Monday, August 23, 2010

fresh sweet corn chowder

2 large russet potatoes (cut into 1/2" cubes
i medium onion (chopped
2 1/2 cups fish broth (can use vegetable broth)
2 pinches of salt
1 pinch of pepper
1 1/2 tsp. old bay seasoning
4-5 fresh ears of corn
1 cup skim milk
fresh bacon bits (optional)

in a large pot bring salted water to a boil, and boil corn for 10 mins. strain and cut corn off of the cob then set aside.

in a medium sauce pan add in the potatoes, onion, broth, salt, pepper, and old bay. bring to a boil then reduce heat and simmer for 15-20 mins. until the potatoes are tender. remove from heat and add in 2/3's of the corn off of the cob. transfer 3 cups of the mixture to a blender and blend for about 30 seconds or until everything becomes smooth. return the mixture back into the sauce pan and mix everything together. add in the remaining corn and milk. sprinkle with fresh bacon bits, and serve hot.

enjoy :)

justin

spinach topped with black sesame paste

1 pound bunch of spinach
sesame sauce (recipe below)

sesame sauce:

2 tbsp. black sesame seeds
1 tbsp. sugar
1 1/2 tbsp. soy sauce
1 tbsp. mirin
2 tsp. fish broth (can use vegetable broth)

add in all the ingredients into a food processor and pulse until everything is well mixed, and a paste starts to develop. about 4-5 mins.

in a large pot bring salted water to a boil. add in spinach and blanch for about 1 min. directly transfer to an ice bath the shock the spinach. drain all of the water off of the spinach and group together by the stems. cut spinach into 1 1/2" pieces the group together. arrange the spinach onto a plate, and spread the sesame sauce on top of the spinach, and sprinkle with toasted sesame seeds.

enjoy :)

justin

Sunday, August 22, 2010

ponzu marinated pan seared duck breast

1 boneless duck breast
1 tsp. extra virgin olive oil
kosher salt
fresh cracked black pepper
2 scallions
ponzu sauce (recipe below)

ponzu sauce:

1/2 cup citrus juice (lemon or lime)
1/2 cup soy sauce
2 2/3 tbsp. sake
1 piece kombu (1 1/2" square)
2 tbsp. bonito flakes

mix all ingredients together and refrigerate for 3 days.

preheat over to 400 degrees. score the skin side of the duck breast on the bias about 1/2" away from each score. rub entire breast with salt and pepper. in a medium size pan heat the oil on medium high heat. add in the breast skin side down and sear for about 5-6 mins. or until the skin side is crispy. flip the breast over and transfer the pan to the oven and roast the duck for 5 mins. while the duck is still hot remove the duck from the pan into a shallow bowl and marinate in the ponzu sauce for 3 hours.

cut the breast on the bias against the grain. plate, pour ponzu sauce over the duck, and garnish with scallions.

enjoy :)

justin

Thursday, August 19, 2010

soy sauce pickled daikon

1 medium size daikon
4" konbu square (cut into 1/2" pieces)
1/3 cup soy sauce
2 tbsp. mirin

peel the daikon and cut in half lengthwise. score on the bias 1/3rd the way down the daikon about 1/8" apart. place the daikon into a plastic bag, and pour in the konbu, soy sauce, and mirin. let stand for about 1 hour. chill, cut into 1/2" slices and serve.

enjoy :)

justin

Wednesday, August 18, 2010

kimchi style pickled cucumbers

6 kirby cucumbers or mini seedless cucumbers
9 cups water
1 cup kosher salt
1 cup cider vinegar
2 fuji apples (core removed and cut into 1" size pieces)
kimchi sauce (see below)

kimchi sauce:

1/4 cup white rice vinegar
1/4 cup dashi broth (see below)
3 tbsp. hot korean chili paste (gochujang)
2 tbsp. course korean chili powder
1 tbsp. sweet japanese chili paste
1 1/2 tbsp. fuji apple (grated)
1 tbsp. garlic (grated)
2/3 tbsp. ginger (grated)
1 tsp. fish sauce

dashi broth for kimchi:

8 cups water
2 pieces of dashi konbu (about 5"x5")
1 1/2 cup bonito flakes (packed)
1/2 cup plus 1 tbsp. soy sauce
1/3 cup mirin
2 tbsp. sugar

cook time: 1 hour 30 mins.

place the 8 cups of water and the konbu pieces in large pan. bring to a boil then lower heat to low, cover and low simmer for 30 mins. remove the konbu pieces and add in 1 cup of the bonito flakes. cover and low simmer for another 30 mins. strain the broth into a bowl, and add liquid back to the pan. add the remaining bonito flakes to the broth and low simmer for another 30 mins. strain again, and pour broth back into the pan. add in the soy sauce, mirin, and sugar and mix together. cool and place in the refrigerator.

