Stole this idea from my local Sushi Tashiro in RPV. I always wondered how they got their onions so thin and confetti like. Last week I popped in for lunch and they were prepping for dinner. Through the glass fish fridge walls I watched one of the chefs cutting a couple of dozen onions at once. He would get just about to the elastic band, then take it off and place it an inch down the stems. Works for anything from 3 too 30 onions and beyond. Endless onion possibilities.
marinade shrimps in an oven save dish with:
1T olive oil
1t each of ginger, garlic and powered lime (i've been dehydrating a lot, you can use fresh, you knew that)
handful of chopped parsley
sling shrimps in, stir, and place in fridge for an hour or so
heat broiler, sling under, 3 mins each side, scoop out shrimps with juice and put in pretty dish.
gratin: sweet pots, sliced 1/4 on a mandolin
can of (rested) coconut milk
2 T chipotle peppers in adobo sauce
salt to taste
pots in an oven dish
zap the chilies with a stick blender
pour 1 1/2 cups of coconut milk s-l-o-w-l-y on chilies (save the water for whatever)
add salt, zap
pour over pots
place dish in water bath and cook at 350 for 1 hour
let it rest for 1/2 hour
leaves of choice in bowl on table
bowl with gratin on table
shrimps in (yeah yeah, I know, you get it)
small bowl with tiny pieces of chopped up lime, skin on (i used indian pickled lime I made months ago)
party fun time!
3 Cup organic dried garbanzo beans
3/4 Cup Himalayan salt
2 T organic miso
3 Cup organic koji
3/4 Cup cooking liquid
Doesn't have to be organic, but i'm an organic lush!
4 cup water
2 tbsp miso paste
2 carrots peel, slice
cup of corn
tbsp dry wakami rehydrated (optional)
1 bundle buckwheat soba noodles (other type work also)
Small piece onion sliced
Boil noodles to instructions, run under cold water, place half in 2 bowls, set aside
Heat water in pan, add rehydrated wakami, simmer 2 mins
Add carrots, simmer 1 minute
Poach eggs 4 minutes (can be fried, leave cook until last)
Add corn onion, gentle boil, simmer 1 minute
Pour half soup in each bowl, egg on top, serve.
Makes 2 fat slices:
Half a pound of uncooked shrimps (prawns in the UK)
Two slices of bread (I used whole wheat, use any type)
1 stick of lemongrass
an inch of ginger
1-2 cloves of garlic
1-2 kaffia lime leaf
sprinkle of galgangal
drizzle of sesame oil
dash of light soy sauce
Sesame seeds (I used black and white but just white only works)
Place a baking try in the oven and pre heat to 350
chop up the ginger, garlic, lemongrass, lime leaf and add to a blender
clean the shrimps and chop each 1 into 4 piece and add them
pulse the mix until it forms a big gooey ball You can toast the bread first but allow it to cool completely before adding the spread. Fill a shallow bowl with sesame seeds. Spread the shrimp on once side of the bread nice and evenly and along the edges if you can. then drop it gooey side down in the seeds and spread the other side. Now sprinkle some seeds on the top side so you can flip it over and completely coat in seeds. Heat a little olive oil in a pan to a medium heat. add the slices and cook on both sides a 2-3 minutes carful not to burn the seeds. Then transfer to the oven and cook for a further 3 minutes. Cut in half and serve with your favorite dipping sauce. I made a Thai inspired sauce with chili sauce, lime, rice vinegar, soy and ginger
Toasted unsweetened coconut with homemade shredded pickled ginger, Indian style pickled lime and freshly roasted Spanish peanuts in a lettuce cup with tangy citrus dipping sauce
Simple finger food, great for parties and can be stuffed with almost anything.
I like playing Chopped, a cooking show where you have to cook from a bunch of mystery food items from a box. In my box I had a bag of smoked bacon pieces, onions, parmesan cheese and wonton wrappers.
First I put the onions on to caramelize slowly, seasoned of course.
Then I used a pair of scissors to trim away all the fat from the bacon, cut it into small pieces and sprinkled lots of grated lemon zest over it.
I kept and eye on the onions, stirring them to keep them from sticking.
I added some dried thyme to the onions, stirred it, and then pushed the onions to the side.
Then I put the bacon in the hot pan. It cooked quickly in the piping hot pan.
Once it was done I took it out.
There was lots of lovely bacon residues on the bottom of the pan, so I put the onions back in the middle and added a few tbsp of water and mixed it all around, essentially deglazing the pan.
I then continued cooking the onions until they had a nice deep colour.Right at the end I added some balsamic reduction, then took them out to cool.
I grated some of the cheese and got ready for rolling.
I placed a few bits of bacon, some onions and cheese in the center of a wonton, and brought the sides up, one over the other, and wet the spot where they met.
Then placed on a baking sheet.
Once they were all rolled, I lightly brushed them in olive oil and put them into a 385 oven and cooked them for 12 minutes (or until golden brown), turning them half way through
Shown here served with a sweet chili and lime dipping sauce
Light lunch of miso base with wakami seaweed, firm tofu, sweetcorn and a little red onion. I love seaweed!
I'm taking a trip to the LBC, on a mission trying to find some...
Basically, I'm going into the hood today (risking life and limb) to pick up lots of specialty item from Thai number1 market on Cherry Avenue.
I love this place and couldn't manage my cooking without a twice monthly visit. So look forward to some Asian fusion food on next weeks menu
never work in your kitchen, get creative and make some magic!