Melody's Brie Cheese Appetizer

Our member, Melody, taught us at the Lamb and Shamisen meetup how to make this scrumptious appetizer using brie cheese, dried fruits and various nuts.

http://www.meetup.com/LACookingRecipesDiningandFrench/calendar/9567717/?from=list&offset=0

She also showed us how to make Greek cheese pie called Tyropitakia using three kinds of cheeses (feta, cottage, and parmesan), spinach, egg, wrapped in phyllo dough. At the same meetup, Allen taught us to cook braised lamb shanks, roasted beets and grapes salad, sun-dried tomato and raisin couscous, and Anne demonstrated how to bake clouftis with cherry. We spent more than 8 hours in a kitchen and a living room cooking, eating and talking! We also learned how to play traditional Japanese music instruments including Shamisen (three-string instrument) and Tsuzumi (large and small Japanese drums). What a fun day we had!! Thank you all for coming, and especially Joanne, who generously opened her house.


Melody's Brie Cheese Appetizer

Ingredients:

Just a couple of handfuls of your favorite nuts and dried fruits　 (slivered almonds, pistacchio, pecans..)
dried cranberry
dried currants or golden raisins
dried cherries about 1 1/2 cups
Butter
One round of brie (in the little round wooden or paperboard box)
honey (you may substitute brown sugar)

You can use a wedge but its not at pretty! Place the brie on the center of a small plate. Melt some butter in a small skillet over medium low heat then add the nuts and saute until just starting to turn golden, then add the dried fruits.

Continue to saute until nuts are starting to brown then lower flame and add a couple of tablespoons of honey (you may substitute brown sugar) and stir until everything is smooth and glossy.

Spoon over the brie, arranging the nuts and fruit along the edge so they are even and attractive, then place in the microwave and heat on high for 1 minute (oven temps may vary). It will ooze the soft cheese from the center when you slice into it.

Serve with thin slices of baguette or water crackers

More recipes by Melody, Allen, and Anne will follow....

Roast Salmon with Smoke Salmon Filling

This is a recipe I found in a Japanese cookbook long time ago. It's very simple and easy to make, but tastes really delicious. Nothing can go wrong with smoke salmon anyway, to start with! lol

Roasted salmon with smoke salmon filling

Ingredients:

1 whole salmon fillet (about 3-4 lbs)
Salt and Black pepper to taste

*Filling:

130g (yes, I know, the original recipe is written in metric system... I guess 130g is about 4 oz based on the equation of 1 ounce = 30g) smoke salmon
1 1/2 Tablespoon butter, melted
2/3 teaspoon lemon juice
2/3 teaspoon paprika
2/3 teaspoon caper
1/2 teaspoon dill
2 teaspoons chopped parsley
1 1/2 Tablespoon whipping cream

Parsley or dill sprigs, lemon wedges, black olives to decorate the roast.

Direction:

1. Place salmon roast on a cutting board with skin side down and with a sharp knife make horizontal slits 1 1/2-inch apart. Salt and pepper.

2. Prepare the filling: Finely chop smoke salmon and mix with melted butter. Add lemon juice, paprika, parsley, cream, caper, dill and combine well.

3. Stuff the filling into each slit.

4. Place the salmon on a baking sheet and drizzle the salmon with olive oil.

5. Bake in a 400 degree oven (or a little higher) for 25-30 minutes.

6. Top with parsley or dill sprigs, lemon wedges and olives (whole or sliced).

Rock Shrimp Crostini

Our member, Roberta, who is very familiar with wine, hosted a special meetup called "Le Mariage - Food and Wine pairing" in March 09.

http://www.meetup.com/LACookingRecipesDiningandFrench/calendar/9723846/?from=list&offset=0

She's a fabulous cook with profound wine and food knowledge and cooked 5 different foods to match up with 5 different wines!!

This is the first course of the dinner at her place... Yum!!

http://cookpad.com/recipe/804232

Rock shrimp was cooked in court bouillon and tossed with carrot, celery, green onion in dijon mustard vinaigrette. Make crostini by toasting the sliced baguette and spread white bean puree and top with the shrimp.

A French sparkling wine called "Cremant du Jura" was paired with this tasty appetizer and they complimented (and enhanced) each other well.

