Thursday, June 30, 2011

Saffron Fried Rice


Saffron fried rice is one of my favorite things to eat.

I love the smell of the saffron as well as it's delicate savory flavor and the yellow color it adds to rice.



Ingredients:

4 slices of bacon
1 cup sausage, sliced or crumbled
2 chicken breasts
8 shrimp

1/2 cup chopped celery
1 cup chopped onions
1/2 cup chopped carrots
4 cloves garlic, minced

olive oil

1 cup artichoke hearts sliced into bite-sized pieces
1 cup black olives

4 cups uncooked long grain rice
6 cups water
1 14 oz. diced tomatoes

1/2 teaspoon saffron threads
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin

salt and pepper to taste



Cut up 4 slices of bacon.

This pepper bacon is from Stater Brothers.

Steve The Plumber says Stater Brothers has the best bacon.



Brown the bacon in a large pot, then remove and set aside.



I had this linguiƧa sausage in the freezer.

Good chance to use it.

Chop into small pieces and brown it in the bacon fat.



Remove from pan when browned and drain along side the bacon.



Cut the chicken breast into bite-sized pieces.



Add to the pot and lightly brown.

Remove and drain.

The chicken doesn't need to be fully cooked because you're going to add it back into the pot when the rice is almost done and it will steam to cook through.



Chop the celery, carrots, onions and garlic.



Before adding the vegetables into the pot, remove all but about a tablespoon of fat.

Saute the vegetables until they're wilted.



When the vegetables are wilted, add 2 to 3 tablespoons of olive oil, then add the rice.



Saute the rice over medium-high heat until the rice is lightly browned.

This fried rice is different from my Bacon Fried Rice, in that the rice is fried before it's cooked.



Add the diced tomatoes and give them a rough chop with your spoon, then add the water and bring to boil.



This is the saffron I have.

I think it may have come from Trader Joe's or Whole Foods.

I love the smell of saffron.


"I'm just mad about Saffron, Saffron's mad about me..."

What song is that from?



Add a 1/2 teaspoon to the pot.

I read somewhere that saffron is the most expensive spice by weight.

It's harvested from a saffron crocus flower.

It's the stigma--and there's only three per flower.

I tried growing them in my yard years ago, but with no luck.



Add the oregano and cumin.

Salt and pepper to taste.

When it comes to a full boil, turn the heat to low and cover for 30 minutes.



After 30 minutes, put the cooked meats, olives, artichoke hearts and shrimp on top of the rice, cover again and steam for 20 more minutes or until the shrimp is curled and pink and the rice is done.

Turn the heat off and let the rice steam for 10 minutes.

Mix toppings into the rice before serving.



Sometimes it's a little tricky to get the rice fluffy.

Last year I got a new cooktop, and have had to make adjustments cooking the rice--more heat or less heat while the rice is covered and steaming, and adjusting the amount of water.

This rice is worth a few tries to get it right!



Garnish with cilantro leaves and serve with a green salad.


Itadakimasu!



***



Be back to posting again after the holiday.

Have a great July 4th!



***



Ingredients:

4 slices of bacon
1 cup sausage, sliced or crumbled
2 chicken breasts
8 shrimp

1/2 cup chopped celery
1 cup chopped onions
1/2 cup chopped carrots
4 cloves garlic, minced

olive oil

1 cup artichoke hearts sliced into bite-sized pieces
1 cup black olives

4 cups uncooked long grain rice
6 cups water
1 14 oz. diced tomatoes

1/2 teaspoon saffron threads
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin

salt and pepper to taste

Cut up 4 slices of bacon and brown in a large pot. Remove and set aside. Add the sausage, brown it, remove and set aside. Do the same with the chicken. Remove all but 1 tablespoon of the fat from the meats, then add the chopped celery, onions, carrots & garlic and saute until wilted.

When the vegetables are wilted, add 2 to 3 tablespoons olive oil, then add the rice and saute until rice is lightly browned. 

