Spring Fruit TartsSunday, April 26, 2009
Fruit Filling（15cmの丸型1台分）卵黄 3 eggs yolks
Sunday, April 12, 2009
Cooking Club:Bagels and Lox (Part 2)
BAGELS and LOX [ベーグルとスモークサモン」 Part Two
The fresher the fish the better!
We prepared the rock salt, sugar, and fresh dillweed mixture and generously coated the fillets. After wrapping them we placed another plate on top to weigh down the fish to allow the juices to seep from the fish and make the fish fillets firmer.
After several hours the fillets were ready for slicing(I prepared a salmon beforehand) Slicing thin down to the tail was quite a task for many of the students. "Chunky-style" lox was a popular description.
The fresher the fish the better!
There is a fishing area near Odawara called Forrest Springs which stocks various kinds of trout, including brooke(iwana), grayling(yamome), silver, and the prized Steelhead!!(Large Western Rainbow trout that are on their way to becoming salmon. Their pinkish meat is sweet and flakey and versitle when cooking) I traveled by train(an hour and a half outside of Tokyo) to lure fish for some steelhead. In only two hours I caught several species of trout including this this 2.5 footer pictured here on a spinning spoon and then quickly brought them back to my kitchen to start preparing for Gravis Lox.
Gravlax (pronounced "grov-lox") is from the Swedish name for this dish. Norwegians call it gravlaks and the Danish refer to it as Gravad laks. It literally means "buried salmon" and the name refers to the traditional method of preparation for this food: fresh salmon was heavy salted and buried in dry sand to ferment and cure.
Gravlax (pronounced "grov-lox") is from the Swedish name for this dish. Norwegians call it gravlaks and the Danish refer to it as Gravad laks. It literally means "buried salmon" and the name refers to the traditional method of preparation for this food: fresh salmon was heavy salted and buried in dry sand to ferment and cure.
When is bagel not a bagel? When it is NOT topped high with cream cheese and lox! Of course!Now that we had the fresh bagels all prepared I instructed the class on how to salt cure a salmon, or in this case, the steelheads that I had cleaned and deep-frozen the day before.(Freezing to -10F/23C wards off any unwanted parasites that are common in freshwater fish)
We prepared the rock salt, sugar, and fresh dillweed mixture and generously coated the fillets. After wrapping them we placed another plate on top to weigh down the fish to allow the juices to seep from the fish and make the fish fillets firmer.After several hours the fillets were ready for slicing(I prepared a salmon beforehand) Slicing thin down to the tail was quite a task for many of the students. "Chunky-style" lox was a popular description. But all the hard work in the kitchen was worth it as they enjoyed their home-made bagels and lox. Thank you all!
RECIPE:
Gravlax (Salt cured Salmon)
Gravlax (Salt cured Salmon)
1 lb. (450 g) frozen salmon filet
thaw completely & remove bones
cover salmon
cover salmon
double wrap in plastic wrap
refrigerate at least 48 hours
rinse and dry
slice on bias
2 Tbs. (~30 g) kosher salt
mix
2 Tbs. (25 g) granulated sugar
2 tsp. (4.2 g) ground black pepper
20 sprigs fresh dill weed
Directions
Lay a LARGE sheet of plastic wrap over the dish.
Mix Rub ingredients in a small bowl-- if using fresh dill, chop it up and rub it on the fish first.
Lay fish, skin side down, on the lined dish, evenly spread rub over fish, with more in the thicker areas of the fillet.
Wrap plastic over the fish.
Place second dish on top, place weight on top of second dish.
Refrigerate for 48-72 hrs.
Check every 12 hrs or so to see if dish needs to be drained.
(some fish oil will seep out of the package).
Remove fish from package, scrape off remaining rub, cut into very thin slices across the bias, stopping at the skin.
Serve with bagels, horseradish cream dressing, capers, more dill, greens, vinagerette, honey mustard, bread rounds, etc.
thaw completely & remove bones
cover salmon
cover salmon
double wrap in plastic wrap
refrigerate at least 48 hours
rinse and dry
slice on bias
2 Tbs. (~30 g) kosher salt
mix
2 Tbs. (25 g) granulated sugar
2 tsp. (4.2 g) ground black pepper
20 sprigs fresh dill weed
Directions
Lay a LARGE sheet of plastic wrap over the dish.
