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February 2012 Cookbook of the Month Companion Thread: Japanese Month

Cod (Shrimp) Tempura – Madara (Ebi) no Tempura p. 248 from Japanese Farm Food by Nancy Singleton Hachisu

This is a simple recipe with excellent results. One makes a batter from ½ c cake flour (I sifted it), ½ c cold sparkling water and 1/8 t salt. Rather than adding ice cubes to the batter, I use chilled flour and mixed the batter in a metal bowl inside another metal bowl full of ice (a tip from another Japanese cookbook).
This resulted in lightest and crispiest tempura I’ve ever made. The batter is so airy that I could see where the bubbles from the sparkling water were.

Komatsuna no Ohitashi (Bitter Greens with Dashi) p. 171 from Japanese Farm Food

This was a simple and delicious treatment for komatsuna fresh from the garden (I did not use the entire amount of sauce). One could use spinach, mustard or turnip greens instead of komatsuna. The soy/dashi sauce adds umami, but still allows the taste of the greens to come through.

Tomato Wedges Drizzled with Soy Sauce (Tomato Sarada with Soy Sauce) p. 186 from Japanese Farm Food

Simply delicious. Tomato wedges (recipe calls for slightly underripe tomatoes, mine were ripe) are kissed with a light drizzle of rapeseed oil, soy sauce, rice vinegar, fine rounds of chives and a chiffonade of shiso. In my youth, my mom would often serve tomato wedges with drops of soy and a touch of Kewpie (Japanese mayo). This is reminiscent of that salad, but much fresher tasting with the addition of shiso and chives.

Jul 20, 2014
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February 2014 Cookbook of the Month-- ASIAN DUMPLINGS: Mastering Gyoza, Spring Rolls, Samosas, and More: Translucent Wheat and Tapioca Starches;Transformations of Rice

We finally had a chance to make this recipe sans the clams. It turned out a bit darker than the picture on the blog (I used a combination of light and dark soy), but otherwise it was a hit. We preferred this version to the Complete Asian version. Thanks for the suggestion.

Jul 13, 2014
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Nominations Thread: Cookbook of the Month August 2014

Glad to see you back! Looking forward to your return to COTM!

Jul 12, 2014
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Nominations Thread: Cookbook of the Month August 2014

Me three.

Jul 12, 2014
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February 2014 Cookbook of the Month Companion Thread: ASIAN TOFU: Discover the Best, Make Your Own, and Cook It at Home

I've never had Hakka-style stuffed tofu, but now that will have to change. I bet the home-made tofu added quite a bit. Inspired to try this...now to find the time.

Jun 28, 2014
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Home Cooking Dish of the Month (July 2014) Nominations

GRILLED HAMBURGERS

Jun 25, 2014
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Nominations Thread: Cookbook of the Month July 2014

Thank you! Looking forward to trying this.

Jun 22, 2014
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Nominations Thread: Cookbook of the Month July 2014

I just saw this and eggplant wrapped around haloumi, arugula, and sun-dried tomato pesto sounds amazing! Is this it? http://eattherightstuff.squarespace.c...

What is in the sun-dried tomato pesto? Thank you.

Jun 22, 2014
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July 2014 COTM Announcement: Congratulations Radically Simple

Here are some recipes available online for those who do not have the book (some are adaptations).

Roasted Asparagus with Bay Leaves and Capers Recipe
http://leitesculinaria.com/71321/reci...

Crisp Potato Cakes
http://leitesculinaria.com/59053/reci...

Moroccan Spiced Salmon
http://leitesculinaria.com/67494/reci...

Chilled Asparagus Tonnato with “Confetti”
http://rozannegold.wordpress.com/2012...

North African Chicken with Tomato Ginger Chutney
http://weolive.com/blog/recipe/north-...

"Thunder and Lightning" Orecchiette with Fried Chickpeas & Black Pepper
http://www.rozannegold.com/thunder.html

Tortellini with Yogurt, Mint & Smoked Paprika Oil
http://www.womansday.com/food-recipes...

An Opinonated Way to Roast Chicken
http://www.thefoodsection.com/foodsec...

Runny Eggs on Creamy Scallion Grits
http://www.culinate.com/books/collect...

Smoked and Fresh Salmon “en Chemise”
http://rozannegold.wordpress.com/2011...

Salmon "Bulgogi" with Bok Choy and Mushrooms
http://www.epicurious.com/recipes/foo...

Cardamom Chicken with Chickpea and Orange Couscous
http://boitearecettes.blogspot.com/20...