Add the diced tomatoes, giving them a rough chop with your spoon, then add the water and bring to boil. Add 1/2 (or more) teaspoon saffron to the pot, oregano, cumin, salt and pepper. When the liquid comes to a full boil, turn the heat to low, cover and cook for 30 minutes.

After 30 minutes, put the cooked meats, olives, artichoke hearts and shrimp on top of the rice, cover again and steam for 20 more minutes or until the shrimp is curled and pink and the rice is done. Turn the heat off and let the rice steam for 10 minutes. Mix what's cooking on the top into the rice before serving.

Wednesday, June 29, 2011

Butter Mochi with Coconut

Mochi.

This mochi recipe is really simple!

The flavor is similar to custard, but it's dense, chewy and sticky like mochi.

And the coconut?

Yum!


I'm going to make this for the next party at my friend Sue's house.

I think they'll like it!

This recipe is adapted from Favorite Island Cookery, Book III, from Honpa Hongwanji Hawaii Betsuin.

The cookbook was published in 1979, I don't know if they're still available.

There are some used copies online at Amazon.com, but they're expensive.



Ingredients:

1/2 cup butter
4 eggs
3 cups sugar

4 cups mochi flour (you will need two boxes of mochiko)
3 teaspoons baking powder
1 can coconut milk (12 oz.) - add water to make 2 cups
1 can (13 oz.) evaporated milk - add water to make 2 cups

2 teaspoons vanilla

optional:

1 teaspoon coconut extract
2 cups sweetened shredded coconut



Start by preheating your oven to 350 degrees F and prepare your pan with butter and flour.

I made a small square pan of mochi and also some mini cupcakes.

The batter will fill 2 of these square baking pans.



After buttering the baking pan, add a small amount of mochiko and distribute it evenly.



Cream together butter, sugar and eggs with an electric mixer.

Or by hand.



Add the mochiko and baking powder, along with the coconut milk and evaporated milk.

Combine the ingredients a little with a spatula so the mixture doesn't splash out of the bowl when you turn the beater on.



Add 2 teaspoons vanilla extract.



1 teaspoon coconut extract.



This is what I used.

It's imitation coconut extract.

I'm going to put real coconut extract, on my list of things to buy.



Then add the shredded sweetened coconut.



Pour half the batter into the pan.



And pop it into the oven, 350 degrees F for 30 minutes, then take the mochi out of the oven and sprinkle a cup of shredded sweetened coconut on top.

You can put the shredded coconut on top from the beginning of the baking time, just be sure to watch it so the coconut doesn't burn.



I made some mini cupcakes too.



Bake them at 325 degrees F for about 15 minutes, then sprinkle some coconut on top, and bake for 15 minutes more.



When the coconut gets a little brown, they're done.



Total baking time is about 1 hour - 1 hour and 10 minutes.

Keep watch so the coconut topping doesn't burn.



Cut into small-ish squares.

If you don't want it quite so mochi-like in its denseness or chewiness, you can use half mochiko and half flour.

It's good like that, too.


Itadakimasu!



***



This is my niece, Leslie.

You may remember her from yesterday's post.



Leslie's very artistic.

I love this photo of her.

I didn't take it, but wish I did--I think it's lovely.



Not only is she a creative cupcake maker, she's also an artist.



This is a self-portrait that she drew a few years ago in high school.



She also sews and designs clothing.

This is a photo of her with her models after a fashion show in college.

She designed a collection around the theme of the game of Clue.



Leslie is always game to model my boutique items.



I appreciate her good nature and willingness to help me.



Thanks, Leslie!


I'm excited to see her this summer and catch up with what she's been doing since we saw one another last!


***


Ingredients:

1/2 cup butter
4 eggs
3 cups sugar

4 cups mochi flour (you will need two boxes of mochiko)
3 teaspoons baking powder
1 can coconut milk (12 oz.) - add water to make 2 cups
1 can (13 oz.) evaporated milk - add water to make 2 cups

2 teaspoons vanilla

optional:

1 teaspoon coconut extract
2 cups sweetened shredded coconut

Preheat oven to 350 degrees F. 

