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Author Archives: thejanechannel

Steamed Eggplant with Garlic Soba Sauce

A refreshing appetizer is always a delightful way to begin a summer meal.  Eggplant is quite tricky to cook well, however, as it readily absorbs a lot of oil. Here, we first steam and chill the eggplants, before applying the sauce in the end to avoid the dish being soaked in oil.

Some people find eggplant is bitter.  You can remove the bitterness by salting:  first cut the eggplant in thin strips, soak them in salt water for 20 to 30 minutes.  Rinse, and squeeze out the water then proceed with your recipe.

Ingredients:

  • 1 medium size eggplant
  • 3 tablespoons Soba sauce*
  • 2 cloves garlic, minced
  • Handful of katsuobushi, bonito flakes
  • Few drops of sesame oil

*Please note that some soba sauce comes in concentrated form and needs to mixed with water. Be sure to refer to instructions on the bottle.

Directions:

  1. Slice eggplant into thin slices and place on a plate. Place plate in a steamer, cover with lid and steam for 15 minutes.
  2. Remove the plate from the steamer and let it cool down for 30 minutes and refrigerated for an hour.
  3. Combine soba sauce with garlic in a small bowl.  Pour it on top of the eggplant.  Drizzle some sesame oil and bonito flakes on top.
 

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Panna Cotta with Strawberry Sauce

This may be one of the tastiest dessert recipes that doesn’t require a lot of time to do.  It looks good even for a special occasion, but you’ll be surprised at how easy it is to make!

I used this recipe on allrecipe.com, with the main thing changed being the amount of ingredients on strawberry sauce.  I made a lot less than the recipe calls, and it was the perfect amount for 5 parfait glasses.  But if you like more sauce, you can always change the amount.

Ingredients:

  • 1 1/2 cups whole milk
  • 1 (.25 ounce) envelop unflavored gelatin
  • 1 1/2 cups heavy cream
  • 1/4 cup white sugar
  • 2 teaspoons vanilla extract
Strawberry Sauce
  • 5 large strawberries, chopped
  • 2.5 tablespoons white sugar
  • 2.5 tablespoons water

Directions:

  1. Combine milk and gelatin in a small bowl.
  2. Combine heavy cream and sugar in a saucepan over medium heat.  Stir in gelatin mixture and cook for about 3 minutes, until gelatin dissolves.  Add vanilla extract.  Pour the mixture into ramekins, cover and chill at least 4 hours.
  3. Strawberry Sauce: combine strawberries, 2 teaspoons vanilla extract, 0.25 cup sugar, and water in a saucepan over medium heat.  While the mixture cooks, crush the strawberries with a potato masher.  Simmer the sauce until the sugar has dissolved and the sauce has thickened, about 10 minutes; cool.
  4. Remove chilled ramekins from the refrigerator and spoon strawberry sauce over panna cotta to serve.

 
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Posted by on May 6, 2012 in Desserts Recipes

 

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Parchment Baked Salmon with Tomato and Basil

Parchment baked is my newly discovered favorite way of cooking.  Parchment paper prevents food from sticking to the pan and makes cleaning a breeze.  The food is cooked in its own juices and you have assurance that it won’t dry out even if a bit overcooked.  It is also a great idea for pot luck when everyone can bring their own “mystery” packets.

Ingredients:

  • .70 lb salmon steak or fillet
  • 1 tomato, chopped
  • 2 shallots, chopped
  • 2 cloves garlic, chopped
  • 1/2 lemon, juice and zest
  • 1/4 cup of chopped basil leaves
  • Dash of salt and pepper

Directions:

  1. Combine, chopped tomato, shallots, garlic, basil leaves and lemon juice into a small bowl.
  2. Season salmon with salt and pepper.
  3. Place salmon fillet in the center of  parchment paper. Drizzle each fillet with 1 teaspoon of the oil and half of the mixed vegetables on top.
  4. Place packages directly on hot baking sheet in oven at 400 F and cook for 20 minutes.

Source:  Whole Foods Recipes

 
 

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Beer Marinated Chicken Wings

Who doesn’t love wings (besides vegetarians and vegans)? It is great for all occasions as a snack with drinks or a main dish at home. For a lot of people, the only thing that are better than wings, may be, well, having wings with beer. Today, we combine these two things that people frequently ingest together to make a dish.

This recipe is quick to cook and easy to prepare, but it does require a day to marinade for best results so a little planning is required.  You’ll be rewarded with wings that are loaded with flavor with a marinade that keeps them moist and tender.
Ingredients

  • 1/4 cup olive oil
  • 1/2 cup any lager (I used Yuengling)
  • 1/4 cup light soy sauce
  • 1/8 cup lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ginger, grated
  • 1 clove garlic, minced
  • 3 lbs frozen mid-joint chicken wings
 

Directions

  1. Defrost chicken wings.   Clean and pat dry with paper towel.
  2. Combine all the ingredients with chicken, marinate for 24 hours.
  3. Heat skillet and pour in 1 tablespoon oil.  Put in chicken wings and fry until light brown.  Cook over medium heat for 8 minutes, then flip the chicken wings over and cook for another 8 minutes until cooked through. Do not use too high heat as otherwise you’ll have burnt skin but raw meat inside.

