Friday, September 18, 2020

Kaboucha Squash Soup

i saw this cooked on TV about a couple of weeks ago and deckded to tey it. it js so delicious so i would like to share it with you: INGREDIENTS 1/4 Kaboucha squash 2 green onions 300 ml dashi * 2 tsp sugar 100 ml Dashi* 1-1/2 TB mirin 1 tsp usukuchi soy sauce First peel Kaboucha squash and slice into cubes Make Dashi:* 300 ml water 1 sq Kombu Bring to boil Then remove kombu Add 100 ml more cold water And bonito flakes Boil next 20 seconds skimming on top or donnot have to. Strain mixture in paper towel lined sieve into bowl Pour back Dashi mkxture in pot and add Kaboucha in saucepan and sugae, mirin and the soy sauce. Cover parchment paper on top Bring to boil until Kaboucha is cooked tender. When cooked cool mixture. Mince the scallions. Pour squash and liquid in a Vitamix or good blemder. process until smooth. Then pour it back in the pan You can add more Dashi, mirin, soy sauce, sugar and salt to adjust seasoning. Ladle into bowls and sprinkle minced scallions and serve. in my case i served it with sliced Shiso leaf. makes a good linch accompaniment or first course dining.

Saturday, September 12, 2020

Saturday, August 29, 2020

ONION RINGS with a TWIST

I was watching NHK TV when I saw this in one of their shows.  So Intried it today!  It’s onion rings that can be a full lunch in itself!  They used it for their segment BENTO! 

Today, I decided to have it for lunch.

INGREDIENTS:

1 Large onion (preferably sweet like Vidalia onion

10 strips of bacon thin pork belly

1/2 c flour

1 egg beaten

1/2 c or more of panko

1/2 cup safflower oil for frying

2TB ketchup, 1 TB Worcestershire sauce and 1 tsp soy sauce 

Peel and slice onion.  Slice about 1/4 to 1/3 inch thick circles.  Remove some lose onion out if the circle to look like a ring.

Thread the bacon through going around the ring of onion wrapping it around covering the onion well with the pork belly.


In separate bowls, put the flour in one of the bowls, beat eggs in the other bowl, and panko on the third ball.


Coat onion ring wrapped with pork in flour first, and then egg? And last in panko.  Make sure it is well coated around.


Heat oil in a small pan .  Once it’s hot, drop the prepared onion rings 2 at a fine.  Fry 3 minutes in each side.  Drain on rack.


Serve with sauce above made with Ketchup, Worcestershire sauce and soy sauce.

Also can be served with cauliflower rice.

Monday, August 17, 2020

STEAMERS

https://youtu.be/BfjuD9jLrxM

I did this video a while back and for some reason arrived in my email box.

Since it is still summer, I hope you will be able to find this delicacy I love.  I find this in the East Coast mostly in New York.  

If you find fresh ones,  they are easy to prepare.

In a big pot to hold your 1lb or 2 lbs of steamers, add about 2-3 cups of water depending on the amount of steamers you want to cook.  If you have a colander in your pot (steamers pot), put your steamers in that.  Cover and boil for about 5-10 minutes until the clams open.

Remove the steamers to a bowl.  Reserve the broth in a separate bowl.  Pour the broth in separate 1 cup bowls.

Melt half a stick of butter for a pound of steamers and pour the oily part in a small container or dipping bowls.  (In other words only take the clarified butter). 

To serve:  watch the video how to eat it.  Dip the peeled steamer first in the broth to clean of some sand it may have, and then dip it in butter.

I love this in the summer with freshly boiled bi-color corn.  Those are usually sweet!

Have a great appetizer or main meal.  Don’t forget your salad!

Sunday, July 26, 2020

MY FIRST MEAL PHASE 4 of LOCKDOWN

https://www.piccolacucinagroup.com/en/
Today since it is Phase 4 which means restaurants are now open only for eating outdoors is a great omen that our virus cases have plateaued.  Thank God! And thank goodness!  Hopefully people behave and be more mindful that the only way to go back closer to normal is to keep distancing, wear a mask and keep washing rose hands.  I carry rubber gloves as well if I have to buy something and pull it off the shelf.

We went to the newly opened Italian restaurant in our neighborhood where they already had one in SoHo and was a success.

I picked a table
Closer to the street than the sidewalk to avoid the people that pass by - who knows, one could have COVID-19.

I decided to wear my shield so I could eat my food and still feel confident that I will be protected from floating viruses while we chat.

I ordered the mixed seafood with langoustine, shrimp and pasta.  It was quite good.  My friend had the fried sardine which was perfectly done!  It comes with salad.






I am quite happy that this was my first meal outside after cooking away since March 11!  Well, we did order out food which we ate inside.  But it is fun to eat at premise.
On the left is a pizza I picked up on our way home.  I heated it up when Ingot home  adding some truffle mushroom sauce and prosciutto.

Friday, July 24, 2020

PANDEMIC HOPES

We were in lockdown since mid-March 2020.  In the beginning, I did my usual exercise in my apartment because I had bought necessary equipment to do my gym work from home.

