Thursday, July 16, 2009
Neon Food! With Minty Pea Sauce!
Yes, the real reason for this post is that the phrase "minty pea sauce" makes me snicker. And I saw a picture of these pickled eggs in the paper and had to try it. Not my most inspired moment of food styling, I have to say, but hey, it is eye-catching.
I love food that appears to have an unnatural color. Mostly, if it looks unnatural, it is. Especially if its blue. (I failed to grow any borage this year, so I have no blue food, but next year...) However: this here picture shows all 100% natural coloration. And it really is all that bright, no foolin.
Remember the beets from last week? I made beet pickles, and dropped some boiled (shelled) eggs in the extra pickle juice. It makes 'em taste like devilled eggs, but the pink part is what has the pickle-y flavor.
The recipes for the yogurt and the chutney can be found on my facebook pages and the rest goes like this:
Lazy Curry Chicken
2 or 3 chicken breast tenders
1/2 tsp curry powder, I recommend hot
salt & pepper
If you use frozen tenders, just throw them in a bowl and coat them with the marinade, and leave them in the fridge a couple days. Turn them once or twice to get them well coated with the seasonings, and wait'll they thaw. When you're ready to use them, put a dab of oil in a pan heated to medium. Put the tenders in with any marinade/juices and cover. Cook for 3-4 minutes, flip, turn heat off, cover, ignore until the rest of the meal is done. This method works for me because 1) I use a heavy skillet and 2) I use an electric stove which takes a minute to cool down.
Bright Yellow Pilaf
1/2 cup white rice
1/2 cup red lentils
pat of butter
1/4 tsp turmeric
1/4 tsp paprika
Rinse rice & lentils well, add 1 1/2 c. water and the other stuff and cook as you usually would. This method makes the lentils disintegrate, if you want them to stay whole, cook the rice about halfway then stir in the lentils.
and....dun dun DUN!
Minty Pea Sauce!
It isn't really that exciting, sorry. Microwave 1/2 cup frozen peas with 1/3 cup water just barely until they are bright green and tender. Put them in a blender or mini food processor with 4 mint leaves and grind the bajeebus outta them. Add the tiniest pinch of salt. This isn't to make it taste salty, it just makes it taste more interesting. Truly, it works. The sauce will still taste sweet and have a cooling sensation, but it won't be flat and blah. This stuff is actually great with the yogurt.
Here's the eggs again, just because they look neato. Oh and those bright orange things in the other picture are nasturtium petals... They were just..orange, ok?