Mushrooms Gratin

When the Missus came back home from work last night, the night was miserable with wind and rain.
As I came back a lot earlier, I decided to prepare a simple hot dish to warm her up.
I had just bought plenty of mushrooms at the supermarket and they were to come handy!

I used five of them, three shimeji varieties, one eringe, and the last maitake.
Of course you can use absolutely any kind of fresh mushrooms in that simple recipe:

Mushrooms Gratin!

There are two ways to go about this recipe:
Either you make less sauce and include only one egg white and 50 ml of fresh cream, or you use the whole ingredients like I did to avoid any wastage. In the latter case many will call this gratain an open quiche, although a recipe is slightly different!

INGREDIENTS: For 2~4 people

-Mushrooms: as much/many as you want! At least two big fistfuls.
-Eggs: 4
-Butter: 50 g
-Fresh cream: 200 ml
-Salt, pepper, nutmeg: to taste

For frying the mushrooms:
-Olive oil + butter: 1 large tablespoon of each
-Shallot: 1 (chopped fine)
-Garlic: 1 clove (chopped fine)
-Fresh herbs: to taste, finely chopped (this where you can further improvise)
-Slat (a little!), pepper. Other spices are OK, but think about the whole balance!

RECIPE:

-Preheat oven to 250 degrees Celsius.

-Separate yolks from whites.

-Drop the olive oil and butter in frypan to fry the mushrooms. on a medium fire, fry shallots and garlic until they become translucent.

-During that time, melt 50 g of butter over a small fire in a pan or frypan. Once the butter has melted, add egg yolks and keep stirring all the time to obtain a smooth sauce. Stop for a only a few seconds to drop the mushrooms into the frypan. Fry the mushrooms over a medium high fire. Toss them from time to time while you stir the egg sauce.

-Once the egg sauce has attained a smooth and creamy aspect, add the egg whites and keep stirring energically for a while. Once everything is well mixed add fresh cream and stir again. Once it is smooth, add salt, pepper and nutmeg. Mix and switch off the fire.
Fry the mushrooms until tthey have become soft and releae their juices.
Add salt, pepper and spice and stir for a few more seconds.

-Pour all the mushrooms and their juices in a flat shallow oven dish.
Pour all the egg sauce evenly over the mushrooms.

-Bake for about 10 minutes and serve hot!

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Dodol-Mochi

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Advertisements

Today’s Lunch Box/Bento (’09/74)

It’s been more than two weeks since I last wrote about my bentoes!
Don’t worry, the Missus is still making them!
The reason for this prolonged silence is that we did travel a couple of times on Mondays and Tuesdays. Otherwise the Missus had prohibited me from reporting on them as she did not judge them worthwhile.

Today’s bento can be considered a classic Japanese beto with steamed rice with various garnishes.

The Missus steamed fresh rice with hijiki/sweet seaweed and beans on top, which she stirred altogether upon being cooked.

Soft-boiled eggs (meaning that the yolk is still soft) seasoned with roasted black sesame seeds.
The salad consist of boiled na no hana/rape blossoms and fried shimeji mushrooms seasoned with goma tare/sesame dressing.

As for the meat part she fried chicken tsukune/ patties.

Before frying them she made a slice of renkon/lotus root to adhere to once side for added crucnchiness.

The other side after being fried in a Japanese-style sweet and sour sauce.

The salad/dessert consisted of pieces of jiro kaki/squat persimmon, sliced radish and muscat on a bed of fresh leaf vege/herbs.

Back onto a healthy road!

RECOMMENDED RELATED SITES:
Warren Bobrow
Bread + Butter
Zoy Zhang
Hungry Neko
Think Twice
Frank Fariello
Mangantayon
Hapabento
Elinluv Tidbit Corner
Tokyo Terrace
Maison de Christina
Chrys Niles
Lexi
Culinary Musings

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Cheese Cake at Il Cuore

Altough cheese cakes originally came from reece, the Japanese have simply turned into an art of their own!

This very Sunday, as we had finished our cricket session very early, I still had time for a quick lunch/snack as I cycled across town on my way back for a quick visit to my office and laptop.

