Pickled Plum

Cauliflower and thyme soup

noreply@blogger.com (Caroline Phelps) — Thu, 18 Apr 2013 19:44:00 +0000

Recipe by Caroline Phelps

Soup, soup, soup and more soup! As you can see, I love soup! Having a book full of easy soup recipes is a life saver when you want to eat healthy and cook food that you can reheat later. Using fresh herbs in soups is the easiest way to flavor your pot and give it that wonderful rustic taste.

I recently received a bunch of fresh herbs to grow at home (thanks Jojo!) and it's been a money and time saver.

My new babies; indoor herb garden with basil, thyme and rosemary.

Buying fresh herbs at the grocery store can end up costing a lot of money, if you shop on a regular basis. Which is why having your own little indoor herb garden can come in handy for home cooks like myself. I thought about using basil first but it can be overwhelming at times and can upstage delicate flavors such a cauliflower. Thyme is also quite strong but pairs more easily as a base for stews and soups. I grabbed a handful of fresh thyme, threw it in my cauliflower soup and it came out tasting lovely! Though I'm not using any milk or cream for this soup, blending it gives it a very creamy and silky texture.

I tend to lean toward soups whenever I feel a little bloated or in need of vitamins and nutrients. I find that making a big pot of soup is much easier and cheaper than making salads. The base of the soup is also pretty much the same every time, all you need to do is alternate between vegetables to keep it interesting. You don't need to be a professional chef to make creamy and beautiful soups. All you need is a blender or hand blender (I worship my hand blender) and you'll be making soups 3-4 times a week I promise!

This cauliflower and thyme soup is another very healthy recipe that's vegan, gluten free and ideal for weight loss and dieting.

Cauliflower and thyme soup

Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Yield: 4-6 people

Ingredients

2 tbps extra virgin olive oil
2 cloves garlic, finely choppedd
1 small onion, chopped
1 tbsp fresh thyme, chopped
1 jalapeno, finely chopped
3 stalks celery, chopped
1 medium size head cauliflower, trimmed and roughly chopped
2 small carrots, peeled and chopped
8-10 cups vegetable broth
salt and pepper to taste

Cooking Directions

In a large pot over medium heat, add olive oil, garlic, onion, thyme and jalapeno. Cook for 2 minutes until fragrant.
Add celery, carrots and cauliflower and cook for 5 minutes.
Add vegetable broth (8 to 10 cups), enough so that all the vegetables are covered. Cook for 40 minutes, until vegetables are tender.
Use a blender or hand blender and blend until smooth.
Season with salt and pepper and serve hot.

Vegetarian lentil soup

noreply@blogger.com (Caroline Phelps) — Mon, 15 Apr 2013 14:13:00 +0000

Recipe by Caroline Phelps

I love lentils and especially lentil soup! Classic lentil soup with chicken or beef broth and bacon bits, Indian dahl soup with hints of cumin and other classic Indian spices, served with a lemon wedge .. Lentils are also delicious with chicken and gravy, stews, salads and in vegetarian recipes like this one!

This is a very simple lentil soup recipe that's made with vegetable stock with some herbs too add rustic flair. It's a healthy meal and the perfect starter (or main) to accomodate people with a gluten allergy, who are on a low cholesterol diet or on a general diet plan to losing weight. You can't go wrong with a veggie and bean recipe like this soup as it's both comforting and healthy at the same time.

Lentils are a powerhouse of nutrients yet are extremely low in calories and contain virtually no fat! They can help lower cholesterol, stabilize blood sugar levels, increase energy and reduce the risk of heart disease. Plus, there's no need to soak them overnight, lentils just need to be rinsed before cooking. With recipes like this one, you'll fit into your bikini in no time and be hot to trot!

Vegetarian lentil soup

Prep time: 10 minutes
Cook time: 36 minutes
Total time: 46 minutes
Yield: 6-8 people

Ingredients

2 tbsp extra virgin olive oil
8 cups vegetable broth
1 1/2 cup lentils
3 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1 green bell pepper, finely chopped
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 bay leaves
1 tbsp dried oregano
1 cup fresh cilantro, roughly chopped (optional)

Cooking Directions

Rinse the lentil in cold water and drain.
In a large pot over medium heat, add olive oil, garlic, onions and bell peppers, and cook for 3 minutes until onions are soft. Add carrots and celery and cook for another 3 minutes. Add vegetable broth and lentils, and bring to boil. Add cilantro and bay leaves, lower heat to a simmer, cover and cook for 30 minutes.

Yogurt parfait

noreply@blogger.com (Caroline Phelps) — Fri, 12 Apr 2013 18:59:00 +0000

Recipe by Caroline Phelps

A healthy snack for kids; yogurt parfait with fresh fruit and honey.

This is a really easy, delicious and healthy breakfast recipe! This yogurt parfait takes less than 15 minutes to make and can serve 4 to 8 people, depending on the size of the parfait. You can also use different fruit for this easy yogurt recipe but I personally love the combination of strawberry, kiwi and mango. The colors are vibrant and makes the parfait look so appetizing!

The best kind of yogurt to use for this parfait is plain yogurt or greek yogurt (or your own if you know how to make yogurt!) You can use flavored yogurt but if you do, omit the honey as it might end up being too sweet. I eat yogurt daily, so adding flair to my usual breakfast is a great way to keep something simple, interesting and fun to eat. This yogurt parfait can also be served as a healthy dessert or a snack idea for adults and kids!

Note: I like using Chobani greek yogurt, Stonyfield Farm, or Fage yogurt (which can be found in most grocery stores) because they're creamy but low in fat.

Yogurt parfait

Prep time: 10 minutes
Total time: 10 minutes
Yield: 4-8 people

Ingredients

1 mango peeled and diced
8 strawberries diced
2 kiwis peeled and diced
plain yogurt or greek yogurt
honey

Cooking Directions

Mix the diced mango, strawberries and kiwis in a bowl or tupperware container.
Layering the parfait; start with a layer of yogurt, add a little honey and top with a little fruit. Repeat until you reach the top of each cup and serve cold.

Fennel apple and orange salad

noreply@blogger.com (Caroline Phelps) — Sun, 07 Apr 2013 22:03:00 +0000

Recipe by Caroline Phelps

I love fennel, especially when it's shaved and served with citrus like orange, lemon or grapefruit. The combination of anise and citrus is so exquisite and refreshing! This is a simple and quick vegetarian recipe that's perfect to celebrate the late arrival of spring! This salad recipe has very few ingredients and tastes even better when you let it marinade for an hour or so before serving.

It can also be eaten as healthy or late night snack as it's low in fat and calories; the perfect diet snack for those who are on a weight loss program! The navel orange is sweet and marries terrifically well with the tartness of the green apple. It's easy to eat healthy food (fennel is sold in most supermarkets) when you can come up with great dishes like this one that are both easy and tasty.

Add some kalamata olives and crumbled feta cheese to this fennel salad for a Mediterranean dinner and serve it with a beautiful steamed fish!

Fennel apple and orange salad

Prep time: 10 minutes
Total time: 10 minutes
Yield: 2-4 servings

Ingredients

1 fennel bulb
1 navel orange, peeled and segmented (keep the membrane)
1 green apple, peeled and cored
2 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
1 tsp kosher salt
handful flat leaf parsley, chopped
freshly ground black pepper

Cooking Directions

Trim the fennel bulb, cut in half and slice thinly. (use a mandolin if you have one)
Thinly slice the green apple.
In a mixing bowl, add the sliced fennel, green apple and orange segments.
In another small mixing bowl, squeeze the excess orange juice from the membrane, add lemon juice, olive oil and salt. Stir well and add to the fennel salad. Add parsley and ground pepper, toss well and serve.