Source: Beer100.com

Other chicken wings recipe:

南乳雞翼 Chicken Wings with Red Fermented Bean Curd

豉油雞翼 Easy Soy Sauce Chicken Wings

鎮江醋陳皮雞中翼 Chicken Wings with Dried Tangerine Peel and Zhenjiang Vinegar

Honey Lemon Chicken Wings

 

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Japanese Style Broiled Salmon Steak

This is a simple recipe for those days when you want some fish for a quick and healthy meal. You can marinate the fish for an extended time for the best flavor, but even a quick marinate is quite adequate in my experience. I made this for Sunday lunch, and it was both easy and delicious even though the fish was only marinated for about 45 minutes. The proportions of the marinate shown below is enough for 24 ounces of fish. If you are planning on making only 1 fish steak, you can reserve the rest of the marinade and leave it in the fridge for later use. It is a very versatile marinate that can work for different types of fish, although you would probably have the best results with oily fish such as salmon, black cod, mackerel, and Chilean sea bass.

Ingredients:

  • 4 salmon steaks (about 24 ounces total)
  • 1/4 cup mirin
  • 1/4 cup soy sauce
  • 1/4 cup sake
  • 2 tablespoons sugar
  • 2 tables grated fresh ginger

Directions:

  1. Combine all ingredients, except salmon, into a small saucepan and heat until the sugar dissolves. Set aside to let cool
  2. Marinate the fish in the sauce for as long as you have time for – hopefully at least 30 minutes and up to overnight
  3. Remove salmon steaks and arrange on a baking dish or fish griller, making sure to remove any excess marinade
  4. Turn on broiler to high setting. Broil fish at about 6 inches away from the fire. Turn fish over once, after about 10 minutes. The fish should be done in 15-20 minutes of total cooking time
  5. Enjoy!
 

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Sake-Steamed Clams (Asari no sakamushi)

Clams are arguably some of the most naturally sweet seafood out there. Some may think that it is a lot of work to prepare a dish from live clams, but as shown here, it is actually not that difficult. Here, we show a popular Japanese way to cook them. Sake-steamed clams is typically eaten in a Japanese izakaya setting as an appetizer or a tapas style small dish. You can think of it as a soup or broth as well, as the clam juice all end up in the cooking liquid. We always end up slurping up every last bit of liquid from the bowl!

Ingredients:

  • 1 lb clams
  • 2 green onions/scallions, chopped
  • 4 cloves garlic, chopped
  • 2 inches long Kombu, optional
  • 1/2 cup sake
  • 1/2 cup water
  • Dash of soy sauce
  • 1 tablespoon Mirin, optional

Directions:

  1. Put the clams in a bowl in cold water with salt, and put the bowl in the fridge for 2-3 hours. This supposedly causes the clams to spit out any sand particles. Before cooking, scrub the shells thoroughly with a stiff brush and with plenty of water.
  2. Soak the kombu in a small pot with 1/2 cup water for about half an hour. Add in the 1/2 cup of sake and turn on to high heat
  3. Once everything comes to a boil, remove kombu and add garlic
  4. When the water boils again, add clams and cook over high heat. Add scallions, soy sauce and Mirin. Give the pot a whirl at regular intervals as the re-shuffling gives more space for the clams to open when they are cooked. It probably takes no longer than a few minutes for all the clams to be cooked. When all the clams have opened (or you’re sure that all the good ones should have opened), remove from heat, and throw away any clams that didn’t open (they have probably gone bad).

More clam recipes:

豉椒炒蜆 Clams in Black bean Sauce

Spaghetti with White Clam Sauce

 

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Pork Shogayaki

Pork Shogayaki, which literally means ginger grilled pork, is a classic Japanese dish that is great to make for a casual meal. The preparation time is short, but the dish can also be made to look fancy and tastes great. Ginger and pork go really well together, as you will be able to appreciate if you try out this recipe. Enjoy!

Ingredients:

  • 3 pork chops
  • 2.5 tablespoons soy sauce
  • 2.5 tablespoons Mirin
  • 3 tablespoons ginger juice
  • 2 teaspoons sugar
  • 1/2 teaspoon corn starch
  • 1 onion, optional

Directions:

  1. Clean and dry the pork chops. Using a meat mallet, pound pork chops until they are about 1/2 inch thick.
  2. Combine soy sauce, mirin, ginger juice and sugar in a small bowl.  In another bowl, mix the corn starch with 2 tablespoons of water.
  3. Heat oil in a medium size skillet and saute chopped onions.  Cook 6 minutes stirring occasionally or until onions are golden brown.
  4. Heat oil in skillet over high heat.  Pan fry pork chops until it is almost cooked, pour in the sauce and bring everything to boil.  Remove the pork chop.  Add the corn starch and water to thicken the sauce
 

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