MAKE & TASTE : SUMMER FRESH

I had a lovely meal with artist/cake-maker Leah Rosenberg and furniture designer / Thought For Food partner Yvonne Mouser at Leah's charming apartment in Bernal Heights. We kept the menu fairly simple and fresh. Yvonne brought kohlrabi and pea greens that she grew in her garden, and I found some early girl tomatoes at the farmers market, along with white peaches, and basil. I love this season!

The Menu

gin & tonic

fresh summer rolls with tofu, carrots, cucumber, daikon, cilantro, & rice noodles

carrot & celery salad

white peach caprese 

kohlrabi & pea greens with sesame soy dressing

strawberry shortcake with lemon verbena ice cream

So simple and delicious: early girl tomatoes, white peaches, mozzarella, and basil drizzled with olive oil & balsamic vinegar.

U+ME

June is the season for ume. They are often called plums, but it turns out that they are closer to apricots. Last year around this time, I made my first batch of umeshu (plum wine). Today's concept is a play on the word.

U+ME - when it comes to food, I think of how intimate sharing can be. Here is a meal that focuses on intimacy: One long strand of pasta with ume, garlic, shiso, and nori. Served on a single plate with two forks ( ok, I admit I was inspired by Lady and the Tramp ).

Stack neatly, cut off edges, and let dry. This is one looong strand of pasta!

The Sauce : ume, crispy garlic, olive oil, soy sauce, mirin

 Ready to eat, with my homemade umeshu to go with it. 

...and in the end, we'd meet somewhere in the middle.