Salmon Teriyaki

Here's another recipe from Let's Cook Japanese Food! Everyday Recipes for Home Cooking. I used salmon, and my son wants to try it with chicken next time. He loves Chicken Teriyaki, which he invariably orders whenever we're at a Japanese restaurant.

4 salmon fillets, each about 6 ounces, about 3/4-inch thick
1/4 cup soy sauce
1 tablespoon sugar
1 tablespoon mirin
1-1/2 teaspoons sake
1 tablespoon canola or other neutral oil

Pat the fish fillets dry with paper towels. Arrange the fillets in a single layer in a shallow dish. In a small bowl, stir together the soy sauce, sugar, mirin and sake until the sugar dissolves. Pour the mixture over the fillets, and turn the fillets to coat evenly. Cover and marinate in the refrigerator for 30-40 minutes.

In a large frying pan, heat the oil over medium heat. When the oil is hot, remove the fillets from the marinade, reserving the marinade, and add to the pan. Cook until medium brown on the first side, about 3 minutes. Carefully turn the fillets over and cook on the second side until light brown, about 2 minutes longer. Watch carefully that the glaze clinging to the fillets does not burn. If it seems like it might, reduce the heat to medium-low. Pour the reserved marinade over the fish and cook, gently shaking the pan initially to distribute the sauce evenly over the fish, until the sauce is reduced to a syrup and the fish is dark brown, 1-2 minutes longer. Transfer the fish fillets to individual plates and serve hot.

Sweet Simmered Chicken and Vegetables

Here's the second recipe I tried from Let's Cook Japanese Food!

1/2 cup trimmed, cut-up green beans (2-inch pieces)
5 tablespoons mirin
5 tablespoons sake
3 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon canola or other neutral oil
1 tablespoon sesame oil
1/2 lb ground chicken
4 fresh shiitake mushrooms, stems discarded and caps quartered
1/2 cup sliced bamboo shoots
1 carrot, peeled, halved lengthwise, and then cut crosswise into 1/4-inch thick half-moons
1 parsnip, peeled, halved lengthwise, and then cut crosswise into 1/4-inch thick half-moons
Salt

Bring a small saucepan filled with water to a boil, add the green beans, and blanch for 1 minute. Drain into a sieve and immediately hold under running cold water to halt the cooking. Place near the stove. In a small bowl, stir together the mirin, sake, soy sauce, and sugar until the sugar dissolves. Place the bowl near the stove.

In a large frying pan, heat the canola and sesame oils over medium-high heat. hen they are hot, swirl to coat the bottom and sides of the pan and add the chicken, breaking it up with a spatula. Cook, stirring, until half cooked, about 3 minutes. Add the mushrooms, bamboo shoots, carrot and parsnip and cook, stirring until the chicken is cooked through and the vegetables have started to soften, 5-7 minutes. Add the mirin texture, mix well, and reduce the heat to medium. Continue to cook, stirring occasionally, until the vegetables are tender, about 5 minutes longer.

Season to taste with salt, add the green beans, stir to mix, and heat through. Transfer to a serving bowl or platter and serve.

Serves 2.

Chickpea Vegetable Soup With Parmesan and Rosemary

I love beans, even if my husband hates it. Here's another recipe to try.

Time: 1 1/2 to 2 hours plus overnight soaking

1 whole clove

1/2 onion, sliced root to stem so it stays intact, peeled

1 pound dried chickpeas, soaked overnight and drained

1 sprig rosemary, plus 1 teaspoon finely chopped leaves

3 garlic cloves, minced

2 fresh bay leaves or 1 dried

1/3 cup extra virgin olive oil

1 1/2 tablespoons salt, more to taste

1 small Parmesan rind, plus 1/2 cup freshly grated Parmesan

1 cup diced tomatoes, canned or fresh

2 medium carrots, sliced into

1/4-inch rounds

2 celery stalks, sliced 1/4-inch thick

Zest of 1 lemon

1/4 teaspoon black pepper.

1. Insert the clove into the onion. Put the onion in a large pot with the chickpeas, rosemary sprig, garlic, bay leaves, olive oil, salt and cheese rind. Add 5 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer for about an hour, or until chickpeas are tender.

2. Add the tomatoes, carrots and celery, cover loosely, and simmer until the vegetables are soft, about 25 minutes longer. While soup simmers, mix the chopped rosemary, grated Parmesan, lemon zest and pepper in a small bowl.

3. Season the soup to taste and ladle into bowls. Sprinkle with the Parmesan mixture.

Yield: 6 servings.

