Posts Tagged ‘san leandro’

Wild Honey Egg Eggplant

Here’s my recipe for the Pacific Coast Farmers’ Market Association’s first #myPCFMAplate recipe competition mentioned in the previous post. This is a variation of Chinese eggplant chili garlic sauce using ingredients from the Downtown San Leandro Farmers’ Market. Except for the rice and soy sauce, all ingredients in this dish are regularly available when the market runs from April to October. Cremini mushrooms were used to add earthiness. Araucana chicken eggs, which are smaller and with a blue-green tinge not seen with most store-bought eggs, were used for protein since beef is the only occasional meat at the San Leandro market. Plus my girlfriend wants to eat less animals, especially pork. Wild honey from local beekeepers was the sweetener instead of the sugar seen in most similar recipes. For those who want meat, I suggest adding two Chinese sausages (lap chong), or ground pork, at around the same time the initial ingredients go into the pan. This recipe also allows for different amounts of gravy, depending on preference. 

Ingredients

1 onion

Half a garlic bulb

20 red Thai chili peppers

2 tablespoons ginger

4 Chinese eggplant

10 Cremini Mushrooms

3 tablespoons soy sauce

5 Araucana chicken eggs

3 tablespoons honey

3 sprigs basil

5 cups rice

2-4 cups water

*Feeds four

Directions

Wild Honey Egg Eggplant

Start cooking the rice in a rice cooker, simmering in a pot or whatever your preference.

Chop the onion, garlic, chili peppers, and ginger. Leave a handful of chilis on the side for garnish.

Heat a large pan with oil to high heat and add those ingredients, adding half to three-quarter cups of water at a time to prevent burning. 

After a few minutes, add the eggplant, mushrooms and soy sauce. Cover the pan and lower the heat to medium so they simmer together. Continue adding water as needed.

Wild Honey Egg Eggplant

When mushrooms and eggplant are half to three-quarters done to your liking, add eggs and scramble them. This will thicken the liquid. Continue adding water to your liking, making a sauce for the rice.

Wild Honey Egg Eggplant

Just before serving, chop and sprinkle basil, add the honey and turn off the heat. Leave some leaves aside for garnish.

Serve over rice, garnishing with remaining basil leaves and whole chili.

 

maceratedstrawberrycustard

 

I often go to the Downtown San Leandro Farmers’ Market with my girlfriend Jenny, making a date out of a grocery shopping trip. It’s not large, but there’s been a good variety of items we wouldn’t regularly see.

In hopes of winning dinners, an overnight stay or even some grocery money we entered the Pacific Coast Farmers’ Market Association’s first #myPCFMAplate recipe competition. Plus, it would be cool to be recognized. This was her’s. I’ll write an update if we win, but for now enjoy it for what it is.

3-5 fresh organic strawberries
1-2 calamansi
2 tbs wildflower honey
1 duck egg
1/2 c whole milk
2 tbs unsalted butter, softened
pinch of salt
sprig of mint
  1. Prepare the strawberries the night before. Start by cutting each strawberry into quarters. Put the strawberries into a container and squeeze all of the calamansi onto the strawberries. Leave it covered in the fridge overnight.
  2. Remove the unsalted butter from the fridge to soften at room temperature. Crack the duck egg into a bowl and set aside. Gently steam the milk and honey in a small saucepan. Whisk quickly as it gets heated. Remove from the stove.
  3. Begin to whisk the duck egg, while pouring all of the milk and honey in a little at a time. Pour this mixture back into the saucepan and whisk constantly for about 2 min until it starts to thicken. Take the saucepan off the heat.
  4. Add the unsalted butter and salt. Whisk throughly into the custard. Refrigerate until chilled.
  5. Assemble custard with strawberries on top and garnish with mint sprig. Serves 2.