We picked up 2 very nice little sea breams at the Japanese fish store with the idea of making an Asian style steamed fish. Josh took it up a notch. Not all the ingredients have amounts because that's the way he cooks, but I think I could recreate it since I participated as sous-chef.
Ingredients
2 sea breams, about a pound and a half total weight
sea salt
vegetable oil
2 shallots (not green onions)
garlic
ginger
soy sauce
mirin
cooking wine (we used sake)
2 T sugar
juice of 1/2 lemon and 1/2 orange
orange zest
thinly slice the shallots and deep fry in oil until crisp and golden. Be careful not to overcook.
meanwhile, score the fish and rub with salt
remove the shallots and add the garlic and ginger to the oil
add wine, deglaze and reduce
add soy, mirin and lemon and orange. simmer
add sugar and reduce until sauce thickens
put fish in a steamer with half the sauce and cook until just done
serve with rice, drizzle sauce over fish and sprinkle shallots on top
We also made spicy tofu from Seduction of Rice and broccoli. It was heavenly!
Friday, December 28, 2012
Thursday, December 6, 2012
Yule Feasting
(This is a cross-post from the Magical Blend Blog of Shadows)
There are only a few historical accounts of the ancient Germanic and Norse practices during Yule but it does seem very certain that feasting was a big part of it. Some people also link the tradition of having a Christmas Ham with the ancient tradition of sacrificing and eating a Yule Boar in honor of the Norse god Freyr during the Yule feast. Boars aren't very easy to get these days but hams are available at any grocery store. And though the practice of serving up a whole boar on a golden platter with an apple in his mouth is also out of fashion, cooking ham with apples certainly isn't. So for a modern spin on an ancient tradition, try this recipe for your Yuletide feast:
Slow-Cooker Apple Spiced Ham.
This tasty ham is usually made in a slow-cooker but if you don't have one you can use a roasting pan or a Dutch Oven on low heat for an hour or so. This is also a recipe that I invented, so none of the measurements are exact. Have fun and adjust it to your tastes!
You will need:
- 1 cup old fashioned apple juice.
- 3-4 apples (I prefer Macintosh apples).
- 2 tsp cinnamon
- 1 tsp allspice
- a pinch of cloves
- (Nutmeg to taste)
- 1/4 cup maple syrup (you can cheat and add a little maple to some table syrup if you are low)
- 2 tbsp of brown sugar (the darker the better)
- Half a smoked ham (black forest or maple smoked work the best).
Unwrap your ham and grab a handful of cloves. Stick the cloves into the ham at regular intervals to infuse the ham with the spice. Traditionally this is done like so:
but I find that is waaaay too many cloves, especially if it is going to be in the slow cooker all day.
Place your cloved ham into the slow cooker and pour the apple juice in with it. Peel and slice the apples into thick rounds and place these in the the slow cooker, overlapping the ham as much as possible. Sprinkle the ham and apples with the cinnamon, allspice and nutmeg (if you choose to use it). Rub the skin of the ham with the brown sugar and then pour the syrup over it and the apples as evenly as possible. Turn your slow cooker on low and let it cook for 5-7 hours. This is a great recipe to put up before work so you can come back to a delicious meal!
To serve, slice the ham into thick slices, remove as many of the cloves as you can and spoon the apple mush juice over the slice. Give thanks to Freyr for the feast and ask him to bless your new year. Enjoy!
There are only a few historical accounts of the ancient Germanic and Norse practices during Yule but it does seem very certain that feasting was a big part of it. Some people also link the tradition of having a Christmas Ham with the ancient tradition of sacrificing and eating a Yule Boar in honor of the Norse god Freyr during the Yule feast. Boars aren't very easy to get these days but hams are available at any grocery store. And though the practice of serving up a whole boar on a golden platter with an apple in his mouth is also out of fashion, cooking ham with apples certainly isn't. So for a modern spin on an ancient tradition, try this recipe for your Yuletide feast:
Slow-Cooker Apple Spiced Ham.
This tasty ham is usually made in a slow-cooker but if you don't have one you can use a roasting pan or a Dutch Oven on low heat for an hour or so. This is also a recipe that I invented, so none of the measurements are exact. Have fun and adjust it to your tastes!
You will need:
- 1 cup old fashioned apple juice.
- 3-4 apples (I prefer Macintosh apples).
- 2 tsp cinnamon
- 1 tsp allspice
- a pinch of cloves
- (Nutmeg to taste)
- 1/4 cup maple syrup (you can cheat and add a little maple to some table syrup if you are low)
- 2 tbsp of brown sugar (the darker the better)
- Half a smoked ham (black forest or maple smoked work the best).
