My Food Week in Pictures

Our week started on Sunday with a big haul of fresh summer fruit from the Farmer’s Market.

Cherries, Plums & Blackberries ... Oh My!

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

Ok, so I went a bit nuts

Sour Cherry Refrigerator Jam

Sour Cherry Refrigerator Jam

Fresh oysters on the grill:

DDoystersongrill

Waiting for those bad boys to pop open …

Life is hard ... sigh

Life is hard … sigh

Delicious!

Delicious!

 

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Indonesian Feast

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

Spicy Mango Salad

Sugar Snap Peas with Kejap Manis

Sugar Snap Peas with Kejap Manis

Indonesian Swordfish with Mango Salad

Indonesian Swordfish with Mango Salad

 

 

Restaurant-Worthy Vietnamese Food

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.

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

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.