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.
Friday, March 20, 2009
Cooking Club:Greek Cooking
GREEK COOKING "ギリシャ料理で楽しみましょう"
I finally managed to find Phyllo dough at the National Azabu Supermarket and decided to make Greek food.
Phyllo dough is extremely thin pie sheets which are made by a machine and sold frozen in many store in America. Unfortunately, it's a hard item to find in Japan.
It's easy to use for Spinach Pie or Baklava. I thought my Cooking Club students would find it interesting to work with. It's like pie sheets but there is no butter in the dough.
Each Phyllo layer is rolled out and sprayed with oily water. The layers are then laid out in a baking pan alternating with fillings: spinach and cheese...
...or (in this case) we used chopped walnuts, cinnamon, and cloves then dredged it with a hot thick honey syrup to make (Baklava)
Recipes: Bakalava バカラバ
Ingredients:
材料：
· 1 pound of large (14 x 18 inch) phyllo sheets (20 - 22 sheets)
· フィロシート（パイ生地）20-22シート 454g
· 4 cups of chopped walnuts
· くるみ4カップ（きざむ）
· 4 cups of chopped unsalted blanched almonds
· 皮なしアーモンド4カップ（きざむ）
· 1/2 cup of sugar
· 砂糖1/2カップ
· 1 tablespoon of ground cinnamon
· シナモン大さじ1
· 1 tablespoon of ground cloves
· クローブ大さじ１
· 1/2 to 3/4 cup of olive oil
· オリーブオイル1/2～3/4カップ
· 4-5 tablespoons of bottled soda water
· 炭酸入りミネラルウォーター 大さじ4-5
· Honey syrup:
· シロップ：
· 1/2 cup of sugar
· 砂糖1/2カップ
· 1 cup of honey
· はちみつ１カップ
· 3/4 cup of water
· 水3/4カップ
· juice of 1 lemon (about 2 tablespoons)
· レモンジュース大さじ２
· 1 stick of cinnamon
· シナモンスティック1本
Preparation:
準備：
Defrost phyllo dough according to package directions. In a large bowl, combine the walnuts and almonds with the sugar, cinnamon, and cloves. Mix will with hands or a large whisk until thoroughly blended.
フィロ生地を解凍する。
大き目のボウルにくるみ、アーモンド、砂糖、シナモン、クローブを入れてよく混ぜる。
Preheat oven to 350-355°F (180°C). Oil the bottom and sides of a 17 X 13 inch (or equivalent) rectangular baking pan.
オーブンを180℃に設定する。
Place a sheet of phyllo in the pan and brush with a little oil (or butter).
オイルを少量ベーキングパンにしき、その上にフィロをしいて、さらにオイルをしく。
その上に、あらかじめまぜておいたナッツ類（ボウル）をしき、フィロ、オイルの順に3回繰り返す。
Allow any overlap to hang out the sides. Repeat until there are 4 sheets on the bottom. Spoon one third of the nut mixture evenly over the pastry. Add two more sheets of pastry, brushed with oil (or butter). Spoon a little of the nut mixture over the pastry and repeat until all but 4 sheets of phyllo remain. Top the pastry with 4 sheets, each brushed with oil (or butter), except the top sheet. Tuck any overlapping phyllo dough under itself, on top of the filling.
一番上がフィロになったら、包丁で斜めに線を入れ、炭酸水をスプレーする。
オーブンで45分焼く。
Cut into diamonds. Sprinkle just the top of the pastry with 4-5 tablespoons of soda water. Bake on the rack just below the middle of the oven 350-355°F (180°C) until golden (about 45 minutes).
· Bring the syrup ingredients to a boil.
· シロップをパンに入れ、火にかける
· Reduce heat and simmer for 10 minutes, then remove cinnamon.
· 沸騰したら弱火にし、10分おく。シナモンスティックを取り除く。
· Pour the hot syrup carefully and evenly over the hot baklava as soon as it comes out of the oven, making sure to cover the sides and corners.
