Houston

I've been in Houston for several days visiting my daughter, Helen, granddaughter, Grace, Helen's boyfriend, Will and his son Atticus. Alexandra, my youngest daughter came down for a week before me and has stayed this week too. It's been great to spend time with Helen and Grace who I don't get to see much and I've enjoyed getting to know Will. Helen has had to work so I've been hanging out with Grace and Alex. Cooking for them has been fun and different. Will is a pescatarian (eats only seafood-no other meat) so I've been making things with tofu, shrimp, roasted vegetables, and cheese. Here's the list of what I've made this week:
Sunday: Mabo dofu (spicy tofu) with shrimp, garlic scallion noodles
Monday: Roasted eggplant, zuchinni, summer squash (from my garden), sweet potatoes with feta cheese, olives, and pita bread
Tuesday: Open face quesadillas with peppers, onions, shrimp, cheese and cilantro pesto.
Wednesday: Flash blackened big eye tuna with cajun spices, wasabi soy glaze, rice, and steamed vegetables
Thursday: Night out to Carrabas!
Friday: Plan to make two types of bean burgers--black and pinto

Also made orange vanilla biscotti and strawberry rhubarb pie.

I also went to Red Robin's, a restaurant I've never tried, the day we went to Ikea for several hours. My intention was to have a salad but I ended up having their chili and munching on my daughter's fries and burger. The mile high mud pie we shared was over the top, but I wanted to compare it to the one I made (lame excuse). Actually, my mud pie was much better really.

After a visit to the Houston Space Center we stopped at Carraba's, the original one on Kirby St.
I had eaten at this one 20 years ago when I lived in Houston and remembered it being really good. It was smaller than the big chain duplicates and the hostess told us the Carrabas own this one and another one in Houston but all the others are owned by Outback Steakhouse. Maybe that explains why I didn't like the food at the Carrabas in Grapevine. I enjoyed the fresh herb and olive oil dipping sauce--very tasty and I'll probably make it sometime. My Mamma Mandola's Sicilian Chicken Soup was wonderful. Waiter said a woman comes in every day and makes that soup--pulls all the chicken off the bone by hand. The big chain Italian restaurants are such a sad imitation of the original. I returned to Carrabas last night with Helen and Will and we enjoyed dinner. I loved the Spiedino di Mare (shrimp and scallops breaded and grilled) and ate the fettucine alfredo, something I usually avoid. My plan to lose a few pound this week has not worked out.

My favorite dinner this week was the big eye tuna. Here's the recipe:

Flash Blackened Big Eye Tuna with Cajun Spices and Wasabi Soy Glaze

1.25 lbs big eye tuna steaks (1/2 inch thick) (you can also use ahi tuna steaks)
blackening spice (Paul Prudhomme's redfish magic)
1 T olive oil

Wasabi soy glaze

1/2 cup soy sauce
2 T sugar
2 T mirin
1 clove garlic, chopped
1/2 inch piece fresh ginger, sliced
Bring to boil, then simmer until reduced a little. Stain out garlic and ginger. Add wasabi paste, to taste. I used 2 tsp.

Heat skillet on medium high heat, add olive oil. Dust tuna steaks with cajun spices (lightly)
and sear 1-2 minutes on each side, and the edges. Tuna should be rare inside. Remove to plate. Slice tuna against the grain, and fan out on plate. Drizzle with glaze. Serve with steamed rice and sauteed or steamed brocolli, carrots, onions, pea pods.

I will make this again and take a photo to post.

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Okonomiyaki/Takoyaki Food Demonstration

Above: Hiroshima style okonmiyaki, yakisoba, and takoyaki

takoyaki cooking

Hiroshima style okonomiyaki

As you read from the previous post I was the guest speaker at the monthly meeting of the Fort Worth Japanese Society on July 18. I decided to talk about Japanese street foods and demonstrate two, takoyaki and okonomiyaki. I first heard about takoyaki on an episode of Bizarre Foods where Andrew Zimmern visited Osaka. He made a big deal out of sampling the takoyaki, calling it an "octopus ball" and showing the tenacles like they were nasty. When he stuffed the whole thing in his mouth (dumb!) he burned his tongue and was hopping up and down trying to chew it. I decided right then and there I would have to try it if I ever returned to Japan. I even wrote "takoyaki" down on a folder on places I would visit on my next trip.

Once I got to Tokyo I didn't really think about the takoyaki until one day when we were in the Harujuku area. I saw a small fast food type of restaurant called "The Gindaco" and there were big pictures of takoyaki everywhere. It was only 10 am so it wasn't even open yet but I told my husband we had to come back later to try the takoyaki. We were back when they opened and I ordered the traditional type and some cheese stuffed type. I thought it was delicious! Really, really good and I wanted to know how they were made. The restaurant had an open area where the cooks were making the takoyaki where they could easily be watched. I stood over there for a long time watching the process (and filming it) so I would be able to make it back in Texas.

