The theme this week could be home-style dinners from around the world. Well, the edamame dish is a little fancy, but not too much.
- Cuban coconut rice and black beans with plantains: with sweet peppers, this dish is one of the tastiest variations on rice and beans I’ve ever seen.
- Sofrito collard greens: finely chopped, slow-cooked greens with a tasty homemade seasoning base filled with deep umami flavors.
- Colcannon: an Irish dish with potatoes, kale, carrots, and rutabaga, with Brooklyn stout beer gravy.
- Cider-glazed turnips and apples with sage and tempeh “bacon”
- Shanghai-style edamame with five spice tofu, goji berries, and soba noodles: this dish contains XO sauce, which is sometimes called “caviar of the Orient.” It’s a recent Chinese invention served in trendy urban Chinese restaurants. Although it contains no brandy, its name inexplicably pays homage to classy XO brandy. I don’t quite understand this sauce, but I like eating it, and I guess that’s all that really matters. XO sauce usually contains dried shrimp and scallops – in my version dried porcini mushrooms, Chinese fermented black beans, and hiziki seaweed stand in for the seafood.
- Stir fried broccoli and Asian greens with ginger
- Soup: Poblano pepper, corn, and oyster mushroom chowder: yet another week when I want to say “this is the best soup I make!!”
- Salad dressing: Classic carrot ginger dressing