Sushi

     Sushi

    This is not super-traditional sushi, but I think its pretty close and it tastes pretty good. The “filling” ingredients can vary, and you can mix and match to create different rolls. This makes enough for 6 rolls, enough for 2 hungry sushi lovers (I do not use raw fish). Sushi is one of my all time favorite foods! (and that is why i learned to make it like 7 years ago)

500 gr Sushi rice (I’ve used “regular” rice with mixed results. I guess the main thing is that it should NOT pre-boiled or fast-cooking)
6 Nori (seaweed sheets)

1/2 cup rice vinegar (white vinegar works too)
1 tbsp sugar
1 tsp salt

cucumber strips (peeled, seeded cucumber)
surimi stcks (imitation crab sticks)
avocado slices
smoked salmon slices
egg omelet (cut in strips)
cream cheese
Also try: Shrimp, crabmeat, fish (cooked), spinach leaves (blanched), carrot strips, sesame seeds, tuna (canned tuna mixed with cream cheese)

-to cook the rice (1 part rice, 2 parts water): Bring to boil, cover and simmer for 10 mins, turn off stove and let it rest for 15 mins.
-prepare all your filling ingredients (cut into strips about the length of a nori sheet)
-mix vinegar+sugar+salt
-fold in vinegar mix into rice carefully, you don’t want rice mush. Combine in a folding motion until rice is somewhat cooled.
-place your nori sheet on the bamboo rolling mat (or just a flat surface and use your hands to roll carefully), short side toward you, shiny side down.
-place a ball of rice about the size of a baseball in the center of the nori.
-moisten your fingers and spread the rice evenly on the bottom 3/4 of the nori
-now the roll is ready to be filled. I usually spread a thin layer of cream cheese on all my rolls, and then add the veggies and surimi.
-roll the nori carefully, keeping all the filling inside, but making sure its as tight as possible. 
-Cut the rolls in 8 pcs with a sharp knife, wiping the knife after each cut.
-serve with wasabi (the green paste), and soy sauce.

For fried rolls:
Before cutting the roll, dip it in egg, roll it around in a mix of breadcrumbs and planko (Japanese breadcrumbs), fry until golden brown. 
You can also fry the surimi and the shrimp this was before making the roll.

Alternatives:
-If you don’t like nori, or are allergic to it, try using a big lettuce leaf (that has been blanched to make it pliable).
-To make the “inside-out” roll, use plastic wrap to cover your mat, and turn the nori over after spreading the rice to put the filling in the nori side of the sheet. (try sprinkling a bit of sesame seeds on the rice side)

Tortillas de Harina / Flour tortillas

     
   

      Tortillas de Harina
Flour Tortillas (wheat)
These tortillas are great for quesadillas or burritos (I guess you could even do “wraps” with them, as long as you use them warm, otherwise they’re not very flexible). They are moist and buttery, and even if they don’t come out perfectly round (mine never do!), you can wow your friends and family! They are not as good as my mom’s, but they’re pretty colose. 

(makes about 35 tortillas)

1 kg Flour (all purpose) + 1 cup for rolling surface
1 1/2 cup vegetable oil
1 tbsp. Baking powder
2 tbsp. Salt
1 1/2 cup warm water

Mix dry ingredients
Make a “hole” in the middle of your “mountain” of flour.
Add oil and water and start mixing.
When the dough is firm enough, knead it a bit on a flat surface.
“break” pieces off the dough (about the size of a golf ball) by squeezing it with your thumb and index finger (like you’re choking it)
Make several round balls (called “testales”), and placed them on a floured surface (cookie sheet works great).
Let the testales rest for about 30 mins. covered with a damp towel.
Place a testal on a floured surface. Flour your rolling pin and roll. Whatever technique you use for rolling… just spread them enough so they are bout 6 inches in diameter.
Cook your tortillas on a “comal”, flat griddle or skillet at medium heat (mine was on 6 on an electric stove). You don’t need to oil the skillet (there’s enough oil in there)
Just like with pancakes, the 1st one is never good, but the rest are delicious.
You can pile up the uncooked tortillas, they won’t stick. 
My process is usually: flatten, place in comal, flatten another one, turn the one in the comal, flatten another one, remove the one from the comal and repeat!
It takes about 1 minute to cook on the 1st side (you will see some bubbles appear on the surface, this is normal), then you turn and it takes about 30 seconds on the second side.

Eat them warm, but to freeze or refrigerate, make sure you cool them spread out on a flat surface before bagging them.

Leche Flan

Leche Flan Ingredients:

• 1 can (390g) evaporated milk
• 1 can (390g) condensed milk
• 10 egg yolks
• 1 teaspoon of vanilla extract or lemon essence

For the caramel:

• 1 cup sugar
• 3/4 cup water

Leche Flan Cooking Instructions:

• In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
• Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.
• Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
• Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to  1 1/4 inch thick.
• Cover moulds individually with aluminum foil.
• Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR
• Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
• Let cool then refrigerate.
• To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

Cooking Tips:

• You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.

Stuffed Cauliflower

    Rather than frying this cauliflower dish, Madhu Gadia, author of The Indian Vegan Kitchen, steams and bakes it for a party entrée that's elegant and healthful.

• 1 cup coarsely chopped onion
• ½ cup tomato sauce
• ½ small jalepeño chile, finely chopped
• 2 Tbs. chopped fresh ginger
• 2 cloves garlic, coarsely chopped
• 1 tsp. whole cumin seeds
• 3 Tbs. canola or vegetable oil, divided
• 1 Tbs. ground coriander
• ½ tsp. ground turmeric
• ½ tsp. cayenne pepper, or to taste
• ½ tsp. amchoor or 1 tsp. lemon juice
• ½ tsp. garam masala
• 1 large potato, peeled, boiled, and grated
• 1 medium head cauliflower (2 lb.)
• 2 medium potatoes, peeled and sliced

1. Preheat oven to 400°F. Blend onion, tomato sauce, jalepeño, ginger, garlic, garlic, and cumin in blender until paste forms. Heat 2 Tbs. oil in skillet over medium-high heat. Add onion paste, and cook 3 minutes, or until mixture comes together in dense mass. Stir in coriander, turmeric, cayenne, amchoor, and garam masala; cook 2 minutes. Stir in 1/2 cup water and grated potato.

2. Steam whole cauliflower head 5 to 7 minutes. Cool. Press onion mixture all over cauliflower. Set in baking dish.

3. Toss sliced potatoes with remaining 1 Tbs. oil on baking sheet. Transfer both pans to oven, and bake 25 minutes, turning potatoes once. Serve cauliflower with sliced potatoes.

Basic Mayonnaise

• 2 large egg yolks, beaten until frothy
• 1 teaspoon Dijon mustard
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons white wine vinegar
• 1 1/4 cups neutral-flavored oil (grapeseed or canola)
• 1/4 cup extra virgin olive oil
• Salt and freshly ground white pepper, to taste

To stabilize your mixing bowl, position a wet dishcloth twisted into a ring on the countertop. Place a large mixing bowl on the dishcloth ring and vigorously whisk together the beaten egg yolks, mustard, lemon juice and vinegar for about 30 seconds to 1 minute.

Pour oils into a 2-cup measuring cup with a spout. Whisking constantly and briskly, add oil in a slow steady stream. (Note: Finished mayonnaise should have a smooth, well-blended consistency. If it appears to have separated, continue whisking vigorously to emulsify.) Season to taste with salt and pepper.

Make It Ahead: Make recipe and keep refrigerated in an airtight container for up to 2 days.

Makes 1 1/2 cups