Saturday, March 26, 2011

Red Onion Pickles - Zuni

These pickled red onions are a great addition to any panini. You can find this recipe in Scott Conant's "Bold Italian."

.The Martha Stewart Show, July Summer 2007

Yield

Makes about 1 1/2 cups .Add to Shopping List

Ingredients

2 medium red onions, thinly sliced crosswise

1 cup red-wine vinegar

3 teaspoons coarse salt

Directions

1.Mix all ingredients together in a medium bowl with 1 cup water. Refrigerate, covered, for at least 8 hours and up to 1 week.

- - -

Red Onion Pickles

These pickles make a great accompaniment to the famous Zuni Hamburgers served at the Zuni Cafe in San Francisco. The restaurant's chef and owner, Judy Rodgers, shared the recipe with us.

Expand .Yield

Makes about 2 pints .Add to Shopping List

Ingredients

3 cups distilled white vinegar

1 1/2 cups sugar

1 cinnamon stick, broken into pieces

A few whole cloves

A few whole allspice

1 small dried chili

1 star anise, optional

2 dried bay leaves

A few whole black peppercorns

2 medium red onions, (about 1 pound)

Directions

1.To make the brine: In a medium saucepan, combine vinegar, sugar, cinnamon, cloves, allspice, dried chili, star anise, bay leaves, and peppercorns. Bring to a boil. Reduce to a simmer, cover, and cook for 3 minutes. Turn off heat, and let stand until cool to allow the spices to infuse the brine.

2.Peel onions, trim ends, and slice 3/8 inch thick. Separate the slices into rings, discarding any green sprouts and thin, leathery outer rings.

3.Uncover the brine, and bring to a boil over high heat. Immediately add about one-third of the onion rings, and stir. They should turn hot pink almost immediately. As soon as the brine begins to simmer, about 20 seconds, stir them again, and remove from the heat. Using a slotted spoon or tongs, immediately remove the onions and spread on a baking sheet to cool. The onions should still be firm. Repeat with remaining onions, in two batches.

4.Once the onions have cooled, repeat the entire process in step three, exactly as above, and cooling between batches, twice more. After the third round of blanching, chill the brine, and then add the pickled onions. This process saturates the onions with fragrant brine without really cooking them, and guarantees that the color sets to a fuscia pink.

5.Transfer to sterilized jars, cover, and store, refrigerated, for up to 3 months.

Kinako recipes

Kuromitsu porkchop with kinako powder

September 21, 2008 • View Comments

in Dinner, Dinner party, Experimental Recipes, Pork

This dish was used as part of a 1 night “restaurant” held out of our apartment as part of the Foodbuzz 24,24,24 launch event.

Kuromitsu and Kinako are commonly used in Japanese desserts. You’ll often find rice cake (mochi) desserts rolled in the sawdust-colored kinako powder and kuromitsu is commonly used in kanten (Japanese jello) desserts. They’re even used together in Kuzumochi which is a dessert made from kudzu starch and topped with kuromitsu and kinako.

Literally translated as “black honey”, kuromitsu is a dark syrup similar to molasses made from raw sugar. Kinako on the other hand is a fine tan powder that’s made from ground toasted soy beans and has a nutty earthy flavour.

In this dish, the sauce and powder bring out the deep flavours of the pork while covering the unpleasant undertones. The sugar in the brine creates a nice brown crust on the meat while the inside remains tender and moist. Because I couldn’t actually find kuromitsu here I improvised with a mix of brown sugar and molasses. Unfortunately there isn’t really a substitute for kinako powder, but there are a couple online shops selling it if you do a search on Google.

As many of you know, the ethos of this blog is about not cooking from recipes, but I find that some cookbooks make for a good source of inspiration while others are a great reference for technique. I learned this technique for cooking perfect pork chops from The Best Recipe cookbook. The key is to pan sear the chops, transfer them to a hot oven, then remove them before they hit the desired temperature, allowing them to finish cooking while they “rest”.

Lastly if you’re making this in multiple batches for a large group, I’d suggest making the sauce ahead of time using a few teaspoons of demi-glace instead of making the pan sauce on the spot.

for brine

3/4 C brown sugar

1/2 C kosher salt

2 Tbs minced garlic

1 Tbs ground black pepper

1 Tsp ground cinnamon

10 whole cloves

1 C hot water + 5 cups cold water

4 bone in loin cut pork chops about 1″ thick

for the pan sauce

pan used to sear the pork

1/4 C red wine

1/4 C molasses

1/4 C dark brown sugar

pinch of salt

black pepper

kinako powder for serving

About 6 hours before you’re ready to cook the pork, put the sugar, salt, and spices in a heavy duty ziplock bag then add 1 cup of hot water. Seal the bag and shake the bag to dissolve the sugar and salt. Add the cold water then add the pork chops. Seal the bag trying to squeeze out as much air as you can (so the chops are completely submerged). Refrigerate until you’re ready to cook them.

About 10-15 minutes before you’re ready to cook the chops, remove the pork chops from the brine and dry each one with paper towels. Allow them to come to room temperature to ensure even cooking. Place a pan in the oven on the upper middle shelf and pre-heat the oven to 450 degrees.

When the oven is heated and the chops are at room temperature, heat a cast iron pan or other heavy bottomed pan over medium high heat until very hot. Add a splash of oil, swirl to coat, then carefully place the pork chops in the pan. Leave them undisturbed for about 2 minutes or until a nice brown crust has formed. Flip and cook until browned on the second side.

Transfer the pork chops to the oven and cook until an instant read thermometer inserted into the thickest part of the chop (near the bone) reads 127 degrees F, about 5-8 minutes. Remove the chops from the oven, place on a plate and cover with foil. Allow the pork to rest for 5-10 minutes or until an instant read thermometer reads 147 degrees F. You should know that the USDA recommends that pork is cooked to 160 degrees to be “safe”. Unfortunately, at that temperature, you’ll end up with hockey pucks, so proceed at your own discretion.

While the chops are in the oven, deglaze the hot pan you used to sear the pork in with red wine, scrapping all the browned bits off the bottom of the pan. Add the molasses and brown sugar and cook down until it’s thick and syrupy. Salt and pepper to taste.

To serve, just plate the pork chops and drizzle the sauce on top. Make a pile of kinako powder next to the pork chops to dip the pork in.

http://www.norecipes.com/2008/09/21/kuromitsu-porkchop-with-kinoko-powder/

http://www.deliciouscoma.com/archives/2006/05/kinako.html

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May 3, 2006

kinako

Kinako is toasted soybean flour or, as I thought of it for the first few months in Japan, that weird powder they always put on mochi. It has a nutty flavor that reminds me a bit of peanut butter, especially when I sprinkle it on buttered toast, which is a favorite way to eat it here. Mixing it with some brown sugar and cinnamon before putting it on the toast makes a more substantial version of plain cinnamon-and-sugar-topped toast, but, since my prime kinako-toast-eating time is right after work, I am usually too lazy to do more than just dole it straight out of the bag. Kinako is also good as a yogurt or ice cream topping, especially when that ice cream is additionally topped with an (sweet bean jam). According to the back of my kinako package, it also makes a nutritious drink when mixed with milk, but I'll have to take their word for it since the thought of drinking a tall glass of milk always makes me want to gag. Unless there are brownies involved. I'm willing to make a lot of exceptions for brownies.

Kinako on toasted azuki-bean bread.

Since it is made of ground and toasted soybeans, kinako is full of protein, B vitamins and other soy-licious things, so in addition to finding it at Japanese or Asian grocery stores, you can also find it at natural foods stores.

Pocky has a kinako flavor, but unfortunately it was only in stores during the That Weird Powder phase, so I haven't tried it.

Some kinako recipes:

Kinako pancakes

Kinako ice cream

Kinako frosting

kinako pancakes

These pancakes have a nutty taste and more protein and B vitamins than your average pancake. They also have a tendency to stick to the pan, so use a nonstick skillet and butter it a bit before you add the batter. Also, buttermilk is unheard of in Japan, so I use a mixture of whole milk and plain yogurt. You could use a cup of buttermilk instead.

