Summer Peppers with Sesame Sauce

July 31, 2009 | | Recipes | Leave a comment

summer_peppers

Here’s a simple, healthy side dish with a lot of color – perfect for summer. Nothing too much to say here, except this recipe is best if you can find some really good local peppers from your farmer’s market. It’s all about the quality of the ingredients.

Ingredients
Bell Peppers…… 3 different colors ( in this recipe we have red, yellow and green)
Toasted Sesame Seeds……. 1 tablespoon
Soy Sauce….. 1 tablespoon
Mirin……. 1/2 tablespoon
Green Shiso…. chopped, for a garnish
Light Olive Oil…..for frying, about 1 tablespoon or less

Directions

make sesame sauce

make sesame sauce

1. Using your suribachi (mortar and pestle), grind sesame seeeds.

make sesame sauce

make sesame sauce

2. Add in mirin and soy sauce to ground sesame seeds and make a sauce.

wash and cut peppers

wash and cut peppers

3. Wash and cut bell peppers into thin strips.

saute peppers

saute peppers

4. Saute peppers under high heat for 3-4 minutes.

5. Combine with the  sesame sauce, plate and garnish with chopped shiso. If you do not have shiso, parsley is a good substitute.

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Shiitake Mushrooms

July 23, 2009 | | Ingredients, Vegetables | Leave a comment

shiitake1

Shiitake mushrooms are native to Asia, originally China, and are used extensively in Japanese cooking. They have a tough, fibrous stem that allows its cap to become large in diameter and thick.  Most people do not use the stems for cooking but I have known people to use them in stocks or even in vegetarian burgers. Shiitake mushrooms are best when the caps are firm and not too dark. When freshly cooked, they have delicious meaty, earthy taste yet they nearly melt in your mouth.

As a result of modern cultivation practices, they can be purchased fresh in most good produce departments. However, they can get pricey, so shop around. If you are unable to find fresh mushrooms, they dry extremely well and can be purchased in dried form at almost any Asian grocery store.

To prepare fresh mushrooms, remove the stems and lightly wash right before cooking. If the caps are too large, it’s best to cut them into smaller pieces or slice them crosswise.  Dried mushrooms must be softened in warm water prior to cooking and give the best results in simmered dishes.

Besides having great taste, shiitake mushrooms are believed to have medicinal beneifits as well; such as helping prevent cancer, boosting the immune system and fighting viruses.

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Panna Cotta with Baked Strawberry Sauce

July 4, 2009 | | Desserts, Recipes | 1 Comment

panna_cotta

Panna Cotta (‘cooked cream’)  is an Italian dessert that is perfect for a hot summer day.  It is usually served with a fruit sauce and in this version a rich sauce is made from baked strawberries

Ingredients
Water…… 3  tablespoons
Gelatin……1 tablespoon
Cream….. 1 1/2 cups
Buttermilk ……1/2 cup
Salt……1/4 teaspoon
Confectioner’s Sugar……1/4 cup
Sugar……..1/4 cup
Vanilla Extract…. .1/2 teaspoon
Sauce:
Strawberries…. 3/4  lb. (purchase 1 lb package)
Lemon Juice…. 2 tablespoons
Sugar…… 2 tablespoons (to taste)
Water….. 1/2 cup
thickener:
Cornstarch……2 teaspoon
Water…. 3 tablespoons

Directions

bake_strawberrys

bake strawberries until soft

1. Make the sauce:  Pre-heat oven to 350 degrees F. Wash the strawberries and use about 3/4 of them for the sauce. Remove the tops and cut in halves or quarters (depending on size).  Lightly oil a sheet pan and place strawberries on the pan and then bake in the over for about 20 minutes. They should be very soft when finished.

2. Transfer the baked strawberries to a food processor and lightly puree. Using a sauce pan combine strawberries, lemon juice, sugar and water and heat to a simmer. Make a slurry using with the corn starch and water and slowly whisk into strawberry sauce to thicken ( it should be able to stick to the back of a spoon when done). If you prefer a smooth sauce, you can strain it when it is done.

heat cream and sugar

heat cream and sugar

3. Mix gelatin and water in a bowl and set aside. Combine cream, sugar and confectioner’s sugar in sauce pan over medium-low heat. Gently heat, while stirring, until the mixture begins to simmer. Slowly add gelatin mixture, while stirring, until completely dissolved and then remove from heat.

pour into ramekins

pour into ramekins

4. When cream cools to less then 100 degrees, mix in buttermilk and divide mixture into lightly oiled ramekins. Chill well in the refrigerator before serving.