Shrimp in chili sauce - Ebi chili - エビチリ

noreply@blogger.com (Caroline Phelps) — Thu, 04 Apr 2013 20:10:00 +0000

Recipe by Caroline Phelps

This shrimp in chili sauce dish reminds me of Chinese take out I order from my favorite restaurant. And it tastes just as good!

Shrimp with chili sauce is a very popular dish served all over Japan (in Chinese restaurants). It's an easy shrimp recipe (try this shrimp stir fry for another quick recipe) that's kid friendly because of its sweet and colorful sauce, and pairs nicely with a side of steamed rice. The main ingredient of the sauce is ketchup, which believe it or not, makes it very Japanese! Japanese people love ketchup so much they have a best selling spaghetti Naporitan that's mostly made with.. ketchup! For this sauce, the ketchup is diluted with stock, Korean chili paste and a few more ingredients to give it more depth and savoriness. The result is delish!

For those of you who are afraid to overcook shrimp, fear not! How to cook shrimp perfectly is easily achieved when using a timer. It's one of those essential kitchen accessories to have like a good kitchen knife or a hand blender. Or you can just use the timer on your oven or microwave. I use a timer for almost all the cooking I do, it's extremely helpful and convenient - it's especially good to have if you're looking to achieve the perfect doneness of a steak or fish, when blanching vegetables, or to remind yourself of a roast that needs to cook for hours.

I like to soak my shrimp in baking soda for a few minutes to get rid of the slippery feel and firm them up. It's a trick I learned while watching chef Toshi at Bamboo Izakaya in Santa Monica. It works like a charm and does noticeably improve the texture of the shrimp.

Shrimp in chili sauce - Ebi Chili

Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes
Yield: 2-4 people

Ingredients

12-15 large shrimps, deveined and shelled
1 tbsp neutral oil (vegetable, grapeseed, etc.)
1/2 cup scallions, chopped
1 heaped tbsp ginger, finely chopped
2 garlic cloves, finely chopped
1 tbsp tobanjan (Korean chili paste)
1 1/2 tbps potato starch mixed with 3 tbsp water
1 tsp sesame oil
1 cup light chicken stock
6 tbsp ketchup
1 tbsp sake
1 tsp granulated sugar
1 tbsp rice wine vinegar

Cooking Directions

Soak the shrimp in water (about 2 cups) mixed with 1 tsp baking soda for 15 minutes. This will firm up the texture of the shrimp. Rinse and set aside.
Mix the ingredients for the chili sauce in a mixing bowl and set aside.
In a large pan over high heat, add oil, garlic and ginger, and cook for 2 minutes. Add tobanjan, stir well and add shrimp, and chopped scallions. Cook for 2 minutes and add the chili sauce mixture. Stir well and cook on medium heat for 3 minutes, until the shrimp are cooked through.
Lastly, add the potato starch mixture and stir well. Turn the heat off and serve with rice.

Cream of potato and celery soup

noreply@blogger.com (Caroline Phelps) — Mon, 25 Mar 2013 13:30:00 +0000

Why potato and celery soup instead of the classic leek and potato? Because I had a ‘Chopped’ moment at the supermarket. I did originally want to make a leek and potato soup but the supermarket had run out of leeks. Slightly alarmed since I didn’t want to use carrots again (most of my soup recipes contain carrots and I wanted to keep this vegetable soup looking a nice champagne color), I spent a few minutes deep in thoughts as I looked at my options. It was a very bad vegetable day at the supermarket; very few options were available, I’d never seen the store so empty!

Then I thought about an old favorite of mine: Campbell’s cream of celery soup. Most people like cream of mushrooms but I had a penchant for cream of celery. I loved the mild flavor of the soup combined with little pieces of chopped celery that were added for texture. I used to break up a few saltines on top and wait until they’d absorb some of the liquid. Cream of celery was one of my favorite snacks.

Grabbing a bunch of celery, I decided to give it a try. Potato and celery are vegetables with mild flavors that are often used together in other recipes (potato salad). I would do the same as Campbell’s: blend the soup until it’s creamy, using 2% milk and boil some chopped celery separately to add in the end, for texture. I also wanted to keep it simple just like all my other soup recipes. This way, they are easy and healthy go to recipes for busy work days. This potato and celery soup is delicious by the way; it’s light and comforting, and a great vehicle for breaking up saltines to dust!

Cream of potato and celery soup

Prep time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Ingredients

2 garlic cloves, finely chopped

1 medium size onion, finely chopped

2 tbsp extra virgin olive oil

2 medium size potatoes, peeled and roughly chopped

6 celery stalks, chopped bite size (reserve 2 chopped stalks in a separate bowl)

6 cups vegetable broth

1 1/2 cup 2% milk

4 scallions, thinly chopped

Salt and pepper to taste

Instructions

1. Bring a medium pot of water to boil and add potatoes. Boil the potatoes until cooked through.

2. Meanwhile, in a large pot over high heat, add olive oil, garlic and onions. Cook for 2-3 minutes, until onions are translucent.

3. Add 4 chopped celery stalks and cook for another 3 minutes.

4. Add vegetable broth, stir and bring to boil. Cover and simmer on low (should still be slightly bubbling) for 30 minutes.

5. Meanwhile in another small pot, bring a little water to boil (about half full) and add the remaining two celery stalks (chopped). Boil on low for 15 minutes. Drain and set aside.

6. Back to the soup: Turn the heat off, add potatoes to broth and blend until smooth. Add milk and stir well.

7. Turn the heat back on low, add boiled chopped celery, season with salt and pepper, and serve topped with a few scallions.

Ginger shrimp stir fry

noreply@blogger.com (Caroline Phelps) — Thu, 14 Mar 2013 14:49:00 +0000

Recipe by Caroline Phelps

This ginger shrimp stir fry is the Thai version of shrimp scampi when it comes to the flavor profile! Healthier and more exotic (no butter or wine), this shrimp recipe is delicious when served with a bowl of plain white rice. The salty, peppery and gingery sauce has so much flavor, it doesn't need to be complemented with anything else. A squeeze of lime will cut through the saltiness and add a refreshing component to this Northern Thai specialty.

Shrimp are very easy to cook and a great substitute for meat. There are as many cooking options for shrimp as there are for chicken or beef; add them to a quick fried rice, any type of stir frys, inside dumplings, into a light soup broth (tom yum), with a salad.. The options are endless!

Shrimp are a great dieting food as they're low in calories and fat. Containing lots omega-3 fatty acids, zinc and astaxanthin, they're also good for your hair and skin (aiding in the reproduction of new cells). You know me when it comes to beauty foods; if it's gonna make me look younger, I'm putting an asterisk next to it and add it to my list of 'cook more often'!

For years shrimp go a bad reputation for being high in cholesterol, but many recent researches are proving otherwise. They're nowhere near as bad as saturated fats because they don't raise the blood cholesterol as significantly, making this ginger shrimp stir fry safe to eat and very satisfying!

Ginger shrimp stir fry recipe

Prep time: 10 minutes
Cook time: 6 minutes
Total time: 16 minutes
Yield: 4 servings (4 shrimps per person)

Ingredients

2 tbsp vegetable oil
2 garlic cloves, finely chopped
1/3 cup ginger, cut into thin strips
1 small onions, finely chopped
16 large shrimps, de-veined and peeled
1/2 tsp ground white pepper
4 tbsp water
2 tbsp fish sauce
2 tbsp soy sauce
1/2 tsp sugar
5 scallions, roughly chopped

Cooking Directions

In a large pan (or wok) over high heat, add vegetable oil, garlic, ginger and onions, and cook for 3 minutes, until onions have soften.
Add shrimps, cook for 30 seconds and add water, fish sauce, soy sauce and sugar, and cook for 2 minutes, tossing the shrimps around.
Add ground white pepper and scallions, toss and cook for a minute, and serve with lime wedges and a bowl of rice.

