Yo mayo…

Tuesday 9 June 2009 | Posted by Kishi | Dips

mayoMade some home made potato wedges. I like eating the same with Thai chilli dip or green chutney or just tossed in herb butter with some chaat masala for tang!
Though for kicks I tried mayo as I am not a fan of it!
I have friends who are fans of mayonnaise in there sandwich, or salad such as potato salad or canned tuna…mayo everywhere hot dogs pizza name it, its there!!

I have made this base a bunch of times to use it as a base for many other dressings like the aioli, thousand island dressings ,tartar sauce and ranch dressings. I have even used the base mayo recipe in my honey mustard dressings. Combine the same with brown sugar, French mustard and lime juice. It turns out remarkable.

Give it a try and enjoy your chips with the same…I sure did!

MAYONNAISE

Ingredients: Amount:

Egg yolks 1/4 cups
Dijon mustard 2 tbsp
Vinegar 15 gms
Worcestershire 15 gms
Salt 1 ½ teaspoon
Pepper 1 teaspoon
Vegetable oil/Olive oil 3 cups

Method:

1. Place the egg yolks, mustard, vinegar, and Worcestershire into a large water bath.
2. Place a hand mixer (Braun) into dressing and begin to puree. Slowly add the oil to form an emulsion, being very careful not to separate the sauce.
3. Adjust the consistency if needed by adding water to prevent the sauce from separating. If the dressing becomes too thick it will separate.
4. Season with salt and pepper.
5. Clean and cover the container and refrigerate.

FYI (1): research says that Russia is the only market in Europe where more mayonnaise is sold than ketchup by volume.
FYI(2):I have never eaten ketchup! 😉

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Lazy sunday dressing..

Sunday 24 May 2009 | Posted by Kishi | Dressings,Salads

dressingAm lazy today, don’t feel like working don’t feel like doing anything to be spot on. If I crave something I wish it would fly and just come right in front of me. If I thought hills I wish was in hills. Guess I am on a fantasy spree today. The heat is getting to me. I was thinking – vacation -lavish hotel-tapas style food-comfy cosy bed-cool breeze-walk around the pool-Mediterranean village…..oh wow if only thoughts could be reality as quickly as one thinks! The wonders that happen in a brain!
Okay so getting back to my real world. Here is a fabulous lazy sunday recipe.
Take some greens add in fresh peaches and cherry and just add some of this dressing!
Enjoy while I get back to my movie…

GOAT CHEESE DRESSING

Ingredient/Amount
Ricotta cheese, 150 gr.
Goat cheese 180 gr.
Yogurt 240 gr.
Cider vinegar 75 gr.
Fresh ground black pepper 1/8 tsp.
Ground cayenne pepper 1 pinch
Salt 1 tbsp.
Chives, fresh 30 gr.

METHOD:
1. Puree ricotta and goat cheese until smooth, add yogurt and blend. Add vinegar and blend.
2. Remove from blender and mix in all other ingredients except chives
3. Add chives at the end.

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Hop,skip and Jump

Friday 8 May 2009 | Posted by Kishi | South Asian Cooking

sushiI was going through my pantry to search for some ingredients and check what all I have so I can try some New Mexican recipes. I tried Sancho’s yesterday at South ex and my experience was not a satisfying one. They didn’t serve beer, so my friend was a bit upset coz our plan was to snack on nachos and watch the IPL match. Forget beer they didn’t serve us water for a while. The food was not at all authentic. We tried burritos, sizzling fajitas, melon martini and rose sangria. And quesadilla-the only on the menu I recommend. The debacle meal made me frenzied to try some Mexican food at home and fulfill my hankering.
I owe my Mexican food knowledge to my Chef friend Crystal who is half Mexican and has also travelled with me there and made me venture into some very delicious vegetarian meals and changed my perception. I was searching for tostada’s coz I remember picking up a box. In my entire exploration, in the ever filled cupboard I found a packet of Nori Seaweed. Suppose sister had got it from Singapore and it’s just been lying around.
So I decided to hop from Latin to South East Asian cuisine.
Nori = Seaweed=Sushi! For those who are wondering what’s Nori – its dried and pressed layer sheets of seaweed or algae. All sushi has a base of specially prepared rice, and complemented with other ingredients
Here is my take on it …my dad didn’t enjoy it and we concluded he doesn’t like Sushi. Mom and I in actuality got pleasure from making and eating it…so try it.

