Friday, February 29, 2008


" From December to March, there are for many of us three gardens ~ the garden outdoors, the garden of pots and bowls in the house, and the garden of the mind's eye ... "
~ Katherine S. White

~ 'Sweet May Memories'

~ Repeat dinner adapted from Nantucket Open~House Cookbook
(recipe featured in Diary of a Ho-Hum Housewife)

1/4 cup Hot chili sesame oil (House of Tsang)
1/4 cup vegetable oil
1/4 cup Seasoned rice vinegar (Nakano - red pepper)
1 Tbsp. brown sugar
1/4 cup soy sauce
2 Tbsp. chopped fresh ginger
3 cloves minced garlic
3 - 3 1/2 pounds (about 1 1/2 inch thick) ahi tuna steaks


1/2 cup unsalted butter
1 1/2 tsp. green wasabi paste (or more if you like it hot)
3 Tbsp. chopped fresh coriander

  • Whisk sesame oil, vegetable oil, vinegar, brown sugar and soy together. Stir in ginger and garlic. Pour over tuna steaks. Cover and marinate in refrigerator at least 4 hours, turning occasionally. Bring to room temperature before grilling.
  • Meanwhile, prepare wasabi butter. Beat butter and wasabi paste together. Blend in coriander.
  • Grill steaks over hot coals about 7 minutes total for rare, flipping once. Reduce marinade over high heat and serve sauce over sliced tuna topped with wasabi butter and a side of Asian Coleslaw & Roasted Brussels Sprouts.

    3 cups thinly sliced green cabbage
    3 cups thinly sliced red cabbage
    3 cups thinly sliced napa cabbage
    1 julienned sliced red pepper
    1 julienned sliced orange pepper
    1 julienned sliced yellow pepper
    6 diagonally sliced green onions
    1/2 cup chopped fresh cilantro

  • Combine in large bowl and top with dressing just before serving.
    6 Tbsp. seasoned rice vinegar
    6 Tbsp. vegetable oil
    6 Tbsp. crunchy peanut butter
    3 Tbsp. soy sauce
    3 Tbsp. brown sugar
    2 Tbsp. minced fresh ginger root
    1 Tbsp. minced garlic
    1 pound halved Brussels sprouts
    2 Tbsp. extra- virgin olive oil
    1 tsp. coarse salt
    1 tsp. freshly ground pepper
    2 Tbsp. additional olive oil
    Sprinkle of coarse salt
  • Preheat oven to 450 degrees. Combine olive oil, salt and pepper and toss evenly over Brussels sprouts to coat. Single layer Brussels sprouts in baking sheet. Bake until turning brown, about 30 minutes. Remove from oven and drizzle with additional olive oil.
    Sprinkle with sea salt.
  • Note: Enjoy dinner sipping a fine Michigan wine - keep the economy humming!


Anonymous said...

This is a yummy and pretty post. The collage is so attractive. I agree too that we are three gardeners right now--so much to be planned, planted, cooked, and they are all fun moments. Thank you for such a thoughtful post and sharing the recipes.

joey said...

Love new visitors and the name, anna--flowergardengirl. Must pop over for a visit. Your compliments are most kind. Thank you.

quu said...

That picture collection makes me really miss spring and beginning of summer.

I noticed that there were picture of yellow leafed Bleegind Heart ;)

joey said...

Thanks for popping in, quu. As you can see, I long for spring also. Bleeding Heart (Dicentra spectabilis 'Gold Heart') is one of my favorites ... for a larger photo showing its beauty clink on:

TR Ryan said...

i still can't get enough of your blog! Do you know my gardening cousin - P. Allen Smith? Seems you might have crossed paths.

Your reading list has some of my very favorites - Like Water for Chocolate! That's what your blog reminds me of Like Water for Chocolate!!!

joey said...

Greetings, t.r., and thank you for the lovely compliment. Blogs are fun to read, especially recipes that make your mouth water yet are 'non-caloric'. Many read cookbooks like novels (yet NEVER cook). My 'bistro' kitchen is 'the hub' of my home.

Wish I did know P. Allen Smith!(Really a cousin?)

Indeed, I see we have similar interests ... also Nina Simone (think I have every song she ever sang), Annie Dillard, G.G. Marquez, Out of Africa, English Patient, etc.