Cooking Club: Turkish Cooking (Part Two)

Turkish Delight ロクム

I would often see confectionery stores displaying colorful rows of these sweets in store markets in Europe and often received them as gifts from friends who had been abroad to Istanbul (as well as the UK) The colors were a bit offsetting but once you bite into the rich jelliness of the candy and the surprising crunch of the nuts then let the awhiff of the rosewater carry you away to Narnia. I can see now how the boy was tempted away by the Icy Queen to betray his family. (I so much wanted to betray someone just to have some more....lokum!)

VIDEO:http://www.youtube.com/watch?v=JylBx5wX1uA&feature=related

（トルコ語：lokum）は、砂糖にデンプンとナッツ（クルミ、ピスタチオ、アーモンド、ヘーゼルナッツ、ココナッツ）を加えて作る、トルコの菓子。マシュリク、バルカン半島、ギリシャの他、欧米でも知られている。英語ではターキッシュ・ディライト（Turkish delight、「トルコの悦び」）と呼ばれる。作り方は、砂糖を水に溶かして火にかけ、コーンスターチなどデンプンを溶き入れ、飴状になったらナッツを混ぜ入れ、デンプンをまぶした型に入れて冷まして固め、冷めたら正方形に切ってデンプンと粉砂糖をまぶす。ゆべしに似ている。ネスレカナダ社が「ビッグ・ターク」（Big Turk）というロクムをチョコレートで包んだスナックバーを製造している他、イギリスとオーストラリアではキャドバリー社が同じくロクムをチョコレートで包んだフライズ・ターキッシュ・ディライト（Fry's Turkish Delight）という菓子を製造している。

Turkish Delight

The recipe itself is very simple- however, the timing and having patience are required.

• Make sure you have two pots. Pot A and Pot B. Pot B should be larger because the two pots will be combined. Stir the sugar into the water and allow to dissolve. Place on heat and bring to a boil- be sure not to let it boil over! Just after topping off reduce the heat and let it simmer for 30 minutes to reach 115 on a candy themometer.

In Pot B combine the cornstarch and water-again dissolve first before placing on heat. Stirring constantly until the mixture thickens. Be wary, the mixture will thicken in an instant so keep stirring!




Combine the sugar syrup slowly and break up as many 'icebergs' as possible. Continue simmering and stirring for one hour- unti the cornstarch lumps dissolve.

Cool slightly and add nuts(blanched) and rosewater .Then pour into a 9" pan lined with waxed paper. Let set overnight. I had prepared one the night before. We sliced it and generously coated it with powdered sugar.

RECIPE:
材料　８０個分【ローズ】グラニュー糖　５カップ水　５カップ半レモン果汁　小さじ２コーンスターチ　１カップ半酒石酸　小さじ１ローズウォーター　大さじ２食紅　少々サラダ油　少々粉砂糖　１カップ厚手の鍋（大、小）２３ｃｍ四方の型
１．２３ｃｍ四方の型にラップをしき、サラダ油をぬる。２．砂糖、水２カップ、レモン汁を鍋（小）にいれ、中火にかける。砂糖が完全に溶けて、沸騰するまでかきまぜた ら、火を弱める。ブクブクと泡立つ状態（１１５度）に なるまで、かきまぜずにとろ火で煮る。３．酒石酸とコーンスターチ１カップと１／４を鍋（大）にいれ、中火にかる。ダマにならないように、残りの水３ カップ半を徐々に加えてゆく。沸騰してもったりとした 糊状になるまで、かきまぜつづける。　　　　４．３に２をくわえ、よくかきまぜたら、火を弱める。こげつかないように、よくかきまぜながら淡い黄金色になるまで約１時間、とろ火で煮る。
５．４にローズウォーターと食紅をくわえ、かきまぜる。用意しておいた型にながし込み、平らにならす。そのままふたをせず、室温でひと晩ねかせる。　　　６．まな板に、残りのコーンスターチ１／４カップと粉砂糖をふりかける。その上にターキッシュディライトをあけサラダ油をつけた包丁で２．５ｃｍ角に切る。７．くっつかないように粉砂糖をよくまぶす。まるい箱に入れ、緑色の絹のリボンをかける。

※以下のフレーバーの場合はローズウォーターと食紅の代わりに以下のものを入れる。【レモン】レモン汁　計大さじ５レモンエッセンス　小さじ２着色料（イエロー）【ミント】ミントリキュール　大さじ２着色料（グリーン）　少々
【オレンジ】オレンジリキュール　大さじ２　　　　　着色料（オレンジ）　少々【バニラ＆ナッツ】バニラエッセンス　大さじ２ナッツ　１／２カップ※空煎りしたアーモンドもしくはウォールナッツ。きざんでおく。

Cooking Club: Turkish Cooking (Part One)

Falafel ファラフェル
I used to have Falafels almost everyday after school at a small Turkish Restaurant in New Haven, Connecticut- the name of the restaurant eludes me- but my study group would always take up residence at a corner table and munch on falafel after falafel and chase them down with harsh, black Turkish coffees that were as thick as mud and loaded with enough pure caffeine to keep us awake studying til the break of dawn!