Kinako Pancakes

Makes about 8 4-inch pancakes

3/4 cup all-purpose flour

1/4 cup kinako (toasted soy flour)

1 tsp baking powder

1/2 tsp baking soda

dash of salt

1/2 cup plain yogurt

1/2 cup whole milk

1 egg

3 Tbs melted butter

Sift the dry ingredients into a bowl. Stir together the yogurt and milk, then add to the flour mixture. Add the egg and butter, then stir to combine. Lumpiness is okay.

Heat a nonstick skillet over a medium-low flame and add some butter or a bit of oil. Pour the batter into the skillet, about a half-cup for each pancake. When the edges of the pancakes look dry, flip them to cook the other side. Keep the finished pancakes warm in a low oven (250°F) until you are done making all of them.

Serve with butter, maple syrup and extra kinako for sprinkling on top.

April 16, 2009

Recipes for Health

Spicy Stir-Fried Tofu With Bok Choy or Baby Broccoli

By MARTHA ROSE SHULMAN

Bok choy and baby broccoli are members of the brassica family, rich in antioxidant indoles, calcium, potassium, beta-carotene and vitamin A. Serve this stir-fry with rice or other grains, or with noodles.

1 pound firm tofu

2 tablespoons canola oil or peanut oil

1 red bell pepper, seeded and cut in thin strips

2 garlic cloves, minced

1 tablespoon minced fresh ginger

4 scallions, white and light green parts separated from the dark green, chopped

1 pound bok choy or baby broccoli, stems sliced, leaves or florets left whole

2 tablespoons soy sauce

1 teaspoon Asian chili paste, such as sambal oelek

Salt, preferably kosher salt, to taste

1/4 cup water

1. Drain the tofu, pat dry with paper towels, and cut into pieces, 1/2 inch thick and 1 inch long.

2. Heat 1 tablespoon of the oil over medium-high heat in a large, heavy nonstick skillet or wok, and stir-fry the tofu until lightly colored. Remove from the heat, and drain on paper towels.

3. Add the remaining oil to the pan, then add the red pepper. Stir fry for three minutes, and add the garlic, ginger and the light part of the scallions. Stir-fry for about 15 seconds, then add the bok choy or baby broccoli. Stir-fry for about one minute, until coated with oil and beginning to wilt, and add the water. Cook, stirring, until the water evaporates, about two to three minutes, and stir in the tofu, the soy sauce and chili paste. Stir-fry for a couple of minutes, until the ingredients are well seasoned. Remove from the heat, sprinkle on the green part of the scallions and serve.

Variation: Sprinkle the finished dish with a tablespoon of toasted sesame seeds.

Yield: Serves four

Advance preparation: This is a last-minute dish.

Martha Rose Shulman can be reached at martha-rose-shulman.com.

Ozoni

Ozoni Soup

December 29, 2000

Web posted at: 4:44 p.m. EST (2144 GMT)

From Chef Nobuyuki Atsumi, Imari Restaurant, Hilton Waikoloa Village

Kohala Coast, Island of Hawai'I

Start with 8 cups clear soup (suimono).

Note: If you do not have suimono, you may make the soup using the following: Boil 8 1/2 cups water with one 10-inch square piece of konbu (seaweed). After water comes to a boil, remove the konbu and turn off heat. Sprinkle in 3 ounces bonito flakes (shrimp flakes). Wait until bonito flakes sink to the bottom of the pot; then strain. Add a little soy sauce, a pinch of salt and 1 tsp sake.

To make Ozoni Soup, bring your suimono to a simmer. As you serve, add the following to each of the bowls:

• 1 oz Daikon (pickled Japanese radish)

• 1 oz carrots, sliced or julienned

• 1 piece mochi

• 1 piece shiitake mushroom

• 1 pinch chopped green onions

http://archives.cnn.com/2000/FOOD/news/12/29/ozoni.soup/

Symbolism rules in Japanese New Year

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PacificNetwork.tv

Special to The Advertiser

For many Japanese families, New Year's Day is an important holiday that is celebrated with much symbolism in decor and the food that is prepared. The celebration begins before even stepping foot inside the home.

Like spring cleaning, cleaning the home may occur over several weeks until the clock strikes midnight on Jan. 1. A clean and organized home is a positive way to enter the new year.

The kadomatsu is placed at the front door. This is an arrangement of three bamboo shoots and evergreens tied three times with straw rope.

It is displayed at the entrance of the house to welcome Toshigami to protect the house and to bring long life and strength to the family.

In Hawai'i, kadomatsu can be found at most Japanese food stores and in supermarkets.

Decorating the home often includes other Japanese traditions such as making ikebana-inspired floral arrangements. You can utilize items that can be found around the home, such as a sushi or bamboo mat, floral foam, greens and flowers from the yard, and even river rocks on your presentation table to create a beautiful Japanese theme.

Keep it simple, and try to arrange florals in odd numbers, which creates a pleasing asymmetry, and also has cultural significance.

Japanese New Year fare includes special selections of dishes that represent prosperity, good fortune and health.

The New Year's Day celebration menu must include the following:

• Osechi (bentos in lacquer boxes) with buckwheat soba noodles for long life and prosperity.

• Mochi soup, or ozoni, served with a miso or clear broth for good fortune.

• Kabocha and shrimp, often prepared tempura-style, representing longevity. The Japanese have a saying: "The curve of the shrimp resembles the hunched back of an elderly person."

• Sashimi and sushi made with the freshest of raw fish, representing subtlety and strength.

Yield: 6 servings

4 Skinless chicken breasts

2 Dried scallops; (optional)

-- (up to 4)

1 1/2 c Peeled carrots in 2" strips

1 1/2 c Peeled daikon in 2" strips

1 c Mizuna

1 pk Red kamaboko; (fish cake)

(I prefer brand name Yamasa)

1 pk Mochi; (pounded rice cake)

Salt; to taste

Make chicken stock by cooking chicken breasts in 8 cups boiling water and 2 teaspoons salt. Cook in boiling water for 10 minutes, (add dried scallops here if you like) then lower heat and cook for about 30 minutes. While making stock, wash and drain all vegetables. Cut mizuna into 2 strips (you won't need much of this-just to add green color). Slice the kamaboko fairly thin. Put a few mochi into toaster and toast until puffy.

Remove chicken from stock onto a plate. While chicken is cooling, strain the soup in either cheesecloth or some kind of cloth (I prefer using old restaurant linen because it strains better!) to strain to a clean pot. Add the carrots and daikon and cook until tender, about 10 to 15 minutes. Shred 1 breast of chicken and add to broth. Save the rest to make chicken salad or whatever for another time. Check flavor and add salt if needed.

Just before serving, put mizuna in soup just to parboil-must be crunch/crisp. Put toasted mochi in a bowl, pour the soup over mochi, then put several slices of kamaboko on top and serve.

This recipe yields 4 to 6 servings (8 cups).

Per serving: 173 Calories (kcal); 2g Total Fat; (10% calories from fat); 36g Protein; 0g Carbohydrate; 91mg Cholesterol; 102mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1C14) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey - jcomiskey@krypto.net"

Recipe courtesy June Kuramoto

http://openmouthinsertfork.blogspot.com/2008/11/im-turning-japanese-ozoni.html

Ozoni is the traditional soup served on New Year's Day in Japan. With its sweet rice cakes (mochi), it is the first food to be savored after the traditional sake toast on New Year's morning. There are countless versions served throughout Japan, but it can't be called Ozoni unless it has the mochi rice cakes in it.

Ingredients: (Serves 4-6)

• 1/2 lb. Boned Chicken, cut into small pieces--parboil for about 2 minutes and drain

• 1 Bunch of Mizuna - wash well, cut bottom off, and slice into 3 inch pieces. (If Mizuna is not available, use 1 small or 1/2 of a large Nappa cabbage.)

• 1 Kamaboko (fish cake), sliced thin

• 5 pieces of Dried Shiitake Mushrooms - soak in water until soft, cut off the stems, and slice thin

• 5 cups of Prepared Dashi (Japanese soup stock; if you use Hondashi brand, use about 1 1/4 tsp. Hondashi with 5 cups of boiling water)

• 1/2 tsp. Salt (or to taste)

• 1/2 tsp. Usukuchi Shoyu (light-colored Japanese soy sauce). If unavailable, use regular Japanese soy sauce (Yamasa or Kikkoman brands)

• 6 pieces of Mochi (also called komochi) rice cakes, fresh or frozen. Broil until they are lightly browned and puffy.

http://home.earthlink.net/~marutama/recipes.htm

Ozoni, a traditional Japanese New Year's dish, is as simple and complex as a haiku.

