Looking for a variation on rice pudding, this Thai recipe from Amazing Grains (Kyle Books, US edition, February 2014) by Ghillie James delivers one.
Thai Sticky Rice with Mango
1/2 cup Thai sticky rice or glutinous rice 1/4 teaspoon salt 3/4 cup coconut cream 11/2 tablespoons palm sugar or dark brown sugar 1 ripe mango, sliced
In Thailand, where I was lucky enough to be taught this simple recipe, they call this dessert Koa Niew Maoung. It is also made in the Philippines, but there it is mixed with malty Milo chocolate powder, called Champorado and eaten for breakfast. You don’t need to serve much as it is very creamy.
Place the rice, unrinsed, into a bowl with ²⁄3 cup cold water and leave to soak for 1–4 hours.
Put the rice and soaking water into a pan with another ²⁄3 cup cold water and the salt, cover with a lid and bring to a boil. As soon as the water is boiling, remove the lid and keep boiling for 6–7 minutes or until the water has nearly all evaporated. Return the lid and steam-cook over low heat for another 6 minutes, then leave to rest while you prepare the coconut.
Heat the coconut cream and sugar gently over low heat until the sugar has melted. Add to the cooked rice and stir together. Serve with plenty of sliced ripe mango.
(* Recipe from 'Amazing Grains'from classic to contemporary, wholesome recipes for every day by Ghillie James -Kyle Books, US edition, March 2014- Photographs by Jonathan Gregson- all rights reserved)
This recipe from Organic Avenue (William Morrow, April 2014) by Denise Mari will be perfect to sip and savor on a hot summer night.
Awesome Avocado Mint Soup
Think guacamole in a glass, oh-so-satisfying as a light summer meal or a more substantial one when paired with one of our salad offerings. Avocados are rich in luteins and folate, both important for heart health, and spinach and mint pump up the green factor, always a good thing in the LOVE*Lifestyle.
Serves 2 to 4 (makes about 4 cups/1 liter)
2½ cups (600 milliliters) water
1 small avocado, peeled and pitted
1 small unpeeled cucumber, ends trimmed and roughly chopped
½ cup (15 grams) packed mint leaves
Handful of spinach leaves
1 garlic clove, cut in half
2 tablespoons fresh lime juice, or more to taste
1¼ teaspoons salt, or more to taste
¼ teaspoon freshly ground black pepper
Combine all the ingredients in a high-speed blender and blend until smooth, adding more water if the soup is too thick. Taste and adjust the seasonings with salt and lime juice if needed. Serve immediately, or cover and keep in the refrigerator until ready to serve.
(* Recipe from Organic Avenue by Denise Mari- William Morrow, April 2014- reproduced with permission)
Appetite Festival comes back to Count Basie Theater in Red Bank, New Jersey from August 1 to August 3, and with 2014 edition makes its first foray in Maryland at Strathmore in North Bethesda on August 1 and 2.
MC's for the event are Andrew Zimmern and Giada de Laurentis
Some of favorites on the program:
2:15 PM: Gluten-Free Gourmet
The gluten-free folks at It’s My Momma’s in Asbury Park will demonstrate how to eat gluten-free without sacrificing your favorites or taste.
5:15 PM - Beer & Cheese in America
Europe may come to mind when thinking of delicious, hand crafted cheeses and beer, but America is on the forefront of a burgeoning artisan food movement that rivals foreign production and is unencumbered by tradition. Cheesemonger Olivia Haver of The Cheese Cave will discuss how to pair beer and cheese, style profiles, and the innovation taking place right here on our soil.
BLUES & BREWS, DEMOS & WORKSHOPS: $10 admission with additional cuisines and beverages available for purchase. 21+ for tastings or to purchase alcoholic beverages.
Appetite™ Sunday is a daylong celebration of beer! Great Lakes Brewing Company, Brewery Ommegang, Italian microbrewer 32 Via Dei Birrai and Flying Fish Brewing Company will each be on hand, offering samples of some of their tastiest and best-known brews.