· 45分後、オーブンから出し、シロップを上にかける。
Allow the baklava to cool thoroughly and absorb the syrup before serving Yield: 60 small pieces
シロップがしみこみ、さめるまでそのままにしておく。
It's easy to use for Spinach Pie or Baklava. I thought my Cooking Club students would find it interesting to work with. It's like pie sheets but there is no butter in the dough. Each Phyllo layer is rolled out and sprayed with oily water. The layers are then laid out in a baking pan alternating with fillings: spinach and cheese... ...or (in this case) we used chopped walnuts, cinnamon, and cloves then dredged it with a hot thick honey syrup to make (Baklava)Recipes: Bakalava バカラバ
Ingredients:
材料：
· 1 pound of large (14 x 18 inch) phyllo sheets (20 - 22 sheets)
· フィロシート（パイ生地）20-22シート 454g
· 4 cups of chopped walnuts
· くるみ4カップ（きざむ）
· 4 cups of chopped unsalted blanched almonds
· 皮なしアーモンド4カップ（きざむ）
· 1/2 cup of sugar
· 砂糖1/2カップ
· 1 tablespoon of ground cinnamon
· シナモン大さじ1
· 1 tablespoon of ground cloves
· クローブ大さじ１
· 1/2 to 3/4 cup of olive oil
· オリーブオイル1/2～3/4カップ
· 4-5 tablespoons of bottled soda water
· 炭酸入りミネラルウォーター 大さじ4-5
· Honey syrup:
· シロップ：
· 1/2 cup of sugar
· 砂糖1/2カップ
· 1 cup of honey
· はちみつ１カップ
· 3/4 cup of water
· 水3/4カップ
· juice of 1 lemon (about 2 tablespoons)
· レモンジュース大さじ２
· 1 stick of cinnamon
· シナモンスティック1本
Preparation:
準備：
Defrost phyllo dough according to package directions. In a large bowl, combine the walnuts and almonds with the sugar, cinnamon, and cloves. Mix will with hands or a large whisk until thoroughly blended.
フィロ生地を解凍する。
大き目のボウルにくるみ、アーモンド、砂糖、シナモン、クローブを入れてよく混ぜる。
Preheat oven to 350-355°F (180°C). Oil the bottom and sides of a 17 X 13 inch (or equivalent) rectangular baking pan.
オーブンを180℃に設定する。
Place a sheet of phyllo in the pan and brush with a little oil (or butter).
オイルを少量ベーキングパンにしき、その上にフィロをしいて、さらにオイルをしく。
その上に、あらかじめまぜておいたナッツ類（ボウル）をしき、フィロ、オイルの順に3回繰り返す。
Allow any overlap to hang out the sides. Repeat until there are 4 sheets on the bottom. Spoon one third of the nut mixture evenly over the pastry. Add two more sheets of pastry, brushed with oil (or butter). Spoon a little of the nut mixture over the pastry and repeat until all but 4 sheets of phyllo remain. Top the pastry with 4 sheets, each brushed with oil (or butter), except the top sheet. Tuck any overlapping phyllo dough under itself, on top of the filling.
一番上がフィロになったら、包丁で斜めに線を入れ、炭酸水をスプレーする。
オーブンで45分焼く。
Cut into diamonds. Sprinkle just the top of the pastry with 4-5 tablespoons of soda water. Bake on the rack just below the middle of the oven 350-355°F (180°C) until golden (about 45 minutes).
· Bring the syrup ingredients to a boil.
· シロップをパンに入れ、火にかける
· Reduce heat and simmer for 10 minutes, then remove cinnamon.
· 沸騰したら弱火にし、10分おく。シナモンスティックを取り除く。
· Pour the hot syrup carefully and evenly over the hot baklava as soon as it comes out of the oven, making sure to cover the sides and corners.
· 45分後、オーブンから出し、シロップを上にかける。
Allow the baklava to cool thoroughly and absorb the syrup before serving Yield: 60 small pieces
シロップがしみこみ、さめるまでそのままにしておく。
MOUSSAKA ムサカ
Prep Time: 2 hours, 30 minutes 約2時間30分
Ingredients:
材料：
· ８－１０ medium eggplants (about 5-6 pounds)
· なす8-10本
· sea salt
· 塩
· olive oil
· オリーブオイル
· 4 medium onions, chopped
· たまねぎ4個（みじん切り）
· 2 1/2 pounds of ground beef (or lamb)
· ひき肉1kg
· 3 cups of chopped ripe tomatoes with juice
· トマト3カップ（カットしたもの）
· 3 cloves of garlic, minced
· にんにく３かけ
· 6-8 ground cloves
· クローブ小さじ6-8
· 1/2 teaspoon of ground cinnamon
· シナモン小さじ1/2
· 1/8 teaspoon of ground allspice
· オールスパイス小さじ1/8
· 2 bay leaves
· ローリエ2枚
· 1 cup of grated parmigiano reggiano
· パルメザンチーズ1カップ
· 1 cup of breadcrumbs
· パン粉1カップ
· 1/2 cup of dry red wine
· 赤ワイン1/2カップ
· 3 tablespoons of tomato paste
· トマトペースト大さじ３
· freshly ground pepper
· あらびき黒こしょう
· béchamel with cheese* or 6 cups of basic béchamel**
· ホワイトソース6カップ
PREPARE EGGPLANT
なすを切り、塩をふりかけ、そのままおいてアクをぬく。
30分ほどたったら軽く水洗いし、オリーブオイルをしいたフライパンで焼く。
Wash eggplants and trim off stems. Cut off 1/2-inch wide strips of the skin lengthwise, leaving about an inch in between, all around the eggplant, then cut eggplant lengthwise into 1/2-inch slices. Put slices in a large bowl or on a tray, sprinkle liberally with salt and let them sit for 30 minutes. Rinse well, drain, and pat dry. Brush slices lightly on both sides with olive oil and run them under the broiler on an ungreased cookie sheet until lightly browned and soft. Remove and set aside to cool.