Couscous with Dates and Almonds
http://www.more.com/couscous-dates-an...

Baked Ziti in Bianco with fontina and salami
http://www.npr.org/2011/07/14/1363644...

Pork chops and apples, Madeira-bay butter sauce
http://www.wnyc.org/story/recipe-roza...

Sautéed Chicken With Roasted Grapes Adapted from “Radically Simple” by Rozanne Gold
http://thekleinmans.com/family-recipe...

Pappa al Pomodoro
http://oneforthetable.com/Fresh-and-S...

Meyer lemon and buttermilk ice cream
http://katieatthekitchendoor.com/2012...

Peas and wasabi soup
http://greatist.com/health/recipe-was...

Carrot “nib” orzo
http://bewitchingkitchen.com/2011/07/...

Crisped chicken with chimichurri and avocado
http://www.denverpost.com/ci_17505171

Salade Normande
http://chapelboro.com/tag/rozanne-gold/

Poulet au Crème Fraiche
http://chapelboro.com/tag/rozanne-gold/

Almost Confit Chicken
http://online.wsj.com/news/articles/S...

Velvet Chicken with Warm Asian Vinaigrette
http://online.wsj.com/news/articles/S...

Chicken Parmigiana
http://www.weeklygreens.com/recipes/c...

Crunchy crumbled cod with frozen peas
http://www.washingtonpost.com/pb/reci...

Bloody Shrimp Cocktail
http://www.ledger-enquirer.com/2011/0...

Jun 21, 2014
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February 2014 Cookbook of the Month-- ASIAN DUMPLINGS: Mastering Gyoza, Spring Rolls, Samosas, and More: Translucent Wheat and Tapioca Starches;Transformations of Rice

Thanks qianning and jadec.I will give it a go and report back.

Jun 18, 2014
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April 2014 COTM - Pok Pok: The One Plate Meal pg. 182-239, Foreign Foods pg. 240-251

Phat Khanom Jiin, Stir-fried Thai Rice Noodles, p.238

We made this using 1/2 T of shallot oil (instead of 2T) per 2 oz of noodles (half recipe). Depending on your wok, 1/2 T may not be enough oil- 3/4T-1T would have better. As Allegra_K indicates, this is very quick to prepare if you have the shallot oil and fried shallots already made.

My husband loved this dish. I found it a little sweet, but still tasty.

Jun 18, 2014
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February 2014 Cookbook of the Month-- ASIAN DUMPLINGS: Mastering Gyoza, Spring Rolls, Samosas, and More: Translucent Wheat and Tapioca Starches;Transformations of Rice

I'm planning on making char kuey tow this weekend. The recipe references dark soy sauce and soy sauce. Should I use Chinese dark soy and my everyday soy? Or any other suggestions? Thank you.

Jun 18, 2014
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February 2014 Cookbook of the Month Companion Thread: ASIAN TOFU: Discover the Best, Make Your Own, and Cook It at Home

I made some quick silken tofu this weekend. If you have nigari, it's a snap.http://www.latimes.com/food/la-fo-tof... I made just half a recipe (1 c cold soy milk (store bought this time) and 1/2 t liquid nigari), Steam until the right texture about 10 minutes for me. Worked perfectly. I prefer using nigari to gypsum.

Jun 16, 2014
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Nominations Thread: Cookbook of the Month July 2014

Oops! I typed Vegetable Literacy, but I meant VEGETABLE LOVE. Please discount the unintentional vote for Vegetable Literacy and put my vote towards VEGETABLE LOVE. Sorry.

Jun 11, 2014
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February 2014 Cookbook of the Month Companion Thread: ASIAN TOFU: Discover the Best, Make Your Own, and Cook It at Home

Found a picture. You can see where I had difficulty unmolding the tofu.

Jun 11, 2014
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February 2014 Cookbook of the Month Companion Thread: ASIAN TOFU: Discover the Best, Make Your Own, and Cook It at Home

I thought the individual ramekins would be nice for presentation and easier to find space for them in the fridge. We ended up serving the tofu in the ramekins because there were not unmolding as cleanly as I would have liked.

I just googled Chinese salty doujiang...sounds delicious!

Jun 11, 2014
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June 2014 COTM - My Paris Kitchen: Main Courses (Plats)

That's correct (at least when referring to Japanese soy). Usukuchi (light) soy has more salt than regular (koikuchi) soy. It's light because of the color, not salt content.