broth will last 3-4 days chilled in the refrigerator or pour into ice cube trays and freeze for later use.
makes about 8 cups of dashi broth.

mix all of the ingredients together for kimchi sauce.

kimchi style pickled cucumbers:

in a large pot add in the water, salt, vinegar, and apples. bring the pot to a boil and boil for 40 mins. remove the apples from the brine, and add in the pickles letting the sit in the brine until it has cooled. turn the cucumbers every now and then. after the brine has cooled. add the cucumbers into a mason jar, and pour the brine over covering to the top. close the jar and let sit on the counter for 24 hours.

strain the brine off of the cucumbers. cut into 1/4" slices and mix with the kimchi sauce. chill and serve cold with toasted sesame seeds.

enjoy :)

justin

Tuesday, August 17, 2010

hot duck broth soba

2 cups spinach
1 duck breast
4 1/2 cups soba broth (see below)
1 pound soba noodles
1 scallion (cut on the bias)

soba broth:

8 cups water
2 pieces of dashi konbu (about 5"x5")
1 1/2 cup bonito flakes (packed)
1/2 cup plus 1 tbsp. soy sauce
1/3 cup mirin
2 tbsp. sugar

cook time: 1 hour 30 mins.

place the 8 cups of water and the konbu pieces in large pan. bring to a boil then lower heat to low, cover and low simmer for 30 mins. remove the konbu pieces and add in 1 cup of the bonito flakes. cover and low simmer for another 30 mins. strain the broth into a bowl, and add liquid back to the pan. add the remaining bonito flakes to the broth and low simmer for another 30 mins. strain again, and pour broth back into the pan. add in the soy sauce, mirin, and sugar and mix together. cool and place in the refrigerator.

broth will last 3-4 days chilled in the refrigerator, or you can freeze in ice trays and save for later.
makes about 8 cups of soba sauce.

soba:

prepare a large ice bath and a large pot of salted boiling water. bring to a boil and add in the spinach. cook for 20 seconds, and add in the ice bath to shock the spinach. drain well. using a 12" by 12" piece of plastic wrap lay the spinach across to form a 1" row about 1/2" from the bottom. roll the plastic wrap around the spinach and drain in a sink. cut into 4 equal pieces.

trim the excess fat off of the duck and cut the breast on the bias against the grain into 1/4" pieces. pour 1/2 cup of soba broth into a saute pan and bring to a boil. add in the sliced duck breast and cook for about 10-15 seconds on each side. remove the duck, and add in the remaining soba broth and simmer.

bring a large pot of water to a boil, and add in the soba noodles. cook for 4 mins. then drain. unwrap the spinach from the plastic wrap.

serve in a bowl with soba noodles, duck breast, spinach, soba broth, and scallion.

serves 4

enjoy :)

justin

asian style pickled cucumbers

6 kirby cucumbers or mini seedless cucumbers
1 1/2 tbsp. salt
2 cups water
3 scallions
1 dried chili (halved and seeded)
2 tbsp. sesame oil
3 tbsp. sake
2 tbsp. sugar
4 tbsp. cider vinegar
3 tbsp. soy sauce

cut the cucumbers into 2" pieces. score on the bias 2/3's the way down every 1/8". mix the salt into the 2 cups of water and soak the cucumbers for 1 hour. drain the salt water, and set cucumbers aside. cut the scallions on the bias, and mix in with the chili and sesame oil. in a small pan add in the sake, sugar, and 4tbsp. of water and bring to a boil. remove from heat and add in vinegar and soy sauce. mix together with the sesame oil mixture, and pour over the cucumbers. chill and serve.

enjoy :)

justin

Thursday, August 12, 2010

pressed pesto sandwich

1 loaf soft italian bread
4 slices tomato
4 slices fresh mozzarella
3 pieces prosciutto
2 tbsp. fresh pesto (recipe below)

cut the loaf in half and add 1 tbsp. of fresh pesto to each sides of the bread. stack in your tomatoes, mozzarella, and prosciutto. heat a medium size frying pan on medium low. add the sandwich to the pan and place a cast iron skillet on top of the sandwich and cook for about 5 mins. on each side until the bread begins to get crunchy. cut in half and serve.

