Food Reads

Microgreens

Manuscript or MICROGREENS : Beyond Garnish: a cookbook
Created to help a local farmer sell microgreens at the farmers' market. 

Chapter 3: Nasturtiums

Throughout its lifecycle, the peppery-sweet nasturtium provides three edible harvests: the leaves, the flower, and the green seed pod.


As a microgreen, nasturtium leaves are fine and potent. Scatter the flavor, send them minced into a bowl of lettuce, a smoking hot lemongrass beef salad, or into guacamole. 


Nasturtium Skordalia

Nasturtiums and pea shoots get tougher as they get older. Toss them into the food processor and make an enthusiastic skordalia for dip, sauce, or garnish. Served with crackers or bread, the lemon basil will add an intriguing Mediterranean accent. As a pasta sauce, the refreshing nasturtium takes charge. 


Ingredients

3 cups nasturtiums, trimmed  to 1"

6 cloves roasted garlic

1 cup mashed potato 

1/2 cup olive oil

1 TBSP lemon 

1/4 cup micro lemon basil 

Salt & Pepper


Directions

In a food processor: place garlic, potato, and 1/4 cup of olive oil.

Add lemon juice, nasturtium, and lemon basil.

Slowly process into a thick paste. Gradually add remaining oil. 

Season with salt and pepper to taste.


Nasturtium Honey, Lemon Soy Glaze

Every casual dinner party wants at least one side plate to interupt the conversation. This sauce recipe tempers the nasturtium's bite without muting it


Ingredients

4 cups nasturtium leaves and 2" of stem

1 TBSP soy  

1 TBSP vinegar

1 TBSP lemon juice

1 TBSP honey 


Directions

Pour soy, vinegar, and honey into a pot and set to boil. Stir often to dissolve honey.

When the pot reaches a boil, turn off the heat and add lemon juice. Stir.

Drizzle hot sauce over nasturtium shoots.

Serve over roasted carrots or under chicken or braised pork. 


Nasturtium Rice

This sweet, salty rice dish is a bowl of flavor titans. Replace the nasturtiums with sunflower sprouts, pea shoots, or cilantro microgreens. Add citrus zest.


Ingredients

3 cups nasturtium, leaves with 1" stems 

4 cup steamed short-grain rice

1 tsp sea salt

 1/2 TBSP sugar

1 tsp rice vinegar 

3/4 TBSP sesame oil

1 TBSP sesame seeds


Directions

Oil a 1 cup bowl. 

Place hot rice in a large bowl. Scatter salt, syrup, and vinegar around the rice. Gently and quickly mix 3x. 

Add sesame oil. mix 1x. Add Sesame seeds. Mix 1x. 

Add nasturtium. Mix 1x. 

Pack 1 cup of rice into the oiled bowl.

Upend the bowl onto a plate or another, slightly larger bowl. 

Tap, remove the bowl, and serve immediately.

Wash rice in cold water. The more you wash the rice, the more fragile it will become. 

Only wash the rice as much as make the cloudy water clear-er and not crystal clear). Fill up the rice pot, watch the water bloom with white starch. Pour out the water. Repeat.

Periodically scrape your hand through the rice. When your hands don't kick up a thick cloud of starch, drain the water off. Then add 2 cups of water. 

Cook on high for 4 minutes and turn down to low for 16 minutes. Turn off heat and let the pot sit for 5 minutes, at which point it will be done. 


Imported Squee 

Product copy for Viking Food Imports (Australia). One of many projects that I wrote in an Australian voice for long term client The Offices.The brief asked that the site's voice sound like an Australian with Northern European roots. 

Authentically sweet treats from around the world

Take a break from adulting with our enthusiastically curated selection of European confectioneries. For the homesick Scandinavians out there, we have salted licorice that offers explosions of flavourful nostalgia, plus wafer candies that proffer happy childhood memories. You can even pick up chocolate that tastes like chocolate (if you know, you know).


ON THE TABLE

Nothing makes a day brighter than a freshly filled candy jar. Whether it’s buttons, cars, bars, gums, bites or gooey liquor-filled chocolate, sweet treats add to the quality of life. Especially when they are made with the care and integrity that our suppliers take in producing theirs.