Ingredients/Amount

Short grain rice 1 ½ cups
Water 1 ½ cups
Salt 1 teaspoon
Sugar 1 tablespoon
Rice vinegar 1/4cup

Sushi Fillings:

Nori seaweed 1 pack
Avocado, cut into thick strips 2 each
Cucumbers cut into thick strips 1 each
Carrots cut into thick strips 2 each

OPTIONAL:
Pickled daikon
Sesame seeds, toasted 1/4 cup
Black sesame seeds 1/4 cup

Sushi Garnishes/condiments:

Pickled ginger aka GARI 1/2 cup
Wasabi 1/8 cup
Water 1 tablespoon
Soy sauce, light aka SHOYU 1/2 cup

To Cook the Rice:
Wash the rice until it is clear. Cover with 3 cups water, add salt and sugar, and bring to a boil on the stove. Cover and place in a 350º oven until it is tender, approximately 30 minutes. Transfer rice to a flat pan and allow to partially cool. Add vinegar and mix well. Cover and reserve.

To Prepare the Fillings:
Have all of the ingredients including the rice, the filling, and the garnishes prepared before rolling the sushi. The vegetables should be cut into long strips that are approximately 1/4 inch wide.

To Assemble the Sushi Rolls:

1. Place a piece of the nori onto the bamboo mat and spread the cooked rice out to the edges leaving a 1 inch strip at the top of the nori to “seal” the roll. Moistening your hands with cold water will prevent the rice from sticking to your hand and it will spread much easier.

2. Spread a small amount of the wasabi down the center of the rice and sprinkle with sesame seeds. Place the fillings down the center over the top of the wasabi in single rows. Leave the filling sticking out both ends.

3. Begin rolling by lifting the mat over the top of the filling with your thumbs and hold the filling in place with your fingers. Roll tightly to the end and form into different shapes like circles, squares, or semi-circles. Get the roll as tight as possible without tearing the nori. Unroll the mat and check for uneven areas. Reposition the mat and reshape as needed. Set aside and allow resting for a few minutes before cutting.

4. To cut the sushi, a sharp knife is a must and you need to be aggressive and cut with swift deliberate strokes. If cutting is a problem, try dipping the knife into cold water and wipe off any water and residue before each slice. The three basic cuts are the straight cuts, the end cuts, and the diagonal cuts. A combination of the different shapes will help to produce a more interesting presentation, although the length of the cuts should be consistent.

5. Arrange the sushi onto boards or platters and garnish with wasabi paste and the pickled ginger. Serve with chopsticks.

Suggestions: Anything can be used to fill the sushi rolls including a variety of vegetables like carrots and asparagus, different cooked meats, and fish both raw and cooked. Tofu, eggs. It’s a game of probability. Mix and Match and a new type of sushi will be born! For my meat eater friends try the California Roll with king crab legs, cucumbers, and avocado or the Philadelphia Roll with cream cheese, smoked salmon, and cucumber. I made one with corn and cream cheese with red chilies. If the Nori has a rougher side, spread the rice onto it because it will stick better. Thinner rolls can be made for hors d oeuvres and larger rolls would be more appropriate if served as an entree. You may want to wrap the bamboo roller (I had picked mine from Singapore) in plastic wrap to keep it clean.