What a way to start a five meal course. And as I was so fascinated I forgot to take a picture..... :-(


Rock Shrimp Crostini 海老のクロスティニ

バゲットの薄切りに白豆のピュレを塗り海老のサラダをのせた前菜。クレマン・ド・ジュラというスパークリングワインとペアリング

sallysf

材料 （ 一人一切れとして8人分 Serves 8）

海老 (Shrimp)	1/3パウンド　（約150g、1/3lb=approx.150g)
クール・ブイヨン (Court bouillon)　（前回掲載レシピ参照。See the previous recipe of Court bouillon)	約1.5カップ　（約300-350cc、１ 1/2 cups＝approx. 300-350cc)
にんじんみじん切り　（Carrot, finely diced)	1/3本
葱 (Green onion, finely diced)	1/2本
セロリ (Celery, finely diced)	1/4本
＊以下黒胡椒までがビネグレットの材料	*Ingredients for vinaigrette
オリーブ油　（Olive oil)	1/3カップ　(アメリカのサイズで約80cc　1/3cup=approx.80cc)
ディジョン・マスタード　（Dijon mustard)	大匙１ (1 Tablespoon)
酢　(出来れば白ワインビネガー、vinegar, prefarably white-wine vinegar)	大匙2 (2 Tablespoons)
レモン汁　（lemon juice)	大匙１ (1 Tablespoon)
レモンの皮すりおろし　(fresh lemon zest, grated)	小匙1 1/2　（1 1/2 teaspons)
塩　（salt)	小匙1/4　（1/4 teaspon)
黒胡椒　（black Pepper)	小匙1/8　（1/8 teaspon)
＊以下塩胡椒までが白豆のピューレの材料	*Ingredients for white bean puree
カネリニ・ビーンズ缶　（cannelini beans, drained)	1缶　(１can) (カネリニ・ビーンズがなければ白いんげんをゆでたものでも可）
レモン汁　（lemon juice)	小匙1　（1 teaspon)
オリーブ油　(olive oil)	大匙１ (1 Tablespoon)
にんにく　(garlic)	1-2かけ　（1-2 cloves)
塩・胡椒　(salt and pepper)	少々　（to taste)
バゲット薄切り　（baguette, sliced)	8切れ　（8 slices)

1

ビネグレット（ドレッシングのこと）を作る。ボールにビネグレットの In a bowl, add ingredients

2

材料（オリーブ油、酢、マスタード、レモン汁、レモン皮すりおろし、 for vinaigrette and whisk

3

塩、黒胡椒）を入れ、泡立て器で混ぜる。 together to combine.

4

海老は殻を取り除き、背わたを取って、クール・ブイヨンを煮立てた中に入れ Peel and devein shrimp.

5

さっと色が変わるまで約一分ゆでる Cook shrimp in boiled court bouillon for

6

水気を切って残りの材料（にんじん、葱、セロリ、 one minute. Drain and add remaining

7

ビネグレット、塩、胡椒）を加え混ぜる。 ingredients (vegetables & vinaigrette)

8

白豆のピューレを作る。ミキサーに材料（白豆、レモン汁、オリーブ油、にんにく、塩、胡椒） Blend all

9

を入れ滑らかになるまで回す。 ingredients for white bean puree

10

in a blender until smooth.

11

バゲットの薄切りをトースターの一番低い目盛りで Toast the sliced baguette on the

12

トーストし、 lowest setting of toaster. Spread the puree on bread

13

白豆のピュレを塗り、海老のサラダを盛りつける。 and top with the shrimp mixture.

コツ・ポイント

クロスティニは、イタリア語で｢ミニ・トースト｣のことで普通プレーンな食パンの薄切りをトーストします（日記参照）。海老をソテーするクロスティニのレ シピもありますが、このワインと合わせる場合クールブイヨンで茹でた方が繊細でより合うようです。

Mugdha's Aloo Gobi Recipe (3)

OK. Now that I've posted recipes for spice mix and garlic-ginger-chili paste, I can post the entire recipe of Aloo Gobi! Here we go!

http://cookpad.com/recipe/816976

カリフラワー　(Califlower florets)	１カップ　（1cup)
じゃがいも角切り　（potatoes, cubed)	2個
にんにく・しょうがペースト (以前掲載のレシピを参考にしてください。http://cookpad.com/recipe/818719　garlic-ginger paste, please see the previously uploaded recipe)	大匙３（３ TBSP)　（大匙１＋大匙２）
ガラム・マサラ　（garam masala 以前掲載のレシピを参考にしてください。http://cookpad.com/recipe/815927 click the link to see the previously posted recipe）	大匙３（３ TBSP)　（大匙１＋大匙２）
トマト角切り　（tomato, cut up)	1個
玉ねぎ乱切り　（cut onions)	1/2カップ　（1/2 cup)
グリーンピーズ　(frozen green peas)	1/2カップ　（1/2 cup)
黒マスタードシード　（black mustard seeds)	小匙1　（1 teaspoon)
クミン・シーズ　（cumin seeds)	小匙1　（1 teaspoon)
ターメリック　（turmeric)	小匙1/2　（1/2 teaspoon)
チリ・パウダー　（chili powder)	小匙1/2　（1/2 teaspoon)
塩　（salt)	一つまみ　（a pinch)
砂糖　（sugar)	小匙1/2 （1/2 teaspoon)

