Posted in Recipes

Pasta Gricia with Truffle

Pasta Gricia with Truffles 1

A few weeks back, I did a post featuring the Italian cured hog jowl meat known as Guanciale and I included a picture of a Spaghetti Carbonara I made using it. There are two fairly famous Italian dishes made using Guanciale (or sometimes Pancetta, or else regular bacon) and these are the aforementioned Pasta Carbonara and Pasta Amatriciana. Both of these are descendants of a simpler dish known as Pasta alla Gricia, which is basically pasta tossed in the pan with cooked Guanciale, generous amounts of pepper, grated cheese and sufficient pasta water to make a rich ‘sauce’.

Today, I am using the ‘alla Gricia’ style as my base but I am creating a ‘descendant’ version by adding sliced black truffle along with some brocollini for a little color and texture… Continue reading “Pasta Gricia with Truffle”

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Simmered Enoki

Simmered Enoki 1

Today’s recipe was inspired by one I saw in a fairly old Japanese cookery book. It is Enoki Mushrooms (Enokitake in Japanese) which are braised in rice wine and soy, and it generally follows the Japanese recipe except that, instead of Mirin, I uses Chinese Rice Wine, and, rather than cooking oil, I use butter. Butter does occasionally get used in some Japanese preparations, but it is an uncommon ingredient and I have used it here because it lends a nice depth of flavor and richness…

I began with a 100 gram package of Enoki. I cut away the dense, somewhat fibrous common ‘root’ and then separated the individual mushrooms from each other, leaving some of the tiniest still grouped together.

Cooking is easy… Just melt a tablespoon or so of butter in a pan on medium heat, add the mushrooms and stir until coated, then add about three tablespoons of rice wine (or mirin if you prefer), a teaspoon of light soya sauce, then cover the pot and let the mushrooms braise until tender and limp. Finally, before serving, add in a little finely sliced or shredded green onion (green part only).

That’s it….

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Shrimp Bites

Shrimp Bites 1

Recently, our local supermarket has been carrying some very nice cocktail sized shrimp and, since they don’t appear that often, I have bought quite a few packages and have been using them in different ways. I opened one pack to make scrambled eggs with shrimp and, since I didn’t need the whole package, I put together the little fritters you see above. They are somewhere half-way between an Indian Pakora and Japanese Kakiage, and, for this recipe, I kept everything very simple and clean… the only seasoning in the fritters is a dash of salt and the batter is made very light with egg-white rather than whole egg… Continue reading “Shrimp Bites”

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Dashi Simmered Vegetables and Beef

Dashi SImmered Beef and Vegetable 1

Today’s dish does not represent a specific Japanese recipe but the technique is very much in the spirit of Japanese ‘Nimono’, or simmering things together, and is one I have featured before in such posts as Braised Pork with Daikon, and Potato Mizuna Nimono. Here, I have simmered potato in dashi until tender, and then added Rapini and beef for the final cooking… Continue reading “Dashi Simmered Vegetables and Beef”

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Soy-Pickled Cucumber

Soy-pickled Cucumber 1

Today’s post is really just the result of me playing around with a number of different pickling recipes from both Chinese and Japanese cuisine. In many cucumber pickles, small ‘dill-pickle’ sized ‘cukes’ are used, and the pickling is by way of lactic acid fermentation for at least part of the process. Here, I am using large, seedless, English cucumbers and I am ‘quick-pickling’ using rice vinegar as the agent, and soy sauce, ginger, sesame seeds and rice wine for seasoning… Continue reading “Soy-Pickled Cucumber”

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Shrimp and Pork Balls

Shrimp and Pork Balls 1

Today, I am going to show you a couple of little dishes made with the same basic  ‘dumpling filling’ mix I made for my Shrimp and Pork Stuffed Mushrooms  a while ago. As I mentioned in that post, the combination of shrimp and pork is one of my most favorite dumpling fillings but I wanted to use it in a few non-dumpling applications as well. The stuffed mushrooms were first but then I used the remainder of the mix to make some ‘balls’ that I almost think of as ‘dumplings without wrappers’ … Continue reading “Shrimp and Pork Balls”

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Broccolini with Sesame Miso Dressing

broccolini with sesame miso dressing 1

Today’s simple little recipe is one I derived from a common Japanese way of dressing cold greens (notably spinach). The dressing in question is made by toasting sesame seeds then grinding them to a paste along with a little sugar and mirin, sake and soy sauce. The result is called ‘Spinach Gomae’ (if using Spinach) and, while I like the dressing generally, I also find that it can have a bit of a bitter after taste.