Thai red curry with duck

noreply@blogger.com (Caroline Phelps) — Tue, 12 Mar 2013 18:28:00 +0000

Recipe by Caroline Phelps

Fragrant Thai coconut red curry with duck and veggies.

Last week, the good people at Maple Leaf Farms in Indiana sent me a shipment of duck products to enjoy, after reading an article I'd written in Huffpost Taste 'my first time.. a duck confit story'. Expecting nothing in return but a smile on my face, I wanted to thank them by creating some easy and delicious duck recipes.

I'd never cooked duck before and was frankly nervous at the thought of serving something that could have the texture of rubber. But theirs came with specific instructions to follow and I'm happy to report that cooking duck was a lot easier than I thought. The meat came out extremely tender and juicy every time I cooked it, resulting in many terrific dinners like this Thai red curry with duck!

This quick dinner recipe is a great way to use duck; the gaminess complements this Thai red curry to a tee! There's nothing quite like walking into a Thai kitchen and smelling the wonderful flavors that only Thai food can deliver. Cooked in a creamy coconut red curry sauce infused with chunks of sweet pineapples, tomatoes, fish sauce and green beans, this Thai red curry with duck promises to do just that. It's a simple and easy curry recipe you'll love making for family and friends who wish to sample the multilayered notes of South East Asian cuisine.

Thai red curry with duck recipe

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Yield: 4 people

Ingredients

2 tbsp vegetable oil
2 cloves garlic, finely chopped
1 tbsp ginger, finely chopped
14 oz (397 grams) duck breast (or chicken)
2 cups green beans, cut in half
1 cup basil, roughly chopped
1 small tomato, roughly chopped
1/2 cup sliced canned pineapples
1 can (400ml) coconut milk
2 tbsp fish sauce
2 tbsp red curry paste
2 tsp sugar

Cooking Directions

Preaheat oven to 350 Fº. Put the breast on a cooking tray covered with foil, season with salt and pepper, and roast for 10 minutes. Take the breast out of the oven and let cool. Remove skin from the duck and cut into bite size. Set aside.
In a medium size pot over medium/high heat, add oil, ginger and garlic. Cook for a minute, add red curry paste, stir and cook for another minute.
Slowly add coconut milk (while stirring), fish sauce, sugar and tomatoes, and stir well. Add green beans, duck and pineapples, and cook on low (simmer) for 10 minutes.
Add basil, turn off the heat and serve with rice.

Zucchini Caprese salad

noreply@blogger.com (Caroline Phelps) — Thu, 07 Mar 2013 17:17:00 +0000

Recipe by Caroline Phelps

Caprese salad with a twist; kalamata olives and chopped zucchini add character to this simple salad.

This zucchini Caprese salad is so simple and tasty, it's one of my go to mid afternoon snacks!

Eating healthy snacks can be challenging if you're not too keen on cooking. Take a trip to the supermarket and you'll see shelves after shelves of low fat snacks loaded with empty calories. The problem with these is they leave you wanting more because they contain zero nutrients. Learning to cook quick, easy and healthy meals is important to keep a balanced diet, curb food cravings and avoid trips to the doctor. Eating healthy food (read why soba is so good for you) is more than just about staying slim; it's about living a long and happy life. It's about fueling your body with tons of vitamins so you have plenty of energy to burn and accomplish all of your life's goals.

Making healthy salads like this zucchini Caprese salad is an easy way to munch on something that's low in fat and calories, but still high in nutrients. It's basically a simple tomato salad with zucchini, black olives, thinly sliced onions and mozzarella, dressed in this delicious red wine vinegar and sesame oil dressing, and sprinkled with fresh basil leaves. Fresh and clean! With quick and easy recipes like this one, you can then afford to indulge a little instead of forever forsaking some of your favorite junk foods. 80% good, 20% bad is a ratio Ben and I have lived by for years now, and it's kept our weight from yo-yoing up and down. Another upside to this ratio; you won't ever feel like you're on a diet!

Zucchini Caprese salad

Prep time: 15 minutes
Cook time: none
Total time: 15 minutes
Yield: 4 servings

Ingredients

1 zucchini, chopped bite size
1 large tomato (or 2 small ones), chopped bite size
12 kalamata olives, pitted and cut in half
1/2 small onion, cut in half and thinly sliced
8oz (226 grams) or about 2 cups fresh mozzarella cheese, chopped bite size
8-12 fresh basil leaves, roughly chopped
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
1 tsp soy sauce
1 tsp sesame oil
1/2 tsp kosher salt

Cooking Directions

In a large bowl, add zucchini, tomatoes, onions, olives and mozzarella. Toss well and set aside.
In another bowl, add extra virgin olive oil, red wine vinegar, soy sauce, sesame oil and salt. Stir well until dressing has emulsified.
Pour the dressing over the salad and toss well. Adjust flavor by adding more salt or vinegar. Sprinkle fresh basil and serve cold.

Thai jungle curry

noreply@blogger.com (Caroline Phelps) — Sat, 02 Mar 2013 19:48:00 +0000

Recipe by Caroline Phelps

Beef Thai jungle curry made with easy to find ingredients.

Some Thai recipes are actually very easy to make, like this Thai jungle curry I'm sharing with you today. The original Thai recipe calls for small green eggplants but they can be very hard to find, so I've substituted them for zucchini, as the texture is similar (American eggplant is too spongy and seedy).

I'm very picky when it comes to eating Thai food because I was there for almost a whole year. I spent many months modeling and eating my way across Thailand for work and pleasure. I tasted flavors from cities like Bangkok and Pattaya, fresh seafood by the beaches in Phuket, Northern delicacies in Chiang Mai, and street food noodle soups and stir fries near the Golden triangle, where Laos, Burma and Thailand meet by the Mekong river. Thailand has some of the best food I've ever had so it was a pleasant surprise to find out that I could recreate some of these flavors here at home!

I like this particular beef and vegetable curry because of the strong floral aromatics the kaffir lime leaves bring to the dish: It makes this jungle curry dish distinctively Thai. The peppercorns pop into your mouth and release heat, so get ready for plenty of interesting flavors to hit your palate when eating this Thai jungle curry!

Finding kaffir lime leaves: Kaffir lime leaves can be hard to find but the good news is they keep in the freezer for a very long time. Whenever I visit a Thai grocery store, I stock up on lime leaves and put them in my freezer. As long as they're tightly sealed, they'll keep for a few months.

Thai jungle curry recipe

Prep time: 15 minutes
Cook time: 8 minutes
Total time: 23 minutes
Yield: 4 servings

Ingredients

1 thumb size fresh ginger, cut into strips (julienned)
2 cloves garlic, finely chopped
2 tbsp red curry paste
2 tbsp vegetable oil
1 tsp granulated sugar
4 tbsp fish sauce
1 1/2 cup water
2 small carrots, peeled and cut into strips
1 small zucchini, cut into strips
20 green beans, cut in half lengthwise
3/4 lb (12 oz) lean beef steak, cut into strips
15 basil leaves, roughly chopped
6 kaffir lime leaves, finely chopped
1 tbsp whole black peppercorns

Cooking Directions

Heat vegetable oil in a large pan over high heat, then add garlic, ginger and cook for two minutes.
Add curry paste, stir well, cook for a minute and add beef strips. Cook for a few minutes (until beef has cooked through) and add water.
Stir and add fish sauce, sugar and lime leaves. Stir well.
Add vegetables and peppercorns, and cook for 3-4 minutes, until vegetables are softer but still crisp.
Turn the heat off, add basil, stir and serve.

