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.
If you read this at another site, it's been pirated.
Your terrine looks wonderful. I am a fan of Ponzu sauce. I like the citrus flavor and use it as I would soy sauce.
ReplyDeleteI would love to try some of that goat cheese terrine! Black vinegar tastes really good and great as a dumpling dip :-))
ReplyDeleteLooks like good things were happening in your kitchen. I love Pozu sauce especially--that and toasted sesame oil are staples in my kitchen.
ReplyDeletePretty bowl!
ReplyDeleteIt's fun to see what happened in your kitchen over the course of a month.
ReplyDeleteLooks lovely Mae. I use the black vinegar to make a dipping sauce for dumplings
ReplyDeleteI like the looks of the terrine and your cookbooks too. You are on top of it with the In My Kitchen post!
ReplyDeleteWe have quite a few of those condiments because of my husband - he's a more adventurous cook/eater than I am.
ReplyDeleteI like the bowl!
ReplyDeleteHmmm... can I come over? (haha, kidding, no one ever suggests that! Where are your manners?!)
ReplyDeletehi Mae
ReplyDeletethanks for joining in IMK this month. that black vinegar looks interesting. i've never had it, that I know of. I love collecting all sorts of condiments, and Japanese ones are my faves lately, as you probably know. You have been up to all sorts of interesting cooking lately. Not sure I've ever made a terrine:) have a good month. see you next IMK. cheers sherry
We have a couple of big Asian market in the area that I have never visited. It seems like I'm more inclined to visit markets like this when we travel.
ReplyDeleteI covet that serving dish!
You are super adventurous this month! It all looks so beautifully served, especially the terrines. And the berries/oranges -- yum!
ReplyDeleteHi Mae, lots of bright colours in your kitchen this month. Thanks for sharing. Serena
ReplyDeleteI need to get myself some ponzu, but ive not seen it here - perhaps i am not looking hard enough. The goats cheese and leek terrine looks awesome - is it vegetarian and do you have recipe to share?
ReplyDeleteLots of lovely food - the terrine looks impressive. I love your new wave bowl and I am loving ponzu sauce lately.
ReplyDelete