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May 30, 2009
8th Birthday
It was my oldest 8th birthday today! She wanted a pool party, and the plates all had hibiscus flowers on them. So this is what we came up with. A strawberry cake, with strawberry icing (and strawberry ice cream). Covered in White fondant with Pink airbrushed on the sides and a flower airbrushed into the top. I would have liked to have done more with the cake, carved it into a hibiscus shape and make it look like a giant flower, but my youngest was up all night throwing up and ruined my early morning plans. Still, the birthday girl was happy and the cake was gone in one day. Yeah!
May 29, 2009
okonomiyaki
I've been craving Japanese food again. We used to live there, and I love quite a bit of the food. Although here in The Woodlands there isn't a good Asian store that carries a lot of Japanese items. Hopefully the next place we live will have a better selection. Anyway, we make Katsudon at least once a month, but I have never made Okonomiyaki. I loved getting it in Japan, especially when we visited Osaka (where they are known for it). SO I thought I'd try my hand at it. I'll be trying homemade Yaki Soba next week!
The Okonomiyaki is like a Japanese pancake of sorts. The batter is made with water (or milk) flour, salt and baking powder. Then you add a TON of cabbage, green onions, and any other veggies or meats you desire. The pancake itself was great, but the American bacon didn't work in it like the Japanese bacon did. In fact Japanese bacon has forever ruined all other bacon for me. I don't know what the difference is, only that it is different and ours is nothing in comparison. So I'll try it again, next time using baby shrimp, or maybe ham chunks!
The Okonomiyaki is like a Japanese pancake of sorts. The batter is made with water (or milk) flour, salt and baking powder. Then you add a TON of cabbage, green onions, and any other veggies or meats you desire. The pancake itself was great, but the American bacon didn't work in it like the Japanese bacon did. In fact Japanese bacon has forever ruined all other bacon for me. I don't know what the difference is, only that it is different and ours is nothing in comparison. So I'll try it again, next time using baby shrimp, or maybe ham chunks!
May 20, 2009
Torillas
This week my girlfriend wanted to learn how to make Tortillas. I started making my own tortillas 5 years ago, but I haven't done it in a while. Come to think of it it's been 2 years or maybe even more. Anyway, since Flour tortillas is easy (just time consuming) we decided to also try corn tortillas too. non of us had made them before, we just used the recipe on the package (which I didn't write down so I can't give it to you)
Both recipes call for mixing up the dough, letting it sit, creating balls and then rolling them out and cooking them on the stove top (or I used a skillet to do more at one time).
Flour Tortillas
6-8 tortillas
2 C flour
1/2 tsp baking powder
1 tsp salt
3 Tbsp plus 1 tsp shortening
3/4 C hot water
Place the baking powder, salt and shortening in bowl. Cut shortening until it is in very small crumbs. Then add a small amount of hot water and mix until dough is a soft spongy ball. Knead 5 mins and let rest, then knead again. Do this about 3 times. Form into 6-8 balls, and roll out. Place on hot dry skillet and cook for about 1 min on each side.
And done! I rolled mine out nice and thin, they were just like the stores, but once I finished I remembered that I liked them thicker... Oh well. Next time. They worked great for quesadillas for the kids.
As for the corn ones. The only thing I make with corn tortillas is my grandma stacked enchilada's. So a few days later I made them. These were too tough for me and not any better than the store bought, so for now I won't bother again. But if someone out there has some advice, I'm willing to try again!
Both recipes call for mixing up the dough, letting it sit, creating balls and then rolling them out and cooking them on the stove top (or I used a skillet to do more at one time).Flour Tortillas
6-8 tortillas
2 C flour
1/2 tsp baking powder
1 tsp salt
3 Tbsp plus 1 tsp shortening
3/4 C hot water
Place the baking powder, salt and shortening in bowl. Cut shortening until it is in very small crumbs. Then add a small amount of hot water and mix until dough is a soft spongy ball. Knead 5 mins and let rest, then knead again. Do this about 3 times. Form into 6-8 balls, and roll out. Place on hot dry skillet and cook for about 1 min on each side.
And done! I rolled mine out nice and thin, they were just like the stores, but once I finished I remembered that I liked them thicker... Oh well. Next time. They worked great for quesadillas for the kids. As for the corn ones. The only thing I make with corn tortillas is my grandma stacked enchilada's. So a few days later I made them. These were too tough for me and not any better than the store bought, so for now I won't bother again. But if someone out there has some advice, I'm willing to try again!
May 12, 2009
Homemade pasta
So today my friends and I made homemade pasta. I did a trial run last week, and rolled it out by hand. I didn't get it quite thin enough, but the taste was amazing. Here is the recipe:
Basic Pasta
Makes 2 lbs
3 1/2 C flour
5 large eggs
1 tsp salt
1 tsp olive oil
Pour flour onto the counter and create a well in the center, add the rest of the ingredients into the well. Beat the eggs lightly with a fork, drawing in some of the flour as you go, until the eggs are mixed and slightly thickened. Using your hands gradually incorporate the flour into the eggs, blending everything into a smooth, not too stiff, dough. If it's crumbly add water as needed. Knead the dough until satiny and elastic, about 10 mins. Divide the dough into 4 pieces and wrap in plastic. Let it rest for 30 mins.
