|GOOD FOOD NEWS
Volume 8 Number 27 July 5, 2016
FIELD NOTES: Chapultepec Garden, Walking in my Garden
It is a warm day, and most of the bushes are full of leaves and casting shadows.
The spring bulbs are now starting their hibernation.
Yet, other bulbs appear, and make a stupendous display:
Amaryllis Belladonna, the Naked Ladies.
They do indeed look naked, they stand there without a dress of leaves.
And they reproduce. I started with very few bulbs 25 years ago, and now they have formed entire villages in my garden.
Therefore, there comes a time when they have to leave, mostly to the gardens of my friends.
They do not mind so much where they are going, the new homes may have poor soil, not enough water, and hardly food, yet they thrive.
I am very fond of them, they only wish to please, and they do.
Fresh Plum Kompot Recipe
9 cups (2 liters) water
2 pounds (1 kg) plums
12 tablespoons (6 oz or 170 grams) sugar
1) Remove pits from plums, slice plums into 6 slices each
2) Bring water to boil, add plums when water is boiling and boil plums for 15 minutes.
3) Remove from heat, add sugar and mix well.
4) Let the water with plums sit for about 2 hours to cool off and saturate with wonderful taste of plums.
5) Cool the drink in the refrigerator and consume when cold.
Arugula Salad with Beets and Gorgonzola Cheese
1 Small Beet, cooked
3 cups Arugula
1/3 cup Pecans
1 tablespoon Butter
1 tablespoon brown sugar
1 tablespoon Gorgonzola Cheese
5 slices of Orange, Tangerines
2 tablespoons Balsamic Vinegar
4 tablespoons Olive Oil
1 teaspoon Agave Nectar
1) Boil raw beets.
2) To caramelize pecans: add butter and sugar to the frying pan on medium-high heat, add pecans. Cook for about 5 minutes, stirring, to coat the pecans until they caramelize. Place pecans on foil and let them cool.
3) To make salad dressing: Mix vinegar with agave nectar, then add oil, whisking until emulsified
4) Cut beet in half and then slice those halves in thin pieces.
5) Cut each slice of orange in half.
6) Put Arugula leaves on each serving plate, sprinkle with half of the salad dressing.
Throw beet slices, orange slices, and pecan halves, then sprinkle with the rest of the salad dressing (without overdoing it). Sprinkle some dressing on the plate around the salad for garnish. Crumble the gorgonzola cheese on top.
Thai Zucchini Noodles
8 oz pasta, preferably Fettuccine (for gluten free, use gluten free brown rice fettuccine)
1 tablespoon olive oil
2 zucchini, sliced
1/4 cup soy sauce
1/4 cup and 2 tablespoons honey
1/4 cup chicken stock
1 tablespoon Thai red curry paste
5 green onions, chopped
1 tablespoon sesame seeds, toasted
Cook pasta al dente, drain, set aside.
Heat 1 tablespoon olive oil in a large skillet on high heat. Add sliced zucchini, sprinkle with salt, and cook for about 1 or 2 minutes,flipping a couple of times. Zucchini should not get too soft. Remove zucchini from the skillet to the plate.
Add soy sauce, honey, chicken stock, and red curry paste, to the same empty skillet. Heat up and mix everything to combine. Add chopped green onions to the sauce, and mix. Then, immediately, remove from heat.
Add the cooked fettuccine to the skillet with the sauce and stir to coat. Add cooked zucchini, mix. Top with toasted sesame seeds.