RAW ROCKS - Daring Cooks do SUSHI

Sushi is one of those things ya either love or you haven't tried - heh heh. When I read that this month's Daring Cook's Challenge was Sushi I was a little intimidated. I love going OUT for Sushi, but going ALL OUT for Sushi was a little mind numbing. I figured I'd need to really focus just to get it all done before the raw fish turned green and SuSHI turned into SuSHIT.

Well, as it turned out, there was no need to worry.
The November 2009 Daring Cooks challenge was brought to you by Audax of Audax Artifex and Rose of The Bite Me Kitchen. They chose sushi as the challenge.

I'm lucky to have a nice Japanese market not too far from my house and I must have spent 2 hours in there researching and studying everything possible (one of my biggest reasons for doing the Daring Kitchens every month.) I'm sure I gave the employees a good laugh as I asked over and over, "You're SURE I can eat this raw?" I came home with Tuna, Red Snapper, Eel, Salmon and tons of veggies, sauces and Nori sheets.
The "Lady of Gent of the Challenge" had obviously worked extremely hard to make the recipe clear, easy and thorough. The MAIN focus was to learn the proper way to make Sushi Rice. And then, we had several types of Sushi to try:

DRAGON ROLL

SPIRAL SUSHI ROLL

NIGIRI SUSHI
I've read that the true Japanese Sushi Chefs train for two years doing nothing but rice before they're even allowed to touch the fish. Thank Goodness, it only took ME about an hour and a half to "master" the art of Sushi rice. Actually it was very fun and I wanted to do it exactly as suggested. I rinsed, I soaked, I boiled and I used a handmade fan to cool the rice; it was truly delicious and worked perfectly.

The word, sushi, means vinegar seasoned rice and the rice wine vinegar does make it so sweet and sticky. You'll see below the recipes for all the sushi and the rice. It will look long and tedious, but I assure you it's there to make it easier. If you haven't done Sushi before (you can use veggies, fruits, cooked meats, etc..) Try it. Read it through, write out a plan and have fun with it.

Since working on the rolls we were challenged to do I also started experimenting with shapes and molds using cups and balls made by wrapping ingredients in plastic wrap. I had fun and I've added a whole new area of culinary choices to my world.

PART 1 : SUSHI RICE (makes about 7 cups of cooked sushi rice)

Preparation time: 1¾ hours consisting of :-
Rinsing and draining rice: 35 minutes
Soaking rice: 30 minutes (includes 5 minutes making the vinegar dressing)
Cooking and steaming time: 25 minutes
Finishing the rice: 15 minutes

INGREDIENTS:

• 2½ cups uncooked short grain rice
• 2½ cups water
• For superior results use equal volumes of rice and water

Optional Ingredients

• 3 inch (75mm or 15 grams) square dashi konbu (or kombu) (dried kelp seaweed) wipe with a damp cloth to remove white powder & cut a few slits in the sides of the kelp to help release its flavours
• 2½ teaspoons (12.5 mls) of sake (Japanese rice wine)

Sushi vinegar dressing

• 5 Tablespoons (75 mls) rice vinegar
• 5 Teaspoons (25 mls or 21 grams) sugar
• 1¼ Teaspoons (6.25 mls or 4.5 grams) salt

DIRECTIONS:
Rinsing and draining the rice

1. Swirl rice gently in a bowl of water, drain, repeat 3-4 times until water is nearly clear. Don't crush the rice in your hands or against the side of the bowl since dry rice is very brittle.
2. Gently place rice into a strainer and drain well for 30 minutes.

Soaking the rice

1. Gently place the rice into a heavy medium pot with a tight fitting lid (if you have a loose fitting lid use a piece of aluminium foil to make the seal tight).
2. Add 2½ cups of water and the dashi konbu.
3. Set the rice aside to soak for 30 minutes, during this time prepare the sushi rice dressing.

Preparing the Rice Vinegar Dressing

1. Combine the rice vinegar, sugar and salt in a small bowl.
2. Heat on low setting.
3. Stir until the mixture goes clear and the sugar and salt have dissolved.
4. Set aside at room temperature until the rice is cooked.

Cooking the rice

1. After 30 minutes of soaking add sake (if using) to the rice.
2. Bring rinsed and soaked rice to the boil.
3. Reduce heat to the lowest setting and simmer, covered, until all the water is absorbed, 12-15 minutes. Do not remove the lid during this process. Turn off heat.
4. Let stand with the lid on, 10-15 minutes. Do not peek inside the pot or remove the lid. During this time the rice is steaming which completes the cooking process.

Finishing the rice

• Turning out the rice

1. Moisten lightly a flat thin wooden spatula or spoon and a large shallow flat-bottomed non-metallic (plastic, glass or wood) bowl. Do not use metallic objects since the vinegar will react with it and produce sour and bitter sushi rice.
2. Remove the dashi konbu (kelp) from the cooked rice.
3. Use the spatula to loosen gently the rice and invert the rice pot over the bowl, gently causing the cooked rice to fall into the bowl in one central heap. Do this gently so as not to cause the rice grains to become damaged.

• Dressing the rice with vinegar

1. Slowly pour the cooled sushi vinegar over the spatula onto the hot rice.
2. Using the spatula gently spread the rice into a thin, even layer using a 45° cutting action to break up any lumps and to separate the rice. Don't stir or mash rice.
3. After the rice is spread out, start turning it over gently, in small portions, using a cutting action, allowing steam to escape, for about a minute.

• Fanning & Tossing the rice

1. Continue turning over the rice, but now start fanning (using a piece of stiff cardboard) the rice vigorously as you do so. Don't flip the rice into the air but continue to gently slice, lift and turn the rice occasionally, for 10 minutes. Cooling the rice using a fan gives good flavour, texture and a high-gloss sheen to the rice. The vinegar dressing will be absorbed by the hot rice. Using a small electric fan on the lowest speed setting is highly recommended.
2. Stop fanning when there's no more visible steam, and all the vinegar dressing has been adsorbed and the rice is shiny. Your sushi rice is ready to be used.