The consummate junk food of the Middle East. I would see them being made on almost every street corner in Istanbul and Egypt.
ファラフェルもしくはファラーフェル（アラビア語: فلافل 、ヘブライ語: פלאפל、英語: Falafel）はヒヨコマメまたはソラマメから作ったコロッケのような中東の食べ物。

Cooking Class.

We made whole wheat pita bread from scratch, rolling out the flour dough and allowing it to 'puff up' when baked.

ピタ（英語pita, ヘブライ語 pitah פִּתָּה, アラビア語kmaj كماج）、ピタパン(pita bread)は直径20センチくらいの平たく円形のパン。地中海沿岸、中東、北アフリカで広く見られる食文化。
小麦粉に水・塩・砂糖・イーストを加えて、一時間ほど発酵させ、高温のオーブンで一気に焼上げる。中が空洞のポケット状になっているところから、英語ではポケットパン（pocket bread）とも呼ばれ、フムス（ヒヨコマメのペースト）など様々なソース類をすくって食べたり、中にスブラキやケバブ、ファラフェルなど野菜や肉、豆類などの具材を挟みいれたサンドイッチとして食べたりする。

The dried chickpeas (you can also used dried fava beans-but not canned)were soaked overnight and we made them into spicy falafels. Before mixing the ingredients together and using your hands to form balls it's wise to coat your hands with oil first to make it easier to prevent the falafel (tumeric, collander, and cumin)spices from staining your hands. Also, allow the mixture to sit awhile so that the spices can flavor the beans thoroughly.

Deep frying the falafels is a little tricky. Be sure to allow them to heat all the way through to the center or else the chickpeas inside will be tough or doughy. The outside of the falafel should be hard and crispy(the outside layer of chickpeas cooks quickly) Rotate the falafels frequently so they are cooked evenly.

When your falafels are ready- you're ready to eat! Slice the pita breads lengthwise into two half pockets and fill with lettuce, tomato and cucumber slices, then drizzle with Tahini sesame dressing.


RECIPES:

Cafe Gecko's Falafel Recipe

1 cup dried chickpeas1/2 large onion, roughly chopped (about 1 cup)2 tablespoons finely chopped fresh parsley2 tablespoons finely chopped fresh cilantro1 teaspoon salt1/2 teaspoon cayenne pepper4 cloves of garlic1 teaspoon cumin
1 teaspoon tumeric1 teaspoon baking powder4-6 tablespoons flourVegetable oil for frying
Method:1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade.(if there’s no food processor you can use a blender with 2 parts water, strained and retain course puree) Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl. Leaving refrigerated for several hours is best for the spices to blend- but they can be cooked right away.
4. Form the chickpea mixture into balls about the size of golf balls.
5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahini thinned with water.

Tokyo Taste 東京食糧サミット

Tokyo Taste 2009
Food Summit 東京食糧サミットYurakucho Forum , Tokyo
Many renowned chefs were invited to demonstrate new
cooking techniques at the first of it's kind 'food summit.'

Many of the chefs performed demonstration before a live television audience.シェフの多くがテレビでデモンストレーションを与えました。

There were also some close-up and hands-on demonstrations all around the building. As well as many tastings and free food samples. また、クローズアップデモンストレーションと試食がありました。

come to think of it....I don't rightly remember where I went to after hitting the Wine Tasting booth....there was such a wide selection and various tasting promoters- it's all a big blur! 私は、次にブドウ酒試飲の仕事ブースをどこまで追いかけたかを覚えていません。
Can't wait for next years Summit! 私は次の何年ものサミットにおいてfowardに見えています。

School Lunch

Lunchtime at Elementary Schools
One of the best parts of substitute teaching at an elementary school isn't the fundamental distinction I receive knowing that I am contributing to the advancement of their higher linguistical education....naw...it's lunchtime and the grubs!
Many Japanese school boards take considerable care in making sure their students receive healthy, well-balanced meals. It's fun to watch some students don surgical suits before serving each classes meal trays and other students call out the day's menu: Kids: "Today's menu is fried salmon steak with pickled vegetables. Also mixed rice and seaweed soup......."
Kids:"Today's menu is bean soup with ham, fried chicken and pumpkin, and wheat bread. Also, because it is Sensubun holiday, we get a bag of roasted soy beans to ward off evil spirits....."

Kids: "Today for lunch we have pumpkin mash, potato and vegetable soup, white bread, and as an added treat...mochi ice cream!" (Yukimi daifuku is a frozen, sweet mochi rice cake filled with vanilla ice cream. It's very stretchyyyyyy)

This student wanted to show me just how stretchyyyyyy the mochi dessert was!

Kids: "Today for lunch we have warm seaweed salad, stewed meat and potatoes, with fish flakes sprinkled on our rice...."
Kids: "Our lunch today has chicken egg drop soup, fried locally caught sweetfish, milk bread, and corn on the cob....."

Kids: "For lunch today we have fried potato taters and fish and a bowl of white stuff with noodles swimming through it...."