One of the things I love about Japanese food is the presentation. After preparing this beautiful Ozoni soup at my Japanese cooking class last week, I wondered if I would ever go to the trouble of making it at home. If I did, I think I would be way too needy. I'd need to hear gushing about the delicacy of the broth, the beauty of the carrot flower, the symbolism of the hexagon shaped daikon, and that cute little knot hand tied in the pink fish cake. And, of course, the essential mochi (missing from the photo above) would have to be praised.

And if guests didn't voluntarily start gushing, I think I would gently point out these things to them. "Did you see that little knot in the fish cake? I tied that myself. And ya' know those carrots don't grow in flower shapes by themselves." So obnoxious.

This is a soup that should be admired and then savored slowly because the cook went to a lot of effort to make it so beautiful and to imbue it with symbolism.

Special cutters are used to make the flower shapes.

This is how the spinach looks before it is cut into 2" lengths for the soup.

Ozoni

1/2 lb. chicken (deboned leg or breast)

6" length daikon (white radish)

1/2 bunch spinach

1 medium carrot

1 cake kamaboko (fish cake)

4 cups dashi (see previous post for recipe)

3/4 tsp. salt

1/2 tsp. soy sauce

mochi

- Slice the chicken on the diagonal into thin pieces and sprinkle with salt. Blanch in lightly salted water until whitish . Drain.

- Pare lengths of radish into hexagonal shape and then cut into slices about 1/4" thick. Parboil in lightly salted water until alost tender, about 10 minutes. Drain. (Hexagons make up the tortoiseshell pattern. The tortoise is the symbol of longevity.)

- Steam the spinach. (I will have to add more details later about how to get it into the shape shown in the photo above.)

- Peel the carrot and cut into 1/4" rounds. Cut into flower shapes. Parboil in lightly salted water until almost tender, about 10 minutes.

- Slice the fish cake into 1/4" half rounds.

- Bring the dashi just to a boil in a pot. Turn down heat and keep at simmer. Then stir in salt and soy sauce and season to taste.

- Arrange spinach, single carrot slice, single daikon slice, chicken, mochi and fish cake in soup bowl. Ladle hot broth into bowl. Garnish with sprig of mizuna.

I may not recreate this at home, but I promise: if someone serves this to me, I will be the most appreciative, gushing guest in the dining room.

(This recipes was submitted to Blazing Hot Wok's monthly regional recipe roundup. The Japanese event is being hosted by Wandering Chopsticks.)

DASHI STOCK

(Recipe from Hitomi)

1 ½ oz. kelp (konbu), 20-inch length

2 qts. water

3 T. loose bonito flakes (2oz.)

- Moisten a clean cloth and wring well. Carefully but thoroughly wipe the surface of the kelp. Kelp should never be washed since flavor is lost in the process. - Place the cold water and kelp in a soup pot and leave about 30 minutes. Slowly bring to a boil over medium-low to medium heat. Regulate the heat so the water takes approximately 10 minutes to reach a boil.

- When fine bubbles begin to appear at the edges of the pot, remove the kelp from pot. (Do not allow the water to boil while kelp is in the pot.)

- Add ⅓-½ cup cold water. Add the bonito flakes.

- When the stock returns to a boil, remove it from the heat. When the bonito flakes sink to the bottom , strain to clarify. Do not wring the flakes.

http://openmouthinsertfork.blogspot.com/2008/11/im-turning-japanese-onishime-vegetables.html

Some of the foods eaten include nimono (simmered vegetables), kazunoko (herring roe), kurikinton (mashed chestnuts and sweet potatoes), datemaki (sweetened omelet roll), kamaboko (fish cake) and konnyaku (gelatinous yam cake). But the one dish which is famous as New Year’s food is ozoni.

The morning of the first day of New Year’s, people will drink sake and eat ozoni, the traditional soup of New Year’s. This soup has many variations and no one can agree on any one ozoni recipe as the “official” ozoni recipe. However, no matter what’s added, subtracted or left out of an ozoni recipe, the one thing which makes ozoni, ozoni, is mochi.

Mochi is another celebrated New Year’s food and is even featured as a New Year’s decoration, the kagami mochi. Pieces of toasted mochi cake are added to ozoni as part of a hearty meal.

I decided to make ozoni this year and have listed what I used in my own rendition of this traditional soup. I’ve listed ingredient variations so you can personalize ozoni for your own New Year’s celebrations.

Rae’s Ozoni

• 6 cups dashi or veggie stock

• 1/4 cup soy sauce

• 8 shitake, fresh

• 2 carrots, peeled and sliced into rounds

• konnyaku

• kamaboko, sliced

• nappa cabbage, thinly sliced

• 8 shrimp balls

• 1 cup shrimp, cooked

• 4 mochi, sliced into thirds

• green onions, finely sliced

1. Boil the dashi, or stock, and soy sauce in a large pot. Remove stems from the shitake and add them to the dashi. Simmer on low for 20 minutes. After 20 minutes, remove the shitake stems.

2. Add carrots and shitake caps to stock. Simmer on low for 10 minutes.

3. Slice konnyaku into strips, or for a decorative effect, slice a strip of konnyaku in the center and pull one end of the konnyaku through the slit. Add to stock and boil for an additional 10 minutes.

4. Toast mocho thirds in the oven on broil till they’re puffy and golden brown. Set aside.

5. In bottom of a bowl, add shrimp balls, shrimp, nappa cabbage, and 2 mochi thirds. Carefully ladle broth and simmered vegetables into the bowl. Top with green onions. Serve immediately.

Variant Ingredients

• cabbage

• crab

• chicken breast

• chicken stock

• maitake

• miso

• mitsuba

• mizuna

• spinach

Osechi Cooking お節料理

Saturday, December 16, 2006 by Tim

For the past three years, I have celebrated New Year’s Eve by cooking and eating and drinking with an intimate group of close friends. Thanks to conversations that sparkle like the champagne we drink and fulfill like the warm, hearty food we eat, the night that I used to spend alone watching Conan’s “Central Time Zone Countdown” or Iron Chef marathons has become one of my nights of the year.

Unfortunately, I won’t be able to spend New Year’s with my old high school buddies this year, on account that I’ll be in Hong Kong (and I certainly can’t complain about that). But if and when I have the opportunity to share another year-end meal with them again, I’ll have a few new tricks up my sleeve, thanks to a class I attended Sunday on king お節料理, Japanese food customarily eaten to ring in the new year (Gregorian, not lunar).

Our venerable instructor was a four foot-tall woman whose twenty-year-old vitality betrayed her sixty-year-old features. She radiated knowledge and skill so generously that it seemed we only needed to stand by and bask in the effortlessness of her motions to absorb the principles and techniques of osechi.

Well, maybe that’s a bit of an overstatement… and to be perfectly fair, our instructor did a good ninety percent of the work. But the recipes were nothing too complicated, and I do think our food turned out rather nicely.

First, we made a dish of carrots and daikon that had been cut into the shapes of auspicious symbols, such as cranes, turtles, bamboo, plum blossoms, bells, and hagoita 羽子板, a kind of ornamental paddle originally used in an archaic badminton-like game called hanetsuki 羽根突. In general, I’m not a big fan of daikon. I find their aroma somewhat acetic and funky. But these had been macerated in salt for an hour or two, rinsed in water, and then squeezed dry, removing its pungent odor and enhancing its sweet flavor. Apparently, the colors of the carrots and daikon - red and white - symbolize peace and cheerfulness. Red and white (kohaku 紅白) turned up again in a soup in the form of kamaboko 蒲鉾 - cakes of finely-ground fish - which are molded into a semicircular shape that represents the rising sun. The soup, called ozoni お雑煮, was made from a simple konbu stock and contained shiitake mushrooms, shrimp, mochi, chicken, daikon, carrot, mizuna 水菜, and yuzu peel. The sheer variety of colors, textures, flavors in that one bowl of soup made it exceptionally savorable and satisfying, meditative in its depth. It was a meal in itself, and the same can be said for chikuzen’ni 筑前煮, a stout-hearted stew of lotus root, gobo, chicken thighs, konnyaku, shiitake, bamboo shoots, carrots, and snow peas. I don’t know whether this kind of food was made for cold weather, or if cold weather was made for this kind of food.