• Keeping the rice moist

1. Cover with a damp, lint free cloth to prevent the rice from drying out while preparing your sushi meal. Do not store sushi rice in the refrigerator leave on the counter covered at room temperature. Sushi rice is best used when it is at room temperature.

* Tip: To make sushi rice: for each cup of rice use 1 cup of water, 2 Tbs rice vinegar, 2 tsp sugar, ½ tsp salt and 1 tsp sake. For superior results use equal volumes of rice and water when cooking the sushi rice since the weight of rice can vary. Weight of 2½ cups of uncooked rice is about 525 grams or 18½ ounces.

* Tip: While the rice is draining, soaking and cooking prepare your rice vinegar dressing, sushi fillings and toppings.

* Tip: Photo series on How to Cook Rice with a Pot
http://www.sushiencyclopedia.com/how_to_make_sushi/how_to_cook_rice_with...

* Tip: Photo series on How to Make Sushi Rice with Tools You Already Own
http://www.sushiencyclopedia.com/how_to_make_sushi/how_to_make_sushi_ric...

NOTES:
Sushi Rice – choose a short or medium grain rice. Do not use Arborio, long-grain, or parboiled white rice. Medium-grained calrose is a suitable rice. Rice expands (about 3 times) when cooked so make sure your pot is large enough. Washing the rice removes the rice flour that coats the rice and gives a fresh flavour and scent to the cooked rice. Look for rice that is labelled 'sushi' rice. Cooked sushi rice can be placed in plastic bags and frozen for 3 months, microwave when needed. Cooked sushi rice should be sticky, shiny and the individual grains of rice can been see. Price: AUS $4/KG.

Dashi konbu – or ( dashi kombu) – dried kelp, it looks like broad, leathery, wrinkly greenish ribbon often coated with a white powder. The darker green the leaves, the better the quality of kelp. Dashi konbu adds a refreshing light ocean taste to sushi rice. Price: AUS $1.50 for ten 3”(75mm) squares.

Rice Vinegar – this gives prepared sushi rice its unique clean, crisp taste. Do not use bottled “sushi vinegar” as it is too harsh and has a bitter after-taste. Look carefully at the label of the rice vinegar it should have NO SALT and NO SUGAR in the product. Apple cider vinegar is a good substitute if rice vinegar is not available. You can use mild white wine vinegar or mild red wine vinegar if you cannot find rice vinegar or apple cider vinegar. DO NOT USE NORMAL WHITE VINEGAR it is too harsh. Price: AUS $4 /500ml bottle.

Sake – Japanese rice wine. Do not use cooking sake or Chinese cooking rice wine, look for a reasonably priced drinkable sake. Refrigerate opened sake & use within two months. You can use vodka or a mild tasting gin if sake is not available. Price: AUS $10/500ml bottle.

Sugar – you can use mild honey or any other vegan substitute to give the equivalent sweetness.

PART 2 : Dragon Rolls (also called Caterpillar Rolls)

Preparation time: 30 minutes, plus 1¾ hours to make the sushi rice
Cooking time: about 5 minutes (grilling the eel)

Yield: 2 inside-out (uramaki) sushi rolls

INGREDIENTS:

• 1 sheet 7”x8” (17.5cmx20cm) of toasted nori (dried seaweed sheets), cut into halves
• 1/2 Japanese cucumber
• 2 cups of prepared sushi rice
• Glazed Barbecued Eel (ungai) (about 3½ ounces or 100 grams)
• 1 Avocado
• Vinegared Water – ½ cup of water combined with a dash of rice vinegar
• Various small amounts of sauces to use as the flames of the dragon (or legs of a caterpillar)

Optional

• 2 tablespoons (25 grams or 1 oz) Fish Roe (Fish eggs)

DIRECTIONS:
1.Cut cucumber into strips ¼ inch (6mm) x 7” (175mm) long, then salt, rinse & dry the strips.
2.Grill (broil) the eel for about 2-5 minutes until bubbling. Cut into two lengthwise strips.
3.Halve, pit and peel the avocado. Cut the avocado halves into thin even 1/8 inch (3 mm) slices. Fan out the cut avocado into a 7 inch (175 mm) overlapping pattern.
4.Cover bamboo mat with plastic wrap. Place a sheet of nori shiny side down, lengthwise, on the edge the mat.
5.Moisten lightly your hands in the bowl of vinegared water.
6.Place one cup of rice on the nori and gently rake your fingertips across grains to spread rice evenly. Do not mash or squash the rice onto the nori, the rice should appear loosely packed and be evenly distributed over the entire sheet, you should be able to see the nori sheet in a few places.
7.Flip the rice-covered nori over (so the bare nori is now on top) and place on the edge of the mat closest to you.
8.Arrange one of the eel strips across the length of the nori, not quite centred on it but a little closer to you. Place half the cucumber sticks next to the eel.
9.Lift the edge of the mat closest to you with both hands, keeping your fingertips over the fillings, and roll the mat and its contents until the edge of the mat touches straight down on the nori, enclosing the fillings completely. Lift up the edge of the mat you're holding, and continue rolling the inside-out roll away from you until it's sealed. Tug at the mat to tighten the seal. If the rice doesn't quite close the roll add more rice in the gap and re-roll using the mat to completely cover the inside-out roll. Place the roll on a damp, clean smooth surface.
10.Spread about 1 tablespoon of the optional fish roe along the entire top of the rice-covered roll. Using the plastic covered mat gently press the fish roe so it adheres to the rice.
11.Slide a knife under one fan of avocado and transfer it onto the top of an inside-out roll. Gently spread out the avocado layer to cover the entire roll. Lay the plastic wrapped mat over the avocado-covered roll. Squeeze very gently to shape the roll.
12. Lay a sheet of plastic wrap over the roll. Slice the roll into 6-8 equal, bite-sized pieces, wiping your knife with a damp towel before each slice. Discard the plastic wrap. Repeat the above to make one more roll.
13.Arrange the cut pieces on a serving plate with the sauces so the finished dish appears as a dragon breathing fire and flames (or a caterpillar with many legs).