Mix Rub ingredients in a small bowl-- if using fresh dill, chop it up and rub it on the fish first.
Lay fish, skin side down, on the lined dish, evenly spread rub over fish, with more in the thicker areas of the fillet.
Wrap plastic over the fish.
Place second dish on top, place weight on top of second dish.
Refrigerate for 48-72 hrs.
Check every 12 hrs or so to see if dish needs to be drained.
(some fish oil will seep out of the package).
Remove fish from package, scrape off remaining rub, cut into very thin slices across the bias, stopping at the skin.
Serve with bagels, horseradish cream dressing, capers, more dill, greens, vinagerette, honey mustard, bread rounds, etc.
Cooking Club:Bagels and Lox (Part 1)
BAGELS and LOX [ベーグルとスモークサモン」
With Passover soon approaching I decided to have a bagel cooking class.
PASSOVER 「過ぎ越しの祝」=ユダヤの祝=yudaya no oiwa Celebration of the Exodus
過越（すぎこし）とは、
オリエントでは春分の後の満月（古代バビロニア暦ニサンヌ15日）に新年を迎える習慣があった。今もユダヤ暦ニサンの月に行われる春の祭りに残っている。
ユダヤ人にとって、秋のティシュリーの月に行われる仮庵の祭 Sukkoth などと並ぶ祭。初日と末日の間の平日は仮庵の祭と同じくホール・ハン＝モーエード Chol hamoed という。（ユダヤ教関連用語一覧#ホを参照）
聖書の出エジプト記 12章に記述されている、古代エジプトでアビブ（ニサン）の月に起こったとされる出来事と、それに起源を持つとするユダヤ教の行事のことである。本項で詳述。
Every year, on the 15th day of the Hebrew month of Nissan, Jews worldwide commemorate the birth of the Jewish nation by celebrating Passover. After 410 years of slavery in Egypt, Moses told Pharaoh that he must "Let My People Go." Each time Pharaoh refused to release the Israelites, God brought another plague upon the Egyptians. The tenth and final plague was the death of firstborn children. In executing this plague, God passed through the land of Egypt, but "passed over" Jewish homes. Thus, the holiday is called Passover. The Israelites were then released from bondage. But the Israelites only truly became free when, 50 days after the Exodus, they accepted the Torah from God at Mount Sinai. Thus, the Jewish nation was born. Every Passover, we are commanded to tell the Passover story.
PASSOVER 「過ぎ越しの祝」=ユダヤの祝=yudaya no oiwa Celebration of the Exodus
過越（すぎこし）とは、
オリエントでは春分の後の満月（古代バビロニア暦ニサンヌ15日）に新年を迎える習慣があった。今もユダヤ暦ニサンの月に行われる春の祭りに残っている。
ユダヤ人にとって、秋のティシュリーの月に行われる仮庵の祭 Sukkoth などと並ぶ祭。初日と末日の間の平日は仮庵の祭と同じくホール・ハン＝モーエード Chol hamoed という。（ユダヤ教関連用語一覧#ホを参照）
聖書の出エジプト記 12章に記述されている、古代エジプトでアビブ（ニサン）の月に起こったとされる出来事と、それに起源を持つとするユダヤ教の行事のことである。本項で詳述。
Every year, on the 15th day of the Hebrew month of Nissan, Jews worldwide commemorate the birth of the Jewish nation by celebrating Passover. After 410 years of slavery in Egypt, Moses told Pharaoh that he must "Let My People Go." Each time Pharaoh refused to release the Israelites, God brought another plague upon the Egyptians. The tenth and final plague was the death of firstborn children. In executing this plague, God passed through the land of Egypt, but "passed over" Jewish homes. Thus, the holiday is called Passover. The Israelites were then released from bondage. But the Israelites only truly became free when, 50 days after the Exodus, they accepted the Torah from God at Mount Sinai. Thus, the Jewish nation was born. Every Passover, we are commanded to tell the Passover story.
When I was a child growing up in California there was a terrific Bagel Shop near my high school. We would make a trip out to the store every chance we had. Bagels usual came frozen in bags of six from the supermarket. You could defrost them and slice them in a bagel cutter
But the joy of walking into that bagel shop with it's large trays stuffed with freshly baked bagels...sesame, onion, poppy seed or plain, and choosing my favorite bagel dog- there was nothing else like it! I would start eating the bagel dog as soon as it crossed over the counter!
