A Week of Shiso*
May. 3rd, 2012 12:37 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
parasitegirlAs God is my witness, I didn't know shiso was capable of taking over a garden. I should have known. It behaves like mint. Last year's seedpods seem to have contaminated my whole balcony. I am removing shiso sprouts from many a planter . Today I am bringing one shiso-plant to the studio in an attempt to encourage "Take a leaf home..take 5!"
... if I see anyone taking a leaf home I will try to make them take a whole plant.
My original idea was to blog a whole week of shiso uses…but I could see myself growing really annoyed with shiso and having a fridge full of shiso-food item I don't want to contemplate ever again. I live alone.
So, I'm only promising 4 days in the week. If I use it everyday and tell you about it. Hey, think of it as a Bonus. SERVICE FOR YOU!
I started with one of my go-to recipes.
http://www.nibbledish.com/people/yongfook/recipes/yuzu-pesto-tagliolini-with-shiso-olive-oil
For the pesto (makes enough for 4 servings)
• 1 generous tablespoon of Yuzu Kosho
• 100ml of fruity olive oil
• large handful of pine nuts
• 2 cloves of garlic
• juice of half a lemon
For the shiso olive oil (makes enough for several servings)
• 5 shiso leaves
• 100ml olive oil
• tablespoon of water
• juice of half a lemon
• salt and pepper, to taste
But, really, I don't always care about plating a lovely meal. I don't need a hue amount of olive-oil based dressings. I have taken to just throwing the five leaves into the first "Pesto" mix, blending it, and calling it a day. This recipe also made me fall in love with Yuzu Kosho… it's a condiment I fully support.
This is how I ate it today:
That's kamut pasta, green beans, northern beans, a tomato (yeah, I'm cleaning out the fridge) with the pesto and olive oil drizzled on and parmesan shavings.
How I will use the rest of the "shiso-pesto":
This spicy but creamy stuff rocks as a pasta-salad dressing and a little goes a long way. Lunches! Pasta (health+ option is to use Kamut or Spelt pastas) some shocked green veggies, a bit of tomato, maybe a bean or two…maybe shredded basil…whatever is on hand, toss, pack, allow flavors to mingle a while…enjoy!
*Minus 3 days.
P.S. some of the left-over Shiso-lemon-oil went into my tabbouleh.
... if I see anyone taking a leaf home I will try to make them take a whole plant.
My original idea was to blog a whole week of shiso uses…but I could see myself growing really annoyed with shiso and having a fridge full of shiso-food item I don't want to contemplate ever again. I live alone.
So, I'm only promising 4 days in the week. If I use it everyday and tell you about it. Hey, think of it as a Bonus. SERVICE FOR YOU!
I started with one of my go-to recipes.
http://www.nibbledish.com/people/yongfook/recipes/yuzu-pesto-tagliolini-with-shiso-olive-oil
For the pesto (makes enough for 4 servings)
• 1 generous tablespoon of Yuzu Kosho
• 100ml of fruity olive oil
• large handful of pine nuts
• 2 cloves of garlic
• juice of half a lemon
For the shiso olive oil (makes enough for several servings)
• 5 shiso leaves
• 100ml olive oil
• tablespoon of water
• juice of half a lemon
• salt and pepper, to taste
But, really, I don't always care about plating a lovely meal. I don't need a hue amount of olive-oil based dressings. I have taken to just throwing the five leaves into the first "Pesto" mix, blending it, and calling it a day. This recipe also made me fall in love with Yuzu Kosho… it's a condiment I fully support.
This is how I ate it today:
That's kamut pasta, green beans, northern beans, a tomato (yeah, I'm cleaning out the fridge) with the pesto and olive oil drizzled on and parmesan shavings.
How I will use the rest of the "shiso-pesto":
This spicy but creamy stuff rocks as a pasta-salad dressing and a little goes a long way. Lunches! Pasta (health+ option is to use Kamut or Spelt pastas) some shocked green veggies, a bit of tomato, maybe a bean or two…maybe shredded basil…whatever is on hand, toss, pack, allow flavors to mingle a while…enjoy!
*Minus 3 days.
P.S. some of the left-over Shiso-lemon-oil went into my tabbouleh.
