MichaelBeyer's Profile

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Most almond-y dessert?

Apricot-Orange Shortbread Bars are great Christmas cookies:
http://www.epicurious.com/recipes/foo...

Nov 08, 2013
MichaelBeyer in Home Cooking

Linzer cookies

Wolfgang Puck's "My Mother's Linzer Cookies" are delicious:
http://www.wolfgangpuck.com/recipes/v...

Nov 08, 2013
MichaelBeyer in Home Cooking

Japanese Cooking

I make Japanese curry rice in the fall and winter. You can purchase the curry roux and follow the recipe on the box. Sukiyaki would also be delicious. I agree what others said about looking at Cooking With Dog on YouTube, and I also highly recommend the blog Just One Cookbook (http://justonecookbook.com/blog/).

Here's a recipe I wrote for yakisoba if you like noodles, although you can eat it all year long. It's a family favorite and an easy recipe for beginners. Look for packages labeled as "fresh yakisoba noodles" at your Asian grocery store.

Pork Yakisoba
http://michaelbeyer.me/2012/10/10/por...

Ingredients

1/4 cup soy sauce (Kikkoman
) 2 tablespoons Worcestershire sauce
1 1/2 tablespoons rice vinegar (e.g. Marukan)
1 tablespoon sake
1 tablespoon mirin (e.g. Kikkoman Aji-Mirin)
1 tablespoon ketchup
1 tablespoon oyster sauce (e.g. Kikkoman)
2 teaspoons brown sugar
1/2 teaspoon sriracha hot chili sauce
1 teaspoon minced fresh ginger

2 tablespoons vegetable oil
7 ounces boneless pork loin, cut into thin 1" slices
1 cup onion, sliced thick into 1" pieces
2 cups sliced cabbage
1/2 cup julienned carrots
15 ounces fresh yakisoba noodles (two 7.5-ounce packs)
kosher salt and freshly ground pepper to taste

Preparation

Make the sauce. (This recipe makes about 3/4 cup and I use all of it). In a small bowl combine the soy sauce, Worcestershire sauce, rice vinegar, sake, mirin, ketchup, oyster sauce, brown sugar, sriracha, and fresh ginger.

Heat the vegetable oil in a large non-stick wok or frying pan over high heat. Brown the pork. Stir in the onions and fry until they start to soften. Add the cabbage and carrots. Cook a few minutes until the cabbage starts to soften. Add the noodles. Pour in the sauce. Loosen the noodles by moving a pair of cooking chopsticks in a back and forth motion in between them. With a pair of spatulas gently turn the yakisoba. Cook until the cabbage is tender and the noodles are heated through. Season with salt and pepper to taste.

Nov 17, 2012
MichaelBeyer in Home Cooking

Need Help with Pasta Salad

Here's one that's not your typical pasta salad, and the flavors are perfect for autumn.

Orzo Salad with Roasted Butternut Squash, Baby Bella Mushrooms, and Aged Cheddar (recipe adapted from Kerrygold)

http://michaelbeyer.me/2012/11/03/orz...

Ingredients

1 small butternut squash (about 1 pound), peeled, seeded and cut into 1/2" dice
6 tablespoons olive oil, divided
Kosher salt and freshly ground pepper to taste
1/2 pound baby bella mushrooms, cut into 1/2" dice
1 cup (8 ounces) orzo pasta
1 tablespoon chopped rosemary
1 cup (about 4 ounces) aged cheddar cheese, grated or small diced cubes
1/2 cup green onions, sliced (optional
) 2 tablespoon white wine vinegar

Preparation

Preheat oven to 400°F. Line two heavy-rimmed baking sheets with parchment paper. On the first sheet spread butternut squash out evenly, drizzle with 1 tablespoon olive oil, and season with salt and pepper to taste. On the second sheet spread mushrooms out evenly, drizzle with another tablespoon of olive oil, and season with salt and pepper. Roast squash for 25 minutes and mushrooms for 20 minutes, or until tender. Lift vegetables on parchment paper off of baking sheet to cool.

