In a quest to cut/limit sugar and in general eat a little healthier, I have been adapting my diet to be more paleo-esque. I don’t know that I could ever or would ever want to go totally paleo because I love cheese too much, but when I can cut a corner here and there and aspire to paleo-ness I like to do it. Typically, low-carb or paleo adaptations of things are good if you’re lucky but a far cry from the original item you know and love. I have to say that this is most definitely NOT the case with this banana bread!
Category Archives: Desserts
These were a great idea that Eileen got from the blog Carrots n Cake and were quick and easy and a big hit at the Labor Day BBQ that we brought them to. These s’mores pops bring the campfire taste indoors or anywhere with less mess, but the lack of melty marshmallow and chocolate is a slight loss in the trade off. Your hair wont smell like campfire for 3 showers though and I think that is worth it!
Last year on Christmas I gave Greg a sushi making kit- it was something I put together for him with all of the sushi making essentials and we have been making sushi ever since. Well, he has been making sushi and I have been the sous chef. We decided to show off our skills and invited a few folks over to partake in a sushi party. Greg has two friends that live in Japan right now and one happened to be in town with his Japanese girlfriend (as in, lived in Japan her whole life and only in the states visiting right now kind of Japanese!!). The pressure was on! In preperation for this event, I contacted Melanie at the Whole Foods in Silver Spring to let her know we’d be stopping by the store to pick up some ingredients. She graciously met with us and was so generous! Thank you Melanie! We picked up some beautiful looking seafood, produce, and some odds and ends and headed home to begin making the sushi.
One thing I have struggled with as the sous chef is making the rice. Obviously, this is an essential element to the sushi, but man, I just can’t get it right! Our Japanese guests highly suggested using a rice cooker, which I have but did not use. I will definitely try that next time. For this go round, however, I made it on the stove top and used this:
I followed the directions to a tee. First rinsing it and cooking it exactly how the container’s directions suggested.
It looked pretty good and I was encouraged! It was a teeny bit crunchy still though- wtf?!
According to our Japanese guests, any short grain rice will do and you don’t have to purchase “sushi” rice. So American, right? They made a great analogy to their experience eating bread at Italian restaurants in Japan. It’s bread, it tastes like bread, but it’s not as good as “real” Italian bread. That’s pretty much how this rice was for them- standard rice, but not GOOD rice. Next time, I may try to buy Japanese rice… eek!
While the rice was cooking we prepared the fixings, fish, and other fillers.
I purchased this wasabi and pickled ginger at Whole Foods.
It’s powdered wasabi so in order to make it you combine equal parts powder and water to form the paste.
I made a lot!
I pulled out the shiso leaves because I never had them before. Pretty lame, I know.
We purchase three types of fish (tuna, snapper, and salmon) and some shrimp (for shrimp tempura rolls). The quality of the fish was excellent- look how pretty!
The (heart shaped) tuna!
The snapper ( I believe of the red variety).
The salmon (so gorgeous!).
We tempura battered and fried the shrimp.
Everything needed to be cut down to size for the rolls. We sliced up the fish and also the cucumber and avocado that would go in many of the rolls.
So, now on to the fun, yet most difficult part. We used these nori sheets:
We added rice wine vinegar to the rice.
and the sushi rolling began…
This was a spicy salmon roll.
Uh, yeah! That’s a sushi roll on a Steelers plate.
Next, the making of the shrimp tempura roll.
The whole rolling process went on for nearly 2 hours- I kid you not! It takes a lot of time and hard work, but just look at these results! MMMMM….
The “everything roll” (above)- all three types of fish, cucumber and avocado and a crazy assortment below.
I could not get the camera in focus for these close-ups because I am clueless when it comes to cameras, but I wanted you to see the shrimp tempura roll (front) and the salmon roll behind it.
Below, another out of focus shot (grr!) of the tuna rolls.
There were so many combinations of rolls and we also made some nigiri.
All in all, TONS of sushi!
Everyone happily ate and we almost finished it all! We had about 8 pieces leftover, which is not bad at all! We also got the chance to open some Saki that had been given to us for Christmas, by none other than one of our guests tonight! I have never been into Saki, but this one was really good! It was served cold and did not taste like rubbing alcohol, which is always a plus :]
For dessert, we served tiramisu. Wait, what? That’s not Japanese. Yeah, I know, but I had most of the ingredients and everyone loves it. I followed my own recipe and it came out great! I actually made it two days in advance this time, which worked really well. Everyone scarfed it down, so I take that as a success!
So my last venture into the world of dessert making was rather unsuccessful 😦 However, I remained determined and think I might have nailed down a great tiramisu recipe! Although I followed a similar recipe to last time, it just looked better at each step. I also added homemade whipped cream which helped a lot in terms of getting that “fluffy” filling that I have come to expect in my tiramisu!
I started off by beating the egg yolks for several minutes until they were lemony yellow and thick. I then continued to beat them over a double boiler for almost ten minutes. After that, I let them cool for a few minutes and then added the marscapone… already looking much thicker than last time!
I then whipped heavy cream (1st time doing this!)
Then combined the two.
I got my station all set up here.
I used a smaller, but taller dish this time.
The first layer of dipped lady fingers.
topped with half of the cheese/whipped cream mixture
the view from the top
I then just repeated with another layer of dipped lady fingers and the remaining cheese/cream mixture.
It’s a face!
After several hours in the fridge and a chocolate dusting it was ready to eat!
It was still a little soupy when it was time for serving, but we weren’t too interested in waiting any longer 🙂
After a couple of days in the fridge it held together much nicer…I would suggest refrigerating it overnight before serving to guests. If the way it looks is not important to you, then no need to wait!
Overall, I was much more happy with the way it turned out this time than last. I still learned some more things this time around (like I probably could have whipped the cream a little more) and that will make the next one even better. I still have more lady fingers, so attempt #3 should be pretty soon…