We also sampled kazunoko, or herring roe, marinated in a katsuo dashi laced with a bit of dried red chili pepper. The characters kazu 数 and ko 子 literally mean “many” and “child,” respectively, and so the little yellow eggs are regarded as a sort of fertility charm, eaten in hopes that the coming year will be adequately, uh, reproductive. But I probably won’t be meeting any viking juniors anytime soon (darn!) on account that I didn’t really care for the kazunoko. Its flavor was perfectly agreeable, lighly sweet and salty, with an edge of heat from the chili and a flush of smoky umami from the katsuo dashi, but its texture was like eating tiny rubber balls fused together by some sort of 3M product. Each chunk of kazunoko would break apart with a rubbery crunch when chewed, but the individual eggs remained resolutely intact, which made me feel like each mouthful was never quite ready to swallow. I wound up washing down most of the kazunoko with gulps of tea.

But if the herring roe was the low point of our osechi class, then the high point had to be either kuromame 黒豆, sweet simmered black beans, or a salad of lobster meat and cucumbers.

Yes, that’s real gold foil on the beans. And yes, that’s a real lobster. And he had two friends. And the cooking class only cost one thousand yen. These two dishes alone made this by far the most cost-effective meal I’ve had since I moved here. Oh, and they weren’t just expensive; they were delicious. Especially the beans, which were plump, creamy, sugary, and rich, almost like a firm chocolate pudding. A homophone of mame (bean), written 忠実, means “diligent” or “robust,” so kuromame are eaten in hopes of a productive year. As for the lobster, well I don’t know what the significance of that is. But hey, you can’t go wrong with lobster, and in this case the firm, buttery meat was well matched with crisp chunks of cucumber and a creamy, mayonnaise-based dressing.

The moral of the story is: if an old woman offers you some dull black beans in exchange for ten dollars, accept them. They’re magical!

http://images.google.com/imgres?imgurl=http://iamaviking.files.wordpress.com/2006/12/ozoni.jpg&imgrefurl=http://iamaviking.com/2006/12/16/osechi-cooking-%25E3%2581%258A%25E7%25AF%2580%25E6%2596%2599%25E7%2590%2586/&usg=__4gL57sglpDVz1iSN50RvOqLWrIA=&h=400&w=525&sz=253&hl=en&start=15&sig2=4EyJSVNpjZyTD8vHtcUTwg&tbnid=vtkMlyNMrkw-TM:&tbnh=101&tbnw=132&ei=u75bSaG9M5-0sQPkm7mHDQ&prev=/images%3Fq%3Dozoni%26gbv%3D2%26hl%3Den%26client%3Dfirefox-a%26rls%3Dorg.mozilla:en-US:official%26sa%3DG

Osechi

From Wikipedia, the free encyclopedia

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An example of Osechi-ryōri

Another example of Osechi in three-tiered box

Osechi-ryōri (御節料理 or お節料理) are traditional Japanese New Year foods. The tradition started in the Heian Period (794-1185). Osechi are easily recognizable by their special boxes called jūbako, which resemble bentō boxes. Like bentō boxes, jūbako are often kept stacked before and after use.

The dishes that make up osechi each have a special meaning celebrating the New Year. Some examples are:

• Daidai (橙), Japanese bitter orange. Daidai means "from generation to generation" when written in different kanji as 代々. Like kazunoko below, it symbolizes a wish for children in the New Year.

• Datemaki (伊達巻 or 伊達巻き), sweet rolled omelette mixed with fish paste or mashed shrimp. They symbolize a wish for many auspicious days. On auspicious days (晴れの日, hare-no-hi), Japanese people traditionally wore fine clothing as a part of enjoying themselves. One of the meanings associated with the second kanji includes "fashionability," derived from the illustrious dress of the samurai from Date Han.

• Kamaboko (蒲鉾), broiled fish paste. Traditionally, slices of red and white kamaboko are alternated in rows or arranged in a pattern. The color and shape are reminiscent of the rising sun, and have a celebratory, festive meaning.

• Kazunoko (数の子), herring roe. Kazu means "number" and ko means "child". It symbolizes a wish to be gifted with numerous children in the New Year.

• Konbu (昆布), a kind of seaweed. It is associated with the word yorokobu, meaning "joy".

• Kuro-mame (黒豆), black soybeans. Mame also means "health," symbolizing a wish for health in the New Year.

• Tai (鯛), red sea-bream. Tai is associated with the Japanese word medetai, symbolizing an auspicious event.

• Tazukuri (田作り), dried sardines cooked in soy sauce. The literal meaning of the kanji in tazukuri is "rice paddy maker", as the fish were used historically to fertilize rice fields. The symbolism is of an abundant harvest.

• Zōni (雑煮), a soup of mochi rice cakes in clear broth (in eastern Japan) or miso broth (in western Japan).

http://en.wikipedia.org/wiki/Osechi

Panko chicken

Panko Chicken

¼ cup Melted butter

¼ cup Dijon mustard

2 Cloves garlic, minced

½ cup Panko

2 tablespoons Grated parmesan cheese, pre-shredded Trader Joes parmesan cheese in the refridgerator section works well.

1 ½ tablespoons Minced parsley

8 Boned chicken breasts

In a bowl, whisk together butter, mustard, and garlic. In a shallow bowl, mix panko, parmesan, and parsley.

Coat chicken breast halves in butter mixture, then bread in the panko mix. Bake in 500 degree until crumbs are golden, 15 minutes.

Note: I mostly eyeball this recipe, butter and mustard more or less needs to be about same. I tend use a lot more panko than the ½ cup. I also like to use chicken breast tenders, butter and bread, then skewer on wooden sticks for parties.

Hot Sour Soup

* Exported from MasterCook *

HOT CHILE OIL “CHINA MOON”

Recipe By :

Serving Size : 3 Preparation Time :0:00

Categories : Condiments

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 c Chile Flakes, dried red

-shockingly pungent

1/3 c Beans, Black fermented

- Chinese -- coarsely chopped

-(do not rinse them)

4 lg Garlic cloves

- peeled and smashed

2 tb Ginger, fresh minced

2 1/3 c Oil, Corn or Peanut

1/3 c Oil, Sesame, Japanese

Combine all ingredients in a heavy, non aluminum 2 to

2 1/2 quart saucepan. Rest a deep-fry thermometer on

the rim of the pot. Over moderately low heat, bring

the mixture to a bubbly 225 degrees to 250 degrees,

stirring occasionally. Let simmer for 15 minutes,

checking to ensure the temperature does not rise.

Remove from the heat and let stand until cool or

overnight.

Scrape the oil and solids into an impeccably clean

glass or plastic container. Store at room temperature.

Use the oil wherever you want to light a spark. The

“goop” that settles to the bottom is a wonderful spicy

addition to sauces, noodles, fillings and marinades.

The day I made my own hot chile oil, I swear I grew a

foot as a cook! Not at all difficult and eminently

satisfying, I recommend this recipe to any aspiring

cook. Like grinding and brewing your own coffee after

a lackluster life of instant, the sheer flavor and

freshness of this chile oil will knock your socks off.

Source: “China Moon” Barbara Tropp Workman Publishing

Company ISBN 1-56305-315-2 1992 typed by Dorothy Hair

6/29/94

Fresh Dried Chili Oil

Published: May 19, 2009

2 medium-hot dried chili peppers, like a New Mexican red or other Southwestern chili

1 small clove garlic, pounded into a paste in a mortar and pestle

1/4 cup chopped fresh mint leaves

1/2 cup extra virgin olive oil

Salt.

1. Crush chilies with fingers into pieces no bigger than 1/4 inch across. Place in small bowl and add just enough boiling water to cover, about 1 tablespoon; let sit until chili is hydrated, 10 minutes.

2. Add garlic and mint, and mix while slowly adding olive oil. Taste and season with salt. For best flavor, make several hours before using.

Yield: 3/4 cup.

http://www.nytimes.com/2009/05/20/dining/203frex.html

Hot and Sour Soup

Recipe Feedback: User Rating

4.8 out of 5

(8 reviews)

88 Write a review

By Rhonda Parkinson, About.com Guide

See More About:

• chinese soup recipes

• szechuan recipes

• chili oil

• winter recipes

The red color in this Hot and Sour Soup comes from the addition of hot chili oil.

