Stuffed Shiso leaves

Stuffed Shiso Leaves

• 12 or more shiso leaves, blanched in boiling water by dipping them in and out quickly
• Sushi rice, see below

Put a dollap of sushi rice off-center on one leaf. Fold bottom edge up and over rice, fold sides in, and roll up the leaf. Repeat with remaining leaves. Put on plate and enjoy. Next time I make this, I am considering making a dipping sauce, perhaps of shoyu (soy sauce) and garlic.

Sushi Rice -- from World of the East Vegetarian Cooking by Madhur Jaffrey

• 4 T. rice wine vinegar
• 4 T. sugar
• ½ t. salt
• 6 cups freshly cooked Plain Japanese Rice*

Mix first three ingredients together and set aside. Once rice is cooked and while it is still warm, put it in a flat dish and slowly pour the vinegar mixture over while ‘stirring’ the rice gently. Continue to ‘stir’ the rice so that it cools.

* Note: I use a variety of rices—depends on what I have in the cupboard or what sounds good that time. What I used at the dinner last month was Sushi rice, a sticky rice.

Gone Fishin?

Hey all,

I recently found out that Lake Milton and Berlin lake have healthy populations of Walleye. I'm not a very experienced angler, but I love Walleye and thought it might be fun to go fishing in either lake sometime. If anyone's interested, give me a holler.

Danielle

Fennelated High Summer Minnestrone

I was inspired by the cool weather and the awesome stuff in my basket to make a hearty, fresh summer soup. I’m looking forward to eating this into the winter, as it made a lot.

Ingredients

Bunch of fennel
2-3 large carrots, or several small
Garlic
Onions (of the kind we get from BB farm)
Bay leaf
Shelly beans
Olive oil
Zucchini or summer squash rough chop
Corn, shucked, uncooked
Tomatoes, rough chop
Escarole, or other greens (Lacinato kale would also be delicious)
Salt and pepper

Add, fennel, carrots, garlic, onion and bay leaf to a large soup pot. Add water to cover, plus salt and pepper. Bring to a very soft boil and keep there for about 20 mins, or until fragrant.

Remove the fennel, leave as many carrots as you like. Add shelly beans and continue to boil at a low boil, till beans are soft.

Put a pan on medium high and add olive oil to film the bottom of the pan. When hot, add rough chopped garlic and onion, add zucchini. Add salt and pepper to taste. When done to your liking, add to soup.

Add the rest of the ingredients and continue at a low boil for a few more minutes, until greens are wilted. Adjust seasoning. Serve with grated parmesan.