I tried takoyaki again twice while I was in Japan, once at a street vendor by the Yasukuni Shrine (not good, soggy and undercooked) and then my cousin, Minako, pointed out that there was a Gindaco kiosk right by the Daiichi Hotel where we were staying! I had to go there but my husband was not enthused since he is not a takoyaki lover. We went but he didn't eat anything. It was wonderful again so I was determined to study up on how to make it. Once I got home I ordered a takoyaki pan from Amazon.com. You can get just about anything on Amazon. I got all the ingredients and made my first batch. It took a little practice to get it right but it turned out just fine. When I made it for the Japanese Society it was not as simple as the times I made it at home. Seems that talking, making the takoyaki, and turning it was a lot harder in front of 30 people. I made two pans at once which was a mistake because the second one cooked too fast before I could add all the fillings. Yikes! Then I turned the heat down and it didn't heat back up fast enough. I couldn't get them to turn easily so it looked amateurish. Oh well, live and learn.


Next time I will not try to make so many while I'm talking. In the end I think they tasted pretty good, although some were probably not done as well as they could be. Here's the recipe and instructions:


3/4 cup unbleached all purpose flour
1 1/3 cup warm water
1/2 tsp dashi powder
1 egg
pinch of salt
1/2 c cooked diced octopus (poach in water)
1/4 cup minced cabbage leaf
2 chopped scallions
1/2 c tenkasu (tempura batter bits)
pickled red ginger
Mix warm water and dashi together to dissolve. Add flour, egg, and salt. Coat takoyaki pan with oil and heat on medium high heat. Pour batter 1/2 full and add ingredients above, then pour more batter on top. Don't worry ikf it overflows a little because it will come together in a ball when it firms up. Once it starts to firm up use two skewers to form balls and start turning the balls. Brush with a little oil and keep cooking for at least 10 minutes.

Serve with okonomiyaki sauce, aonori (seaweed), katsuobushi (bonito flakes) and mayonnaise.


Okonomiyaki Sauce:
Combine ingredients in small pan and bring to boil, reduce and cook for 3 minutes.
1/4 c ketchup
1 1/2 T Worchestershire sauce
1/4 tsp mustard
2 T mirin
1 T sugar
1 T soy sauce

Okonomiyaki


I have always loved okonomiyaki. I used to eat it in Japan back in the 70's when I lived there during my Air Force assignment to Yokota and Tachikawa Air Bases. Cooking at the table, eating the pancake right off the grill, the unusual flavors, the whole process. During my recent visit (March/April 2010) we went to a small Okonomiyaki restaurant in Kamakura, the same one Helen (my daughter) and I went to in October 2007. We also ordered yakisoba and I enjoyed the old familiar taste of that as well.

One type of okonomiyaki I saw when we were walking around Tokyo at the various cherry blossom viewing streets was big displays of layered okonomiyaki with piles of noodles, topped with meats, vegetables, the pancake and toppings. This was Hiroshima style okonomiyaki.

I thought I would try to mke that instead of the traditional type. I had never made it before so I had to experiment at home. I made it one night and both Steve and I liked it immediately. The savory crunchy vegetables, bacon, egg, and toppings made a unique flavor combination.

My demonstration of the okonomiyaki went a lot better than the takoyaki and the members seemed to like it, particularly Ian, a college student, who was carefully observing and planning to make it in the future. His enthusiasm made the whole presentation worthwhile.

He and my son both helped me with the demonstration and I don't know how I would have made it without them!

The recipe for the okonomiyaki:


Batter

1 cup all purpose flour
1 cup water or dashi
1/2 tsp salt
2 T potato starch
1 egg

Mix together, using only enough water to create a medium thick batter.


3-4 oz shredded cabbage
1/2 cup bean sprouts
1/4 cup thinly sliced scallions
4 pieces back, cut to fit size of pancake
2 cups cooked chuka soba noodles
Garnish
2 T pickled red ginger
2 T aonori
1/4 c katusobushi (bonito flakes)
Mayonnaise


Make a pancake in a medium hot skillet. Add some cabbage and bean sprouts on top.
Take the bacon and place it on top of the cabbage and bean sprouts, then flip the pancake so the bacon can cook. In another section of the pan heat a small handful of soba, adding a little yakisoba sauce to it. After the bacon is cooked take the pancake and place it on top of the noodles. Let the pancake and noodles cook while you cook a fried egg next to the pancake.
Be sure to break the yolk. Let the egg cook briefly, then pick up the pancake and place it on top of the egg. Serve by flipping the whole thing over onto the plate. Garnish with the ginger, nori, and mayonnaise and a little katuobushi.

