Monthly Archives: February 2019

Okinawan Taco Rice (Tako Raisu)

Sadly, I’ve never been to Japan, so my only exposure to Japanese cuisine has been through television programs, cookbooks and, more recently, YouTube videos.

I first ran across this Tex-Mex/Japanese fusion dish originating in Okinawa on the channel TabiEats and copied the recipe from there.

It’s a simple idea … a basic taco meat recipe, with the addition of some soy sauce to give it that Japanese touch. Instead of being served in a soft or crunchy taco shell, the meat is served over a cup of steamed rice. You can use short grain sushi rice or long grain, like the basmati rice that I accidentally pulled out of the fridge.

Okinawan Taco Rice (Tako Raisu)

Mise en place: Lean ground beef, onion, garlic, cumin, chili powder, soy sauce, tomato paste, cooked rice, salsa and salt (not pictured). Avocado and firm tofu are for the variations.

Rice and taco meat ready to be garnished

Variations

1. Taconari – Inari sushi tofu pockets filled with a combination of sushi rice and the taco meat (or the tofu option below)

 

2. Tofu taco rice – Crumbled firm tofu replaces the ground meat (beef, beef and pork, chicken or turkey) in the taco meat recipe and is combined with the sushi rice … may be eaten stuffed in inari pouches or in endive cups.

 

3. Avocado Taco – Avocado half, center scooped out and filled with the taco meat before being garnished with your favourite taco toppings

   

 

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For One Pasta Duo

The website where I found the ‘for one’ cake recipes also has savoury dishes. Especially pasta dishes.

Like this Ham and Pea Alfredo for One … I made it with linguine

I improvised this Turkey Cutlet Parmigiana with a quick and easy marinara sauce and one of the cutlets from my freezer.

Turkey Cutlet Parmigiana for One

Turkey Cutlet Parmigiana for One

1 turkey cutlet
1/4 cup grated Mozzarella cheese
100 gm dry pasta, cooked according to package directions

Quick Marinara Sauce for One – enough to dress about 100 gm dried pasta

1 cup canned, diced tomatoes, with juice
1/2 tbsp butter or margarine
1/4-1/2 cup water, as needed
1/8 tsp minced onion
1/8 tsp dried oregano
pinch of garlic powder
salt to taste
fresh oregano (sprig) and 2-3 fresh basil leaves, torn (optional)
sugar, as needed

In a large saute pan, combine the tomatoes, butter, 1/4 cup water, onion, oregano and garlic. Bring to the boil, turn down to a simmer, cover the pan, and simmer for 10 minutes. Puree the tomato sauce.

Add the fresh herbs and a pinch or two of salt. Add more water if needed. Cover and simmer for another 10 minutes. taste and add sugar and salt, as needed.

Add the cooked pasta and toss in the sauce.

Push the pasta to one side of the pan. Add the turkey cutlet, sprinkle the mozzarella cheese on top and put the lid on the pan. When the cutlet has warmed through and the cheese has melted, transfer to a serving plate. Garnish with fresh herbs.

The Economical Frozen Turkey

PICTURE HEAVY: I totally forgot to post this until today. The turkey was thawed and cooked more than a month ago.

I finally got around to cooking one of the two turkeys in my freezer. Since it was bought frozen ($12 CDN for 12 lbs), it was thawed, broken down and cooked so that the results could be refrozen to extend their use and so that I wouldn’t be eating turkey for ten days straight. It was a lot of work over several days but the results were worth it, I think.

The traditional turkey plate – Roasted turkey breast, mashed potatoes with home made gravy, home made cranberry sauce and salad with sun-dried tomato dressing (by Kraft)

The Details

1. Breasts (boned out)
– one of the breast and the two tenderloins were cut into 11 cutlets
– the second breast was seasoned with salt and pepper, drizzled with olive oil and roasted

Turkey cutlets


Roasted boneless turkey breast

2. Wings (barring the tips) separated into two, drumsticks
– marinated overnight in VHS honey garlic marinade and roasted

3. Thighs (boned out)
– ground up with trimmings from the turkey carcasse to produce 6 x ~95 gm patties

Turkey patty served on home made enriched buns

4. Carcass, along with the turkey neck and the heart
– turned into 22 cups of stock and ~400gm picked meat, 4 cups and about 100gm of the meat, plus the heart, were used for matzoh ball soup

5. Liver
– sliced, sauteed in butter and served on sourdough bread

Happy Valentine’s Day 2019

I decided to splurge on a pretty pink St. Valentine’s Day cake to brighten up an otherwise ho-hum occasion.

As you can tell, my cake decorating skills are at the novice level. (Is there something below that?) The cake was tasty though … I ate a third of it to confirm that fact.

