Delicate Japanese soba noodles infused with green matcha create the base of this recipe. Don’t worry if you can’t find matcha soba noodles, plain noodles will work well. The simple curry sauce is the combination of using classic Japanese Curry spice block, (you may have seen in the supers) along with a fragrant Red Thai Curry paste which adds depth to the sauce. This is an almost ready-made curry, the sauce goes together simply, using water and a bit of broth, that’s it.
Onions and carrots, along with fresh shrimp are sautéed and from there the curry sauce takes shape. Once the sauce comes together the cooked noodles are gently tossed in. Serving the noodles in bowls makes slurping them up much easier. Toppings of green onions and cilantro leaves, along with the crunch of mung bean sprouts add freshness to the noodles.
Of course please substitute chicken or tofu as you wish in place of the shrimp. Enjoy a bowl of Matcha Noodle Curry w/ Shrimp.
Fresh Fennel is a little jewel to include in your garden. The fragrant green fronds create a rich green pesto, another little jewel from the Bijouxs kitchen.
FENNEL IN THE GARDEN
I have always included fennel in my gardens, even now in my tiny garden at my bungalow up the Central Coast. I was gifted a large fennel plant from a neighbor’s garden. Fennel bulbs multiple, so my neighbors dug up a large clump of bulbs to share. Turns out fennel is fussy about a transplant, there is a long tap root and you really have to keep if watered during its adjustment time. I cut back the fronds and planted in rich planting mix, after a few months my fennel is thriving.
FENNEL IN THE KITCHEN
I have used the bulbs in a variety of recipes, cooked and raw in salads. Fennel has a mild anise/licorice taste. You will see many times fennel a part of Italian cuisine. The bulbs can be braised, with cream and cheese, also roasted and put into salads and pasta. One of my favorites is this Blood Orange, Fennel & Radicchio Salad. Thinly sliced fennel adds the crisp crunch to the beautiful salad made colorful with rich hues from Blood Oranges.
So, what to do with all the luxuriant fronds that accompany the fennel plant? What came to mind was a pesto, which I have made with greens other than basil. After a checking the internet I discovered that you can basically just substitute fennel fronds in place of the basil-so simple. Many times, if I do not have pine nuts, I swap out walnuts in my pesto, as I did in this recipe. I used the basic ratios of my original basil pesto recipe.
There are of course many ways to use the pesto, just as you would use basil pesto. I liked this pesto as a dip for a steamed artichoke or spread on a sandwich or tossed with pasta. Fennel a little garden jewel.
Craving salty sweet caramel but not all the sugar? This Salted Sugar-Free Caramel Sauce checks all the boxes–sweet, golden and creamy sauce. I used it to top vanilla bean gelato, for a special treat. Let’s make it. Continue reading Salted Sugar-Free Caramel Sauce
What do to with the rag-tag left over tomatoes from the garden? Fresh Tomato Chutney is a savory-sweet-hot spread for sandwiches, the cheese platter, as a dip—a versatile spread is always a little jewel. Continue reading Fresh Tomato Chutney