Coffee jelly コ-ヒ- ゼリ-

noreply@blogger.com (Caroline Phelps) — Thu, 28 Feb 2013 16:29:00 +0000

Coffee Jelly

Recipe by Caroline Phelps

A Japanese favorite: Coffee jelly with cream.

This is a very easy dessert recipe you'll love! Coffee jelly is such a simple dessert, yet so good and satisfying! The slight drizzle of cream makes this otherwise fat free dessert unctuous, and just sweet enough to satisfy a sugar craving. This also makes a great summertime dessert as it's light and refreshing.

You can buy coffee jelly at Asian supermarkets but making them at home is so easy, there's no need to ever buy pre-packaged ones again! This easy jelly dessert is made with leftover coffee, gelatin and a little sugar (which is optional). It's jello for adults; jello coffee!

Coffee Jelly - コ-ヒ- ゼリ-

Prep time: 2 minutes
Cook time: 3 minutes
Total time: 5 minutes
Yield: 4 cups

Ingredients

2 cups coffee
1 tbsp gelatin
3 tbsp granulated sugar (optional)
heavy cream or whipped cream

Cooking Directions

Heat up the coffee until very hot, almost boiling. You can use any types of coffee for this, including iced coffee.
Put the gelatin and sugar in a medium size mixing bowl.
Pour 1/4 cup of coffee into the bowl and mix well, until sugar and gelatin have dissolved. Slowly pour the rest of the coffee, while constantly stirring.
Pour the mixture into 4 small cups (or jello molds), cover with cling wrap, and refrigerate until the gelatin has set.
Drizzle a little cream on top (or a dollop of whipped cream) and serve cold.

Quick fry bamboo shoots - たけのこの唐揚げ

noreply@blogger.com (Caroline Phelps) — Wed, 27 Feb 2013 16:15:00 +0000

Photo: Arick Maurice

Back in January, I had the privilege to be flown to L.A to be a menu and photography consultant for Bamboo Izakaya. It was an amazing experience thanks to CEO Jeremy Umland, Chef Toshio Sakamaki and marketing manager Camilla Zohn, who took such good care of me, making sure every detail was taken care of. Spending a few days right on Ocean Boulevard, where the restaurant is located, was a nice respite from the chilly, schizophrenic weather New York City suffered from. Along with sampling some outstanding izakaya classics, I managed to get a little sun kissed on the cheeks.

Since then I've become Bamboo Izakaya's blog administrator and content writer. My part-time position is to talk about all things izakaya, share quick recipes and snippets of info about Japan. I'm really happy to be part of the team and in the pursuit of integrating izakayas into the American culture!

During my stay in California, I spent many hours in the kitchen with chef Toshi, testing and working on recipes together. Quick fry bamboo shoots (takenoko kara age) was one dish I tried that blew me away! Light and perfectly seasoned, they're the perfect alternative to potato chips! After watching chef Toshi prepare these in the kitchen (I won't give away his recipe since it's one of Bamboo's specialties!) I came back to NYC feeling inspired. The version I created is very simple and quick to make, and is accompanied by a mayo miso dip passed along by a Japanese friend of mine (hi Mali!)

It's the ultimate snack because it feels like junk food, but without the guilt!

Quick fry bamboo shoots recipe - たけのこの唐揚げ

Prep time:
Cooking time:
Total time:
Servings: 4-6

Ingredients

Fried bamboo shoots:

2 cups boiled bamboo, cut in half, then into thin slices (found is Asian markets)
1 cup flour
1 tsp salt
vegetable oil, for frying

Miso mayo dip:

1/2 cup mayo
2 tsp white miso paste
2 tsp rice vinegar
1/2 tsp sugar

Directions

For miso mayo dip:

Mix all the ingredient well. Set aside.

For quick fry bamboo shoots

Put the bamboo slices on a paper towel and cover with another piece. Lightly press to remove excess water.
In a bowl, add flour and salt and mix well.
Put enough oil in a large pan to cover the bottom by about an inch. Turn the heat to high.
Add bamboo shoots to the flour bowl and lightly toss until coated evenly (the layer of flour should be very thin).
When the oil is very hot but not smoking (throw a little flour; if it sizzles right away, it's ready), add bamboo shoots (do not crowd the pan as this will lower the oil temperature. You may need to do this in batches) and cook for 2 minutes, until they're a light beige/brown color. Rest on paper towels and repeat until all the bamboo shoots have been quickly fried.
Serve with miso mayo dip.

Boiled bamboo can be found in most Asian supermarkets.

Grapefruit jelly グレ-プフル-ツゼリ-

noreply@blogger.com (Caroline Phelps) — Sun, 24 Feb 2013 19:55:00 +0000

Rosy pink grapefruit jelly - Japanese style.

Isn't this grapefruit jelly gorgeous? Not only is it beautiful, it's also healthy, low fat and incredibly delicious! I've been dabbling into jelly recipes lately because they're quick and easy desserts to make (I have a very delicious coffee jelly recipe coming up soon).

Citrus fruit desserts like this ruby red grapefruit jelly can be fun to eat yet still remain healthy and low in calories, which is great for kids and people looking to shed a few pounds. You can eat it out of its mold or if you want to serve it in a fancier way, dunk the mold in hot water almost up to the rim (making sure no water gets inside the mold) for a few seconds. Put a small plate on top, flip it over and it should come off easily. You'll have a fruity dessert as beautiful as the one in the picture!

This grapefruit jelly recipe doesn't contain a lot of sugar so you can serve it with whipped cream on top if you're looking for something sweeter and less tart. It's a very popular and classic Japanese dessert sold in most convenience stores and bakeries all over Japan. Once you get the hang of making them, you'll have lots of fun experimenting with other fruit and juices, as the options are endless!

Ruby red grapefruit jelly recipe - グレ-プフル-ツゼリ-

Prep time: 7 minutes
Cooking time: 3 minutes
Total time: 10 minutes
Servings: 4 small jellies

Ingredients:

1 ruby red grapefruit, peeled and segmented, juices reserved
1 tbsp gelatine (I use Knox)
1 3/4 cups grapefruit juice
2 tbsp sugar

Directions:

Squeeze out the juice from the leftover membrane of the grapefruit in a bowl. Discard of the membrane. - See how to segment a grapefruit
Add store bought grapefruit juice to the freshly squeezed one to make 1 3/4 cup.
Pour the juice in a pan and heat up until very hot but not boiling.
Put the sugar and gelatine in a medium size bowl. Pour a little juice on top and mix well until gelatine and sugar have completely dissolved.
Add remaining juice and stir well.
Pour evenly in 4 molds or small cups and add grapefruit segments.
Cover with cling wrap and refrigerate for a few hours until the jelly has completely set. Serve cold.

Sesame chicken stir fry

noreply@blogger.com (Caroline Phelps) — Sat, 23 Feb 2013 17:28:00 +0000

Healthy chicken with sesame served with broccoli and red bell peppers.

A quick chicken breast recipe that's loaded with veggies and tastes like good Chinese takeout? Yes!

