Raves for Ravioli

Posted on September 18, 2013 by Marilyn

Click here to view recipe.

Beautiful Butternut Squash Ravioli with Roasted Hazlenuts

Beautiful Butternut Squash Ravioli with Roasted Hazelnuts

I have mentioned that I love to cook with friends, and ravioli is THE perfect two person project where two heads (or four hands, if you will) are definitely better than one!  My friend and I made butternut squash raviol iin November of 2011 they lasted until the following July. For our second annual ravioli-making get together, we repeated butternut squash because it was just to die for. We also tried a new recipe – dairy-free chicken/caramelized onion raviolis; we concurred that the onions overpowered the chicken.

For our third annual pasta-making party this past summer, we made the perfect trifecta: butternut squash, chicken/corn and mushroom ricotta.  Bingo! Each was perfect and after splitting the work and the goods, we each now have over 180 raviolis in our respective freezers.

Pounds of Pasta!

Pounds of Pasta!

There were two parts to our extravaganza.  Friday morning after our exercise class we drove to the Pike Street Market and picked up 60 sheets of pre-ordered, fresh egg pasta.  Calling ahead was necessary with an amount like this.  I braised chicken thighs and cooked the squash, and my friend Eileen sauteed the mushrooms and fresh sweet corn.

Saturday we started at 9 am to avoid the heat, and not only did we produce dozens of ravioli, we each had four large bags of pasta scraps  left over that we cut into pappardelle or useful noodle size pieces.  Oh, and we even managed to fit in a half hour lunch break (ravioli of course) in between.  Start to finish, we dried the last dish four hours later.  The next day we each had to bag our flash frozen ravioli and label what was inside.  My freezer now has ravioli that should (fingers crossed) last throughout the year – and if we run out before next summer we’ll do it again.  Believe me, these are YUMMY and a wonderful girlfriend project!!

Preparing the Pasta

Preparing the Pasta

Preparing the Pasta:

To make the ravioli for all three kinds of filling, I bought 60 sheets of fresh pasta which is a few more than necessary.   The 60 sheets of what I buy at deLaurenti (5” x 12” sheets)  make at least 360 ravioli and at least 8-10 bags of noodle scraps. Or if you live in Seattle, you can even order pasta sheets through Amazon Fresh and have them delivered to your doorstep!

I cut off 2 ½ inches from the short ends of the ravioli sheets so each sheet fits into the mold (save the part you cut off to use at the end for additional raviolis).  By cutting off a bit we ended up with a 5 x 10 sheet which fits my ravioli making tray.

Butternut Squash Filling

Butternut Squash Filling

Roasted Butternut Squash Ravioli

(Fills 11 dozen)

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Ingredients:
  • Two large or 3 smaller butternut squash
  • 1 ⅓  c fresh whole milk ricotta cheese
  • ⅔  cup grated good quality imported parmesan /reggiano cheese, grated
  • 1 tsp grated nutmeg
  • 1 Tbsp fine grained sea salt or more to taste
  • 1 stick melted salted butter
  • 1 -3 tsp granulated sugar

Instructions:

Pierce each squash while whole about in about 8 places with a knife, and microwave 4 ½ min, turning once.  Cut off the stem end and bottom and slice the squash lengthwise, remove seeds and place flesh side up in deep pan in a 400 degree oven for one hour or until the flesh yields easily with a fork.  I did brush the tops with a tiny bit of olive oil prior to baking.  Cool a bit and scoop the flesh into a strainer and drain it at least an hour.  Discard the extra liquid and mash the cooked, drained flesh. Cover and refrigerate.

Once the squash has chilled, place it in a large mixing bowl and add the rest of the ingredients, taste filling and add more salt, or cheese to taste.  I do this all by hand.

To make the raviolis, put one sheet of trimmed pasta on the ravioli maker bottom  and follow directions for your ravioli maker. Press the top to make indentations and fill with about 1 ½-2 tsp filling per ravioli on each tray.  Brush between the raviolis with a diluted egg wash (1 beaten egg + 2 tsp of water-make more egg wash as needed).  Lay a second pasta sheet on top after the egg wash in brushed and roll with a rolling pin well so it cuts apart.  Remove raviolis and place on a large parchment lined tray so they are not touching each other. We fit about 40-45/tray.  Freeze each tray overnight and then bag them (10-12 per bag) so they don’t stick together.