Il Cuore is my favourite Italian Caffeteria in Shizuoka City, a locality replete with Italian establishements. It is unpretentious, but authentic (although all the staff is Japanese) and very convivial.
I ordered a plate of Parma Ham and a smaller one of Italian cheese with home-made bread and a couple of glasses of red Italian wine.
I was about to call it quits when my eyes spotted the enormous cheese cake in the display fridge. It was 30 cm (1 foot!) wide and at least 5 cm ( at least 2 inches) thick! Officiallyit made for 12 portions, although I suspect it could make for far more!LOL
I just had to have it, regardless of my waistline!

Served with some icing sugar and a sprig of fresh mint, it had the perfect balance (nothing to do with the cloying sweetness of some cakes bought over the counter!).
Made by the young chef, Seiya Maejima, It was fullfilling but light and very easy to eat (wolf down!). I didn’t ask for his secrets, but I know it took 1 kg of cream cheese to make.

As for the biscuit base, I only know they are Italian.
A cake to emulate!

CAFFETERIA IL CUORE
420-0035 Shizuoka City, Aoi Ku, Shichiken-cho, 13-20, Ishiwata Bldg. 1F
Tel. & fax: 054-2723737
Business hours: 11:30~23:00 (closed on Tuesday)
Credit Cards OK

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Dodol-Mochi

——————————–
Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Vegan Tofu Cuisine: Agedashidofu

“Agedashidofu” or (Tofu first deep-fried, then served with dashi soup” is a very popular Japanese dish that can easily be adapted to fit vegetarian and vegan priorities!
Moreover, whatever dashi/soup is left can be poured onto a bowl of freshly staemed rice for a fillingand healthy suppelementary dish!

Veagn Agedashidofu!

INGREDIENTS: For 2 people

-Tofu (momen tofu) 1/2 a large piece (can of course be increased!)
-flour: 1 tablespoon (whatever flour as this could add an interesting variation!)
-Cornstarch: 1 tablespoon
-Oil for deep-frying
-Freshly grated daikon (to taste)
-Thinly chopped leek (to taste)

-Dashi (konbu/seawed dashi): 100 ml
-Soy sauce: 2 tablespoons
-Mirin/sweet sake:2 tablepoons

-You may add spices of your choice, especially grated ginger and hot chili powder!

RECIPE:

1. Pressas much water out the tofu as possible.
Cut the tofu into large pieces. Take as much as humidity off their surface by wrapping inside a clean cloth for a while.
Mix the flour and cornstarch.
Roll the tofu pieces into the flour and cornstarch so as to cover all sides.
If you don’t have enough flour/cornstarch, prepare more.

Drop in deep-frying oil at 170 degrees.

2. Prepare the dashi soup by heating the konbu dashi with the soy sauce and mirin (and extra spices if wanted).

3. Pour the dashi in individaul dishes.
Place fried tofu in the middle.
Top tofu with freshly grated daikon and chopped leek.

SUGGESTION:

Boil some cut mushrooms in the dashi before serving them together with the tofu!

Easy and healthy, isn’t it?

RECOMMENDED RELATED SITES:
Bread + Butter, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, One Frugal Foodie, Bite Me New England, Heather Sweet, Dodol-Mochi

——————————–
Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Tamagoyaki with Spinach & Corn

I have always been surprised to find out how Japanese Omelette or Tamagoyaki is so popular abroad.

Here is a simple recipe that adults and children alike will love to eat either as a main dish or as a snack!

Tamagoyaki with Spinach & Corn!

INGREDIENTS: For 2~3 people

-Eggs: 3
-Dashi/soup stock (konbu/seaweed or chicken): 3 tablespoons
-Japanese Sake: 1 teaspoon.
-Sugar:: 1 tablespoon
-Salt: 1/4 teaspoon
-Spinach: 50 g (boiled and drained completely)
-Soy sauce: 1/2 teaspoon
-Corn: 4 tablespoons (already boiled/canned)
-Vegetal oil: 1/2 teaspoon

RECIPE:

1 Boil the spinach for a minute or two maximum. Let cool completely and press hard to drain all water out. Chop finely.

2Boil the corn if necessary and drain completely. (If canned, drain thoroughly)

3 Beat the eggs in a bowl. Add dashi, Japanese sake, sugar, and salt. Mix well. Add spinach and corn and mix well.

4 Heat frypan and cook as described in Tamagoyaki Basic Recipe.

5 Cut and serve!

RECOMMENDED RELATED SITES:
Bread + Butter, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, One Frugal Foodie, Bite Me New England, Heather Sweet, Dodol-Mochi

——————————–
Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Tofu Chocolate Cake

As I said before, tofu has the great quality that it makes all things lighter, especially cakes.
have you ever thought of combining it with Chocolate?

