Amidst our cookbook editing frenzy, look what popped up on Amazon, Target, Barnes & Noble, Simon & Schuster and more! And it’s available for preorder!
We always say making preserved lemons (or any citrus) is as easy as lemons and salt. and that’s exactly what’s on the cover! Initial feedback is so positive and we truly can’t wait to share more about what’s going inside! Let us know what you think in the comments.
Out in the orchard with Andy
Thursday I took a break from cookbook editing to visit Andy’s Orchard with my friends from Baker’s Dozen - a San Francisco-based baking group. They are the reason I found Andy’s Orchard back in 2017 and Thursday’s visit was just as special. Andy and his team prepared a tasting of over 20 stone fruits for us and then two docents took us out into the orchard to pick fruit fresh from the trees. I learn something new every time I visit!
How to peel a peach
Speaking of stone fruit, the first time I posted this peach-peeling tutorial reel on Instagram, it received over 300K views. You can click over and watch it or here is my pictorial version. Why peel a peach? It’s perfect for fresh peach pie when the silky feel of a peeled peach is ethereal!
Korean Hawaiian cooking class recap
With high energy and lots of aloha spirit, our Civic Kitchen class made mandu (Korean dumplings), kalbi (Korean grilled short ribs), Cho Jung (dipping sauce for the mandu), and cucumber and bean sprout banchan (side dishes). Like last time, the students really enjoyed my unique Hawaiian influenced spin on these dishes that all originate from my husband’s family recipe book.
Bonus Recipe: Bean Sprout Namul
We made this side dish during my Korean Hawaiian class but the recipe is not yet on my blog. So here you go!
Makes about 10 servings
Ingredients
2 12-ounce bags mung bean sprouts
1.5 teaspoons gochugaru
2 tablespoons soy sauce
2 green onions, finely chopped
1 clove of garlic, minced
1 tablespoon sesame oil
2 teaspoons toasted sesame seeds, slightly crushed if possible
At least 1 teaspoon salt
Instructions
Par-boil the sprouts for 1 minute. Drain well and pat with dry towels to remove as much moisture as possible. Then place dry, blanched sprouts in a mixing bowl.
Mix all of the other ingredients in a small bowl, then add the mixture to the drained, cooled sprouts and mix well. Taste and adjust the seasonings.
Serve immediately or store in the refrigerator for up to 5 days.
Beth’s favorite sound bites
Head over to our Sumac & Sunshine newsletter for another bonus recipe using preserved lemon - a simple but sublime compound butter.
My latest recipe for Manischewitz - you’ll never guess!
Beat the heat cactus salad by Laura Bashar of Family Spice.
3-ingredient pineapple sorbet by Sandi Gaertner of Fearless Dining.
Mystery link: Could be one of my recipes or someone else’s!
Have any questions? I never tire of talking about food so leave a comment below or reply to this email. Happy to help! Have a delicious weekend.
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Seeing this pop up made my day. Congratulations! I cannot wait to make room for it on my bookshelf.