IT used to be that whenever I whipped up a big pot of beans, I’d strain the cooking liquid directly down the drain.

This was back when I thought that, if you salted the beans while they simmered, they would never cook through, a culinary myth I bought into for years.

I was wrong on both counts. Salting beans gives them a richer, fuller and, well, saltier flavor. Ditto the broth: the added salt enhances the aromatics, making the broth as heady as chicken soup, minus the fowl.

This was abundantly clear when I stuck a spoon into a simmering batch of chickpeas destined for crostini. They smelled so good, so rich and herby that I couldn’t resist snagging a mouthful. Then I immediately gave myself a mental kick for wasting all those tasty bean broths over the years.

The broth was so flavorful that I decided to use it in a simple vegetarian version of an Italian egg-drop soup called stracciatella: to make it, whisk together an egg, a little grated lemon zest and some Parmesan, then whisk the mixture into simmering broth. It went very nicely with my chickpea crostini.

And it gave me the idea for a chickpea soup full of vegetables and garlic, finished with rosemary.

My plan was to keep everything streamlined, stirring in a few vegetables as the beans simmered. I didn’t sauté them, as I wanted to deepen the inherent flavors of the broth without introducing browned, caramelized nuances you get from searing in oil. Plus, it’s much easier to throw everything into one pot.

Chickpeas have a gentle taste and go well with pretty much any vegetable, but I used what was on hand — carrots, celery and some canned diced tomato — to add a little color and body to the broth.

Then, for serving, I took my cue from the stracciatella, sprinkling grated Parmesan, lemon zest and a pinch of minced rosemary on top. It gave the soup just the right intensity and another hit of salt — which, so I’ve learned, goes very well with beans.

Asian Vinaigrette

I love it with salad greens with a little dill and some canned corn.

Mix all ingredients and whisk until peanut butter has dissolved.  May also use food processor:
 
1/2 c sesame oil
1/2 c soy sauce
1/2 c rice wine vinegar
1/4 c honey
2 T peanut butter
2 T brown sugar
1/4 c toasted sesame seeds (optional)

Crispy Adobo with Adobo Rice

1½ k pork liempo (cut 1½” wide, ½” thick)

¼ k chicken liver

½ c soy sauce

½ c vinegar

½ c water

1 tsp brown sugar

2 pcs laurel

1 tsp peppercorn

1 head small garlic, crushed for adobo

1 head small garlic, crushed for adobo rice

1 c cooking oil for frying

Put all the ingredients together in a saucepan, add water and let them boil. Once boiling, lower the heat and cook till meat is tender. When cooked, remove meat from the sauce, drain and set aside. Press or mash the chicken liver and return to the sauce. Reduce liquid until sauce thickens.

Meanwhile, deep-fry the pork in oil until crispy, but do not overcook. Remove from oil then drain.

Serve the pork separately on a platter with the adobo sauce and adobo rice.

To make adobo rice, take part of the oil used in frying the pork and cook garlic till brown. Add the cooked rice and mix about 3-4 tbsp of the adobo sauce into the rice and add strips of fried adobo pork.

Oven-Fried Chicken

Here are two versions of the recipe. I've tried the first one years ago after a friend shared it with me. The second one, I plan to try soon.

Oven Fried Parmesan Garlic Chicken

Cook Time: 1 hour
Total Time: 1 hour

Ingredients:

* 1/2 cup margarine or butter
* 2 cloves garlic, minced
* 8 boneless chicken breast halves
* 2/3 cup grated parmesan cheese
* 1 cup fine dry bread crumbs
* 1/4 cup chopped fresh parsley or 2 tablespoon dried parsley flakes
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper

Preparation:
In a saucepan over low heat, melt butter with minced garlic. Make a crumb mixture with bread crumbs, parmesan cheese, parsley, salt, and pepper. Dip chicken pieces in butter; roll in crumb mixture. Place in a 9- x13-inch baking dish and bake at 350° for 50 to 60 minutes.


Oven-Fried Chicken Parmesan


Serve a classic family-favorite for an easy weeknight meal in minutes. Pair with an easy starch and a small green salad.


