It’s obviously not summertime, but these are some pictures I took from last year.
with strawberries & elderflower sweet water
Silken tofu is an instant panna cotta. Try the tofu from Hodo Beanery and you’ll know what I mean.
I’ve been really digging the Absolut Wild Tea Vodka lately. I experimented with infusing some simple syrup with ginger and wild tea vodka to go with my dessert. It’s a decorative play on the traditional tofu & ginger syrup dessert that are pushed around on those dim sum carts. Strawberries and pink peppercorns just go together. And the cucumber…I just thought it needed some green, but it actually lent the dish a tone of brightness that helped a little.
great for pickling
with sea salt & szechuan peppers
Snaked these from work. Dem some fat ass scrimps. Wanted to keep it simple and let the flavor of the shrimp do its magic. Salt and pepper also helps do the trick.
with cucumbers, thai chilies, & calpico
Playing around with that vodka again. This was a very green cocktail. Subtly, sweet and refreshing. If you simply drop a slit thai chili in the drink, it’ll give it a more floral taste than actual heat. I loved this.
with octo-vinaigrette
The vinaigrette was snagged straight from momofuku. good stuff. also good with chicken karaage or a simple green salad.
with tomatoes, melons, cucumbers, shiso, macadamia chili oil, olive oil
I’m not a big fan of sweet fruit salads, so I’ve been messing around with these fruit ‘ceviche’ dishes lately…heirloom tomato poke, lomi lomi strawberries, compressed melon sashimi…there’s so many ways to dress a melon.