Friday, December 24, 2010
Frites and Maui Grass Fed Cattle
Labels:
Beef,
Fries,
Local,
Maui Cattle
Monday, December 20, 2010
Ricotta 2
Technique KRON 4
http://www.youtube.com/watch?v=ziKtXl1Yjg0&playnext=1&list=PL403C4CACEB0D0947&index=14
http://www.cookingchanneltv.com/recipes/capones-homemade-ricotta-recipe/index.html
Capone's Homemade Ricotta
http://www.youtube.com/watch?v=ziKtXl1Yjg0&playnext=1&list=PL403C4CACEB0D0947&index=14
http://www.cookingchanneltv.com/recipes/capones-homemade-ricotta-recipe/index.html
Capone's Homemade Ricotta
Ingredients
- 1 gallon whole milk
- 1 pint heavy cream
- 1 tablespoon table salt
- 1/2 cup distilled white vinegar
Labels:
Ricotta Cheese
Saturday, December 18, 2010
Ravioli
Here is Ramsay! I am going to try this....wish me luck.
Labels:
Ramsay,
Ravioli,
Ricotta Cheese,
Spinach
Sunday, November 21, 2010
Tuesday, October 26, 2010
Pate
I love it, others don't, but no matter what you say about it, it takes technique!
Thursday, October 7, 2010
Its been a while- But Sushi Competition
Labels:
Competition,
Sushi
Sunday, August 29, 2010
Pizza night
Pizza! I just ate at some fancy pizza places and was amazed that they were charging about 15-20 dollars a pizza! I felt rather neutral on the subject, but figured that I give it a go and made some pies I've been craving for quite some time. We ate, a total of five pizzas that night; Smoked salmon, bbq chicken, arugala, fennel and dessert. Three simple things to remember when throwing a pizza party is...
Make your own dough
Make your own sauces
BBQ chicken pizza, with shaved fennel.
Smoked Salmon, cream cheese, ewa sweet onions, capers, Local Italian parsley, olive oil
Arugula chicken sausage pizza
Make your own dough
- I like to make a simple dough. The recipe is as follows.
- 3/4 tablespoon dry yeast
- 3/4 cup warm water
- 1/2 tsp sugar
- 1/2 tsp salt
- 1 table spoon olive oil
- 2.5 cups flour
- 5 tbsp of warm water
- Add yeast, and 110 degrees water together and let sit for about 5 minutes
- Combine salt, sugar, and flour in a food processor and pulse
- Add olive oil, and yeast mixture together, then add into food processor
- Process until everthing looks like parm cheese/dip and dot ice cream
- Stop food processor and add1-2 tblspoons of warm water. Pulse. Stop. Repeat until dough is soft sticky but still comes off fingers.
- Put in big metal bowl and let proof for about 1 hour or until double in size.
- Punch down and cut with dough cutter in to baseball sized dough pieces. Place in tray with 1 inch spacing in between.
- Homemade dough is a key to pizza success vs pizza failure!
Make your own sauces
- To make pizza sauce just cut up 3-4 cloves of garlic, add to about 3 tbsp of olive oil, add 1 can of tomato sauce, simmer 10 minutes, add dry basil.
- Making sauce will give that homemade taste and will absolutely impact the taste of your pie
- Stones are a must and should be pre-heated in your oven. Put stone in the oven while the oven is preheating to 500 degrees
- Once stone is preheated, slide your pizza onto the stone in the oven. This is the hard part, but if you heavily flour your pizza slider thing, ( I use a bamboo cutting board heavily dusted with flour) it shouldn't be that bad). If you don't feel comfortable doing this. You could make your pizza on the stone and then place in the oven, but the results won't be the same.
BBQ chicken pizza, with shaved fennel.
Smoked Salmon, cream cheese, ewa sweet onions, capers, Local Italian parsley, olive oil
&
Labels:
Italian Food,
Pizza,
Pizza Dough
Sunday, July 25, 2010
Bolognese - Meat Sauce
Two recipes by respected Chefs.
Ramsay
Mario
Ramsay
Mario
Labels:
Bolognese
Pressure - What it's like to work under pressure
These videos are painful, but unfortunately reality for professional cooks
Labels:
Ramsay
Ono - Hawaiian Deep water fish
Here is a dish that I made at a gathering. We did a similar dish at the restaurant, but it was with halibut. Enjoy the pictures. The first dish is Pan seared ono with cofit tomatoes, and the second one is with basil oil.
Saturday, July 24, 2010
Yellow Tail Ahi
It looks easy, but believe me its not. Here is a video how to take apart an Ahi or yellow fin tuna.
Step 1
Step 2
Step 1
Step 2
Labels:
Ahi,
Cooking Techniques,
Fish,
Preperation
Aku information
Here is some info on Katsuo or Aku. Enjoy :)
http://www.hawaii-seafood.org/uploads/species%20pdfs/4-Hawaii%20Skipjack%20Tuna.pdf
http://www.hawaii-seafood.org/uploads/species%20pdfs/4-Hawaii%20Skipjack%20Tuna.pdf
Labels:
Aku,
Fish,
Information
Thursday, July 22, 2010
Sea Bream
This technique is beyond cool! Check it Out!
Labels:
Cooking Techniques,
Fish
Wednesday, July 21, 2010
Mario Batali Story
Every Chef has a story, here is Mario Batali's
Labels:
Mario Batali
Real Chinese food is not Panda Express! - Ramsay
I love it when cuisine other than French or European food is recognized as brilliant....don't believe me....what does michelin star Chef Gordon Ramsay have to say about it. Watch
PARENTAL ADVISORY FOR FOUL LANGUAGE!
