Thursday, June 26, 2014
Saturday, June 14, 2014
Tango Cafe in Honolulu is one of my favorite places to eat breakfast in Honolulu. When we are there for work, we wait in line outside at 7 am for their coffee and eggs benedict. My favorite is a half half - half gravlax benedict and half florentine or crab hash benedict. Really great restaurants have great food, true, but a really really great restaurant knows how to do those little off the menu things like make sure that every refill of coffee is unasked for and fresh. But the real key is their ketchup. When it comes to the table and you're sitting with Tango newbies, don't say anything. Just nonchalantly move it toward you. It comes in a little dish, not really red and kind of thick and grainy in texture, but this stuff is so good you will want to lick the dish.
We asked them how to make it and all they said was it's tomatoes cooked down, carmelized onions, some cumin.
This is my first attempt. I didn't cook down tomatoes. I just used bought ketchup I had, carmelized some onions and added some kick. The Tango version is not spicy, but this one has a bit of a kick.
1 T canola oil
1 medium onion, sliced thin
In a heavy bottom saucepan, slowly cook the onions with oil until they are brown and super soft (I stood over the stove for about half an hour which is long for me).
While it cooks, put together -
1/2 cup ketchup
1/4 tsp. crushed red pepper flakes
1/4 tsp. chili powder
1/4 tsp. ground cumin
dash of ground cinnamon
dash of ground nutmeg
When the onions are carmelized, not burned, add 1 Tablespoon of cider vinegar, stir it around to scrape some of the crusty bits from the pan then add the ketchup mix. Cook it gently for about 5 minutes to meld the flavors, then take it off the heat. When it cools down a little, put it in the Vitamix, blend to the consistency you want and enjoy.
I'm pre-prepping for the Father's day sliders, so ketchup done.
Friday, June 13, 2014
Summer is the worst time to cook, but I have so many recipes in my Evernote folders and my Pinterest boards so this is the down time for me. I think this is a fabulous fall or winter recipe, but with a cold Kirin, it's still good in the summer and it can be eaten cold on salad for lunch.
Find the original recipe here. Besides cooking the sauce on eggplant, it's a good dipping sauce for fried tofu, tossed with blanched green beans, and used as a dipping sauce for boiled tako (octopus). Keep the extras in the refrigerator.
- 1 1/2 cups white miso
- 3/4 cup sugar
- 3/4 cup sake
- 3/4 cup mirin
Den Miso with Nasubi (eggplant)
- Extra-virgin olive oil, for frying
- 4 Japanese eggplants (about 6 ounces each), halved lengthwise and skin scored in a crosshatch pattern
- 1 cup Nobu's Den Miso
- 1 tablespoon toasted sesame seeds
- Pickled ginger and plums, for garnish (optional)
Transfer eggplants, skin side down, to an unlined baking sheet. Spread each half with slightly more than 1 tablespoon miso. Broil until miso begins to darken and caramelize, about 30 seconds to a few minutes, depending on the strength of your broiler. Sprinkle with sesame seeds and garnish with pickled ginger and plums.
Monday, May 19, 2014
This is a light dinner. Big Spazz would have liked more salt, but maybe he would be ok with more red pepper flakes instead.
1 10oz. bag fresh spinach, rough chopped
3 cloves garlic, minced
1 15oz. can petite tomatoes, drained
1/3 cup oil-packed sundried tomatoes, chopped
1 can chickpeas, rinsed and drained
8-10 oz. pasta, cooked
I water sauteed the spinach just until some of the water came off of it, then put it on the side.
Saute garlic until the smell intensifies, then add chickpeas, spinach. Season with salt and pepper. Add some red pepper flakes (optional) for spice and simmer to blend the flavors for about 10 minutes.
Sunday, May 18, 2014
Sunday is my clean the refrigerator and cook ahead day so I had half a kabocha left over from the Mother's Day Thai yellow curry.
I sliced it as best I could (it wasn't pretty), put about 1 T. of coconut oil and roasted it in a 400 degree oven for about 30 minutes.
It was a little dry, I may have forgotten it for too long, so decided to make hummus with it instead. It's sweet for hummus because of the kabocha, but it's good with more fresh green onions on top.
2 cups roasted kabocha (I took the skins off)
1 can chickpeas (about 1 1/2 cups if you made your own)
1/4 cup tahini
1/4 cup lemon juice
6 green onions, chopped
Put everything in a high speed blender and add water if needed to thin it a little.
Garnish with green onions, paprika and pepper.
Sunday, May 11, 2014
Safeway has $5 deals every Friday so this takes advantage of the whole clear box of baby kale and it's so good that when I made it for dinner, we finished the whole salad.
2 bunches kale, finely chopped, or 1 clear box of baby kale (8 cups or so)
2 large garlic cloves
1/4 c fresh lemon juice (usually 1 lemon)
3-4 T olive oil ( I know, it's a no-no so use less or use a oil dressing substitute) - still working on this
1/4 tsp sea salt
1/4 tsp black pepper
1-2 handfuls dried cranberries
Pecan Parmesan ( I usually do the almond faux parm, but tried this)
1 c pecan halves, toasted
1 1/2 T nutritional yeast
1T olive oil
2 pinches fine grain sea salt
Toast pecans in 300 degree oven or toaster oven for about 8-10 minutes. Don't let it burn. Clean kale, remove stems, spin dry. Place in a bowl large enough to get your hands in and massage the kale.
In a blender or food processor, process garlic until minced. Add lemon, oil, salt and pepper. Pour on kale and massage until everything is coated.
For pecan parm - in processor, add pecans and process until they are the size of peas or a bit larger. Add nutritional yeast, oil, and salt and process again until it's a course crumb. Sprinkle parm over salad. Toss with the cranberries and place it in the fridge to marinate for an hour in the refrigerator until serving. Don't let it marinate too long or it will get too soggy.
Tuesday, April 15, 2014
My dad has been living in Minnesota for about 30 years, so he is my source for Minnesota wild rice. I just went to see him in November at the beginning of their long winter and ever since I've been making wild rice soup at least once or twice a month.
I bought 2 bags of what I though was butternut squash only to find out it was sweet potato, so I tried the Happy Herbivore sweet potato soup here. She is right, if you make it on Sunday and eat it the next day, the curry and garam masala winds its way into every part of this soup for a depth and spice.
The wild rice ladled on top also adds a nice texture to an otherwise textureless soup.
I also doubled the recipe and used the peeled cut up frozen sweet potatoes. It will make 4 cups of soup. Enough for a side.