* Tip: The most common mistake is having too much filling the golden rule is less is more when it comes to making sushi it is easier to roll an under-filled roll than an over-filled roll.

* Tip: Dampen your knife with a moist lint-free towel before every cut – this prevents the sushi rice from sticking to your knife.

* Tip: Excellent videos on making Dragon Rolls
http://www.youtube.com/watch?v=pQZGRohVNFQ
http://www.youtube.com/watch?v=fo55iBN9FQs&feature=related

NOTES:
Bamboo mat (makisu) – A 10 inch (25cm) square mat made of thin slates of bamboo tied together with string.
Substitutes: a thin magazine cut to size wrapped in plastic wrap or a few layers of parchment paper cut to size about 10 inch (25cm) square.

Nori – Sheets of seaweed (laver) processed into thin sheets about 7 inches x 8 inches (17.5cm x 20cm) in size. Always re-toast the nori sheet over a gas stove on low flame for 5 to 10 seconds, or place nori on a clean oven rack and bake it in a preheated 350F-degree (180C) oven for 30 seconds. Nori should be sealed tightly in a plastic bag and used within a few months. It can be stored in the freezer. Nori will deteriorate if left out of its sealed package so use quickly.
Substitutes: Thin cooked egg omelette cut to same size as a nori sheet (7 inches by 8 inches or 17.5cm x 20cm). Also soya bean wrappers, rice paper, tofu wrappers, dosas, crepes or an overlapping layer of thinly sliced cooked vegetables.

Glazed Freshwater Barbecued Eel (unagi) – Deliciously rich and a little like pork they are sold in packs in the freezer (and sometimes the fresh fish) section of Asian markets.
Substitutes: Teriyaki chicken, cooked crab meat, smoked fish, smoked chicken, seared beef with BBQ sauce, deep fried tofu with dark soya sauce, tinned pink or red salmon, smoked salmon, fresh cooked soy beans with a selection of dark sauces, caramelized onions, firm cream cheese, or extra avocado with BBQ sauce as the filling. Any remaining eel should be left in the package re-wrapped in plastic and returned to the freezer as quickly as possible.

Japanese Cucumber – Japanese cucumbers are thin-skinned, seedless and contain much less water than normal cucumber.
Substitutes: English or hothouse cucumbers which have been peeled, de-seeded and salted as above. If not available try matchsticks of your favourite crisp vegetable.

Avocado –
Substitutes: If not available use slices of roasted capsicum (bell pepper), slices of roasted tomatoes, lightly cooked whole snap (snow) peas, slices of Japanese daikon radish or other cooked thinly sliced vegetables, or slices of 'sushi' grade fish such as tuna, yellow tail and red snapper; smoked salmon, pastrami, salami, various colours of fish roe, or various colours of sesame seeds.

Fish Roe (Fish eggs or caviar) – most roes (fish eggs) are rich so they are served in small portions. Try salmon roe (ikura), smelt roe (masago) or seasoned flying-fish roe (tobiko).
Substitutes: You can use toasted sesame seeds or black onion (nigella) seeds as a vegan choice.

PART 3 : Spiral Sushi Roll
This is easiest 'decorative' sushi roll.

Preparation time: 15 minutes, plus 1¾ hours to make the sushi rice

Yield: One Roll, cut into 8 pieces

INGREDIENTS:

• 2½ cups prepared sushi rice
• 2 sheets of toasted nori, each sized 7”x8” (17.5cmx20cm)
• Six assorted fillings, each filling should be the size of a pencil (see note below)

DIRECTIONS:
1.Join 2 sheets of nori by moistening the adjacent edges and overlapping them about ½ inch (12mm).
2.Place this double sheet shiny side down on a rolling mat, part of the nori will extend beyond the mat.
3.Using moist fingers place 2½ cups of rice on the nori and gently rake your fingertips across grains to spread rice evenly, leaving ¼ inch (6mm) nori showing on the both ends of the sheet. Do not mash or squash the rice onto the nori, the rice should appear loosely packed and be evenly distributed over the entire sheet, you should be able to see the nori sheet in a few places.
4.Using your fingers form six grooves (in the same direction that you will be rolling the mat) at even intervals across the bed of rice. Make the first groove about 2 inches (50 mm) from the edge of the nori sheet. Form the grooves by pushing the rice away, do not mash or squash the rice, leave a loose one grain layer of rice in the bottom of the grooves. Level the areas between the grooves where you have pushed the rice.
5.Place your fillings in the grooves. Fill the grooves a little higher than the surrounding rice bed.
6.Then roll the sushi up from the edge closest to you, this will form a spiral pattern of nori, rice and fillings inside the roll.
7.Slice into 8 pieces with a very sharp wet knife, wiping the blade with a damp cloth after each cut.
8.Place the pieces on a platter and garnish.

NOTE:
Make each groove about a finger-width wide they will hold about 1-2 tablespoons of filling. Use fillings that compliment each other and are highly coloured. Use parboiled vegetables cut into strips, seafood, left over eel, smoked fish or chicken, whole cooked beans, edible flowers etc....

PART 4 : Nigiri Sushi
Nigiri sushi is the type of sushi most often made in sushi bars. In Japanese, nigiri means “squeeze”.

