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Use this slightly sweet concoction as a sauce when cooked a little loose, or reduce it further and use it to glaze something, like Romanesco or cauliflower, fish, or pasta. For this dish to be successful, the tomatoes must be ripe and flavorful. If they are not, find another recipe to use.
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This can be used as a sauce or a glaze, depending on far you choose to reduce it. Leaving it wet and slightly chunky yields a nice quick sauce for most major proteins, pastas, and summer squash. Pureed and strained is excellent for things like broiled salmon, pork chops, or a sauté of corn and peppers. Cook down the pureé for a glaze for things like this dish. Depending on how intense or thick you like it, thin with a little water or pasta cooking water. Cooked down enough you can use it as a syrup for something dessert-y.
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This is a very traditional teriyaki sauce from my sushi bar days. We used it for a while, and then of course had to modify it. This is also the sauce that you find on “yakitori” in Japanese restaurants.
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This is a very basic Japanese “pickle” or salad that you might find in a home-style restaurant or in a bento box. This dish is ridiculously simple, but it keeps well and has a nice flavor and some crunch. No dressing makes it lower calorie, also. This is another of those dishes where I can not recommend a Ben-Riner (Japanese fixed blade slicer) enough. It makes doing this dish a snap. Oh, it is pronounced “skee-moan-oh”.
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This is a twist of another tuna salad recipe, which happens to use the more familiar red globe radishes. Here, black radish fills in for celery and adds a bit of contrast with its mild horseradish-like bite. You could use this tuna salad for a straight-up sandwich, but here it is paired with lettuce and tomatoes and slices of baguette for a build-your-own affair.
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This dish is a starter, or you can place it into a salad for a larger dish. Tobiko is the bright orange or red flying fish roe most often seen on the outside of California rolls. You can get it at Japanese markets and better fish mongers. If it is frozen, that’s fine as that is usually how it is shipped. This recipe only uses a little, so freeze what you won’t use within a few days. Chervil is an herb not used so much in the US, but is loved in France. Think of basil, tarragon, fennel, or anise, only much more delicate and subtle. Here, it brings a nice contrast to the brininess of the tuna and tobiko. A sharp knife is important to the success of this dish, and if you wish, you can freeze the tuna for 10-15 minutes to firm it up before cutting.
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This recipe is a sort of faux turnip kimchee, and uses gochujang to bring deep flavor and heat to a simple quickle, which is great all on its own. Using the gochujang really transforms the dish in an almost Cinderella fashion. What is gochujang? You could almost call it the ketchup of Korea- a funky, sweet, salty, nutty paste of fermented soybeans (kind of like miso, but not…) and peppers. The heat can vary, but it will be there. Anything from mild to fairly spicy, it is pasty and thick, and is usually cut with something to thin it a little, and ginger and garlic are often added to up the umami already there. Try adding spoonsful to soups, stews, marinades, and rubs and see how great it is. Here, it simulates the flavor fermentation would bring to these quick pickles, and brings the heat.
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Sort of like mashed potatoes, but with turnips and onions. There are some great tasting yellow fleshed potatoes appearing at market right now and these give a great nutty and sweet flavor to the mash. The potato is there to add texture and to soften the sharpness turnip sometimes has. If you do not have these potatoes, use a russet instead. I like the scallions for their bright flavor and lighter oniony-ness. Feel free to substitute leek or brown onion if you don’t have scallions.
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Turnips are a root vegetable commonly associated with potatoes or beets, but their closest relatives are radishes and arugula, which are also members of the mustard family. They are packed with Vitamin C.
We offer purple-top turnips and Tokyo turnips.
Purple top turnips are a larger variety.
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This dish uses vanilla paste for a twist on an old favorite along with the nectarine, but it is worth having a jar of the paste around as it makes a great “secret ingredient” to have around. Try it as part of a rub for pork tenderloin with a coffee sauce, or use it with shellfish such as shrimp, scallops, and lobster.
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An all-vegetable and grain stuffing makes this lighter than the usual version with ground beef stuffing. This is a great way to use up left-over grains such as farro, bulgur, rice, or quinoa.
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This is a more delicate salsa than standard Pico de Gallo. The garlic is blanched to mellow it, and the amount of chili is pretty light. And instead of straight cilantro, cilantro oil is used. Use this as a topping for grilled or poached fish or chicken, or on slices of barely wilted summer squash.
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This is pretty much the standard dipping sauce for the rice paper wrapped spring-rolls and sauce you pour on Bun (rice noodle dishes). Add a little neutral flavored oil to give it a more western texture and you have a very versatile dressing, useful for things like a kohlrabi salad or light coleslaw.
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Vinaigrettes are usually thought of as oil and vinegar dressing. In actuality, vinaigrettes can be used as a sauce, especially for fish and poultry, on sandwiches, as a marinade, or even as a pasta sauce. Vinaigrettes are great poured over roasted vegetables such as potatoes, parsnips, and beets, while still warm so the flavors are absorbed. This makes an excellent salad, and is, in fact, how German potato salad is made.
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A colorful combination of textures and flavors, this is a quick and healthful salad. Made with daikon radish, it is quite traditional. The use of watermelon radishes would be novel, but quite colorful. A mixture of daikon and watermelon radishes would make this dish arresting to the eye. This is one of those dishes where a Ben-Riner or other fixed-blade slicer is really handy.
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This dressing goes especially well with the Arugula Roasted Beets, and Almond salad. I like the Tourangelle line of oils, especially the nut oils. I find them to be full flavored, fresh, and relatively inexpensive for the quality, which I find to be consistent. Toasted almond oil is one of those “secret ingredients” that will add verve to many dishes, and can even be used for sautéing.
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Although offered here for Salad of Spinach and Quickled Fennel and Purplette Onions, the dressing would suit pork chops, shrimp (hot or cold), or grilled fish just fine.
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This dressing is for the Arugula, Celeriac, and Hazelnut Salad, but goes well with many things. Any thing with arugula, and beets match especially well with this dressing, as do crisped porcini mushrooms. For nut oils, I like the Tourangelle line of oils. I find them to be full flavored, fresh, and relatively inexpensive for the quality, which I find to be consistent.
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This dressing is to with the Arugula, Dried Apricots, and Pistachio salad, but it can be used with other components as well. Try with Butterleaf or oak leaf lettuces with plenty of sprouts.
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