In the kitchen in February I've acquired quite a few new condiments and flavorings needed for some of the new recipes I've been trying out. Also one or two other things. I have more new stuff than usual!
|From my Japanese/Asian market: two kinds of fish sauce, 100% sesame oil, black vinegar, and ponzu. I've used ponzu before. The others are new to me.|
|The very helpful proprietor of the market assures me that the|
character in white at top left means "black," so it is black vinegar.
I've found it quite delicious in the salads I've made.
|You can't really see the black vinegar, but it was in this salad!|
|Also at the Asian market I impulse bought this serving bowl.|
This is called the Seigaiha pattern, or wave pattern, and is often used in
textile art as well as on ceramics.
|For a French preparation I bought this Demi-Glace sauce.|
What would Escoffier say?
|Terrine de legumes: this terrine contained|
goat cheese and leeks, decorated with parsley.
|Terrine of mushrooms, which was made with the Demi-Glace|
sauce in the earlier photo. My biggest cooking experiment this month.
|It's still winter, but our local produce market still has some turnips that a farmer stored away.|
I peeled them and added them to a number of other vegetables to be roasted.
|A tray of cauliflower, multi-colored carrots, red onion,|
and the turnips, ready to go in the oven.
This was far more than we needed: the rest were planned
for soup, which we ate another day.
|In My Kitchen at Sherry's Blog.|
This blog post and all photos copyright © 2020 mae sander.
Published at mae's food blog: Maefood dot blog spot dot com.
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