I was given this recipe in college, roughly in late 1998. My friend who was teaching me to make sushi, and taught me this. I liked it as an appetizer to help introduce Japanese flavors to those who were not used to them. I've found success with it also as a type of sushi that those who are vegan, anti-seafood, or just squeamish will eat. It's non traditional - but very good. Please enjoy.
Ingredients
1/4 cup (60ml) Fine Shredded Carrot
1/4 cup (60ml) Thin Julienned Onion
1/4 cup (60ml) Fine Diced Celery
1/4 cup (60ml) Thin Julienned Daikon
2 tablespoons Miso
2 oz (55g) Sake
1/2 cup (120ml) water
1/2 teaspoon Rice Vinegar
1/2 teaspoon Wasabi
1 1/2 cups (360ml) Sushi Rice
2 Nori
Instructions
In a wok or saucepan (I suggest a saucepan, personally) combine vegetables and sake. Bring to a simmer and let cook until most of the sake is gone, stirring often.
Now add the water and miso, bring this to a simmer, and let it cook until the vegetables are soft (but not mushy) stirring often.
Next remove the vegetables from the pan and reduce the remaining liquid to a thick sauce consistency.
Pour the 'sauce' over the vegetables and mix thoroughly.
Let cool.
Mix in vinegar.
Evenly spread rice over nori, dab half the wasabi across each, then place the vegetable mix across this.
Roll tightly. Should serve 3-4.
Source : Wiki.
Monday, April 02, 2007
Friday, March 30, 2007
Mung Beans and Brown Rice
Ingredients
1/2 teaspoon oil
1/4 teaspoon mustard seeds
1/2 teaspoon tumeric
1 cup dry brown rice
1 cup mung beans (dry)
5-1/2 cups water
1-1/2 teaspoons cumin
1 teaspoon curry powder
1/4 teaspoon pepper
1/4 teaspoon powdered ginger
1 teaspoon salt
1 cup finely chopped cabbage
1 cup chopped green pepper
1 cup finely shredded carrots
Marinade
1-1/2 cups oil
1/3 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon soy sauce
1 tablespoon honey
1 teaspoon basil
1/4 teaspoon oregano (ground)
Preparation
Heat the oil in a large pan.
Add the mustard seeds.
When they begin to pop add the turmeric and fold in the rice and beans until coated with oil.
Add the rest of the spices and water.
Simmer about 45 minutes, most of the water will be absorbed.
Remove from heat and add vegetables.
Make the marinade and pour mix in.
1/2 teaspoon oil
1/4 teaspoon mustard seeds
1/2 teaspoon tumeric
1 cup dry brown rice
1 cup mung beans (dry)
5-1/2 cups water
1-1/2 teaspoons cumin
1 teaspoon curry powder
1/4 teaspoon pepper
1/4 teaspoon powdered ginger
1 teaspoon salt
1 cup finely chopped cabbage
1 cup chopped green pepper
1 cup finely shredded carrots
Marinade
1-1/2 cups oil
1/3 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon soy sauce
1 tablespoon honey
1 teaspoon basil
1/4 teaspoon oregano (ground)
Preparation
Heat the oil in a large pan.
Add the mustard seeds.
When they begin to pop add the turmeric and fold in the rice and beans until coated with oil.
Add the rest of the spices and water.
Simmer about 45 minutes, most of the water will be absorbed.
Remove from heat and add vegetables.
Make the marinade and pour mix in.
Zucchini Pasta Bake
Ingredients (servings : 4 ; Time : 60mn)
400g of any kind of small pasta
250g Cheese
2 Eggs
200mL Milk
50g butter
3 medium zucchini
Vegetarian Stock
Salt and pepper
Process
Cook the pasta as directed on the packaging
Add the eggs, milk, salt, and pepper together in a mixing bowl
Grate the cheese and add to the mixture
Melt the butter and add to the mixture
Boil a small amount of water and add the stock, then stir it into the mixture
Grate the zucchini and stir through the mixture
Once the pasta has cooked, stir it into the mixture
Grease up an oven tray and spread the ingredients from the bowl even in it.
In an electric oven, bake at 200 degrees celcius for about 30 minutes, or untill the pasta bake is firm all the way through.
