I couldn't let the dumb pea shoots get me down.I should have looked at recipes for how to cook them. But I didn't, and the pea shoots were vile.
Then again, just yesterday I told Cranky that perhaps one reason I'm not so frisky in the kitchen these days is because I'm always forcing myself to create new flavors, new combinations, without recipes. Which can be tiring. Even if they taste old and familiar; as long as I hadn't used a cookbook.
I would use a cookbook!
That sounded like the solution. I would raid my numerous cookbooks, even if only for outlines, and get productive again. Rest my tired brain and bring forth food.
Then.
This morning, before the sun came up, I started fantasizing about a white bean and pasta soup. Where would it go? What tastes, textures? By the time I got out of bed, the dream soup also had chopped Savoy cabbage and hacked shiitake mushrooms. All it would need is some vegetable broth, scallions, a dash of tamari and a dash of sesame oil.
Very mild, yet rich. Easy to eat, but filling. I should write this recipe down; I may want to consult it again.
But there was no recipe.
Posts
13 comments:
That looks gorgeous. And yes, please write it down (for us).
The food sounds great but I am having visual disruption from the picture.Maybe some seventies flashback thingie??
I TOTALLY get you on the "creative cooking hurts mah brain" tip. It is hard to always be a genius in the kitchen, isn't it?
The pea shoots I cooked that one time (with crab, maitake and soba) were nice, but I think I like them better chopped up. I ordered them in a Chinese restaurant once (ask for dou miao, even if it's not on the menu - they always secretly have them for Chinese people), and they were good then too.
'Way cool photo - all swirly - and I love the shape of the bowl - also swirly. And you're right about those teabags - watch out for the strings.
Zia: You'll just have to fake it. More beans than cracked angel hair pasta. Cook each separately. Saute short, thin ribbons of cabbage, about a petite palmful per bowl, with scallions.
Put these all together with some stock (and a little bean water if you like) in a proportion you like. Season with oil and shoyu. xx
Greg: Sixties, more like it. Heh.
Heather: Blessings, my child. Thanks for the corroboration. Still searching for the damn baby pea shoot. Shoot.
Zoomie: I don't understand why the bowl didn't go all swirly with this optical effect. It spun on its axis a bit, but retained a bowl shape. Cool!
Looks, sounds like wonderful soup. As for the pea shoots, the pic in yesterday's post looks like pea vines! Shoots should have just sprung out of their seeds!
You do give a shit!
Looks delicious. I love the idea of the savoy cabbage. Yeah.
Nice shootin' !!!
Hmmm, I would eat that and enjoy it too.
xo, Biggles
Mouse: Pea vines. Sigh. I can't even shop right. Maybe I'll grow some of my own.
Chilebrown: I guess it worked; I had to ditch Flickr.
Dog: It's my new favorite cabbage. I'm old, and I only just started cooking with Savoy. So sweet and tender.
Biggles: Trick photography. Y'know; strobes and gels and somebody shaking the bowl. Not.
You'd have eaten this? You'd have had a belly full.
A little Photoshop is a dangerous thing.
Cookie, do grow your own, they are yummy indeed, all crisp and pea-y!
Peter: Yeah, a lot would have been better.
Mouse: A pea-seed-huntin' I shall go!
Post a Comment