BASIC EGG PASTA - HOME MADE!

   

FETTUCCINE

4 eggs

3 1/2 cups sifted all-purpose flour

1 tablespoon water

1 tablespoon olive oil

1/2  teaspoon salt

Place water, oil, eggs, salt and flour in mixer bowl (I am using the KitchenAid machine with the pasta sheet roller and cutter). Attach flat beater and turn to speed 2 and mix 30 seconds. Change flat beater for dough hook. Turn to speed 2 and knead for about 5 minutes. Remove dough from bowl and let it rest for 20 minutes wrapped into plastic wrap. Divide into 4 pieces before processing with Pasta sheet roller attachment. Always wrap the unused dough into plastic wrap, so it does not dry out.

Flatten each piece of dough into a square about 1/4 inch thick. Set adjustment knob of pasta sheet roller to 1, turn machine to speed 2. Feed flattened piece of dough into rollers, fold and feed again. Move adjustment knob to 2, feed dough, change to 3. If piece gets too long cut in half and then continue with setting 4 and 5.

Exchange pasta sheet roller with cutter attachment and feed dough through the cutter. Hang pasta to dry or use right away.

    

CHINA

   

COLD SESAME NOODLES 66

My Version of one of my favorites from Asian Flavors of Jean-Georges

Sesame Peanut Paste:

1/4 cup plus 2 teaspoon unsalted peanuts

3 tablespoon white sesame seeds

1/2 teaspoon grated fresh ginger

1/2 teaspoon minced garlic

1/2 fresh thai chile or red habanero, seeded and minced

1 1/2 teaspoon sugar

2 tablespoon sesame oil

2 tablespoon peanut oil

Salt and cayenne pepper

Broth:

1/3 cup light soy sauce

3 tablespoon black Chinese vinegar or balsamic vinegar

3 tablespoon unseasoned rice vinegar

3 tablespoon Shaoxing wine (Chinese rice wine) or dry Sherry

1/4 cup sugar (preferably natural turbinado brown sugar)

1/4 cup honey

1/2 cup (packed) fresh cilantro leaves

1/2 red Thai chile or red habanero chile

1/2 cinnamon stick, broken into pieces

1/2 tablespoon coriander seeds

Noodles and garnishes:

4 coils bean thread noodles (saifun), from two 5- to 6-ounce packages (Clear dried noodles, also known as cellophane or transparent noodles; sold in the Asian foods section of some supermarkets and at Asian markets)

1/4 cup wasabi powder

1/4 cup sugar

1/2 cup peeled and julienned apple, preferably Granny Smith

1/2 cup peeled and julienned cucumber

1/2 cup trimmed and thinly sliced scallion

1/2 cup trimmed bean sprouts (optional)

1/3 cup diced crystallized ginger

3 tablespoon peanuts, toasted and crushed

2 tablespoon white sesame seeds, toasted

For the paste:

Put the peanuts in a large skillet and set over medium heat. Toast, shaking the pan occasionally, until lightly golden and fragrant. Remove and cool. Do the same with the sesame seeds.

Put ginger garlic, chile and sugar in a blender, puree, adding water as necessary (about 1/2 cup) until smooth. Add the crystallized ginger, reserved peanuts and sesame seeds and puree. With the machine running add the oils and blend until smooth. Season to taste with salt an cayenne.

For broth:

Bring first 6 ingredients to boil in medium saucepan over medium heat, whisking until sugar dissolves. Mix in cilantro, cinnamon, coriander, and chile. Remove from heat; steep 45 minutes. Strain into bowl. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)

Stir together wasabi powder and 1/4 cup sugar with just enough water to make a paste (approx. 2 1/2 tablespoon).

For noodles and garnishes:

Place noodles in large bowl. Add boiling water to cover. Let stand until noodles are soft, separating occasionally, about 30 minutes. Drain; return noodles to bowl. (Can be prepared 4 hours ahead. Let stand at room temperature. Before using, cover with warm water; drain well.

Strain the broth, ladle into four serving bowls, a. Top with a mound of noodles, a heaping tablespoon of the Peanut-Sesame Paste on the mound, then portion the remaining ingredients over all. Top with a dollop of the wasabi paste and serve.

Wonderful!

享受 !

THAILAND

  

SHRIMP CAKES WITH CUCUMBER PEANUT RELISH

SHRIMP CAKES

Ingredients:

1 pound medium shrimp—shelled

1 tablespoon rice flour

2 large eggs, beaten

2 tablespoon red Thai curry paste

1/2 cup chopped scallions

1 cup finely chopped Chinese long beans or green beans

2 teaspoon Nam Pla (Thai fish sauce)

Grape seed or other neutral oil for frying

1 fresh Thai chile, seeded and minced 

CUCUMBER PEANUT RELISH

Ingredients:

2 tablespoons rice vinegar

1 tablespoons fresh lime juice

1 tablespoon sugar or honey

1 garlic clove, minced

2 teaspoon Nam Pla (Thai fish sauce)

1 cucumber, peeled, seeded and diced

2 tablespoon chopped peanuts

2 tablespoons chopped cilantro leaves

2 tablespoons chopped mint leaves

 

DIRECTIONS:

1. To make the Relish:

In a small bowl, mix together the first 5 ingredients until the sugar dissolves. Toss with the cucumber, peanuts and the mint and cilantro. Serve within 1/2 hour.