PREPARE MEAT SAUCE ミートソース
フライパンにオリーブオイルをいれ、たまねぎとひき肉をいためる。
ソースの材料をすべて加え、約45分間煮込む。
煮えたらフライパンを火からおろし、ローリエを取り出し、そのままおいておく。
Preheat the frying pan or skillet over low heat. When the pan is hot, add 2 tablespoons of oil and increase the heat to medium low. Sauté the onions with a wooden spoon, until onions are translucent. Add the meat and continue to sauté until lightly browned. Add tomatoes, 1/2 the breadcrumbs, salt, pepper, garlic, cinnamon, cloves, bay leaves, allspice, wine, and tomato paste, and mix well. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes to an hour.
When dry, remove the cloves, bay leaves, and cinnamon stick (if used), and set sauce aside uncovered until ready to use.
PREPARE BECHAMEL SAUCE ホワイトソース
Preheat the oven to 350°F (180°C).
オーブンを180℃に設定
BUILD THE MOUSSAKA
ムサカを焼く
Lightly oil a baking or roasting pan and sprinkle the bottom with the remaining 1/2 cup of breadcrumbs. Place a layer of eggplant slices on the breadcrumbs (it's ok to overlap) and spread the meat mixture evenly on top. Cover with the remaining eggplant slices, and carefully pour the béchamel sauce evenly over the top.
厚めの耐熱皿にオリーブオイルをしき、パン粉、なす、ミートソースの順に重ねていく。
2回繰り返す。
一番上にホワイトソースをのせ、30分程度オーブンで焼く。
その後パルメザンチーズをのせ、さらに30分焼く。
Bake at 350°F (180°C) for 30 minutes, then sprinkle the cheese over the top, and continue to cook for another 15 to 30 minutes, until golden brown.
Remove the moussaka from the oven and allow to cool for 20-30 minutes. Moussaka is traditionally eaten warm, not hot, and can also be eaten at room temperature. Like many Greek dishes, this is even better the next day.
Sunday, February 8, 2009
Cooking Club: Valentines Chocolates
Valentines Chocolates 2009 February
Café Gecko’s Orange Peel Chocolates
オレンジピールチョコレート
Time: 5-6 Minutes５～６人分所要時間:（冷ます時間を除き）Preparation Time 約１時間１５分
Ingredients ＜材料＞
オレンジ 2. Med. California Orange
２個
砂糖 Granulated Sugar
２００ｇ(3/4cup)
Dark Chocolate 72-74% チョコレートビター72％
９０ｇ
無塩バター Unsalted butter
４５g
Method ＜作り方＞
Orange Peel Chocolatesオレンジピールチョコレート
Scrub wax from Orange Outer skins to freshen pores.
①
オレンジは、上下を切って果肉が出るくらいの厚さに包丁で皮をむく。
Peel the orange in thick strips. Remove excess pulp.
②
鍋に湯を沸かし、オレンジの皮を入れ、１０分下ゆでする
Fill a pot with water, bring to a boil. Parch peels for 10 minutes。
③
湯を捨て、再び鍋にオレンジの皮とひたひたの水、砂糖を入れ、弱火で３０分甘味を煮含める。煮汁のまま、自然に冷ます。（1-1/2時間）
Strain peels. In the same pot place the peel and cover with water and add sugar. Simmer for 30 minutes. Soak for 1-1/2 hours.
④
煮汁からオレンジの皮を取り出し水分を拭きとって、幅７～８mmの細切りにする。
Remove orange peels and slice in 7-8 mm strips
⑤
刻んだチョコレートと無塩バターを合わせて湯せんで溶かし、④のオレンジの皮をからませて、クッキングシートの上に一本一本並べ、冷蔵庫で冷やし固める。
Melt Chocolate and unsalted butter in a double boiler. Coat or dip orange peel in chocolate and place on cooking paper and refrigerate until set.
