From The Japanese Kitchen by Hiroko Shimbo
1/2 c Worcestershire
1/4 c sugar
1/4 c shoyu (soy sauce)
1/4 c ketchup
1 Tb smooth French mustard (check that it's gluten free)
1/3 tea ground allspice
In a small saucepan, combine the first 4 ingredients. Cook over low heat, stirring, until the volume is reduced by 20 percent. Add the mustard and allspice, stirring. Remove the pan from the heat, and let the sauce cool to room temp. Will keep for one week refrigerated in a bottle with a tight fitting lid.
Tuesday, December 21, 2010
Potato and Beef Croquettes
From The Japanese Kitchen by Hiroko Shimbo
5-8 servings
3 lbs potatoes
2-3 Tb veg oil or butter
14 oz (2 med) onions, chopped
1/2 lb ground beef
2 Tb minced parsley
salt and pepper
1/2 tea ground nutmeg
1 tea Worcestershire
1/2 c all-purpose flour
2 eggs, lightly beaten
2-3 c panko
veg oil for deep frying
mixed salad greens
Tonkatsu sauce
In a large pot of water, simmer the whole potatoes, with their skins, until the potatoes are soft. Drain the potatoes, discarding water. Peel and cut into quarters. Return potatoes to teh empty pot, and dry-cook them over med heat, shaking the pot back and forth, 1-2 min. Transfer to a bowl and mash. Set aside.
Heat a skillet and add the veg oil or butter. Add the onions and cook them over med-low heat, stirring, until they are soft, 3-4 min. Add the beef to teh skillet and cook over high heat until the liquid has evaporated, stirring continually to break the lumps into crumbles. Add the parsley, and give several stirs.
In a bowl, combine the potatoes with the onions and beef. Add the salt and pepper, nutmet, and Worcestershire. Let the mixture cool, and then refrigerate, covered, for 20 minutes.
Divide teh mixture into quarters adn form each quarter into a thick log. Cut each log into five pieces. Shape each piece into an oblong, flat patty, about 3 inches by 4 inches. make the remaining 19 patties.
Put the flour, beaten eggs, and panko into 3 separate bowls. Dredge each patty with flour. You can prepare the patties to this point one day in advance, and store them in the refrigerator, covered. Dip each patty in egg. Pat the patty well with the breadcrumbs to cover every surface. At this point you can freeze the croquettes, well wrapped, for later use.
Heat 2 inches veg oil in a deep skillet to 370 degrees. Cook several patties at a time until they are golden, about 2 minutes. Serve hot croquettes over salad greens, with the tonkatsu sauce poured over or served in a saucer on the side.
5-8 servings
3 lbs potatoes
2-3 Tb veg oil or butter
14 oz (2 med) onions, chopped
1/2 lb ground beef
2 Tb minced parsley
salt and pepper
1/2 tea ground nutmeg
1 tea Worcestershire
1/2 c all-purpose flour
2 eggs, lightly beaten
2-3 c panko
veg oil for deep frying
mixed salad greens
Tonkatsu sauce
In a large pot of water, simmer the whole potatoes, with their skins, until the potatoes are soft. Drain the potatoes, discarding water. Peel and cut into quarters. Return potatoes to teh empty pot, and dry-cook them over med heat, shaking the pot back and forth, 1-2 min. Transfer to a bowl and mash. Set aside.
Heat a skillet and add the veg oil or butter. Add the onions and cook them over med-low heat, stirring, until they are soft, 3-4 min. Add the beef to teh skillet and cook over high heat until the liquid has evaporated, stirring continually to break the lumps into crumbles. Add the parsley, and give several stirs.
In a bowl, combine the potatoes with the onions and beef. Add the salt and pepper, nutmet, and Worcestershire. Let the mixture cool, and then refrigerate, covered, for 20 minutes.
Divide teh mixture into quarters adn form each quarter into a thick log. Cut each log into five pieces. Shape each piece into an oblong, flat patty, about 3 inches by 4 inches. make the remaining 19 patties.