Rhonda Parkinson

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Hot and sour soup is reputed to be good for colds. To increase the health benefits, feel free to add 2 or 3 teaspoons of finely chopped ginger.

For a vegetarian version of Hot and Sour Soup, leave out the pork.

Serves 4

Ingredients:

• 1 cake tofu (fresh, if possible)

• 2 ounces pork tenderloin

• Marinade:

• 1 teaspoon soy sauce

• 1/2 teaspoon sesame oil

• 1 teaspoon tapioca starch (or cornstarch)

• Other:

• 1/2 cup bamboo shoots

• 2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus

• (or 3 - 4 Chinese dried black mushrooms or fresh mushrooms)

• 1 small handful dried lily buds

• 6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)*

• 1 teaspoon salt, or to taste

• 1 teaspoon granulated sugar

• 2 tablespoons soy sauce

• 2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar

• 1 teaspoon sesame oil

• 1 Tbsp cornstarch dissolved in 1/4 cup water

• 1 egg, beaten

• 1 green onion, finely chopped

• White pepper to taste (no more than 1 tablespoon)

• Hot chili oil, to taste, optional

Preparation:

Hot and Sour Soup Directions:

Shred pork. Mix marinade ingredients and marinate pork for 20 minutes.

Cut tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices. To reconstitute the fungus, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. (If substituting Chinese dried mushrooms, soak to soften, then cut off the stems and cut into thin strips. If using fresh mushrooms, wipe clean with a damp cloth and slice.)

To reconstitute the dried lily buds, soak in hot water for 20 minutes or until softened. Cut off the hard ends.

Bring the water to a boil. When it is boiling, add the bamboo shoots, fungus or mushrooms, and the lily buds. Stir. Add the tofu. Bring back to a boil and add the marinated pork.

Stir in the salt, sugar, soy sauce and vinegar and sesame oil.

Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar).

Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.

Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste. Drizzle with chili oil if desired. Serve hot.

(Hot and Sour Soup can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)

*Adjust the ratio of water to chicken stock as desired.

Reader Review for Hot and Sour Soup:

Rating: 4 out of 5 stars

As good as any restaurant. I used dried lotus petals (instead of dried lily buds).

User Reviews

Overall Rating:

5 out of 5

best recipe I have tried so far...., February 22, 2008

By Aveeda

"I have been looking for a recipe to match our local chinese restaurant's Hot and Sour Soup for a very long time. This one is REALLY close and REALLY good!

I used more vinegar and white pepper than the recipe called for and it made a huge difference so I recommend that everyone with their own taste buds tweak it as desired.

Also make the effort to get all of the ingredients called for. We had to travel 50 miles to find them but it was so worth it. Bought in bulk so we have enough for a few future batches.

After marinading pork stir fry it intil it starts to brown nice and crisps up. This too made a difference in our second batch.

This and a batch of lo mein makes a great dinner !"

Chinese Hot-and-Sour Soup

Gourmet
January 2005

Adapted from Bruce Cost

•

recipe

• reviews (50)

• photo

• my notes

user rating

98% would make it again

user rating:

4 forks

rate this recipe review this recipe

at a glance

main ingredients Mushroom, Tofu, Pork

cuisine Asian, Chinese

type Soup/Stew

more resources

Food Dictionary cooking videos

enlarge image

yield: Makes 6 to 8 first-course servings

active time: 45 min

total time: 1 1/4 hr

This authentic soup is essentially an ancient doctor's curative that combines the healing magic of chicken broth, the circulation-enhancing... more ›

Ingredients

• 5 ounces boneless pork loin, cut into 1/4-inch-thick strips (2/3 cup)

• 2 teaspoons dark soy sauce*

• 4 small Chinese dried black mushrooms*

• 12 small dried tree ear mushrooms*

• 1 1/2 tablespoons cornstarch

• 12 dried lily buds* (sometimes called golden needles)

• 1/2 cup canned sliced bamboo shoots*, cut lengthwise into 1/8-inch-wide strips (from an 8-oz can)

• 2 tablespoons red-wine vinegar

• 2 tablespoons rice vinegar (not seasoned)

• 1 tablespoon light soy sauce*

• 1 1/2 teaspoons sugar

• 1 teaspoon kosher salt

• 2 tablespoons peanut oil

• 4 cups reduced-sodium chicken broth

• 3 to 4 oz firm tofu (about a quarter of a block), rinsed and drained, then cut into 1/4-inch-thick strips

• 2 large eggs

• 2 teaspoons Asian sesame oil*

• 1 1/2 teaspoons freshly ground white pepper

• 2 tablespoons thinly sliced scallion greens

• 2 tablespoons fresh whole cilantro leaves

• *Available at Asian foods markets, Uwajimaya (800-889-1928), and Kam Man Food Products Inc. (212-571-0330).

print a shopping list for this recipe

Preparation

Toss pork with dark soy sauce in a bowl until pork is well coated.

Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes. (Tree ears will expand significantly.) Cut out and discard stems from black mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Remove tree ears from bowl, reserving liquid, and trim off any hard nubs. If large, cut tree ears into bite-size pieces. Stir together 1/4 cup mushroom-soaking liquid (discard remainder) with cornstarch in a small bowl and set aside.

Meanwhile, soak lily buds in about 1 cup warm water until softened, about 20 minutes, then drain. Trim off tough tips of lily buds. Cut lily buds in half crosswise, then tear each half lengthwise into 2 or 3 shreds.

Cover bamboo shoots with cold water by 2 inches in a small saucepan, then bring just to a boil (to remove bitterness) and drain in a sieve.

Stir together vinegars, light soy sauce, sugar, and salt in another small bowl.

Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add pork and stir-fry until meat just changes color, about 1 minute, then add black mushrooms, tree ears, lily buds, and bamboo shoots and stir-fry 1 minute.

Add broth and bring to a boil, then add tofu. Return to a boil and add vinegar mixture. Stir cornstarch mixture, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer 1 minute.

Beat eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper, then drizzle in remaining sesame oil and divide among 6 to 8 bowls. Sprinkle with scallions and cilantro before serving.

add your own note

Mapo Tofu

Recipe Feedback: User Rating

5 out of 5

(3 reviews)

33 Write a review

By Rhonda Parkinson, About.com Guide

Mapo Tofu (Mapo Doufu, Pockmarked Grandmother's Bean Curd)

Rhonda Parkinson

Ingredients:

• Marinade for Ground Pork:

• 1 1/2 Tbsp tapioca starch (can substitute cornstarch)

• 2 tablespoons soy sauce

• Other:

• 1/4 pound ground pork

• 1 pound regular tofu (medium firmness)

• 1 leek or 3 green onions

• 1/4 tsp salt

• 1 tsp Chinese salted black beans (fermented black beans, also called Chinese black beans), or to taste

• 1 Tbsp chili bean paste, or to taste

• 3 Tbsp stock (chicken broth)

• 1 Tbsp cornstarch

• 2 Tbsp water

• 2 Tbsp light soy sauce

• Freshly ground Szechuan pepper

• 2 - 3 tablespoons oil for stir-frying, as needed

Preparation:

Mix marinade ingredients. Marinate pork for about 20 minutes.

Cut the tofu (bean curd) into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2 - 3 minutes. Remove from boiling water and drain.

Chop leek or green onions into short lengths.

Heat wok and add oil. When oil is ready, add the marinated pork. Stir-fry pork until the color darkens. Add salt and stir. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the meat. Add the chili paste, then the stock, bean curd, and leek or green onions.

Turn down the heat. Cook for 3 - 4 minutes.

While cooking, mix cornstarch, water, and soy sauce together. Add to wok and stir gently. Serve with freshly ground Szechuan pepper.

Hot Sour Soup

Haupia

Coconut (Haupia) and Chocolate Pie

http://allrecipes.com/Recipe/Coconut-Haupia-and-Chocolate-Pie/Detail.aspx

INGREDIENTS (Nutrition)

• 1 (9 inch) unbaked pie crust

• 1 cup milk

• 1 (14 ounce) can coconut milk

• 1 cup white sugar

• 1 cup water

• 1/2 cup cornstarch

• 7/8 cup semi-sweet chocolate chips

• 1 1/2 cups heavy cream

• 1/4 cup white sugar

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Bake crust for 15 minutes, or until golden brown. Set aside to cool.