Preparation time: 30 minutes, plus 1¾ hours to make the sushi rice

Yield: 14-16 pieces of sushi

INGREDIENTS:

• 2 cups prepared sushi rice
• 8 pairs of assorted toppings, 200 gms/7 ozs total of fish, meat or vegetables (see note below)
• 1 tablespoon Wasabi (paste, reconstituted powder) or any other paste to adhere topping to rice

Optional

• Garnishes such as Ginger (pickled), chilli strips, vegetables flowers etc
• Thin strips of nori or vegetables (for tying topping on)

DIRECTIONS:
1.When handling sushi rice, make certain your hands are very clean. To keep the rice from sticking to our hands moisten your hands with vinegared water.
2.Form nigiri sushi by scooping up a small amount (about 2 tablespoons) of rice with your forefinger and second finger of your right hand and placing it in your cupped left palm.
3.Use the fingers and thumb of your right hand to form it into a long, narrow mound (about 2 inches x 1 inch wide or 50mm x 25mm) in your cupped palm.
4.Press enough to make the rice hold firmly together. Place the nigiri on a damp cutting board flat side down. Don't let sushi touch or they'll stick to each other. At this point, you can cover the sushi with plastic wrap, and they'll keep at room temperature (not the refrigerator) for several hours.
5.Smear a thin line of wasabi on top of the rice and place the topping piece on it. You may need to press the topping down lightly with your fingers and adjust the shape of the rice accordingly to form an attractive piece of nigiri sushi. If your topping is very loose like fish roe you can place a strip of nori (higher than the rice) around the nigiri and form 'battleship' sushi. The cavity that the nori forms holds the topping so it does not fall off.
6.Garnish as desired and use strips of nori (or vegetable) to tie the topping to the nigiri if needed.
7.It is customary to make nigiri sushi in pairs, so make two of each variety.

* Tips: A great video on making nigiri sushi
http://www.howcast.com/videos/270-How-To-Make-Sushi
A great web page on slicing fish for nigiri
http://www.sushilinks.com/sushi-recipes/how-to-buy-fish/index.html

NOTES:
Seafood nigiri must use sushi grade (sashimi grade) fish. Try tuna, red sea bream (red snapper), yellowtail or salmon. Cooked shrimp, cooked crab, cooked meat can also be used! You can use any vegetable you wish try asparagus, pumpkin, carrot, avocado, cucumber, shiitake mushroom, tofu, thin sliced egg omelette, etc... Thinly slice or julienne vegetables, parboiling if necessary tie on with a thin (1/4” or 6mm) strip of nori or vegetable strip wrapped around the whole sushi if needed..

*MOST IMPORTANT ADVICE YOU MUST READ THIS* – If you are using raw fish or raw meat it must be 'sushi' grade (sashimi grade) ask your fishmonger or butcher for advice and if in doubt don't use. Find your local Japanese market and ask them where the best sushi (sashimi) fish is. Maybe you can buy sushi grade fish at your local sushi bar. Purchase flash-frozen sashimi grade fish which is guaranteed to be free of all parasites. Only salt-water fish and shellfish should be consumed raw. Crab and prawn (shrimp) should always be cooked. Sashimi grade fish should have a clean cool smell if it smells fishy it is a sign that the fish is old and cannot be used. If you are pregnant or have a weakened immune system only use cooked ingredients. There is no need to use raw fish or raw meat in sushi.

WOULD I FUYU? Persimmon Rum Raisin Bread Pudding

Here's how it started:

Me (to myself)

Wow, it's already time for the "Lets Lunch Bunch" posting and it's supposed to be
a Fall Dessert. (pause) Man, I love Persimmons. (pause) I could use a drink. (BOING!)

Fuyu Persimmon Rum Raisin Bread Pudding

Yeah, maybe it was a little more involved than that, but honestly this time of year, I'm so in love with these squatty little orange/yellow babies. Fuyu Persimmons taste like a Pumpkin, a Pear, and a crisp Apple got together and...and...you know, what ever Fall Fruit would do.

Now, maybe you are reading this and thinking:

YOU (to yourself)
Is she out of her mind? I tasted a Persimmon once and it turned my mouth inside out!!

Well, guess what - you probably ate a different kind, another species of Persimmon. There are many varieties, but mainly TWO to be aware of when eating or cooking with them.

FUYU - are glossy orange/yellow and kinda squat like a tiny pumpkin. They can be eaten right off the tree like an apple, and they're sweet and crisp like a pear. These Persimmons are fantastic sliced in a salad, or sliced and dried in a low heat oven for a few hours to make Persimmon Chips, or cubed and cooked into a jam, or caramelized and baked into this delicious cozy Bread Pudding.

HACHIYA - are deep orange, shaped like an acorn and are a bit heavier and packed with tannin (the stuff that will suck the moisture out of your mouth if taken in too big a dose). When these gorgeous orbs are RIPE; meaning soft like a water balloon and almost ready to pop - Oh Momma, they are sweet and juicy and lusciously rich in vitamins, fiber and potential. Some people just freeze Hachiya Persimmons - then thaw for a short time - slice them open and scoop/eat with a spoon like the easiest cup of sorbet you'll ever have. If you happen to find a good buy at the Farmer's Market on Hachiya Persimmons, but they're not ripe yet; put them in a bag with an apple or banana and they'll move right into pudding-like ripeness in no time.

You will not find a more beautiful fruit than a FUYU - Starburst in the middle, almost liquid orange, no need to peel and naturally sweet. These guys are grown mostly in China, although Brazil and Japan also produce them. The domestic crop is almost completely produced in California (during the months of October through December). Since Persimmons are an Autumn treat they pair really well with dried fruits like raisins and figs. They also taste great with nuts and cheeses. Almost anywhere you could use an apple, you could use a Fuyu Persimmon; tarts, pies, pancakes, salads, chutneys or just sliced and baked with a sprinkling of brown sugar and cinnamon. And, of course, if the hot toddy ingredient: Spiced Rum is nearby for some reason, throw that into the mix.