1

カリフラワーは、洗って電子レンジで Wash and steam cauliflower for 2 minutes

2

2分加熱する。ジャガイモは皮をむいて角切りにし、固めにゆでる。 in microwave. Peel and cut

3

potatoes into cubes and parboil. In a bowl, add 1TBSP each

4

ボールにガラム・マサラとにんにく・しょうが Garam masala, ginger and garlic

5

ペースト各大匙１を入れよく混ぜ合わせる。じゃがいもを加えて paste and mix well. Add the

6

10分漬ける potatoes to the mixture and marinate for 10 minutes.

7

鍋に油を熱し、マスタードシード、クミン、ターメリック、チリパウダーを加え Heat oil in a pan and

8

add mustard seeds, cumin seeds, turmeric and chili powder.

9

マスタード・シードが弾けて来たら When the mustard seeds start to pop, add

10

玉ねぎを加え透明になるまで炒める。 onions and fry until transparent.

11

Add 2 TBSP each of the garlic ginger paste and garam masala

12

にんにく・しょうがペースト、ガラムマサラ各大匙2を加え1分炒める。 and fry for 1 minute.

13

トマトを加え２，３分炒める。 Add tomatoes and fry for 2-3 minutes.

14

グリーンピースを加え２，３分炒める。 Add peas and fry for 2-3 min.

15

カリフラワーとじゃがいもを加え、塩、砂糖を加えて10分弱火で煮る。 Add the cauliflower,

16

potatoes, salt and sugar and let it simmer for 10 minutes.

コツ・ポイント

http://www.meetup.com/LACookingRecipesDiningandFrench/calendar/8188045/?from=list&offset=0 　手間がかかってもポテトをマリネすると味が違います！

Mugdha's Aloo Gobi Recipe (2) Garlic-Ginger-Chili Paste

Garlic and ginger.... A golden combination in Indian cooking, just like in Chinese and Korean cooking, and Indian people usually make their own garlic and ginger paste at home or buy at a market to keep it in the fridge or freezer instead of making the paste every time they cook as they use a lot! Mugdha's Aloo Gobi recipe calls for homemade garlic and ginger paste but it also has green chili. Here's the recipe I got from her and modified a little.

Recently I started writing about various types of Culinary Holy Trinity in the world. I guess Garlic, Ginger and Chili is the Indian Cuisine's Holy Trinity, maybe..?! Just like the Three Doshas (Devanāgarī: त्रिदॊश्)—vata (wind/spirit/air), pitta (bile) and kapha (phlegm)!! :-)


Mugdha's Garlic-Ginger-Chili paste

http://cookpad.com/recipe/818719

にんにく　(garlic)	100g
しょうが　(ginger)	100g
オリーブ油　（olive oil)	適宜　（約大匙1、approx. 1 TBSP a little to make it easier to process in a blender)
酢　（vinegar)	小匙２（２ teaspoons)
青唐辛子　（green chilis, Optional　好みで。省いてもよい)	適宜　（辛さを見ながら1-数本加えてください Add a few depending on how hot you want the paste to be。）

1

にんにくは皮をむく。 しょうがは、皮をこそげ落として洗い、粗く刻む。 Peel the garlic. Scrape

2

the skin from ginger root. Wash it and chop.

3

ミキサーかフードプロセッサーに、にんにくとしょうが、酢、唐辛子を入れてペースト状にする。うまく回りにくい場合には、水か

4

オリーブ油を少しずつ足す。 Put garlic, ginger, green chilis and vinegar

5

in a blender or food processor. Pulse to blend until smooth,

6

adding a little amount of water or olive oil to help in the

7

grinding. Store in a clean airtight jar and refrigerate or

8

清潔な密閉容器に入れて冷蔵庫か冷凍庫で保存すること。数週間もつ。 freeze. Will last for

9

weeks. The same amount of chopped onion could be added to

10

further enhance the flavor. Turmeric can be added to prevent

11

discoloration of the paste over an extended time period.

12

Basic paste consists of the equal amount of garlic and

13

ginger: adding vinegar, olive oil, green chilis is optional.