When ready to serve, boil them while still frozen for 3-5 minutes. Cook as many as you want – figuring 5-6 per person for a first course, or 10-12 for a main.  Drain well and coat with  a sauce  of your choice.

For this ravioli version, we browned some butter and tossed the raviolis with the butter along with some toasted hazelnuts, a squirt of fresh lemon and some fried sage. A chiffonade of basil would be a lovely alternative to the sage.

Up next week – recipes for the Chicken & Corn and Mushroom & Ricotta raviolis! Abbondanza!

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Klassy Kugel

Posted on September 11, 2013 by Marilyn

Click here to view recipe.

Freshly Baked Kugel

Freshly Baked Kugel

Back in my catering days, I prepared hundreds of luncheons for Bar and Bat Mitzvahs, weddings, funerals and various life cycle events.  The most requested item on my menu?  Kugel! (Pronounced KOO-gull).   Kugel refers to a baked Jewish pudding, occasionally made with egg noodles, and it is often served for a Sabbath meal, or for a Jewish holiday such as Rosh Hashanah or after Yom Kippur for Break the Fast.

It is funny to me that this rich, dairy-laden, gluten-filled dish is so beloved by many Jewish people of Eastern European origin.  When I would make an extra pan of kugel to bring home and feed my family twenty years ago, the kids would groan and complain, “NOT kugel again.”  Because of their less than enthusiastic reception, I hadn’t really made kugel for my family too much until this Jewish New Year.  And I had to laugh  when my daughter-in-law emailed me for my recipe…how things change.

When I was growing up, our standard Klass family kugel was basically savory egg noodles held together with shmaltz (chicken fat) and eggs.  No dairy, no sugar, nada.   My ingredients and methods have morphed over the nearly twenty years I’ve been making this sweet creamy version for catering clients. I have grown to like and appreciate how good my recipe is – and I’m thrilled to share it with you.

Right Out of the Oven

Right Out of the Oven

A few things to note:  First of all, it is super important to soak the white raisins in fresh orange juice for several hours to plump them and impart them with a distinctive orange flavor.  Ditto the fresh orange zest.  And don’t try lowfat or nonfat “sour cream”…to me it is an oxymoron.  This isn’t a recipe you are going to eat on a daily basis, so use the real, full-fat stuff and enjoy the final dish.

Marilyn’s Orange White Raisin Noodle Pudding

Serves 10-12

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Ingredients:
  • 12 oz of dried wide egg noodles, undercooked (see notes below)
  • 3 Tbsp of melted butter
  • 1 cup white raisins
  • 2 large oranges
  • 4 eggs
  • 1 pint of full fat sour cream
  • ½ cup whole milk
  • 1 tsp. pure vanilla extract
  • 1 cup granulated sugar
  • ½ tsp. table salt
  • Zest from one orange (I use my microplane grater)
  • 2 Tbsp cinnamon/sugar mixed to top
Instructions

The day before (or several hours before) making this, remove the zest from one orange and squeeze the juice of both oranges.  Wrap the zest in some foil and refrigerate.

Soak 1 cup of white raisins overnight in the orange juice, turning a few times. Place this in the refrigerator while they are soaking.

Two hours before you start “kugeling” (a term we used to say when making 12 pans of this for an event), butter a 9 x 13 pan, (or smaller if you want it higher).

Bring a 6-8 quart large pot of salted water (1 Tbsp table salt) to a boil.  Drop in the entire bag of wide egg noodles, stir briefly and leave on high heat uncovered.    Begin timing and cook for 5 minutes.  The water may not return to boiling, but taste a noodle after this time and it should be a little chewy still.  Drain the noodles and rinse with cold water to stop the cooking.  Return the noodles to your pot and stir in melted butter.  Stir in drained white raisins, and pour into the baking dish.  Even out the top.

Beat the other ingredients in the order listed (eggs through zest), mix well with a whisk and pour on top of noodles, pushing the noodles down into the liquid.  Smooth the top.  (I use disposable gloves and pat it with my hands).  Top with a mix of cinnamon/sugar and bake at 350 for 45 minutes or until a knife when inserted comes out clean, much like custard. It might seem greasy from the butter, but this sinks into the kugel as it cools.  Let rest at least 15 minutes before cutting.

