices. Let the chips fry to a golden color before scooping them out and lay them on a piece of paper towel. Garlic chips burn easily and you should watch over it while they fry.

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Beautiful Beet Sandwich

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Beautiful Beet Sandwich

Peter called in the the middle of the day and said he had a little free time and could we have lunch together. My husband knows there is always food at home. Having been hungry when I was growing up made me anxious when the food supply is low — my two large fridges in the kitchen are always full.  We live 5 minutes from his hospital and usually it means he can easily go back to work 24/7 at a moment’s notice. But today is one of the rare occasions that living close afforded him a quick stolen lunch at home.  I had just made Angela her favorite massaged kale salad when Peter called, and there was left over beet in the fridge from yesterday.

Ten minutes later Peter was home and this tricolored lunch was already waiting at the table as if I had been expecting him to come home all along. I almost felt like a magician. This very satisfying vegetarian sandwich could definitely last him until dinner.

If I didn’t already had the kale salad, I would have used arugula or cucumber. Or I could substitute pine nuts with pistachio nuts, or walnuts.

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Ingredients:

Cooked beet, sliced

Kale salad, click here for recipe

Goat cheese

Pine nuts

Avocado, sliced

Lemon juice or balsamic glaze

Salt and pepper to taste

Bread slices

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Preparation:

Spray goat cheese on bread and sprinkle pine nuts.  Toast in the toaster oven until the crust is crunchy and the cheese soft. Layer sliced cooked beet. kale salad and avocado slices. Drizzle with lemon juice or balsamic glaze or both.

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