Unwrap your ham and grab a handful of cloves. Stick the cloves into the ham at regular intervals to infuse the ham with the spice. Traditionally this is done like so:
Place your cloved ham into the slow cooker and pour the apple juice in with it. Peel and slice the apples into thick rounds and place these in the the slow cooker, overlapping the ham as much as possible. Sprinkle the ham and apples with the cinnamon, allspice and nutmeg (if you choose to use it). Rub the skin of the ham with the brown sugar and then pour the syrup over it and the apples as evenly as possible. Turn your slow cooker on low and let it cook for 5-7 hours. This is a great recipe to put up before work so you can come back to a delicious meal!
To serve, slice the ham into thick slices, remove as many of the cloves as you can and spoon the apple mush juice over the slice. Give thanks to Freyr for the feast and ask him to bless your new year. Enjoy!
The Norse God Freyr
Sunday, September 30, 2012
OK Emma - As requested this is a wonderful harvest type meal - almost a soup almost a veggies stew.
It always makes me think of the story of Jacob and Esau - would you sell your birthright for this?
1/2 cup dried navy beans
soak - bring to boil and let sit at least 1 hour or soak overnight
6 red peppers seeded and chopped
2 large onions chopped
oil or butter
some basil -or substitute dill for a different taste
some thyme
3-3 1/2 cups water or veggie stock
1/4 tsp cayenne ( or to taste)
some pepper
1/4 cup red wine
2 tbsp sherry
1/4 cup tomato paste
serve with thick yogurt or sour cream
chopped parsley if desired
and good bread
sautee onions in oil till golden and soft
add peppers and fry for another 5 minutes
add herbs, 3 cups of water, wine & sherry ( or choose one)
add drained lentils and beans bring to boil and simmer for about 1 1/2 hours
till beans are tender then add the tomato paste heat through add more water if necessary
Serve
It always makes me think of the story of Jacob and Esau - would you sell your birthright for this?
White Bean, Red Pepper and Lentil Stew
1/2 cup lentils ( I have always used red but brown may be better)1/2 cup dried navy beans
soak - bring to boil and let sit at least 1 hour or soak overnight
6 red peppers seeded and chopped
2 large onions chopped
oil or butter
some basil -or substitute dill for a different taste
some thyme
3-3 1/2 cups water or veggie stock
1/4 tsp cayenne ( or to taste)
some pepper
1/4 cup red wine
2 tbsp sherry
1/4 cup tomato paste
serve with thick yogurt or sour cream
chopped parsley if desired
and good bread
sautee onions in oil till golden and soft
add peppers and fry for another 5 minutes
add herbs, 3 cups of water, wine & sherry ( or choose one)
add drained lentils and beans bring to boil and simmer for about 1 1/2 hours
till beans are tender then add the tomato paste heat through add more water if necessary
Serve
Sunday, July 8, 2012
Fresh Corn Pancakes
So, summer has hit Toronto with a big bang. We went to the market yesterday and the local fruit and Veggies were bursting out everywhere. There was even fresh wild blueberries and local peaches ... so a cobbler is on the menu for tonight.
I wanted something yummy and not too heavy for brunch this am and resisting Dad's cry for bacon and eggs I decided to go for Fresh Corn Pancakes -which I served with sour cream, salmon caviar and mini arugula sprouts - yummy. Dad had his with Bacon and Maple syrup and then we both had raspberry and blueberry ones for desert. The corn which was the first of the season was very tender but not really tasty yet. This is a versatile recipe with lots of variations a good basis for summer meals.
Fresh Corn Pancakes
3/4 cup flour
1/4 cup corn meal
4 tsp baking powder
1 tbsp (or less) of sugar
1tsp salt
3-4 ears of corn ( uncooked or leftover cooked)
3/4 cup whole milk
2 large eggs
2 tbsp vegetable oil
1 stick unsalted butter melted and cooled- or leave out salt and use salted butter
whisk together flour, corn meal baking powder sugar and salt in a bowl
cut kernels from corn cob to measure 2 cups
In a separate bowl scrape cobs and collect pulp using back of a knife - mix 1/2 cup corn + corn pulp and milk and blend. then strain through sieve to remove solids. This makes a yummy kind of "corn milk". Mix in eggs oil and butter with the corn milk.
Toss remaining corn kernels with flour to coat and then mix liquids and solids until combined. let sit a minute or two. heat up griddle till hot -brush with oil add a little butter pour in about 1/3 cup/ pancake if making large ones, cook till you see bubbles breaking on the surface flip and brown on other side. Serve with toppings of your choice
I wanted something yummy and not too heavy for brunch this am and resisting Dad's cry for bacon and eggs I decided to go for Fresh Corn Pancakes -which I served with sour cream, salmon caviar and mini arugula sprouts - yummy. Dad had his with Bacon and Maple syrup and then we both had raspberry and blueberry ones for desert. The corn which was the first of the season was very tender but not really tasty yet. This is a versatile recipe with lots of variations a good basis for summer meals.