Keep your Persimmons at room temp. whenever possible. Putting them in the refrigerator actually makes them go bad faster. The season is not very long for these lovelies, so I hope you'll have the chance to try this recipe. If not, try it with nice firm apples and substitute Calvados for the Rum.

Wanna hear a confession?
Time: A few days ago:

ME (to myself)
Well, I have the pictures so I could just eat the Persimmon Bread Pudding now, right?

Cut to: a few hours later

ME (to myself)

Wow, did I eat both of those ?!?

The #LetsLunch bunch started on twitter a few months ago when Cheryl at Tiger In the Kitchen and Elise at CowgirlChef decided to do a lunch theme together and then post about it. Right away, a bunch of us joined in the virtual lunch events each month. Check out the great Fall Desserts presented to you at these fine locations:

Cosmic Cowgirl
Geo Fooding
Bon Vivant
Free Range Cookie


PERSIMMON RUM RAISIN BREAD PUDDING:

4 cups diced Fuyu Persimmon
1/4 cup melted butter
6 slices of dry or toasted bread in large cubes
1/2 cup raisins - soaking in rum to cover for at least 1 hour
1 cup milk
1 cup cream
2 eggs
dash of cinnamon

Mix all dairy with dash of cinnamon and eggs in a large bowl. Drop in the cubes of bread to soak while prepping persimmons.

Saute Persimmons in butter on low/med. heat til softened.
Drain raisins and add them to pan. Mix thoroughly.
In a large bowl, gently whip eggs and add the Persimmon mixture all together. Fold over several times and pour into 6 ramekins or 1 large pan (approx. 8x8)
Bake in a Bain Marie for 30-40 minutes at 375F.

Cool and slice or serve from dish.

This can be held for 1 day in refrigerator. Re-heat in oven 300F for a few minutes, then put under broiler for browning the top, but watch carefully.

My Plate Spoke To Me - #PLATESWAP

I love ideas, and I love an idea person. It may explain my background in Improvisational Theatre. Give me an idea and I'll run with it, build it, research it, and expand it further. That can be a good thing, and it can also drive people crazy.

A few weeks ago, a couple of talented Food Writers ( Elise at CowGirlChef, and Cheryl at Tiger In The Kitchen) came up with an idea for a blogger #Plateswap. I put the "hash" mark on the word because it was an idea hatched on Twitter and that's how they denote a topic. As Food Writers and Photographers of Food, we Bloggers often end up using a lot of our own props, dishes, backgrounds, etc... So, why not have a "Secret Santa" style Plateswap; each person will send another person a new plate, and in return will receive a new plate. Brilliant - and I don't know what was more fun: waiting to hear the response from the gift I sent to Kelsey at The Naptime Chef, or getting a gift in the mail from the adorable Steff at Omaha Chronicles and opening it.
Here's the beautiful vintage plate I received from Steff.
The idea was simply to prepare a food, photograph it on your new plate and blog about it on the appointed day (today). Here's where my "running with it" starts. I couldn't just prepare something/anything for my gorgeous new present - I wanted the PLATE to tell me what to prepare. OK, guess this is also where my "actress-side" shows up, too. I held the plate, examining it's well worn glaze, it's multi-valued blues, it's pattern that suggested both Asian influence and Puritan background. Then I flipped it over; Torbrex, Burslem, England.
Yeah...nothing.

So, off to Google and Vintage Cookbooks I go, and a few hours later I emerged with a whole world of knowledge about the importance of Oatcakes to the people of Staffordshire/Burslem England. My plate and it's pottery is well known there, and the oatcakes are taken very seriously; so-

STAFFORDSHIRE OATCAKES on TORBREX
The Oatcake is like a flat pancake, or a thick French Crepe and has been sold for over 200 years from little windowed shops along the streets. One worker in the area described these as "the national dish for the Potteries". Not very many of the small shops that served these from 6am til afternoon are still open; large Potteries and businesses have taken over the real estate. Like a lot of regional dishes in the world, the recipes and their exact amounts are held very close to the chest and families have guarded and passed their own recipes down through the years; sometimes with heated discussions about whose recipe was better.

The Staffordshire Oatcakes are served with jam and butter, or eggs and bacon/ham, and cheese, or filled with Nutella or other lunch meats. The filling part seems to be personal.

The recipe I used was a combination of several that I experimented with until I could find the right consistency for me (something that reflected the warm, healthy oat meal, but was still light and lacy).

This was so fun and I learned about a whole region and its foods that represented more than just "something to eat on the go" to them. That's one of the most amazing things about food - to me. It's why I'm interested in preserving and celebrating the source of foods, the farmers and the dairies, and the time spent together building our own traditions. It was a great honor to learn about the history of this Pottery, the people from that area, and the food that probably was served on this plate before the idea of sending it was even thought up.
So, when's my next plate arriving? Huh?

Staffordshire Oatcakes (as tweaked by me)

1 cup of oat flour (I ground oats in a food processor til fine)
1/2 cup of AP flour
1/4 cup of whole wheat flour
1 cup warm milk
1/4 cup sugar
1 envelope (1/4oz) dry active yeast
salt to taste

In a bowl, add warm milk, sugar and yeast - stir to mix
Let sit for about 10 minutes til a bit frothy on top
Mix in the flours and salt well - cover with a towel and let sit for 1 hour.
Heat a crepe pan or wide (preferably stick-free) pan on medium heat. Butter or oil the pan slightly. Ladle a small amount of batter onto the pan and swirl the pan to create a plate size, thin pancake/crepe.
Cook for a couple minutes and flip with a spatula. Cook for just a moment more and empty onto a warmed platter to hold while making other oatcakes.
Serve with your choice (and experiment): jam/butter, cheese, eggs, meats, cinnamon and sugar, nutella, etc..