enjoy :)

justin

Wednesday, August 11, 2010

simple pesto

2 cups fresh basil leaves
1/2 cup grated parmesan cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts (toasted)
3 garlic gloves (minced)
kosher salt
freshly cracked black pepper

in a small pan toast the pine nut on medium heat for about 5-10 mins. or until they start to change color. mix in the basil and toasted pine nuts into a food processor and pulse a few times. gradually add in the olive oil pulsing in between. add in the garlic and parmesan cheese, salt and pepper to taste and blend until everything is mixed.

enjoy :)

justin

Tuesday, August 10, 2010

maryland style clam chowder

4 pounds clams
1 cup clam juice
2 cups skim milk
4 medium potatoes (peeled and chopped)
1 cup chopped celery
1/3 cup grated parmesan cheese
1 medium onion (peeled and chopped)
1/4 cup butter
1/3 cup all-purpose flower
1 tbsp. old bay seasoning
1 1/2 tsp. kosher salt
1/2 tsp. fresh cracked black pepper
crumbled bacon
chives

cook clams in a large pot over medium high heat until they start to open. set aside and save the clam juice. place the potatoes, onion, and celery into a food processor, and pulse for about 10 seconds until the veggies are course chopped. pour the vegetables into saucepan and simmer covered until tender.

place the clam juice, butter, flour, parmesan cheese, old bay, milk, salt and pepper into a blender. blend for about 5 mins. until the mixture is thickened. add in the cooked vegetables and clams, and top with crumbled bacon and chives. serve hot.

serves 4

enjoy :)

justin

Saturday, August 7, 2010

garden spinach and feta quiche

1 pie crust
4 eggs
1 1/4 cup milk
1 pound frozen spinach (thawed and drained)
1 cup asparagus cut into 1-2" pieces
3/4 cup corn
4 pieces of bacon (crumbled into bits)
1/2 cup shredded mozzarella
1/2 cup feta cheese
fresh dill

pre heat an oven to 350 degrees.

place pie crust in a 9" pie pan. sprinkle 1/4 cup of the shredded mozzarella on the bottom. then add the spinach, corn, asparagus, and top with bacon, the feta, and the rest of the mozzarella cheese. in a large bowl mix together the eggs and milk, and pour over top of the veggies. place into the oven and bake for 60 mins.

let set for 5 mins. and cut into slices and serve with a little bit of sprinkled dill over.

serves 6

enjoy. :)

justin

german chocolate cake with chocolate ganache and coconut rum whipped cheam

coconut frosting:

2 cups whole milk
1 3/4 cups unsweetened coconut milk
1 cup goat's milk
3/4 cup plus 1 tablespoon pure cane sugar
1/4 cup water
1/2 vanilla bean, split and seeds scraped
2 tablespoons light corn syrup
2 tablespoons very cold unsalted butter, cut into small pieces
1/2 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
2 teaspoons coconut rum, optional
1 1/4 cups toasted, coarsely chopped pecans
1 1/4 cups sweetened coconut

ganache:

8 ounces heavy cream
8 ounces bittersweet chocolate, finely chopped
2 tablespoons light corn syrup

chocolate cake:

2 1/4 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine salt
12 tablespoons unsalted butter, at room temperature, plus more for pans
1 cup plus 2 tablespoons good quality Dutch process cocoa powder
1 1/2 cups light brown sugar
1 1/2 cups granulated sugar
1 1/2 cups strongly brewed black coffee, at room temperature
1 1/2 cups buttermilk
3 large eggs
2 teaspoons pure vanilla extract
coconut frosting (recipe above)
ganache (recipe above)

coconut rum whipped cream:

1 1/2 cups cold heavy cream
1/4 cup coconut milk
2 tablespoons confectioners' sugar or granulated sugar
1 teaspoon coconut rum
1/2 teaspoon pure vanilla extract
1/2 cup lightly toasted sweetened coconut

for the coconut frosting:

bring the milk, coconut milk and goat's milk to a simmer over low heat in a small saucepan. keep warm while you prepare the caramel.

combine the sugar and water in a medium saucepan over high heat and cook (do not stir) until it becomes a deep amber brown color. slowly whisk in the warm milk mixture and continue whisking until smooth; add the vanilla seeds and corn syrup. bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and is the consistency of a caramel sauce, about 55 minutes.

once the sauce is reduced, remove from the heat and whisk in the cold butter, vanilla extract, salt and rum and whisk until combined. transfer the sauce to a medium bowl and stir in the pecans and coconut. let the frosting cool to room temperature, stirring occasionally before frosting the cake.

for the ganache:

bring the cream to a simmer in a small saucepan over low heat. put the chocolate into a medium bowl, add the hot cream and the corn syrup and let sit for 30 seconds. gently whisk until smooth. let sit at room temperature for 10 minutes before pouring over the cake.