Profile of the Pink Cherry Cake

Pink Cherry Cake – makes 2 mini cakes baked in 1 cup ramekins

Basic Vanilla Cake for Two recipe
pink gel food colouring
1 tsp Kirsch, substituted for the vanilla extract
2 tbsp finely minced red glace cherries, stirred into batter just before pouring into ramekins

Glace Cherry Cream Cheese Frosting – enough to frost 2 mini cakes including filling

2 oz/57 gm gm cream cheese, room temperature
1 oz/28 gm unsalted butter, room temperature
1 cup powdered sugar
1 tbsp Kirsch

Using an electric mixer, beat the cream cheese and butter in a small bowl until smooth. Add the Kirsch and beat in briefly. Beat in the powdered sugar.

Spread/pipe the frosting over the cake.

Vanilla Cake for One (Review) and a Variation

Sadly, you can’t just omit the cocoa powder in the previous ‘chocolate cake for one’ recipe and get a vanilla version, because the chemistry of the leavener doesn’t work, so I went net surfing for a real vanilla cake recipe.

My answer was found in a ‘vanilla cupcake for two’ recipe baked in a cupcake/muffin pan … so I buttered a couple of ramekins instead. Because a CUPcake is NOT a cake. I had some sticking in the very center of the mini cakes so on my second attempt, an orange flavoured variation, I buttered the ramekins and lined the bottom with a circle of parchment paper, cut to size, which solved the problem.

Frosting a cake at midnight does not result in the most photogenic of images but I had to snap a picture before going to bed.

Crumb/profile of the vanilla cake … yes, there’s some orange zest in the vanilla buttercream frosting in case you spotted that fleck of orange.

REVIEW: Very tasty cake. Fast and easy to assemble. Of course you can frost each ‘cake’ individually but the two layer version just has a lot more visual appeal. For a quick and easy frosting, slightly sweetened whipped cream would work.

Of course I had to take the plain vanilla cake to the next level by adding 1 tsp of orange zest and substituting orange extract for half of the vanilla extract, in the next version I made.

I also decided to switch to a less sweet filling/frosting since the vanilla buttercream that I had used, from the same web site as the chocolate cake, was just too sweet. My ideas evolved from a cream cheese/butter/icing sugar version to one that reduced the amount of sugar and substituted it with home made curd. Since I had made an orange flavoured cake, I made a batch of orange curd to enhance the orange taste. I scaled down a frosting recipe that I found here.

I used less curd than I had originally calculated but I still think the frosting was too soft, even after half an hour in the fridge, so I’d cut back even more on future attempts.

I’d also use the frosting for a filling, in the future, because the orange curd oozed out while cutting into the cake. Hopefully the frosting as filling will stand up to serving better. I’m a firm believer in not skimping on the amount of frosting used but I think the amount I made is enough to fill and frost two mini two layer cakes.

Crumb/profile of the orange cake

Orange Curd Frosting – enough to frost 2 mini cakes including filling

2 oz/57 gm gm cream cheese, room temperature
1 oz/28 gm unsalted butter, room temperature
1/3 cup powdered sugar
1-2 tbsp orange curd *

* Start with the smaller amount and decide whether you’ll need another 1/2 tbsp. You probably won’t need the full amount

Using an electric mixer, beat the cream cheese and butter in a small bowl until smooth. Beat in the powdered sugar, then the orange curd.

Spread the frosting over the cake.

NOTE: The original recipe says the cake may be frosted a day before serving and covered with a cake dome and refrigerated so it doesn’t dry out.

Coffee Cake for One (Review) and a Variation

After having LOVED the chocolate cake (for one) recipe found on the same site, I thought I’d give the coffee cake for one a try as well.

It’s another winner.

I WOULD cut back on the topping though since half the amount is plenty. The excess just fell off when I turned out the cake to transfer it to a serving plate. Perhaps if I’d drizzled some melted butter over the top, as the post suggests doing, it would have “glued down” the cinnamon sugar topping.

REVIEW: The cake itself is tender and tastes just sweet enough for my taste. I used the same one cup ramekin as I had used for the chocolate cake and thought that the resulting coffee cake was a bit thin.

So, I opened a can of tuna (made a tuna salad sandwich with the tuna inside), peeled off the label and washed it out carefully. I added some home made cranberry sauce in this variation. The revised baking instructions/topping are posted below.

Cranberry Coffee Cake for One

Cranberry Coffee Cake for One

Cranberry filling

1-2 tsp cranberry sauce, home made preferred

Topping

1 tbsp melted unsalted butter
1-2 tsp rolled oats
1-2 tsp brown sugar
pinch ground cinnamon

Make the coffee cake batter as in the original recipe.

Spoon 2/3 of the batter into the prepared baking dish. Using a very small spoon place small amounts of cranberry sauce over the batter. Spread it out a bit. Spoon small amounts of the rest of the coffee cake batter over the cranberry sauce.

In a separate container, combine the brown sugar, rolled oats, ground cinnamon and melted butter. Spoon over the top of the coffee cake batter.

Bake for 15-18 minutes or until a toothpick comes out clean.

The top of the coffee cake could have been a bit darker but the bottom was nicely browned.

There was a bit more height compared to the coffee cake baked in the ramekin, as well.