Heat a tablespoon of olive oil over medium heat in a medium sized saucepan. Add the orzo and stir. Cook until it starts to brown. Add 2 cups of water and some kosher salt, and bring to a boil. Reduce heat to low, cover, and simmer for 12 minutes or until all the liquid is absorbed. Mix in rosemary and remove from heat.

In large mixing bowl, add orzo, squash, mushrooms, aged cheddar, and green onions (if using). Mix in remaining three tablespoons olive oil and white wine vinegar, and toss gently. Serve warm or at room temperature.

Preparation

Preheat oven to 400°F. Line two heavy-rimmed baking sheets with parchment paper. On the first sheet spread butternut squash out evenly, drizzle with 1 tablespoon olive oil, and season with salt and pepper to taste. On the second sheet spread mushrooms out evenly, drizzle with another tablespoon of olive oil, and season with salt and pepper. Roast squash for 25 minutes and mushrooms for 20 minutes, or until tender. Lift vegetables on parchment paper off of baking sheet to cool.

Heat a tablespoon of olive oil over medium heat in a medium sized saucepan. Add the orzo and stir. Cook until it starts to brown. Add 2 cups of water and some kosher salt, and bring to a boil. Reduce heat to low, cover, and simmer for 12 minutes or until all the liquid is absorbed. Mix in rosemary and remove from heat.

In large mixing bowl, add orzo, squash, mushrooms, aged cheddar, and green onions (if using). Mix in remaining three tablespoons olive oil and white wine vinegar, and toss gently. Serve warm or at room temperature.

Nov 17, 2012
MichaelBeyer in Home Cooking

Help me like green bell peppers

I've been perfecting a stuffed bell pepper recipe that has cooked pearl couscous with a light lemon vinaigrette, feta, and cilantro stuffing.

Oct 09, 2012
MichaelBeyer in Home Cooking

smoothies

"We" are mostly in agreement. Cheers to your good health.

Jul 14, 2012
MichaelBeyer in Home Cooking

smoothies

It's true that smoothies are not low calorie drinks. However, I think it is highly unfortunate that fresh fruit and fruit juice get lumped in with conversations about Slurpies and soda.

Jul 13, 2012
MichaelBeyer in Home Cooking

smoothies

Too each his own, but smoothies are by definition sweetened drinks containing whole fruit. While I don't recommend drinking smoothies every day, if you are counting calories and carbs that closely, have a Diet Coke or glass of water instead. I most certainly will not be putting kale in my smoothies any time soon either.

Jul 13, 2012
MichaelBeyer in Home Cooking

I would love to have a great granola recipe

Here's a picture for the Maple-Pecan Granola With Dried Cherries and Blueberries. Forgot to upload it.

May 31, 2012
MichaelBeyer in Home Cooking

I would love to have a great granola recipe

Michael’s Maple-Pecan Granola With Dried Cherries and Blueberries

(recipe by "Oishii")
http://michaelbeyer.me/2012/04/29/mic...

Ingredients

1 1/2 cups (packed) brown sugar (divided
) 1 cup pure maple syrup
1 teaspoon vanilla extract
2 teaspoons cinnamon
4 large egg whites
7 cups old-fashioned rolled oats
1 cup oat bran
1 cup pecan halves
1 cup dried blueberries
1 cup dried sour cherries

Preparation

Position rack in bottom third of oven and preheat to 350°F. Lightly grease a heavy-rimmed baking sheet with butter. Stir 1 cup of divided brown sugar and 1 cup maple syrup in small heavy saucepan over low heat until sugar dissolves. Pour into large bowl; cool to lukewarm. Whisk in vanilla, cinnamon, and egg whites. Add rolled oats, oat bran, and remaining 1/2 cup brown sugar.

Spread mixture in even layer on prepared baking sheet. Bake 8 minutes. Using wide metal spatula, turn granola over. Bake another 8 minutes. Mix in pecans, dried blueberries, and cherries. Turn granola again with spatula. Bake a final 8 minutes or until golden brown. Turn granola once more and cool in pan. Remove from baking sheet with metal spatula.