Butter and flour a 9 x 13 inch, 2 - 9 x 9 inch baking pans or cupcake tins.

Cream together butter, eggs and sugar.

Add mochiko, baking powder coconut milk and evaporated milk. Mix well.

Add 2 teaspoons vanilla extract and (optional) 1 teaspoon coconut extract, as well as 1 cup shredded coconut. Top with more shredded coconut.

Pour mixture into pan(s). Bake for 1 hour - 1 hour 10 minutes, being careful coconut topping does not burn. 

Tuesday, June 28, 2011

Grilled Hamachi Kama

My whole life, I must not have been paying attention.

How could I have missed this?!

Hamachi Kama.

The collar part of the yellowtail fish.



It's the part of the fish that is right behind the head.

Delicately fatty and super-flavorful.


A long time ago, I remember my father-in-law saying it's the tastiest part of the fish--I must not have given him much credibility then-- possibly because I've also seen him eat a fish's eyeball and the guts of a crab.

I was young then, and have since learned.


When I was little, my dad used to tell us kids to eat the eyeball of the fish.

He said it makes you smart.

My brothers ate it, but I didn't.


I guess that about says it all, doesn't it.



Last year, on one of our trips to Mammoth Lakes, my brother and sister-in-law bought us dinner at a Japanese restaurant.

My brother ordered Hamachi kama.

He said it was so good--and sitting across from him at the table, I remember watching him savor every bite.

The rolling-your-eyes-closing-your-eyelids kind of savoring every bite.


So when I went to Marukai Market, and saw a package of Hamachi Kama, I bought it to make at home, knowing that my husband would really enjoy this meal.

It's a little expensive, but he deserves it.

Besides, it still costs less than going out to a restaurant.



The first thing you want to do when you open the package is wash the fish, then take the scales off by running a fish scaler or knife against the grain of the scales.



Sprinkle it with salt and pepper.



Then cook it on the barbecue on low heat.



You want to get a nice, light char on it on the meat side,



And a little bit more of a char than this on the skin side.



My husband likes it with a little bit of tsukemono--Japanese pickles--and some steamed brown rice.

The black tsukemono at the front of the plate is one of my favorites--soft kombu flavored with a hint of shiso.


I hope he enjoys it as much as I remember my brother enjoying his fish.



Itadakimasu!



***



I'm looking forward to my nephew's wedding this month.

I'm really looking forward to seeing my whole family--I love family gatherings!


Meet two of my nieces.



This is Hannah.

Her family lives in Hawaii.



This is Leslie.

She lives in Northern California.

They'll be here for the wedding soon!



It's been a year-and-a-half since we were all together last.

We like cooking together.


Leslie is a cupcake maker.

You can see some of her cupcakes on her website.



Hannah and Leslie are showing off their vegan coconut lime cupcakes (with Rick in the background getting in the picture too!).



Coconut Lime Cupcake.


The last time we were together, Hannah and Leslie decided they were going to become vegetarians.

They asked me if I would like to join them.


I thought it would really help me in my quest to eat healthier and eat less, so I said yes.

It's been a year-and-a-half!


A couple of weeks ago, Leslie sent Hannah and I a message to tell us she ate meat at her sister's graduation party.

I have yet to tell them I ate meat on our recent camping trip.


I thought that if I cracked the door open and ate some meat it would blow that door open with hurricane force and moving toward eating a plant-based diet would all be over for me.


But it didn't.

And isn't.


When my daughter would ask me, in the last year-and-a-half, "If you could eat meat right now, what would you eat?"


I would always say, "A rib eye."

But when I ate part of that rib eye steak--I wanted that part of a rib eye steak that's around the outside, the part that's marbled with fat--
it really wasn't as good as I remember.

I wouldn't choose that anymore.


But bacon?

That's another thing entirely.



I just may need to move in the direction of being a vegetarian that occasionally eats a slice of bacon.


Just like our friend Erica that occasionally eats a hot dog at outdoor events.


The jury is still out on this one.


I'll let you know.

***




No printable recipe.