PARENTAL ADVISORY FOR FOUL LANGUAGE!
Labels:
Chinese Food,
Ramsay
Sunday, July 18, 2010
Pasta Night!
Here is some dishes I made for me and the family
Gnocchi
Lemon pepper Papardelle, bacon, tomatos, with poached Egg
Gnocchi
Lemon pepper Papardelle, bacon, tomatos, with poached Egg
Labels:
Dinner,
Eggless Pasta,
Gnocchi
Soup - Gourmet
What can I say? It's Gordon Ramsay :)
Watercress
Broccoli
Watercress
Broccoli
Labels:
Broccoli,
Ramsay,
Watercress
Roasted Red Potatoes
What you will need
1 lb red potatoes
2 tbls olive oil
2 Sprigs of thyme picked (if dried about 1 tsp).
1/4 tsp salt
1/4 tsp pepper
salt and Pepper to taste
1 lb red potatoes
2 tbls olive oil
2 Sprigs of thyme picked (if dried about 1 tsp).
1/4 tsp salt
1/4 tsp pepper
salt and Pepper to taste
- Rinse Potatoes
- Cut potatoes into cubes ruffly one inch by one inch by one inch.
- Toss olive oil, salt and pepper with cubed potatoes.
- Roast on top rack of oven for 30 minutes at 375 degrees.
- Take potatoes out of oven and mix in thyme with potatoes, put back in the oven and cook for 5-10 minutes.
- Salt and pepper to taste.
Labels:
Recipe,
Red Potatoes,
Roasting
Saturday, July 17, 2010
Sunday, July 11, 2010
Pavlova
We used to serve these at the restaurant with pastry cream and a medley of fresh berries. A personal favorite.
Check out how they are made!
http://www.joyofbaking.com/Pavlova.html
Check out how they are made!
http://www.joyofbaking.com/Pavlova.html
Pie Dough Recipe
Pie Dough
1 Cup of flour
6 oz of butter (stick and a half)
1/4 teaspoon of salt
1-2 tablespoon of ice water (depending on how wet or dry dough is)
Watch Video :)
1 Cup of flour
6 oz of butter (stick and a half)
1/4 teaspoon of salt
1-2 tablespoon of ice water (depending on how wet or dry dough is)
Watch Video :)
Pie Dough Method
I am no Baker, but I do like pies :) here is a helpful video about making your own pie crust.
Tuesday, July 6, 2010
Local Honey
Honey is one of the best examples when talking about regional cuisine, reason being, your honey is special due to the nectar source in the area.
For example All Hawaiian Honey did a demonstration about different types of honey and their nectar sources. For example
Waimanalo - Nectar source : Banana and Macadamia
Kahalu'u - Lychee and Citrus
Kam Hwy A-5 - Basil and Avacado
Christmasberry - nectar from the plant that has those red berries found at Christmas time.
Lehua - From the lehua flower
Macadamia - From the macadamia flower.
Check out the picks and if you are in Hawaii, go to a farmers market and ask for Linda from All Hawaiian Honey. I would recommend the KCC one on sundays, from 7 am -10am.
For example All Hawaiian Honey did a demonstration about different types of honey and their nectar sources. For example
Waimanalo - Nectar source : Banana and Macadamia
Kahalu'u - Lychee and Citrus
Kam Hwy A-5 - Basil and Avacado
Christmasberry - nectar from the plant that has those red berries found at Christmas time.
Lehua - From the lehua flower
Macadamia - From the macadamia flower.
Check out the picks and if you are in Hawaii, go to a farmers market and ask for Linda from All Hawaiian Honey. I would recommend the KCC one on sundays, from 7 am -10am.
Labels:
All hawaiian Honey,
Hawaii Farmers Market,
Honey
Tuesday, June 29, 2010
Summer time cooking with kids
This is some of the stuff we are making with the kids. The first is my creation the second is a recipie created by the head teacher of the cooking class.
Locally Farm Raised Golden Talapia (Yes they grow and feed them at the school, so no polluted water here), with shoyu brown butter sauce.
Teriyaki style Edamame.
Locally Farm Raised Golden Talapia (Yes they grow and feed them at the school, so no polluted water here), with shoyu brown butter sauce.
Teriyaki style Edamame.
Labels:
Samples,
summer school
Monday, June 28, 2010
Seattle discoveries
Here is a new French American type of restaurant/cafe. Looks promising its called Luc and its a sister restaurant to Rovers.
http://www.thechefinthehat.com/luc/
http://www.thechefinthehat.com/luc/
Labels:
restaurant,
Seattle
Thursday, June 17, 2010
Wednesday, June 16, 2010
Yaki Maki Tamago
This is for my man Josh. Enjoy.
Labels:
Eel,
Eggs,
Japanese Food
More Fish cleaning
This technique made my head explode the first time I saw it. ;) In a good way
Labels:
Cooking Techniques,
Fish
Cleaning Fish
I am cleaning fish so I figured I blog about it. Be careful when doing it. In my opinion medium sized fish are easiest. Small are hard.
1. Use the right knife for the right job.
2. Have a stable work surface.
3. Know what fish you are cleaning.
4. Always cut away from you (rule of thumb).
1. Use the right knife for the right job.
2. Have a stable work surface.
3. Know what fish you are cleaning.
4. Always cut away from you (rule of thumb).
Labels:
Cooking Techniques,
Fish
Tuesday, June 15, 2010
These are some Places I love to eat at in Seattle
Campagne and Cafe Campagne- of course because I am biased. Campagne's menu has recently shifted to incorporate more Italian type items, but the food is still delicious and the sauces, and certain things on the menu are very French :) (Duck Confit with Duck Frites is an absolute must, anything that says "Braised", and of coarse their PATE which is made in house. Buyah.
