So much for my ‘break’. But I’ve been having a lot of fun and couldn’t resist sharing some pictures.
Taking a recipe and re-thinking some elements to come up with something new and exciting is important for the daily cook. And those of us on a budget who can’t run out and buy exotic or expensive ingredients.
So, adding beet puree (only 2 tbsp to a 2 egg pasta recipe) to a basic pasta recipe and coming up with a very pretty pink pasta doesn’t take a lot of money, just some imagination, or google-fu in case your imagination is as limited as mine.
Making the Beet Pasta
Dressing the resulting pasta is another fun pastime.
Shrimp Scampi … a very romantic shrimp supper for two
Browned Butter and Sage … a more modest meatless pasta dish with a generous grating of Grana Padano cheese
No changes in this dish from the basic recipe I posted before, but the pictures are MUCH nicer.
I haven’t made these onigiri (Japanese rice patties) in ages. You can leave them plain or fill them with anything from the classic umeboshi which are a type of pickled ‘plums’, dried bonito flakes moistened with soy sauce or a very Western tuna salad. The onigiri may also be eaten as is or grilled, basted with soy sauce and then grilled again briefly. Wrapping a strip of nori around the rice patty keeps your fingers clean, but you’ll want to wait til the last minute so the seaweed stays nice and crispy.
I learned a fun way to shape/pack sushi rice into a round ball. Simply take 2 small round bottomed bowls, rinse them with water so the rice doesn’t stick, add your rice to the bottom bowl, put the other bowl on top and SHAKE back and forth for a minute or so.
Crack open the ball of rice on a moistened sheet of food wrap over which you’ve sprinkled some salt, and add your filling. Tighten the plastic wrap around the ball and filling and squeeze it tightly, then form into a triangle shape.
Plain Onigiri – wrap a strip of nori around the patty before eating
Yaki Onigiri – I like to add a bit of wasabi to the onigiri before wrapping the nori around it and eating.
Chocolate Crinkle Cookies become cookie cups … I used 3-4 tbsp to make balls which were placed into muffin tins sprayed with cooking spray. The cookies and cups were baked together for 15-16 min at 350 deg F and then I used the bottom of a shot glass to press down the cookie in the muffin tins to make a ‘cup’. The cups were allowed to cool for 5 minutes before being removed from the muffin tins and transferred to the cooling rack to cool completely.
I’ll fill the cups and share pictures soon.