Contemplating dinner

[changeling]

What do you think of an Asian brown-rice risotto, with a flavour base of soy sauce and brown rice vinegar, kombu, maybe a bit of chilli, with a side of steamed Asian greens and a miso dressing?

Is it genius or madness?

I'm leaning towards the genius side at the moment. Maybe I should go up to the shops and pick up that stalk of fresh lemongrass, since the lemongrass paste that Mother-in-Not-Law bought us has whey powder in it. I've never cooked with fresh lemongrass before. It'd be an adventure. On the other hand, lemongrass is more of a Thai flavour, whereas I'm really going for more of a Japanese flavour palette. So, no lemongrass for me. I should probably not use any chilli, either, which'll be a relief to MINL, who doesn't deal with spicy food well. What a shame I just used up the rest of the tofu! Hmm. Wish I had some daikon. I love that stuff. It's such an improbable shade of yellow. Again, probably not good for what I'm going for. Some lotus'd be nice ... I think MINL bought some water chestnuts. That'd be almost as good. Tastes & feels similar to my untutored tastebuds. Maybe I'll throw some bamboo shoots in. Wrong country, but I really love bamboo shoots.

No. Keep it simple. No bamboo. Oh! I've got some dried shiitake. I'll throw those in. That'd be brilliant. Shame we haven't got any fresh mushrooms.

Oh, I want to start dinner now!

Comments

[daharja.livejournal.com]

Sounds like genius to me :-)

Watch out for those herb pastes they sell in Coles (and other supermarkets) in the produce section. Theyusually have milk products in them. Ick! And winikoff and I found out that some garlic salt my mother bought when she was here (MasterFoods) has milk products in it - weird and double ick! So remember to check all herb and spice mixes as well.

[delirieuse.livejournal.com]

That's what this is – Gourmet Garden. S & I would have checked the label, but MINL did not, so we can't use it. I tend to prefer Masterfoods' jarred stuff. They don't tend to add much in the way of crazy additives and preservatives.

I'd say that I'd watch out, but I don't tend to use herb and spice blends. I'd generally prefer to put my own together. We are generally good at looking at that sort of thing, though. It's all this "milk products" crap that really helps me embrace Slow Food. This crap just doesn't have a place in real food.

[daharja.livejournal.com]

We're the same. These days, I buy most of my spices from the Organics at the market, then just blend what I want. They taste heaps better that way, and if I have a favourite blend, I make it up and label the blend.

I've become increasingly wary of processed foods altogether. More and more I find myself swinging towards making things from scratch, and the thing that surprises most people is it doesn't take any longer, because the time isn't in the preparation - it's in the cooking, and things still take the same amount of time to cook regardless.

winikoff and I have now dropped ou monthly food bill from about $1000 per month (yikes!) back in September last year to an average of about $350/month. BIG difference! And that figure includes all housekeeping expenses (nappies, toiletries etc.), for a family of 3 + cat. And we're now buying such yummies as lovely organic berries on a regular basis :-D Real food is a lot cheaper, and tastes soooooo much better!

[delirieuse.livejournal.com]

I couldn't agree more with all your points.

[chn-breathmint.livejournal.com]

You could also try boiled or steamed yams as a side.

I'm aware that Japanese cuisine uses bamboo shoots as well, but I personally can't abide the taste of the things.

Also! Grilled eggplants with miso-based sauce brushed over them are absolutely yummy.

- Mel

[delirieuse.livejournal.com]

We had no sweet potato in the house, but definitely one to think of for next time.

I love bamboo shoots. Love them.

Yes! I've come across that on another site!

[bare-feeted.livejournal.com]

yum yum! cook one for me!!!!

[delirieuse.livejournal.com]

Sure. ;)