Cafe Presse- French Affordable food, get the croque madame and the frites, verts are small salads
Macrina Bakery- Get the standard bread and heat in oven at 375 for 15 minutes
Sosio's - When I was working at Campagne, we bought produce from this vendor, don't let other things distract you, the fruits are the most magical here, The OMG peaches are out of this world.
Don and Joes Meats -Get Bacon from here, thick cut bacon.
Jones BBQ - St louis style ribs, they actually smoke their ribs rather than just grilling them. Something different.
Upscale, but super nice to go out to.
ZOE- French American, I got to buddies of mine that worked here or are still working there. Solid food, nice portions, and good technique.
Tavolata- Italian, home made pastas, get the Semolina Gnocchi. It's like miniature lasagna but with huge semolina cakes instead of noodles.
Dim Sum- If you are new to dim sum its like Tapas, but chinese. For newbies, get the Char sui hombows (BBQ pork buns) and the sticky rice wrapped in lotus leaves, pork shumai and shrimp dumplings are a must, get a side of chinese brocolli with oyster sauce while your at it.
Waiters are pushy so eat what you feel comfortable. Don't be intimidated to ask questions and say "No thank you." Also if there is some yelling and shouting, or if you get occasionally ignored, that is typical, (as I tell all my newbies to dimsum, "they aren't angry, they are just communicating and trying to feed everyone at the same time."
Top Gun - Seafood Restaurant
If your in downtown Seattle, Jade Garden is good for dim Sum.
Labels:
Places to Eat,
Seattle
Monday, June 14, 2010
More Gnocchi Video - In Italian
I thought this video would add to the previous posts about gnocchi. The best part it is in Italian.
Buon Appetito
Buon Appetito
Labels:
Gnocchi,
Italian Food
Friday, June 11, 2010
Pork Shoulder
10 hours on small webber about 210 degrees.
Basic BBQ Rub and set pork off to the side, not directly under the coals. Used Kiawe wood or Hawaiian Mesquite.
Basic BBQ Rub and set pork off to the side, not directly under the coals. Used Kiawe wood or Hawaiian Mesquite.
Labels:
Pork,
Smoke Meat
Thursday, June 10, 2010
Gnocchi-My own recipie
1 Pound potatoes russets
1/2 Cup flour
1 Egg Yolk (local medium egg)
1 Pinch of Salt
Makes enough for 2-3 people
Directions
Buon appetito!
Gnocchi With tomato sauce, finished with cheese.
Sage and brown butter Gnocchi
Both on a Plate with Salad :)
1/2 Cup flour
1 Egg Yolk (local medium egg)
1 Pinch of Salt
Makes enough for 2-3 people
Directions
- Bring water to simmer and place whole potatoes inside
- set timer for about 20-30 minutes
- Pull Potatoes out, peel off skin while holding it with towel, and Rice potatoes while hot. (if no ricer use a cheese grater or push through strainer using back of spoon).
- Let potatoes steam and slightly cool, put egg yolk inside and sprinkle on flour like snow on a mountain.
- Mix till it comes together and wallah! you got gnocchi dough.
- * hint if dough is too sticky that means you can add a small amount of flour more, a table spoon or so. But don't add a lot of flour! It makes your gnocchi gummy. No bueno!
Buon appetito!
Gnocchi With tomato sauce, finished with cheese.
Sage and brown butter Gnocchi
Both on a Plate with Salad :)
Labels:
Gnocchi,
Italian Food
Wednesday, June 9, 2010
Summer BBQ :) with the Family
Here are some ideas for an All American BBQ.(pictures not featured that we had were summer salad, sweet ice tea, corn bread with black berry preserve, layered jello, Ice cream cake and Kiawe (Hawaiian style Mesquite) smoked meat.)
Grilled Kiawe Rib Eye with Herb Butter
Grilled Ribeye
Herb Butter
Greens (Kale)
St Louis Style Ribs (First roasted in oven then lightly Smoked with apple and Kiawe Wood. I would smoke these all day, but I don't own a big enough smoker. Only a small Webber).
Sandy's Twice Baked Potatoes
Sandy's Mac and Cheese
Grilled Kiawe Rib Eye with Herb Butter
Grilled Ribeye
Herb Butter
Greens (Kale)
St Louis Style Ribs (First roasted in oven then lightly Smoked with apple and Kiawe Wood. I would smoke these all day, but I don't own a big enough smoker. Only a small Webber).
Sandy's Twice Baked Potatoes
Sandy's Mac and Cheese
Labels:
BBQ,
Summer Foods
BBQ
BBQ Rub-Basic
1 cup paprika
little less than half cup of granulated sugar or brown sugar
4 sprigs Fresh thyme
2 tsp fresh Pepper
1 table spoon sea or kosher salt
1/4 tsp cinnamon
1/4 tsp cayenne
1/4 tsp granulated garlic
Variations
Dash of ginger powder
Clove
1 cup paprika
little less than half cup of granulated sugar or brown sugar
4 sprigs Fresh thyme
2 tsp fresh Pepper
1 table spoon sea or kosher salt
1/4 tsp cinnamon
1/4 tsp cayenne
1/4 tsp granulated garlic
Variations
Dash of ginger powder
Clove
Labels:
BBQ Rub
Friday, June 4, 2010
Posts Updated
HA! Hahahhahaahahha. After procrastinating for a long time, everything has been updated. Please feel free to check previous posts for embedded videos and stuff!
Labels:
Post Updates
Wednesday, June 2, 2010
Spicy Tofu Salad
This is a really good dish. I first had it in Seattle at a small ramen shop called Samurai Ramen right outside Uwajimaya. My version of it is slighltly different, but the general concept is the same.