Fresh Corn Pancakes
3/4 cup flour
1/4 cup corn meal
4 tsp baking powder
1 tbsp (or less) of sugar
1tsp salt
3-4 ears of corn ( uncooked or leftover cooked)
3/4 cup whole milk
2 large eggs
2 tbsp vegetable oil
1 stick unsalted butter melted and cooled- or leave out salt and use salted butter
whisk together flour, corn meal baking powder sugar and salt in a bowl
cut kernels from corn cob to measure 2 cups
In a separate bowl scrape cobs and collect pulp using back of a knife - mix 1/2 cup corn + corn pulp and milk and blend. then strain through sieve to remove solids. This makes a yummy kind of "corn milk". Mix in eggs oil and butter with the corn milk.
Toss remaining corn kernels with flour to coat and then mix liquids and solids until combined. let sit a minute or two. heat up griddle till hot -brush with oil add a little butter pour in about 1/3 cup/ pancake if making large ones, cook till you see bubbles breaking on the surface flip and brown on other side. Serve with toppings of your choice
Wednesday, March 7, 2012
Toad in the Hole
As it's spring break time, Jon has started cooking exciting things again. This recipe comes from Gordon Ramsay's cookbook . It always makes us nostalgic to have some yummy British food. We'd never made it before, but it turns out it is so ridiculously easy, it will become part of our repertoire! I suggest accompanying this meal with some delicious beer, preferably an ale.
Toad in the Hole
Ingredients:
2 tbsp olive oil8 good quality pork sausages
1 1/4 cups flour
1/2 tsp of sea salt
2 eggs
2/3 cup milk
Onion gravy:
knob of butter
red onion, peeled and thinly sliced
salt and pepper
1 1/2 tbsp flour
1 1/3 cups chicken stock
1 tsp English mustard
2 tbsp redcurrent jam (nb: we used strawberry jam and it was delicious)
few dashes of Worcestershire sauce.
Preheat the oven to 400F degrees. Coat a baking dish with the olive oil. Add sausages and toss well to coat. Bake them in the oven for 10 minutes.
Meanwhile, make the batter: mix flour, salt, eggs, and milk (we did this with a hand blender). Blend until smooth.
Take the sausages out of the oven and pour the batter all around them. Return to the oven and bake for another 30 minutes until the batter has risen and is golden brown.
Meanwhile, make the gravy. Melt the butter in a saucepan and add the onions with some salt and pepper. Cook over medium heat for about 8-10 minutes, or until they are soft and translucent. Add the flour and stir for another couple of minutes. Gradually stir in the stock and bring to a simmer. Add the mustard, jam, and Worcestershire sauce to taste. Simmer until the gravy has thickened to a light coating consistency. Add salt and pepper to taste.
When ready, remove the toad in the hole from the oven and let stand for a few minutes before serving, with the onion gravy. Enjoy!
Toad in the Hole
Ingredients:
2 tbsp olive oil8 good quality pork sausages
1 1/4 cups flour
1/2 tsp of sea salt
2 eggs
2/3 cup milk
Onion gravy:
knob of butter
red onion, peeled and thinly sliced
salt and pepper
1 1/2 tbsp flour
1 1/3 cups chicken stock
1 tsp English mustard
2 tbsp redcurrent jam (nb: we used strawberry jam and it was delicious)
few dashes of Worcestershire sauce.
Preheat the oven to 400F degrees. Coat a baking dish with the olive oil. Add sausages and toss well to coat. Bake them in the oven for 10 minutes.
Meanwhile, make the batter: mix flour, salt, eggs, and milk (we did this with a hand blender). Blend until smooth.
Take the sausages out of the oven and pour the batter all around them. Return to the oven and bake for another 30 minutes until the batter has risen and is golden brown.
Meanwhile, make the gravy. Melt the butter in a saucepan and add the onions with some salt and pepper. Cook over medium heat for about 8-10 minutes, or until they are soft and translucent. Add the flour and stir for another couple of minutes. Gradually stir in the stock and bring to a simmer. Add the mustard, jam, and Worcestershire sauce to taste. Simmer until the gravy has thickened to a light coating consistency. Add salt and pepper to taste.
When ready, remove the toad in the hole from the oven and let stand for a few minutes before serving, with the onion gravy. Enjoy!
Tuesday, March 6, 2012
Simple chicken marinade for grilled chicken.