I decided to try something that resulted in the same sweet/sesame flavors, but avoided any bitterness and, accordingly settled on Hummus as a milder (if not very Japanese) base for the dressing. I also incorporated a little light miso for depth, and then included a rich Japanese Sesame oil for the proper sesame punch. For today’s dish, I am using Broccolini rather than spinach to make a nice little appetizer salad…

Ingredients

  • 2 cups pre-blanched Broccolini, trimmed of thick stems;
  • 3 Tbsp. Hummus;
  • 1 tsp. Light (white) Miso;
  • 1 tsp. Lemon Juice;
  • 1 Tbsp. Dark Sesame Oil;
  • 1 tsp. Sugar;
  • 1 – 2 Tbsp. Mirin;
  • Sesame Seeds for garnish.

Assembly is super simple … First, blend together all the ingredients except the Broccolini and sesame seeds and mix to a smooth paste. Allow this to sit for at least 20 minutes to allow the flavors to blend.

When you are ready, add the dressing to the Broccolini and mix. The idea here is not to drench, or drown the greens in the dressing, but rather just add enough to coat the pieces with sauce. Arrange the greens attractively on individual serving plates and sprinkle with sesame seeds for garnish. Serve…

That’s it.

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Smoked Salmon Pasta Salad

smoked salmon pasta salad 1

Usually, when I buy smoked salmon, I end up eating it the traditional English way, which is with lemon juice, capers and onions, and thinly cut slices of buttered brown bread. Smoked salmon also goes well with wasabi and makes a very nice addition to a meal of both sushi and sashimi.

I had almost a half package of frozen smoked salmon leftover from a previous use and I decided to try something new by doing a sort of fusion of the aforementioned flavor combinations. I switched out wasabi in favor of horseradish (this was more a color issue, than one of taste), and I made pasta, instead of bread, or rice, the starch. The result was very easy to make and delicious…

Ingredients

  • 2 cups cooked Fusilli (or Rotini, or the like);
  • 2 Tbsp. Extra Virgin Olive Oil;
  • ½ tsp. ground Pepper;
  • ½ tsp. Salt (taste before serving and increase if desired);
  • 2 Tbsp. Lemon juice;
  • ¾ tsp. minced Lemon Zest;
  • 1 Tbsp. Mayonnaise;
  • ½ – 1 tsp. prepared Horseradish;
  • 3 Tbsp. coarsely chopped Capers;
  • 2 -3 ounces Smoked Salmon sliced in to thin strips;
  • ¼ cup thawed frozen Peas;
  • 2 – 3 stalks of Scallion (green part only), finely slivered.

When you boil your pasta, you can do like I sometimes do and use garlic salt rather than regular salt as this adds just a little extra something. When the pasta is cooked, you need to rinse it thoroughly with cold water. The only time you should ever rinse pasta is when you are cooling it for a later use, as here.

Blend the cooled pasta with the oil, lemon juice and seasonings, and then fold in the mayonnaise, horseradish, lemon zest and capers. If desired, you can chill what you have for the time being and let the flavors blend a little.

Finally, fold in the smoked salmon, peas, and scallion and serve.

I am sure you can probably find lots of ways to play with this little recipe. I have thought that a chiffonade of Basil might be nice stirred in at the last moment, and you could always add a little heat with, say, slivers of Jalapeno, or the like. Enjoy …

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Broccolini Salad

Broccolini Salad 1

When I introduced Broccolini to you in a ‘Foodstuffs’ post a couple of winters ago, I didn’t use it in a recipe immediately, but I did show you how to go about blanching it for subsequent use in other dishes.

Some weeks back, I was blanching a fairly large amount with a view to making a few different things and I had a little bit leftover that I put to use in the simple salad you see pictured above. It is a bit of an amalgam of a few different salads I have seen but, in the main, it is Greek in spirit and very easy to put together. Read on for the recipe….  Continue reading “Broccolini Salad”