Saturday, January 24, 2009

Asian Cuisine

We had a great recipe group meeting this past week. Thank you Ann for hosting! I think that we would all agree that your demonstration was very informative and we all learned a lot. You made it look so easy and your rolls were beautiful! Thank you.

Sushi

Submitted by: Ann Deakin

The RiceIngredients:
1.25 Cups Rice (Short-grain sushi rice works best, but Jasmine rice is also good. Long-grain rice gets really dry, so you will probably need to add more vinegar mixture to make it sticky.)
2 Cups Water
2.5 Tbsp Rice Vinegar
1.5 Tbsp sugar
1 Tbsp salt
Optional: Wash the rice until the water runs clear, then drain for about an hour. This is especially good if you're using bulk rice that's probably dirty. If you get the expensive sushi rice at the store, then you're probably fine.

Directions:
Place the rice and water in a pot with a tight-fitting lid.
Bring to a boil, and then simmer for 5 minutes.
Reduce the heat and steam for 15 minutes.
Cover with a tea towel and let stand for another 15 minutes.
In a separate saucepan, combine the vinegar, sugar, and salt. Heat gently and stir ingredients until the mixture dissolves. Slowly mix the vinegar mixture into the cooked rice.
Optional: Fan the rice until it reaches room temperature.
One other note: sushi rice doesn't last long.

The Roll Ingredients:
2 sheets of seaweed (nori)
1 fillet of FRESH fish- I used tuna and salmon (try Market Street grill at 10702 South River Front Parkway)
Any other ingredients you may want to add for filling. I used avacado and cream cheese. Cucumber, carrots, lettuce, spring onion, and lots of other stuff work well too.
Wasabi (optional)
Toasted sesame seeds (optional)
Bamboo mat- The bamboo mat is nice for getting a more even roll, but you can also use flexible cutting boards. Plastic wrap or wax paper may work well too, but I've never tried it.
1 sheet plastic wrap

Directions:
Place the seaweed (nori) on a clean cutting board. You may want to cut the seaweed shorter if you want a smaller roll.
Gently spread the rice onto the seaweed to make a thin layer. This is where the room-temperature rice comes in handy; if it's too cold, the rice won't stick, but if it's too warm, it will warp the seaweed and make it smell a bit.
Place a piece of plastic wrap over your bamboo mat to keep the rice from sticking to it.
Turn the nori & seaweed upside-down on top of the bamboo mat (so the seaweed is face up). Place a dab of wasabi on your finger and run it down the edge of the seaweed closest to you. Place the fish and other filling ingredients on top of the wasabi.
Starting at the side closest to you (where the filling is), lift the bamboo mat and roll the sushi.
Shape the ends of the roll and let it rest for a minute.
Sprinkle roll with toasted sesame seeds.
Moisten a sharp knife and cut the roll into 6-ish slices.
*There are a plethora of online guides to making sushi. If you really want to get into sushi, you might consider the Sushi kit that I got on Amazon. Sushi for Dummies is also well-reviewed.

Sweet and Sour Chicken

Submitted by: Misty Sullivan

1 (20 oz) can pineapple chunks
1 ½ green bell peppers, diced
1 c. chopped celery

1 (8 oz) can sliced water chestnuts
1/4 c. soy sauce
1/2 c. vinegar
¾ c. brown sugar
¼ c. flour
1 1/2 lb. cooked chicken, cut into strips

Drain pineapple and reserve juice. In a large saucepan over medium low heat, blend reserved pineapple juice, soy sauce, vinegar, and brown sugar. Mix in flour and stir until thickened. Stir in bell peppers, celery, and drained water chestnuts into the saucepan. Mix in chicken. Cook and stir until heated through. Stir in the pineapple chunks before serving.
*Grated carrot may also be added to this recipe.

Chinese Cabbage Salad

Submitted by: Erica Williams

1 (3 ounce) package ramen noodles, crushed
10 ounces cashew pieces
1 (16 ounce) package shredded coleslaw mix
1 bunch green onions, chopped
1 chicken breast, cooked and shredded (optional)
1/2 cup white sugar
1/2 cup vegetable oil
1/4 cup cider vinegar
1 tablespoon soy sauce

In a preheated 350 degree F oven (175 degree C), toast the crushed noodles and nuts until golden brown. Stir often to avoid over cooking.
In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews.
To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve.

Friday, January 23, 2009

S'mores Bars

Submitted by: Amy Davis

1/2 cup butter, softened
3/4 cup sugar
1 large egg
1 tsp. vanilla
1 1/3 cups flour
3/4 cup Graham Cracker Crumbs (about 6 sheets)
1 tsp. baking powder
1/4 tsp. salt
4 (1.5 ounces) Hershey milk chocolated bars
1 cup marshmallow creme

Preheat oven 350. Grease an 8-inch baking pan.
In a large bowl, beat butter and sugar with electric mixer- until
creamy. Add egg and vanilla until combined.

In a small bowl combine: flour, graham crackers crumbs, baking
powder, and salt. Add to butter mixture, and beat until combined.
Press half of dough in the pan, spreading evenly. Lay chocolate
bars on top of dough, breaking apart as need to create an
even layer of chocolate. Spread marshmallow creme
over chocolate bars.

Spread remaining dough over marshmallow cream and
chocolate bars. Bake 30 minutes.

Monday, January 19, 2009

January Recipe Group

It's time for Recipe Group!
Date: Tuesday, January 20th
Time: 7:00 pm
Place: Ann Deakin's Home
This month's theme: Asian Cuisine
As always, everyone is welcome. If you have an Asian recipe that you like to prepare, please bring the dish to the meeting that night. If you don't but would like to learn more about Asian cooking or just feel like getting out of the house, then please join us.
We hope to see you there!