May 31, 2012
MichaelBeyer in Home Cooking

smoothies

Purple Berry Smoothie

(recipe by “Oishii!”)
http://michaelbeyer.me/2012/01/31/pur...

Ingredients
makes 2 servings

1 1/2 cups (7 ounces) frozen blueberries
1 cup (4 ounces) frozen blackberries
1 cup vanilla yogurt (I like Dannon brand
) 1 1/4 cups grape juice (100% fruit juice)

Preparation

Process all ingredients in a blender. Divide between two glasses.

May 31, 2012
MichaelBeyer in Home Cooking

smoothies

Very Cherry Berry Smoothie

(recipe by “Oishii!”)
http://michaelbeyer.me/2012/05/28/ver...

Ingredients
makes 2 servings

2 cups (9 ounces) frozen strawberries
1/2 cup (2 ounces) frozen raspberries
1 cup vanilla yogurt (I like Dannon brand
) 1 cup 100% red tart cherry juice (Trader Joe’s brand is great or see below for substitute)
2 tablespoons honey

Preparation

Process all ingredients in a blender until smooth. Divide between two glasses.

Prep Tip: Purchase fresh fruit when it is on sale, clean, and freeze it in single layers in plastic freezer bags.

Ingredient Note: A cheaper alternative to 100% red tart cherry juice is to use canned frozen cherry juice. Old Orchard makes delicious 100% fruit juice blends such as cherry pomegranate. You can skip the honey if you use these already sweet juices.

May 31, 2012
MichaelBeyer in Home Cooking

Japanese curry

My first reaction to Japanese curry as a high school student was that it was unpalatable. However, I grew to love it while living in Japan. I now consider it comfort food, as do Japanese families. Living in Japan gave me the opportunity to sample curries from India, Pakistan, Vietnam, and Thailand too. I love them all, but I will say my favorite is Indian curry. I also learned to appreciate the many different types of rice too. While I would never serve an Indian curry with Japanese rice, I would never pair a Japanese curry with basmati rice either.

Oct 11, 2011
MichaelBeyer in Home Cooking

Cinammon and apple ice cream?

I love the idea of adding apples to cinnamon ice cream. The apple pie ice cream talk has me especially salivating--especially now that apples are in season. I too used David Lebovitz's cinnamon ice cream as a starting point for something new. I couldn't resist the idea of adding chunks of my homemade fig cookies to cinnamon ice cream to create a new flavor. The cinnamon pastry of the fig bars along with its honey-cinnamon infused jam seemed like the perfect partner to mix in cinnamon ice cream. Here's a link to the cookies: http://michaelbeyer.wordpress.com/201...

Cinnamon and Fig Cookie Ice Cream (recipe by "Oishii!"
) http://michaelbeyer.wordpress.com/201...

Ingredients

2 cups fresh fig bars, chopped into 1" squares
1 cup whole milk
3/4 cup sugar
pinch of salt
10 cinnamon sticks about 3" long
2 cups heavy cream, divided
5 large egg yolks
1 teaspoon cinnamon powder

Preparation

Put the chopped fig squares in the bottom of your ice cream storage container and freeze.

Heat a medium-sized saucepan over medium heat. Add the milk, sugar, salt, cinnamon sticks, and 1 cup of heavy cream. Stir well to allow the sugar to dissolve. Remove from heat once it begins to bubble. Cover and let it steep for an hour. Remove and discard the cinnamon sticks.

Prepare an ice bath in a large bowl and set aside.

Reheat the cinnamon liquid. Add the second cup of heavy cream to another large bowl, and set a fine mesh strainer on top. Whisk the egg yolks in a medium bowl. Slowly add the warm liquid to the egg yolks, whisking constantly, then add the egg yolk mixture back into the sauce pan. Over medium heat stir the mixture constantly with a wooden spoon (or a heat-resistant silicone spatula), until the custard thickens enough to coat the back of the spoon. Press the custard through the strainer with the spoon. Whisk in cinnamon powder until well incorporated. Set the custard over the ice bath. Stir until cool.

