Silken tofu and pea couscous with quail eggs, asparagus and pickled fiddle heads #conceptualexperiment #asparagus #spring #farm #quail #fiddleheads #breakfast #healthy #vegeterian #impromptu #tofu #perspective
Couscous: Pour boiling, seasoned water over the couscous. Let steep until al dente, strain, chill, set aside. 
Quail eggs: Add to boiling water, take out at minute 4, chill, set aside. 
Pickled fiddle heads: Forage, clean, trim and pickle for three days at room temp in a 1 cup water, 2 cup vinegar, 1/2 cup sugar, 2 T salt brine. I used a lot of mustard seeds they really come through in the back ground and are really complimentary in this dish. Use two T. I also used two star anise, one stick of cinnamon, fennel seeds, black peppercorns and black cumin seeds. Also this is for about 3/4 lb of fiddle heads. 
Silken tofu and pea puree: Break 1 C of silken tofu into small pieces incorporate in a blender with 1 C of peas. Add soy milk to adjust consistency, season with salt and the pickle brine from the fiddle heads. I made the consistency into a thick smoothie.
High-res

Silken tofu and pea couscous with quail eggs, asparagus and pickled fiddle heads #conceptualexperiment #asparagus #spring #farm #quail #fiddleheads #breakfast #healthy #vegeterian #impromptu #tofu #perspective

  • Couscous: Pour boiling, seasoned water over the couscous. Let steep until al dente, strain, chill, set aside. 
  • Quail eggs: Add to boiling water, take out at minute 4, chill, set aside. 
  • Pickled fiddle heads: Forage, clean, trim and pickle for three days at room temp in a 1 cup water, 2 cup vinegar, 1/2 cup sugar, 2 T salt brine. I used a lot of mustard seeds they really come through in the back ground and are really complimentary in this dish. Use two T. I also used two star anise, one stick of cinnamon, fennel seeds, black peppercorns and black cumin seeds. Also this is for about 3/4 lb of fiddle heads. 
  • Silken tofu and pea puree: Break 1 C of silken tofu into small pieces incorporate in a blender with 1 C of peas. Add soy milk to adjust consistency, season with salt and the pickle brine from the fiddle heads. I made the consistency into a thick smoothie.
sayattheexplorer:

Monkfish (tr: fener) cooked in brown butter with Aleppo peppers with a glass noodle salad
For the glass noodle salad, I sauteed mushrooms and finished them with sliced garlic. I had fennel shoots, carrots, cilantro shoots and celery stalks at my disposal — so, I sliced them all really thin. Then I toasted some sesame seeds and combined them with the glass noodles, the vegetables, fish sauce, bonito soy sauce, and some sesame oil to taste. Then I squeezed a good amount of charred lime on top. I also incorporated a little bit of Aleppo peppers into the cold salad. I wanted a little bit of a kick.
The fish was cooked medium with a crust outside on a skillet in brown butter. After I got the right texture on all sides, I just finished the fish with a little bit of Aleppo and soy sauce. The texture is like lobster, the flavor is like no other. I love monk fish. 
Then I ate it. 

Guess what’s for breakfast!  High-res

Sayat Explores FoodReblogged from Sayat Explores Food

sayattheexplorer:

Monkfish (tr: fener) cooked in brown butter with Aleppo peppers with a glass noodle salad

For the glass noodle salad, I sauteed mushrooms and finished them with sliced garlic. I had fennel shoots, carrots, cilantro shoots and celery stalks at my disposal — so, I sliced them all really thin. Then I toasted some sesame seeds and combined them with the glass noodles, the vegetables, fish sauce, bonito soy sauce, and some sesame oil to taste. Then I squeezed a good amount of charred lime on top. I also incorporated a little bit of Aleppo peppers into the cold salad. I wanted a little bit of a kick.

The fish was cooked medium with a crust outside on a skillet in brown butter. After I got the right texture on all sides, I just finished the fish with a little bit of Aleppo and soy sauce. The texture is like lobster, the flavor is like no other. I love monk fish. 

Then I ate it. 

Guess what’s for breakfast!