Making a sesame chicken stir fry is a quick and healthy way to serve a dinner filled with veggies. I'm lucky to naturally enjoy the taste of vegetables and anything that's on the healthier side of the food chart. But just like everyone else, I'll sometimes go out for fried chicken, rock'n'roll fries, a cheese plate or a chocolate sundae. After all, I come from a small town where eating at Red Lobster was considered high end, so these cravings do come surging up at times.

Whenever I feel like I've indulged a little too much and need a good dose of veggies, a quick stir fry will fix the issue! This simple sesame chicken stir fry recipe is tossed in a thick sauce that's both savory and a little sweet. The flavors are familiar of what you'd get if you ordered from your favorite Chinese restaurant but for a lot less (and a lot healthier!) It's casual Chinese food perfect for a Netflix evening in on a rainy Friday night. Snap open your chopsticks and dig in!

sesame chicken stir fry recipe

Prep time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Servings: 2-3 servings

Ingredients:

1 lb boneless chicken breast, cut into bite size cubes
2 tbsp vegetable oil (or other neutral oil)
2 cloves garlic, finely chopped
2 tbsp ginger, finely chopped
2 tbsp sesame seeds
1 small onion, finely chopped
1/2 red bell pepper, roughly chopped
1 heaped cup, spinach
2 cups chopped broccoli
2 1/2 tbsp soy sauce
1 tbsp sake
1 1/2 tbsp rice vinegar
1 tbsp mirin
1 1/2 tsp sesame oil
1/2 tsp salt
2 tbsp water mixed with 1 tbsp potato starch (or corn starch)

Directions:

In a large pan over high heat, add vegetable oil, garlic, ginger, onions and sesame seeds. Cook for 3-4 minutes, until onions are translucent.
Add red bell peppers and broccoli and cook for 2-3 minutes, until vegetables have soften, but still yield a crunch. Add spinach and cook for one minute.
Add soy sauce, sake, rice vinegar, mirin and salt. Stir well.
Add the water mixed with potato starch (or corn starch) and stir well.
Turn off the heat and add sesame oil. Stir well and serve with rice.

Strawberry grapefruit salad with ginger lime dressing

noreply@blogger.com (Caroline Phelps) — Thu, 21 Feb 2013 20:29:00 +0000

A deliciously low fat and refreshing salad of jalapenos, strawberries and grapefruit.

There are plenty of salad recipes out there but how many can say they're spicy, tart and fruity? This strawberry grapefruit salad with ginger lime dressing is all of the above and makes me feel like it's summer!

I'm a big lover of ruby red grapefruit: I love it for breakfast with a little sugar, love it with fish and thai chilies, love it as a dessert (have you ever tried Japanese grapefruit jelly? It's absolutely delicious!) and could drink gallons of it. I love the tartness, the gorgeous pink color and how cleansing it feels.

Also perfect for vegetarians and vegans, this strawberry grapefruit salad is served with a ginger lime dressing to make it super zingy, salty and puckery tart! The strawberries are the sweet elements in this salad and really work well with all the other ingredients. I was going to add goat cheese or feta to this but chose to keep it as clean as possible. But you should try it if you want a little more weight in your strawberry grapefruit salad!

Since the flavors of this salad are so prominent, I recommend serving it with dishes milder in flavor. A nice steamed fish, pasta carbonara, some gorgeous corn on the cob, or anything that's not super salty and acidic. This is one low-fat and healthy salad recipe that's the opposite of blah and boring!

Strawberry grapefruit salad with ginger lime dressing

Prep time: 15 minutes

Cooking time: none

Total time: 15 minutes

Servings: 2 large salads or 4 small ones

Ingredients:

1 jalapeno, finely sliced
10 strawberries, quartered
1 tbsp sunflower seeds
1 large pink grapefruit
2 tbsp extra virgin olive oil
1 tbsp grated fresh ginger
2 tbsp fresh lime juice
2 tbsp fresh grapefruit juice
1 tsp honey
1/2 tsp kosher salt
1 bag pre-washed mixed greens

Directions:

Segment the grapefruit and reserve the extra juice by squeezing the membrane. You can click on the following link for detailed pictures on how to segment a grapefruit.
Make the dressing by mixing grapefruit juice, ginger, lime juice, honey, extra-virgin olive oil and salt. Stir until oil and juices have emulsified.
On each plate (or bowl) make a bed with the mixed greens and add strawberries, grapefruit, and jalapenos. Sprinkle sesame seeds on top and pour dressing. Season with salt and pepper and serve immediately.

Onsen tamago salad with silken tofu - おんせんたまご

noreply@blogger.com (Caroline Phelps) — Sun, 17 Feb 2013 18:53:00 +0000

Poached 'Japanese onsen style' egg over silken tofu and arugula.

A quick Japanese lesson

tamago means egg
onsen means hot spring
Onsen tamago are eggs slowly cooked in hot spring water. Literally!

I get hungry every time I see poached eggs on a menu! Onsen tamago are extremely popular in Japan, they are served on their own with just a dash of tsuyu (I love this preparation!), or along with a bowl of rice with beef, pork or chicken. I've gotten used to adding them to just about anything these days; with ramen bowl noodles, next to roasted asparagus and prosciutto.. Even as a pasta topping to a simple tomato sauce or a carbonara! They are so good!

Poaching an egg can be REALLY frustrating - it took me a long time to find the proper way to do it. But once I got the hang of it, it suddenly became easy and a lot of fun! There's a great video (posted below the recipe) from Runnyrunny that shows how to make perfect poached eggs. His technique is brilliant and it's the one I used for this onsen tamago salad recipe. I like using arugula for its peppery flavor but you can use frisee or spinach as substitutes. It's also very good topped with chopped nori (dried seaweed).

Onsen tamago salad with silken tofu recipe - おんせんたまご

Prep time: 10 minutes

Cooking time: 8 minutes

Total time: 18 minutes

Servings: 4

Ingredients:

1 box silken tofu
4 large eggs
1 tbsp potato starch (or cornstarch)
1 tbsp water
2 tsp bonito flakes (katsuobushi)
2 1/2 tbsp mirin
1/4 cup soy sauce
1 tbsp sake
2 scallions, finely chopped
1 1/2 tbsp grated ginger
arugula

Directions:

Drain and wrap the tofu in paper towel. This will remove excess water. Cut into quarters and set aside.
In a small-medium size pot, add 4 cups of water and bring to boil. When the water is boiling, turn off the heat and move the pot to a cool surface.
Mix the potato starch with 1 tbsp water, add to the pot and stir well.
Gently put the eggs in the pot, cover and set the timer for 8 minutes.
In four separate bowls, put arugula at the bottom and top with silken tofu.
Make the tsuyu by combining soy, mirin, bonito flakes and sake. Microwave for a minute and set aside.
When the eggs are done cooking, carefully transfer them in a bowl of cold water and let cool for a minute.
Very gently break each eggs in a small bowl, then lay on top of each piece of tofu. This prevents the eggs from sliding to the bottom when breaking them right on top of the tofu.
Add scallions and ginger and finish by pouring a little tsuyu on top. Serve immediately.

How to make perfect onsen tamago - easy!

Spicy Korean hamburger recipe

noreply@blogger.com (Caroline Phelps) — Thu, 14 Feb 2013 17:51:00 +0000

A juicy spicy beef burger made with tobanjan, ginger and panko breadcrumbs.

I don't eat hamburgers very often but when I get a serious craving, I make sure it's juicy and filled with goodness! I thought it might be fun to create a spicy Korean burger by adding tobanjan, panko breadcrumbs and fresh ginger to spice up plain ground beef. Squirt some sri racha sauce, mayo and top it with a thick slice of tomato and some easy home made cucumber pickles, and a decadent Korean burger is born! This hamburger recipe tastes like a mix between halal cart meat and Korean barbecue. I often experiment with burger meat recipes but this one is our favorite. Juicy, salty and spicy with a lightly toasted bun and refreshing veggies, this is one dish I'm proud to have created!

