Every now and again, I try to brush up on my knife skill knowledge. I still don’t have the best cutting techniques, but I’m always trying to work on them. Stella Culinary has some great instructional videos, to this end. Today, just a review of those little cuboids and cuboe: julienne, brunoise, and batonnet.
Do this. Seriously. Not often, because these are seriously fried, but oooh, the flavor!! Oh, and watch out for the scotch bonnet pepper (known to some as habanero). Seriously… if you use scotch bonnets, please (please) use gloves. Real real talk.
But back to “doing this”… If you do not know Caribbean food, I suggest that you give it some serious consideration. If you like bold flavors of pepper, cumin, cardamon, and curry… If you are comforted by rich, savory stews and rice dishes… If you appreciate mango, plantain, pineapple, coconut and other hearty and cookable fruits… If you like any or all of these things, get thee to your local vegan-friendly Caribbean restaurant.
There are more and more Caribbean restaurants offering vegan alternatives. For instance, the Nashville Farmer’s Market is graced with Jamaicaway, which has a ton of vegan choices on its menu. North Philly loudly claims Caribbean Feast. Go now… well, after you watch the video… and find your local vegan-friendly Caribbean restaurant.
Know that CaribbeanPot is not vegan, but I can’t express how much I recommend checking out the site (if you can handle meat pics) and think about the available recipes. It is a great place to look for seasoning combinations and cooking techniques. Chris has a vegetarian section where you will find many vegan recipes and veggie recipes that are easily altered (made vegan).
Ok, there is a recipe here, but mostly I wanted to post this for the stir fry technique–including the way that the flavors are built in the wok. Oh, and ignore that “chopped eggs” thing at the end.
Things they didn’t say: your wok should be a seasoned stainless rather than pre-coated. Do not overcrowd your pan. Less in the pan is better. The larger your pan the better–but remember that your stovetop does not get super hot.
Eating seasonally is a great way to keep your body in sync with your environment. The closer the food is grown to you, the better. Not to mention, it gives you the opportunity to support local farmers. Foods include peaches (yay for Georgia readers), strawberries (get them while you still can), and corn.
July Superfoods: 6 In-Season Picks To Try This Month
There may not be a better month for seasonal eating than July. The very best of nature’s candy — fruit — is on full display, and the refreshing veggies that help keep us cool on hot days are plentiful.
While they may not all be traditional cookout fare, we bet you can incorporate quite a few of these July superfoods into your next summer barbecue. Take a look at some of our favorites below, then let us know what we forgot in the comments.
Original post, here (with gorgeous pictures).