Ingredients
Sauce
Garnish
Main Ingredient
Get tofu and drain water, cube or cut in half. Set aside.
Cute cherry tomatoes into qaurters, and slice green onions.
Mix Sauce together, its okay that its salty because tofu is watery and will balance it out.
Cut mushrooms into pieces and cook with olive oil until meaty texture develops add salt and pepper.
Put together
Ingredients
Sauce
- 3 table spoons Kochujang sauce (Korean Spicy Miso type of paste).
- 1 table spoon Seasame seed oil
- 1 table spoon Shoyu (Soy Sauce)
- 1 tables spoon Sugar
Garnish
- Sauted King oyster mushrooms in a little olive oil (They are called Ali'i mushrooms in Hawaii, Ali'i stands for "King").
- Green Onions
- Cherry Tomatoes or sweet mini tomatoes
Main Ingredient
- One block tofu cut in half or into cubes. ( I use locally made tofu in Hawaii, so firmness will depend on preference. I like medium firmness, make sure to drain water).
Get tofu and drain water, cube or cut in half. Set aside.
Cute cherry tomatoes into qaurters, and slice green onions.
Mix Sauce together, its okay that its salty because tofu is watery and will balance it out.
Cut mushrooms into pieces and cook with olive oil until meaty texture develops add salt and pepper.
Put together
- Tofu first
- Tomatoes
- Sauce
- Green Onions
- Mushrooms Around Plate
Labels:
Spicy Tofu Salad,
Tofu
Tuesday, June 1, 2010
Risotto
I am kind of new to making risotto because it was only introduced to me two years ago.
What is Risotto? Imagine creamy al dente pasta in rice form. Risotto is a versatile starter or main dish that is exciting and surprisingly simple. There is no real recipe for risotto, just technique. Here is a video by Gordon Ramsey to give you a better idea. I prefer Carnaroli Rice, but Arborio works just as well. Happy eating. :)
What is Risotto? Imagine creamy al dente pasta in rice form. Risotto is a versatile starter or main dish that is exciting and surprisingly simple. There is no real recipe for risotto, just technique. Here is a video by Gordon Ramsey to give you a better idea. I prefer Carnaroli Rice, but Arborio works just as well. Happy eating. :)
Labels:
Italian Food,
Risotto
Wednesday, May 26, 2010
Tuesday, May 25, 2010
Vegetarian Dish
I have decided to create a section that just covers vegetarian options. This is for a good friend of mine that lives in Portland. (She's my suedo Mexican Sister). Here's a list of things that will aid in cooking vegetarian dishes, please read all of them, they are in no particular order.
1. Olive oil- Olive oil is the most versatile ingredient in the kitchen when it comes to cooking anything healthy and vegetarian in the kitchen. While other oils can be used and are less expensive, olive oil is unique in flavor and tastes great with practically anything. For beginners I wouldn't recommend trying it just by itself, but rather adding it with other ingredients to form a sauce, marinade or dressing. For example:
1. Olive oil- Olive oil is the most versatile ingredient in the kitchen when it comes to cooking anything healthy and vegetarian in the kitchen. While other oils can be used and are less expensive, olive oil is unique in flavor and tastes great with practically anything. For beginners I wouldn't recommend trying it just by itself, but rather adding it with other ingredients to form a sauce, marinade or dressing. For example:
- Olive Oil and balsamic vinegar- Two parts olive oil to one part balsamic vinegar, with a pinch of salt and pepper. Use this as a marinade or simply as a dip with bread. You can add basil or garlic as well, but these are optional. If you want to emulsify it so that the oil and vinegar don't separate, add a teaspoon of vinegar (you can add more until it comes together) and wisk together in a bowl. Always add salt and pepper to taste.
- Olive oil and garlic- Have a pan on low heat and add 2 tablespoons of olive oil and 2 freshly crushed/cut, cloves of garlic. The pan doesn't have to be really hot, start with a low heat and until you can smell the garlic aromas come out. (Try not to brown your garlic because that will make it bitter). Toss some pasta and some parmigano regiano for a quick meal or add some spinach for a quick side dish. Cook spinach until it slightly wilts, (turns dark green and shrinks), and finish with some salt and pepper.
- Salt-When picking your salt I like to either use either kosher salt or sea salt. Reason being these two can be added in increments that don't turn your food too salty. When picking up Kosher salt, don't get confused with pickling salt, just by normal kosher salt. Kosher salt kind of looks like regular table salt, but its grains are slightly bigger.
- Pepper- Buy a good pepper mill that can be easily reloaded. Don't buy the pre crushed because they loose their flavor after being crushed. If you can refill your pepper mill its more cost efficient than buying a disposable one once a week. Also you can adjust how coarse or fine you want your pepper, fine being for smaller items and coarse for bigger ones.
Labels:
Kitchen Tips,
Vegetarian
Tomato and brie sandwiches
This is a classic on grilled tomato and cheese sandwich.
Ingredients.
1. Brie Cheese
2. Tomatoes (vine ripe preferable).
3. Butter
4. Bread
5. Salt Pepper
Directions
-Butter your Bread on both sides add brie and sliced tomatoes in the middle (sandwich your brie and tomatoes and sprinkle a tiny amount of salt and pepper).
-Heat pan on medium low heat and put sandwich down. Wait till brown and flip using two hands.
-Brown on other side
-Presto :)
Check out the grill cheese video to get a better idea.
Ingredients.