My new favorite okonomiyaki!

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The following excerpt is from the Fort Worth Japanese Society July/August Newsletter:

July Luncheon
Presented by Julia Dunaway
Julia Dunaway, a member of our society and a graduate of the Culinary
School of Fort Worth, will talk about and demonstrate one of the most
popular of Japanese foods –Japanese Street Food. Anyone who has
visited Japan is overwhelmed by the number of street kiosks cooking and
selling Japanese favorites such as yakitori, oden, squid on a stick, grilled
osembe, takoyaki and okonomiyaki. Julia will prepare these last two,
takoyaki and okonomiyaki.
We will all get a sample taste of Julia’ cooking. To satisfy our hunger, we
will also have catered Chinese food. $12.00 per person ($6.00 for
children up to 10 years old. Free for children 5 years old and under).
About Julia: Julia has been a member of our society for many years and
is the daughter of Tommie Steele –those of you who remember Tommie
know what a great cook she was, and Julia is taking up the challenge.
Prior to graduating from the Culinary School, she served in the U.S. Air
Force and is currently serving as the Chief Social Worker with the Bureau
of Prisons Medical Center, the former Carswell Air Forse Base hospital.
Julia recently started the Chef Julia Personal Chef Services and conducts
cooking demonstrations every Saturday at the Azle Farmers Market and
writes a blog, www.chefjulia.blogspot.com.
Don’ miss this great opportunity!
Sunday, July 18, 2010
From 12:30pm at the Yamagata Center
3608 Park Lake Drive, Fort Worth
Japanese Street Food:
Takoyaki vs. Okonomiyaki
–You Decide!
Sample a taste!

So check back after Sunday and I will post photos of the demonstration along with recipes.

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Stir-fried Vegetables and Meat

I got to test my new outdoor cast iron burner at the farmers market. Photos are coming--but just picture the type of burner you might see under a huge pot of oil people use for frying turkeys outside. The burner is great for outdoor cooking demonstrations too! It attaches to a propane tank and gets really hot fast.

So many fresh vegetables in season now and I've found the quick stir frying method very handy and healthy. Many of you have probably had bad "stir-fry" at some point. Unfortunately most of what is called "stir-fry" is a generic mixture of soggy vegetables and tough meat swimming in a bottled overly sweet or salty sauce and way too much sauce for that matter. If you try the instructions below you will discover how this dish should really taste. I never use bottled stir fry sauces or Asian sauce mixes because it is so much tastier to make your own (and you control the sodium as well as leave out the chemicals). Right now I have an abundance of squash, onions, a variety of peppers from bell to jalapeno, as well as edamame almost ready. This method is also a good way to use less protein. 8-12 ounces of chicken, pork, beef, etc works just fine.

I also have lots and lots of Japanese cucumbers every day! These are beautiful Suhyo Long and and Suhyo Cross. I made a version of cucumber kimchi which turned out so good. I brought a big bowl of it to the farmers market and was surprised at the reaction. I wasn't sure how spicy cucumbers with a garlic/ginger rice vinegar would go over here, but most people really liked it.

8 oz small pickling cucumber or Japanese cucumber
1 tsp kosher salt
2 cloves garlic, very finely minced
2 scallions, finely chopped
1 tsp finely minced ginger
2 T rice vinegar
1 T Red Chili paste (Sambal) or Srichacha
2 tsp sugar
1/2 tsp fish sauce

Cut cucumbers into slices and mix with salt. Let stand for 30 minutes. Drain liquid that accumulates.

Mix all above ingredients together. Mix into cucumbers. Refrigerate and use immediately, but it will get better after several hours in the refrigerator. This will keep for several days but you will probably use it before then. It's an excellent and low calorie snack!

Now, for the stir-fry recipe:

Master Recipe for Stir-Fried Vegetables and Meat

Step 1:
Choose a protein
3/4 lb. steak, pork, or chicken thinly sliced
3/4 lb. shrimp, peeled and deveined
12 oz extra firm tofu, cubed
Freeze meats first for easier slicing. Place cut meat in bowl and drizzle with 1 T low sodium soy sauce or Tamari, 1 T wine, sherry or Sake, if desired. Set aside.

Step 2:
Prepare 3 cups of any vegetables:
Sliced carrots, celery, bell peppers, onions, shallots, quartered mushrooms, sliced bok choy or cabbage, whole snow peas, sliced asparagus, baby spinach, halved cherry tomatoes, blanched brocolli or cauliflower florets, thawed or fresh peas or edamame, fresh or frozen corn or baby corn, cubed eggplant, sliced or cubed zucchini or yellow squash. If it can't be cooked in a couple minutes pre-cook it by blanching in boiling water or a couple minutes in the microwave. For a spicy stir-fry slice up some jalapeno peppers.

