September 26, 2011
August 17, 2011
Sushi
Kon'nichiwa! We are flying over to Japan to make a dish that has become the latest food craze: sushi. This sophisticated, yet simple dish will impress all your friends, or if you're anything like Yvette, you will gobble it all up before they get a chance to try it!
Sushi
You will need:
-sushi rice/short grain white rice (you can buy the special kind like in this picture but the generic kind in bulk works the same!)
-sushi vinegar (you can use rice vinegar and add sugar/salt but this is easiest)
-toasted seaweed
-avocado
-cucumber
-*bamboo mat (not necessary but makes it easier, and more professional!)
1. Cook the rice! Sushi rice is generally a little stickier than normal rice. After it's done, let it cool down, and mix in some sushi vinegar to taste.
2. Slice the cucumber into thin strips and cut the avocado.
3. Spread a layer of rice onto the seaweed and add your toppings, in this case avocado and cucumber.
4. Roll it up!
5. Here's where the bamboo mat comes in handy. Make your sushi more firm by rolling it up and squeezing the roll. Cut it into pieces and you are done!
Sushi
You will need:
-sushi rice/short grain white rice (you can buy the special kind like in this picture but the generic kind in bulk works the same!)
-sushi vinegar (you can use rice vinegar and add sugar/salt but this is easiest)
-toasted seaweed
-avocado
-cucumber
-*bamboo mat (not necessary but makes it easier, and more professional!)
1. Cook the rice! Sushi rice is generally a little stickier than normal rice. After it's done, let it cool down, and mix in some sushi vinegar to taste.
2. Slice the cucumber into thin strips and cut the avocado.
3. Spread a layer of rice onto the seaweed and add your toppings, in this case avocado and cucumber.
4. Roll it up!
5. Here's where the bamboo mat comes in handy. Make your sushi more firm by rolling it up and squeezing the roll. Cut it into pieces and you are done!
August 10, 2011
An Indian Meal
Sorry we haven't posted any new recipes in a while. Life is pretty hectic with college visiting and such. But, to make up for it, we are bringing you three traditional Indian dishes! They make a perfect meal with a main dish, a side, and a sweet dessert.
(This last treat was SO good that we were too busy drinking it to remember to take a pic!)
Subz Miloni (Mixed Vegetable Curry)
(adapted from Mark Bittman's "The Best Recipes in the World")
For this recipe, you will need:
-salt to taste
-1 lb of fresh spinach
-3 tablespoons of peanut oil
-2 medium carrots (cut in cubes)
-1/4 of a small cauliflower (broken in florets)
-1/4 lb of shiitake mushrooms (chopped)
-2 jalapenos (minced)
-1/4 lb green beans (roughly chopped)
-1 large onion (roughly chopped)
-3 green cardamom pods
-3 black cardamom pods
-6 cloves
-4 peppercorns
-1 cinnamon stick
-1 tablespoon of fresh minced ginger
-1 teaspoon of minced garlic
-1 teaspoon ground cumin
-1/2 package of firm tofu (cubed)
-1 tablespoon of curry powder
-1/2 cup of heavy cream
1. Chop up all of your vegetables and measure out your spices. Then, in a large pot of water, wilt the spinach and puree in a blender.
2. Put two tablespoons of the oil in a skillet, and cook the carrots and the cauliflower over medium high heat until tender (10-15 minutes). Remove from the pan.
3. Now, add the mushrooms, chiles, green beans, and onions, and cook until softened. Remove from the pan.
4. Add the rest of the oil, the whole spices, ginger, and garlic, and stir for a minute. Then stir in the powdered spices, and add in all the cooked vegetables, the pureed spinach, and the tofu. Cook for about 5 minutes, then add the curry powder, cream, and salt.
Dig in!
Naan
(adapted from Mark Bittman's "The Best Recipes in the World")
Make sure you pick up:
-1 tablespoon of active dry yeast
-2 tablespoons of milk
-2 tablespoons of yogurt
-1 tablespoon of sugar
-3 1/2 cups of unbleached all purpose flour (plus a little extra for rolling)
-1/2 cup of whole wheat flour
-1 egg
-2 teaspoons of salt
-oil (for the bowl)
-butter
1. In a separate bowl, stir together the yeast, milk, sugar, and yogurt. Then, in a KitchenAid (using the bread hook attachment if you have one), mix the flour, egg, and salt. Then add in the yeast mixture and mix for about 30 seconds, slowly adding 1 1/2 cups of water, until the mixture forms a sticky ball.