1. Brie Cheese
2. Tomatoes (vine ripe preferable).
3. Butter
4. Bread
5. Salt Pepper
Directions
-Butter your Bread on both sides add brie and sliced tomatoes in the middle (sandwich your brie and tomatoes and sprinkle a tiny amount of salt and pepper).
-Heat pan on medium low heat and put sandwich down. Wait till brown and flip using two hands.
-Brown on other side
-Presto :)
Check out the grill cheese video to get a better idea.
Labels:
Sandwich,
Tomato and Brie Sandwiches
White Beans and Olive oil
This is a personal favorite. Pre-soak your beans in water perferably overnight or for at least 5 to six hours.
Ingredients
1. Favorite white bean, (lima, navel, fava).
2. Olive oil
3. Fresh Garlic
4. Salt Pepper.
5. Fresh Thyme and Fresh minced Italian Parsley.
6. Touch of Lemon juice
Directions
- Take soaked beans and cover with water. Add a pinch of salt to water. And bring to simmer.
- Simmer beans, till tender (about 15-20 minutes if pre-soaked). Once tender drain excess water and set beans aside.
- In sauce add olive oil and garlic and heat till the aroma of the garlic comes through. DO NOT BROWN GARLIC. It will make it bitter.
- Add Thyme to garlic oil, and wait till aroma of thyme comes out.
- Gently combine beans with thyme, garlic oil an gently toss.
-Add a small squeeze of lemon juice for brightness and Minced Italian parsley in the end.
This makes a good side dish to fish and pork.
Bon Apitito!
Ingredients
1. Favorite white bean, (lima, navel, fava).
2. Olive oil
3. Fresh Garlic
4. Salt Pepper.
5. Fresh Thyme and Fresh minced Italian Parsley.
6. Touch of Lemon juice
Directions
- Take soaked beans and cover with water. Add a pinch of salt to water. And bring to simmer.
- Simmer beans, till tender (about 15-20 minutes if pre-soaked). Once tender drain excess water and set beans aside.
- In sauce add olive oil and garlic and heat till the aroma of the garlic comes through. DO NOT BROWN GARLIC. It will make it bitter.
- Add Thyme to garlic oil, and wait till aroma of thyme comes out.
- Gently combine beans with thyme, garlic oil an gently toss.
-Add a small squeeze of lemon juice for brightness and Minced Italian parsley in the end.
This makes a good side dish to fish and pork.
Bon Apitito!
Labels:
White Beans and Olive Oil
Age Tofu (Tofu Cutlets).
Hi Liz I hope your reading this one.
This recipe is meant to be really easy and is versatile as a meat supplement. So here it goes. Things you will need. Firm tofu, flour, eggs and very fine Japanese bread crumbs aka Panko (pa-un-ko). If they don't have fine, you can use it, or make it into fine panko via a food processor. Anyhow.
Tofu Cutlets aka Fried Tofu
1. One block firm tofu, water drained and as patted dry
2. Flour
3. Eggs beaten with a touch of water
4. Bread crumbs(Panko)
Directions
- Cut tofu into note/flash card size, about a centimeter thick.
- Dust tofu in flour until lightly coated, dust excess off.
- dip in egg wash
- dip in fine panko.
- Heat pan up and put enough oil where the pan's bottom is covered with it.
- Test pan by touching tofu to oil, it should sizzle.
- Brown both sides and lightly salt after out of oil.
Eat with favorite sauce
I like marinara or Teriyaki.
Watch video to get better idea of pan frying technique
This recipe is meant to be really easy and is versatile as a meat supplement. So here it goes. Things you will need. Firm tofu, flour, eggs and very fine Japanese bread crumbs aka Panko (pa-un-ko). If they don't have fine, you can use it, or make it into fine panko via a food processor. Anyhow.
Tofu Cutlets aka Fried Tofu
1. One block firm tofu, water drained and as patted dry
2. Flour
3. Eggs beaten with a touch of water
4. Bread crumbs(Panko)
Directions
- Cut tofu into note/flash card size, about a centimeter thick.
- Dust tofu in flour until lightly coated, dust excess off.
- dip in egg wash
- dip in fine panko.
- Heat pan up and put enough oil where the pan's bottom is covered with it.
- Test pan by touching tofu to oil, it should sizzle.
- Brown both sides and lightly salt after out of oil.
Eat with favorite sauce
I like marinara or Teriyaki.
Watch video to get better idea of pan frying technique
Labels:
Age Tofu,
Japanese Food
Sunday, May 23, 2010
Ichigo Daifuku (Strawberries covered in azuki wraped with Mochi).
I can't take credit for the Mochi Recipe
Here is the original
Simple Mochi at Recipezaar.com
Recipie
1 cup MOCHIKO FLOUR (do not use any other rice flour, it will not work!)
1 cup water
1/4 cup sugar
Potato Starch for dusting (You need a lot)
Directions
1. Microwave Mochiko flour, water and sugar for about 4 minutes on high with a microwave safe cover.
2. Very quickly with rubber spatula place Mochi into saturated pan of potato Starch.
3. Cut into desired pieces and make mochi :)
Not impressed yet? Well watch the following video and taste the ICHIGO DAIFUKU! If you love complex desserts this is a sure crowd pleaser.
Here is how to make Ichigo Daifuku.
(Editors note: REALLY.... REALLY... You have to use THIS video....)
Here is the original
Simple Mochi at Recipezaar.com
Recipie
1 cup MOCHIKO FLOUR (do not use any other rice flour, it will not work!)
1 cup water
1/4 cup sugar
Potato Starch for dusting (You need a lot)
Directions
1. Microwave Mochiko flour, water and sugar for about 4 minutes on high with a microwave safe cover.
2. Very quickly with rubber spatula place Mochi into saturated pan of potato Starch.
3. Cut into desired pieces and make mochi :)
Not impressed yet? Well watch the following video and taste the ICHIGO DAIFUKU! If you love complex desserts this is a sure crowd pleaser.
