5.11.2019

LA Times Food Bowl Night Market in Grand Park

The Fool Bowl Night Market!
An annual eating event held al fresco in downtown LA, sponsored by the LA Times.

Severo and I rendezvoused, and proceeded directly to the entrance and the Selfie Wall:
"Tilt your head so it looks like the taco is a pillow."
The entrance to the main "food court" lit with lanterns.
Our first taste, Black Flour Crepes.
[The theme for the night was Taco Tribute, hence the "French Tacos"]
We got the Bearded Guy (ratio of cheese : avocado bad -- too much avo)
and
the Low Rider (YUM!)
Second taste: Bunso Boys
We ended up getting all three items!
First, the savories,
Pancit
and
Sisig
(Severo was in heaven. Nostalgic flavors.)
Later, we returned for the Suman
Bloggers in the wild, videoing the tasting of the Suman
Oh hi City Hall!
The fickle red finger of fate points to the former LA Times clock.
Our final taste was at Commerson.
We got the Lamb Sliders
and
Red Snapper Ceviche (the best thing I had all night)
Someone was very happy about the sliders.
Classic City Hall
We then meandered over to Grand Street Market.
It was 9:10, most places were closed, except McConnell's, which had a line.
We will obviously have to return for someone to taste a Filipino Rice Bowl!

3.13.2019

I've Got the Beet (Greens)

Severo brought home FIVE pounds of beet greens from his day job (produce clerk at a local independent market).
FIVE POUNDS!
They almost filled a brown bag.
 What did I do with them?

The Google gave me this recipe from the NY Times: Sauteed Beet Greens with Garlic and Olive Oil
One pound of greens, before and after blanching
I pretty much followed the recipe, so click on the link to get it.
Blanching instructions are in the second recipe below.
Blanching / draining directly over the stock pot to capture all the nutritious beet water.
(I freeze for later to use as veggie stock for beans and soups).

Sauteeing: before / after
 Deployed as a spinach substitute for Eggs Florentine
The Hollandaise and Bacon totally erased any healthy aspects of this breakfast.
It was DELICIOUS!
The blanched beet greens DO have a very spinachy flavor. I next thought of Creamed Spinach.
I was surprised to discover nary a recipe in my cookbook collection. Back to The Google:
Morton's Steakhouse Creamed Spinach (Copycat) by Dinner then Dessert
I made some minor caloric reductions and reconfigured the amounts for four servings (vs eight).

Creamed Greens
serves 4
221 calories per serving

INGREDIENTS
  • 1 pound fresh greens, blanched 
  • 2 tablespoons unsalted butter 
  • 1/2 medium yellow onion minced 
  • 3 cloves garlic minced 
  • 1/4 teaspoon freshly grated nutmeg [didn't use] 
  • 2 TB all-purpose flour 1 3/4 cups half-and-half 
  • 2 TB grated Parmesan cheese 


INSTRUCTIONS
Blanching:

  • Bring a large pot of water to a boil. 
  • Add the greens and cook just until wilted, about 2 minutes. 
  • Drain in a strainer or colander. 
  • Chop the blob of greens into a 3/4 inch widths. 


Making the creamy part:

  • In a large skillet melt the butter with the garlic and onions. 
  • Cook on medium low for 8-10 minutes or until the onions are translucent. 
  • Add in the nutmeg. [didn't] 
  • Add in the flour and mix with a wooden spoon over low and cook for 2-3 minutes until the aroma is a bit nutty. 
  • Add the half an half and cook until boiling. 
  • Low boil for 6-8 minutes or until the mixture has thickened. 
  • Add in the greens and the Parmesan cheese and stir to combine.

Enjoy!

I still have three pounds to deal with. Thinking of blanching and freezing it all.

2.10.2019

Jammin' with Rose Jam

A batch of Rose Petal Jam from a never-before-used bush.
I've had it for a while. All the rain is making it very happy. 
Got three roses from it last week -- enough for a batch of jam. 
The petals. 
The jam.
Here's the recipe, super easy AND fast:

Rose Petal Jam (Uncooked)


Yield: about 3.5 cups 

Ingredients:
1 c fresh rose petals (must never have been sprayed with any chemicals)
3/4 c water
juice of one lemon (no substitutes)
2 1/2 c cane sugar
1 pouch Certo pectin

Make:
In blender -- puree petals, water + lemon (be sure to put lid on blender)
Slowly add sugar, stirring as you add
Add pectin, blend for about 1 minute
Pour into clean jars quickly (it sets up fast)
Let set for 6 hours
Refrigerate/Freeze

Recipe from:  recipegal.com (url no longer active) 

Need step-by-step images? Click here.

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