Sushi, Sashimi, Miso Soup and Edamame

Sushi, Sashimi, Miso Soup, and Edamame

Everyone in my family loves sushi, mostly California rolls, but I’m getting them to branch out. I love fresh sashimi, and my waisteline can spare the extra rice. Everyone also loves miso soup, which literally takes 5 minutes to make, and I always keep all of the ingredients on hand (all but the miso paste and tofu are kept in the cupboard). So, on a week night when I don’t have time to cook, and don’t want to order out, this is a great fast meal. While I love to make homemade sushi and rolls, they are very time consuming. I have an amazing Japanese grocery store/Sushi Bar nearby, but I’m also lucky to have a local grocery store that carries an excellent selection of sushi, rolls, and sashimi. I always keep edamame in the freezer (it’s a great healthy snack alternative), so I can literally throw this dinner together in a matter of minutes. I usually start by soaking the wakame for the miso soup and cutting the tofu. I also start boiling two pots of water – one for the edamame and one for the miso soup. Whie I’m waiting for the water, I plate the sushi and/or sashimi (depending on whose plate it is). When the pots of water are boiling, I prepare the edamame (according to the directions on the package – but you really just boil it for a few minutes until it’s hot all the way through), and the miso soup. Drain the edamame and season generously with Kosher salt, and add to the plate with the sushi. Pour miso soup into bowls (I like to put the bowls on the sushi plate), and you’re done.

For the Miso Soup:

• 4 Cups Water
• 1.5 tsp. Instant Dashi (Handashi) – available at Japanese/Asian markets
• 1/2 Cup Miso Paste (light)
• 1-2 TBS. Dried Seaweed (Wakame is traditional)
• 1/2 Cup Cubed Tofu (I prefer firm)
• 2 TBS. Green Onions – chopped

Place dried seaweed in a bowl and cover with warm water to rehydrate. In a medium stockpot, bring water to a boil.  Add instant dashi and stir until all of the granules are dissolved. Add miso paste and stir until paste is dissolved and incorporated. Add remaining ingredients and serve.

 

 

Thai Summer Rolls

Thai Summer Rolls with Dipping Sauce

I love the idea of posting a recipe that includes the word “summer” when it’s mid-January and very cold in Michigan. The last time I made these was for an end-of-summer/back-to-school party. They are somewhat time consuming, but they are always a crowd pleaser. I typically serve them as part of my Chinese New Year feast, and, no matter how many I make, they always disappear quickly. I shop at several local Asian grocery stores (better selection and prices), but I’ve seen all of the ingredients for this recipe at the local grocery store in the ethnic food/Asian section. I make the summer rolls with ground chicken, but you could substitute firm tofu (cut into small cubes or strips), or even chopped shrimp (I make a Vietnamese shrimp roll which is very similar). I don’t always use carrots (they’re more traditional for Vietnamese style rolls), but I had a bag of shredded carrots, and I do like the color they add.

INGREDIENTS:

• 1 Pack of Large Rice Paper Wrappers
• 1 Lb. Ground Chicken (or Tofu or cooked chopped shrimp)
• 1/3 Cup Honey
• 4 TBS. Fish Sauce
• 2 TBS. Fresh Lime Juice (about 1 lime)
• 1 Fresh Chili – seeded, membrane removed, finely chopped (or substitute 2 TBS. Chili Sauce)
• 1/2 Cup White Wine (or Rice Wine)
• 3-4 Cups Lettuce (Romaine or Green Leaf) – chopped
• 5-6 Spring (Green) Onions – green parts only, thinly sliced lengthwise (matchstick style)
• 1/2 English Cucumber- peeled, seeded and cut into matchstick strips
• 3/4 Cup Shredded Carrot Strips
• 5-6 Oz. Vermicelli Rice Noodle (sticks)
• 1.5 Cups Fresh Cilantro
• 1 Cup Fresh Basil (Thai basil if available, otherwise chop the regular basil)

INSTRUCTIONS:

In a medium non-reactive bowl, whisk together honey, fish sauce, lime juice, chili, and wine. Add ground chicken (or whatever you are using) and allow to marinate for at least 30 minutes or up to 2 hours. In the meantime, soak the rice noodles (as directed on the package) until softened and drain. Assemble all of your ingredients around a cutting board or section of counter to create a good workspace. Prepare the dipping sauce (see below) and set aside. Saute chicken over medium heat until fully cooked; drain and move to workspace. Fill a pie plate about 1/2 full of warm water. Add one rice paper disk to the water and gently swish around (keeping flat) until the paper is softened – remove and lightly dry it on a paper or kitchen towel. Lay the rice paper disk in the center of the cutting board. Beginning about 2 inches from the bottom edge of the rice paper, lay about 2 TBS. of your chicken (or whatever you are using) on the rice paper forming a line, leaving one inch clear on each side (you will fold the sides over when you wrap). Lay the green onion strips, a thin layer of lettuce, the carrots and the cucumbers and then add the cilantro and basil. Finish with a thin layer of the rice noodles. To roll: fold the bottom portion of the rice paper over the filling (it should cover it, if not use less filling next time or start your pile higher up). Although the rice paper seems really thin and delicate, it is actually very stretch and pretty durable. After folding the bottom half, fold the two sides over and then roll into a tight cylinder. Place the seam side down, and use a sharp knife to cut the roll into the desired number of pieces (two is traditional, but if you’re taking it to a party where there will be other appetizers, you can cut into three pieces – the middle one is just awkward because it’s open at both ends). Repeat process until all ingredients are used, or until you are tired of rolling. 🙂 Serve with room temperature with dipping sauce.

For the Dipping Sauce

• 1/2 Cup Fresh Lime Juice
• 1/4 Cup Sugar
• 3 TBS. Fish Sauce
• 1 TBS. Rice Vinegar (unseasoned)
• 1 TBS. Fresh Cilantro – chopped
• 2 Cloves Fresh Garlic – minced
• 1 tsp. Finely Chopped Chili (Jalapeno works well) – remove seeds if you don’t want too much spice, otherwise use seeds

Combine all ingredients in a medium non-reactive bowl, whisk until sugar is dissolved. Allow to stand at least 30 minutes for the best flavor. Can be made ahead and refrigerated. Serve at room temperature.

Lamb Stew with Buttermilk, Leek, and Gorgonzola Mashed Potatoes

I was going to blog this as Braised Lamb Shanks, but I ended up using lamb shanks, lamb shoulder, and lamb steaks. As I have mentioned in the past, we have a local lamb dealer, and this year I bought half a lamb. Unfortunately, “Mary (literally the name of my lamb lady) had a Little Lamb.” So, my lamb shanks were tiny. I combined 2 lamb shanks, 1 lamb shoulder, and 4 lamb steaks in this recipe, but you could certainly make this with all shoulder or shank (I don’t think the lamb steaks are a typical supermarket cut) – the recipe is for 4-6 lbs. total of lamb (includes bones). All of these lamb cuts have a pretty high fat content(particularly the shoulder), so I recommend braising the lamb in advance and allowing it to cool in the refrigerator so that you can easily remove the fat from the top. The finished product received rave reviews (from my family – worst critics ever). The mashed potatoes were a result of “what’s in the fridge/pantry” – which always results in some of my best recipes – this one definitely qualifies. In fact, it is worthy of it’s own blog, though I will blog it here as well. Serves 4-6.

INGREDIENTS:

• 4-6 lbs. of Lamb (shoulder, shank, steak or any combination)
• 3/4 Cup of Flour (for dredging)
• 4 Medium Shallots – peeled and roughly chopped
• 4 Cloves Garlic – peeled and roughly chopped
• 2 TBS. Red Wine
• 4-6 Cups of Beef Broth – enough to reach top of meat, but not cover
• 28 Oz. Crushed Tomatoes (preferably San Marzanos)
• 3 Carrots- peeled and cut into 1″ Chunks*
• 1 Package of Baby Bella (or your favorite) Mushrooms – halved
• 1 Bay Leaf
• 1 Herb Bundle (Rosemary, thyme, oregano, parsley) or 1 TBS. Dried Italian Herbs, 1-2 tsp. Dried Rosemary, and 1/2 tsp. Dried Thyme
• Kosher Salt and Freshly Ground Pepper

* You can add additional root vegetables such as parsnips or potatoes – I served the stew over mashed potatoes, so I did not use them.