Refrigerate the custard 8 hours or overnight. Freeze it in an ice cream maker according to the manufacturer’s instructions. Fold in the fresh fig bar pieces. Freeze ice cream until solid.

Oct 09, 2011
MichaelBeyer in Home Cooking

Fresh Figs

I was delighted to find 2-pound boxes of fresh black mission figs on sale at Trader Joe’s. I knew exactly what I was going to make with them. Homemade “Fig Newtons.” The filling is fun to make and it fills the home with a pleasant scent of honey and cinnamon. The cookies go great with coffee or tea, and the texture improves the next day.

Fresh Fig Bars (recipe by “Oishii!”)
http://michaelbeyer.wordpress.com/201...

Ingredients

filling

2 cups fresh chopped figs (12.5 ounces
) 1/2 cup honey
1/3 cup water
2 cinnamon sticks

dough

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
9 tablespoons unsalted butter, softened
3/4 cup light brown sugar, firmly packed
2 large eggs
1/2 teaspoon vanilla extract

decoration

two tablespoons heavy cream
course sugar (such as Sugar in the Raw)

Preparation

Make the fig filling. Heat a medium sauce pan over medium-high heat. Add figs, honey, water, and cinnamon sticks. Heat over medium heat until the mixture bubbles and then turn down to very low heat. Barely simmer, stirring occasionally, for about an hour or until it thickens to consistency of jam. Add more water if necessary. Cool, and if desired, process in a food processor. You will have well over one cup of filling.

Make the dough. Over a large mixing bowl sift together the flour, baking powder, cinnamon, and salt. In the bowl of an electric mixer cream together the butter and brown sugar. Add the eggs and vanilla extract. Mix in the dry ingredients just until a dough forms. Flour your hands (dough will be sticky!) and form into two rectangles. Wrap each in saran wrap, and refrigerate for at least an hour.

Assemble and bake. Preheat oven to 350°F. Grease a heavy-rimmed baking sheet with butter. Prepare two sheets of parchment paper the size of the baking sheet. Lightly flour one rectangle of dough over one sheet of parchment paper. Cover dough with the second sheet of parchment paper and roll out to a size slightly less than the baking sheet. Peel parchment paper off top, flip it over, peel bottom sheet of paper off and place dough onto baking sheet. Evenly spread 1 1/4 cups of fig filling onto dough. Roll out another sheet of dough the same size, and put it on top of the first one covered with fig filling. Crimp ends together. Brush top of dough with heavy cream and sprinkle with course sugar such as Sugar in the Raw. Bake in oven about 30 minutes until golden brown. Cool a bit, cut off ends, and into squares.

Oct 06, 2011
MichaelBeyer in Home Cooking

Korean Beef Bowl

Thank you so much. Wow--I had no idea it was so involved. I will try it though.

Oct 05, 2011
MichaelBeyer in Home Cooking

Korean Beef Bowl

Thanks--yes! I had no idea it was the same thing.

Oct 05, 2011
MichaelBeyer in Home Cooking

Japanese curry

When I lived in Japan my Japanese host mothers used two different brands of curry, half and half. I also like adding fresh garlic.

Oct 04, 2011
MichaelBeyer in Home Cooking

What are you baking these days? October 2011, part 1 [OLD]

I'm currently working on a fresh fig version of fig newtons with a cinnamon flavored dough.

Oct 04, 2011
MichaelBeyer in Home Cooking

Korean Beef Bowl

I recently had a Korean beef bowl from our local sushi restaurant. I was wondering if anybody could recommend a Korean cookbook that might have some variations on this dish. Blog postings would be welcome too as long as I can get a feel for what is authentic.

Oct 04, 2011
MichaelBeyer in Home Cooking

Food Project: Chicken & Rice Around The World

For those of you unfamiliar with Japanese home cooking, I offer you omuraisu (オムライス or omurice), a Japanese-style omelet commonly stuffed with a chicken-rice filling, and flavored with ketchup. The name of this popular fusion dish is a contracted form of the words omelet and rice. It's enjoyed by children of all ages everywhere in Japan, and is found in endless variations. The combination of eggs and rice is surprisingly delicious and satisfying, and these omelets, like their "western" counterpart, can be eaten any time of day.