Kugel is good warmish, and there are those who love the crispy edges and those who love the inside pieces.  Once cooled, cover well and refrigerate for up to a week or freeze for up to a month.   You might even decide to have this for dessert!

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Bowled Over

Posted on September 4, 2013 by Marilyn
My big, beautiful bowl

My big, beautiful bowl

I’ve mentioned in the past that I don’t go for a huge amount of kitchen equipment – including pans, bowls and utensils.  I’m just not one to see a beautiful kitchen item in the display at Williams Sonoma and say to myself, “I MUST have that!” I’m more of a utilitarian,  evidenced when I was visiting my son the other week. Sadly, he didn’t own a huge, lightweight metal bowl like I have, and I really missed it when I was trying to mix together some turkey loaf.  Honestly, I pull my bowl out of the cupboard almost daily. It helps me easily mix meatloaf, toss grains and salads to coat them evenly, hold the honey/oil coating into which I toss my pre-cooked granola. I truly need a bowl of this size … in fact I could even use one a tad bigger!

So if you want to purchase something for a cook in your life or for YOURSELF, think about finding a big metal bowl.  It might not seem like the sexiest gift. And yes, it would be difficult to wrap. But really – there is no better kitchen tool.

They are especially reasonable at a kitchen supply outlet or a store such as Cash and Carry.  A kitchen equipment store carries them as regular inventory.  It’s better than buying it at a kitchen shop where they are better quality (not necessary) and a lot more expensive.

Mine has a 16-inch diameter (rim to rim across the widest part of the top) and five inches deep.  It holds a double batch of granola, as shown in the picture.  I use it for doubling my bird seed cereal, for making large fruit or grain-based salads, whenever I double or triple a meatloaf recipe – just about anything. It cleans easily and it’s so lightweight!  I don’t know what I’d do without it. I have a “thing” about plastic bowls, even for mixing and my largest glass bowl isn’t close to big enough.

I urge you to get yourself one of these if you don’t already own a similar metal bowl.  You won’t be sorry!

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A Walk Through History

Posted on August 28, 2013 by Marilyn
Foiled! "TV" Dinners ... not so tantalizing.

Foiled! Dinners of yesteryear

Growing up in Iowa, I primarily ate homecooked meals made with local, somewhat sustainable sometimes farm-to-table ingredients.  In fact, I didn’t know macaroni and cheese came in a box.  My mom fed me and my siblings canned vegetables during the winter when fresh produce was hard to come by, but all cookies and cakes started with raw ingredients — never a box mix.

So it’s a bit of a non sequitur that, from time to time, we enjoyed TV dinners.  We were allowed only kosher foods at home, yet when my parents left for their date night we were occasionally fed prepackaged, frozen meals – served on paper plates with disposable cutlery, of course.  Two or three times a year, we’d line up downstairs (no non-kosher foods in the kitchen heaven forbid!)  and dig into turkey with mashed potatoes or meatloaf with green beans and congealed apple crisp…and we loved it! I think the allure was based more on the rarity of the occasion than the actual taste though…

This was my mom’s version of fast food – and these meals could be purchased from the frozen foods section and kept in our upright freezer, then reheated when the need arose. Today they are not called “TV” dinners.  Remember, back in the 1950’s there weren’t carry out foods or prepared foods for purchase. If  I recall correctly, McDonalds only arrived in Sioux City, Iowa sometime in the late 1950’s.

Fast forward  many many years to this past winter. It was a Sunday night  and my husband announced that he wanted to be in charge of dinner  That was music to my ears, and off to the supermarket he drove.

And this is what appeared on my marble countertop — Frozen TV Dinners.   Four aluminum trays.  He bought the “Hungry Man” or extra large size so we could taste it all.

TV Dinners ... not so tantalizing...

TV Dinners … not so tantalizing…

Full disclosure: this is not my idea of a tasty, nutritious meal!  Yet I am always pleased when someone else in my family makes dinner from start to finish and I view it as a  cooking vacation of sorts for me!