Preparation Time: 30 minutes minutes
Yield: 4 servings (serving size: 1 breast half)


1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon salt
2 large egg whites, lightly beaten
3/4 cup panko (Japanese breadcrumbs)
4 (6-ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil, divided
Cooking spray
1/2 cup jarred tomato-basil pasta sauce
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
3/4 cup (3 ounces) shredded part-skim mozzarella cheese

1. Preheat oven to 450°.

2. Combine first 3 ingredients in a shallow dish; place egg whites in a bowl. Place panko in a shallow dish. Dredge 1 breast half in flour mixture. Dip in egg whites; dredge in panko. Repeat procedure with remaining chicken, flour mixture, egg whites, and panko.

3. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 2 minutes. Add remaining 1 tablespoon oil. Turn chicken over; cook 2 minutes. Coat chicken with cooking spray; place pan in oven. Bake at 450° for 5 minutes. Turn chicken over; top each breast half with 2 tablespoons sauce, 2 tablespoons Parmigiano-Reggiano, and 3 tablespoons mozzarella. Bake 6 minutes or until chicken is done.


CALORIES 401 ; FAT 16.9g (sat 6.4g,mono 7.6g,poly 1.3g); CHOLESTEROL 95mg; CALCIUM 352mg; CARBOHYDRATE 15.9g; SODIUM 719mg; PROTEIN 44.4g; FIBER 0.6g; IRON 1.8mg

Cooking Light, SEPTEMBER 2009

Coconut Custard Pie

This is our version of the Coconut Cream (or Custard) Pie. Instead of using dried shredded or flaked coconut, we use coconut strips. Luckily, I found a store that imported frozen coconut strips. Most of the stores sell the grated form.

For the pie crust:
Please refer to this link. I usually buy store-bought pie crust.


For the custard filling

* 1/4 cup granulated sugar
* 4-1/2 T cornstarch
* Pinch of iodized salt
* 3 large egg yolks, beaten
* 1 can of evaporated milk
* 1 cup or more coconut strips

For the meringue

* 3 large egg whites
* 1/4 teaspoon cream of tartar
* 6 tablespoons granulated sugar
* 1/2 teaspoon vanilla

Make the custard filling

1. In a small bowl, beat the egg yolks and set aside.

2. In another bowl, combine the sugar, cornstarch, and salt. Use a fork or a whisk to mix them well. Slowly pour 1 can of evaporated milk + 1/3 can water. Set bowl over a pot of boiling water (I don't have a double boiler so I improvise) and stir until mixture begins to steam. Scoop out about 1/2 cup of the hot milk and pour it into the beaten egg yolks, stirring constantly as you pour. This warms up the eggs and discourages them from curdling. Pour the bowl of egg yolk-milk mixture into the milk mixture in the bowl over medium heat and stir well. Continue to cook over medium heat, stirring constantly, until the custard mixture becomes very smooth and has thickened to about the consistency of cream. Cook for about 1 minute more and then remove the pan from the heat.

3. Add the coconut to the custard in the pan. Stir to mix everything. Place a sheet of plastic wrap directly onto the surface of the custard and set it aside to cool to room temperature. When the custard has cooled down, remove the plastic wrap and pour it into the piecrust.

Make the meringue

1. Heat the oven to 350° F.

2. Beat the egg whites and cream of tartar in a medium bowl with an electric mixer on medium speed until foamy. Increase the speed to high and gradually add the sugar, about 2 tablespoons at a time. Beat the egg whites until they swell up into plump, shiny, soft clouds that hold firm, curly peaks.

3. Scoop the meringue on top of the cooled custard filling, spreading the meringue all the way to the crust and mounding the meringue up slightly in the center of the pie. Create swoops and swirls in the meringue for decorative effect.

4. Place the coconut custard pie on the middle rack of the oven and bake until the meringue is a beautiful golden brown, 8 to 10 minutes. Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature. Serve at room temperature or, if desired, refrigerate and serve chilled.

Annie’s Chinese Adobo

Here's another version of adobo - a sweeter kind.



3 dried Chinese dried black mushrooms

2 c hot water used to soak dried mushrooms

3 tbsp oil

1/3 c sugar

6 cloves garlic crushed (or 2 tbsp)

1 kg pork liempo (belly), cut into 1-in pieces

1/3 c soy sauce

1 pc star anise

2 tbsp Shao Hsing Chinese rice wine (or any rice wine)

1 stalk leeks, tied in a knot

6 hard-boiled eggs

Chopped leeks for garnish

Soak dried black mushrooms in hot water for 30 minutes; cut in halves and set aside. Measure 1 c mushroom water and set aside.

Heat oil in a sauce pan. Add sugar until very light brown. Do not mix sugar with spoon. Just swirl the oil in pan and let sugar caramelize. Add garlic and cook until fragrant and golden but not burnt.