Put the flour, beaten eggs, and panko into 3 separate bowls. Dredge each patty with flour. You can prepare the patties to this point one day in advance, and store them in the refrigerator, covered. Dip each patty in egg. Pat the patty well with the breadcrumbs to cover every surface. At this point you can freeze the croquettes, well wrapped, for later use.
Heat 2 inches veg oil in a deep skillet to 370 degrees. Cook several patties at a time until they are golden, about 2 minutes. Serve hot croquettes over salad greens, with the tonkatsu sauce poured over or served in a saucer on the side.
Monday, September 20, 2010
Butternut Squash Risotto
3 cups peeled, diced fresh butternut squash
olive oil
sea salt and fresh ground black pepper
4 cups low-sodium chicken broth
1/2 c onion, diced
1 Tb olive oil
8 oz mushrooms, sliced (2 cups)
1 Tb garlic, minced
1 c arborio rice
1 Tb fresh thyme leaves
1 Tb fresh sage, minced
1/2 c fresh or frozen peas (thawed)
1/4 c shredded fontina or parmesan cheese
2 Tb chopped walnuts, toasted
1. Preheat oven to 425. Toss squash with a little oil; season with salt and pepper. Spread squash in an even layer on a rimmed baking sheet. Bake until tender, about 25 minutes, stirring every 10 minutes. Set squash aside.
2. Meanwhile, bring broth to a simmer in a saucepan over medium heat; keep warm.
3. While broth is heating, saute onion in 1 Tb oil in a large saute pan over medium-high heat for 3 minutes. Add mushrooms and saute until they start to soften, 5 minutes. Add garlic and saute for 1 minute more. Add rice and stir to coat with oil and vegetables.
4. Add 1/2 c warm broth; simmer and stir with a wooden spoon until liquid evaporates, about 2 minutes. Stir in another 1/2 c warm broth; simmer, stirring occasionally, until liquid is almost all evaporated. Continue adding broth in 1/2 cup increments, adding more only after previous addition has been absorbed. Taste rice after three-quarters of the broth has been added. Rice is done when it's tender but still slightly firm and white in the very center (not chalky). Continue adding broth until only 1/2 c remains.
5. Add thyme, sage, peas and cheese to pan with last 1/2 c broth; stir until cheese melts, 1-2 minutes. Remove pan from heat before all liquid is absorbed. Gently fold in cooked squash and walnuts. Season risotto with salt and pepper. Garnish with additional thyme, if desired, and serve warm.
olive oil
sea salt and fresh ground black pepper
4 cups low-sodium chicken broth
1/2 c onion, diced
1 Tb olive oil
8 oz mushrooms, sliced (2 cups)
1 Tb garlic, minced
1 c arborio rice
1 Tb fresh thyme leaves
1 Tb fresh sage, minced
1/2 c fresh or frozen peas (thawed)
1/4 c shredded fontina or parmesan cheese
2 Tb chopped walnuts, toasted
1. Preheat oven to 425. Toss squash with a little oil; season with salt and pepper. Spread squash in an even layer on a rimmed baking sheet. Bake until tender, about 25 minutes, stirring every 10 minutes. Set squash aside.
2. Meanwhile, bring broth to a simmer in a saucepan over medium heat; keep warm.
3. While broth is heating, saute onion in 1 Tb oil in a large saute pan over medium-high heat for 3 minutes. Add mushrooms and saute until they start to soften, 5 minutes. Add garlic and saute for 1 minute more. Add rice and stir to coat with oil and vegetables.
4. Add 1/2 c warm broth; simmer and stir with a wooden spoon until liquid evaporates, about 2 minutes. Stir in another 1/2 c warm broth; simmer, stirring occasionally, until liquid is almost all evaporated. Continue adding broth in 1/2 cup increments, adding more only after previous addition has been absorbed. Taste rice after three-quarters of the broth has been added. Rice is done when it's tender but still slightly firm and white in the very center (not chalky). Continue adding broth until only 1/2 c remains.