for the chocolate cake:

preheat the oven to 325 degrees F. butter 2 (9-inch) cake pans and line the bottoms with parchment paper.

whisk together the flour, baking powder, baking soda and salt in a large bowl.

melt the 12 tablespoons of butter in a medium saucepan over medium heat. whisk in the cocoa powder and cook for 1 minute. remove from the heat, add the sugars and whisk until the sugar is dissolved. add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined. slowly add the buttermilk mixture into the flour mixture until combined.

divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 42 minutes. let cool in the pans on a baking rack for 20 minutes. then invert the cakes onto the baking rack and let cool for at least 1 hour before frosting. slice each cake in half horizontally. Put 1 cake layer on a cake round or platter and spread 1/3 of the frosting evenly over the top, repeat to make 3 layers and top with the remaining cake layer, top side up. pour the chocolate ganache over the cake and let sit at room temperature for at least 30 minutes before slicing.

for the coconut rum whipped cream:

combine the heavy cream, coconut milk, sugar, rum and vanilla in a stand mixer and mix until soft peaks form. slice the cake, top each serving with a dollop of whipped cream and garnish with some of the toasted coconut.

enjoy :)

justin

avocado stuffed with jumbo lump crab

1 pound jumbo lump crab meat
4-5 tbsp. freshly squeezed lime juice
2 tsp. lime zest
1/2 cup chopped cilantro
1 jalapeno with the seeds removed (finely chopped)
4 large hass avocados (halved)
salt and pepper to taste

pick through the meat to remove all remaining shell, being careful not to shred it too finely. gently toss the crab with the lime juice, zest, cilantro and jalapeno, and season with salt and pepper. if you have time, refrigerate for 1 hour, stirring occasionally.
cut the avocados in half lengthwise and remove the pit. Fill the center with the crab salad and serve garnished with more cilantro.

serves 8

enjoy :)

justin

Sunday, August 1, 2010

breakfast pizza

8 eggs
1/4 cup whole milk
1/2 white onion (finely diced)
6 asparagus (cut on the bias into 2" pieces)
3 pieces of bacon (cut in to small pieces)
3/4 cup shredded sharp cheddar cheese
1 tomato on the vine (chopped)
1 tsp. chives (finely chopped)
1 tbsp. extra virgin olive oil
salt and pepper to taste

in a large size non stick frying pan heat the oil on medium high heat. pour all of the eggs into a large bowl with the milk and beat. when the oil is heated pour in the egg mixture, and add in the onion, asparagus, bacon, cheese and cook until the bottom is golden brown and the egg is solid. remove from the pan and plate. sprinkle with salt and pepper, and top with tomatoes and chopped chives.

serves 4

enjoy :)

justin

ogo's potato cookies

4 golden potatoes
chinese five spice
old bay seasoning
kosher salt
freshly cracked black pepper
extra virgin olive oil
2 tsp. chives (finely chopped)

peal the potatoes and cut into 1/2" thick slices. place in a medium size pot with enough water to cover and bring to a boil and cook for 6 mins. drain the potatoes. sprinkle both sides of the potatoes with salt, pepper, old bay, and chinese five spice and set aside.

heat the olive oil in a medium size non stick frying pan on medium high heat. when the oil is hot add in the potato medallions and pan fry both sides until golden brown. about 4-5 mins. on each side. garnish with finely chopped chives and serve.

serves 4

enjoy :)

justin

linguine pasta with crab meat and asiago cheese

1 pound linguine pasta
1 pound crab meat
3 tbsp. unsalted butter
1 cup white wine
2 cups white seedless grapes (cut in half)
2 cups asiago cheese (grated)
1 tbsp. parsley (finely chopped)
1 tsp. fresh dill (finely chopped)
salt and pepper to taste
extra virgin olive oil

bring a large pot of water to a boil, and add in 2 tbsp. of olive oil and 2 tbsp. of salt. add in the pasta to the boiling water and cook for 10 mins.

in a large frying pan add in 1 tbsp. of extra virgin olive oil and butter under medium high heat. add in the crab meat and wine, and bring to a boil. add in 1 cup of grated asiago cheese and mix all together. reduce heat and simmer for 5 mins. then add in the halved grapes and cook for another 5 mins. sprinkle a pinch of salt and pepper. add in the dill and mix all together.

drain the pasta and add in to the crab meat asiago sauce and mix all together. plate the pasta and garnish with parsley and more grated asiago cheese.

serves 4

enjoy :)

justin