2. In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch. Continue stirring mixture over low heat until thickened, about 3 minutes.

3. In a glass bowl, microwave chocolate chips for 1 minute or until melted. Divide the coconut pudding evenly into two bowls. Mix chocolate into one portion. Spread on the bottom of the pie crust. Pour the remaining portion of pudding on top of the chocolate and spread smooth. Refrigerate for about an hour.

4. Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings.

Chocolate Haupia Pie Recipe

http://www.grouprecipes.com/64353/chocolate-haupia-pie.html

Ingredients

• 1 (9 inch) unbaked pie crust

• 1 cup milk

• 1 (14 ounce) can coconut milk

• 2 tbsp coconut extract

• 1 cup white sugar

• 1 cup water

• 2/3 cup cornstarch

• 7/8 cup semi-sweet chocolate chips

• 3 cups prepared whipped cream

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bake crust for 15 minutes, or until golden brown. Set aside to cool.

2. In a saucepan, whisk together milk, coconut milk, coconut extract and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a gentle boil. Reduce heat to low simmer and whisk in the cornstarch. Continue stirring mixture over low heat until thickened, about 3 - 6 minutes.

3. In a glass bowl, microwave chocolate chips for 1 minute or until melted. Divide the coconut pudding evenly into two bowls. Mix chocolate into one portion. Spread on the bottom of the pie crust. Pour the remaining portion of the white coconut pudding on top of the chocolate and spread smooth. Refrigerate for about an hour.

4. Spread the whipped cream on pie. You can garnish with chocolate chips or shavings as well.

You could make a Chocolate-Haupia Pie with pudding/pie mix and a package of instant haupia, plus a frozen pie crust. You could.

Or you could do it from scratch and reap the rewards of a little extra effort. This recipe makes it look easy, especially since it lets you melt the chocolate in the microwave.

Kimie Sommerfeld and Kathy Punohu wrote separately seeking recipes for that very special dessert with creamy coconut layered over chocolate.

As ex-patriates they no longer have access to Ted's Bakery and the chocolate cream pies Ted Nakamura has made famous (another reason we are lucky we live Hawaii).

This recipe comes from "Maika'i Favorites," a greatest-hits collection comprising the most-requested recipes that have been published in Foodland's monthly Maka'i Rewards coupon book. The book is available for $5 at Foodland and Sack N Save stores.

Chocolate Haupia Pie

1 9-inch prepared pie crust

7 ounces semi-sweet chocolate

1-1/2 cups heavy whipping cream

1/4 cup sugar

Shaved chocolate, for garnish

>> Haupia:

1 can coconut milk

1 cup milk

1 cup sugar

1/2 cup cornstarch

1 cup water

Preheat oven to 350 degrees. Bake crust until golden, 15 to 20 minutes.

Meanwhile, make haupia: Whisk coconut milk, milk and sugar together in a small saucepan. In a separate bowl, dissolve cornstarch in water. Bring coconut milk mixture to a boil, then reduce to a simmer and whisk in cornstarch mixture, whisking until thickened.

Microwave chocolate pieces on high 1 minute; stir to melt completely. Pour half the haupia into a bowl. Mix remaining haupia with melted chocolate and pour over the bottom of the baked pie crust. Layer white haupia over the top. Cool pie at least 1 hour in refrigerator.

Whip cream with 1/4 cup sugar until still peaks form. Garnish pie with whipped cream and shaved chocolate. Chill another hour. Serves 6 to 8.

http://archives.starbulletin.com/2002/02/06/features/request.html

If you're wondering where the recipe is for this dessert, you'll just have to check out Alan at mā'ona. I had it bookmarked for future use just in case I should find myself in the islands where it's easy to get Okinawan sweet potatoes. These purple spuds are an excellent snack that I ate on many occasions as a kid, and the simplest method of preparation requires not much more than boiling or steaming them. They're also very versatile in cooking as their pleasantly sweet flavor lends itself well to chowders, cakes, bread, tempura, and even ice cream. What luck to discover that my favorite mom n' pop grocery store had these on sale at $1.29/lb. And coconut milk for only 50 cents a can!

I basically followed Alan's recipe with just a few minor changes. Instead of peeling the potato beforehand, I simply boiled them with skins on in order to have extra for snacking; the skins are easy to remove after they've cooled down. The pie was baked in a 13x9-inch glass dish (for dessert bar servings) for 25 minutes and I cut the sugar used in the sweet potato filling by 2 tablespoons. The macnuts in the crust really give it a nice contrast in texture and flavor. And of course the Cool Whip was an added touch (more than what the photo shows), hence the reason for reducing the sugar in the filling. I don't know of any local eatery on Kauai that makes this, but this is absolutely delicious!

Sweet Potato and Haupia Pie

By alan on November 13, 2005 7:57 AM
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Photo courtesy of Rubber Slippers in Italy.

I made sweet potato and haupia pie for a friend's housewarming party last night, and it was so popular with everyone that the hostess asked me to share the recipe with her. Seriously, people were threatening each other over this pie, completely bypassing the main dinner to make sure they got a piece. I had no idea people would get so crazy over a pie. I'll share the recipe with you, but use it wisely and only under adult supervision.

Notes:

→ Okinawan sweet potatoes are a deep purple color when cooked and fairly dense. There is no adequate substitute. The dark potato layer stands in distinctive contrast to the creamy white of the haupia on top. (This pie is as almost as much fun to look at as it is to eat! Almost. By the time I realized I might want a photo it was already too late; the carnage was over and the pie gone. Update: Rowena graciously allowed me to use her photo from when she made this recipe. Thanks, Rowena!)

→ Between the cooking and chilling, it takes several hours to make the recipe, and then a couple more to cool the pie at the end. Allow yourself plenty of time, otherwise you'll find yourself like me, trying to accelerate the cooling phases in the freezer.

Crust

• 3/4 c. cold, unsalted butter (1 1/2 sticks)

• 2 T sugar

• 1 3/4 c. flour

• 1 c macadamia nuts, well chopped

The very first thing you need to do isn't a "crust" step, but you'll be glad you got it out of the way. Peel your sweet potatoes (from the Sweet Potato Layer section just below). Okinawan sweet potatoes come in wildly different sizes, so I can't easily tell you how many potatoes you'll need to make 2 cups. Just use your best judgement, and if anything, make a little extra. Boil the potatoes until a fork slides easily into them. Drain and mash them, then set them aside to cool while you make the crust. Isn't that purple color amazing? How thoroughly you mash them depends on the final texture you want. I don't mind little chunks in my pie, but other people prefer a creamy texture.

Oh yeah, now would be a good time to preheat the oven to 350 degrees.

Now we can get started on our crust. Mix the dry ingredients together in a medium size bowl. Add the chopped nuts and the butter. Cut the mixture with two butter knives, pulling them across each other in a scissors motion, until the crust mixture is crumbly and no large butter chunks remain. Press the crust mix into the bottom of a pie pan, continuing it up the sides of the pan. You don't need to create a substantial or fancy lip to the crust. Place the crust in the refrigerator.

Sweet Potato Layer

• 1/2 c. butter or margarine, softened (1 stick)

• 1 c. sugar

• 2 eggs, beaten

• 2 c. Okinawan sweet potatoes, mashed

• 1/2 cup evaporated milk

• 1 teaspoon vanilla

• 1/4 t. salt

Wash your medium size bowl that you used to mix the crust. Cream the butter and sugar together in it until smooth and... creamy. Add one egg at a time, mixing them each until completely incoporated. Add half the sweet potatoes, mixing thoroughly. Add the other half and mix again. Finally, mix in the evaporated milk, vanilla and salt.

Spread the sweet potato layer into the pie crust, making sure not to add too much. The potato layer should fill the pie no higher than 1/2 inch from the top edge of the crust, so that we still have room for the haupia layer. Bake the pie at 350 for 30 minutes, or until the edge of the crust is golden and the potato filling is lightly browning in spots.

Cool the pie completely in the refrigerator.

Haupia Layer

• 1 can coconut milk (usually 13.5 oz)

• 1/2 cup water

• 1/3 c. sugar

• 1/3 cup cornstarch

When the cooked pie has cooled, begin preparing the haupia layer. You do not want to prepare the haupia early or it may solidify into an unwieldy block of coconut goo.