コツ・ポイント

好みで玉ねぎを同量加えてもいいそうです。酢は保存をよくするのと味をまろやかにするのに加えますが、なくてもOK。時間が立つと青みがかってくるので ターメリックを加えることも。にんにくとしょうがを同量あるいはにんにくを心持ち少なめにするのがコツ。

Mugdha's Aloo Gobi Recipe (1) Homemade Spice Mix

It's been a long time since I posted the last recipe....Over a year! It doesn't mean I haven't done anything... We've been quite busy with cooking and dining out meetups, and I also created a blog at a Japanese recipe site called "Coodpad." It's Japan's No.1 recipe site with more than 530,000 recipes submitted by readers. Just like Allrecipes.com, but in Japanese. Over the years, I have collected more than 1,800 recipes that I've tried and liked (and most of them have been approved by my family and friends). But they are written mostly in Japanese, and I have two grown sons who don't really read Japanese.

I wanted to hand down those recipes somehow, and decided to upload my recipes on the above site both in Japanese and English. Then my Japanese parents and friends can read in Japanese and my sons and my friends can learn in English as well. It takes so much time to post in both languages, but my page on the site got 14,000 hits so far since April, and it's really encouraging to see the numbers increase everyday!

Here's my page:

http://cookpad.com/kitchen/1082293

Although the titles of the recipes are in Japanese, if you click and scroll, you can see the English texts too. I have posted my recipes and the recipes my food group members and the past instructors of cooking meetups have given to me.

I've talked about this site to my members, but it still seems to be a little intimidating for my American members to see all the foreign Japanese characters, so I decided to resume posting the recipes here.

Yesterday I was writing an Indian vegetarian recipe. It was given by Mugdha, my food group member from India and who taught us how to cook Indian Vegetarian food last year.

http://www.meetup.com/LACookingRecipesDiningandFrench/calendar/8188045/?from=list&offset=0

June 27, 2008. Wow, a little more than a year has passed already!

Actually this Aloo Gobi is a little complicated using homemade spice mix and garlic-ginger paste, so I posted in three different recipes, and here's the first one talking about garam masala type homemade spice mix!


Mugdha's Homemade Spice Mix

http://cookpad.com/recipe/815927

コリアンダー（ホール。coriander seeds)	小匙１ (1 teaspoon)
クミン　（ホール。cumin seeds)	小匙１ (1 teaspoon)
フェンネル　（ホール。fennel seeds)	小匙１ (1 teaspoon)
カルダモン　（cardamon)	大1個（小さいものなら2個 1 big/2 small pods)
シナモン・スティック　（cinnamon stick)	1本
クローブ　（cloves)	２－３個
けしの実　（poppy seeds)	小匙１ (1 teaspoon)
胡椒の実　（peppercorns)	2-3個
乾燥ココナッツ　（dry shredded coconut)	小匙5-6 (5-6 teaspoons)
乾燥赤唐辛子　（dry red chilies)	2本

1

全部の材料を（フライパンに入れ） Fry all the ingredients on medium heat for

2

中火で熱する。冷めたら、ミキサーに入れ about 5 minutes. Once they are cool,

3

粉砕する　（コーヒー豆挽き器でよい）。 blend it in the coffee grinder.

********************

I didn't know you put shredded coconut too.

OK, could you tell me if you like to see the English text only?

Sally

Cong You Bing: Green Onion Pancakes by Christine

We learned how to make this Taiwanese snack pie from Christine on Sun, 5-18-08.

http://www.meetup.com/LACookingRecipesDiningandFrench/calendar/7909049/?from=list&offset=0

Cong You Bing (葱油餅、Green Onion Pancakes） by Christine

Ingredients:

3 Cups Wheat or All Purpose White Flour
1 Cup Boiling Water
1/3 Cup Cold Water
9 TB. Oil
3 TB. Chopped Green Oinion
3 Tsp. Salt
1 Cup Oil

Procedure:

1. Place flour in bowl. Add the boiling water and mix with
chopsticks (or fork) immediately. Let cool. After 3 minutes
add cold water and knead the dough thoroughly until it is
smooth. Cover and let rest a while (1/2 hour-1 hour).

2. Remove dough to floured board, divide dough into 6 even
pieces (or more than 6), knead and roll each piece of dough
into 10" round as in making pie crust. Rub 1 T. oil on dough
and sprinkle the whole top with 1/2 t. salt and 1/2 T. chopped
green onion. Roll up as for jelly roll making sure the ends
are tightly closed. Now form into a round snail shape tucking
the final end into the center of the bun, then press down and
roll out until 1/2" thick. Repeat the process if you want more
layers.

3. Heat 2 T. oil in frying pan, place the pie in and fry about
2 minutes. Use low heat and cover the pan. Flip over and
spash 1 T. oil down from side. Continue frying until this side
is golden and crispy, shake and jiggle the pan often while
frying as this action makes a flaky pastry.

4. Cut into small pieces to serve.

Dumpling or Green Onion Pancake Dipping Sauce

Ingredients:

3 T. Soy Sauce
1 T. Vinegar
2 T. water
2 tsp. sugar
2 T. Green Onion or Garlic