This recipe of mine is inspired by Cooking With Dog, the Japanese cooking show hosted by no other than Francis the poodle.

Omuraisu (Japanese-Style Omelet Stuffed with Chicken and Rice) (recipe by "Oishii!")

Makes 4 omelets

Ingredients

3 tablespoons and 2 teaspoons vegetable oil, divided
1/4 large onion, finely chopped (=1/2 cup after chopping)
8 ounces chicken breast, finely chopped
2 cloves garlic, minced
3 large button mushrooms, finely chopped (=2/3 cup after chopping)
1 tablespoon white wine
2 cups steamed rice (Kokuho Rose, Botan, or Nishiki brands)
1/3 cup ketchup
kosher salt
freshly ground pepper
8 eggs, beaten
2 1/2 tablespoons half and half

Preparation

Heat a large non-stick frying pan over medium heat. Add a tablespoon of vegetable oil and sauté the onion until it softens. Mix in the chicken and garlic, and brown the chicken. Add the mushrooms and continue frying. Add the wine and cook until it evaporates. Turn off the heat, and spoon in the rice and ketchup. Toss the mixture with a pair of heat resistant silicone spatulas (or spoons) until well combined. Sprinkle with kosher salt and freshly ground pepper to taste. Divide omelet filling evenly among four small bowls and set aside.

In a medium sized mixing bowl whisk together the eggs and half and half. (Alternatively in four separate bowls whisk together 2 eggs and 2 teaspoons of half and half .) Heat a medium sized non-stick frying pan over medium heat. Add a teaspoon of vegetable oil and swirl it around the pan. Pour in 1/4 of the egg mixture. Once egg is nearly set, add one bowl of filling on top of the egg, and fold the egg over to seal the edge. Tuck the sealed edge under and carefully slide out of pan onto a plate. Repeat this three more times for remaining omelets. Garnish omelets with additional ketchup.

Sep 28, 2011
MichaelBeyer in Home Cooking

Recipes for Quinoa?

It's not quite autumn yet, but our temperatures have finally "fallen" and I'm starting to crave seasonal foods. I'm kicking off the season with a delicious quinoa recipe, which would make a perfect Thanksgiving dish. The cayenne pepper nicely balances out the sweetness of the roasted butternut squash and carrots.

"Quinoa with Roasted Butternut Squash, Parsnips, and Carrots" (recipe by “Oishii!”)

Ingredients
1 1/2 cups carrots, cut into 3/4″ pieces
1 1/2 cups parsnips, cut into 3/4″ pieces
2 cups butternut squash, cut into 3/4″ pieces
3 tablespoons extra virgin olive oil, divided
kosher salt
freshly ground pepper
1 1/2 cups quinoa
1 medium onion, chopped
2 large cloves garlic, minced
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 3/4 cups chicken stock (or vegetable stock for a vegetarian dish)

Preparation

Preheat oven to 375°F. Line a heavy rimmed baking sheet with parchment paper. Cut parchment in half and fold into two pockets. Spread out the carrots and parsnips into a single layer on one half and the butternut squash on the other. Drizzle vegetables with 2 tablespoons of olive oil. Sprinkle with kosher salt and freshly ground pepper. Roast about 30 minutes until tender. The butternut squash will be ready before the carrots and parsnips.

Meanwhile, rinse the quinoa with water in a fine mesh strainer.

Heat the remaining tablespoon of olive oil in a large sauce pan over medium heat. Sauté onion and garlic until the onion is soft. Add the quinoa. Cook for a few minutes. Add turmeric, cumin, coriander, cayenne pepper, and chicken or vegetable stock. Bring to a boil, reduce heat to low, and cook covered until quinoa is done and liquid is absorbed. Add some water if necessary. Mix cooked quinoa and roasted vegetables in a large bowl. Add more kosher salt and freshly ground pepper to taste. Serve warm or at room temperature.

