The Berkeley Bowl Cookbook: Recipes Inspired by the Extraordinary Produce of California's Most Iconic Market by Laura McLively

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Catalan-style gai lan with raisins and pine nuts (page 34)

from The Berkeley Bowl Cookbook: Recipes Inspired by the Extraordinary Produce of California's Most Iconic Market The Berkeley Bowl Cookbook by Laura McLively
Categories: Side dish; Small plates - tapas, meze; Catalan; Vegetarian; Vegan

Ingredients: garlic; gai lan; raisins; toasted pine nuts; lemons

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mjes on May 05, 2018

Pg. 40 Treviso spring rolls with black tahini I chose this recipe because I have black tahini (purchased) to use up and rarely see a recipe that actually call for it. Treviso was not available so I used endive. The recipe suggested Huy Fong for the chile garlic sauce which is ubiquitous. The mango instructions were ambiguous - saying julienned in the ingredients list and sliced in the instructions. I went with green mango julienned as a vegetable in the roll. As I love green mango and papaya, this worked well but it may not be what was intended. The black tahini worked very well as a (non-traditional) dip but I also want to try the rolls with more traditional dip options. Served with a Tom Yum soup and Thai ice tea for a very satisfying lunch.
mjes on May 02, 2018

This is a cookbook that deserves more attention that it appears to be getting, perhaps, because this is more Pacific Rim than European in emphasis. As an indication from this, the ingredients covered in the "Leaves" section - gai lan, sorrel, chrysanthemum greens, epazote, treviso, stinging nettle, pea shoot, opal basil, mizuna, rau ram, Taiwanese spinach, salad Savoy, Chinese cabbage, shiso. What is nice is that the recipes are not limited to the ethnicity of the leaves e.g. Catalan-style gai lan with raisins and pine nuts. The recipes also consistently suggest substitutions so someone unable to obtain the ingredient being featured, whether by season or location, can still utilize these inventive recipes.