INSTRUCTIONS:

Pat the lamb dry and season generously on all sides with Kosher salt and fresh ground pepper. Dredge each piece of lamb in flour. Heat olive oil (just enough to cover the bottom of pot) in a large stockpot or Dutch oven. When oil is hot, add lamb pieces (you probably have to do two batches) and brown on all sides. Remove lamb and set aside. Add garlic and shallots to pot and allow to sweat and remove the browned bits from the pan (add more olive oil if necessary). Add wine and allow to further deglaze the pot; continue cooking until wine is reduced by 1/2. Return the lamb (with any accumulated juices)to the pot and add the tomatoes. The lamb should be covered with cooking liquid; if not, add more beef stock. Add the herbs, cover the pot, and reduce heat. Allow to simmer for about 3 hours – until meat is very tender. Skim fat from the top (if you have time, refrigerate the whole pot and the fat will congeal and be easier to remove) and remove the herb bundle (if you used one). Season to taste with Kosher salt and freshly ground pepper. Add any additional vegetables to the pot, return to heat and cook until added vegetables are tender. Serve with mashed potatoes, polenta, or wide egg noodles.

* If you like a thicker sauce, you can make a simple slurry of corn starch and water and add to the stew to thicken it.

Buttermilk, Leek, and Gorgonzola Mashed Potatoes

INGREDIENTS:

• 4 Large Russett Potatoes (or 6-8 smaller boiling potatoes such as Yukon gold)- peeled and cut into 1″ chunks
• 1 tsp. Olive Oil
• 1 Leek (white and light green parts only) – thoroughly cleaned and finely chopped
• 2/3-3/4 Cup of Buttermilk
• 4-5 TBS. Gorgonzola Cheese
• 1-2 TBS. Butter
• Salt and Freshly Ground Pepper

INSTRUCTIONS:

To a stockpot, add enough water to cover potatoes. Bring water to a boil and add potatoes. Cook until potatoes are fork tender (but not mushy), about 5-6 minutes depending on the type of potato and the size of your chunks. In the meantime, heat the olive oil in a small skillet and add chopped leeks. Cook until leeks are soft; remove from heat and set aside. Add buttermilk and butter to a small saucepan and heat to just below boiling; add gorgonzola and stir until dissolved and incorporated. Drain the potatoes and mash with a masher or potato ricer. Add leeks, hot buttermilk mixture, salt and pepper (to taste) and mix thoroughly (if you like really smooth potatoes, you can use a hand mixer and whip the potatoes). Taste for seasoning, and add more salt and pepper as necessary.

Leek Risotto

Sometimes the simplest things are the best. This is one of those recipes that was a result of creating something out of what I had in the fridge and pantry; sometimes I question why I spend so much time thinking about new recipes…I should just learn that some of the best creations take the least amount of thought. The holidays are over, and I’ve made a commitment to using up all of the great food that we have in our freezer. Because we buy so much locally raised meat and poultry, it is typically frozen. I’m not so great about planning meals in advance, so using meat out of the freezer is not easy for me, but I’m really trying to be better about it. So, Friday afternoon I decided I’d use up some of the fabulous boneless pork chops I had from Melo Farms. I did my standard Ultimate Tender Pork Chop recipe, but was lacking a side dish. I love to make risotto, so I always have Arborio rice on hand. I didn’t have much to mix in with the risotta, but I did have a couple of leeks hanging around in the vegetable drawer, so I decided to make a simple leek risotto – result: excellent. The leeks have a mild onion flavor, but they have a butteriness (not sure that’s a word) about them that works so well with the creamy risotto. What’s great about this recipe is that you only need 1 leek; so don’t go out and buy a pack of leeks for this recipe, but, rather, make this with a leftover leek – because almost all recipes only call for a few leeks and you, undoubtedly, have leftovers (they are great in quiche and mashed potatoes as well). So, simple is often better, and, some of the best inventions come from working with what you have. (Serves 4 as a side dish)

INGREDIENTS:

• 1 Cup Arborio Rice
• 1 Leek – chopped (white and light green parts only)
• 3-4 Cups Chicken Broth (hot)
• 1 TBS. Olive Oil
• 1/4 Cup Fresh Grated Parmesan Cheese
• Fresh Parsley – finely chopped
• Salt and Freshly Ground Pepper (to taste)

INSTRUCTIONS:

Heat chicken broth over medium heat and keep hot. Add olive oil to a medium saucepan and heat over medium; add leeks and saute until tender but not quite browned. Add rice to saucepan, saute for a few minutes and then add about 3/4 cup hot chicken broth, stirring constantly. Cook until most of chicken broth is absorbed and then add another 3/4 cup hot broth, stirring constantly. Repeat process until rice is tender but still al dente. Add parmesan cheese, chopped parsley, and season with salt and pepper.

 

 

 

 

New Year’s Day Good Luck Soul Food

Even though I’m not Southern, I always make sure to eat soul food for good luck in the New Year. There are a variety of explanations for how the tradition began, many of which are very interesting, but all I need to know is that I need to eat black eyed peas and collard greens to insure prosperity in the New Year.  Bryan is a converted fan of both dishes. I’ve never been a fan of New Year’s resolutions, so forget diet food on New Year’s Day – nothing accompanies black eyed peas and collard greens better than crawfish cakes, crispy buttermilk fried chicken, homemade macaroni and cheese, corn muffins, and sweet potato pie. Truth be told, I didn’t get to the sweet potato pie ( I peeled the potatoes only to discover that they were white sweet potatoes – who knew?) I will make mini pies later today. We had a few friends and neighbors over for a casual gathering. We had bowl games on in the den, but the highlight of the evening (well, some people did offer compliments on the food) was a game of celebrities.

I ate my share of prosperity inducing food, so I am hopeful that 2013 will bring good health and good fortune to all. 13 is my lucky number; the world did not end in 2012, and, with the loss of my dad last year, it would be hard for this year to be any worse than last year. I am publishing the recipes for all of the New Year’s Day foods separately (see links below). I wish you all the best in 2013.

Spicy Black Eyed Peas

Collard Greens

Crawfish Cakes

Macaroni and Cheese

Crispy Buttermilk Fried Chicken

Spicy Black Eyed Peas

Black Eyed Peas symbolize money and prosperity. They are traditionally served on New Year’s Day to bring prosperity and wealth to those who eat them at the onset of the new year. Regardless of the symbolism, they are just tasty! I did serve them, as I always do, on New Year’s Day, but this year my local market was out of dried peas, so I had to purchase frozen peas. I’m sure the frozen peas would have cooked up the same way, but because I was working with a new unknown entity, I figured why not experiment further. So, this is my newest, and favorite, version of black eyed peas.

INGREDIENTS:

• 3 Bags of Frozen Black Eyed Peas (or 1.5- 2 bags dried)
• Smoked Turkey Wing or Leftover Smoked Turkey pieces with skin on*
• 1 Medium Onion – finely chopped
• 1 Clove Garlic- finely Chopped
• 1 Small Can (15.5 oz) Pureed San Marzano Tomatoes
• 1  4 oz. Can Green Chilies
• 1/2 tsp. Red Pepper Flakes (optional)
• 1 tsp. Cayenne Pepper (optional)
• 6-8 Cups Turkey or Chicken Broth (or can substitute water or vegetable broth for vegetarian option)
• Salt and Fresh Ground Pepper to taste

* Can substitute 1 TBS. olive oil.

INSTRUCTIONS:

Heat turkey leg or olive oil in a large saucepan over medium heat until enough fat is rendered to cook onion. Remove turkey (if using) and set aside. Add onion and garlic and saute until onion is translucent and garlic is fragrant. Add black eyed peas and enough stock or water to cover by about an inch. Cook according to directions (about 40 minutes for frozen, a little longer for dried) – adding additional liquid if necessary – until peas are tender but not mushy. Drain any excess liquid (but don’t leave totally dry). Add pureed tomatoes, green chilies and spices (add bits of shredded turkey meat if using). Cook for an additional 10 minutes over low heat until peas are warmed through (again, add additional liquid if necessary).