Place the coconut milk and water in a saucepan, but don't turn on the heat just yet. Mix together the sugar and cornstarch in a small bowl then add them to the liquids. Heat at medium, stirring constantly, until thickened. You can tell it's thick enough when you lift your spoon out, and the bits that glop off the spoon back into the saucepan basically hold their shape.

Immediately pour the haupia mixture over the pie and return to the refrigerator to chill for several more hours. Serve when cooled, making sure to step back so that you don't get trampled!

Credit where credit is due: there are many recipes out there for this pie, all very similar to each other but no two identical. I borrowed the idea of evaporated milk from the Honolulu Advertiser, and macadamia nuts in the crust from Reid. Thanks! Last but not least, congratulations on your new hale, `Anela and Ikaika!

Categories

October 15, 2004

Okinawan Sweet Potato and Haupia Pie

OK. It was a friend's birthday this past Wednesday, and since she's baked cakes (and pies) for me on my birthdays in the past, I asked her what she wanted me to make for her birthday. She said she wanted me to make her an Okinawan sweet potato and haupia pie.

Okinawan sweet potatoes look like this:

(These potatoes are quite large. The two were almost 3.25 pounds total.)

After the potatoes have been cooked, the skin turns dark and the insides turn a brilliant purple.

This pie is simple to make and not as sweet as it sounds. It has a wonderful combination of flavors and was a hit with everyone. In fact, days later, people are still talking about it! I guess now this will be something else that I'll be asked to make frequently.

Okinawan Sweet Potato and Haupia Pie

Crust

1 1/2 sticks of unsalted butter

1/8 cup + 1 tablespoon granulated sugar

1 1/2 cups all purpose flour

1 cup macadamia nuts, chopped

Preheat oven to 350°F.

In a mixing bowl, combine sugar and flour. Cut in butter until mixture is crumbly. Add chopped macadamia nuts and mix well. Press lightly into a 13" x 9" baking pan. Bake at 350°F for 12-17 minutes, until lightly browned. Set aside.

**NOTE**

The recipe for this crust is similar to one for a macadamia nut shortbread. You may substitute any shortbread recipe for this one.

Okinawan Sweet Potato Layer

2 cups Okinawan sweet potatoes, cooked and whipped

1 stick of unsalted butter at room temperature

1/2 cup granulated sugar

2 eggs

1/2 cup whole milk

1 teaspoon vanilla

1/4 teaspoon salt

In a mixing bowl, cream together butter and sugar. Add eggs, one at a time. Next, fold in whipped Okinawan sweet potatoes. Then, add in milk, vanilla and salt. Continue to mix until well combined. Mixture should be the consistency of pancake batter. Pour onto crust and bake at 350°F for 30 minutes. Remove from oven. Set aside to cool to room temperature.

**NOTE**

Instead of whipping the Okinawan sweet potatoes, they may be mashed for a more "chunky" texture. I prefer them whipped. The texture is smooth, light and fluffy. Whipping gives this a "melt-in-your-mouth" feel.

Haupia Layer

1/2 cup sugar

1/2 cup cornstarch

1 1/4 cups lukewarm water

2 12-ounce cans frozen coconut milk, defrosted

In a mixing bowl, combine dry ingredients. Add water and stir until sugar and cornstarch are dissolved. In a heavy bottomed pot, heat coconut milk on low until warmed through. Slowly add in sugar/cornstarch/water mixture, stirring constantly until coconut milk mixture is thickened (about 5-7 minutes). Let cool slightly, then pour over Okinawan sweet potato mixture. Refrigerate until firm, about 4-5 hours, overnight is best.

Cut into squares and enjoy!

http://onokinegrindz.typepad.com/ono_kine_grindz/2004/10/okinawan_sweet_.html

Blue potato recipes

Blue potato recipes

Wednesday, September 14, 2005

Blue potatoes hit the mainstream

By HSIAO-CHING CHOU

SEATTLE POST-INTELLIGENCER FOOD EDITOR

Purple potatoes can have blue flesh and blue potatoes can have purple flesh. It's confusing, especially considering there is such a variety that talks the talk with its purple (or is it blue?) skin but doesn't walk the walk because its flesh is actually white. Among the blue and purple varieties, there are some shade and shape distinctions.

Because the blues (for the sake of economy, I'm going to refer to this group of potatoes simply as "blue") fall under the heirloom category, they typically have been available only at farmers markets or specialty groceries, their seemingly unnatural color and rarity rendering them a novelty. But the blues have snuck into the mainstream.

Joshua Trujillo / P-I

As Crystal Gayle might sing, "Don't it make my brown eyes blue?" It's not always easy to tell from the skin what a potato will look like inside. These, for example, are blue potatoes. Today you can find them anywhere from a farmers market to Costco.

In what may be the ultimate achievement of a previously esoteric product, blue potatoes have made it to Costco, where the masses will parade by their display. As of the first weekend in September, Costco began selling blue potatoes from Schell's Produce in Toppenish.

"The response has been good," says Rich Schell, whose family runs the farm and namesake produce stands in the Yakima Valley. "Once people try them, they come back for them."

So far, Schell potatoes are in 15 Northwest stores and 14 locations on the East Coast. Schell explains that Costco set a 5 1/2-bag daily sales quota per store, but early numbers were promising, reaching 22 to 30 bags per store per day.

Schell's began with a test acre of blue potatoes last year but now has 35 acres of All Blue and Purple Majestic varieties.

"We were trying to find something new and a niche market," Schell says. "We weren't big enough to be big and we aren't doing organic. ... I'm always thinking about what's new to try and to get in at the forefront."

Frank Padilla, of Costco, says that offering blue potatoes is one way the produce department has evolved from selling the basics.

"This is not something Costco would ever have dreamed of selling before," Padilla says. "But we were looking for something new and innovative."

To be clear, blue potatoes have a long history, especially in their native South America, where they may be dried or used for dishes such as potato cakes and salads containing pungent anchovies, chiles and fresh herbs. South Americans historically have different techniques of freeze-drying potato slices to preserve them, and recipes that incorporate reconstituted papa seca.

Domestic farms specializing in heirloom produce have brought blue potatoes to the market for years. So, blue potatoes are not new to the market per se. But they are new to the masses.

What gives these spuds their color are anthocyanin pigments, which are responsible for red, purple and blue vegetables and fruits, and have value as antioxidants. So, blue potatoes have higher levels of antioxidants than non-blue potatoes.

The blue or purple color does not impart an unexpected flavor. Typically, the taste of blue potatoes has been described as rich and nutty, though there are some non-blue types that have a similar flavor profile. There is enough starch in blue potatoes to make them good for mashing but they're also moist and waxy enough to hold together in potato salad.

If nothing else, they look cool in a red-white-and-blue potato salad. (Yes, there are potatoes that have red flesh and skin. But those varieties are harder to find.) California artist Margaret Dorfman uses blue/purple potatoes to make vegetable parchment bowls. She slices the potatoes paper-thin, cures the slices and then presses them into shape (www.uncommongoods.com).

One stunning potato salad preparation comes from chefs Julie Andres and Earl Hook from La Medusa Sicilian restaurant in Columbia City. They call it Where Potatoes Meet Bottarga and it is definitely a grown-up interpretation of potato salad. There is no mayo in sight, but fresh herbs and a lemony dressing, with the complexity of bottarga, the salted and dried roe sac of tuna or mullet. The recipe follows.

WHERE POTATOESMEET BOTTARGA

SERVES 4-6

• 3-4 pounds Alden Farms potatoes, such as fingerling, butterball and blue (choose similar size)

• 1/4 cup extra-virgin olive oil

• 1/4 teaspoon cayenne pepper

• Sea salt

• 1/4 cup capers

• 1/4 cup pitted olives

• 1 pound shallots peeled and cut to small dice

• Lemon oil or lemon zest

• 1 small bunch Italian parsley, chopped

• 8 fresh basil leaves, torn into pieces

• 1 small bunch chopped fresh oregano

• 3 tablespoons minced chives

• Bottarga (see note)

Preheat oven to 400 degrees. Wash the potatoes. In a large bowl, toss the potatoes with olive oil, cayenne pepper, salt and black pepper. Lay them on a baking pan and roast 30-40 minutes, until soft when pierced with a knife. Remove potatoes and set aside to cool.

