August 15th Cooking

Greek cooking

ギリシア料理

メニュー Menu:
Spanakopitaホウレンソウフェタチーズパイ

Shawarma-style Pita Bread Gyrosピタパン & スーヴラキギロ

Tzatziki - Cucumber Yogurt Dip

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。

Summer Pie Cooking July 25th

Summer Pie Cooking



Lemon Meringue Pie

Grasshopper Pie
Fruit Tarte

Coffee Granita

Lemon Meringue Pie Recipe

Ingredients

CRUST:
1/2 cup flour 小麦粉
1/4 cup shortening 短縮
1/8 teaspoon salt 塩
2 tablespoons milk ミルク

FILLING:
1-1/4 cups sugar砂糖
5 tablespoons cornstarch
コーンスターチ
1/4 teaspoon salt塩
1/2 cup cold water冷水
4 egg yolks卵黄
1/2 cup lemon juice
レモン・ジュース

Directions
CRUST: 生地

§ Combine flour, shortening, and salt, and mix until well blended.
§ 小麦粉、ショートニング、塩をよく混ぜる。

§ Form dough into a ball and then flatten.
§ Roll out dough and put into a 9 inch pie plate.
§ パイ皿にしく。
§ Bake at 350°F/ 175 C until crust is golden brown.
§ 175℃に熱したオーブンで焼き色がつくまで焼く。
§ Remove from the oven and set aside.
§ 焼き色がついたら取り出す。
FILLING:
§ Combine sugar, cornstarch and salt in a sauce pan.
§ 砂糖、コーンスターチ、塩をソースパンに入れて混ぜる。
§ Beat egg yolks and cold water together and add to the mixture in the saucepan; and then add the lemon juice and butter.
§ 卵黄と水を混ぜ、ソースパンに加える。そこへレモンジュースとバターを加える。
§ Bring the mixture to a boil; boil for one minute.
§ Remove from the heat and pour into the baked pie crust.
§ 火からおろし、焼いた生地にながしこむ。
MERINGUE: メレンゲ
3 egg whites 卵の白人1/4 tsp. cream of tartar酒石英6 tbsp. sugar砂糖1/2 tsp. vanillaバニラ・エッセンス
§ Beat egg whites to a soft peak; and then add the sugar and cream of tartar.
§ 卵白を泡立て、粉砂糖とクリームを加える。
§ Beat until whites form stiff peaks. § さらによく泡立てる。
§ Spread over pie filling and bake at 300F/145C (about 12-15 minutes)
§ until meringue is golden brown.

Grasshopper Pie Recipe
Ingredients
1 1/2 cup crushed chocolate cookie crumbs　　チョコレートのクッキー断片5 Tbsp butter, melted　　バター3/4 cup hot milk　ホットミルク24 large marshmallows1/4 cup creme de menthe liqueur　　ミント　liquer2 tablespoons white creme de cacaoチョコレート liquer1 cup whipping cream, whippedヘビークリームOptional A drop or two of green food dye.
Method　作り方Preheat oven to 425°F.218C In a bowl, mix crushed chocolate cookies and butter.
オーブンを218℃に予熱しておく。ボウルにチョコレートクッキーとバターを入れて混ぜる。
Pat into bottom and sides of 10 inch pie dish.
バットに混ぜたものを均等に流し込む。 Oreo choclate cookies work the best but they are so hard to come by in Quantity in Japan/ ANNA chocolate thin mint cookies worked well- but you have to crush them very well.
Bake in oven for 5 to 10 minutes; remove from oven and cool completely.
5分から10分オーブンで焼く。とりだしたら、完全に冷ます。
Once cooled, place in freezer to chill.
完全に冷めたら、冷凍庫に入れる。
2 In saucepan, melt marshmallows in milk over medium heat.
ソースパンにマシュマロと牛乳を入れ、中火で火にかける。
Remove from heat and cool.
溶けたら火からおろして冷ます。
Add creme de menthe and creme de cacao, and mix well.
クリームミントリキュールとクリームカカオリキュールを加え、よく混ぜる。
Add a drop or two of green food dye if desired.
お好みで、グリーンのものを加える。
Fold in whipped cream. Pour into chilled pie shell. Freeze for 3 or 4 hours.
ホイップクリームを泡立て、冷凍庫で凍らせたパイの上にかける。さらに3，4時間冷凍庫でねかす。

Coffee Granita
Yield: Makes 8 servings
4 cups freshly brewed strong coffee (made from 6 cups water and 2 1/2 cups ground French roast coffee or I used Starbucks Oceanside Blend)1 cup sugar1 tablespoon grated orange peel1 teaspoon vanilla extract1 tablespoon pernod or other anise-flavored liqueur

Stir first 4 ingredients in bowl until sugar dissolves. Pour into 13x9x2-inch metal pan. Chill 2 hours; mix in pernod.
Freeze coffee mixture until icy at edge of pan, about 45 minutes. Whisk to distribute frozen portions evenly. Freeze again until icy at edge of pan and overall texture is slushy, about 45 minutes. Whisk to distribute frozen portions evenly. Then freeze until solid, about 3 hours. Using fork, scrape granita down length of pan, forming icy flakes. Freeze at least 1 hour. (Can be made 1 day ahead. Cover; keep frozen.Presentation
Orange peel strips or chocolate-covered coffee beans
Working quickly, scoop granita into glasses, filling halfway. Fill to top with cream. Garnish with peel or coffee beans.

