Showing posts with label sesame oil. Show all posts
Showing posts with label sesame oil. Show all posts

Thursday, June 7, 2012

Green fusion couscous



I think the reason why I love my neighborhood is that it is culturally pretty diverse for Italian standards.

My daughter has been lucky enough to spend her first years with a tight-knit group of friends with parents from several continents, exposing her from the start to different religions and traditions. Just as an example, one of her oldest friends is half American, just like her. Our neighbors and good friends are from Argentina. Her favorite playmate is a girl from the Philippines and there are children from all over the world in both our children's classes.

This may be a given in many countries but it is still a novelty in Italy. This country only recently went from being a country of emigrants to one that welcomes large amounts of immigrants, making diversity a reasonably new concept here, especially in the more gentrified neighborhoods. Many children here are first generation Italians and some just moved recently and are still coming to terms with a new tradition and language.




Sometimes I hear things people say that make me cringe. I realize it is often more the result of not being accustomed or exposed to diversity than an actual feeling of superiority and more often than not the words are said totally unaware, without malice, but it makes me realize we still have a ways to go.

My children and I often talk about being different, because we/they are different. Their mother speaks to them in a foreign language, they do not take religion in school (how about teaching children about the religions of the world to help them understand them and be more tolerant than having an hour dedicated to the Catholic religion, that most children learn about in Sunday school anyway?), their grandparents and aunts and uncles and cousins live all over the world and speak a variety of languages.




We have a book full of fun and interesting drawings about different people, different colors and different shapes. Tall people, short, people, big people, thin people. Blue eyes, brown eyes, green eyes. Big noses, tiny noses, bumpy noses, freckly noses. Long hair, short hair, curly hair, frizzy hair. Blonde, brown, black, grey, white. Huge ears, wrinkly ears, hairy ears. Some of the men wear pants, others tunics or skirts. Some have short hair, some have long hair. Some wear earrings, some don't. Some women have bare chests, others are covered from head to toe, some have colorful tatoos and shaved heads, others have plates in their lips. 

We are different, different is good, different is important.

Yesterday my daughter told me she heard something someone said to a classmate of hers. It was not outright offensive but she grasped the fine line between funny and hurtful and felt bad for him. This made me happy, because now I know she has the sensitivity to think more about how she communicates with people.




If we all stop to think before we speak, we could avoid a lot of hurt. I do it, we all do it, every day, usually without noticing. We could avoid hurting those we love, our friends, our colleagues, our acquaintances and even and foremost strangers. 

Food is another powerful way to reach out to each other, cross borders and cultures, as Sasha reminds us every day. I try to expose my children to the world's incredible variety through the meals I prepare daily for my family.

This dish is definitely a result of globalization, an example of a fusion dish.

There are ingredients and inspirations from Maghreb, Thailand and Japan in this simple meal. It takes just a few minutes to throw together and is full of vitamins, it is light and extremely tasty. Once again I will be giving you general guidelines because how and what you use is really up to you and your personal taste. The dressing (which I found in an old Donna Hay book) has very little oil in it and to keep things even lighter and healthier I used less couscous (which you can buy whole wheat) and more veggies. Oh, and don't discard the tough stems, I have a recipe coming up for those too!


 

Thursday, March 1, 2012

Ginger miso carrot soup



Don't you sometimes wish you could touch up your life a little?
Add some color here, soften some sharp edges there?
Some weeks are a little duller than others. On those days a little contrast wouldn't hurt. Other times stuff just gets on your nerves. How about erasing it with one quick swipe?

Come on, you know it would be cool if you could sometimes  photoshop your day a little.
Keep the basics but tweak them a bit. If energy was low and stress levels high, you would just move a cursor up or down a line until you reached the percentage that suited you best.



  
I wouldn't mind cropping some aspects of my life these days, parts involving desks, meeting rooms, coffee machines, badges and monitors, but unfortunately you need more than a mouse or a touch pad to do that in the real world.

Truth is, I am not big on photo editing either. I get by with the really basic stuff and my limited knowledge  is just enough to try to slightly improve my amateur photography skills. Sometimes the light is so superb that I don't even need to turn to photo editing, but today I had a good recipe for you and a bunch of terrible pictures, the kind you take in a dark kitchen in a rush, with family members hungrily and impatiently waiting around a dinner table. So I decided I could distract you and tell you about the deliciousness of this soup anyway.
  
  
I was smitten with this soup the minute I laid eyes on it. It seemed like the perfect way to a) use up all those carrots I had in the fridge and b) devise another way of getting my kids to eat cooked carrots. They are slightly miso-soup-obsessed so I thought if I just called it miso soup and told them the color came from the miso paste, they would eat it. Guess what? It  worked perfectly and my daughter's jaw dropped when I told her right after she literally finished licking out her bowl that she had eaten carrot soup. That doesn't mean you don't taste the carrots, because they shine through, but every spoonful is accompanied by the tingling flavor of ginger on your tongue, the smoky nutty taste of sesame oil and the umami from the miso paste. It is Japan in a spoonful.

Ingredients
about 2 pounds carrots,  sliced thinly
about 4 garlic cloves, peeled and smashed (or to taste)
1 onion, finely chopped
1 tbsp finely grated /chopped ginger (or to taste)
4 cups vegetable stock
1/4 cup miso paste (the recipe suggests white miso paste, but I only had dark paste so I started with less and added it little by little)
olive oil
toasted sesame oil
2 sliced scallions for garnish (I unfortunately didn't have any)

Cover the bottom of a saucepan with olive oil, heat it and add in the carrots, onion and garlic. Sauté for a while, then add the stock and grated ginger. Simmer covered until carrots are tender, about half an hour.
Blend soup and then mix together the miso paste with a ladel of hot soup . When it has dissolved pour it back into the pot. Taste and add more if you like. Season if needed and then serve in individual bowls, drizzled with the sesame oil and garnished with scallions.

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Tuesday, April 19, 2011

Peanut & toasted sesame dressing, design and more awards






Sunday was the last day of the Salone del Mobile, the international design fair, which is a very interesting event indeed, but overcrowded and not a place to go with children and strollers. The atmosphere is totally different at the Fuori Salone, events and locations open to the public all over the town, many of which in the more artsy and emerging areas of the city.

(The pictures were all taken with my cell phone).


  







In good weather, it is a great way to take a stroll and let the kids run around and wonder at all the colorful and bizzarre creations while parents get an idea of the creative juices flowing outside nurseries and a whiff of their distant life of exhibits, cocktails and designer objects.









It is exciting to discover yet another facet of the place you live, new buildings (finally!) being constructed in abandoned industrial areas and sites of a city that, despite being one of the design capitals of the world, has shown little urbanistic innovation in the past decades. As always, food was present too, in one way or the other.







And since it is spring and we are talking of ideas and creations from all over the world, here is a very simple yet fabulous idea I got from Design, Wine & Dine. It is a peanut sesame dressing you can use on salads or any other kind of vegetable and it is delicious. I think I would like it on just about anything, even my bare fingers.