Sweet Potato Hash

Sweet Potato Hash picutred with Pecan Crusted Turkey Cutlet with Cranberry Sauce

I love sweet potatoes, and it just so happens that they are really good for you. They are loaded with beta carotene and vitamin A, and are considered one of those “super foods” we should eat more of. Usually, I bake them (or cook them in the microwave if short on time), and I’ve also made sweet potato fries (not as good for you, for obvious reasons). The other night I decided I wanted something a little different. When I was young, we often had a side of hash (or fried potatoes as my mother called them) as our starch at dinner. My mom always prepared the hash with onions, and it was always fried in bacon grease. I wanted to stick with a healthier alternative than bacon grease (not that I have anything against bacon grease), so I just used olive oil.This hash is great as a breakfast or dinner side. Serves 4-6 as a side dish.

• INGREDIENTS:
• 3 Large Sweet Potatoes – peeled and cut into cubes (about 3/4 inch or whatever size you prefer)
• 1 Large Sweet or Red Onion – chopped
• 3 Cloves Garlic – minced
• 4 TBS. Olive Oil
• 1 TBS. Unsalted Butter
• 1 TBS. Dried Rosemary 9or 2 TBS. Fresh) – chopped
• 1 tsp. Crushed Red Pepper Flakes (optional)
• 1-2 TBS. Salt (Kosher or Grey Salt is preferable)
• Fresh Ground Pepper

INSTRUCTIONS:

Preheat oven to 450 Degrees. In a large saute pan, melt butter over medium heat. Add onions and sprinkle with salt. Reduce heat and continue cooking until the onions are nicely browned – about 15-20 minutes. Turn off heat. Add sweet potatoes, olive oil, garlic, rosemary, red pepper (if using), a generous coating of salt and freshly ground pepper to onions. Toss until all potatoes are well covered. Transfer potato mixture (in a single layer) to a baking sheet lined with parchment paper or foil. Roast for 30-45 minutes (flipping once during process) until potatoes are softened to your liking. Season with additional salt and pepper as needed.

Chipotle Pumpkin Soup

As everyone is getting ready for the next round of holidays, I am still trying to catch up from the last round (Halloween and Thanksgiving). I love pumpkin soup and have a great “standard” recipe, but the addition of the smoky, spicy chipotle flavor, really puts this soup in a class all of its own. I served this at my “Wicked Wine Tasting,” and people loved it. To add to the appeal, serve the soup out of a hollowed, cleaned pumpkin (or individual pie pumpkins). As for using fresh pumpkin,cooked and pureed…I’m over it! I can handle the laborious job of cleaning and cutting pumpkins for roasting, but throw in the whole puree process and it just seems like, well… work. Someday, not in the anywhere near future, I am going to try a taste test to determine whether people can actually tell the difference in dishes prepared with canned pumpkin vs. fresh, and, more importantly, to determine whether the fresh pumpkin tastes better. Because this soup is hearty, I prefer it to be rather thick. If you prefer a thinner soup, you can easily adjust by using more chicken stock. I’m sorry I don’t have more pictures; things were pretty hectic getting ready for the party. Serves 8-10 as a starter, or 5-6 as a main course.

INGREDIENTS:

• 3 15 oz. Cans of Pumpkin Puree
• 4-6 Cups Chicken Stock or Broth
• 1 Medium Sweet or Yellow Onion – chopped
• 3 Cloves Garlic – chopped
• 1-2 Chipotle Peppers (canned in adobo sauce) – chopped
• 1 tsp. Ground Cumin
• 1 tsp. Dried Oregano
• 2 TBS. Olive Oil
• 2 TBS. Lime Juice
• Salt to taste (about 2 tsp.)
• Creme Fraiche (optional – garnish)
• Cilantro (optional – garnish)

INTSTRUCTIONS:

Add olive oil to a large stockpot and heat over medium. Add the onions and cook until softened (but not browned). Add garlic, chipotle, and cumin and cook until garlic is aromatic (about 1 minute). Add the pumpkin puree, 4 cups of chicken stock, oregano, and salt. Bring to a simmer and allow to simmer for 25-30 minutes. Check consistency; add more chicken stock to thin the soup. Puree soup in blender (or use an immersion blender). If you prefer, you can skip this step (soup will have bits of onion, garlic and chipotle), but I think it’s worth the little bit of extra work to get a smooth soup. Taste, and add more salt, cumin or chipotle (if you want more heat). Return to stockpot and add lime juice. Serve warm and garnish with creme fraiche and cilantro (optional).