History of the Bagel
A sbitenshchik (left) selling bubliks and baranki (19th century)
Contrary to legend, the bagel was not created in the shape of a stirrup to commemorate the victory of Poland’s King Jan Sobieski over the Ottoman Turks in 1683. It was invented much earlier in Krakow, Poland, as a competitor to the obwarzanek, a lean bread of wheat flour designed for Lent. In the 16th and first half of the 17th centuries, the bajgiel became a staple of the Polish national diet.[5]
There was a tradition among many observant Jewish families to make bagels on Saturday evenings at the conclusion of the Sabbath. Due to Jewish Sabbath restrictions, they were not permitted to cook during the period of the Sabbath and, compared with other types of bread, bagels could be baked very quickly as soon as it ended.
Contrary to legend, the bagel was not created in the shape of a stirrup to commemorate the victory of Poland’s King Jan Sobieski over the Ottoman Turks in 1683. It was invented much earlier in Krakow, Poland, as a competitor to the obwarzanek, a lean bread of wheat flour designed for Lent. In the 16th and first half of the 17th centuries, the bajgiel became a staple of the Polish national diet.[5]
There was a tradition among many observant Jewish families to make bagels on Saturday evenings at the conclusion of the Sabbath. Due to Jewish Sabbath restrictions, they were not permitted to cook during the period of the Sabbath and, compared with other types of bread, bagels could be baked very quickly as soon as it ended.
New-York Style Bagels Recipe ニューヨークスタイル ベーグル
Makes 12 normal/measure for 6-8 large bagels
材料は、普通サイズ12個分または大きめサイズ6-8個分
1 Tbs sugar 砂糖 大さじ１
1cup scalded milk, warm (115F/46C) Milk 46C 1カップ
1/4 cup butter
1 Tbs active dry yeast ドライイースト 大さじ１
3-3/4cups bread flour (not all purpose) 強力粉 3-3/4カップ
1 Tbs salt 塩 大さじ１
1 Med egg, たまご1個
(Egg wash)
1 Tbs Sugar
Dry sesame seeds, poppy seeds
In a small pot combine butter, sugar and milk over low heat. When the mixture reaches 115F/46C add and dissolve yeast. Let stand for 4 minutes, then stir in flour and salt and egg. Mix dough thoroughly until it comes together in a large ball, pulling away from the sides of the bowl. Add an additional tablespoon of flour, if needed.
砂糖とmilkを入れる。4分そのままおき、強力粉と塩をいれゆっくり混ぜ合わせ、生地がひとつになるようにする。
必要に応じて、強力粉大さじ1またはmilkを入れる。
Knead by hand, turn dough out onto a lightly floured surface and knead until very smooth and elastic, about 10 minutes. Place dough in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour, or until doubled in size.
ボウルから生地を取り出し、小麦粉をまぶしたテーブルまたは台でよくこねる。
約10分こねて生地がスムーズになったらボウルにサラダオイルをまぶし、生地をいれてラップする。2倍程度の大きさになるまで1時間程度そのままおいておく。
Bring a large pot of water to a gentle boil (212F/100C)at least 10 cups/2 quarts of water. Add 1 Tbs sugar to the water.
Preheat the oven to 400F/190C.
なべにお湯をわかし、オーブンを４００F/190Cに予熱する。
When dough has risen, turn the dough out onto a very lightly floured surface and divide into 12 equal pieces (first quarters, then thirds).
生地がふくらんだら、小麦粉をまぶした台に１２等分する。
Once the dough balls have rested, the bagel shape can be formed. Using your fingers, poke a hole through the center of each dough ball. (This method is better than rolling out a snake. It will come apart when boiling.) Stretch out the dough into a ring with your fingers and be sure to make the hole a little larger than you want the finished bagel to have, as it will shrink slightly while the bagel is expanding during the baking process. Let bagels rest for about 10 minutes.
１２等分した生地の真ん中に指で穴を開け、ひろげる。
ドーナツ状の形にしたら、そのまま約１０分おいておく。
Working four at a time, drop the bagels carefully into the boiling water. Boil for 2 minutes on the first side,(let the bagels rise to the surface) then flip and boil for an additional 2 minutes.( Using a slotted spoon or strainer, transfer bagels to a clean towel to drain for a moment, then place on a parchment-lined baking sheet. Repeat process with remaining bagels.