The “TV” dinners looked a lot like how I remembered. And the taste?  Let’s just say it wasn’t my finest meal.  Salty and bland and monotone, but it sufficed and there was no time needed for food preparation or kitchen clean up.  I don’t think we’ll be doing this anytime soon. But it’s the thought that counts!

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Daniel’s Chicken Salad

Posted on August 21, 2013 by Marilyn

Click here to view recipe.

Creamy Curry Chicken Salad

Creamy Curry Chicken Salad

I often rename my recipes once I rework them and make them more to my taste.  I don’t even recall the original name of this recipe – but for as long as I can remember, my favorite chicken salad has always been known as “Daniel’s Chicken Salad.” Daniel (known to his friends as “Dan” but always Daniel to me) is my middle child, (now 33 years old)  and has loved this for as long as I can remember.  It’s straightforward, heavy on  protein, and has a sweet component that complements the savory chicken.  Of course, our family loves curry so this fits perfectly.

I usually make this recipe with halved red or green grapes, especially during the winter, but the other night I had some beautiful  red cherries from the farmers market.  Badda bing, badda boom.  Oh, and leftover homemade mayo from last week’s post.  I also own a handy dandy cherry pitter that I use to quickly remove the pits from the cherries, kind of like a hole punch you use for paper.    WARNING: I once cracked a tooth with a cherry pit, so be careful here to make sure all the cherries are minus the pits after you halve them.

My beloved cherry pitter

My beloved cherry pitter

On Sundays I often roast chicken breasts (bone-in and with the skin on … much more flavor and moisture) in my toaster oven.  After it is barely cooled, I skin them (and let’s face it, I eat a teeny bit of the crispy skin!)  remove the bones and then it’s ready to be cubed or shredded for salad, or sliced into a sandwich or pasta dish.  For the two of us, I do four large chicken breast halves – and I share the fresh roasted chicken with company if need be.  The bones are usually combined with veggies and water to make chicken stock!

The rest of this recipe comes together in a heartbeat.  Make the mayo (link to mayo recipe) or use Best Foods mayo if you choose.  This keeps in the fridge for at least five days.  SO easy and yummy, any time of the year!

Daniel’s Chicken Salad

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Chicken Ingredients:
  • 4 split chicken breasts (bone-in, skin-on)
  • Extra virgin olive oil to brush on top
  • 1 tsp Sea salt
  • Freshly ground black pepper
  • 1 tsp smoked or regular paprika
Chicken Instructions:

Preheat oven to 425 degrees. Place the chicken breasts on a foil-lined, rimmed pan and rub with the skin with olive oil. Sprinkle liberally with salt , pepper and paprika.

Roast for 35 to 40 minutes, until the chicken is just cooked. When cool enough to handle, take the  meat and skin off of the bones, discard the skin, and shred the chicken in large bite-sized pieces or slice or cube it. Use two of the breasts for this salad and the rest of the chicken meat can be cooled and covered, then refrigerated for another use.  Or you can leave two of the breast halves that are roasted intact and serve them-bones, skin and all-for dinner!

Salad Ingredients
  • 1 lb chicken breast meat, cooked and cubed (about 2 large half breasts)
  • 1 cup red or green grapes or pitted red or Rainier cherries, cut in half and seeds removed
  • 2 stalks finely sliced celery
  • ¾  cup coarsely chopped toasted walnuts or pecans
  • ¼ – ½ cup  mayo (I use homemade-BEGIN WITH JUST A BIT)
  • 1 tsp curry powder
  • Salt and pepper to taste
  • Arugula or lettuce leaves for garnish
 Salad Instructions

Start with just ¼ cup of mayo and mix with all of above. The mayo should barely coat the salad, not be gooey.  Taste and adjust curry, salt and pepper.  Add more mayo if desired.   Makes about 5-6 side servings, or 4-5 main servings.

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Homemade Mayonnaise

Posted on August 14, 2013 by Marilyn

Click here to view recipe.

Roasted Salmon with Dijon Mayo Sauce

Roasted Salmon with Dijon Mayo Sauce*

This post and the following recipe happened as a result of cooking failure.

It is very rare that I make a recipe that doesn’t “turn out.”  I’ve made mayonnaise many times before from scratch, and I’ve never had a problem.  Generally I’m too lazy to whisk for ten minutes so I make my mayo using my immersion blender and drizzle in the oil very slowly.

