Cooking with Jacq Recipes – Catch my latest vlog when Jacq Davis from Epic Yard Farm came to visit my garden two weeks ago. A late breakfast was a garden fresh veggie frittata, and lunch was melon veggie soup. Here are the recipes:
3 large eggs, beaten
1-2 tablespoons extra virgin olive oil
2 small i’itoi green onions, white chopped, greens reserved
few malabar spinach leaves, halved and sliced thin, a few pieces reserved
small shallot, minced
1 clove garlic, minced
1 eight ball squash (or zucchini), quartered and sliced thin
1 Maras biber pepper, seeds removed, chopped with a few thin slices
fresh marjoram & thyme leaves
1-2 tablespoons butter, melted
salt & pepper to taste
fresh ground coriander
- Into 8″ cast iron skillet on medium heat, add onions, garlic, shallot, chopped pepper and saute for two minutes.
- Add squash and spinach, cook for two more minutes, turning occasionally. Grind coriander, pepper, and add salt.
- Melt butter in small pan, add herbs. Gently simmer five minutes to absorb flavor.
- Add beaten eggs to veggies. Cook till set on bottom. Top with slices of spinach and pepper for decoration.
- Put under broiler for three minutes, checking frequently. When top is set, remove from oven.
- Arrange on plate with fresh arugula leaves drizzled with extra virgin olive oil, Butingghan cherry tomatoes, and strawberries.
JACQ DAVIS MELON VEGGIE SOUP
serves 2 to 4
3 cups water
2 packets of bonito flakes
1-inch piece ginger, peeled and thinly sliced
2 cloves garlic, smashed with the side of a knife and chop into small pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon red or white miso paste
1 packet Bunashimeji (Brown Beech/Shimeji) mushroom
1 packet Bunapi (White Beech/Shimeji) mushroom
2 tablespoon dried ready-to-use wakame (seaweed)
2 cups of melon of your choice (any immature melon, watermelon/honeydew/cucumber/luffa, etc…) seeded, sliced
2 teaspoons salt, for the melon processing
1 tablespoon olive oil or sesame oil
1. Make the soup stock by boiling the 3 cups of water.
2. While the water is boiling, peel the melon, remove seeds and pulp. Cut the melon into 1/2 inch chunks/slices. Put melon in a large bowl, sprinkle 2 teaspoons salt and gently mix the melon with salt to draw out the bitterness of the melon rind. After mixing for 2 minutes, rinse under cold water and drain to dry and set aside.
3. When the soup stock water comes to a boil, turn off the heat and put in the bonito flakes. Let the mixture brew while you prepare the rest.
4. Rinse and remove the most bottom part of the Shimeji mushrooms, chop the mushrooms in half.
5. Heat 1 tablespoon olive oil or sesame oil over medium heat in a medium size soup pot. When ready, put garlic and ginger in the pot to quickly fry up for aromatics.
6. Add chopped mushrooms to cook for 2 to 3 minutes.
7. Add melon pieces to cook for 5 minutes, or until the melons are almost translucent.
8. Using a strainer, pour the soup stock mixture into the pot with vegetables. Put the dried ready-to-use wakame (seaweed) in the soup pot, also. Stir and wait till the soup becomes a gentle simmer again.
9. Turn off the heat from the soup pot. In a small bowl, take 1/4 cup of the soup and mix with miso paste to fully dissolve, then pour the miso mixture into the soup, mix well.
10. Taste and season with salt and pepper to your liking.
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