Thank you everyone!

I hope you had a good time and keep cool this summer!

Thai Cooking June 2010

Thai Cooking
Back by popular demand....this is a very popular class and I usually offer it during the summer months to beat the heat. The spices are usually easier to find in the Asian Markets during the summer. We held two sessions with both basically having the same menu. The latter added Fish Cakes(Mook Pla) as a special added treat!

Gaeng khiaw waan Café Gecko
Chicken Thai Yellow Curry
1-1/2 cups Chicken Meat, diced
1/2 cup Thai red shallots, chopped
1 clove garlic, minced
1 lime leaf
2 TBS vegetable oil
3 cups coconut milk(Chao Koh/Mae Ploy)
1-1/2 to 2 cups water
50g(3 TBS) Curry paste
1/2 tsp. palm sugar
1 cup Zucchini, sliced
3-4 Thai Eggplants, diced
2-3 Thai red/green chilies

In a hot pan brown the chicken meat and add shallots and garlic and cook for another 3 minutes. Set aside.
Canned coconut milk. (DO NOT shake the can) Remove the lid and spoon out the top cream. Heat spooned cream with 1 cup of coconut milk with 3TBS water for 3 minutes. Add 50g(3TBS) curry paste and simmer slowly for two more minutes. Add another cup of coconut milk and simmer. (Do not let paste to burn.) The paste should become fragrant as the oil separates. Add remaining water, coconut milk, sugar, chicken meat, zucchini, Thai eggplants, chilies and bring to a rapid boil for 8-10 minutes. Remove from heat and serve with Thai Jasmine Rice(Thai Hom Mali)

Som tum plah koong thai
Green Papaya Shrimp Salad
8-9 medium Black Tiger Prawns
(5-6 large Green Lobster tails)
(1 tsp salt.1 lemon grass)
1 1/2 cups Green Papaya, shredded
4 fresh green beans
1 garlic clove, medium
1-2 TBS Nampla(Fish Sauce)
2-3 tsp fresh lime juice (Ma-naw)
1 1/2 TBS Palm Sugar
2 fresh chili peppers
5 cherry tomatoes(red or yellow), halved
2 TBS toasted peanuts, chopped

De-vein and clean prawns.
Place in a pot with salt and lemon grass. Cover with water and bring to a boil. Boil for 3-5 min, or until meat is firm and brightly colored. Strain water and set aside

Peel the hard, outer skin of the papaya. Shred the papaya with a grater and set aside in a bowl. (Be sure to discard any immature seeds.)
In a large motar bowl smash the garlic clove, then add the green beans and pound slightly to bruise the beans. Add the chili peppers and pound enough to release their hotness-more pounding releases more hotness. Add sugar, fish sauce, lime juice, and pound a few times to make juicy. Add the green papaya, shrimp meat, cherry tomatoes and peanuts. Push the mixture down well to mix well. (Do not over pound and make soggy. The papaya should be crunchy) Chill before serving. Serve with cabbage and Thai basil leaves.

Kopun-krup to everyone for coming. I hope you had a good time!

Aloi-ma! (the food tasted delicious)

Session 2 Additional

Thod Ma Pla (Cafe Gecko’s SpicyThai Fish Cakes)
トート　マンプラー（タイ風さつま揚げ）
Ingredients:　材料
1 pound boneless fish fillets, cubed
白身魚フィレ
1/2 cup all-purpose flour
小麦粉1/2カップ
3/4 cup finely sliced long bean
タイいんげん　3/4カップ
3 fresh kaffir leaves, thinly sliced
こぶみかんの葉　3枚
2 teaspoons fish sauce(nampla)
ナンプラー　小さじ2
1 teaspoon brown sugar
ブラウンシュガー　小さじ１
1/4 cup chopped fresh cilantro
コリアンダー　1/4カップ

4 green onions, sliced
玉ねぎ　4個
1.5 tablespoons Red Curry paste
レッドカレーペースト　大さじ1　1/2
1 tsp salt/to taste
塩　小さじ1
1 egg
たまご　1個
all-purpose flour
小麦粉
oil for frying(3 cups)
サラダオイル　3カップ
Lemon grass stalks
レモングラス

Directions:
1.
Combine fish, 1/2 cup flour, fish sauce, brown sugar, cilantro, green onions, long beans, leaves, curry paste, salt, and egg in a food processor or work with mortar and pestle.
白身魚、小麦粉1/2カップ、ナンプラー、ブラウンシュガー、コリアンダー、たまねぎ、いんげん、こぶみかんの葉、カレーペースト、塩、たまごをフードプロセッサーにかけ、ペースト状にする。
Process until well combined. Refrigerate for 30 minutes.
よく混ざったら、ボウルにうつして冷蔵庫で30分間冷やす。
2.
Shape mixture into patties, warp around lemon grass stalks and dust with flour.
レモングラスをパテで包むようにして、小麦粉をまぶす。
3.
Pour enough oil into a heavy skillet to fill the pan with 1/2 inch of oil.
フライ用にサラダオイルを深めのフライパンで熱する。
Heat over medium-high heat until hot. Fry fish cakes for 8 minutes, turning once, or until golden brown. Remove and drain off oil.
170℃/340F　程度になったら、パテをいれ、約8分間揚げる。