Japanese meal
Nori sumashijiru (Clear nori soup)
Tuna sashimi (marinated in soy and mirin)
Mugi gohan (Barley rice)
Asparagus & shiitake ohitashi
Radishes "massaged" with sea salt
Showing posts with label spring. Show all posts
Showing posts with label spring. Show all posts
Saturday, May 14, 2016
Weekend Menu
Friday, March 23, 2012
Medieval Recipes for Spring Fever
Almost every civilization has a system by which they link food with bodily "humors" and attempt to control it.
The Romans had one, and India has one. China has a very elaborate one.
The "humors" (= dosha) in the Indian Ayurvedic system are called vāta (wind), pitta (bile) and kapha (phlegm.)
While the system dates back to the second millenium BCE, there is a particularly intriguing book written by a royal physician in the 16th century.
Ksemakuthuhalam was written by one Ksemasarma (clearly an attributive name rather than a real one since ksema means "welfare".)
Let's get right off the bat to the one of the best recommendations:
In any case, spring is here and the CC, quite clearly, has all of his dosha's completely and utterly out of sync. It's time to overcome all this buildup of vāta, pitta, etc.
Let's get medieval!
The Romans had one, and India has one. China has a very elaborate one.
The "humors" (= dosha) in the Indian Ayurvedic system are called vāta (wind), pitta (bile) and kapha (phlegm.)
While the system dates back to the second millenium BCE, there is a particularly intriguing book written by a royal physician in the 16th century.
Ksemakuthuhalam was written by one Ksemasarma (clearly an attributive name rather than a real one since ksema means "welfare".)
Let's get right off the bat to the one of the best recommendations:
During spring season, one should overcome the buildup of vāta, pitta and kapha by respectively embracing, kissing and enjoying intercourse with a damsel in the middle of her youth, moon-faced, lotus-eyed and made-up for the occasion.The CC wonders what he recommends for a damsel with the buildup of vāta, pitta, etc. Perhaps a moon-faced, lotus-eyed, etc. young man? Or a moon-faced, etc. damsel?
In any case, spring is here and the CC, quite clearly, has all of his dosha's completely and utterly out of sync. It's time to overcome all this buildup of vāta, pitta, etc.
Let's get medieval!
Friday, June 3, 2011
Giuseppe Arcimboldo
Italian painter (1527-1593) best known for his paintings made entirely out of fruits, vegetables, flowers, fish, etc.
His most famous cycle is the one about the four seasons.
He was a favorite of the Surrealists for fairly obvious reasons.
Please note that there are no tomatoes in summer nor potatoes in winter since the produce of the New World had not yet made its way into common knowledge.
His most famous cycle is the one about the four seasons.
He was a favorite of the Surrealists for fairly obvious reasons.
Please note that there are no tomatoes in summer nor potatoes in winter since the produce of the New World had not yet made its way into common knowledge.
Thursday, May 26, 2011
Pasta with Asparagus, Lemon and Goat Cheese
A wonderful spring dish that's impossible to resist!
Ingredients
2 cups penne
1 bunch asparagus
1 lemon
goat-cheese
black pepper
sea salt
Recipe
The "sauce" in this recipe doesn't really need to cook. All you need is a large bowl to mix everything in.
Cut the delicate tops of the asparagus and set aside. Quickly strip the woody bits with a knife. Cut at a steep diagonal angle into thin spears, and set aside separately.
With a peeler, zest the lemon and keep the strips.
Bring the heavily-salted pasta water to a boil. In a colander, dunk the diagonal asparagus spears for about 3 minutes. Then, toss in the delicate tops for only about 30 seconds. Fish out, and put them in a large bowl.
Cook the pasta until al dente.
Meanwhile, cut the lemon strips extremely fine and add to the cooked asparagus in the bowl. Toss in the goat cheese. Add in about 1/2 cup of the pasta water (which should be boiling) and stir it until it makes a thick sauce.
Toss in the pasta when done. Squeeze the leftover lemon all over it, and toss. Serve with lots of black pepper on top.
Ingredients
2 cups penne
1 bunch asparagus
1 lemon
goat-cheese
black pepper
sea salt
Recipe
The "sauce" in this recipe doesn't really need to cook. All you need is a large bowl to mix everything in.
Cut the delicate tops of the asparagus and set aside. Quickly strip the woody bits with a knife. Cut at a steep diagonal angle into thin spears, and set aside separately.
With a peeler, zest the lemon and keep the strips.
Bring the heavily-salted pasta water to a boil. In a colander, dunk the diagonal asparagus spears for about 3 minutes. Then, toss in the delicate tops for only about 30 seconds. Fish out, and put them in a large bowl.
Cook the pasta until al dente.
Meanwhile, cut the lemon strips extremely fine and add to the cooked asparagus in the bowl. Toss in the goat cheese. Add in about 1/2 cup of the pasta water (which should be boiling) and stir it until it makes a thick sauce.
Toss in the pasta when done. Squeeze the leftover lemon all over it, and toss. Serve with lots of black pepper on top.
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