Beautiful portobella mushrooms, which will be dinner tonight, brushed with olive oil, topped with a very small amount of pastrami, a little marinara sauce and Parmesan cheese.
Fresh cauliflower, sweet vidalia onions, fresh salad greens. Also purchased fresh green peppers, red peppers, carrots. Fruit, fresh red plums.
Meat, purchased pork ribs(boneless) yesterday and slow cooked with my special rub. Today, purchased some pastrami, and organic chicken.
All sounds healthy right?? Well then fell off the health wagon and purchased double chocolate chip cookies.
When you're chewing on life's gristle[br]Don't grumble, give a whistle[br]And this'll help things turn out for the best...[br]And...always look on the bright side of life...[br]Always look on the light side of life.[br]Monty Python's Life of Brian[br]
A big bag of fresh peas - made a Spanish-type dish of peas and rice, with an onion and saffron. Evidently the pods can go into stock - anyone tried that?
Several types of local salad greens: a lettuce, rocket (roquette, aragula, rucola), a little radicchio, parsley (which also went into the pea and rice dish).
Two different goat cheeses, a baguette, a bottle of white Argentine wine.
I go to marché Jean-Talon almost every day, so I never buy much at once. The pea dish and big salad were destined for a party last night, as was the wine. I have leftover pea/rice dish, and leftover salad, but funny thing, no leftover wine!
if only I knew what to do with some of them! I'll post some recipes. Most can be done as stir fries, but not sa- aom for example. That's got thorns and needs to be cooked until soft.
HW, were you familiar with any of those things before you moved to Cambodia? Also, does your girlfriend prepare them in Thai ways, or has she incorporated Cambodian food into her daily cooking? She cooks Thai. When I tell her something has its roots in Khmer cooking she purses her lips
Kerouac, if you can get some beet greens, steam them, dress them with salt, pepper, and olive oil and put some pepper vinegar on the table in case you want it. You can also cook them like mustard greens or collards, stewed down with onions and bacon fat.
We did almost no market shopping this week, as we are leaving tomorrow for Los Estados Unidos. I got the produce drawer of our fridge down to 3 carrots, 3 or 4 Roma tomatoes, a piece of ginger root and some Mexican limes.
Luckily, we have neighbors who can take them. I'm not sure about the leftover chimichurrí verde, but the chimi rojo is going towards our carry-on-the-bus tortas. It will spark up the incredibly dull Mexican jamón and "Queso Manchego", which bears no resemblance to the good Manchego in Spain.
I suspect the reason people don't often eat "feuilles de betteraves" in France is because of the similar (but tastier, imho) "feuilles de bettes" (chard in English). They are forms of the same species of plants, like branch celery and "céleri-rave", the variety cultivated for its tasty roots...
So if you like your nice greens, bixa, just look for bettes à carde, and you can prepare them just like beet leaves. I've made a lasagne full of them (from a neighbour's garden - Italians grow lots of them) and will serve that to friends tonight or tomorrow. You can also prepare them just as you did your beet leaves.
And duh, of course they have French names in France and anywhere else French is spoken.