 

Roasted and Pureed Butternut Squash

This is a staple in our home at Thanksgiving, but it’s great anytime of the year. Even the “non-squash eaters” seem to enjoy it. Adjust the brown sugar to your liking and use butter to the extent desired (it’s not necessary, but some people enjoy a more buttery flavor). Keep in mind the addition of the butter will change the consistency and make it a little thinner.

I photographed this before I took it over to my sister-in-law’s house; I wish I had photographed it when the brown sugar was carmelized on the top after it had been in the oven for a bit.

SERVINGS: About 8-12

INGREDIENTS:

• 2 Large Butternut Squash*
• 2/3 Cup Brown Sugar (light or dark) plus extra for topping
• 3 TBS. Olive Oil
• 2-4 TBS. Unsalted Butter (optional)
• Salt and Pepper

INSTRUCTIONS:

Preheat the oven to 375 degrees. Cut the squash into 1 inch wide segments and then cut into 1 inch cubes (leave the skin on). Spread the squash pieces on a baking sheet and drizzle with olive oil and sprinkle generously with salt and freshly ground pepper. Roast the squash in the oven until tender and lightly browned (about 30-45 minutes).

Roasted squash

Allow squash to cool and remove the skin. Melt butter, if using. Put the squash into a blender or food processor, add brown sugar (and butter, if using) and process until squash is pureed. Transfer pureed squash to a baking dish and sprinkle with additional brown sugar if desired. Return to oven and heat, uncovered, for about 20 minutes or until warm all the way through.

*To save time and steps, use 2 bags of cut and peeled uncooked butternut squash (available at Trader Joe’s).

Chipotle Pumpkin Soup

Chipotle Pumpkin Soup

I served this at my Wicked Wine Tasting, but it would be a great option for Thanksgiving. Because the wine tasting was all about tasting wines paired with foods, I used really small (ramekin size) bowls. What I discovered, however, is that a small amount of soup is perfect because you can still serve other foods. Not that a big bowl of this soup wouldn’t be great, but I do like the idea of more of a tasting size portion of soup. I have a great creamy pumpkin soup recipe which is rich and decadent, but I wanted to do something a little different for this wine tasting. The chipotle flavor pairs so well with the pumpkin and there’s just the right amount of heat in the back of this soup. I served it out of a hollowed out pumpkin (which I put in a chafing dish and it actually stayed warm). This was very well received at the wine tasting and I promised to post the recipe. I apologize for the lack of photos – I had so much going on that I really didn’t have time to photograph during the cooking process, but this recipe is so straightforward that the photos aren’t necessary.

INGREDIENTS:

• 4-6 Cups of Chicken Stock (or broth)
• 45 oz. (3 small cans or 1 large and one small) Canned Pumpkin
• 1 Medium Sweet Onion – chopped
• 3 Cloves of Garlic – minced
• 2-3 Chipotle Peppers (canned in adobo) – chopped
• 1 tsp. Ground Cumin
• 2 tsp. Fresh Oregano (or 1 tsp. dried) – chopped
• 2 tsp. Olive Oil
• 2-3 tsp. Salt (to taste)
• 1 tsp. Fresh Ground Pepper
• Cayenne Pepper (optional)

INSTRUCTIONS:

Heat olive oil in a large stock pot over medium heat. Add the onions and cook until translucent. Add garlic, cumin, and chipotle peppers and saute for an additional minute. Add pumpkin and 4 Cups of chicken stock. Add oregano and salt and pepper and simmer for about 20 minutes. After about 20 minutes, transfer soup to a blender and blend until the onions and peppers are incorporated and the soup is smooth. Add more chicken stock if the stock is too thick. Season with additional salt and pepper as necessary and add cayenne pepper if more heat is desired. Serve with garnishes of creme fraiche and cilantro. If desired, serve out of a cleaned out pumpkin.

Chipotle Pumpkin Soup served out of a Pumpkin