Prepare garlic and ginger by mincing 2 cloves of garlic and 1 T fresh ginger.

Prepare garnish: Thinly slice scallions, chop peanuts, slice up some jalapenos, chop some cilantro and set aside.

Choose a sauce:

Spicy
1/2 c chicken broth (low-sodium canned is fine)
1-2 T soy sauce or tamari
2 tsp rice wine vinegar
1 tsp sesame oil
1 tsp hot red pepper flakes or chili sauce
1 tsp sugar
2 tsp cornstarch
Mix together

Sweet and Sour
3/4 c chicken broth
1/4 c ketchup
2 tsp soy sauce or tamari
3 T rice vinegar
1/4 c sugar
1/2 tsp salt
1/2 tsp sesame oil
Mix together

Simple sauce:
1/2 cup chicken broth
1 tsp cornstarch
1 T soy sauce or tamari
1 T hoisin or Oyster sauce
1 T Chinese rice wine or sherry
(or leave out the Hoisin or Oyster for a clear sauce)

Drain marinade from the protein. Have all ingredients by the pan. Heat pan until very hot, then add 1 T vegetable oil. Cook the protein for a couple minutes. For tofu, brown on both sides, don't stir. Remove from pan and set aside.
Wipe out the pan, heat again, add another T of oil. Add the garlic and ginger, 2 minced scallions, a pinch of salt and sugar. Stir fry 30 seconds. Add the vegetables and cook until tender/crisp, then add meat an sauce and heat for 3 minutes. Add this point you can add some cooked noodles, either wheat or rice noodles which were previously cooked and drained well.
Garnish with the scallions, peanuts, cilantro. Don't forget the garnish--it really adds something.
Serve with rice if you didn't use noodles.

I use Hitomebore, a premium short grain rice. I buy it at Kokos Market on Williams Road in Ft. Worth. It's a little pricey, ($38.00 for a 15 pound bag) but worth it.

I hope you experiment with the stir frying and enjoy it.

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Oven Dried Tomatoes and Roasted Summer Vegetables on Cornmeal Cakes

I'm finally taking a little time to catch up. Last week I prepared fresh corn cakes with some of my oven dried tomatoes, herb goat cheese, and roasted eggplant. I used the Ichiban eggplant from my garden and simply cut it into cubes and roasted it in the oven with a little olive oil and sea salt for about 30 minutes. The combination of the nutty eggplant with the goat cheese, intense tomato flavor from the dried tomato, and the fresh corn, still a little crisp, was wonderful.
When I came back this week two people told me they went home and made the corn cakes!
Also, a woman who sampled my migas tacos the first week who appeared to be very elderly and frail, having diffculty walking with her cane but patiently watched me prepare the migas and asked many questions, told me she made the recipe and loved it. I did not expect to have so much fun at the farmers market interacting with the people. I've met growers and their families, a woman who makes the most delicious salsa and pickled jalapenos, Judy Rose (Honey's Sweet Jalapenos), and the customers who come out early on a Saturday morning to buy vegetables. I've really enjoyed talking to the growers, all locals who have gardens, and the main organizers, Kristoffer and Lisa Rasmussen, who must have farm judging by the amount of vegetables they bring every week! I was not expecting to have so much fun talking to the children of the growers though. The Rasmussens have the most intelligent, hard working children from 8 year old Meta who grows her own cucumbers to 17 year old Zoe who sells the produce. There are a couple little girls who come with their dad every week and they are so interested in what I'm cooking and can't wait to try it. Next week I'm bring Kyndal, my 6 year old granddaughter, with me. I know she'll have a good time!
Back to the food--Recipes for last week:

Oven Dried Tomatoes and Roasted Summer Vegetables on Cornmeal Cakes

I posted the oven dried tomatoes in a previous post. For the herb goat cheese, take 4 oz of fresh goat cheese, mix with minced herbs of your choice such as basil, thyme, rosemary, parsley, a couple tsps of milk and mix until creamy.

Cornmeal cakes
1 1/4 c stone ground cornmeal ( I used Lamb's, made in Converse, Tx)
3/4 c corn flour ( you could also use all purpose flour but I was keeping it gluten free)
1 3/4 tsp baking powder
3/4 tsp salt
1 2/3 c milk
4 T melted butter
1/4 c honey
2 eggs
3/4 c fresh corn kernals
1-2 minced jalapeno peppers
3/4 c shredded cheese (Cotija, Monterey Jack)
Whisk dry ingredients together. In another bowl mix wet ingredients, then pour into dry ingredients and mix together. Add corn, peppers, and cheese and mix again. Cook in a hot, oiled skillet.
Serve by placing tomatoes and roasted vegetables on top of cornmeal cake, topping with goat cheese.

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