Viking fish spreads and pickled herrings

Our line of cured fish spreads and pickled herrings is born from centuries of local tradition, regional stewardship and modern innovation. Made for those who put a premium on both the quality of their food and the integrity of its source, these delicacies have punctuated indulgent lunches and merry feasts around the world.ON THE TABLE


ON THE TABLE

Deck out holiday smorgasbords with open-faced sandwiches topped with cod roe crème. Relish a cozy morning in with a smear of salmon pâté on brioche. Or let a jar of pickled herrings turn a rustic rye crisp into a the time-honoured meal.


FIELD NOTES

Rich in Omega-3, each portion of Viking fish spread and pickled herring is a sustainable and delicious alternative to fish oil capsules.

SUPPLIER SNAPSHOT

Our pickled fish is supplied by Klädesholmen Seafood AB, a collaboration between four Klädesholmen fishing families who have lived and worked the coast of West Sweden since 1859. As a modern company committed to upholding its legacy, Klädesholmen takes care to create products that speak of their community, the waters they fish and the ingredients they use. The cod roe crème and other fish pastes are made by top brand Marenor, which operates several ultra-modern facilities in Norway and Sweden. All their products are sourced from sustainable fish species and stocks.


The easy appeal of dried, wild mushrooms

At once earthy and delicate, Viking Platter wild dried mushrooms are the perfect pantry staple. Our wild-grown mushrooms are picked in the deeply forested regions of southwestern Serbia, rich in biodiversity. By drying the mushrooms, we can preserve their rich B vitamins, zinc, folate and other nutrients, while enabling a lower-carbon form of transport. Their aroma adds a jolt of unforgettable flavour to any dish.


ON THE TABLE

Create a fast, flavourful comfort dish with a package of dried porcini mushrooms that will transform easily from dried ingredient to rich pasta sauce in just a few steps. Inspire a table-wide cheer with a platter of chanterelles in white wine sauce. Share the comfort of a warm, creamy soup on a chilly day. Powdered porcini mushrooms become a delightful secret ingredient when added to gravies or soups, rubbed into meat or sprinkled on roast potatoes.


FIELD NOTES

SUPPLIER SNAPSHOT

Ethically harvested and meticulously inspected in Serbia, our wild mushrooms grow naturally in forests that are responsibly cared for to maintain local biodiversity. As a family-run company, Pamin makes sure that its impact on the environment and community is beneficial. Through their commitment to social responsibility, biodiversity and exacting supply chain standards, the Pamin cooperative provides wild mushrooms that are good for the world at large.


Frosty Barrel Social Media

An ice cream shop with adult beverages and lots of flavor. 

National Bubbly Day 1/2

Super-extra-important-holiday Announcement! Saturday, June 4th is National Bubbly Day! Frosty Barrel is celebrating with our flight of bubbles and paired ice cream. It’s a flavor adventure for people who love sparkling and the treat you deserve this week.  

 

National Bubbly Day 2/2

Calling all bubble enthusiasts! Saturday, June 4th is National Bubbly Day! We've been enthusiastically enjoying this important holiday all week. Join the cheer with a Frosty Barrel Amaretto Pear Prosecco float. The pear almost grips the Amaretto reduction creating a swarthy contrast to the buoyancy of the pear and Prosecco. 


Flavor Announcement Preamble. 

Did you know that Frosty Barrel makes OMG-worthy dairy free ice cream? Our DF ice cream is so delicious, dairy-lovers order it. This month’s dairy free flavors are our invigorating Chocolate Thin Mint and luscious Strawberry. Last call to for Mountain Blackberry, come in while it’s still in the case! 

Image: Float of Mountain Blackberry


UBE Is Back - black berry is going(?)

Did you know Ube is back in the case? It is. 


A Very Vegan Heads Up!

Our super popular dairy free Mountain Blackberry is heading out. Come in for a last hurrah while it’s still in the case! 