Add pork belly and mix well to brown meat with caramelized sugar.

To the saucepan, add soy sauce, mushroom water, star anise, black mushrooms, Shao Hsing Chinese rice wine and leeks. Let it boil, turn heat to very low, cover pan and cook for 45 minutes.

Add hard-boiled eggs and continue cooking Chinese adobo for 30 more minutes or until meat is tender. Discard cooked leeks and star anise. Garnish with chopped leeks on top.

Note: Can omit dried black mushrooms and use water instead.

Leftover oatmeal fritters

* Olive or vegetable oil for frying
* 3 cups cooked oatmeal, preferably chilled
* All-purpose flour if needed

Preparation

Put a thin film of oil in a large skillet over medium heat. Form the oatmeal into 1-inch balls and flatten the balls into patties. (If the patties don't hold their shape, stir flour into the oatmeal, 1 tablespoon at a time, and try again.) When the oil is hot, add the patties to the pan in a single layer (you may have to work in batches). Fry the patties until crisp and golden, 3 to 5 minutes per side. Drain the fritters on paper towels and serve warm or at room temperature.

Time: 20 minutes with cooked oatmeal
Serving Size

4 servings

Overnight Muesli

Ingredients

• 2 cups rolled oats
• 2/3 cup mixed nuts and seeds (like sunflower seeds, chopped walnuts, pecans, almonds, cashews, sesame seeds, etc.)
• 1/3 cup shredded unsweetened coconut, optional
• 1/3 cup raisins or chopped dried fruit
• 1/4 teaspoon ground cinnamon, or to taste
• Dash salt
• 3 cups yogurt, plus more for garnish

Preparation

Combine the oats, nuts and seeds, coconut if you’re using it, raisins, cinnamon, and salt in a medium bowl. Stir in the 3 cups yogurt, cover, and refrigerate overnight. Serve garnished with additional yogurt.

Time: 10 minutes, plus time to chill

Miso Ramen with all the Trimmings

4 eggs
10 ounces dried ramen noodles
1/2 cup bamboo shoots -- fresh or canned, sliced
1/2 cup corn kernels -- fresh or canned, drained
1/3 cup spinach -- fresh or frozen (thawed)
8 cups stock -- vegetable or meat, store-bought or homemade
2 teaspoons instant dashi granules
1 tablespoon soy sauce -- or to taste
4 tablespoons fresh miso paste
1 cup fresh bean sprouts
2 green onions -- finely chopped
4 teaspoons chilli oil

More topping options:
Top with store bought barbeque cha-siu pork
enoki mushrooms
sliced Japanese fish cakes
snow peas
spinach leaves
firm tofu, diced

Place the whole, un-cracked eggs in a medium pot and fill with water to cover eggs by 1-inch. Turn the heat to high and when boiling, turn the heat to medium and let the eggs cook for 10 minutes. Promptly use a slotted spoon to remove the
eggs and peel the egg under cold running water. Slice each egg in half.

Return the same pot of water to a boil. Add the ramen noodles and cook for 3 minutes, until the noodles are cooked through. Drain and rinse with cold water to stop the cooking.

Divide the noodles, hardboiled eggs, bamboo shoots, corn and spinach among 4 large serving bowls.

In a large pot, add the stock, instant dashi and soy sauce. Bring to a boil over high heat. Remove from the heat and stir in the miso. Taste the soup and add an additional 1 to 2 tablespoons of miso, if you'd like. Ladle soup into each bowl. Top each bowl with fresh bean sprouts, green onions and a drizzle of chilli oil, if desired.

Serves 4.

Soup - Creamy, Brothy, Earthy, Hearty

From Mark Bittman

I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category. Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise.

And you’ll need no special techniques, no advance preparation and, for the most part, not much time. You can use just about any vegetable (or bean) you have on hand. These are not stone soups, but they’re close.

I’ve created four essential categories: creamy (vegetables puréed with dairy); brothy (a strained vegetable stock, with quick-cooking ingredients added); earthy (with beans); and hearty (the vegetables sautéed first, to deepen their flavor).

A few practical notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently.

If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it.

Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.

1. CREAMY

Creamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.

Squash-and-Ginger Soup
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.

Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.

2. BROTHY

Vegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.

Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.

Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan.

3. EARTHY

Bean Soup
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.

Chickpea-and-Pasta Soup
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.

Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.

4. HEARTY

Minestrone
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.

Mushroom Soup
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.

Tomato-and-Garlic Soup
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.