400g of any kind of small pasta
250g Cheese
2 Eggs
200mL Milk
50g butter
3 medium zucchini
Vegetarian Stock
Salt and pepper
Process
Cook the pasta as directed on the packaging
Add the eggs, milk, salt, and pepper together in a mixing bowl
Grate the cheese and add to the mixture
Melt the butter and add to the mixture
Boil a small amount of water and add the stock, then stir it into the mixture
Grate the zucchini and stir through the mixture
Once the pasta has cooked, stir it into the mixture
Grease up an oven tray and spread the ingredients from the bowl even in it.
In an electric oven, bake at 200 degrees celcius for about 30 minutes, or untill the pasta bake is firm all the way through.
Fiddlehead-Portobello Linguine
This is a simple way to serve fiddleheads. If fiddleheads are unavailable or out of season, asparagus or artichoke hearts could be substituted with good results.
It goes well with a simple salad, crusty bread.
Ingredients
1 pound fiddleheads, cleaned and trimmed
2 cloves garlic, minced
1 tablespoon olive oil
1 small onion
1 large portobello mushroom cap
170g (6 ounces) oil-packed sun-dried tomatoes (approx)
half a box of linguine
1 tablespoon toasted pine nuts
2 tablespoons parmesan cheese
salt and pepper to taste
Procedure
Slice the mushrooms, onions, and sun-dried tomatoes into long strips and set aside.
Sauté the ferns and garlic in the olive oil for about 5 to 10 minutes.
Add the onions and sauté until they start to wilt.
Add the mushrooms and sun-dried tomatoes.
Continue to sauté for another 5 minutes or so.
Season with salt and pepper, toss in the pine nuts, add a splash of water, reduce heat and cover.
Let sweat for about 10 minutes (or so).
During this have the linguine begin to cook so that it is ready when the topping is ready.
In a pasta bowl, add the veggies to the linguine, sprinkle on the cheese, and toss.
Serve immediately.
About Fiddlehead :
Fiddleheads, also known as fiddle greens, are the coiled growing tips of ostrich ferns. They are more often available in spring.
The flavor is unique and vegetative, being somewhat like asparagus, green beans and artichokes. The texture is pleasantly chewy. Fiddleheads are reputed to be a good source of vitamins A and C.
Preparation is simple. The ferns should be rinsed and the stem ends trimmed before steaming, simmering or sautéing. They also can be pickled or eaten raw.
Fiddleheads should be eaten soon after purchase, although they may be stored for a few days, tightly wrapped, in the refrigerator, if need be.
Most of the greens sold as fiddleheads are immature ostrich ferns (Matteuccia struthiopteris) of northeastern North America, which are safe for most people to eat. However, if wild-gathered, care should be taken to ensure that the fiddleheads are ostrich ferns and not bracken (Pteridium aquilinum), which is considered carcenogenic. Fiddleheads must be broken off with the flick of the wrist and never cut, as cutting prevents the plant from regenerating.
In preparation for eating, the fiddleheads must be cleaned of their brown-colored silk, which resembles the inside skin of a roasted peanut, but is not tasty. This is most easily accomplished with the aid of a garden hose, and some sort of screening device.
Blanching the fiddleheads is a must if they are to be frozen (which the recommended way of storing them, for up to eighteen months) and is also preferable if they are to be eaten immediately. This removes the bitterness from the plant, which can cause stomach upset for some. Blanching is done is by bringing the cleaned fiddleheads just to a boil in a large pot of water, and then immediately rinsing them and disposing of the water. One will notice that the water has turned black.
After the rinse, either return them to the pot (with fresh water) to resume cooking, or plunge them in ice cold water to stop the internal cooking process, and then place them in freezer bags, and then into the freezer.
Cooked fiddleheads are done when they have lost their crunchiness, but not become soggy. This is al dente cooking. Served with real butter, and salt, some people also like to add a little cider vinegar. Their subtle flavor interpolates between sweet, mild asparagus and an un-bitter version of cooked baby spinach.
It goes well with a simple salad, crusty bread.
Ingredients
1 pound fiddleheads, cleaned and trimmed
2 cloves garlic, minced
1 tablespoon olive oil
1 small onion
1 large portobello mushroom cap
170g (6 ounces) oil-packed sun-dried tomatoes (approx)
half a box of linguine
1 tablespoon toasted pine nuts
2 tablespoons parmesan cheese
salt and pepper to taste
Procedure
Slice the mushrooms, onions, and sun-dried tomatoes into long strips and set aside.