オレンジピールチョコレート
Time: 5-6 Minutes５～６人分所要時間:（冷ます時間を除き）Preparation Time 約１時間１５分
Ingredients ＜材料＞
オレンジ 2. Med. California Orange
２個
砂糖 Granulated Sugar
２００ｇ(3/4cup)
Dark Chocolate 72-74% チョコレートビター72％
９０ｇ
無塩バター Unsalted butter
４５g
Method ＜作り方＞
Orange Peel Chocolatesオレンジピールチョコレート
Scrub wax from Orange Outer skins to freshen pores.
①
オレンジは、上下を切って果肉が出るくらいの厚さに包丁で皮をむく。
Peel the orange in thick strips. Remove excess pulp.
②
鍋に湯を沸かし、オレンジの皮を入れ、１０分下ゆでする
Fill a pot with water, bring to a boil. Parch peels for 10 minutes。
③
湯を捨て、再び鍋にオレンジの皮とひたひたの水、砂糖を入れ、弱火で３０分甘味を煮含める。煮汁のまま、自然に冷ます。（1-1/2時間）
Strain peels. In the same pot place the peel and cover with water and add sugar. Simmer for 30 minutes. Soak for 1-1/2 hours.
④
煮汁からオレンジの皮を取り出し水分を拭きとって、幅７～８mmの細切りにする。
Remove orange peels and slice in 7-8 mm strips
⑤
刻んだチョコレートと無塩バターを合わせて湯せんで溶かし、④のオレンジの皮をからませて、クッキングシートの上に一本一本並べ、冷蔵庫で冷やし固める。
Melt Chocolate and unsalted butter in a double boiler. Coat or dip orange peel in chocolate and place on cooking paper and refrigerate until set.
Sunday, January 11, 2009
Cooking Club: French Boulliabase
Seafood Bouillabaisse a la Marseilles France ブイヤベース はまぐりや、海老をいれて豪華なお鍋「ブイヤベース」はいかがでしょう。
【材料（6人分）】6Servings
マダラ 半身 5-6lbs of Fresh white-meat Fish(Rock fish, Wrasse, Sea Robins, Monk fish, John Dory)
はまぐり ８～１２個
1-2lbs Shellfish(Quahog Clams, Mussels, Scallops, Shrimp/Langostines, Lobster) 
(In this case we used Blue crabs and Shanghai crabs They were fighting over who wanted to go into the pot first!)海老８～１２尾 1-2lbs Sea Mollusks(Octopus, Squid, Cuttlefish)
トマト4-5個 4-5 Tomatoes, large, seeded, diced
玉ねぎ 2個 2-large Yellow Onion, chopped
トマトピューレ1カップ 1-cup Tomato puree
長ネギ2本 2-large Leek, long onions
にんにく2片 2-cloves garlic
白ワイン2カップ 2cups Dry White Wine
水2-1/2カップ 2-1/2 cups Fish Stock
サフラン 小さじ1 1 tsp saffron (6 pistils)
月桂樹の葉 ２枚
タイ少々 1 tsp Fresh Thyme
Orange peel.
1/2 cup Celery, chopped
塩・こしょう少々 Salt and pepper to taste
サラダ油 大さじ６ 6-Tbs Olive oil
パセリ少 2-tsp Fresh Parsley
々固形スープの素 2個 2 cups Fish Stock
【作 り 方】
1. サフランは水1/2カップにつけて20～30分おいておく。
2. はまぐりは、塩水につけて砂だしする。
3. タラは三枚におろし、大きめのひと口大に切って、軽く塩・こしょうしておく。
4. 海老は殻をむかずに背わただけを抜き取る。
5. 長ネギは小口切りに、玉ねぎ・にんにく・パセリはみじん切りにする。
6. 厚手の平鍋にサラダ油を熱し、長ネギ・玉ねぎ・にんにくをあめ色になるまで炒める。
7. ６．にトマトピューレとトマトを加え、さらに炒め、白ワインを加える。
8. サフランを汁ごと加え、月桂樹の葉・タイムも加える。
9. 煮立ったら、水と固形スープの素を入れ、タラと海老を加え、ふたをして煮る。
10. ９．の海老の色が変わったら、はまぐりを加え、ふたをしてさらに煮る。貝の口が開いたら塩・こしょうで調味する。
11. 火を止めてからパセリを散らす。
時間がない時は、６．では玉ねぎが透明になればOK。
焦げやすいので、火加減に注意しながら煮ましょう。
The Rouille
1 egg yolk
2 cloves of garlic
1 cup of olive oil
10 pistils of saffron
salt and Cayenne pepper
Prepare the rouille: Remove the stem of the garlic, crush the cloves into a fine paste in a mortar. Add the egg yolk and the saffron, then blend in the olive oil little by little to make a mayonnaise, stirring it with the pounder of the mortar. The rouille went well toasted on thick slices of crust French bread.
