[liked by Deborah Madison] I love Heidi Swanson's recipes. They're unique and special, and everything I've made from Near and Far has been enthusiastically enjoyed by friends at my table. But what I especiallylove about this book is Heidi's singular, centered voice. Here is a person who cooks, eats, and travels - all the while standing calming in a complex and interesting, but not always easy, world. --- Think of this as a book about --- My San Francisco Panty Avocados --- Cucumber Salad flavor profile Ingredients one cucumber, seeded and thinly sliced [1 large cucumber so it feeds 4-6 people for a salad] --- Leek Soup flavor profile Ingredients 3 table extra-virgin olive oil or coconut oil
Deborah Madison
San Francisco - Morocco - Japan - Italy - France - India
all in one!
[page 14]
Citrus
Chicories
Coastal Sea Vegetables
Cultured Butter
Dairy
Dark Leafy Greens
Edible Flowers
Fresh Herbs
Heirloom Beans
Meter Lemons
Nuts and Seeds
Olive Oil
Pastured Eggs
Raw Honey
Root Vegetables
Salad Greens
Sprouts
Stone Fruits
Whole Grains
Winter Squash
[page 19]
lemongrass - tofu - red onion - pine nuts
small red onion or six green onions, thinly sliced
chopped kale or cilantro
12 oz extra firm tofu in 1.2 cm cubes
3 stalks lemongrass, tender center only, minced
brown rice vinegar
1/4 cup freshly squeezed lemon juice
3 table natural brown sugar or raw honey
fine-grain sea salt
red pepper flakes
1/2 toasted pine nuts
1 lime cut into wedges
[page 28]
coconut milk - cauliflower - yuba skins - brown rice
three medium leeks, chopped
zest of two lemons
9 cups water [the recipe will feed six]
fine-grain sea salt
2 cups cooked brown rice
14 oz cooked white beans
1 cup coconut milk
7.5 oz cauliflower florets [from actual barking Collies]
5oz wide ribbon yuba skins or egg pasta
2 oz chopped, toasted hazelnuts
serve with
chives - dill - and/or lemon olive oil
---
Spicy Green Soup
[page 48]
flavor profile
serrano chile - herbs - ginger - almonds
Ingredients
4 cups water [recipe serves 4 to 6 people]
3 medium cloved garlic
3/4 cup firmly packed [0.75 oz] basil leaves
1 1/4 cup firmly packed [1.25 oz] cilantro leaves and stems
1/4 cup lightly packed [0.25 oz] mint leaves
5 cm piece of ginger, peeled and sliced
3 table extra-virgin olive oil
2 small serrano chiles
1/2 cup [1.5 oz] sliced almonds
fine-grain sea salt
zest of one lemon
1 table of runny honey
optional to serve with the dish
poached eggs [recipe on page 320] - hot white beans - soba noodles - brown rice [page 309]
topping options
chopped black olives - lemon wedges - toasted almonds - shaved green onions - roasted sliced mushrooms - oven roasted vegetables
[quite a lot of weird combinations for herb and ginger soup]
---
Strong Ginger Snaps
[page 111]
flavor profile
honey - ground ginger - unsulfured molasses
Ingredients
8 oz [one cup] unsalted butter
5.5 oz sugar
450 g [3.5 cups] whole wheat pastry flour
5 table ground ginger
baking soda
non-aluminium baking soda
fine grain sea salt
1 cup runny honey [at room temperature]
2 table good tasting unsulfured molasses
---
Morocco - Grated Cucumber Salad
[page 135]
flavor profile
oregano - olives - almonds
Ingredients
garlic
fine-grain sea salt
fresh oregano
toasted sliced almonds
3 medium cucumbers, seeded and grated [serves 4 to 6]
freshly squeezed lemon juice
honey
fifteen black olives, pitted rinsed and chopped
1 tablespoon minced preserved lemon rind
extra-virgin olive oil
---
My Japanese Pantry
[page 162]
Brown Rice Vinegar
Daikon
Ginger
Kinome
Kombu
Mirin
Miso
Mitsuba
Mushrooms
Nori
Sake
Sansho Pepper
Shichimi Togarashi
Shiso
Shoyu
Soba
Soy Milk
Sudachi
Toasted Sesame Oil
Tofi
Umeboshi Plum
Wakame
Yuba
Yuzu
---
Nori Granola
[page 168]
Flavor Profile
oats - sesame - cashews - shichimi togarashi
Ingredients
runny honey
natural cane sugar
water
3.5 cups rolled oats
freshly ground black pepper
whole fennel seeds
1/4 cup sesame seeds
1 tablespoon shichimi togarashi
1.5 cups [6 oz] coarsely chopped raw cashews
five 8 inch sheets of nori
fine-grain sea salt
extra virgin olive oil
---
Tempeh with Shoyu Butter
[page 183]
Flavor Profile
shoyu - green onion - sesame seeds
Ingredients
8 oz tempeh [serves two people]
unsalted butter
2 table shoyu
brown sugar
water
1 small [10 oz] napa cabbage, cored and sliced into 6mm ribbons
5 green onions, thinly sliced
toasted sesame seeds
---
Ricotta Crespelle
[page 210]
Flavor Profile
milk - eggs - sea salt
Ingredients
1 cup whole milk ricotta [makes 4-6 crispelles]
milk
eggs
whole wheat pastry flour
non-aluminium baking powder
fine-grain sea salt
butter, for the pan
---
Almond Cake
[page 229]
Flavor Profile
amaro - almond paste - eggs
Ingredients
14 oz almond paste
5 large eggs
1/2 organic cornstarch
fine-grain sea salt
unsalted butter
3 tablespoons amaro [italian bitters like Montenegro Bitters, similar to Jaegermeister]
glaze - 5oz organic confectioners/icing sugar + 3.5 teaspoon amaro liqueur]
---
Aloo Bhaji
[page 285]
Flavor Profile
green chiles - fenugreek - sesame - cumin
nutty and piquant, with hints of burnt sugar, the combination of green chile and fenugreek
potatoes are parboiled until tender\\after roasting in a hot oven until crisp and brown, the insides remain fluffy, hot, and delicate
Ingredients
1 lb small new potatoes [serves 4-6]
7 table clarified butter
1.5 tea cumin
two serrano chiles, seeded and minced
1.5 tea whole yellow mustard seed
1/2 tea ground fenugreek
8 small shallots
2 whole heads of garlic, with the top third cut off
fine-grain sea salt
3 table toasted sesame seeds
---