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Pickled Red Onion

Wednesday 6 May 2009 | Posted by Kishi | Pickles

Red OnionI thought that pickled onions (white) were a solely English, to be devoured with fish and chips.
I was wide of the mark though it seems, the Swiss dole out with Raclette (Salted Cheese made with Cow’s milk).A friend told me she was surprised when she was in HKG where they are served it as an appetizer in Cantonese restaurants, and us Indians use the red ones and eat it repeatedly when we go to family restaurants where its one of the condiments.
I’m going to skip over all of that for a minute though and give you some insight on Pickling. It’s is an old way of safeguarding food, before we had refrigeration. In the Western world it’s all but redundant for matter-of-fact, but we are still using this antiquated method just because it tastes so good. Simple dishes like daal, curries or plain paratha (Indian layered bread) crusty bread and cheese sandwich or a burger get a kick with the addition of a pickled onion with mustard.
A good pickled onion ought to be concentrated, both in flavor and munch, if it doesn’t provide you some sturdy resistance to being bitten, tagged along by a gratifying crunching sound, then you might as well throw it away as far as I’m concerned.
Try this recipe you can use small whole ones or slice them and see if you get that agreeable reaction…

Ingredient/Amount

Red onions, sliced rings, 250-300 Gms
Red wine vinegar 2 cup
Water ¼ cup
Salt ½ Tsp.
Black pepper cracked ¼ tsp.

Method
1. Combine vinegar, water, sugar, salt and pepper and bring to a boil. Remove from the heat and reserve warm.
2. Blanch the onions in boiling salted water for 20 seconds, drain and combine with the vinegar mixture.
3. Let cool and refrigerate.

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Plus or Minus ingredients=new salad every time

Friday 1 May 2009 | Posted by Kishi | Dressings

saladI am posting this a day late…why??? Blame it on the electricity cuts!
Dry skin and hot weather. What a combo! Came home rushed to my room switched on the AC and stood in front of it and thought of some cold place like Russia. A friend just called me few days back and was like let’s go to Moscow…and I thought of it more than a few times what a jaunt it would be, food/vodka etc etc. Being on a plane -a new city- New world- always has given me a high other than food. Wish it was as easy/fast as thoughts and one could just pick up there bag and vanish. Anyway let’s make a salad!

Coming to the food part…Saw Boston lettuce in market and also got some beautiful pink rosy radish. Not really the weather for radish but oh well. India people tend to eat radish in winters with Sarso ka Saag. (North Indian Cuisine).

I thought of making the salad with lemon dressing.
Lemon is just always super cool and refreshing…last minute addition -basil which is growing outside in a big boat style pot in my house.
(I have basil, sweet Thai basil, coriander and mom has just put some lemon grass in a new pot-fresh plucked herbs are always better)

BOSTON LETTUCE AND RADISH SALAD
Ingredients/Amount
Boston lettuce 1 head
Radishes, wash it a lot 1 bunch
Lemon dressing 1 recipe follows
Salt and black pepper t.t.

Method for the Salad
1.Remove the leaves of the Boston lettuce and leave them whole. Wash and drain well. Let it dry out. Chill it if you want.
2.Slice the radishes very thin, leaving in a disc shape – 1/16″ thick.
3.Prepare the Lemon Dressing
4. Toss the lettuce and radishes with the dressing, salt and black pepper as needed.

LEMON DRESSING
Vinegar 2 tbsp
Fresh squeezed lemon juice ½ Cup
Sugar ¼ Cup
Olive oil 1 Cup
Salt and white pepper t.t.
Basil leaves fresh ¼ cup

Method for the Lemon Dressing(store it if you have extra -it’s good for next day too)
1.Combine the vinegar (I have white wine/apple cider- I opted for white wine), lemon juice and sugar and mix well to dissolve the sugar completely
2.Whisk in the oil, salt and pepper add the basil leaves which are thin julienne. Why julienne and not just chopped or minced coz It looks pretty! Can add mint if you don’t have basil!

Q:You know what’s the best part I like about salad??
A:+ or – what ever you like!It’s simple math to wow salad!

PS- I write t.t. – which means to taste 🙂
Some info courtesy Wikipedia: In American culture, a popular phrase for saying that a gadget can do many things is, “It slices! It dices! It makes Julienne fries!” This phrase is a parody of Ron Popeil’s 1960s television advertisements for the Veg-o-Matic kitchen tool. A common U.S. urban legend holds that julienne is named after Julia Child.

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