2. Knead the dough into a ball, and then place into an oiled bowl. Cover with plastic wrap for about 1-2 hours. Make sure the bowl is big, because it will expand a lot!
3. Preheat the oven to 500. Then, roll the dough into a long snake and tear into 12 equal parts. Cover with plastic wrap for 10 minutes. Roll the dough into a long, thin oval, and then bake on a pizza stone for 6-8 minutes (flipping after 3 minutes).
Once it is browned around the edges, it is ready to be buttered up and served!
Watermelon Cooler
We used:
-1/8 of a watermelon (cut in chunks)
-the juice of one lime
-1/4 cup milk
-ice
-mint leaves (for garnish)
-2 tablespoons of sugar
1. Blend together the watermelon, milk, and ice cubes.
2. Add the lime juice and the sugar. Stir and enjoy!
(This last treat was SO good that we were too busy drinking it to remember to take a pic!)
Subz Miloni (Mixed Vegetable Curry)
(adapted from Mark Bittman's "The Best Recipes in the World")
For this recipe, you will need:
-salt to taste
-1 lb of fresh spinach
-3 tablespoons of peanut oil
-2 medium carrots (cut in cubes)
-1/4 of a small cauliflower (broken in florets)
-1/4 lb of shiitake mushrooms (chopped)
-2 jalapenos (minced)
-1/4 lb green beans (roughly chopped)
-1 large onion (roughly chopped)
-3 green cardamom pods
-3 black cardamom pods
-6 cloves
-4 peppercorns
-1 cinnamon stick
-1 tablespoon of fresh minced ginger
-1 teaspoon of minced garlic
-1 teaspoon ground cumin
-1/2 package of firm tofu (cubed)
-1 tablespoon of curry powder
-1/2 cup of heavy cream
1. Chop up all of your vegetables and measure out your spices. Then, in a large pot of water, wilt the spinach and puree in a blender.
2. Put two tablespoons of the oil in a skillet, and cook the carrots and the cauliflower over medium high heat until tender (10-15 minutes). Remove from the pan.
3. Now, add the mushrooms, chiles, green beans, and onions, and cook until softened. Remove from the pan.
4. Add the rest of the oil, the whole spices, ginger, and garlic, and stir for a minute. Then stir in the powdered spices, and add in all the cooked vegetables, the pureed spinach, and the tofu. Cook for about 5 minutes, then add the curry powder, cream, and salt.
Dig in!
Naan
(adapted from Mark Bittman's "The Best Recipes in the World")
Make sure you pick up:
-1 tablespoon of active dry yeast
-2 tablespoons of milk
-2 tablespoons of yogurt
-1 tablespoon of sugar
-3 1/2 cups of unbleached all purpose flour (plus a little extra for rolling)
-1/2 cup of whole wheat flour
-1 egg
-2 teaspoons of salt
-oil (for the bowl)
-butter
1. In a separate bowl, stir together the yeast, milk, sugar, and yogurt. Then, in a KitchenAid (using the bread hook attachment if you have one), mix the flour, egg, and salt. Then add in the yeast mixture and mix for about 30 seconds, slowly adding 1 1/2 cups of water, until the mixture forms a sticky ball.
2. Knead the dough into a ball, and then place into an oiled bowl. Cover with plastic wrap for about 1-2 hours. Make sure the bowl is big, because it will expand a lot!
3. Preheat the oven to 500. Then, roll the dough into a long snake and tear into 12 equal parts. Cover with plastic wrap for 10 minutes. Roll the dough into a long, thin oval, and then bake on a pizza stone for 6-8 minutes (flipping after 3 minutes).
Once it is browned around the edges, it is ready to be buttered up and served!
Watermelon Cooler
We used:
-1/8 of a watermelon (cut in chunks)
-the juice of one lime
-1/4 cup milk
-ice
-mint leaves (for garnish)
-2 tablespoons of sugar
1. Blend together the watermelon, milk, and ice cubes.
2. Add the lime juice and the sugar. Stir and enjoy!
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