12:45 PM - Cool Summer Soups
Danny Murphy of Red Bank’s legendary Danny’s Grill & Wine Bar gives out hot tips on cold soups. A perfect way to chill out for summer!
As at any festival these days, food trucks will showcase their fare (in Red Bank only):
PICKLED PLUMS AND PICKLED PLUM “VINEGAR” (UMEBOSHI AND UMEZU)
If I had to pick one pickle that best represents all of tsukemono, this one, said to be among the oldest, would certainly be it. How can I begin to describe my love for umeboshi? Their flavor is truly like nothing else on earth— tart, puckery, salty—and when I have them, I eat them every day. They just make me feel good, and I swear that nothing is more effective for an upset stomach. I apologize in advance for asking you to find such an obscure ingredient as ume (see page 191) or mature but unripened apricots. If you can find them, though, you should absolutely make this.
• TIME: 3 TO 7 WEEKS • MAKES ABOUT 6 CUPS OF UMEBOSHI AND 3 CUPS OF UMEZU •
2 and 1⁄2 pounds ume or mature but unripened apricots, washed 1 cup kosher salt 15 to 20 red shiso leaves, either fresh or preserved in salt (optional)
Place the plums in a 1- to 2-gallon vessel made of ceramic, glass, or food-grade plastic and cover them with water by 2 inches. Cover with a weighted plate or a plastic bag filled with water to keep them submerged. Let them soak 8 hours or overnight.
Drain the plums and return to the container, sprinkle with half of the salt, and toss to combine. Sprinkle the remaining salt evenly over the tops of the plums. Cover the plums with a drop lid—a pot lid, plate, or plastic container lid the right size to fit inside the pickling vessel without touching the sides. Place 2 and 1⁄2 pounds of weight (cans, rocks, or whatever is suitable and handy) on top of the drop lid. Cover the top of the container loosely with a clean cloth to let air flow in but keep out insects and debris. Store at cool room temperature in a dark place.
Check the plums after 2 days. Liquid will have started to form in the bottom; this is umezu (plum “vinegar”), a very desirable substance for seasoning, pickling vegetables, and marinating. Leave it where it is for now—the ume need this precious liquid. Stir the plums every couple of days for 2 to 3 weeks, replacing the drop lid and weights each time, until they are completely covered in liquid. If tiny spots of mold form on the surface, remove them with a clean finger or a paper towel and discard. If you’re using the shiso (which will color the plums and lend them its flavor), lay the cleaned shiso leaves evenly over the top of the plums to cover completely, then press down firmly. Either way, replace the lid and weights and leave in the cool and the dark for a couple more days.
Once the plums are covered completely in their own brine, remove the drop lid and the weight and cover the plums loosely with a lid or kitchen towel, allowing for some airflow. Return the vessel to its cool, dark place and allow the plums to continue to brine for an additional 1 to 4 weeks, tasting once a week, until they have reached the level of puckery tartness that you desire.
When the umeboshi are fermented to your satisfaction, drain and reserve the umezu and store it in a pouring bottle at room temperature. Use anywhere you’d normally use vinegar (being mindful that additional salt won’t usually be necessary) or soy sauce. The umezu will last almost indefinitely. If you like, you can add more red shiso to the umezu to enhance its color and flavor.
Spoon the plums and the shiso leaves into clean jars with secure lids; cover and refrigerate. Share with your friends. Kept refrigerated, these plums will keep for at least a year—until the next ume crop!
Note: Mashed up with sugar and seltzer water in the bottom of a tall, icy glass, umeboshi make a wicked “lemonade.”
Umeboshi and Umezu for Tokyo Thursdays # 289
(* Reprinted with permission from Asian Pickles by Karen Solomon, copyright (c) 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography (c) 2014 by Jennifer Martine...)