Here is how to make Ichigo Daifuku.
(Editors note: REALLY.... REALLY... You have to use THIS video....)
Labels:
Ichigo Daifuku,
Japanese Food
Thursday, May 20, 2010
Marinara
Disclaimer (Italian grandmothers and locals, Please don't judge me).
Everyone likes to do Marinara a little differently, but basically it consists of tomatoes, olive oil, garlic and fresh herbs. Here is the basic recipe which you can adjust depending on availability and preference.
Basic Marinara
1. 4 generous tablespoons of olive oil
2. 3 cloves of fresh crushed/chopped garlic
3. Pinch of red chili flake, little less than 1/4 tsp (depending on how hot you like yours).
4. two cans of tomato Sauce (you can use one can but put a little less of everything else)
5. Generous 1/2 tsp of dried herbs (basil is my favorite).
6. Salt and Pepper to taste.
Directions
Variation- Local Marinara (My favorite method)
1. 4 generous tablespoons of olive oil
2. 3 cloves of fresh crushed/chopped garlic
3. Pinch of red chili flake, little less than 1/4 tsp (depending on how hot you like yours).
4. 1 to two cans of tomato Sauce Depending on how big your spring tomatoes are
5. 6-8 Hamakua Spring Tomatoes (or local cherry tomatoes) cut in half or qaurtered, stemy part removed preferably.
5. Generous 1/2 tsp of dried herbs (basil is my favorite). Or 1 tbl of fresh cut basil.
6. Salt and Pepper to taste.
Directions
1. 4 generous tablespoons of olive oil
2. 3 cloves of fresh crushed/chopped garlic
3. Pinch of red chili flake, little less than 1/4 tsp (depending on how hot you like yours).
4. One can of tomato Sauce
5. One can of crushed tomatoes
5. Generous 1/2 tsp of dried herbs (basil is my favorite). Or 1 tbl of fresh cut basil.
6. Salt and Pepper to taste.
Directions
Everyone likes to do Marinara a little differently, but basically it consists of tomatoes, olive oil, garlic and fresh herbs. Here is the basic recipe which you can adjust depending on availability and preference.
Basic Marinara
1. 4 generous tablespoons of olive oil
2. 3 cloves of fresh crushed/chopped garlic
3. Pinch of red chili flake, little less than 1/4 tsp (depending on how hot you like yours).
4. two cans of tomato Sauce (you can use one can but put a little less of everything else)
5. Generous 1/2 tsp of dried herbs (basil is my favorite).
6. Salt and Pepper to taste.
Directions
- Add olive oil to warm pan, not hot because your garlic will burn. Add garlic and chili flake.Wait till garlic sizzles and smells. Do not brown your garlic, sweat it in the oil or let the garlic infuse.
- Add two cans of tomato sauce and bring sauce to simmer. Simmer for 10-15 minutes.
- After ten minutes add dried herbs.
- Presto :)
Variation- Local Marinara (My favorite method)
1. 4 generous tablespoons of olive oil
2. 3 cloves of fresh crushed/chopped garlic
3. Pinch of red chili flake, little less than 1/4 tsp (depending on how hot you like yours).
4. 1 to two cans of tomato Sauce Depending on how big your spring tomatoes are
5. 6-8 Hamakua Spring Tomatoes (or local cherry tomatoes) cut in half or qaurtered, stemy part removed preferably.
5. Generous 1/2 tsp of dried herbs (basil is my favorite). Or 1 tbl of fresh cut basil.
6. Salt and Pepper to taste.
Directions
- Add olive oil to warm pan, not hot because your garlic will burn. Add garlic and chili flake.Wait till garlic sizzles and smells. Do not brown your garlic, sweat it in the oil or let the garlic infuse. Add Spring/cherry tomatoes and cook until slightly broken down (they will break down more when simmered).
- Add two cans of tomato sauce and bring sauce to simmer. Simmer for 10-15 minutes Or until cherry/spring tomatoes are broken down.
- After ten minutes add dried/fresh herbs, stir one minute.
- Presto :)
1. 4 generous tablespoons of olive oil
2. 3 cloves of fresh crushed/chopped garlic
3. Pinch of red chili flake, little less than 1/4 tsp (depending on how hot you like yours).
4. One can of tomato Sauce
5. One can of crushed tomatoes
5. Generous 1/2 tsp of dried herbs (basil is my favorite). Or 1 tbl of fresh cut basil.
6. Salt and Pepper to taste.
Directions
- Add olive oil to warm pan, not hot because your garlic will burn. Add garlic and chili flake.Wait till garlic sizzles and smells. Do not brown your garlic, sweat it in the oil or let the garlic infuse. Add Spring/cherry tomatoes and cook until slightly broken down (they will break down more when simmered).
- Add both cans of tomatoes and bring sauce to simmer. Simmer for 10-15 minutes.
- After ten minutes add dried/fresh herbs. Stir for one minute.
- Presto :)
Labels:
Italian Food,
Marinara Sauce
Monday, May 17, 2010
A chef's dream :) - Baskets delivered to your door
If your a foodie, aka connoisseur of food, you already know the importance of utilizing seasonal ingredients local to your area. Well, I bet that you didn't know that there was a service out their that delivers right to your door step! Check out this company called Kula Fields. If your not in Hawaii, ask around or do a local search for a service like this. I plan to invest in this in the near future because I sampled the "small box," and was blown away.