5. Add thyme, sage, peas and cheese to pan with last 1/2 c broth; stir until cheese melts, 1-2 minutes. Remove pan from heat before all liquid is absorbed. Gently fold in cooked squash and walnuts. Season risotto with salt and pepper. Garnish with additional thyme, if desired, and serve warm.
Garlicky Mussels
From Clean Eating September/October 2010
1 1/2 lb tightly closed raw mussels
2 tsp olive oil
1 red bell pepper, seeded and finely chopped
4 cloves garlic, minced
1 jalapeno pepper, seeded and minced
zest and juice of 4 limes, divided
2 cups low-sodium chicken broth
2 pints cherry tomatoes, cut in half
1/2 cup packed cilantro leaves, chopped
5 scallions, bulb removed, white and green parts thinly sliced on the diagonal
1. Place mussels in a large bowl of cold water. Soak for 15-20 minutes. With your fingers, lift out mussels and place in a colander. Rinse under cold running water and discard any mussels that have opened. Check each mussel for a thread-like string hanging out of the shell (called the "beard"). To remove, use a tea towel and take hold of the beard. Pull firmly toward the hinge end of the shell and tug free.
2. Heat a large stockpot over medium-high heat. Add oil, bell pepper, garlic, jalapeno and lime zest. Reduce heat to medium and cook for 4-5 minutes, stirring occasionally, until pepper is soft. Add lime juice, broth adn 1 cup water and bring to a boil. Add tomatoes and mussels. Cover and cook for 6-8 minutes, until shells open and mussels are cooked through. Sprinkle with cilantro and scallions and serve immediately with warm corn bread or corn bread muffins.
1 1/2 lb tightly closed raw mussels
2 tsp olive oil
1 red bell pepper, seeded and finely chopped
4 cloves garlic, minced
1 jalapeno pepper, seeded and minced
zest and juice of 4 limes, divided
2 cups low-sodium chicken broth
2 pints cherry tomatoes, cut in half
1/2 cup packed cilantro leaves, chopped
5 scallions, bulb removed, white and green parts thinly sliced on the diagonal
1. Place mussels in a large bowl of cold water. Soak for 15-20 minutes. With your fingers, lift out mussels and place in a colander. Rinse under cold running water and discard any mussels that have opened. Check each mussel for a thread-like string hanging out of the shell (called the "beard"). To remove, use a tea towel and take hold of the beard. Pull firmly toward the hinge end of the shell and tug free.
2. Heat a large stockpot over medium-high heat. Add oil, bell pepper, garlic, jalapeno and lime zest. Reduce heat to medium and cook for 4-5 minutes, stirring occasionally, until pepper is soft. Add lime juice, broth adn 1 cup water and bring to a boil. Add tomatoes and mussels. Cover and cook for 6-8 minutes, until shells open and mussels are cooked through. Sprinkle with cilantro and scallions and serve immediately with warm corn bread or corn bread muffins.
Tuesday, June 29, 2010
Tamarind Juice
From Asian Grilling by Su-Mei Yu
Makes 1 cup
One 4X3 inch chunk tamarind pulp
1 1/4 cups boiling water
1. Combine the tamarind pulp and boiling water in a bowl. Let sit until the water is cool to the touch. Massage the tamarind to loosen and separate the pods, then let sit for another 15 minutes and massage it once more.
2. Wait for another 15 minjutes, or until the thickened liquid looks like applesauce. Skim off the amount called for in the recipe. Transfer the rest to a jar with a tight fitting lid and refrigerate. It will keep for a couple of weeks. Each time you use it, add some cold water to the juice. When it becomes too watery and will no longer thicken when you add water, discard it, and start a new batch.
Makes 1 cup
One 4X3 inch chunk tamarind pulp
1 1/4 cups boiling water
1. Combine the tamarind pulp and boiling water in a bowl. Let sit until the water is cool to the touch. Massage the tamarind to loosen and separate the pods, then let sit for another 15 minutes and massage it once more.
2. Wait for another 15 minjutes, or until the thickened liquid looks like applesauce. Skim off the amount called for in the recipe. Transfer the rest to a jar with a tight fitting lid and refrigerate. It will keep for a couple of weeks. Each time you use it, add some cold water to the juice. When it becomes too watery and will no longer thicken when you add water, discard it, and start a new batch.