Spicy Korean hamburger recipe

Prep time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Yield: 4 burgers

Ingredients:

1lb. ground beef
1 tsp heaped finely chopped ginger
1 tsp garlic, finely chopped
1 tbsp tobanjan
1 tbsp soy sauce
1 tsp Worcestershire sauce
2 tbsp Panko breadcrumbs
1 large egg
1 tbsp vegetable oil
all-purpose flour (for dusting)
4 burger buns
2 scallions, roughly chopped
Tomato slices
Shredded cabbage (about a cup)
Quick cucumber pickles (see recipe)
Sri racha sauce
Mayonnaise

Directions:

Put ground beef, garlic, ginger, Panko breadcrumbs, egg, soy sauce, Worcestershire sauce, and tobanjan in a mixing bowl.
Mix well and make 4 patties. Lightly dust each side with flour.
In a large pan over medium/high heat, add vegetable oil, burger patties and cover with a lid. This helps the meat to cook evenly on both sides. Cook until the meat is cooked through 8-10 minutes).
Toast the burger buns by either using a toaster or an oven.
Serve with shredded cabbage, tomatoes, cucumber pickles, a squirt of sri racha and mayonnaise.

Sauteed green beans with chilies and oyster sauce

noreply@blogger.com (Caroline Phelps) — Wed, 13 Feb 2013 17:24:00 +0000

Blanched and quickly sauteed green beans with Chinese flavors.

Ordering Chinese food from Szechuan Gourmet on a Sunday evening has become sort of a ritual at casa de Phelps. We both prefer Szechuan over Cantonese food and Szechuan Gourmet makes it easy to fall in love with their menu. One dish I love is their sauteed string beans; salty, garlicky and crunchy, they taste incredible! But at $12 a pop, I find it way overpriced and thought I'd try creating something similar from my own kitchen, for a lot less than that. I came up with this green beans recipe a few weeks ago and have cooked it several times since its birth. Ben loves the flavor the dried chilies bring to the dish and I've always been a big fan of oyster sauce. The flavors are strong but not overwhelming and by quickly blanching, and sauteing the green beans, they retain their crunch and look beautiful.

This is a classic Asian combination of ginger, garlic, soy sauce, oyster sauce and chilies. It's hard to go wrong when all these terrific flavors are thrown together and tossed with a simple vegetable like green beans. These green beans with chilies and oyster sauce have enough flavor to be served on their own with a bowl of rice. Or you can serve them as a side to a lightly seasoned piece of meat or fish. You'll never serve plain green beans again after trying this easy recipe!

Recipe - Sauteed green beans with chilies and oyster sauce

Prep time: 10 minutes

Cooking time: 5 minutes

Total time: 15 minutes
Yield: 4 servings

Ingredients:

2 garlic cloves, finely chopped
1 heaped tsp ginger, finely chopped
1 lb green beans
2 tbsp vegetable oil
1 tsp chopped dried chilies
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp sesame oil

Directions:

Bring a pot of salted water to boil (not as salty as the sea, but enough that you can taste it).
Meanwhile, rinse and cut the ends of each green bean.
When water is boiling, blanch the green beans for 3 minutes. Drain.
In a medium size pan, add the vegetable oil, garlic, ginger and dried chilies. Cook for a minute and add green beans.
Toss and cook for another minute, then add soy sauce and oyster sauce.
Toss well, add sesame oil and turn the heat off. Serve.

Chicken and vegetable club with sweet miso glaze

noreply@blogger.com (Caroline Phelps) — Tue, 05 Feb 2013 21:14:00 +0000

Chicken and vegetable dengaku club.

Have you ever had nasu dengaku? It's a classic Japanese dish where an eggplant is sliced in half, fried, broiled, and glazed with a sweet miso paste. It's absolutely delicious! The recipe is quite easy but finding Japanese eggplants can be hard sometimes (American eggplants have too many seeds) so I got a little creative and made my own sweet miso glazed treat: Meet the mini dengaku club!

I roasted green bell peppers, added a layer of chicken breasts, a slab of sweet miso glaze and topped each piece off with jalapenos and fresh shiitake mushrooms. What came out of the oven was so yummy! Sweet but still very savory, the chicken was moist and the entire thing easy to eat. It's a fun and healthy recipe that makes adorable little hors d'oeuvres when cut in half, and served with toothpicks!

Chicken and vegetable club with sweet miso glaze

Prep time: 15 minutes
Cooking time: 45-50 minutes
Total time: About an hour
Yield: 8 pieces

Ingredients:

350 grams (3/4 lb) skinless chicken breasts
2 green bell peppers
8 fresh shiitake mushrooms
1 jalapeno, finely chopped
1 tbsp grated ginger
2 tbsp white miso paste
2 tsp sake
1 tbsp mirin
1 tsp soy sauce

Directions:

Preheat oven to 350Fº degrees. Cut the green bell peppers into quarters and cut out white membrane and core. Lay the peppers on a piece of parchment paper, in a sheet tray. Roast for 30-35 minutes, until slightly charred. Take peppers out of the oven and leave to cool.

Leave the oven on.

Make the dengaku sauce by mixing grated ginger, white miso paste, sake, mirin and soy sauce in a bowl, until uniformly blended. Set aside.

Cut the chicken breasts into sizes equal to the quartered bell peppers. Lay a piece of chicken on top of a pepper - you can use the same parchment paper. Grab the dengaku sauce and with a brush, apply a layer on top of each chicken piece. Top with jalapeno and shiitake mushrooms.

Put back in the oven and cook for 15-20 minutes, until chicken is cooked through. Serve hot.

Spicy sweet potato salad

noreply@blogger.com (Caroline Phelps) — Sat, 02 Feb 2013 21:30:00 +0000

Oh how I wish I liked the taste of sweet potatoes! The health nutrition and benefits they offer are so great, plus the fact that they help minimize wrinkles up to 30% makes me want to eat them more often. But I'm not one who enjoys sweetness in my dinner, making it a challenge to incorporate them into dishes. So far, I've been able to create a sweet potato soup that's more savory than sweet, and yesterday I made a spicy sweet potato salad that was so delicious, I gobbled it all up in one sitting! Success!

Lots of ingredients in this salad recipe but it doesn't take long to prepare: Aside from the bacon, this spicy sweet potato salad is a very healthy side dish that packs a punch! The lemon juice brightens up and tames the sweetness of the potatoes while the bacon adds saltiness and a soft crunchy texture. There's also grated ginger to zing things up and thai chilies to clear your throat and nose with their fiery spiciness.

Spicy Sweet potato salad recipe

Prep time: 15 minutes

Cooking time: 12 minutes

Total time: 27 minutes

Yield: 4 small sides

Ingredients:

2 large sweet potatoes, peeled and cut into bite size
1 tbsp extra virgin olive oil
2 garlic cloves
2 bacon slices, cut into small cubes
2 thai chilies (or 1 jalapeno pepper), finely chopped
1 tbsp grated ginger
1 tbsp fresh lemon juice
3 spoonful sour cream
3 scallions, finely chopped
salt and pepper to taste

Directions:

Boil the potatoes until soft. Drain and set aside.
In a large pan over high heat, add olive oil, bacon and garlic.
Cook for 3 minutes then add potatoes. Cook for about 5 minutes, until potatoes are slightly lighter in color (they should look a little fried). Turn off the heat and let cool to room temperature.
In a large mixing bowl, add grated ginger, scallions, thai chilies, and lemon juice. Mix well.
Add potato mixture and sour cream to the bowl, and mix until all the ingredients are well blended, careful not to mash the potatoes too much. Serve hot or cold.