Here are a few more lovely food bloggers who are participating in the **PLATESWAP**
Bell'Alimento

What's Cookin' Chicago?
Bodacious Girl Blog
Our Best Bites

Mah-valous Macarons - Daring Baker's October Challenge

Let's just say it: these are a bitch, n'est pas? So of course, only the most DARING BAKERS would try them.

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

Having made several different Macarons for catering events (including the CITY TEAS for Fete du The with Algabar), I added the personal challenge of using Muscavado Sugar (a moist brown sugar) and a Banana Cream for my filling. It took two trials before these worked. Oh, those finicky egg whites!

MUSCAVADO MACARONS w/BANANA CREAM FILLING

What else can be blogged about Macarons, at this point, that hasn't been blogged before? For those of us who read food blogs, think of food and recipes as stories, or find fascination in the world defined by what we eat; Macarons are touted as "the beast to be conquered". When we DO create these chewy, yet crunchy disks of bliss and they have FEET (a term used for the soft insides that bubble out as they rise and cook and are very desired as a mark of success), even quiet cooks will let out a "YES!" from their kitchens. That being said, there are plenty of people who have never heard of these sweets and haven't tumbled on the difference between these and the coconut yummies also pronounced "Macaroons". Just in case you are one of those, here are a few "quik notes" for you:

Both Italy and France claim origins for this cookie that traditionally used egg whites, sugar, and almond powders. Originally these cookies were single shells; crunchy on the outside and meringue like chewy on the inside. In the 20th Century the famed pastry chef, Laduree, created the idea of using ganache to make a sandwich of two Macarons. A couple of the most famed Parisian Pastry shops, including Pierre Herme and Laduree, experiment each season with both savory and sweet ingredients and colors for their famous Macarons. People line up on the streets to buy these examples of the most perfect Macarons. Although Italy, France and most of Europe love and know these cookies, the United States has only recently began to appreciate their exquisite design and taste.

I love a challenge, so even though the recipe as given for this month's Daring Baker's Challenge is not my favorite way to make these "bad babies", I stayed fairly close to it. My flavor changes were to incorporate the brown sugar to the powdered sugar ( I used half and half of each), and also half and half of brown sugar for the granulated sugar. In the first trial I think I used too much brown sugar (it contains a lot of moisture) so the egg whites fell flat. I also made sure the egg whites were fully whipped before I added any of the sugars to them. I also added a twirl of Banana syrup on the top of the shells as they dried. By far, the easier way to make Macarons is to use dried flavoring (teas, powders, and dried fruit flavoring) to sustain the volume in the egg whites, but with careful and patient timing some moisture (liquid or puree flavors) can be incorporated.

In the oven - feet rising - a yelp of "yes" is heard.

Baked, cooled and ready to fill

Banana Cream Filling

2 ripe bananas, puree
1/2 cup powdered sugar
1/2 tsp. banana syrup
Whip together, adjust as needed for taste.
Pipe onto every other cookie and sandwich with another plain Macaron.

MACARON RECIPE (as given for Daring Baker's October Challenge)

Ingredients
Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)
Almond flour: 2 cups (190 g, 6.7 oz.)
Granulated sugar: 2 tablespoons (25 g , .88 oz.)
Egg whites: 5 (Have at room temperature)

Directions:

1. Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.
4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.
7. Cool on a rack before filling.

Yield: 10 dozen. Ami's note: My yield was much smaller than this. I produced about two dozen filled macaroons.

Virtual Pot of Green Beans; Park Avenue Potluck

One of my favorite things about blogging is the people you meet. OK, not actually "meet", but virtually speaking, you "get to know them" through their Blogs, their Twittering, their Face Book pages - you get my electronic drift. I've only been blogging, at this point, for about 3-4 months; yet I've already been in several Cooking Challenges (preparing certain recipes, certain ways, for a certain time), a Plateswap (sending a new plate to another blogger ala: Secret Santa style), and now "Blogging for a Cause." It's an honor to be invited to prepare a recipe that will help bring awareness to a place that has helped so many. The recipe I prepared is called: Green Beans That Cooked "All Night".
These Green Beans were slow-cooked (no fuss-unattended) in caramelized bacon, onions and tangy sauce. Can it get any easier or more flavorful? They reminded me of my Southern Grandma's Snap Beans cooked in Fat-Back and Onions. This is a perfect side-dish for a busy dinner (maybe Thanksgiving) when you need to prepare so much in so little time. Another plus; they taste even better the second day after the flavors have marinated. The recipe was chosen for me by Kelsey, The Naptime Chef. The idea is extremely clever; promote a new cookbook, Park Avenue's Potluck CELEBRATIONS (written by The Society of Memorial Sloan-Kettering Cancer Center and award-winning author and contributing New York Times columnist Florence Fabricant) by preparing recipes from the book and posting them like a virtual POTLUCK online. The cause is very worthy - "A portion of the proceeds from the sale of this book will provide funding for The Society's patient care, research, and education programs at Memorial Sloan-Kettering Cancer Center." To see the other beautiful and delicious foods that are a part of today's Park Avenue Potluck, check out The Naptime Chef. AND, order your copy of Park Avenue Potluck Celebrations: Entertaining at Home with New York's Savviest Hostesses" so you can actually taste these goodies for yourself - in the real world, real time, really.

Green Beans That Cooked “All Night”

Makes 8 servings

2 ounces smoky bacon, diced
1 medium onion, diced
2 pounds green beans, trimmed
6 tablespoons white wine vinegar
Salt and freshly ground black pepper

Preheat the oven to 200 degrees.

Place the bacon in a 3-quart saucepan over medium heat. Add the onion and cook until the bacon and onion are lightly browned. Stir in the beans, vinegar, and 1 cup water and bring to a simmer. Season to taste with salt and pepper.