Jun 11, 2014
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February 2014 Cookbook of the Month Companion Thread: ASIAN TOFU: Discover the Best, Make Your Own, and Cook It at Home

Sorry to hear that the silken tofu did not work for you. That's happened to me with block tofu before and it's so disappointing because of all of the time it takes to make soy milk.

I've made both the silken tofu and the block tofu recipes from this book. I've made the block tofu a number of times (with nigari), but only once have I made the silken tofu. We used food grade gypsum as the coagulant (purchased at a local home brewing store) and steamed them in individual ramekins.

Because there are only two ingredients, assuming that the rich soy milk proportions were correct, perhaps the gypsum was the culprit? AN has been great about responding to emails, she might have troubleshooting ideas.

Jun 11, 2014
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Nominations Thread: Cookbook of the Month July 2014

I agree the chipotle oven-fried chicken is tasty and no greasy mess to clean up.

For fans of Japanese food, I discovered this baked tonktasu recipe (http://www.justonecookbook.com/recipe...). It's beeen a nice substitute for the classic fried tonkatsu. for those times I am watching calories or too lazy to deep fry (LLM, you can substitute chicken for the pork). Toasting the panko in olive oil before breading the pork keeps the texture crispy.

Jun 10, 2014
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Nominations Thread: Cookbook of the Month July 2014

RADICALLY SIMPLE or
VEGETABLE LITERACY

Jun 10, 2014
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Home Cooking Dish of the Month (June 2014) Nominations

Great idea! PAELLA

May 22, 2014
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May 2014 COTM - My Bombay Kitchen: Rice and Dal/Vegetables

I'd be interested in the brand of rice you are using now. Thanks!

May 19, 2014
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January 2011 Cookbook of the Month: STIR-FRYING TO THE SKY'S EDGE

Beef Chow Fun – p. 269

This made for an excellent dinner tonight. We made this as directed with fresh homemade rice noodles. Thanks to MelIMM for the recommendation (and inspiring me to make my own chow fun...I've got the process down pat now).

May 18, 2014
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What cookbooks have you bought recently, or are you lusting after? May 2014 edition! [through May 31]

I have enjoyed several recipes from a Girl and Her Pig, so I am happy to hear about A Girl and Her Greens. Is it on Amazon UK?

You can also try Cooking with Dog's (You Tube) takoyaki recipe as a starting point.

May 14, 2014
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May 2014 COTM - My Bombay Kitchen: Rice and Dal/Vegetables

Sorry to have inadvertently led you astray. The amount of liquid does vary depending on the kind and age of rice. I used Tilda brand basmati. I also rinsed the rice.

LlM, although not in his recipe, I do clean/rinse the rice (something that has been ingrained in me since I was a child) for Ottolenghi's chicken and cardamom rice. I just made it again last week (half recipe) and no issues. I wonder if that might have made the difference. Soaking might be an idea as well.

May 14, 2014
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2

May 2014 COTM - My Bombay Kitchen: Rice and Dal/Vegetables

Perfect Plain Rice p 162

We also made this with good results (maybe just a tad too moist for us). My mom (Japanese) taught me to cook rice with the same index finger measuring method and it never occurred to me to try this with other types of rice.

May 11, 2014
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May 2014 COTM - My Bombay Kitchen: Fish and Seafood/Meat and Poultry

Savory Braised Chicken p. 112

http://www.theunsungchef.com/recipes/385

Wanting a quick and healthy weeknight meal, we made this dish with chicken and also chose to include the optional cumin and tumeric. We also grated the ginger and garlic to make the paste rather than making the whole recipe. Our results did not turn out as well as Gio's (glad to see you posting again), but that was due to user error, not the recipe.

We made half a recipe and in retrospect, I should have used a smaller pan, because the dish ended up being too soupy (I inadvertently flooded the chicken). When the chicken was nice and tender, we served it with basmati rice. There was too much liquid to be a gravy, so we boiled it down a bit and enjoyed it as a a cuminy chicken broth. Based on Gio's results, we may have to try this one again.

May 11, 2014
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Cookbook of the Month Nominations for June 2014

HAKKA

May 09, 2014
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online source for fancy yuba?

Have you tried Rakuten? I order my hard to find Japanese products from there. Shipping is a bit more expensive since it is being shipped from Japan. http://global.rakuten.com/en/search/?...

May 01, 2014
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January 2011 Cookbook of the Month: BREATH of a WOK

I'm so glad to hear this was a hit with the family!

Apr 29, 2014
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