Sauté the ferns and garlic in the olive oil for about 5 to 10 minutes.
Add the onions and sauté until they start to wilt.
Add the mushrooms and sun-dried tomatoes.
Continue to sauté for another 5 minutes or so.
Season with salt and pepper, toss in the pine nuts, add a splash of water, reduce heat and cover.
Let sweat for about 10 minutes (or so).
During this have the linguine begin to cook so that it is ready when the topping is ready.
In a pasta bowl, add the veggies to the linguine, sprinkle on the cheese, and toss.
Serve immediately.
About Fiddlehead :
Fiddleheads, also known as fiddle greens, are the coiled growing tips of ostrich ferns. They are more often available in spring.
The flavor is unique and vegetative, being somewhat like asparagus, green beans and artichokes. The texture is pleasantly chewy. Fiddleheads are reputed to be a good source of vitamins A and C.
Preparation is simple. The ferns should be rinsed and the stem ends trimmed before steaming, simmering or sautéing. They also can be pickled or eaten raw.
Fiddleheads should be eaten soon after purchase, although they may be stored for a few days, tightly wrapped, in the refrigerator, if need be.
Most of the greens sold as fiddleheads are immature ostrich ferns (Matteuccia struthiopteris) of northeastern North America, which are safe for most people to eat. However, if wild-gathered, care should be taken to ensure that the fiddleheads are ostrich ferns and not bracken (Pteridium aquilinum), which is considered carcenogenic. Fiddleheads must be broken off with the flick of the wrist and never cut, as cutting prevents the plant from regenerating.
In preparation for eating, the fiddleheads must be cleaned of their brown-colored silk, which resembles the inside skin of a roasted peanut, but is not tasty. This is most easily accomplished with the aid of a garden hose, and some sort of screening device.
Blanching the fiddleheads is a must if they are to be frozen (which the recommended way of storing them, for up to eighteen months) and is also preferable if they are to be eaten immediately. This removes the bitterness from the plant, which can cause stomach upset for some. Blanching is done is by bringing the cleaned fiddleheads just to a boil in a large pot of water, and then immediately rinsing them and disposing of the water. One will notice that the water has turned black.
After the rinse, either return them to the pot (with fresh water) to resume cooking, or plunge them in ice cold water to stop the internal cooking process, and then place them in freezer bags, and then into the freezer.
Cooked fiddleheads are done when they have lost their crunchiness, but not become soggy. This is al dente cooking. Served with real butter, and salt, some people also like to add a little cider vinegar. Their subtle flavor interpolates between sweet, mild asparagus and an un-bitter version of cooked baby spinach.
Wilted Greens
This recipe is incredibly quick to prepare, rich in flavor, and makes a great side dish. The butter adds flavor but can be excluded for vegan/low-fat diets.
Ingredients (Servings : 2 ; Time : 5-10 minutes)
½ to 1 T unsalted butter
1 to 2 T olive oil
1 T chopped garlic or shallots
1 head (3-4 cups of leaves) tat soi or any other dark leafy green, base removed (tear into smaller pieces if using a large leaf plant like chard)
soy sauce
Directions
Rinse greens thoroughly. Melt butter and olive oil in a wok or sauté pan over Medium High heat.
Add garlic and sauté until golden. Stir in tat soi and cook - stirring constantly - until lightly wilted.
Remove from heat and cover, allowing the greens to steam in the pan for a minute or two.
When ready to serve, toss with about 1T of soy sauce.
Ingredients (Servings : 2 ; Time : 5-10 minutes)
½ to 1 T unsalted butter
1 to 2 T olive oil
1 T chopped garlic or shallots
1 head (3-4 cups of leaves) tat soi or any other dark leafy green, base removed (tear into smaller pieces if using a large leaf plant like chard)
soy sauce
Directions
Rinse greens thoroughly. Melt butter and olive oil in a wok or sauté pan over Medium High heat.
Add garlic and sauté until golden. Stir in tat soi and cook - stirring constantly - until lightly wilted.
Remove from heat and cover, allowing the greens to steam in the pan for a minute or two.
When ready to serve, toss with about 1T of soy sauce.
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