Thai Sweet Pepper Sauce
From Asian Grilling by Su-Mei Yu
Makes 3/4 cup
1 Tb vegetable oil
1 garlic clove, minced
1/2 c sugar
1/2 tea sea salt
3/4 c cider or white vinegar
1 tea crushed red pepper
1 tea cayenne pepper
Heat the oil in a medium saucepan over high heat for 1-2 minutes. Add the garlic and cook, stirring to prevent burning, until it turns yellow. Add the remaining ingredients and stir adn cook, stirring, until the sauce boils and the sugar is completely dissolved. Boil for 8 minutes until the mixture easily coats a spoon. Then transfer to a serving bowl and let cool; the sauce will thicken like maple syrup. Or refrigerat for one month.
Makes 3/4 cup
1 Tb vegetable oil
1 garlic clove, minced
1/2 c sugar
1/2 tea sea salt
3/4 c cider or white vinegar
1 tea crushed red pepper
1 tea cayenne pepper
Heat the oil in a medium saucepan over high heat for 1-2 minutes. Add the garlic and cook, stirring to prevent burning, until it turns yellow. Add the remaining ingredients and stir adn cook, stirring, until the sauce boils and the sugar is completely dissolved. Boil for 8 minutes until the mixture easily coats a spoon. Then transfer to a serving bowl and let cool; the sauce will thicken like maple syrup. Or refrigerat for one month.
Monday, June 28, 2010
Thai Vegetarian Peanut Sauce
From Asian Grilling by Su-Mei Yu
Makes 1 cup
1/2 tea sea salt
4 garlic cloves minced (2 Tb)
5 arbol chiles seeded and minced
1 stalk lemongrass, tough outer layers and green parts removed, minced (1/4 c)
1 Tb minced ginger
2 shallots, minced (1/4 c)
1 c coconut milk
1 Tb soy sauce
3 Tb brown sugar
2 Tb creamy peanut butter
3 Tb tamarind juice
1. Pound the salt and garlic in a mortar with a pestle into a fine paste. One at a time, add the chiles, lemongrass, ginger and shallots, in sequence, adding each one only after the previous ingredient has been pureed and incorporated into the paste.
2. Or, if using a blender, combine all the above ingredients, add the coconut milk and puree.
3. Combine the chile paste and coconut milk in a saucepan over medium-low heat and cook, stirring constantly to prevent curdling, until the mixture begins to bubble, 2-3 minutes. Add the soy sauce, sugar, and peanut butter and cook, stirring to dissolve the sugar and peanut butter. When the mixture begins to boil, add the tamarind juice. Stir to mix. Cook until the liquid begins to boil again. Transfer to a bowl and let cool before serving. Or store covered in the refrigerator for up to a week.
Makes 1 cup
1/2 tea sea salt
4 garlic cloves minced (2 Tb)
5 arbol chiles seeded and minced
1 stalk lemongrass, tough outer layers and green parts removed, minced (1/4 c)
1 Tb minced ginger
2 shallots, minced (1/4 c)
1 c coconut milk
1 Tb soy sauce
3 Tb brown sugar
2 Tb creamy peanut butter
3 Tb tamarind juice
1. Pound the salt and garlic in a mortar with a pestle into a fine paste. One at a time, add the chiles, lemongrass, ginger and shallots, in sequence, adding each one only after the previous ingredient has been pureed and incorporated into the paste.
2. Or, if using a blender, combine all the above ingredients, add the coconut milk and puree.
3. Combine the chile paste and coconut milk in a saucepan over medium-low heat and cook, stirring constantly to prevent curdling, until the mixture begins to bubble, 2-3 minutes. Add the soy sauce, sugar, and peanut butter and cook, stirring to dissolve the sugar and peanut butter. When the mixture begins to boil, add the tamarind juice. Stir to mix. Cook until the liquid begins to boil again. Transfer to a bowl and let cool before serving. Or store covered in the refrigerator for up to a week.
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