French BoulliabaseBouillabaisse According to tradition, the origins of the dish date back to the time of the Phoceans, an Ancient Greek people who founded Marseilles in 600 BC. Then, the population ate a simple fish stew known in Greek as 'kakavia.' Something similar to Bouillabaisse also appears in Roman mythology: it is the soup that Venus fed to Vulcan[citation needed].
The dish known today as bouillabaisse was created by Marseilles fishermen who wanted to make a meal when they returned to port. They could not use the more expensive fish that they intended for the market, so they boiled the common rock fish and shellfish that they pulled up with their nets and lines, usually fish that were too bony to serve in restaurants, cooking them in a cauldron of sea water on a wood fire and seasoning them with garlic and fennel. Tomatoes were added to the recipe in the 17th century, after their introduction from America.
Seafood Bouillabaisse ブイヤベースThe dish known today as bouillabaisse was created by Marseilles fishermen who wanted to make a meal when they returned to port. They could not use the more expensive fish that they intended for the market, so they boiled the common rock fish and shellfish that they pulled up with their nets and lines, usually fish that were too bony to serve in restaurants, cooking them in a cauldron of sea water on a wood fire and seasoning them with garlic and fennel. Tomatoes were added to the recipe in the 17th century, after their introduction from America.
【材料（6人分）】6Servings
マダラ 半身 5-6lbs of Fresh white-meat Fish(Rock fish, Wrasse, Sea Robins, Monk fish, John Dory)
はまぐり ８～１２個
1-2lbs Shellfish(Quahog Clams, Mussels, Scallops, Shrimp/Langostines, Lobster) (In this case we used Blue crabs and Shanghai crabs They were fighting over who wanted to go into the pot first!)海老８～１２尾 1-2lbs Sea Mollusks(Octopus, Squid, Cuttlefish)
トマト4-5個 4-5 Tomatoes, large, seeded, diced
玉ねぎ 2個 2-large Yellow Onion, chopped
トマトピューレ1カップ 1-cup Tomato puree
長ネギ2本 2-large Leek, long onions
にんにく2片 2-cloves garlic
白ワイン2カップ 2cups Dry White Wine
水2-1/2カップ 2-1/2 cups Fish Stock
サフラン 小さじ1 1 tsp saffron (6 pistils)
月桂樹の葉 ２枚
タイ少々 1 tsp Fresh Thyme
Orange peel.
1/2 cup Celery, chopped
塩・こしょう少々 Salt and pepper to taste
サラダ油 大さじ６ 6-Tbs Olive oil
パセリ少 2-tsp Fresh Parsley
々固形スープの素 2個 2 cups Fish Stock
【作 り 方】
1. サフランは水1/2カップにつけて20～30分おいておく。
2. はまぐりは、塩水につけて砂だしする。
3. タラは三枚におろし、大きめのひと口大に切って、軽く塩・こしょうしておく。
4. 海老は殻をむかずに背わただけを抜き取る。
5. 長ネギは小口切りに、玉ねぎ・にんにく・パセリはみじん切りにする。
6. 厚手の平鍋にサラダ油を熱し、長ネギ・玉ねぎ・にんにくをあめ色になるまで炒める。
7. ６．にトマトピューレとトマトを加え、さらに炒め、白ワインを加える。
8. サフランを汁ごと加え、月桂樹の葉・タイムも加える。
9. 煮立ったら、水と固形スープの素を入れ、タラと海老を加え、ふたをして煮る。
10. ９．の海老の色が変わったら、はまぐりを加え、ふたをしてさらに煮る。貝の口が開いたら塩・こしょうで調味する。
11. 火を止めてからパセリを散らす。
時間がない時は、６．では玉ねぎが透明になればOK。
焦げやすいので、火加減に注意しながら煮ましょう。
The Rouille
1 egg yolk
2 cloves of garlic
1 cup of olive oil
10 pistils of saffron
salt and Cayenne pepper
Prepare the rouille: Remove the stem of the garlic, crush the cloves into a fine paste in a mortar. Add the egg yolk and the saffron, then blend in the olive oil little by little to make a mayonnaise, stirring it with the pounder of the mortar. The rouille went well toasted on thick slices of crust French bread.
Subscribe to:
Posts (Atom)