kabocha salad.
I had sudden cravings for Kabocha salad, the kind they sell back home, prepackaged - sweet mashed goodness, with a slight tang of cream cheese. It’s like, ridiculously up my alley. I’m going to feed this all day to my Icelandic children (when we find them one day, in Iceland).
On a completely different note, I need some help - I’m looking to become friends with a fishmonger. Or a fisherman. (Personally I prefer fishmonger because then I can say, “Hi, this is my friend Fishmonger.”) Anyway, if you know of any from the tri-state area that might be willing to be my friend, holla “fishmongah!” and I’ll be there. Seriously.
KABOCHA & CREAM CHEESE SALAD.
Ingredients: (4 Servings)
1.5 cup boiled Kabocha, mashed
1 tbs Heavy Cream
1 tbs Fat-Free Cream Cheese
2 tsp Honey
¼ cup Dried Cranberries
Boil Kabocha until tender. Remove skin while hot, then mash with a fork. Add heavy cream, cream cheese, and honey (Kabocha is naturally very sweet - adjust flavor to your liking). Garnish with dried cranberries. Serve warm or cold.
Filed under Sides | Comment (1)taramo dumplings.
I grew up believing that “Taramo” was a Japanese word, derived from a combination of “Tarako” (cod roe) and “Imo” (potato). I never doubted my logic - it made perfect sense. Then, just a year ago, I found a jar of Taramo at my local market, a product of…Greece. A quick Wiki-session later, I realized that Taramo wasn’t even Japanese in origin. Holy crap, my whole Taramo-sphere was turned upside down! (And the rest was chaos, the end.)
A similar incident occurred a few days ago when it suddenly hit me that Will.I.Am’s real name must be “William”. Duh, Kaka.
Surprise surprise!
STEAMED TARAMO DUMPLINGS with fresh basil.
Ingredients: (Makes 2 dozen)
1.5 cup mashed potatoes
3 tbs shredded parmesan
3 tbs cod roe
¼ cup fresh basil, chopped
1 tbs Extra Virgin Olive Oil
Salt & Freshly ground pepper
Wonton wrappers
In a bowl, mix the mashed potatoes, parmesan, cod roe, and fresh basil. Drizzle with oil, then season with salt and pepper. Place mixture into wonton wrappers and shape into dumplings. Steam for about 10 minutes; serve immediately.
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Writing Music for Ker the —– Genius:
- mp3: Grand Archives - Torn Blue Foam Couch (<< boy from Band of Horses)
- mp3: Taken By Trees - Lost and Found (<< girl from Peter Bjorn and John…and Friends)
oysters in chawan-mushi.
Last night, I took the husband to Porterhouse for his birthday. In case you couldn’t tell, Porterhouse is a…steak house. Oh yes, woo hoo. I did, however, have a very nice cut of fillet mignon, and this morning I woke up feeling like I was going to give birth to a baby cow! Moo!
SAFFRON-INFUSED CHAWAN-MUSHI with OYSTERS & ZUCCHINI.
Ingredients: (4 Servings)
1.5 cup Dashi
1 tbs Mirin
1 tbs Cooking Sake
1 tsp Soy Sauce
8 strands Saffron
2 eggs
Pinch of salt
1 zucchini, diced
12 fresh oysters, shucked
Bring Dashi, Mirin, Sake, and soy sauce to a boil. Remove from heat and add Saffron strands; let soak until cooled. Strain liquid, then add whisked eggs and salt. Place zucchini and oysters into ramekins; pour in the egg mixture. Cover tops with foil. Place ramekins in a large pot with lid, and fill the bottom of the pot with water so that ramekins are sitting in a water bath. Bring water to a boil, then reduce heat and let steam for 20 min until eggs are cooked. Eggs will settle as they cool.
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