Then roll it out, it can be done by hand, but by far the easiest way (and thinnest) is to use a pasta roller. One of my friends had one and after doing one ball by hand we all decided to use her roller. In fact the other friend and I bought our own that very day. Set the machine to the widest setting, and pass the dough through three times, folding it over onto itself each time. The dough will go from lumpy to smooth. Then set the rollers one notch closer together and repeat rolling. Stretch the dough gently as it emerges from the rollers. Then lay out the strips to dry a bit (but only until a bit leathery, don't over dry)
Last week, when I did my trial run, I used my broom handle for drying, it worked, but wasn't as efficient. So I bought this drying tree. We made three different pastas, fettuccine:
Bow ties:
and cheese ravioli (this picture shows the wheat pasta one of the girls made, substitute 1-1 1/2 C whole wheat flour). The filling recipe is this:
Cheese filling (also what I use for my manicotti)
15 oz ricotta
2 C mozzarella shredded
1/2 C Parmesan grated
2 Tbsp chopped herb (parsley, oregano, basil...) your choice
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, crushed (optional)
Basic Pasta
Makes 2 lbs
3 1/2 C flour
5 large eggs
1 tsp salt
1 tsp olive oil
Pour flour onto the counter and create a well in the center, add the rest of the ingredients into the well. Beat the eggs lightly with a fork, drawing in some of the flour as you go, until the eggs are mixed and slightly thickened. Using your hands gradually incorporate the flour into the eggs, blending everything into a smooth, not too stiff, dough. If it's crumbly add water as needed. Knead the dough until satiny and elastic, about 10 mins. Divide the dough into 4 pieces and wrap in plastic. Let it rest for 30 mins.
Then roll it out, it can be done by hand, but by far the easiest way (and thinnest) is to use a pasta roller. One of my friends had one and after doing one ball by hand we all decided to use her roller. In fact the other friend and I bought our own that very day. Set the machine to the widest setting, and pass the dough through three times, folding it over onto itself each time. The dough will go from lumpy to smooth. Then set the rollers one notch closer together and repeat rolling. Stretch the dough gently as it emerges from the rollers. Then lay out the strips to dry a bit (but only until a bit leathery, don't over dry)
Last week, when I did my trial run, I used my broom handle for drying, it worked, but wasn't as efficient. So I bought this drying tree. We made three different pastas, fettuccine:
Bow ties:
and cheese ravioli (this picture shows the wheat pasta one of the girls made, substitute 1-1 1/2 C whole wheat flour). The filling recipe is this:Cheese filling (also what I use for my manicotti)
15 oz ricotta
2 C mozzarella shredded
1/2 C Parmesan grated
2 Tbsp chopped herb (parsley, oregano, basil...) your choice
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, crushed (optional)
May 09, 2009
Iron Chef- Risotto (or other specialty cheese)
Tonight was our 2nd Iron chef dinner party. Since I won last month I was in charge of picking the secret ingredient. I picked Ricotta cheese, but our leader was worried it would be too difficult for everyone so we added the option to choose any specialty cheeses (we were trying to avoid the normal cheddar, mozzarella, etc that people use all the time).
I lost my photoshop when I got my new computer and haven't been able to upgrade to the version that will work on my new vista 64 bit yet. So I apologize that the pictures don't look as nice and as appetizing as they should. I've been putting off posting hoping to get the upgrade, but finally I'm just going to start posting...
The winner was the Polla Rosa. Chicken stuffed with a cheese filling and topped with onions and mushrooms. I enjoyed it and will try it myself, but without the mushrooms (maybe on one for my husband, but I'm not a fungus fan). I also have a recipe I wanted to make, but ran out of time, for ricotta stuffed pork chops.
Here are the others that were there. Ricotta Ice Cream (mine), nuetutella with Raspberry chili sauce and crackers, spinach manicotti, key lime pie, feta dip with chips and 4 cheese calzone.
I also made a ricotta risotto. The picture is extremely unappetizing. But the flavor was great. I didn't have risotto rice and used my Japanese rice. It wasn't quite right, but worth buying the right rice to try it again. I wish it had been just a little bit... runnier? (not quite the right word, but juicier doesn't work either) I think the correct rice will fix that problem though. I'll let you know next time I try it.
I lost my photoshop when I got my new computer and haven't been able to upgrade to the version that will work on my new vista 64 bit yet. So I apologize that the pictures don't look as nice and as appetizing as they should. I've been putting off posting hoping to get the upgrade, but finally I'm just going to start posting...
The winner was the Polla Rosa. Chicken stuffed with a cheese filling and topped with onions and mushrooms. I enjoyed it and will try it myself, but without the mushrooms (maybe on one for my husband, but I'm not a fungus fan). I also have a recipe I wanted to make, but ran out of time, for ricotta stuffed pork chops.
Here are the others that were there. Ricotta Ice Cream (mine), nuetutella with Raspberry chili sauce and crackers, spinach manicotti, key lime pie, feta dip with chips and 4 cheese calzone.
I also made a ricotta risotto. The picture is extremely unappetizing. But the flavor was great. I didn't have risotto rice and used my Japanese rice. It wasn't quite right, but worth buying the right rice to try it again. I wish it had been just a little bit... runnier? (not quite the right word, but juicier doesn't work either) I think the correct rice will fix that problem though. I'll let you know next time I try it.