Kula Fields Produce Delivery
Kula Fields Produce Delivery
Labels:
Kula Fields,
Local Produce
Tuesday, May 11, 2010
Truffles
If you haven't had one, or can't get one because of your geographical location, they sell truffle oil in stores, but the problem is the oil is synthetically made, or in other words it doesn't contain any actual truffles in it. Never the less, the smell will give you a really good idea about what a truffle smells like. I personally believe that truffles taste like how they smell, or basically have an aroma more than a taste. Chow :)
Labels:
Truffles
Friday, May 7, 2010
Charcuterie-The beginning
What is it, you may ask? Charcuterie is a broad term for preserved/forced meats. For example dried, salt cured, aged, sausage, aka salami. Or it can be a "forced meat" like pate (meat that has been processed and forced together is the way I like to think about it).
I will post more on this subject but here is a quick video about charcuterie.
enjoy :)
Charcuterie Video(Sorry can't embed)
I will post more on this subject but here is a quick video about charcuterie.
enjoy :)
Charcuterie Video(Sorry can't embed)
Labels:
Charcuterie
Omlette-Country vs French VS terrible
Here is a vid on omlettes
1. Country Omlette
The omlette has a little brown on it
2. French Omlette
No brown at all
3. Terrible omlette
Overcooked, dry, and rubbery, or possibly burnt :)
Check out the video that talks about this more in depth via Jacques Pepin.
1. Country Omlette
The omlette has a little brown on it
2. French Omlette
No brown at all
3. Terrible omlette
Overcooked, dry, and rubbery, or possibly burnt :)
Check out the video that talks about this more in depth via Jacques Pepin.
Thursday, May 6, 2010
My Own Creation-Chicken Buns and Snap Peas
A friend of mind told me that I should post pictures of dishes that I actually made to show what kind of food I really enjoy eating on a regular basis.
The dish is carved boneless whole chicken in hom bow buns, with hosin and cilantro.
1. Steamed hom bow buns (see recipe)
2. Roast Boneless chicken
3. Hoisin Sauce and Cilantro Add to bun
4. Peas with drippings of the chicken and a little garlic
5. Five Spice is used on the chicken
6. Yeast to let the dough rise :)
Wednesday, May 5, 2010
Revisited-Gnocchi :)
Check out this cool video!
Labels:
Gnocchi,
Italian Food
Ricotta-Make it yourself
I can't believe that you can make ricotta with lemon juice cream and milk. Check out the vid.
Recipe from Gourmet Magazine
2 quarts milk (aka half a gallon)
1 cup cream
3 tablespoons lemon juice
1/2 tsp salt
Recipe from Gourmet Magazine
2 quarts milk (aka half a gallon)
1 cup cream
3 tablespoons lemon juice
1/2 tsp salt
Labels:
Cheese,
Italian Food,
Ricotta Cheese
Steamed Chinese Buns- (aka manapua/char sui bow dough)
I can't take credit for this recipe, Ming Tsai is trully the man when it comes to things like this.
Check it out
2. In food processor or by hand, add flour and incorporate until it comes together (like pizza dough).
3. Let rise for 30 minutes.
4. While you wait heat up your favorite vessel for steaming, and after first rise put dough into steamer and let steam for about 10 minutes. Serve immediately.
Ming Tsai's Chinese Bun Dough at Foodnetwork.com
Check it out
Ingredients
Dim Sum Buns:
- 3/4 cup warm water
- 1/8 cup sugar
- 1/2 tablespoon dry yeast
- 1/2 tablespoon melted lard
- 2 1/2 cups sifted all-purpose flour
- 5 tablespoons water
2. In food processor or by hand, add flour and incorporate until it comes together (like pizza dough).
3. Let rise for 30 minutes.
4. While you wait heat up your favorite vessel for steaming, and after first rise put dough into steamer and let steam for about 10 minutes. Serve immediately.
Ming Tsai's Chinese Bun Dough at Foodnetwork.com
Labels:
Chinese Bun Dough,
Chinese Food
Deboning Chicken Leg
Labels:
Chicken,
Cooking Techniques,
Deboning
Tuesday, May 4, 2010
Green Eggs and Ham?
Green eggs, or basically eggs with herbs, is a delicious way to flavor your scramble.
I just made a cilantro egg scramble and it was delicious.
Recipe
1. 1 table spoon cilantro, stem and all finely cut.
2. Three eggs beaten
3. Combine with pinch of salt and pepper.
4. Add olive oil to pan and beat eggs in pan vigorously. When the scramble is 90% cooked pull off and let carry over cooking take over.
5. Bon appetite
Bacon or better yet chicharones (pork crack-lens in Spanish).
I just made a cilantro egg scramble and it was delicious.
Recipe
1. 1 table spoon cilantro, stem and all finely cut.
2. Three eggs beaten
3. Combine with pinch of salt and pepper.
4. Add olive oil to pan and beat eggs in pan vigorously. When the scramble is 90% cooked pull off and let carry over cooking take over.
5. Bon appetite
Bacon or better yet chicharones (pork crack-lens in Spanish).
Labels:
Green Eggs and Ham
Monday, May 3, 2010
Batali Recipie Pasta Dough-Good one
For a light egg pasta this recipe has been tried and has worked. There was some left over flour, but all in all I will definitely use it again. Check it out, it's from the man himself.
Mario Batali's Fresh Pasta Recipe at Foodnetwork.com
Mario Batali's Fresh Pasta Recipe at Foodnetwork.com
Ingredients
- 3 1/2 cups unbleached all-purpose flour
- 4 extra-large eggs
Labels:
Italian Food,
Pasta Dough
Tying meats
Check out video about tying meats for even distribution of meat all around.