わかしたお湯にベーグルをいれ、約２分たったらひっくりかえしてさらにゆでる。
（ゆでる際、ストレーナーを使用する）
お湯から出したらペーパタオルでよく水気を切り、クッキングペーパーの上に並べる。
Brush boiled bagels with lightly beaten egg wash.(Optional: top with white sesame seeds or black poppy seeds) and bake for 20-24 minutes, until golden brown.Cool completely on a wire rack.
卵をよくまぜ、ベーグルの上にぬる。
（お好みでゴマ、やポピーシードをふってもよい）
２０-２４分焼き、焼き色がついたらラックにのせ、よくさます。
The best filling for the Bagels were cream cheese and olives or onions. Gravis Lox is covered in the next blog.
材料は、普通サイズ12個分または大きめサイズ6-8個分
1 Tbs sugar 砂糖 大さじ１
1cup scalded milk, warm (115F/46C) Milk 46C 1カップ
1/4 cup butter
1 Tbs active dry yeast ドライイースト 大さじ１
3-3/4cups bread flour (not all purpose) 強力粉 3-3/4カップ
1 Tbs salt 塩 大さじ１
1 Med egg, たまご1個
(Egg wash)
1 Tbs Sugar
Dry sesame seeds, poppy seeds
In a small pot combine butter, sugar and milk over low heat. When the mixture reaches 115F/46C add and dissolve yeast. Let stand for 4 minutes, then stir in flour and salt and egg. Mix dough thoroughly until it comes together in a large ball, pulling away from the sides of the bowl. Add an additional tablespoon of flour, if needed.
砂糖とmilkを入れる。4分そのままおき、強力粉と塩をいれゆっくり混ぜ合わせ、生地がひとつになるようにする。
必要に応じて、強力粉大さじ1またはmilkを入れる。
Knead by hand, turn dough out onto a lightly floured surface and knead until very smooth and elastic, about 10 minutes. Place dough in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour, or until doubled in size.
ボウルから生地を取り出し、小麦粉をまぶしたテーブルまたは台でよくこねる。
約10分こねて生地がスムーズになったらボウルにサラダオイルをまぶし、生地をいれてラップする。2倍程度の大きさになるまで1時間程度そのままおいておく。
Bring a large pot of water to a gentle boil (212F/100C)at least 10 cups/2 quarts of water. Add 1 Tbs sugar to the water.
Preheat the oven to 400F/190C.
なべにお湯をわかし、オーブンを４００F/190Cに予熱する。
When dough has risen, turn the dough out onto a very lightly floured surface and divide into 12 equal pieces (first quarters, then thirds).
生地がふくらんだら、小麦粉をまぶした台に１２等分する。
Once the dough balls have rested, the bagel shape can be formed. Using your fingers, poke a hole through the center of each dough ball. (This method is better than rolling out a snake. It will come apart when boiling.) Stretch out the dough into a ring with your fingers and be sure to make the hole a little larger than you want the finished bagel to have, as it will shrink slightly while the bagel is expanding during the baking process. Let bagels rest for about 10 minutes.１２等分した生地の真ん中に指で穴を開け、ひろげる。
ドーナツ状の形にしたら、そのまま約１０分おいておく。
Working four at a time, drop the bagels carefully into the boiling water. Boil for 2 minutes on the first side,(let the bagels rise to the surface) then flip and boil for an additional 2 minutes.( Using a slotted spoon or strainer, transfer bagels to a clean towel to drain for a moment, then place on a parchment-lined baking sheet. Repeat process with remaining bagels.わかしたお湯にベーグルをいれ、約２分たったらひっくりかえしてさらにゆでる。
（ゆでる際、ストレーナーを使用する）
お湯から出したらペーパタオルでよく水気を切り、クッキングペーパーの上に並べる。
Brush boiled bagels with lightly beaten egg wash.(Optional: top with white sesame seeds or black poppy seeds) and bake for 20-24 minutes, until golden brown.Cool completely on a wire rack.
卵をよくまぜ、ベーグルの上にぬる。
（お好みでゴマ、やポピーシードをふってもよい）
２０-２４分焼き、焼き色がついたらラックにのせ、よくさます。
The best filling for the Bagels were cream cheese and olives or onions. Gravis Lox is covered in the next blog.
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