Last week I ran out of mayo and thought it would be no big deal to produce another cup or so, and the darned stuff became very liquid.  I threw it out, and started over.  Same thing.  This happened THREE TIMES, and I used to be a paid professional cook.  I became irritated over wasting so much sunflower oil!

So, I investigated and came up with a super simple recipe that requires nothing more than 1)  having the egg at room temperature (very important) and 2) just dumping every single ingredient together (even the oil) into a container that is barely bigger than the immersion blender.  Then you turn on the motor, keep the blade low in the liquid and slowly raise it up as the mayo starts to thicken.  Do not overblend.  This takes less than 20 seconds and is much less aggravating than the “drizzle in the oil by drops” method.

Cup & Immersion Blender

Cup & Immersion Blender

Right after I figured this out, I saw a post using the EXACT SAME METHOD.  The published recipe had fewer ingredients but eerily described my method to a “T”.  Brilliant minds think alike, I guess.

Homemade Mayonnaise

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Ingredients:
  • 1 whole large egg, room temperature
  • 1 cup sunflower oil  (do NOT use extra virgin olive oil unless you want a distinctive , more bitter taste)
  • 1/2 tsp fine grained sea salt
  • ½ tsp dry mustard
  • 1 pinch granulated sugar
  • 1 Tbsp fresh squeezed lemon juice (more to taste – and I used more)
Instructions

Put everything into a container that is narrow and tall and barely accommodates your hand blender.  Put the motor on and keep the blender toward the bottom until the mayo starts to thicken, then slowly raise the immersion blender toward the top of the ingredients.  This takes a total of about 15 seconds.  Once it looks like mayonnaise, STOP and do not overblend.  Put into a covered container and keep for up to 10 days in the refrigerator.  The mayo will look quite yellow in color.

*For the Dijon Mayo sauce pictured at the top of this post – combine the following ingredients (extra sauce can be stored for a week in the refrigerator):

  • 1/2  cup mayo
  • 1/3 cup Dijon mustard
  • 1-2 Tbsp sugar
  • Dill to taste (dry OK)
Cook’s Notes:

I use this as a starting point, and love to add a variety of ingredients. Here are a few of my favorites:

  • pesto for a nice basil-laced sauce
  • sriracha for a spicy mayo (as in lamb burgers)
  • chopped herbs of any kind
  • roasted garlic
  • fresh garlic and more lemon zest as aioli for fish cakes
  • Just…make…this.  You’ll feel like a real chef!
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MGK Favorite Things

Posted on August 7, 2013 by Marilyn
My Favorite Things!

My Favorite Things!

I used to love Oprah’s “My Favorite Things” show back in the day so I decided to concoct my very own “a few of my favorite kitchen things this month” list.  By now you likely know how much I adore everything culinary. I tried to narrow this kitchen utensil list down to some tools I just couldn’t do without. Aside from some high quality, sharp knives, these three utensils are ones that I employ on a regular basis. I can’t imagine my kitchen without them!

1. Chinoise: the cone-shaped, fine mesh strainer I mentioned in my miso soup post.    If you pour something like chicken soup through this strainer, it comes out clear without flecks of ANYTHING.  No joke, it captures all sediment or floating particles in any liquid food.  It’s pronounced SHIN WAAZ, with the accent on the waaz.  I have gifted this to some of my friends and family that cook a lot, and it’s not a tool I use each day but it gets pulled out every week or two for something or another.

2.  Plastic bench scraper:  I use this inexpensive item almost daily: the rounded, curved side is great for scraping dough or really anything from the insides of a bowl; I use the flat side for cutting dough in pieces (think challah) or for scraping herbs that I’ve cut and want to gather to put into a dish, kind of like a dust pan.  I actually have two of these in case one is dirty or I misplace it.  Indispensable and easy to store!

3.  Microplane grater (the silver long handled gadget with the handle):  Another workhorse for me – I grate my chunk of good parmesan cheese on this,  lemon, lime, orange peel, or chocolate to sprinkle on top of pies.  I’m always surprised when I visit a friend’s kitchen and can’t find one of these handy dandy tools anywhere in sight. It is easy to use, easy to clean and it goes in the dishwasher.  Nuff said.

