Our week started on Sunday with a big haul of fresh summer fruit from the Farmer’s Market.
Cherries, Plums & Blackberries … Oh My!
So what does one do with all of this fruit? Why make jam, of course! I turned out several jars of refrigerator jam (no sterilizing necessary). I am now enjoying fresh sour cherry jam and cinnamon-plum-apricot jam every morning with breakfast.
Ok, so I went a bit nuts
Sour Cherry Refrigerator Jam
Fresh oysters on the grill:
Waiting for those bad boys to pop open …
Life is hard … sigh
Wow do I love this swordfish dish. Delicious, as always, and super easy. I served it with a spicy mango salad and sugar snap peas with homemade kejap manis and crispy crunchy fried shallots. I would definitely make this entire menu again.
Spicy Mango Salad
Sugar Snap Peas with Kejap Manis
Indonesian Swordfish with Mango Salad
I am going berserk over the recipes in my new Vietnamese cookbook, Vietnamese Home Cooking by Charles Phan. The dishes I have prepared thus far have been familiar but with a hint of that exotic flavor usually found only in restaurant dishes. The food is fresh, complex and full of that perfect balance of salty–sweet–sour–heat. We do not have a restaurant that produces Vietnamese food like this in Baltimore. No we sure don’t. But, I am delighted that I now have a go-to guide so I can create restaurant-worthy Vietnamese dishes in my own kitchen. I cannot wait to hit Mr. Phan’s Vietnamese restaurant in San Francisco the next time I head to California to visit family.
Crispy Fried Shallots. Actually, these are double-fried, which renders them delightfully crispy crunchy.
You can even snack on these shallots as if they are potato chips. They were so easy to make and at the same time you wind up with a jar of shallot oil — two for one! I made extra to sprinkle over other Asian dishes I’ll be making this week.
Lemongrass Pork & Green Papaya Salad
Green papaya can be difficult to find and expensive to order online. So instead, I made this dish with finely shredded zucchini and it turned out beautifully. Just be sure to salt the zukes and squeeze out as much water as you can so the salad doesn’t become soggy. The mix of spearmint and cilantro in the dish provides a wonderfully fresh flavor.