Two weeks before, I went to get my mat, roller and extra block.  Before I used to only have my own yoga mat, a block and my weights.  So now, I felt adequately prepared for the pandemic as they literally shit our gym 19 days later!  And we were not allowed to go out as the cuty surged in cases of Coronavirus.  Little did I know (besides my friend in the exercise class who notified us that school will be closed soon and that everything will be dome online, I depended on watching NHK-TV news for latest in the pandemic and of course very neutral informative news)
I had my mask ready since January 24 ahead of the normal New Yorkers, and have ordered and started to buy necessities.


Most of America has ignored the pandemic but because I tune in to NHK TV, I became more cautious thinking it may come to us too.  Like a Scout, my motto is always “Be prepared”.

By mid-March we got locked down to prevent the spread.  As much as I love  to cook,  after a while it seemed the only main job I did during lockdown, after a few weeks I started getting rundown doing the same thing everyday.  Between cleaning after cooking and preparing the next meal and doing the chores in the apartment I felt like a mouse in a cage just going round and round.  After a few weeks, I enrolled to a few delivery platforms and became a member for a year of many.  I joined the ones that carried items I like and necessities.  But that also took time to set up what to order.  Most of the time they need you to order a minimum amount so they won’t charge extra for delivery even though I have already joined membership.  I now suddenly have a new schedule.  My late hours of searching the Internet for purveyors and who uses delivery services began to be my new job.

What I have learned is to stock up my necessities so I have ample supplies at all times.  So whenever possible I would buy 4-6 of the same item just in case.  I even stocked up with my vitamins planning through January in case it is too dangerous to go out on the next wave.  They said this virus thrives in dry cold air.  I also found out it can live in the freezer!

So now, my time is consumed taking precautions when I buy food from outside or even deliveries.  I try not to pick up a delivered good from the handle but from awkward sides and then wash my hands.  I transfer the fresh produce carefully into my own plastic bags before I store them in my fridge.  This way the plastic bag in the grocery store which laid on the counter which someone may possibly put their hand on, coughed on to cover their mouth when they coughed or sneezed will not be on my plastic bag.

I probably sound  like a nut to you but my mother was a Parasitologist and I learned a lot about tracing where bacteria comes from.

Jump forward - our city is now in Phase 4 and the restaurants have begun to open.  Dining is outside at the moment.  It’s pretty outside.  I have watched the restaurants take up car lanes on streets that the city has allowed them to use for dining out







My one wish:  Keep up distancing within 6 feet or more;  and wear your mask unless you are alone in open air or at home.  Exercise, eat well and sleep well. Soon we will look at this in the past.  There will always be a pandemic.  It has been happening from time in memorial.   I just hope we do not harm ourselves beyond what it is currently doing.
#perseverance #faith #pandemic #reataurants #Phase4 #outdoordining 

Monday, June 29, 2020

JAPANESE RECIPE

I like to watch NHK TV because it get a lot of information and their news is not biased.  They deliver the news around the world in many languages.

I like watching their features as well regarding sights to see if I go back to Japan.   I was going to attend the Tokyo2020 Olympics but because of the pandemic, it is disappointing they canceled it - but rightly so because of the Pandemic.  I wish they could turn the clock and move everything 2 years later because I have been looking forward to this event given that Japan is big in technology and therefore would be a treat to see their innovative opening ceremony, the robots and I am sure impressive technological inventions.

Since I watch NHK and one of my favorite features is the Bento Box.  They feature easy recipes you can make at home.  This one caught my eye.  They call it EBI MAYO.  EBI is shrimp and Mayo for Mayonnaise.

Although I did not get the exact proportions, I watched it with earnest and repeated it.  This TV channel can also be downloaded to your phone.  So I watched this recipe a few times till I think I could make it.  My version is for a family of 4.

INGREDIENTS:

1 lb peeled shrimp
1/3 c cooking sake wine
1/4 c potato starch for the sauce
3TB potato starch before frying
1/2 lb Snap pease
1/4 c mayonnaise (preferably by Kewpie) 
1/4 c ketchup
1/4 c condensed milk
3 TB lemon juice
3 TB of canola oil

Cooked Japanese


 The blanched snap pease

Blanche the snap pease in salted water till it just turn emerald green
- poor water out and add cold water to stop cooking.  Drain and pay dry with paper towe.  You may slice them diagonally in half  and set aside.

Combine the mayonnaise, ketchup, condensed mil and mix well.  Then add the lemon juice and set aside.

Add sake to shrimp and potato starch.  After 10 minutes rinse shrimp in cold water.  Pat set.

Add 3 TB of potato starch on the shrimp and mix well till well coated.

Put 4 TB of oil in a skillet pan which can hold the shrimp flat on the pan.  Cook for 3 minutes and turn to cook 3 more minutes on the other side.  Set aside

Wipe the oil off from pan and then put back the shrimp.  Add the sauce and the snap pease.  Mix well till well coated while stir cooking it another 3 minutes.


Dish some rice in a plate or a bowl and serve with the shrimp mixture in top.

Yummy!