Friday, August 20, 2010

Happenstantial Fusion and other Gastronomic Explorations

Alex and I have been creating some sautéed creations that start out as a method to use up what's about to go bad in our fridge, only to realize later what a fantastically unusual fusion of cuisines we've created. It all started a few nights ago with pork stir-fry meat, then onions, garlic and carrots. I believe some peppers and summer squash, some broccoli, a tomato, and a phenomenal eggplant all went in too. We finished it with soy sauce, fish sauce, and tossed it with quinoa and Firefly Kitchen's kim-chee. Let's call it "Chinese-Korean-Brazilian cuisine with French Technique". Then there was last night's meal that began with fried potatoes and onions and evolved to contain summer squash, tomatoes, cabbage, and green beans. I cooked up some hot Italian sausages to put on the side and Alex brought out the sauerkraut... after one bite, I realize this would taste best mixed together, creating a French-Italian-German cuisine. This is also the beginning of what may be an obsession with combining spicy and fermented foods, they're just so exciting together!

On another note, I was craving grilled cheese and tomato soup the other day, but it was way too hot out, so instead I whipped up some gazpacho and made grilled cheese sandwiches with Golden Glen Creamery's Queso Con Salsa cheese. Just to make it a well-rounded meal I fried up some Stokesberry Farms sweet Italian chicken sausages also. Here's a picture of our perfect summer dinner out on the balcony:


Tuesday, August 3, 2010

The taste of summer...

Firefly Kitchens is a couple have a passion for pro-biotic fermented vegetables. They're just your average Seattlites with kids (so they only sell at week-day farmers markets), but holy cow they make some amazing stuff! Above is their sauerkraut, that's not only gorgeous, but some of the best and most unique sauerkraut I've ever had! It has an incredible meaty quality to it, like some sort of essence-of-beef, but at the same time its tangy and almost fruity.


CORN!!! The candy of summer! And this is the first of the season...

Also now coming into season in eastern Washington - Cantaloupe! More summer candy, and my favorite afternoon snack. I could easily eat a whole cantaloupe in one sitting, but I've been trying to ration myself to a half a cantaloupe a day... If only there was a was to preserve this to eat throughout the year...