The rain is leaving us as spring waltzes in but it certainly isn’t leaving quietly. In the night, my little kitchen was flooded in moonlight but as I looked up, swift grey covers silently stole in and blocked her from my view. The next morning, formerly azure skies were swathed in threatening grays and mauves. People who had put away their winter wear were sent scrambling for their coats and spent the day wishing for the sun again. But despite the shocked gasps that I’m going to incite from that quarter, I’m not sure I’m ready for the rain to leave us just yet. I do like the sun but I’m going to miss winter’s quiet monochrome days this time around. It’s perfect for staying in and studying, which I’ve needed to do. Nevertheless, foodwise, I am looking forward to spring and summer’s bounty of fresh produce, which in the Bay Area is tremendous.
Before then, we continue to make the best of staples and our small pantry. Greens restaurant here in San Francisco always seems to have wonderful menus no matter what the season and their head chef Annie Sommerville’s cookbook Field of Greens is one of my favourite places to go looking when I want different flavours. This light and lovely scrambled egg breakfast is simple, with ingredients quite different from what I’d normally put in scrambled eggs. The sesame gives it varied smoky nuance and the ginger brings a lovely mild heat.
Green Gulch Special
Adapted from Field of Greens. Serves 2
Eggs – 4, beaten
Ginger – fresh grated, 1 1/2 tsp
Scallion – 1 large, green and white portions finely chopped
Garlic – 2 cloves, finely chopped
Dried wild mushrooms – 1/4 pound, reconstituted in warm water and sliced finely
Soy Sauce – 1 tsp
Dark Sesame Oil – 1 tsp
Cilantro – 2 tbsp, coarsely chopped
Arugula – scant handful, torn
Sesame seeds – toasted, 1 tsp
Olive Oil – 1 tsp
Salt and pepper
– In a skillet, heat the olive oil over medium heat.
– To this add the mushrooms and a couple of pinches of salt; sweat the the mushrooms and saute for a couple of minutes, then add soy sauce, sesame oil, garlic, ginger and the scallion. Saute to cook for a couple more minutes.
– Season the beaten eggs with salt and pepper and pour over the mushroom mixture. Stir to scramble the eggs taking care they don’t stick.
– Just as they are nearly done, add the cilantro and arugula so that the arugula is just barely softened by the heat.
– Sprinkle with sesame seeds and plate to serve with toast.
The original recipe asks to use some grilled firm tofu in this recipe. I’m not a fan of that so was happy to leave it out. The recipe also uses watercress, not arugula, but the arugula light peppery flavour worked well here. This asian-inspired dish is a palette of several flavours; yummy eggs, crisp greens and the flavour that only soy can deliver, along with the mild crunch of sesame. We ate these with some braised carrots and dry toast. A good start to any day.