Cut potatoes into 1/2-inch slices. Put them in a large mixing bowl. Add the pitted olives, shallots, capers, lemon oil (or zest) to taste, and salt. Toss thoroughly to coat. Taste the salad and adjust seasoning if necessary. Next, add the chopped parsley, basil, oregano and chives, and toss again.

Place the salad on a serving dish. Generously shave the bottarga over the salad and serve.

Note: Bottarga can come whole or grated. Look for it at ChefShop.com or Gustiamo.com.

From La Medusa restaurant

OVEN FRIES WITHAIOLI DIP

SERVES 4-6

• 2-2 1/2 pounds blue potatoes

• Pan spray or olive oil

• Coarse salt and freshly ground black pepper

• Aioli (recipe follows)

Cut the potatoes lengthwise into 1/2-inch wedges. Drop them into a large bowl of cold water and soak for 45 to 60 minutes.

Heat the oven to 450 degrees.

Drain the potatoes and dry them thoroughly on towels. Spray 2 baking sheets with pan spray or, if using olive oil, brush lightly with the oil.

Rinse and dry the bowl you used for soaking the potatoes and return the potatoes to the bowl. Spray the potatoes with pan spray or drizzle with olive oil, enough to lightly coat the fries, and season with salt and pepper. Toss to coat.

Arrange the fries flat, with a small space between each, on the baking sheets. Bake until browned on the bottom, 20-25 minutes. Flip and continue to cook until browned on the other side, another 20 minutes or so. Serve warm.

Adapted from "One Potato, Two Potato"

AIOLI (FOR OVEN FRIES)

MAKES 1/4 CUP

• 3-4 garlic cloves, peeled

• Coarse salt

• 1 large egg yolk

• 3/4 cup extra-virgin olive oil

• 1 tablespoon fresh lemon juice

Put the garlic and a large pinch of salt into a mortar and crush it to a paste or place the garlic on a cutting board, sprinkle on the salt, and use the blade and side of a large chef's knife to make it into a paste (chop, scrape with side of knife, chop again). Scrape the paste into a bowl, preferably wooden.

Add the egg yolk to the garlic and, using a flat wooden spoon, work the 2 together until well combined. Slowly begin to drizzle in the oil, continuing to stir with the spoon all the time. After you have added a few tablespoons of olive oil and the mixture is well combined, stir in the lemon juice. Return to drizzling in the olive oil and stirring. As you go, you should find that the mixture becomes thicker and that you are able to add the oil in a steadier stream. If, at any time, the oil appears to be pooling on the surface and not incorporating into the sauce, stop adding the oil and stir vigorously until the sauce comes back together. Taste for salt and lemon. Serve immediately, or refrigerate for up to 1 day.

From "One Potato, Two Potato"

A PERUVIAN PURPLE POTATO SALAD

MAKES ABOUT 7 CUPS

• 12 Peruvian purple potatoes, about 3 pounds

• 1 red bell pepper, seeded and diced small

• 1 yellow bell pepper, seeded and diced small

• 1 red onion, diced small

• 1/4 cup coarsely chopped cilantro leaves

• 1/3 cup champagne vinegar

• 2/3 cup extra-virgin olive oil

• Salt and black pepper to taste

Place the potatoes in a large saucepan and cover with water. Bring to a simmer over high heat and cook at a low boil for 15-20 minutes, until just barely cooked through. Drain the potatoes and soak in ice water for 20 seconds.

When cool enough to handle (the inside should still be hot), drain again and rub the skins off (you can leave them on if you'd like). Cut the potatoes into 3/4-inch dice and place in a large bowl. Add the bell peppers, onion and cilantro.

In a separate bowl, whisk together the vinegar and olive oil. Pour the dressing over the potato salad, season with salt and pepper, and gently mix together. Allow the potatoes to cool thoroughly before serving.

From "Norman's New World Cuisine"

QUICK TIPS

• Choose potatoes that are firm and have unbroken skin. Avoid ones that have blemishes or punctured skin, or feel soft when squeezed. (If buying non-blue potatoes, avoid ones that have any tinge of green in the skin.)

• Store potatoes in a cool, dry and dark place, such as in the pantry or cabinet. The ideal temperature is around 50 degrees, but avoid the refrigerator, which is too cold and will change the flavor of the potatoes.

• When boiling potatoes, it's best to cook them at a simmer versus a roiling boil. When checking for doneness, use a skewer to keep the potato from getting soggy inside. Parboiling potatoes makes it easier to apply other techniques, such as grilling or pan-frying.

• Treat blue potatoes as you would other medium- to high-starch potatoes. You can roast, boil, mash or puree them easily.

P-I food editor Hsiao-Ching Chou can be reached at 206-448-8117 or hsiaochingchou@seattlepi.com.

Egg

Too often supporting players, eggs rarely take a starring role at the table except first thing in the morning. But once you've tasted farmer's-market eggs from pasture-raised hens, you'll want to give them center stage at other meals. Fresh local eggs have a richer flavor and are more nutritious that the eggs you buy in the supermarket. And don't worry about your health: Researchers now say that eating eggs in moderation will not increase your risk of heart disease. Whether you use them in omelettes or frittatas or bake them, as we've done here, good eggs make good meals.

These hearty baked eggs, an inspired yet elemental dish, are served at Caffe Falai in New York. Chef-owner Iacopo Falai enhances the eggs' flavor with simple homemade tomato sauce and mascarpone or Fontina cheese, spinach, basil or wild mushrooms.

http://www.pointclickhome.com/food/articles/weekend_kitchen_baked_egg

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Baked Eggs with Tomato Sauce, Spinach and Mascarpone

Ingredients

• 1 large onion, chopped

• 3 tbsp. extra-virgin olive oil

• 1 28-ounce can Italian plum tomatoes, chopped, with juices

• 2 bunches spinach (about 1 lb.)

• 2 tbsp. extra-virgin olive oil

• 12 eggs

• 1/2 cup mascarpone

Directions

1. Put oven rack in middle position and preheat oven to 450°F.

2. In a nonreactive skillet over medium-high heat, cook the onion in the olive oil, covered, until soft, about 8 minutes. Add the chopped tomatoes and juice and cook, uncovered, about 10 minutes (tomato sauce can be made ahead and set aside).

3. Wash thoroughly and remove stems from spinach. In a heavy skillet over medium heat, warm olive oil. Add spinach; cover and cook until wilted, about 3 minutes.

4. Divide tomato sauce among six 8-inch gratin dishes or ovenproof bowls. Using the back of a large spoon, make two indentations in the sauce in each dish. Crack an egg into each indentation and season with salt and pepper. Spoon about ¼ cup wilted spinach around eggs in each dish. Bake until egg whites are set but egg yolks are still (slightly) runny, 8 to 10 minutes.

5. Remove from oven and top each dish with a heaping tablespoon of mascarpone. Serves 6.

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Baked Eggs with Tomato Sauce, Fontina Cheese and Basil

Ingredients

• Tomato sauce (recipe previous page)

• 12 eggs

• 1 1/2 cups shredded Fontina cheese

• 1/4 cup shredded basil

Directions

1. Put oven rack in middle position and preheat oven to 450°F.

2. Make tomato sauce and set aside.

3. Follow recipe on preceding page, dividing the tomato sauce and eggs among the ovenproof containers. After 5 minutes in the oven, spread ¼ cup Fontina around edges of each dish.

4. Remove from the oven, sprinkle with the basil, and serve immediately. Serves 6

Baked Eggs with Tomato Sauce and Wild Mushrooms

Ingredients

• Tomato sauce (recipe previous page)

• 1 lb. wild mushrooms (morels, porcini, shiitakes or a mixture of the three)

• 3 tbsp. extra-virgin olive oil

• 12 eggs

Directions

1. Make tomato sauce and set aside.

2. Carefully wash wild mushrooms to remove any grit. Drain on paper towels, then slice.

3. In a large, heavy skillet over medium-high heat, heat olive oil. Add mushrooms and cook, stirring occasionally, until they are tender and have given up their liquid, about 5 minutes.

4. Follow original recipe, equally dividing the mushrooms around the eggs in each dish. Bake as above. (Tomato sauce and wild mushrooms can be cooked ahead and dish assembled just prior to baking.) Serves 6.

Joan's Eating Places

Saturday, March 26, 2011