Tofu Chocolate Cake!

INGREDIENTS:

-Light flour: 80 g
-Baking powder: 10 g
-Cooking chocolate or normal chocolate (the higher percentage in cocoa, the better!): 1 standard tablet/bar
-Eggs: 2
-Margarine or butter: 1 tablespoon
-Cocoa powder: 20 g
-Rum: to taste
-Tofu (light/kinu tofu): 300 g
-Sugar: to taste (depends on people!)

-Fresh cream: 100 ml
-Jam: 1 tablespoon

RECIPE:

-Whip the tofu until smooth. Pass it through a fine mesh sieve.

In a separate bowl pass the flour and baking powder through a fine mesh sieve.

-Melt margarine/butter and chocolate on a bain-marie (put the bowl inside a larger one over a fire.
Add 50 ml of hot water and the coca powder. Keep mixing until misture thickens.

-Separate egg yolks and whites.
Beat the whites in to solid meringue.

-Add flour and baking powder, egg yolks, rum and sugar to chocolate mixture. Mix well. Fold in the egg whites in.

-Check taste. Add flour and cocoa powder if necessary. mix in quickly.

-Line your rice-cooker with a little oil. Pour in the whole mix and switch on the rice-cooker.
If you do not have a rice cooker, pour the mixture inside a mold and bake for about 20~25 minutes at 180 degrees Celsius (check from time to time.

-Wait until cooled down completely before taking out.
Serve with whiiped cream mixed wit a little jam of your choice.

Plenty of variations possible!

RECOMMENDED RELATED SITES:
Bread + Butter, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, One Frugal Foodie, Bite Me New England, Heather Sweet, Dodol-Mochi

——————————–
Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Japanese Cuisine: Cabbage Rolls

Cabbage Rolls or stuffed cabbage have a long history and have become one almost universal dish.
The concept comes from the “dorma” in Anatolia (turkey) during the first Century A.D. which were conceived with grape leaves.
Cabbage being a prominent vegetable in Europe, it was only a question of time before cabbage leaves replaced the grape leaves!
The first mention in Japanese history dates back to 1895 when they were called “Rooru Kabetsu/Roll Cabbage” (the other way round!).
They can found in most homes, at oden restaurants and in many other establishments. They are particularly popular in winter when cabbages are everywhere in supermarkets.

The recipe below is the basic one. I will leave to you how to experiment on quantities!
Keep in mind that meat can replaced with tofu, but you will probably needs konbu dashi/seaweed stock.

Choose cabbage leaves of the same size (number depending on servings).
Bring lightly salted water to boil and dip cabbage leaves in water long enough to soften them. Lay the cabbage leaves on a piece of kitchen paper or clean cloth to take off excess water.
Put aside.

Chop some onion very fine and mix it with minced meat of your choice (pork, beef, lamb). Season with salt, pepper, nutmeg, clove and pther spices of your liking. Mix well.
Note: I personally add some chopped garlic and tiny cubes of lotus root.

Shape minced meat mixture into elongated balls of the size you wish for stuffing the cabbage. Their length should be equal to the width of your hand (that is, if you are not 7 feet tall!).
Fry them in olive oil until their surface is well cooked (this will prevent unwanted breaking off later). Sprinkle them with a little white wine or Japanese sake for more seasoning.
Place them on a plate and let them cool off completely.

Roll a meat ball in each cabbage leaf.

Bring the ends of the cabbage leaves under the roll and place each roll in the pot as shown on picture above to prevent rolls from moving away (around). If you are not confident, tie some kitchen thread around or secure them with a wooden toothpick, altough this can become very bothersome upon serving and eating.

Fill the pot with a soup made with chicken stock.
This is when you can add a few more spices, but don’t overdo it!
Of course you could could cook it with kimchi for example.
Simmer for about 30 minutes over a medium high fire.
Only then can you scoop the cabbage rolls out.
Keep in mind the soup is great, too!

Here you are! Enjoy!

NOTES:
-If served to children, careful on the spices and garlic!
-Instead of the chicken stock, you may use tonkotsu ramen soup!

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-