Kimberley Gordon Watercolor commissions

Hey guys! In my off time I have decided to start taking commissioned painting work, if you are interested you can email me, kim@wedreamoficecream.com for pricing and details. Each painting will come with a time lapse of it to share with friends.

 

Here is a portrait of my favorite new face, Aya Jones and the time lapse!

Deconstructed Sushi roll

Can you even believe how pretty this is?? From Wild greens and sardines

I cant wait to try this, I might add some edible flowers.

Deconstructed Sushi Roll from

http://www.wildgreensandsardines.com/

The possibilities are limitless, here are a few suggestions:


Quinoa (or rice, brown or white), cooked

Avocado, sliced or diced

Watermelon radish, thinly sliced

Microgreens (any variety); or, grow your own, refer to this post for step by step instructions

Sheets of Nori, briefly toasted over an open flame, on a gas stove (10 seconds or so), cut into strips

Crispy fried shallots (shallots, thinly sliced, and fried in oil until golden brown and crispy)

Fried quail eggs, so cute (or substitute chicken or duck eggs)

Bonito Flakes -- dried, aged, and smoked tuna (tastes better than it sounds)

Scallions, green parts, thinly sliced on a bias

Toasted sesame seeds

Fish/Seafood of your choice (seared, raw, or cooked)
A sprinkling of Shichimi Togarashi 

Yuzu Vinaigrette (recipe below) 

To crisp the shallots: Thinly slice (3 large) shallots.  Pour 1/4 inch of [olive or grapeseed] oil in a high-sided, medium skillet.  Heat over moderately high heat until hot, but not smoking.  Fry the shallots, stirring occasionally, until the shallots are golden brown and crispy.  With a slotted spoon, transfer to paper towels to drain.  Sprinkle with salt.   

To assemble the sushi bowl: Distribute cooked quinoa or rice amongst bowls.  Top with assorted toppings and drizzle with vinaigrette. 

 

Yuzu Vinaigrette

makes about 1 cup

6 tablespoons extra-virgin olive oil

5 tablespoons *yuzu juice 

2 tablespoons, finely diced shallot

3 tablespoons soy sauce/tamari

1 teaspoon yuzu kosho (or pinch of cayenne)

 

Whisk all the ingredients until well combined.

*Note: If you can't find yuzu, substitute equal parts [Meyer] lemon and grapefruit juice or a combination of grapefruit and orange and lemon if you can't find Meyer lemon, and a pinch of cayenne for the yuzu kosho.

Note:  For those of you in the D.C. area, I find both yuzu and yuzu kosho (along with many other interesting items) at Hana Japanese Market at U and 17th.