Quick Yummies!

What I was really doing here was practicing my scrambled egg cannoli for my Spring menu.  Excellent spring asparagus from my garden in Indiana is going to be a major component.  The dish is likely to be much more elaborate come dinner time but for the meantime this is scrambled egg cannoli around asparagus with shaved asparagus, asparagus coulis, sprouts, and a toasted yeast and butter sorbet.

It only took two of these babies from my garden to make the lovely picture above.

Last night craving-clams.  Went to whole foods and picked up ten of these puppies.  In a pan I sauteed garlic and onions, added a splash of chenin blanc, thin sliced purple potatoes, carrots, thyme, oregano, basil, lemon juice and about 1 cup of shellfish stock, cooked for ten minutes, added the clams and broccolini and allowed it to steam until the clams popped.  Hot dog!  Satisfaction.

Mushroom caps baked with Bragg's Aminos.  So good.  This adds the perfect amount of seasoning if you are looking for a healthy kick.  We used this for the vegan dinner to add to the mushroom gravy.  So delicious.

Salmon Belly.

Wind blown Oak trees with salmon ;) by the beach.

Last night I had friends over for a sushi party.  It was so fun.  We had an array of ingredients to use.  I think we made at least ten different rolls.  The one I was most excited about was pulled short rib that I braised in beef stock infused with soy.  Yum Yum Yum.  And I rolled it with aparagus, pretty typical but added fresh radish and my own radish sprouts.  Today I was prepping the mushroom tea for my underground dinners and had some nice maitake mushrooms that I sliced in cross sections which gives this beautiful shape just like the Oak tree where you can usually find it nestled.  I seared the cross sections with grapeseed oil and a touch of tamari.  I draped cucumber dressed in sesame oil and rice wine vinegar over them.  I also cut the tiny kernels from baby corn an dressed them a touch with sesame oil, fish sauce, salt, and pepper.  I added a mini quenelle of miso to the salmon, crisped up some skin in the pan that I had cooked the mushrooms in and added a touch of fermented beans to the plate.  The beans were a gift from one of my friends who got them at the Korean Mart.  She was very excited for us to try them.  It wasn't bad. I really like them with this dish.