Shrimp and celery salad with wasabi mayo

noreply@blogger.com (Caroline Phelps) — Wed, 30 Jan 2013 16:50:00 +0000

This shrimp and celery salad started off as a side dish I served during one of my tapas style dinners. I love cooking a few small dishes that pair well with a bowl of rice, pickles (tsukemono), some dried nori (seaweed) sheets, and a bowl of miso or osuimono soup. Ben calls these dinners his 'fun and favorite dinners' because of the variety of flavors offered in one meal.

The requirements for these tapas style (small plates) dinners is that the food must be easy and quick to prepare: This shrimp and celery salad is both. You can also use it as a filling for sushi hand rolls or simple onigiri (rice balls), very yummy!

Recipe

Shrimp and celery salad with wasabi mayo

Prep time: 10 minutes

Cook time: 5 minutes

Total time: 15 minutes

Yield: 4 small servings

Ingredients:

16-20 large raw shrimps, deveined and peeled
3 celery stalks, chopped bite size
2 tbsp orange, red or green bell peppers, diced
1/4 cup mayonnaise
1/2 tbsp rice vinegar
1/2 tsp wasabi paste
salt and ichimi togarashi to taste

Directions:

Bring a small pot of water with 1 tbsp salt to boil.
add celery and boil (this process is called 'blanching) for 2 minutes. Drain and rinse celery in cold water. Set aside.
Bring another small pot of water to boil, add shrimps and boil for 3 minutes. Drain, rinse in cold water and set aside.
In a medium size mixing bowl, blend mayonnaise, rice vinegar and wasabi paste together until smooth.
Dry the shrimps with a paper towel or hand towel, and chop them into bite size. Add to the mixing bowl.
Add celery and bell peppers to the mixing bowl, and stir all of the ingredients well. Season with salt and pepper. Serve cold.

Enoki mushrooms wrapped in bacon - エノキベ-コン

noreply@blogger.com (Caroline Phelps) — Sun, 27 Jan 2013 19:58:00 +0000

A yakitori classic! Grilled and skewered, enoki mushrooms wrapped in bacon is one very popular dish you'll find in all yakitori bars in Japan. Though I love these chewy mushroom rolls, sometimes I find them hard to eat because of the amount of enoki used - too much of it takes forever to chew on! So I'm using less for my take on this classic Japanese yakitori recipe, and working in a variation of veggies: Orange bell peppers and scallions for today. I'm also using an oven and no skewers since I don't own a grill.

You can easily substitute this enoki bacon roll recipe with other vegetables to create a fun, kid friendly dinner! Making colorful and tasty bites like these are great for kids because the veggies are hidden - the aroma of the cooked bacon is what will get their attention and let's face it; who doesn't like bacon! Use one slice per roll if you want to make the dish healthier. They also make great appetizers when served with other yakitori classics like tsukune and fried chicken (served warm or cold). Plant a toothpick in each bite and you've got yourself a unique conversation starter plate your friends and family will remember.

A typical scene found across Japan; after work crowd enjoying yakitori and drinks.

Enoki mushrooms wrapped in bacon - エノキベ-コン

Prep time: 15 minutes

Cooking time: 23 minutes

Total time: 38 minutes

Yield: 8 rolls

Ingredients:

8 slices bacon, cut in 1/2
2 scallions
bell peppers
enoki mushrooms
Japanese barbecue, tonkatsu or soy sauce

Cooking Directions:

Preheat oven to 350 dregrees.
Lay parchment paper or aluminum paper on a sheet tray.
On a chopping board, cut the bacon in half and separate the slices.
Lay one slice of bacon down and put another one on top, about 1/3 lower than the bottom one.
Put a slice of orange pepper, scallion and a few strands of enoki mushrooms on top of the bacon slices, closer to the right side.
Roll and wrap the bacon around the vegetables. Repeat until all ingredients are used.
*This step is optional* - Brush a little barbecue sauce or soy over the bacon, on both sides.
Cook in the oven for about 20 minutes, until bacon is well cooked.
Take out of the oven and put the bacon wraps in a pan over high heat. Cook until bacon is a little charred and slightly crispy (2-3 minutes). Serve.

Japanese salisbury steaks - Hamburg - ハンバ-グ

noreply@blogger.com (Caroline Phelps) — Sat, 26 Jan 2013 18:28:00 +0000

Hamburg is something I used to eat during my childhood summers spent in Japan. My grand mother lived in an area of the south called Yame, in the city of Kurume. There wasn't much to do except go shopping at a department store called Kotobukiya. I would get giddy and so happy whenever it was time for a shopping trip!

Putting on my pink Hello Kitty shoes, one of my many frilly dresses, and a cherry patterned hat, I'd wait by the entrance until my brother (who was always outside playing), mom, grand mother Narue and aunt Tomie were ready to leave. Just like all department stores in Japan, Kotobukiya had a family restaurant on the top floor. I loved looking at the display of plastic food dishes - bowls of udon and ramen, curry rice (one of my ultimate favorites to this day), bento boxes, and tall ice cream sundaes.

A traditional Okosama lunch.

On the days I didn't order curry, the Okosama lunch (for kids) was my go to meal, because of the deliciously moist hamburg. Everything was served so neatly and small; as part of an Okosama lunch, it came with corn soup, rice, potato salada, vegetables, and custard pudding for dessert (with a decorative flag planted on top).

I barely understood Japanese yet experienced so much joy by just looking around and feeling happiness and love among us. My brother would quickly scarf down his meal and take off on his own (his nickname was 'the tornado') back to the robot toys and video games section. I on the other hand, liked to play ladies luncheon, putting one elbow on the table while nodding at random Japanese words. It was pure bliss. I cherish these memories very close to my heart, especially now that my grand mother is no longer with us.

My mother having tea with her friends while I was pretending to be one of the members of the Pink Ladies - a famous Japanese band.

From left: my brother, cousin, mother, grand mother and myself during omatsuri, a celebration of the summer.

Getting my fashion sense from my mother - always looking so beautiful!

But let's get back to Salisbury Steak!

A Japanese Salisbury steak is simply ground beef and/or pork with a few spices that's shaped like a football, served with a tangy and sweet gravy. The gravy I made is simple and has no tanginess; it's milder and closer to poutine gravy (I'm part French Canadian so who can blame me - poutine is in my blood) The patties are made with ginger, sake, panko breadcrumbs, and a few more ingredients.

The reason why I like Salisbury steaks so much as opposed to all meat patties is the texture; Salisbury steaks are more moist because they're blended with other ingredients, just like meatloaf. There are no clumps of ground beef like you'd find in an all beef or pork pattie. They're are also very good as actual hamburger sandwich meat - makes a delicious cheeseburger! It's a very simple recipe the entire family will love.

Recipe

Japanese Salisbury Steaks - Hamburg - ハンバ-グ

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Yield: 4 patties

Ingredients:

3/4 lb ground beef and pork mix
1 tbsp ginger, finely chopped
1 garlic clove, finely chopped
1 tbsp soy sauce
1 tbsp sake
1 large egg
3 tbsp panko breadcrumbs (or regular breadcrumbs)
3 scallions, finely chopped
grated daikon (optional)

For the sauce:

2 cups beef stock
2 tbsp soy sauce
1 tbsp granulate sugar
2 1/2 tbsp all purpose flour

Directions:

In a large mixing bowl put the ground beef, ginger, garlic, soy sauce, sake, egg, and panko breadcrumbs. Mix well using your fingers and make one big ball.
Cut it into quarters - this way you'll end up with 4 patties the same size.
In a large pan over high heat, add the patties and cook for 5-6 minutes on each side, until cooked through.