Today I made my roomies some Chicken Caesar Salad. Salad dressings are not my forte so I just bought the Dole Ultimate Caesar Salad Kit (perhaps Ali can give you her Caesar dressing recipe) but I did make a very tasty (even my laconic room-mate remarked it was very good) grilled chicken.
You need:
- 2 chicken breasts
- 3 cloves garlic, chopped
- The juice of 1 small lemon
- 4 tbsp apple cider vinegar (I was originally going to use red wine vinegar but I couldn't open it, so the cider vinegar won out. I think it was the tastier choice in the end.)
- 1 tbsp dried rosemary
- 2 tsp dried thyme
- 1 heaping teaspoon honey (as usual I recommend unpasteurized wild honey. It just tastes better.)
Slice the chicken into long 1/2-1 inch thick slices. Stir together the ingredients in a small deep bowl (I actually used a tupperware and occasionally shook it). Add the chicken and marinate for at least 20 minutes, stirring occasionally.
The best way to do this is to grill the slices on the barbecue. Since the chicken is already sliced, it doesn't take long to cook. However as it is the middle of winter I cooked the chicken in my toaster-oven on 350 for 25 minutes.
Place the chicken strips over tossed salad and voila: Chicken Caesar Salad! This recipe served 3 not so hungry adults. You may want to increase the amount of chicken if you are hungrier.
You need:
- 2 chicken breasts
- 3 cloves garlic, chopped
- The juice of 1 small lemon
- 4 tbsp apple cider vinegar (I was originally going to use red wine vinegar but I couldn't open it, so the cider vinegar won out. I think it was the tastier choice in the end.)
- 1 tbsp dried rosemary
- 2 tsp dried thyme
- 1 heaping teaspoon honey (as usual I recommend unpasteurized wild honey. It just tastes better.)
Slice the chicken into long 1/2-1 inch thick slices. Stir together the ingredients in a small deep bowl (I actually used a tupperware and occasionally shook it). Add the chicken and marinate for at least 20 minutes, stirring occasionally.
The best way to do this is to grill the slices on the barbecue. Since the chicken is already sliced, it doesn't take long to cook. However as it is the middle of winter I cooked the chicken in my toaster-oven on 350 for 25 minutes.
Place the chicken strips over tossed salad and voila: Chicken Caesar Salad! This recipe served 3 not so hungry adults. You may want to increase the amount of chicken if you are hungrier.
Wednesday, February 29, 2012
Annemiek's Pasta Sauce of Deliciousness.
My room-mate's mother, Annemiek, makes the most incredibly delicious pasta sauce. I am not a huge fan of pasta, and I am also not the sort of person to keep eating after I am full, but I will gorge myself on this pasta sauce until my stomach begs for mercy. In fact, to avoid obesity I need to restrict how often I make this recipe it is so good. It is also ridiculously simple:
You need:
- Bacon, to taste. I usually use about half a package.
- 1 onion
- 4 cloves garlic (or to taste. Really you can't ever have too much garlic and bacon.)
- One large can of diced tomatoes.
- One package of cream cheese
- Spices (optional. I usually use oregano, basil, marjoram and parsley, but only a very little bit so as not to overwhelm.)
- fettuccine.
Cook the fettuccine in a separate pot. I assume you all know how to cook pasta. Dice the onion and garlic (we often use a garlic press). Chop the bacon into small strips (we do this by cutting the bacon with scissors). In a large cooking pot fry up the onions and bacon until mostly cooked. Add in the garlic and fry for a few more minutes before adding the diced tomatoes and the cream cheese. Simmer with the lid of to reduce while the pasta cooks, stirring often so as not to burn the cream cheese. Add the spices, though really, the sauce is tasty enough without them.
Add to fettuccine and enjoy. So simple, soooooo good!
You need:
- Bacon, to taste. I usually use about half a package.
- 1 onion
- 4 cloves garlic (or to taste. Really you can't ever have too much garlic and bacon.)
- One large can of diced tomatoes.
- One package of cream cheese
- Spices (optional. I usually use oregano, basil, marjoram and parsley, but only a very little bit so as not to overwhelm.)
- fettuccine.
Cook the fettuccine in a separate pot. I assume you all know how to cook pasta. Dice the onion and garlic (we often use a garlic press). Chop the bacon into small strips (we do this by cutting the bacon with scissors). In a large cooking pot fry up the onions and bacon until mostly cooked. Add in the garlic and fry for a few more minutes before adding the diced tomatoes and the cream cheese. Simmer with the lid of to reduce while the pasta cooks, stirring often so as not to burn the cream cheese. Add the spices, though really, the sauce is tasty enough without them.
Add to fettuccine and enjoy. So simple, soooooo good!
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