Thin Mint Flavor Announcement

Say a Dairy Free Hello to Chocolate Thin Mint. Rich, creamy texture + cookie crunch + invigorating mint = no-compromise-happiness. Come on in for a scoop served with cheer or take a pint to your favorite dairy-free person. Side note: this flavor sells out super quick. Open from 12PM - 9PM all week! 


Last Day of School and Cookie Monster

Frosty Barrel’s Cookie Monster is here to celebrate the last day of school! Sublime vanilla base and Low Rider Cookie Co.’s Brown Butter Triple Chocolate cookie with a ribbon of fudge folded in. Yep, it’s good. Treat them. Treat yourself. We’re open until 10 every night! 

Image: Kid holding Cone. 


Father’s Day

Whose up for a perfect Father’s Day in the backyard? Frosty Barrel Kentucky Bourbon ice cream. Bacon bread pudding with Whiskey Caramel Sauce. Grilled meat. Order a pint for pick up or delivery! 

Create Image: Pint of Kentucky bourbon, cherries, rocks glass, big cubes. Grill in the background. 


Father’s Day Cherry Whiskey Caramel Recipe / Candied Orange Peel 

Cherry Whiskey Caramel Recipe. Bring to a boil: 1/2 cup unsalted butter 1 cup sugar. Let boil for 6 minutes or until amber color. Remove from heat. Drizzle in (slowly, it will froth) 1/3 cup whipping cream. Carefully mix. Slowly drizzle in 1/4 cup Blue Spirits Cherry Whiskey. 1 pinch salt. Mix with care. Let cool. 

2 large oranges, ¼ inch of top and bottom cut off

4 cups sugar, divided

3 cups water

Remove pith from peels and cut into ¼-inch-wide strips. Cook in large pot of boiling water 15 minutes; drain, rinse, and drain.

Step 2 Bring 3 cups sugar and 3 cups water to boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain.Toss peel and 1 cup sugar on rimmed baking sheet, separating strips. Lift peel from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days.
  

Flavor Introduction DF Strawberry ice cream

Introducing Frosty Barrel’s dairy free Strawberry ice cream. This flavor is responsible for a lot of happy faces – it is bight red berry flavor beams.Take a pint home and enjoy a scoop as a Chambord, Prosecco float. Serve it with skewers of lamb drizzled in pomegranate syrup for a flavor flex. 


New Beer Announcement

Tieton Strawberry cider is off the hook beautiful. We’re paired it with our toasted coconut ice cream.


Flavor Announcement

Grab your flip flops and stroll the sunny side of the street. Frosty Barrel’s Mango ice cream transports people…Like they go to a happy place for a collective moment of flavor bliss. We’re pairing it with 



SCORCH Concept Menu

A concept menu for a hypothetical Australian start up. Client had hypothetical labor, non existant culinary talent, imaginary space restrictions and required in the moment-real-time pricing (2016). This. project. was. so. much. fun.

Menu Items Created for a kitchen that has little to no counter space. No Chef. Sauces can be served on the side or ordered a la carte.


Availability Australian-sourced produce, meat and seafood products are locally available. Spice rub, dressing, sauces and pearls available online from AU companies. All ingredients available year around unless noted.


Pricing Protein based on 400 gram portions unless otherwise noted. All prices are in AU $ and costs sourced from shops in Macay. Priced per portion.


Prep time does not include plating at service. All sauces are premade unless noted. Ginger and garlic are prechopped.


Keeps Number of days is conservative by 1 day. 3.333° C is the highest storage temperature allowed in the US. Keep time based fresh food and after prep.


Equipment necessary All items require that Scorch has a standup 3-bay cooler, counters, knives, bowls, hotel pans and utensils. All of the menu items I’ve suggested require the afore mentioned. Special equipment is noted.


Customer Appeal Vegetarians are going to hate this menu. Customer appeal is based on the general public and tourists.


About the modular menu:

Customers can order sizzle steak and make a bahn mi sandwich or a hoagie.

The meats are intended to accompany any of the sides and any of the sauces, depending on how occidental or how Asian one is inclined to eat.


