Pâte brisée salée / crust for savory tarts

Crunchy yet crumbles as you bite in. Among a number of pie/tart crust variations, this slightly salty crust is my favorite for quiches.

Dinner, September 12, 2012

We were totally stuffed after a delicious -- and huge --  Korean lunch at Hosoonyi in Edmonds. So this is what I came up with for a light supper.  

Benibana gohan / steamed rice with safflower petals

Cheerful orange-yellow rice accentuated with reddish petals. The slight bitterness of safflower petals is countered by sweet rice.

Benibana / koka / hong hua / safflower petals

Petals of Carthamus tinctorius

The petals are extremely fine, and soaking in cold or warm water immediately releases an orange-yellow color; rehydration does not take more than a few minutes. They taste faintly bitter, sharing the trait of chrysanthemum, as the plant belongs to asteraceae, the same family as chrysanthemum.

Shiromizakana to hakusai no misoitame / white-fleshed fish and Chinese cabbage saute with miso

Sauteing instead of deep-frying fish and using minimal oil in the following process results in a mild, comforting Chinese dish.

Kyuri to benibana no sunomono / Japanese cucumber and safflower in sweetened rice vinegar

A typical cucumber dish comes to life with the addition of bright safflower petals.

Yakinasu / grilled eggplant

A traditional favorite. The soft, creamy texture of eggplant flesh is enveloped by a smoky aroma from slightly charring the skin, with grated ginger adding a bright note.