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Gobble Gobble Turkey Loaf

Posted on July 31, 2013 by Marilyn

Click here to view recipe.

Lovely Turkey Loaf

Lovely Turkey Loaf

Turkey is not just for Thanksgiving or the cold months of winter!!

I love this turkey loaf recipe even more than traditional meat loaf.  It is light, very tasty and when I make it, I serve it as turkey loaf the first night and then have leftovers for the rest of the week! I often toss it on top of dressed salad greens the next day; it tastes delicious between good slices of whole grain bread topped with tomato, spinach, just about anything.  Slice and grill leftovers, or chop up leftover turkey loaf into marinara sauce and served it on top of whole grain noodles or quinoa.

Nothing is difficult about this recipe.  But yes, you do need to saute the onions.  There are a lot of flavor enhancers here (chicken broth, worcestershire, salt, etc) — everything is necessary unless you like bland food.  I love making this in free form-shaping it is kind of fun.

Add this to your regular dinner rotation. As written it is a large recipe, and I’ve even doubled it when I have a house full of eaters.  It always turns out perfectly!  I made it this July and served it with sauteed lacinato kale, asparagus and pea pods and oven roasted, multicolored potatoes.  It’s a winner for sure!

Ready for the oven!

Ready for the oven!

Turkey Loaf

(Adapted from Ina Garten)

Serves 6-8

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Ingredients for the loaf:
  • 1 large yellow onion, peeled and diced ¼ inch
  • 1 Tbsp olive oil
  • 1 tsp sea salt
  • ½  tsp freshly ground black pepper
  • ½ tsp dry thyme leaves
  • 2 ½ Tbsp Worcestershire sauce
  • ⅓  cup chicken stock (I used “Better Than Bouillon” reconstituted)
  • 1 tsp tomato paste
  • 2 ½  pounds ground turkey (breast or thigh meat is fine)
  • ¾ cups whole grain bread crumbs (I always keep in the freezer)
  • 2 large eggs, beaten
Topping Ingredients:
  • 3 Tbsp brown sugar
  • ½ c ketchup
  • 1 tsp dry mustard
Instructions:

Preheat oven to 325 degrees and place an oven safe pyrex 2 cup measuring cup, filled with 1 ½ cups of hot water, inside.  This keeps the turkey loaf from cracking.

Line a rimmed jelly roll sheet pan with parchment paper or foil.

In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme uncovered until translucent, approximately 10 minutes. Stir every few minutes.  Take it off the heat, and a few minutes later dd the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow this to cool to room temperature.

Put the ground turkey, bread crumbs, eggs, and cooled saute pan ingredients in a large bowl. The mixture will feel a bit loose.  Mix well and shape into a rectangular loaf on the parchment lined jelly roll pan.  Spread the ketchup mixture evenly on top of the loaf and let it dribble a little down the sides.

Bake for 1 1/4 hours or until the internal temperature is 160 degrees F and the meatloaf is cooked through. Let it rest for 10 minutes before slicing.

Serve hot, at room temperature, or cold in a sandwich.

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I Heart Miso Soup

Posted on July 24, 2013 by Marilyn

Click here to view recipe.

Marvelous Miso

Marvelous Miso

I’ve always loved miso soup. Ever since I can remember I’ve ordered this warm, savory yet simple soup in Japanese restaurants.  In 1989 our family took a trip to Fiji, and lo and behold miso soup appeared on the breakfast buffet!  That was a first for me to see…but I’ve come to love miso soup for breakfast.  In 1998 I visited Japan and had miso soup every single day!  There is something about it that always warms my insides.

I recently took a cooking class taught by Lovely Lanvin (aka Shirley) where she taught us how to make Okonomiyaki or Osaka-style Japanese Savory Pancakes.  Shirley brought miso soup for all of us to sip while we watched her make the pancakes, and she kindly told us approximately how it was done.

What follows is my version – probably not the quantities Shirley would use but it suits my taste buds.  By the way, many cooks both here and in Japan use dried, pre-made soup stock – much like bouillon.  I think making the Dashi, or Japanese soup stock, from scratch creates a much deeper, unusual flavor.