SCORCH Mains:

FOR THE GRILL FRAGRANT CHICKEN:

CHICKEN TENDERS, BALINESE SPICE RUB (WHITE PEPPERCORNS, BLACK PEPPERCORNS, NUTMEG,LEMONGRASS, GARLIC, SUGAR, TURMERIC, SESAME, ONION, CHILLI, SEA SALT, GALANGAL, GINGER, MACE)

Pricing $10.72

Prep Time with thawed chicken tenders 10 minutes for 4.53 kilograms of chicken.

Keeps after prep 4 days at 3.33° C

Appeal: Fragrant chicken is a flavor powerhouse. The comfort of baking spices with a touch of heat and wine-friendly nuttiness nudge the less adventurous into the waters of sizzle and zest.


TUSCAN CHICKEN CHICKEN TENDERS, TASTE OF TUSCANY HERB BLEND (FENNEL SEEDS, BASIL, GARLIC, SEA SALT, ROSEMARY, OREGANO.)

Pricing per portion 10.72

Prep Time for 10 minutes for 4.53 kilograms

Keeps after prep 4 days at 3.33° C

Appeal: Approachable to kids or the finicky eaters in a group. Very Australian wine friendly and a good basic.


MIDDLE HARBOUR BARRAMUNDI FILLET OF SEA BASS MIDDLE HARBOUR BLEND (SEA

SALT, LIME LEAVES, LIME ZEST, TASMANIAN PEPPER, BLACK PEPPER, GREEN PEPPERCORNS, LEMON MYRT L E , DILL WEED, CHERV I L , PARSLEY, GREEN ONION, WHITE ONION.) SALT AND PEPPER.

Pricing $15.44

Prep Time 15 minutes for 10 Lb

Keeps after prep 2 Days at 3.33° C

Appeal: Light and citrusy flavors. When ordered with the lettuce leaves, it’s a wonderfully active way of eating. Pairs perfectly with a Sauvignon Blanc or passionfruit cocktail. Light eaters will love it. Adventurous eaters will gravitate to it.


SMOKEY HALOUMI CHEESE SMOKE ON THE WATER SPICE BLEND (SMOKED SEA SALT,

GARLIC, PAPRIKA, CHILLI, ONION, GARLIC, GREEN PEPPERCORNS, WHITE PEPPERCORNS, BLACK PEPPERCORNS, SAGE, ROSEMARY, THYME, CUMIN.)

Keeps 14 days

Prep Time 15 minutes

Appeal: A recent study by the University of Michigan found that cheese is literally addictive. There’s science behind the dish. The squeaky crunch of Haloumi along with the salty, peppery flavor will have a party of 6

immediately ordering more and inspire more wine and cocktail sales.


SCORCH Mains

SALT AND TASMANIAN PEPPER KING PRAWNS, SUGAR CANE STICKS LARGE KING PRAWNS, SALT, PEPPER

Pricing $11

Keeps 4 days, shelled. 2 days in shell

Prep Time 18 minutes

Appeal: This is a dimensional and interactive dish. A way to honor local industry. Just enough sweetness to be thrilling.


ORANGE PEPPER BEEF

SIZZLE STEAK, ORANGE PEPPER RUB (BLACK PEPPER,

SEA SALT, ORANGE ZEST, GARLIC, ONION, LEMON ZEST. )

SESAME OIL, SOY, SCALLIONS.

Pricing $10

Prep Time 10 Lb 10 minutes

Keeps 7 days at 3.88°C

Appeal: Beef attracts a wide and nuanced group and is a staple for most diners. The scent of this beef cooking will inspire others to order it.


KOREAN PORK

PORK FOREQUARTER, GARLIC, WHITE PEPPER, SALT,

GINGER SOY, BROWN SUGAR, SPRING ONIONS

Pricing $6.32

Prep Time: 10 Lb 20 minutes

Keeps 6 days

Appeal: Sultry bold flavors are perfect cocktail food and the sugar & Soy will turn the pork a gorgeous caramel color.


OYSTERS

OYSTERS OPENED BY THE FISH MONGER, WITH BUTTER,

SOY, LEMON, SESAME OIL SAUCE, GREEN ONIONS,

GINGER.

