Watermelon Radish Canapé

I have a long time love affair with Farmers' Markets.

The amazing produce, the proud farmers, the colors, the smells, the thrill of getting items that are only available seasonally.

When I received an advanced copy of, 

Pescan, A Feel Good CookBook, 

it was a dream come true!

The premise is simple. 

The authors who are also best friends, would take trips to their local farmers' market and spend all day cooking.  Their focus is on  plant-based, dairy-free and gluten-free dishes but incorporate high-protein seafood and eggs.

This book is not only a treat to look at but the recipes are colorful, simple and fun.

One of the wonders of the farmers' market for me are watermelon radishes.

I love anything that is a vibrant play on words 

and it is always a joy to cut into these radishes and see the watermelon-esq colors.

Naturally, Abbie and Jacqueline's recipe for a canapé made from these gems caught my eye...

They are easy to make...

delicious to eat...

and a total show-stopper...

I'm calling this a platter of happiness...

Watermelon Radish and Smoked Salmon Canapés
from Pescan, A Feel Good Cookbook

1/2 cup nondairy cream cheese (like Kite Hill)
4 to 8 watermelon radishes, thinly sliced into 24 rounds
f8 ounces smoked salmon
1/2 cup thinly sliced grape tomatoes
1 small carrot thinly sliced
1/4 cup finely diced red onion
1/4 cup capers drained
1/4 fresh lemon juice
flaky seas salt and freshly cracked black pepper
1 bunch fresh dill

Spread 1 tsp. of the cream cheese onto each radish round.  Top each round with a small piece of salmon.  Add a slice of grape tomato and a slice of carrot to each piece. sprinkle each canapé with 1/4 tsp red onion, 3-4 capers and 1/2 tsp lemon juice. Season lightly with salt and pepper. Garnish with dill fronds and arrange the canapés nicely on a serving platter.




Thank you to ABRAMS Books for sponsoring this post and for sending me an advanced copy of Pescan, A Feel Good CookBook.  I am part of the ABRAMS Dinner Party so there will be more wonderful recipes to come.

The perfect egg - Korean Home Cooking

My family definitely takes advantage of all of the ethnic cuisines 

that surround us in the San Francisco Bay Area.

We love exploring new foods and learning more about their cultures.

We rarely make Korean food at home, mainly because of a lack of knowledge so I was thrilled to be given an advanced copy of the new Korean Home Cooking cookbook.

It is a beautiful, informative book, full of wonderful recipes.

I had one thing in mind as I first thumbed through my copy however.

I want a foolproof way to make the ultimate soft boiled egg 

to top Asian noodle dishes such as udon and ramen.  

My son and I have always marveled how they are always so perfect in restaurants.

Not too runny because that would be overbearing, not too hard because that wouldn't give the dish the silky, creamy touch that we love so much.

Well... I found the holy grail!

So simple, so pure, so beautiful...

Why does it make me so happy?

This cookbook showed me so many interesting ways not only to use soft boiled eggs, but kimchi and included  techniques and ingredients I was not familiar with but am so excited to try.

It is an amazing culinary excursion without leaving your house.

I suggest a big bowl of noodles topped with an egg as you start your Korean adventure...

The Perfect Soft Boiled Egg

Bring a small pot of water to boil.  Gently drop in the eggs and boil for 7 minutes.  Remove the eggs from the pot and cover with cold water, cracking them gently against the side of the pot so that their shells break slightly.  Then get noodles ready, peel eggs and slice to top on ramen or udon.

Thank you to ABRAMS Books for sponsoring this post and for sending me an advanced copy of Korean Home Cooking.  I am party of the ABRAMS Dinner Party so there will be more wonderful recipes to come.

Matty Matheson Mustard Pickles

I love to eat and I love a good story.

It is rare that you find both in a cookbook.

I have so many recipes flagged in 

Matty Matheson's, A Cookbook,

 that my family will be eating just as well as his does.

The first recipe that caught my eye are his mother's Mustard Pickles.

They're a mixture of cucumbers, cauliflower and pearl onions...

 all pickled together in a mustard spread...

It is easy to make, beautifully vibrant to look at and perfectly spreadable on so many things.
Matty talks about how his mother likes it by itself on a sandwich.
It tastes similar to a relish but it is amazingly better...

Your burgers will thank you!

Mustard Pickles

makes 2 500 ml size mason jars

2 cups pearl onions, sliced 1/4 inch thick

2 cups cauliflower, cut in 1/4 inch pieces

2 cups small cucumbers, seeded and sliced 1/4 inch thick

1 cup white vinegar

1/2 cup granulated sugar

2 tablespoons dry mustard

1 tablespoon tumeric

1 tablespoon Kosher salt

1/2 cornstarch

In a large pot, place the onions, cauliflower and cucumbers.  add the vinegar, sugar, mustard, tumeric and salt.  Simmer gently until tender, about 15 minutes.

Turn off the heat.  In a small bow, combine the cornstarch with about 2 tablespoons water to make a slurry, then whisk the slurry into the vinegar mixture.  While the mixture is hot, pour into the Mason jars, cap them, and listen for the "doink" when the cap is pulled in by the cooling of the pickles.  After about 15 minutes, test the tops with a gentle push to make sure they are sucked in.  Don't worry. For any that aren't you can refrigerate or reheat and re-cap.

Store your pickles in a cool, dry, dark place. There is no need to refrigerate until opened.

Thank you to ABRAMS Books for sponsoring this post and for sending me an advanced copy of Matty Matheson, A Cookbook.  I am part of the ABRAMS Dinner Party so there will be more wonderful recipes to come.