Labels:
Cooking Techniques,
Tying Meats
Coq Au Vin- Chicken braised in red wine
This guy is kind of nuts. But the video gives the basic idea.
Labels:
Coq Au Vin,
French Food
Beef Bourguinon (basics)
This is for my man Karl. The link below gives the basic idea. I will touch up on the subject later.
Labels:
Beef Bourguion,
French Food
Pasta dough
Orecchiette dough
How to make Orecchiette Dough(Sorry, can't embed the video)
Egg Pasta Dough
( I know its Jamie Oliver and that he's not Italian nor does his dishes accurately reflect real Italian food, but his explanation about making basic pasta dough is fast and good).
How to make Orecchiette Dough(Sorry, can't embed the video)
Egg Pasta Dough
( I know its Jamie Oliver and that he's not Italian nor does his dishes accurately reflect real Italian food, but his explanation about making basic pasta dough is fast and good).
Labels:
Italian Food,
Pasta Dough
Sunday, May 2, 2010
Making pasta with kitchen aide
Hi I know that the Italians make their pasta by hand. But if you prefer making yours using a kitchen aide here is how you do it. This question came up recently and I figured that its good to know how to do it by hand and by machine. Having options are always a plus.
Good luck. (if your Italian, I am sorry if I offended you).
Good luck. (if your Italian, I am sorry if I offended you).
Labels:
Kitchen Aide,
Pasta
Tortellini
This is how to make tortellini by hand.
Labels:
Italian Food,
Tortellini
Wednesday, April 28, 2010
Hawaiian Food
I grew up in Hawaii, so naturally I love Hawaiian food. Any Hawaiian food is delicious but I have to say that Young's Fish Market makes some of the best Lau Lau I ever had. There are other places to get good Lau Lau but if your in the area, you can't go wrong with Young's Fish Market. For Hawaiian food in general Ono Hawaiian Foods is another hot spot, but get there early, the line is out the door.
For those of you that don't live in Hawaii, I will post more about Hawaiian food later, but for now check out the menu and it will give you a general idea. (Yes, Hawaiian food is far beyond kalua pig, pineapples and punch j/K, but serious at the same time).
Young's Fish market
For those of you that don't live in Hawaii, I will post more about Hawaiian food later, but for now check out the menu and it will give you a general idea. (Yes, Hawaiian food is far beyond kalua pig, pineapples and punch j/K, but serious at the same time).
Young's Fish market
Labels:
Hawaiian Food,
Lau Lau
Korean delights- Dol sot bi bim bap
Me and my brother had this dish recently, and I have to say it is now one of my favorite dishes to eat. Basically you have a bunch of ingredients and rice and you mix it all up with the hot bowl cooking everything. Its fantastic if you like textures because the rice crisps up on the bottom of the pot. It's a mean dish.
Check it out if you go to a Korean restaurant its super delicious. For more info ask waiter/waitress to explain what to do (they will probably mix it for you). Let the rice on the bottom sit a little so it can crisp up, this is my favorite part (if not it would just be kind of like a regular Bip bim bop. The dish is called, dol sot bi bim bap.
Check it out if you go to a Korean restaurant its super delicious. For more info ask waiter/waitress to explain what to do (they will probably mix it for you). Let the rice on the bottom sit a little so it can crisp up, this is my favorite part (if not it would just be kind of like a regular Bip bim bop. The dish is called, dol sot bi bim bap.
Labels:
Dol Sot Bi Bim Bap,
Korean Food
Monday, April 26, 2010
Te Maki- Hand sushi roll
Just recently I went to my Uncle's 60th birthday party. On the menu was a wide range of food covering things from the land and the sea. Everything was extremely delicious, but one particular item stood out the most, the infamous Te-Maki or hand roll (te(ζ) means hand in Japanese and maki(γΎγ (I forgot the Kanji)) means roll). For those who haven't heard of it before its simply nori, sushi rice and what ever you can think of, wrapped in a cone shape for easy handling and munching.
When ever you get one of these it should be obvious that the rice and ingredients in the te-maki are fresh, but even more importantly, the nori should be very fresh and have a crisp to it. Soggy nori = chewy hand roll. Not to say that this is bad, but the difference between crunchy nori and soggy, chewy nori, is huge.
For those of you who haven't had one before, here are a few must dos when eating your first Te-Maki.
1. Once sushi chef makes it. Eat immediately.
2. Order one at a time so nori doesn't get soggy from sushi rice.
3. Who ever is making them should make them quickly, or shinei! (J/K)
Eat quickly, and respect the sushi.
When ever you get one of these it should be obvious that the rice and ingredients in the te-maki are fresh, but even more importantly, the nori should be very fresh and have a crisp to it. Soggy nori = chewy hand roll. Not to say that this is bad, but the difference between crunchy nori and soggy, chewy nori, is huge.
For those of you who haven't had one before, here are a few must dos when eating your first Te-Maki.
1. Once sushi chef makes it. Eat immediately.
2. Order one at a time so nori doesn't get soggy from sushi rice.
3. Who ever is making them should make them quickly, or shinei! (J/K)
Eat quickly, and respect the sushi.
Labels:
Japanese Food,
Sushi,
Te Maki
Friday, April 16, 2010
Fresh Pasta Method
Don't mess with Italian women, they know what they're doing.
Labels:
Italian Food,
Pasta,
Pasta Fresca
Italian Food-Different types of pasta
Real Italian food is hard to comprehend if Italy has not been one of your recent destination, or the area where you live doesn't serve true Italian food. Here is a website that displays all types of pasta dishes. It just goes to show that Italian food is more than tomatoes and meatballs.
Labels:
Italian Food,
Pasta
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