Hi! I am Shari Sweeney and
here on A Certain Aesthetic I’m serving you elevated food, mindful experiences and the beauty of living in Okinawa, Japan!
Today we begin with one of Japan’s most common vegetables that’s used on a daily basis and that is the Japanese Cucumber! It is known as “Kyuri” in Nihongo and I have to say that this has become my favorite type of cucumber! Like other cucumber varieties, the Japanese cucumber has a light and crisp taste. However, this cucumber is not bitter and it actually has a slight sweetness to it when you take a bite…
It’s Memorial Day weekend which means summer is officially here! This Sweet Basil & Cardamom Lemonade is bursting with refreshing summer vibes and I know you’re going to love it. Even though we are in the throes of a pandemic, you can still live the good life by allowing this drink to take you to a faraway place in your mind or in your backyard! ;)
Let’s talk about one of my favorite herbs of all time...Sweet Basil! It’s the first herb I grew on my balcony when I was in college and it started my love for gardening. When I see this beautiful herb, it makes me think of spring and summer because of its amazing smell and taste! Sweet basil is one of the most common herbs you will see in your grocery stores, farmer’s markets, and garden centers. It’s widely used in an array of culinary dishes as well as it’s used in many ways for it’s medicinal properties…
The weather is beautiful right now and that means summer is quickly approaching! Even though we are the middle of a pandemic, it’s important to find ways to enjoy the coming of this new season. A great way to do that is to indulge in delicious grilled meat on a stick so these rosemary and lemon shrimp kabobs are perfect for this occasion!
Let’s talk about how to do something that most of us detest...peeling and deveining head-on shrimp! It can be a rather cumbersome task and it’s worth it to ensure your meal is top-notch!
Dealing with head-on shrimp can be a bit intimidating to some because you’re seeing everything such as eyes, antennae, legs, and all! However, there is a bonus to purchasing head-on shrimp, which is the ability to use them in multiple ways. Once you peel the shrimp you can of course eat the meat in a myriad of delicious ways. You can also save the shells and heads to make a flavorful seafood stock that is perfect for sauces, soups, and stews. Let’s say you peeled some shrimp for dinner but you didn’t have the time to make a stock. You can always store them in the freezer and make the stock at a more convenient time in the future.
Making your own vinaigrette is easy and delicious! In this recipe shallots are the shining star because they bring a small amount of bite due to their onion-like flavor and texture to the dressing. What’s special about this vinaigrette is that it’s well-rounded with a pop of brightness from the coriander seeds and it has a great mouthfeel…
Let’s talk about Shallots, shall we?!
When you’re in the grocery store or the farmer’s market, have you ever seen some palm-sized brown clusters that are nearby the onions and garlic? If so, these are called shallots! They are like the mild-mannered cousin of the sharp flavored onion. When you are choosing shallots, you want to find a tight cluster that is firm when squeezed. Once you bring them home, they can last for weeks in a basket on your countertop. However, it’s preferable to store them in a dark, cool, and dry place with great ventilation for longer storage.
