Archive for shiso
Behind!
Posted by: | CommentsBee-hind! That is what chefs yell while walking behind anyone and everyone on the line in the kitchen to prevent spills, cuts, and snarls. It's also a layman's term for moving forward and onward to bigger and better things in life. Back home in New York City, today I had the pleasure of meeting up with Angela, a dear friend, for a celebratory dinner. She and I each had a lot of catching up to do with each other after four months of tending to our busyness.
Recently, at work she had just been promoted from fashion production assistant to now designer, and I was commemorating having stepped into chefdom. We chose EN Japanese Brasserie as our gathering place. Angela and her boyfriend had previously visited this restaurant, and knowing that I'm always open to exploring new ideas and venues, she wanted me to experience this Japanese hotspot. I had forgotten to bring my camera, but Angela graciously took these photos.
Photo Courtesy: Angela Wong Read More→
Shiso Dumpling
Posted by: | CommentsRemember when I mentioned a few posts ago that I was working with shiso? Well, I finally created this simple dish consisting of shiso three ways: Preserved shiso leaves wrapped over jicama rice plated with shiso-infused oil and a drop of umeboshi juice. I plated it with half a single sweet pea and 3 white sesame seeds. The flavors? Distinct. Fresh. Like Spring!
Preserved Shiso Leaves
Yield: 1/2 cup
Ingredients
1 cup fresh green shiso leaves
1/4 cup Himalayan salt
Preparation Method
1. In a clean, sterilized glass jar, pack down the shiso leaves with salt sprinkled between each leaf.
2. Leave well covered in the refrigerator for at least a few days. The leaves will exude moisture and become a rather dark green color.
3. The salted leaves can be rinsed off a bit before using.
