January Cooking: Oysters Rockefeller

生がきFresh Oysters
Before starting anything we all had to learn...
How To Schuck Oysters
Using a thick kitchen towel, grip the oyster, flat side up, and force the tip of an oyster knife,(or in this case we used cheap metal butter knives)
which has an inflexible, pointed blade, between the shells just next to the hinge. Pry, twisting the knife, while at the same time trying to push the blade into the oyster, breaking the hinge. Run the blade along the inside of the upper shell to free the oyster, removing the top shell. Then scrape along the lower shell and remove the oyster if you´re serving it on the half shell, pick out any loose fragments of the shell, being careful not to spill the oyster´s delicious liquid. You can wash off the small broken particles of the shell with salted water. Keep the oyster happy. It looked harder than it was but everyone gave it a try! Each of us had one fresh raw oyster sprinkled with some fresh lemon juice and tabasco. It tasted great! But we saved the rest of the shelled oyster for the next dish!

オイスター・ロックフェラー(Oysters Rockefeller) Oysters Rockefeller is a famous oyster dish served at many restaurants throughout the United States. The dish consists of oysters on the half-shell that have been topped with various other ingredients (often spinach or parsley, cheese, a rich butter sauce and bread crumbs) and are then baked or broiled.

Combine all ingredients and whisk until smooth. Adjust seasoning with additional soy sauce as desired.
すべての材料をスムーズになるまでよく混ぜ、お好みによりシーズニングとしょうゆを加えます。
1 garlic clove　にんにく１かけ
2 cups loosely packed fresh spinach ほうれんそう２カップ
1 bunch watercress
1/2 cup chopped green onions みじんぎりしたたまねぎ1/2カップ
3/4 cup (11/2 sticks) unsalted butter, room temperature 無塩バター3/4カップ（室温に戻す）
1/2 cup dry breadcrumbs パン粉1/2カップ
2 tablespoons Pernod or other anise-flavored liqueur Pernodリキュール　大さじ２
1 teaspoon fennel seeds, ground フェンネル　小さじ１
1 teaspoon hot pepper sauce ホットペッパーソース　小さじ1
1 pound (about) rock salt 塩　1ポンド(454g)
24 fresh oysters, shucked, shells reserved 生ガキ24個　殻はとっておく。
1/4 cup freshly grated Parmesan cheese　パルメザンチーズ1/4カップ
Preparation
Position rack in top third of oven and preheat to 450°F. Finely chop garlic in processor. Add spinach, watercress and green onions to garlic. Process, using on/off turns, until mixture is finely chopped. Transfer mixture to medium bowl.
オーブンを約320C℃に熱します。にんにくをフードプロセッサーに入れ、みじん切りし、ほうれんそう、クレソン、玉ねぎを加えます。プロセッサーのON/OFFをうまく切り替え、よくまざったら、ボウルにうつします。
Combine butter, breadcrumbs, Pernod, fennel and hot sauce in processor. Process until well blended. Return spinach mixture to processor. Process, using on/off turns, just until mixtures are blended. Season with salt and pepper.
バターを加え、パン粉、リキュール、フェンネル、ホットソースをプロセッサーに入れ、よく混ぜます。すでに混ぜたものをプロセッサーに戻し、軽くまぜます。シーズニング、塩、こしょうを加えます。
Sprinkle rock salt over large baking sheet to depth of 1/2 inch. Arrange oysters in half shells atop rock salt. Top each oyster with 1 tablespoon spinach mixture. Sprinkle with cheese. Bake until spinach mixture browns on top, about 8 minutes.
塩1/2インチのクッキングシートにひろげます。カキ殻半分を塩の上に並べ、カキの上にプロセッサーでまぜたほうれんそうを大さじ1のせます。約8分、こげがつくまで焼きます。

Fried Oysters かきフライ
Deep-fried oysters are called kaki fry in Japanese. Kaki fry is a popular dish in winter when oysters are in season. Serve thinly julienned cabbage on the side.
Ingredients:
· 16 oysters
· 2 eggs
· 1 cup panko (bread crumbs)
· 1/4 cup flour
· *oil for frying
· *salt and pepper to season
· *thinly julienned cabbage
Preparation:
Clean oysters in salted water. Dry oysters with paper towels. Sprinkle salt and pepper over oysters.

Put flour, beaten eggs, and panko in separate plates. Coat oysters with flour, eggs, then panko. Fry the oysters in oil 350F /170 C until turn brown. Place thinly julienned cabbage on a plate and serve fried oysters on the side. We made fresh Tartar Sauce to go with the Fried Oysters, or Worchester Sauce, and I also recommend this ...

