Gyeran Mari

Gyeran Mari

Gyeran Mari is a Korean rolled omelette.
Looks easy but patience and a deft hand is needed.

5 eggs beaten well
1 small carrot grated fine
1 small shallot minced
6 flat anchovies chopped in small pieces
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon ground rosemary
olive oil, about 1 tablespoon or so

Beat eggs well and add remaining ingredients, except oil.
In a medium frying pan brush some of the olive oil
on one side of the pan.
 Thinly spoon some of the egg mixture
in the oil (about half a cup). Cook on very low heat
till egg mixture just starts to solidify. 
Lengthwise roll that portion of egg then
slide it to the edge of the pan.
Brush more oil and add more egg mixture to
edge of partially cooked egg. Repeat
This process again and again till all
the egg mixture is used up. Cook edges
of the rolled omelette as well.

Remove omelette from pan and let sit for 5 minutes.
Cut rolled omelette into small squares
and serve warm or cold.
I used what I had on hand for ingredients 
in the omelette but other items could
be added sparingly to enhance the taste 
and look of this beautiful omelette.

Long story short, my attempt was a complete failure.

Back to the drawing board.

Spicy Stir Fried Long Beans

Spicy Stir Fried Long Beans

12 long green beans diced very small
1 tablespoon olive oil
1 tablespoon unsalted butter
2 small shallots slivered
3 garlic cloves minced
1 tablespoon minced ginger
2 tablespoons mild green peppers diced
1 teaspoon turmeric
1 teaspoon ground fenugreek
1 teaspoon ground cumin
1 teaspoon ground mustard
1 teaspoon turmeric
1 teaspoon ground black pepper
1/8 teaspoon Thai pepper flakes
1 teaspoon dried Thai basil
1/4 teaspoon himalayan salt
2 teaspoons oyster sauce
1 tablespoon brown sugar
1/4 cup coconut flakes
1 tablespoon mirin
1/4 cup water

Once again I've purchased green long beans and mild green peppers from the farmers market. Saute all ingredients reserving beans, oyster sauce, brown sugar, coconut flakes, an d mirin. Adjust pepper flakes to your taste. When flavors are melded, add water, oyster sauce, brown sugar, coconut flakes, mirin, and beans. Cover and cook till beans are soft about 10 to 15 minutes. Add more water if needed. Serve as a side dish or a meal over rice. Many recipes call for minced pork. We'll be having a roast pork loin so no we had no need for additional protein. Beans are still crunchy and tasty too. I will definitely make this recipe again.

Gluten Free Fried Green Tomatoes

Gluten Free Fried Green Tomatoes

3 large green tomatoes
3 tablespoon gf flour
3 tablespoons potato starch
1 tablespoon Mrs. Dash
2 large pasture raised eggs
1/4 cup buttermilk

dash or two or so of hot sauce
1-1/2 cups yellow corn grits
olive oil or avocado oil for frying

Core then slice green tomatoes into 3/8 inch thick slices and set aside. On a large plate put flour and potato starch and Mrs. Dash and mix. Dip each tomato slice into the flour mixture and set aside on a separate plate. Let sit till a bit dry. Meanwhile in a medium bowl beat eggs, then add buttermilk and hot sauce, and mix till just blended. On another separate plate add the corn grits and flaten to accommodate the tomato slices. Dip each tomato slice in the egg mixture and then into the corn grits. Place them on a clean plate one at a time. Continue till all tomatoes are coated. Let the coated tomatoes sit to dry out for half an hour. At the end of the time add the oil to a large cast iron frying pan. When oil is nice and hot add coated tomato slices one at a time and fry on one side and then the other, allowing plenty of space between each tomato slice. Drain on paper towels and serve with your favorite remoulade style sauce. Very Southern and so good.

Mid Summer Dream

Mid Summer Dream

Enjoying my perennials at their peak;
many have matured and are a delight to behold.