Monday, April 23, 2012
Welcome to Week 3 of the Garden to Table Challenge!!
This week's GTTC entry was super freaking yummy. First I made a big batch of a classic Hong Kong style XO sauce - (dried scallops, dried shrimp, country ham, last fall's ground red chili peppers, garlic, ginger, shallots, oil - all cooked down slowly till golden and fragrant, then seasoned with a dash of sugar). It's an expensive and delicious condiment that adds a slightly spicy umami flavor to any food. For lunch, I simply sauteed the asparagus, and then added the cooked soba noodles with a generous spoonful of XO sauce. I made this using my purple asparagus - which is foolproof for cooking with - when they turn green, they're done!