2. To make the Shrimp Cakes: 

Put Shrimp in a food processor and process until smooth. Transfer to a large mixing bowl, add the next 6 ingredients and mix all together until well combined.

Wet your hands and then form the shrimp mixture into round cakes that are 2 inches in diameter and 1/2 inch thick. Put the finished cakes on a rack or a sheet of wax paper and let dry a little.

3. Cover the bottom of a large skillet with oil to a depth of 1/8 inch. Heat over medium heat for 3 minutes, then put the cakes gently into the skillet. Do not overcrowd. Adjust the heat, so the cakes do not burn and move them around, so they brown evenly. 3 Minutes on each side. They should be golden brow and crisp all around.

4. Mound the cucumber-peanut relish in the center of each serving plat. Put the shrimp cakes on top of the relish, garnish with chile, and serve.

 เพลิดเพลิน ! Enjoy!

MY FAVORITE EUROPEAN COOKBOOKS

At amazon.com or amazon.de

MY FAVORITE ASIAN COOKBOOKS

With this cook book, pay close attention to the amounts of salt, there are a few mistakes!

Best place for buying these cookbooks is at amazon.com or amazon.de

ホタテガイ JAPAN MEETS PERU!

 

SCALLOP TIRADITO

This is my version of one of my favorite  NOBU recipes. 

Serves 2

Ingredients:

3 larger scallops

1/2 cucumber

cilantro leaves

rocoto or other chili paste (Sriracha, Harissa)

salt flakes or coarse kosher salt

2 teaspoon fresh yuzu or lime juice

1 tablespoon and 1 teaspoon fresh lemon juice

passion fruit sorbet (or mixed berry)

1. Cut each scallop across its depth depending on the size of the scallop into 3 or 4 slices (1/4 inch)
   
2. Slice the cucumber into very thin discs and carefully arrange the slices in the middle of the serving plate. 
3. Surround the cucumber with the scallop slices.
   
4. Place a cilantro leaf and a little dollop of chili paste with salt flakes on each scallop
5. Mix the yuzu or lime juice with the lemon juice and pour around the scallops carefully
6. Top the cucumber with the sorbet to refresh the palate

Serve with cold Sake or a dry white wine.

乾杯 !  食糧を楽しみなさい! Itadakimas!

TUNA TARTARE

TUNA TARTARE WITH HERB SALAD

Ingredients:

1/2 cucumber, fluted and thinly sliced 

1/2 cucumber, cut into 1/8-inch dice

1 pound sushi grade yellow fin tuna, blue fin or big eye tuna, cut into 1/8-inch dice 

Vinaigrette (recipe follows )

1/3 cup thinly sliced scallions, white part only 

3 Shiso leaves, cut into chiffonade (optional) substitute with cilantro

Coarse salt 

Freshly ground pepper 

Herb Salad, recipe follows 

Croutons, recipe follows 

Special Equipment: 1 ring mold, 3 inches in diameter, 1 1/2 inches deep 

Preparation:

Place ring mold in the center of a chilled 12-inch dinner plate. Make a circle of overlapping cucumbers around each mold. 

Put tuna in a mixing bowl and add 8 tablespoons of vinaigrette, scallions, cucumber cubes and Shiso or Cilantro. Mix to combine. Season with salt and freshly ground pepper, to taste. Spoon tartare into mold, pressing lightly. Top with a slice of lime and a leave of cilantro. Carefully lift ring mold up and off the plate. Serve with croutons and Salad on the side. 

Vinaigrette: 

1/4 cup plus 1 tablespoon grape seed oil or canola oil 

3 tablespoons ginger juice (grate 4 ounces ginger and squeeze out the juice) 

1 clove garlic, finely minced 

5 tablespoons lime juice 

1 shallot, finely minced 

1/4 teaspoon ground cayenne pepper 

Put all ingredients in a medium bowl and whisk to combine. Taste to check acidity, and balance with more oil or lemon juice, as needed. 

Set aside until ready to use. 

Herb Salad: 

1/2 bunch flat-leaf or curly parsley 

1/2 bunch cilantro 

1 bunch chives 

1 small head baby Romane or Frisee lettuce 

1/2 cup micro greens, optional 

Wash and dry all of the greens and herbs. Pick the leaves off the chervil, parsley and cilantro and put in a large bowl. Cut chives into 1- 

inch batons and add to bowl. Pick through frisee and add to bowl with micro greens. Toss gently. Refrigerate until ready to serve, and 

then toss with 3 tablespoons vinaigrette. 

Yield: 2 cups herb salad 

Croutons: 

1 thin baguette 

Cut baguette on severe bias to create 1/4-inch elliptical slices. Put bread slices on a baking sheet and lightly toast. Remove from heat and 

then drizzle with olive oil (optional).  Set aside until ready to assemble. 

Yield: 18 croutons