Easy meals…sandwich!

Thursday 21 May 2009 | Posted by Kishi | Easy Cooking,Sandwich

roasted veggies with bread
Sandwiches are a commonly fashionable sort of food. We take them to work, kids love it at school, picnics…Here is my take on an easy meal!

ROASTED VEGETABLES FOR SANDWICH

Ingredient /Amount
Peppers 2 each
Tomatoes 2 each
Garlic 3-4 cloves
Zucchini 2 each
Eggplant 1 each
Mushrooms 10 each
Balsamic Marinade 1 recipe
Salt t.t
Pepper t.t
Olive Oil As Needed

METHOD

Peppers: Wash and roast peppers on an open flame, then place in a large bowl and cover with plastic wrap. Allow peppers to sit for 30 minutes. Remove skins and seeds, and then cut into julienne strips.

Tomatoes: Wash and cut off the stem end, then cut tomatoes into quarters. Lie on butter paper-lined pan and toss with olive oil, salt, and pepper. Roast in the oven until slightly browned and shrivelled.

Garlic: Peel garlic cloves and place in a pan. Cover with oil and cover pan with foil. Place in the oven and roast until aromatic and brown. Reserve the oil for other applications-use it for pasta’s preferably!

Zucchini: Cut off the ends, and cut in half length wise. Lie on butter paper-lined pan and toss with olive oil, salt, and pepper. Place in the oven and roast until golden brown and soft. When cool, cut them into julienne strips on a bias.

Eggplant: Wash eggplant, peel skin off, and cut off ends. Cut into ¼”-thick disks and place in a strainer (sieve aka colander). Create layers of eggplant and salt each layer very well. Place colander in a bowl and allow to sit for 2 hours, or until eggplant is softened. Rinse eggplant and toss with olive oil and grill (or sauté). When cool, cut into julienne strips.

Button Mushrooms: Remove stems from mushrooms, trying to keep the cap intact and whole, then place into the Balsamic marinade. Moisten all of the caps and line up in pans. Allow mushrooms to sit overnight or at least for a few hours. When ready, grill the mushrooms until the centres are softened.

So for the sandwich:

Roasted Vegetables 1 recipe
Bread 1 loaf pick from any bakery around your house, baguette or cracked wheat…not much choice in Delhi to be true!
Jack Cheese/cheddar cheese or fresh mozzarella 10-12 slices. Or crumble with hands for the latter
Balsamic Vinaigrette 1 recipe (look in the recipe section of the blog)
Lettuce, half leaves 1 head

METHOD
1. To assemble the sandwich, place the lettuce on the bottom piece of bread, toss all vegetables except the mushrooms in enough balsamic vinaigrette to moisten them, and then place them on top of the lettuce. Top the vegetables with mushrooms and the cheese…I really like fresh mozzarella, which I melt in the microwave for just 10 second before adding. So it’s nice soft and gooey. Place top on and cut in half on a bias.

When you try -play around with different dressings, I personally love honey mustard 🙂

My advice: Do it a day before and make your life trouble-free! Sometimes spare some vegetable and store them in zip locks and make salads with the same!

Question:
The roasting of all of these vegetables should be done the day before?? WHY??
Answer:
You try it and let me know… 😉

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Umami-the 5th taste…

Saturday 9 May 2009 | Posted by Kishi | Guess what?,Taste

I had made Sushi yesterday and was discussing with Ishu about how I really miss the ones you get in Singapore with alpha alpha, radicchio, and endives in Fortune Centre Building. In my words that building is a pilgrimage for those who are vegetarian and want to experiment with mock meat! In all this I told Ishu that the taste in sushi can be categorized as umami. He was a bit taken back as he was not aware of this term. Ishu has always been very curious by nature, wants to know why, the guy reads around 4-5 newspapers a day! To be true I was also as unware of this term till I reached school. I might say this in a lot of my posts but at school you get to learn not only the techniques the style the recipes in relation to food but also the science behind everything.

So this is the gyan I gave him, will share with you guys also!

Umami is an idiom used for protein heavy items. It’s found in many foods, such as tomatoes, parmesan cheese, truffles, and many kinds of meat, seafood and different type of stocks. A term which originated in Tokyo, Japan. Umami as a separate savour was first identified in 1908 by Dr. Kikunae Ikeda of the Tokyo Imperial University while following a line of investigation on the strong essence in seaweed broth. this is when the concept of MSG in Asian food started as a flavour enhancer.

Okay let’s give you the background of the factual talk he and I had :
We all know we have five senses.
• Sight
• Hear
• Taste
• Touch
• Smell
Senses are the structure mode of awareness. Taxonomy ascribed to Aristotle. In taste sensation, the tongue is composed of five diverse taste buds:

Flow chart

So you see everything is interconnected.
If you guys wanna explore more check this out: http://www.umamiinfo.com.
I highly recommend if you want to be a chef start reading on food now. I did it much later in life as I use to restrict my self with recipes and the kind of ingredients.
You know food has a world of its own.

Another interesting read:
http://www.npr.org/templates/story/story.php?storyId=15819485

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