Making the sauce:

Heat up the beef stock and set aside.
Put the sugar and flour into a medium size pan.
Add soy sauce and use a whisk to mix and create a paste.
Slowly add the stock to the paste, whisking constantly to prevent clumping.
Turn the heat on and bring to a boil, whisking constantly until the sauce thickens, about 3-5 minutes.

Serve the patties with the sauce, sprinkle some scallions and top with grated ginger.

Spicy deviled eggs recipe

noreply@blogger.com (Caroline Phelps) — Tue, 22 Jan 2013 21:19:00 +0000

Hi everyone!

This January has been quite busy with travels! I was in Toronto for a few days visiting dear friends in one of my favorite cities, where I spent 5 very happy years of my life. We played ping pong, sang karaoke, and feasted on dim sum, excellent Vietnamese, hot pot, and new, popular joints (Toronto is by far the best place for Chinese dim sum and Vietnamese food on the East coast). Then last week I was in Santa Monica after being asked to act as a consultant to help with the menu and pictures of Bamboo Izakaya, a new izakaya restaurant set to open at the end of this month. Now I have a lot of catching up to do and so many more recipes to share with you! This year I want to simplify and make Japanese food much more accessible (for those living in smaller cities), play with American classic dishes and give them a strong Japanese identity. I'm excited about 2013!

Today I'm making spicy deviled eggs! This deviled egg adventure started in Toronto where Ben and I found them on the menu at this great bistro called The Gabardine. Deviled eggs have become a rarity these days and yet we all love them so much! Last week in Santa Monica while working in the kitchen at Bamboo Izakaya, chef Toshi and I colaborated on a Japanese deviled egg that will be appearing on their menu, so for those of you out there planning a trip to Cali, make sure to stop by and try this delicious little treat! For those who can't make the trek, I came up with another quick, yummy recipe for my blog that I can share with you. This one is spicy with a little acidity coming from the rice vinegar. Use this recipe as a base to add some extra, fun toppings for parties, just like you would with cupcakes!
Or these Japanese pickled eggs are just as good but with more umami.

Spicy Deviled Eggs

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 4 servings (1 per person)

Ingredients:

4 large eggs
2 tbsp + 1tsp mayonnaise
1/2 tsp rice vinegar
1/2 tsp tobanjan
1/2 tsp wasabi paste
1/2 tsp kosher salt
1 tbsp chopped scallions

Directions:

Put eggs in cold water and bring to boil. When the water is boiling, turn the heat off and cover immediately. Set timer to 10 minutes and set aside. Rinse in cold water and peel the shells.
Cut the eggs in half, scoop out the yolk into a bowl and mash with a small fork until almost creamy.
Add mayonnaise, rice vinegar, tobanjan, salt, wasabi paste, and chopped scallions. Mix well and spoon the mixture into a pastry cream bag or zip lock bag.
Cut a small slit in one of the corners of the bag or the pastry bag, and gently squirt the mixture back into the egg whites. Serve immediately or refrigerate.

Tom yum soup

noreply@blogger.com (Caroline Phelps) — Sun, 13 Jan 2013 19:09:00 +0000

This tom yum soup recipe is from Vatcharin Bumichitr's Thai street food cookbook. It's my favorite tom yum (or yam) recipe because it's authentic and reminds me of my days living in Bangkok. It's there that I discovered all these wonderfully pungent yet harmonious flavors Thai cuisine has to offers. It's also there that I thought I was catching on fire from all the incredibly hot and spicy food I ate daily! I did eventually get used to it and now crave spicy chili sauce and fresh chilies on a weekly basis. The red bell peppers are my 'healthy ingredient' for this tom yum recipe, known to minimize wrinkles (I might as well take care of my skin at the same time!) while being a great source of vitamin A. I've simplified some steps of the recipe to make it easier and less intimidating for those who aren't familiar with Thai cuisine.

Tom yum soup - Tom yam gung (adapted from Vatch's Thai street food)

Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Yield: 4 servings

Ingredients:

4 1/2 cups chicken stock
2 tbsp tom yam sauce (recipe below)
4 kaffir lime leaves, finely chopped
4-inch piece of tender lemongrass, roughly chopped (optional - it's better with it but the soup still tastes great without it)
6 tbsp lemon juice
6 tbsp fish sauce
3/4 red bell pepper, finely sliced (about 1 1/2 cup)
3-4 fresh Thai chilies, roughly chopped
1 tsp sugar
16 straw mushrooms (or 8 button mushrooms), roughly chopped
8-10 large raw shrimps, deveined and shelled

tom yam sauce:

4 garlic cloves, peeled and cut in half
4 shallots, roughly chopped
2 thai chilies, roughly chopped
3 tbsp vegetable oil
2 tsp sugar
1 1/2 tsp kosher salt
1 tbsp ground dried shrimps (easily found at Asian supermarkets)

Directions for tom yam sauce:

In a small pot, add oil, garlic, shallots and chilies and cook until garlic is golden brown (3-4 minutes). Turn the heat off and let the mixture cool in a bowl (don't leave it in the pot as it will burn).
Once the mixture has cooled, add to a mixer along with sugar, salt and ground shrimps. Blend until smooth or paste like.

Directions for soup:

In a large saucepan, heat the stock with the tom yam sauce.
Add the lime leaves, lemongrass, lemon juice, fish sauce, chilies, and sugar, then bring to a boil and simmer for two minutes. Stir in the mushrooms and shrimp and cook for a further two to three minutes, or until the shrimps are cooked through. Serve.

Pickled Plum

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Ingredients

Fried bamboo shoots:

Miso mayo dip:

Directions

For miso mayo dip:

For quick fry bamboo shoots

Grapefruit jelly グレ-プ フル-ツ ゼリ-

Ruby red grapefruit jelly recipe - グレ-プ フル-ツ ゼリ-

Ingredients:

Directions:

Sesame chicken stir fry

sesame chicken stir fry recipe

Ingredients:

Strawberry grapefruit salad with ginger lime dressing

Strawberry grapefruit salad with ginger lime dressing

Ingredients:

Directions:

Onsen tamago salad with silken tofu - おんせん たまご

A quick Japanese lesson

Onsen tamago salad with silken tofu recipe - おんせん たまご

Ingredients:

Directions:

How to make perfect onsen tamago - easy!

Spicy Korean hamburger recipe

Spicy Korean hamburger recipe

Ingredients:

Sauteed green beans with chilies and oyster sauce

Recipe - Sauteed green beans with chilies and oyster sauce

Ingredients:

Directions:

Chicken and vegetable club with sweet miso glaze

Chicken and vegetable club with sweet miso glaze

Ingredients:

Directions:

Spicy sweet potato salad

Spicy Sweet potato salad recipe

Ingredients:

Directions:

Shrimp and celery salad with wasabi mayo

Shrimp in chili sauce - Ebi chili - エビチリ

Grapefruit jelly グレ-プフル-ツゼリ-

Ruby red grapefruit jelly recipe - グレ-プフル-ツゼリ-

Onsen tamago salad with silken tofu - おんせんたまご

Onsen tamago salad with silken tofu recipe - おんせんたまご

Enoki mushrooms wrapped in bacon - エノキベ-コン

Enoki mushrooms wrapped in bacon - エノキベ-コン