Transfer to a baking dish, place in the oven, and bake, uncovered, for
at least 2 hours, basting from time to time, until the beans are very tender.
Serve immediately or remove from the oven and reheat just before serving.

Nutella Toaster -Tarts

It's one of those mornings; what happened to the alarm? I know I set it. Now everyone is late (my son for school, my husband for work, me for a meeting) and we're all scrambling around in our own improvised French Farce. The doors are opening and shutting, water on and off, the dog sits in the hallway watching the chaos whining for his food. FOOD! There's no time for breakfast? Then, I remember; Homemade Nutella Toaster Tarts.
I made them 2 days ago, froze them on a sheet pan, then bagged them and placed them in the freezer for a day just like this one. I'm almost glad the alarm didn't go off, just so I can gloat in my own uber organizational skills (which don't happen that often). I trot downstairs, grab a few Nutella Toaster Tarts out of the freezer and place them on my toaster oven rack. I turn the toaster on to 300F, set the timer for 15" and run back upstairs to finish the express version of my morning prep. About the time the buzzer rings, my son is downstairs and hits the toaster button one time for a good crispy outside - it dings and we're all standing there ready with our napkins for a healthier version of fast food. I say healthier because I've added a little whole wheat flour and a pinch of flaxseed into the pastry for the Toaster Tarts, and although Nutella isn't like a plate of egg whites; it does have nutritional value (by far more than skipping breakfast would at least). Is it the BEST way to eat a breakfast? NO. Does it match my support for SLOW FOOD? Not really. Will it do in a pinch, supply some nutrients and taste amazing? ABSOLUTELY! In fact, these are so tasty my son's friends ask for them every time they come over. They'll never know that with each one they scarf down (and believe me those boys can put a few away) they are also getting a day's worth of fiber and nutrients.

These are simple; made with the basic 3-2-1 pie pastry, dolloped with nutella, covered and poked, then frozen.
I first experimented with these for a monthly Nutella Challenge that started a few months ago with Paula at Bell'Alimento. Nutella is so loved and versatile that many talented food bloggers have joined in the fun of developing new recipes each month using this chocolate/nutty spread. Check out the other recipes right here: Nutella Challenge Players Obviously, these Toaster Tarts can be filled with jam (I used my own Plum and Cinnamon and it was rich and warm). I've also loved them with a filling of: 1 Tablespoon of Brown Sugar, a sprinkling of raisins, and a pinch of cinnamon. Let me know if you have other ideas. By the way, these make a great breakfast actually placed on a plate beside a cup of coffee, still in your pajamas and the morning paper spread out, too.
Nutella Toaster-Tarts

4 oz. All Purpose Flour
2 oz. Whole Wheat Flour
3 oz. Butter (chilled, cubed)
1 oz. Flaxseed milled
3 oz. cold water
pinch of salt
pinch of sugar
1 egg beaten for wash
Nutella

Combine the flours, salt, sugar and flaxseed milled thoroughly. Rub the butter into the flour using your fingertips til you have the texture of course meal.
Add the water and mix just until the dough comes together. Pat into a thick disk, wrap in plastic and chill for about 20 minutes (or up to 1 day).
Turn the dough out onto a floured work surface and roll out to a rectangle, and about 1/8 inch thick.
Cut even squares about 4inch (or you can use a large cookie cutter).
Place a dollop of Nutella in the center of every other square (it will take two squares to make a tart).
Brush the edges of the squares with egg wash, and cover with the matching pastry square. Press slightly to secure the Nutella center.
Using a fork, press around the edges to secure a seal, and poke a few holes into the tops.
** At this point you can freeze the Pocket Tarts for several weeks, and bake straight from the freezer***

If baking now, brush the tops of each tart with egg wash (optionally: sprinkle with cinnamon)
and bake 350F for 10-15 minutes.
Enjoy!

PHO is "Fuh?" - Daring Cooks October PHO-N!

This month's cooking challenge with the Daring Cooks was to make the Vietnamese Chicken Soup known as PHO (pronounced "fuh?") GA. I'm not sure how you say "OH MY GOSH THIS IS TASTY" in Vietnamese, but you get my point.
The October 2009 Daring Cooks’ challenge was brought to us by Jaden of the blog Steamy Kitchen. The recipes are from her new cookbook, The Steamy Kitchen Cookbook.

I've been getting to know Jaden in the virtual world of blogging and twitter, and hope to meet her in person soon. She's one of those gals who makes you feel that you're in her circle of friends immediately; never too busy to answer a question, return a gesture, offer generous help. Her experience and talent is obvious and I'm betting her new book will be hugely successful. So, it was no surprise to find this PHO GA recipe to be simple, authentic and full of warm flavor.
There are a few secrets to this dish: toast the spices, roast the onion and ginger, use real fish sauce, and simmer on low for a good length of time.

Your reward will be a light amber pot of cozy soul-full soup that you and your friends/family can customize with the fresh add-ons: chicken, cilantro, mushrooms, carrots, chilies, bean sprouts, lime slices, etc.

Living in Los Angeles, there are many Pho Noodle Bars or Restaurants for me to choose from; some better than others. This was my first experience in making my own and it may have ruined me for many of the trendy places I used to think worth their over-priced over-cooked Pho (rhymes with DUH.)
After reading a little about the history of this centuries old dish, I can appreciate how many variations have evolved. In the poorest of times and villages this soup often had no meat, or used less cuts, and certainly was served in smaller bowls than Americans are used to. I feel sure this will become a go-to for my family and friends.

*********
The recipe below is a quick version (included in the book), and the longer version (which I made) that includes making your own Pho Chicken Stock (which I think makes all the difference in SO many foods) can be found on Jaden's site here: Steamy Kitchen.

