Archive for the ‘39000 Miscellaneous’ Category

02/23/2011 Low Cal Salad Dressing

Wednesday, February 23rd, 2011

Ingredients: about 300 cc

  • 300 cc water
  • 4 g Dashi no Moto
  • 1 TBS soy sauce
  • 1 tsp sugar
  • 5 TBS roasted sesame seeds, ground

Procedures:

Mix everything and refrigerate.

Comments:

Reference for Dressing : 海草サラダとドレッシング、鈴木その子、Book 40, Bibliography

01/10/2011 Lime Ponzu Shouyu

Monday, January 10th, 2011

Ingredients: 4 servings

  • (4 TBSP) 60 cc Lime Juice (or any citrus juice)
  • 1 TBSP vinegar (rice vinegar or any other vinegar)
  • (5 TBSP) 75 cc soy sauce
  • 1 TBSP sake
  • 2 tsp Mirin
  • 5 cm x 7 cm Dashi-Kombu (出し昆布)
  • 1 pinch (2 – 3 g) Dried Bonita Flakes (削り節)

Procedures:

  1. MW(1.6 kw)  Mirin and Sake for 28 sec, or until it boils.
  2. In a measruing cup, mix lime juice, vineger, and Mirin/Sake mixture.
  3. Add Dashi-Kombu and Bonita Flakes.
  4. Cover with plastic wrap, and refrigerate for 1 – 2 days.
  5. Pour through the strainer and use the liquid as Ponzu Dressing.

Comments:

Based on: 自分味のポン酢だれ ポン酢醤油の作り方、大石寿子、http://allabout.co.jp

11/25/2010 Stove Top Stuffing for Turkey

Sunday, December 19th, 2010

Ingredients:

  • 340 g Kraft Stove Top for Turkey with Real Turkey Broth, Stuffing Mix
  • 360 cc water
  • 4 TBSP unsalted butter

Procedures:

  1. In a 2 QT Pyrex Baking Casserole Dish, measure 360 cc water, MW until very hot.
  2. Pour Stuffing Mix in and mix.
  3. Top evenly with butter.
  4. MW (1.6 kw) for 5 min.
  5. Stir with a fork.

Comments:

Based on the package instructions from Kraft Stuffing Mix.

09/26/2010 Tortillas de Harina (Flour Tortillas)

Monday, October 11th, 2010

Ingredients: for 4 sheets of 8″ diameter Tortillas

  • 82 g all purpose flour
  • 0.83 g salt
  • 18 g lard (or shortening)
  • about 40 cc water
  • some bread flour (to handle the dough)

Procedures:

  1. FP flour and salt.
  2. Add lard to the FP, and PULSE.
  3. Gradually add water, while the machine is running.
  4. Divide dough into 4 equal portions.
  5. Shape each into a ball.
  6. Place the dough balls in a container with a lid or cover to keep them moist, rest for at least 15 minutes.
  7. Sprinkle some bread flour on the dough, and roll out to 8″ diameter round skins.  Brush off excess flour.
  8. Heat on a skillet or griddle  with medium heat, until bubbles start to emerge and show slight browning, cook both sides of each skin.
  9. Serve immediately, or wrap in foil and reheat briefly in oven before serving.

Comments:

Based on: Tortillas de Harina, (Book 2 in Bibliography)

The original formula was divided by 3.

The Tortilla gets too dry by the time the filling is done; so it is better to make the filling first and then make the Tortilla immediately before serving.  Also, when cooking the tortilla, stop when slightly undercooked.  I cooked thoroughly, which made the skin too dry to fold.

09/03/2010 Mrs. Alice Streeper’s Barley Amandine

Saturday, September 4th, 2010

Ingredients: 2 QT casserole dish

  • 1 Cup (169 g) Pearl Barley
  • ——————-
  • 2 Cups (411g, 14.5 oz, or 1 can) Beef Broth
  • 1 Cup beef broth
  • 1 Cup beef broth
  • ————–
  • 1 large ( 260 g) onion, chopped
  • 1/2 LB (8 oz) fresh mushrooms, chopped
  • 5 TBSP (65 g) regular salted butter
  • —————
  • dash salt
  • dash pepper
  • 1 Cup (139.3 g) roasted almonds, chopped with a mini chopper

Procedures:

  1. Roast barley until golden brown。
  2. Add 2 Cups (480 cc) broth and simmer until barley is tender .
  3. Add more broth to keep moist.
  4. Saute onions and mushrooms in butter.
  5. Add to the barley and broth.
  6. Season to taste.  Transfer it into a 2 QT Casserole Dish.
  7. Top with the roasted almonds.
  8. Bake, covered,  at 350F for 30 minutes.

Comments:

Based on the late Mrs. Alice Streeper’s hand written recipe given to me several years ago.

I used waterless cookware to roast the barley; but you may use other methods.  Be careful not to burn the barley.  For the waterless skillet, it takes about 3 min to burn if you are not watching.  So you just have to stay in front of the skillet and adjust the heat.

Since I had only 2 cups of beef broth, I substituted other 2 cups of broth with 1 cube beef bullion and 2 cups of water.

It takes a total of 2 hours of simmering for the barley to become tender enough.  I was wondering if the use of a rice cooker might shorten the process.

Mrs. Alice Streeper lived nearly 90 years, born in Pennsylvania, moved to Florida when she was very young, married to her coworker when she was working as a waitress at a restaurant.  She had one son.  Her first husband cheated on her, which resulted in divorce.  She raised her son without any support from her husband.  To her son, she never told any negative thing about his father, unlike most divorced single mothers.  She remarried the late Mr. William Art Streeper, later in her mid-life.  They both lived up to near 90 years old in Florida.  The Streepers were very good friends that I looked up to.  Alice handed out this recipe written on a large Post-It note to me, and said, “this is my so called secret recipe, and I give it to you.”  I said thank you and I never tried this recipe when she was alive. I regret that I did not have time with the Streepers to eat this casserole together, complementing her secret recipe.

07/15/2010 Sugo Dare Dressing

Monday, July 19th, 2010

Ingredients:

  • 70 cc Mirin, (measure into 150 cc pyrex measuring cup)
  • 1/2 TBSP salt
  • 67 cc vinegar, (measure into 200 cc measuring cup)
  •  1/2 tsp sesame oil
  • 1.5 TBSP roasted white sesame, ground

Procedures:

  1. Microwave Mirin and salt  in 150 cc pyrex measuring cup for 30 sec – 1 min (1.6 kw), until salt melts.
  2. Pour Mirin-salt mixture above over the vinegar, measured in 200 cc measuring cup, mix well.
  3. Add sesame oil and roasted ground sesame.  Mix well.

Comments:

Adapted from: スゴだれ、武蔵裕子、献立マンネリ解消講座、http://cookpad.com/recipe/1111352

According to the author, Mirin must be cooked to make the alcohol evaporate and increase Umami.