I am a huge fan of Daikon. It is very versatile, shining in everything from stir fry, spicy noodles to this simple pickle.
1 medium daikon, sliced paper thin
juice of 3 limes
3 tbsp rice wine vinegar
1 tsp hot, toasted seame oil
sea salt to taste
toasted black sesame seeds as a garnish (optional)
Allow the flavors to mingle in the fridge in a covered container for at least 4 hours, then enjoy.
I am creating recipes for some upcoming soups at Cafe Indigo. I want to include a variety, so this chilled carrot/coconut soup will fit in nicely with our menu. It is slightly spicy, sweet and tart with a squirt of lime to finish it off.
Ok, so they are not really baked. They are simple and easy to make and absolutely delicious. I have to give props to my pressure cooker for these babies. I am new to the magic of the pressure cooker and let me tell you, I am sold!. I have never been able to do a stovetop baked bean before, but this delicious batch cooked up in 20 minutes. (2 cups navy beans, soaked overnight).. so tender and delicious.
I made a large batch of cashew cheez today. Some of it went into this simple dish. So freaken delicious. I am actually testing the last two dishes to see how they freeze. The remaining cheez was divided into two containers, one with a ton of hot chile peppers and mexican spices and the other plain for sandiwches and the like. I only used 1 cup of cashews and 2 tbsp evoo to make 6 cups of cheez. I am starting to work on a cheez recipe that will rival sheese. (look at my last post to see more about Sheese and where to buy it in the greater Boston area!) I expet to be working on this new recipe for quite a while, as the texture and flavor of Sheese is so good.