5. Unmold and garnish with the baked strawberry sauce and freshly cut strawberries. You can also add on a fresh mint leaf for extra flavor and presentation. Enjoy!

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Sansho Vinaigrette

June 30, 2009 | | Dressings and Sauces, Recipes | Leave a comment

Here’s a simple recipe for vinaigrette with sansho pepper. It works well as a dressing for grilled green peppers and tomatoes. A nice and easy  side dish for grilled chicken or beef.

Ingredient

Sansho pepper….. to taste
Mirin…….1 tablespoon
Rice vinegar……3 tablespoons
Neutral oil such as grapseed oil…… 6 tablespoons

1. Combine all ingredients in a bowl and whisk in oil.

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Cold Somen Noodles with Grilled Unagi

June 24, 2009 | | Noodles | Leave a comment

cold_somen_unagi

Since we just officially started the Summer, here’s a very simpe, but elegant cold noodle dish. And also, assuming you have the ingredients, it is very simple to make. I”ll post a recipe later for making a dipping sauce, you can also buy tsuyu at most Asian grocery stores.

Ingredients
Dried Somen Noodles
English Cucumber……1
Grilled Unagi…… purchased pre-cooked from Asian grocery
Green Shiso
Dipping Sauce (Tsuyu)

1. Cook the noodles according to the directions on the package. Chill noodles under cold water after cooking and drain well.
2. Thinly slice cucumber and sprinkle lightly with salt and let sit for 15 minutes. Gently squeeze excess water from cucumber.
3. Chop shiso.
4. Slice Unagi into 1 inch pieces.
5. Top cold noodles with cucumber, unagi and shiso. Serve with dipping sauce.

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Robo-Chefs from Japan

June 23, 2009 | | Commets | Leave a comment

Nice video of a robot that makes okonomiyaki.

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Suribachi – Mortar and Pestle

June 18, 2009 | | Equipment and Utensils | Leave a comment

suribachi1A suribachi is used to grind and crush things, mainly seeds to make sauces and dressings. They work much better than a food processor for grinding fine  seeds like sesame.  Suribachi are  sold in a wide range of size. However,  a medium (7-10 inches)  sized one will be the easiest to use.

It’s a clay bowl with sharp ridges on the inside surface. The exterior is glazed pottery, usually brown in color. A wooden ‘stick’ or pestle is used to do the actually grinding. To clean, gently hand wash.

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Sesame Flan

June 12, 2009 | | Desserts, Recipes | Leave a comment

sesame_flan

A delicious twist on a creme caramel with sesame paste or tahini. The most difficult part is taking it out of the oven at the correct time. Don’t forget to set your timer! I’ve made this recipe many many times. If you have any troubles, just post a comment below.

Ingredients
White Sugar…… 1 cup
Cream………1/2 cup
Milk (2% organic)…….1.5 cups + 2 tablespoons
Eggs (lightly beaten)…….. 3/4 cup
Brown Sugar………1/2 cup
Organic Tahini…….2 tablespoons
Vanilla…… 1/2 teaspoon

- Makes about 5-6 with 4 oz baking dish (ramekin) -

Directions

caramelize sugar

caramelize sugar

1. Slowly caramelize white sugar in pan over medium heat. It may help to add sugar slowly as it starts to caramelize. This can be a little time consuming as it requires constant attention (or it can burn up).

divide caramel among ramekins

divide caramel among ramekins

2. Lightly oil ramekins with a neutral oil like canola oil. Pour hot caramel evenly into ramekins and allow to cool.

blend eggs and tahini

blend eggs and tahini

3.  Blend eggs, vanilla, brown  sugar and tahini in a large bowl.

4.  Heat milk in a medium sauce pan on stove. Add hot milk while stirring to the blended eggs, brown sugar and tahini. and strain. Note: don’t forget to strain your custard or it will not be silky and smooth.

bake in water bath

bake in water bath

5. Bake covered with foil in a water bath at 325 degrees for about 20-25 minutes. To check, wiggle the pan. The center should just barely move, if so, then it is done. Remove from oven and allow to cool then refrigerate until well chilled.

6. To serve, unmold custards onto plate by inserting a thin knife between custard and ramekin and inverting onto a plate. If it sticks, lightly tap the sides and bottom of the ramekin.

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