Spicy Wasabi Cream Sauce スパイシーわさびクリーム

2 Tablespoons powdered wasabi　粉わさび　大さじ２1 Tablespoon water　水　大さじ１1 Tablespoon soy sauce　しょうゆ　大さじ１3 Tablespoons heavy cream　生クリーム　大さじ３1 Tablespoon sour cream　サワークリーム　大さじ1

Christmas Cooking: Gingerbread and Eggnog

Christmas Cooking 2009

GINGERBREAD and EGGNOG

Of course no Christmas holiday would be complete without whipping up a batch of fresh Eggnog. I remember waiting at the dairy section of the supermarkets in early December, waiting for them to start selling red-labeled cartons of holiday eggnog. I would ask my mom to buy an extra carton-just in case Santa was extra-thirty that year! I wasn't a good boy because, in fact, I wanted to hoard the entire carton for myself! Eggnog is sweet, rich, and creamy and your heart stops when you see the empty bottom of your cup. Mind you, this was several years ago, when I was a small tike, but now that I'm an older, seasoned hog, I can partake of 'adulty' eggnog as my mom would often say-Eggnog with spirits; brandy, rum, whiskey or whatever grows hair on your chest is spiked into the grog. At the cooking class we made two versions: spirited eggnog for the 'adulties' and plain for the children. One of the children best described eggnog as 'drinking melted vanilla ice cream without having to lick.'

Eggnog History

Many believe that eggnog is a tradition that was brought to America from Europe. This is partially true. Eggnog is related to various milk and wine punches that had been concocted long ago in the "Old World". However, in America a new twist was put on the theme. Rum was used in the place of wine. In Colonial America, rum was commonly called "grog", so the name eggnog is likely derived from the very descriptive term for this drink, "egg-and-grog", which corrupted to egg'n'grog and soon to eggnog. At least this is one version...
Other experts would have it that the "nog" of eggnog comes from the word "noggin". A noggin was a small, wooden, carved mug. It was used to serve drinks at table in taverns (while drinks beside the fire were served in tankards). It is thought that eggnog started out as a mixture of Spanish "Sherry" and milk. The English called this concoction "Dry sack posset". It is very easy to see how an egg drink in a noggin could become eggnog.

Eggnog Recipe エッグノック
12 egg yolks/whites separated
卵の黄身　12個
1 cup Sugar
砂糖 1 cup
3 cups Heavy Cream
生クリーム　3カップ
7 cups milk
2 cups Rum
ラム酒　2カップ
Pinch of salt
塩　少々
Nutmeg

In a chilled bowl BEAT egg yolks until light.
冷えたボウルに卵の黄身をいれ、白くなるまでよくかき混ぜる
Slowly ADD sugar, cream and milk and Rum
砂糖、生クリーム、ラム酒を徐々に加える
Whip separately until stiff: 2 egg whites
卵白を別のボウルで泡立てる：2個分
Fold egg whites into mixture.
卵白があわ立つまでよくかき混ぜる
Chill and serve with nutmeg.
ナツメグを加え、よく冷やす

Gingerbread Cookiesジンジャーブレッドクッキー
Preheat oven to 350F/１７０C
オーブンをあらかじめ1７0℃にあたためておく
Blend until creamy:
クリーミーになるまで下記をブレンドする：
1/4 cup butter
バター1/4カップ
1/2 cup brown sugar
ブラウンシュガー　1/2カップ
Beat in:
よくかき混ぜるｂ：
1/2 cup molasses
モラセス（黒砂糖でできたシロップ）　1/2カップ
Sift
下記をふるいにかける
3-1/2 cups all-purpose flour
小麦粉　3と1/2カップ
Resift with:
再度下記をふるいにかける
1 tsp baking soda
ベーキングソーダ　小さじ1
1/4 tsp. cloves
クローブ　小さじ1/4
1/2 tsp cinnamon
シナモン　小さじ1/2
1 tsp fresh ginger
しょうが　小さじ1
1/2 tsp salt
塩　小さじ1/2
ADD sifted ingredients to butter mixture,
ふるいにかけた材料にバターを混ぜる
Alternating with:
その他：
1/3 cup water.
水　1/3カップ

Work the mixture with your hands for 5 minutes,
手で5分間混ぜ合わせる
Wrap and chill for 3 hours.
ラップし。3時間冷やす
Roll out on well-floured board.
小麦粉をまぶしたボードに冷やした種をのばす
Cut shapes with floured cookie cutters and place on greased cookie sheet.
型でくりぬき、油をしいたパンに並べる
Bake for 8-10 minutes. Cool on a rack.
8-10分焼き、さます
Royal Icing　ロイヤルアイシング
2 large egg whites　卵白（大）2個
2 teaspoons fresh lemon juice　絞りレモン汁　小さじ2杯
3 cups(330 grams) confectioners/
(powdered)sugar, sifted.　ふるいにかけた粉砂糖　3カップ（330グラム）

In a cool bowl beat the egg whites with the lemon juice.
冷たいボウルで卵白とレモン汁を強くかき混ぜる。

Add the sifted powder in portions and continue to beat until well combined.
粉砂糖を少しづつ加え、よく混ざるまでかき混ぜる。 Tint portions of icing to desired colors. Cover with plastic wrap when not in use. Icing will dry quickly when exposed to air. アイシングに好みの色をつける。使用しないときはラップをかぶせて
おく（アイシングは空気にさらされるとすぐに固まってしまう）。

Thanks to Everyone and Have a Happy Winter Holiday!