Pricing $7.32 1/2 dozen

Prep Time 6 minutes (sauce)

Keeps 1 day

Appeal: Salty, sweet slurp able can be eaten raw or grilled. Easy, flavorful and exotic.


SCORCH Sides

SCALLOPS ON THE HALF SHELL

Pricing 1.90 each

Prep Time none, comes shelled

Keeps 1 day

Appeal: Pretty and elegant. Instagram bait


LEMON JUICE AND MARINATED VEGETABLES

Keeps 4 days dressed

Pricing $3.50

Prep Time 1 hour

Appeal: A perfect accompaniment to pork, beef and fish or a great way to start the meal


RED WINE MARINATED PORTABELLA

Pricing $3.60

Prep Time 15 minutes

Keeps 2 days dressed 6 days prepped; 10 days unprepared

Appeal: Adds a depth of flavor. It’s meaty but light.


SCORCH Vegetable and Starch Sides


TORN BAGUETTES & OLIVE OIL

(CAN BE PUT ON THE BARBECUE)

Pricing $3.50

Prep time 1 minute

Keeps 3 days

Appeal: Basic but welcoming and provides the customer with a sense of satisfaction


SOBA NOODLE 200 GRAMS COOKED NOODLE

Pricing $1.68

Prep Time 15 minutes

Keeps 4 days

Appeal: Versatile starch that can be had with a sauce or protein


RICE 300 GRAMS OF COOKED RICE

Pricing 18¢

Equipment necessary Rice Cooker

Prep Time 25 minutes

Keeps hot 4-6 hours

Appeal: A basic side and a fantastic vehicle for sauce, meat and vegetables


WOMBOK SLAW SALAD CABBAGE, CARROT, R I C E

VINEGAR, SUGAR, SOY, SESAME, FISH SAUCE

Pricing $4

Prep Time 15 minutes for 15 Lb

Keeps 2 days dressed 5 days

Appeal: A bright relief to a lot of barbecue


CUCUMBER SALAD WITH VINEGAR AND SOY DRESSING

Pricing $2

Prep Time 35 minutes for 15 Lbs

Appeal: Crisp and easy to eat. Makes the customer feel a sense of healthiness and will therefore order more.


LETTUCE CUPS

Pricing .50¢

Prep Time 45 minutes

Keeps 4 days prepped; 7 days unprepared

Appeal: Stuff them with stuff! Add chicken or prawns put herbs on top and dip them in hoisin. Interactive food.


HERB SALAD

Pricing 1.28

Prep Time 1 hour

Keeps 4 days

Appeal: Herb garnishes add depth and flavor to the dish and provide the customer for a customizable experience


SCORCH SAUCES


SAUCES (2 OZ SERVING)

Appeal: By adding the option or providing the option of sweet, salt, sour, spicy and umami, customers will be able to customize their flavor components.


HOISIN

Price 1.36

Prep Time none

Keeps 30 days

Appeal: the ketchup of the east, hoisin softens spice, bitter and gamey flavors


BBQ SAUCE

Price 50¢

Prep Time none

Keeps 30 days

Appeal: The salt, sugar, sour and sweet of BBQ attracts a broad range of diners who like big flavor


SOY, VINEGAR AND SESAME OIL (HOUSE MADE)

Price 75¢

Prep Time none

Appeal: This sauce cuts through cloying flavors and coats the tongue with oil, making food more flavorful

Prep Time 10 minutes

Keeps 20 days


SWEET CHILI SAUCE

Price $1

Prep Time none

Keeps 30 days

Appeal: Not for everyone, but the right hot sauce will create curateable and specific fanbase.

 

DRINKS

SPARKLING AND STRAWBERRY PEARLS

Price $3

Prep Time 2 minutes

Keeps 2 days open

Appeal: Festive and pretty


WHISKEY & ICE TEA

Price 2.50

Prep Time 8 minutes

Keeps 5 days

Appeal: An easy drinking cocktail that can stand up to char and bold flavors


RUM & LIME

Price 2.10

Prep Time 2 Minutes

Keeps 12 Days

Appeal: a cooling, sweet/tart drink that clenses the palate.