Cooking Club: Mexican Cooking

Mexican Cooking
トルティーヤ　 タコミート　トマトサルサ　ワカモレ

FLOUR TORTILLAS　　　　トルティーヤ
材料：
3 cups Flour
小麦粉　３カップ
2 tsp baking powder
1 tsp salt
塩　小さじ１
4-6 tbs. Vegetable Shortening (Crisco)
ショートニングオイル　大さじ４～６
1 1/4 cups warm water
湯　１ １／４カップ

Mix dry ingredients in a large bowl.
大き目のボウルに上記材料を入れ、混ぜる
Use a fork to cut in shortening until crumbly.
フォークを使い、ショートニングオイルを砕けやすくする
Using your hands mix in warm water a little at a time.
湯を加え、手で軽く混ぜる
Knead the dough for 5-8 minutes until firm and not sticky.
生地が固まるまで５～８分程度こねる（ねばりが出ないように！）
Form 12 small balls. Allow to rest for a few minutes.
生地を１２個にわけ、２，３分おく
Dust balls with flour and roll into thin tortillas.
小麦粉をまぶして広げ、薄いトルティーヤを作る
Heat a skillet on low heat and brown tortillas lightly on each side.
弱火でフライパンを温め、広げたトルティーヤを両面焼く（油はいれない）
Wrap in cloth until ready to serve.
食べる直前まで乾いた布で包んでおく

Cooking Club: Spring Fruit Tarts

Spring Fruit Tarts

Baked Custard　ベークド　カスタード
Preheat oven 300 F/１４９C
2 cups milk
1/2 cup sugar
1/8 tsp salt
4 egg yolks　卵黄
1.2 tsp vanilla extract/1” vanilla bean

Separate egg whites. Mix egg yolks, sugar, salt in a bowl. Add milk and stir well.
Place in a baking dish. Bake for 1 hour or until firm. Allow to cool completely and fill pastry tube.
卵白を別にとっておく。ボウルに卵黄、砂糖、塩を入れ、混ぜる。
そこに牛乳とバニラビーンズを加え、さらに混ぜる。
オーブンを300Fに予熱しておく。
耐熱容器に混ぜたものを入れ、1時間焼く。オーブンから取り出し、よくさます。
さめたら、チューブに入れる。


Fruit Tart Pastry Shell. 15cm/9inch round removable bottomの丸型1台分＜パート・ブリゼ＞(Pastry Shell)（15cmの丸型2台分）１５cm Pie Tin小麦粉（All Purpose Flour）　250g/1 cup
2 Tbs sugar　砂糖　大さじ１Salt　1/2 tsp 5g　塩　小さじ1/2
Butter　150g1/2 cup(6 Tbs)　バター　大さじ6Egg　卵1個
1.2 tsp vanilla extract　バニラエッセンス　小さじ1/2Lemon water 1 TBS　レモン水　大さじ1
In a medium bowl combine flour, sugar, salt. Cut in softened butter and work with your hand until granulated(sandy texture) ボウルに小麦粉、砂糖、塩、小さくきったバターを入れて、指先でサラサラになるまで擂り混ぜる。（又はフードプロセッサーに入れて攪拌させる）
Make a well in the center and add egg yolk, vanilla and lemon water. Stir with your fingers until it forms a ball. Knead slightly until the dough no longer sticks to your fingers.全卵と水を合わせて1に加え、生地がまとまるくらいに合わせ混ぜる、（捏ねないこと）
Cover and refrigerate for at least 1 hour.ひとまとめにした生地をラップに包み冷蔵庫で1~2時間くらい休ませる。
Roll out to 1/8inch thickness using plastic wrap to keep its shape. 生地の半分の量を打ち粉をした台の上で軽く捏ね、麺棒で伸ばし型に敷く（厚さは3～4mm程度）。Line the pie shell with the rolled dough. Prick the dough with holes and weight down with beans/pie weights.
Bake at 400F/ for 10 minutes or until lightly browned. Unmold and cool on a rack. 冷蔵庫に入れて10分くらい休ませる。
＜クレーム・ダマンド＞Fruit Filling（15cmの丸型1台分）卵黄　3 eggs yolks
小麦粉（All Purpose Flour）　2 Tbs
アーモンド・パウダー1 TBS
グラニュー糖Granulated sugar 1 cup
バター　Melted Butter 1/3 cup
Prepare a 15cm/9inch unbaked pie crust. Melt butter室温で柔らかくなったバターに粉砂糖を入れて白っぽくなるまで混ぜる。
Combine egg yolks, flour, almond powder, sugar in a bowl. Add melted butter and blend well. 1に溶き卵を少しずつ加えて、さらに混ぜる。
Place canned fruit halves(cut side down) on pastry shell and pour mixture over.とふるった小麦粉を加えて粉気がなくなるまで混ぜ合わせる。
Bake for 15 minutes at 400F/204C Reduce heat to 300F/149C and bake an additional 50 minutes.

Spring Fruit Tarts

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!

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.

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)

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.