Sep 05, 2011
MichaelBeyer in Home Cooking

Your favorite recipes using Trader Joe's products

I take Trader Joe's apple pie and put a scoop of Trader Joe's french vanilla ice cream on top.

Jun 17, 2011
MichaelBeyer in Home Cooking

HOW DO YOU ORGANIZE YOUR COOKBOOK RECIPES ?

I have a recipe log in the front of my planner. Each entry has the recipe title, source, date, and page number. For example, this recipe from Fine Cooking magazine:
"chicken cutlets with bell pepper ragout" FC 07/11 p.72.
I have a feel for what I made chronologically so this system works quite well for me. This method would be fine in a Word file too. The one down side is keeping track of any changes I make to a recipe. My blog will capture my adapted recipes in some of those cases.

Jun 01, 2011
MichaelBeyer in Home Cooking

Mongolian Beef

I adapted a recipe which originally comes from a rare, limited edition cookbook called the "Essence of Shangri-La," written by Chinese chefs at the Shangri-La Hotel. I made the beef a little less sweet by reducing the amount of dark sweet soy sauce by half, and adding back the same amount of regular soy sauce.

Mongolian Beef (recipe adapted from rasamalasia.com and "Essence of Shangri-La")

Ingredients

marinade:

2 teaspoons corn starch
2 teaspoons soy sauce
2 teaspoons Chinese rice wine (Shaoxing)
2 tablespoons water

beef:

1 pound flank steak, cut into thin 2-inch long pieces
2 tablespoons vegetable oil
3 tablespoons chopped ginger
3 tablespoons chopped garlic
8 scallions, sliced diagonally into 1/2" pieces
kosher salt and freshly ground pepper to taste

sauce:

4 teaspoons oyster sauce
2 tablespoons soy sauce
2 tablespoons dark sweet soy sauce (Healthy Boy Thai Dark Sweet Soy Sauce or ABC Kecap Manis Sweet Soy Sauce)
1 teaspoon dark soy sauce
2 teaspoons sesame oil
1/2 teaspoon Maggi seasoning

Preparation

Make the marinade. In a small bowl combine the corn starch, soy sauce, Chinese rice wine, and water. Put the beef in a medium sized bowl and coat with the marinade. Set aside for 30 minutes.

Make the sauce. In another small bowl mix together the oyster sauce, soy sauce, dark sweet soy sauce, dark soy sauce, sesame oil, and Maggi seasoning.

Heat a wok or large non-stick frying pan over high heat until nearly smoking and add vegetable oil. Add beef in a single layer and leave undisturbed until it browns on one side. Add ginger and garlic to beef, mix well, and continue frying until beef is no longer pink. Add sauce and scallions and heat through. Sprinkle salt and pepper to taste.

Jun 01, 2011
MichaelBeyer in Home Cooking

Szechuan Beef

I definitely enjoy the "ma" (麻) sensation. Thanks for sharing!

Jun 01, 2011
MichaelBeyer in Home Cooking

tomato bread

Thank you! Interesting how the tomato bread is rolled like a jelly roll.

Apr 22, 2011
MichaelBeyer in Home Cooking

tomato bread

I saw a recipe that called for tomato juice and another that used tomato paste. Others used roasted tomatoes or sun dried tomatoes. I'll bet if you used tomato juice and sun dried tomatoes you would get both the pretty color and punch of flavor.

Apr 20, 2011
MichaelBeyer in Home Cooking

tomato bread

I can hardly wait to try it. Thanks so much!

Apr 19, 2011
MichaelBeyer in Home Cooking

tomato bread

I bought a loaf of tomato parmesan bread from my local bakery and it brought back some great memories. It has a beautiful orange color and makes the best grilled cheese sandwiches. Does anybody have a great recipe to share? While we are at it, I'm also looking for an onion dill bread recipe.

Apr 19, 2011
MichaelBeyer in Home Cooking