International Ingredients

International Ingredients

My Miso Soup

Makes 6 servings

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Dashi Ingredients
  • 6 cups water
  • 1 5-6 inch piece kombu (dried kelp)
  • 2 cups Katsuiobushi dried bonito flakes
  • Wakame (dried seaweed)-not too much-it really expands
Soup Ingredients
  • 1/2 cup cubed silken tofu
  • 3-4 Tbsp miso paste (red or white)
  • 2 cups Baby spinach (optional)
  • 1 cup Shitake mushrooms (optional)
Instructions

To make the Dashi, combine the kombu and water in a soup pot and cook on medium low heat.  The water should approach a boil after about 20 minutes (lower the heat if it is heating up too quickly).  Once boiling, immediately turn off the heat and remove the kombu.  Add the dried bonito flakes.  Wait  20-30 minutes until  the dried bonito drops to the bottom of the pan. Strain the broth through an ultra  fine-mesh  strainer (cheesecloth or I used my Chinoise).  Let drain for a couple of minutes.  Don’t press on the bonito flakes or it gets cloudy and bitter.

Add a small handful of wakame (dried seaweed) and cubes of silken tofu to the strained dashi and heat on low for three minutes along with 3-4 Tbsp of miso paste.  The miso I used combined red and white miso, or you can use half red and half white miso paste if you have it.

This did not come from Shirley, but I like to drop in a couple handfuls of baby spinach – this isn’t traditional but I like it.  I’ve even been known to add some sliced Shitake mushrooms.

Ladle  into a  bowl…  This will warm the cockles of your heart!

PS: I took the pictures of the ingredients Shirley used from Uwajamaya above in case you wonder or have a choice of brands

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Holy Holy Guacamole

Posted on July 17, 2013 by Marilyn

Click here to view recipe.

Gorgeous Guacamole

Gorgeous Guacamole

It’s summer, I’m down in Belize for a few weeks and for once there are avocados everywhere!  These avocados are most likely from neighboring Mexico – not hothouse ripened, mind you.  When they are soft to the touch, you can shake them and hear the seed bounce back and forth.  In general, these avocados are a little larger than those I buy in Seattle at the supermarket (where they are definitely not a local food item!).

Guacamole is one of those things I never make in Seattle. When there,  I buy avocados and cut them into salads or I often just slice them in half, remove the seed and drizzle them with extra good, extra virgin olive oil and sprinkle with salt, then I spoon the flesh into my mouth.  BUT, in Belize they taste great mashed into “guac” and served as an appetizer with fresh masa (corn) chips.

So what is so hard about making guacamole?  Not a thing, other than gathering the ingredients. A couple tricks I know that makes my guacamole noteworthy:  1)  I never overmix the veggies – I like chunky guacamole with some texture, so I only mash the avocado with a potato masher until it is broken up a bit.  2)  I always always always rinse the diced onion with water.  This removes some of the bitter oil and keeps the onion from overpowering the dip. Incidentally,  I do the same thing with raw garlic, not just in this recipe but whenever raw onion or garlic is used because otherwise the taste overpowers me for way too long.  3).  I don’t skin or seed the tomatoes.  I keep it simple and rustic and easy to boot.

AND, finally, this is my original recipe.  I did not search on the internet – I simply created a dip to my liking based on ubiquitous ingredients.

Fresh Ingredients

Fresh Ingredients

Marilyn’s Holy Holy Guacamole

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Ingredients
  • 2 large avocados or 3 average sized, cut in half, seed removed (about 2 cups)
  • ¼ white skin onion-peel, dice ¼ inch then rinse with water for 30 seconds and drain
  • 2 small vine ripe tomatoes, dice ¼ inch
  • ¼ cup chopped fresh cilantro or to taste
  • 1 medium lime, juiced  (about 2-3 Tbsp)
  • ¼ tsp ground black pepper
  • ½ tsp sea salt
  • Marie Sharp (or your favorite brand) hot sauce, about ¼ tsp or more to taste
Instructions

Mash avocado with a potato masher.  Add rinsed and diced onion, diced tomato, chopped cilantro and lime juice.  Barely combine with a spoon.  Add black pepper, sea salt and hot sauce, stir and taste.  Add more lime, cilantro or salt to your taste.  Serve with fresh corn chips.

¡Buen provecho! (Enjoy!)

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