Apparently, a fairly rare opportunity, today we are visiting the Mormon temple grounds and facility in Virginia.
￼From the website:
Open to the public for the first time in 50 years, we invite you to take a tour of this beautiful and iconic building. Come & See the place where we find peace, purpose and connection to each other and to God. During the open house, people of all ages, faiths, and no faith are welcome to come inside. w/ @michelle_unnata
#lds #mormontemple #churchofjesuschristoflatterdaysaints #oz...
Inspired by our culinary crusader friends Leigh Witchel and Rodrigo Alonzo, we made a new dish here tonight — one that Michelle Dortignac has been hankering for for a while: African Peanut Soup. (Domoda)
We substituted no-chicken chicken stock, and some faux chicken for those respective ingredients, making this a 100% vegan endeavor.
From the recipe: Warming fresh ginger, jalapeño, cumin and plenty of garlic make a spicy base for this creamy, sweet-savory African peanut soup recipe.
Groundnut stews—groundnut is another word for peanut—are a traditional part of the cuisine of many West African countries, including Gambia and Ghana.
Peanut Butter Soup Obviously Has Peanut Butter—But What Else?
Fresh garlic and ginger
Jalapeno diced, seeds and ribs removed
Canned crushed tomatoes
Stock—we use regular, not low-sodium.
Creamy natural peanut butter.
Chicken, poached and shredded (or pulled from a store-bought rotisserie chicken)
Ooodles of Udon Noodles! It’s udon noodles with mustard greens and shittake mushrooms. No, we didn’t make the udon noodles from scratch; that will be on the slate for next time!￼ @michelle_unnata #udon #udonnoodles #mustardgreens #shittake #shittakemushroom...
Wild Rice and Mushroom Pilaf. Sometimes a simple recipe totally blows you away — this is such dish.
Wild rice from Minnesota, combined with long grain brown rice from California and Shittake mushrooms, with caramelized onion, garlic, celery, sage, marjoram, vegetable stock, chopped fresh parsley, and chopped almonds.
Michelle and I could barely stop eating this! We ate almost the entire batch in one sitting! @michelle_unnata #wildrice #wildriceandmushroompilaf #ricepilaf #shitakemushrooms #garlic #onions #parsley #almonds...
Couscous is a traditional dish of the Berbers, an ethnic group of North Africa, and means “well rolled” or “well formed.” It’s made from Semolina wheat and water, just like most pasta, but the method involves rubbing the damp wheat in one’s palms until it forms little balls.
This recipe is called Buttery Eggplants with Toasted Couscous, and is more of a middle eastern take on this classic North African dish.
There’s a lemon zest/juice and olive oil dressing with mint, basil, parsley, and a new ingredient for us, sumac powder. (Sumac berries are fruity, zesty, and a bit citrus in flavor.)
Over all it’s a nice dish, and a bit challenging and fun to make, as there a few different cooking methods going on at the same time.
Did I mention that these large couscous pearls feel really fun in your mouth? They’re slippery and chewy and soooo tasty!
One of our favorite craft dinner projects; homemade hand stamped ravioli with cashew-based ricotta, almond Parmesan, and vegan pesto. Also, a side salad of arugula, tomato, pickles, with PGI balsamic and oil.
Looking soooo forward to having guests again, and serving up a bunch of our favorites!
The Prison Ship Martyrs Monument at Fort Greene Park in Brooklyn, NY.
The monument marks the site of a crypt for more than 11,500 men and women, known as the prison ship martyrs, who died aboard British prison ships during the Revolutionary War. #prisonshipmartyrsmonument #fortgreene #fortgreenepark...
Craving some fish tonight, we procured some nice salmon from the local and aptly named Food Emporium, along with some wild rice and rainbow carrots.
I was also craving teriyaki, so I made a simple but super tasty teriyaki glaze for the salmon. Used some vegetable stock for cooking the rice and then oven roasted the carrots.
The word teriyaki derives from the Japanese noun “teri”, which refers to a shine or luster given by the sugar content in the glaze (and cornstarch in my case), and “yaki”, which refers to the cooking method of grilling or broiling.
It is said that Japanese chefs invented teriyaki in the 1700s. Can you imagine the world without teriyaki before that?￼!
@michelle_unnata #teriyaki #salmonteriyaki #salmon #homecookedmeal #rainbowcarrots #wildrice...