Chicken Pho - Pho Ga

Servings: Makes 4 servings

Ingredients:

For the Chicken Pho Broth:
2 tbsp. whole coriander seeds
4 whole cloves
2 whole star anise
2 quarts (2 liters/8 cups/64 fluid ounces) store-bought or homemade chicken stock
1 whole chicken breast (bone in or boneless)
½ onion
1 3-inch (7.5 cm) chunk of ginger, sliced and smashed with side of knife
1 to 2 tbsps. sugar
1 to 2 tbsps. fish sauce

1 lb. (500 grams/16 ounces) dried rice noodles (about ¼ inch/6 mm wide)

Accompaniments:

2 cups (200 grams/7 ounces) bean sprouts, washed and tails pinched off
Fresh cilantro (coriander) tops (leaves and tender stems)
½ cup (50 grams/approx. 2 ounces) shaved red onions
½ lime, cut into 4 wedges
Sriracha chili sauce
Hoisin sauce
Sliced fresh chili peppers of your choice

Directions:

1. To make the Chicken Pho Broth: heat a frying pan over medium heat. Add the coriander seeds, cloves and star anise and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices to avoid burning.
2. In a large pot, add all the ingredients (including the toasted spices) and bring to a boil.
3. Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.
4. Use tongs to remove the chicken breasts and shred the meat with your fingers, discarding the bone if you have used bone-in breasts.
5. Taste the broth and add more fish sauce or sugar, if needed. Strain the broth and discard the solids.
6. Prepare the noodles as per directions on the package.
7. Ladle the broth into bowls. Then divide the shredded chicken breast and the soft noodles evenly into each bowl.
8. Have the accompaniments spread out on the table. Each person can customize their own bowl with these ingredients.

To go along with the October Challenge; an original Dessert WonTon Recipe (or 2 or 3).

Cinnamon WonTon Choc-Sticks -


12 wonton wrappers
2 tbls. butter melted
1/4 cup cinnamon and sugar equally mixed
1/2 cup dark chocolate, melted
Canola oil for frying


Brush each WonTon with melted butter.
Sprinkle just the centers with a large pinch of Cinnamon/Sugar.
Roll up tight, from corner to corner; just before the end, brush the edges again for a good seal (you may opt to replace using more butter with water at the end for a seal).

In a large, deep, heavy skillet; heat about 2 inches of canola oil to 325F.
Fry each WonTon stick, turning to brown evenly, just for a few moments.
Using tongs, remove and drain on paper towels.

Dip tips in melted chocolate and place on parchment to set.

WonTon Pickup Strips
Cut each Wonton Wrapper into strips of about 1/4 inch wide.
Drop into 325F oil for just a few moments, then remove with tongs onto paper towels to drain. While warm, sprinkle with Powdered Sugar and serve. (Optionally, sprinkle with salt, pepper, or spicy rub for a savory garnish on soups)

WonTon Blueberry BonnetsUsing a 1 1/2 inch round cookie cutter, cut out circles from each WonTon wrapper.
Fold each circle around a blueberry and secure with a toothpick.
Drop the toothpick skewered WonTons into the heated oil at 325F til gently toasted.
Remove with tongs and drain on paper towels. Remove the toothpicks.
While warm, sprinkle with Powdered Sugar and serve.

I've typed myself into hunger - MO-PHO-Fuh-ME!

And check out the other amazing Daring Cooks right here: DC#6

DINNER? It's a SNAP-PER ~

One of the one million reasons I love Italian and generally Mediterranean cooking is the simplicity. A familiar attitude of the Italian Chefs is; Use fresh, simple, whole ingredients and try not to screw it up. In other words, let the food speak for itself and don't get in the way. When my local seafood market had a special on this gorgeous Red Snapper - I knew Dinner was a cinch.Red Snapper is a hardy white fish that can take hot or sweet spices and fresh or dry herbs and make them sing. The thicker skin on the Snapper keeps the fish well intact and makes it great for grilling, barbecue, roasting and frying in a whole form. The taste is nutty, filling and oh so healthy. And nothing could be easier than placing the fish inside a parchment envelope, throwing in a few aromatics, olives, lemons and a dash of white wine, closing it up and within minutes - Dinner is served! This is a perfect dish for working folks on a time budget, and it has enough WOW-factor for a dinner party. Ask your butcher/fish monger to gut and scale, but leave the rest to you. Choose a specimen that has bright eyes, tight skin and a fresh smell (good advice for a date, too, right? ) Stuff the fish with lemon slices, dash of salt, pepper, a few olives and a couple wedges of tomatoes or a squash vegetable is good. Preheat the oven to 375 F. On a large baking sheet, place an equally large sheet of parchment paper down and drizzle a little olive oil in the center. Then place the fish in the middle. Add, to your tasting, a few sliced onions, olives, capers, tomatoes, chopped parsley or dill and/or large chopped squash veggies on top of the fish. Season all over with salt and pepper (add a few red chili flakes too, if you like.) Then loosely drape another sheet of parchment paper over the fish and begin to fold three of the four sides up twice into an envelope. Before closing up the last side, add a couple tablespoons of dry white wine (or use lemon juice) to the inside. Fold up the last side twice. At all four corners, fold the corners over toward the middle creating a security lock for the side folds. Place the whole pan with the enveloped fish into the oven for 20 minutes. Remove the pan and let the fish and steam settle unopened for about 5 minutes. Carefully tear the parchment open from the middle. The fish can be served table-side and the au jus spooned over rice, or pasta - OR remove the fish from the bones and serve presented with the roasted olives and veggies. You may also want to pour the pan juice off into a sauce pan and reduce by a third, then whisk in a tablespoon of butter for a nice sauce. One last idea: save the bones for making fish stock - you'll love yourself later. You go! Snap, snap, snapper!