Tempura Vegetables

One of the side items or appetizers at my favorite sushi restaurant is tempura vegetables.  I love that they use seasonal vegetables but always onions. Because the batter is so light it just absorbs the tempura sauce which seems to bring out the flavor of each vegetable in a different way.

Tempura Vegetables

(Serves 4)
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Ingredients:
1/2 cup self-rising flour
1/2 cup cornstarch
1 teaspoon sugar
1 egg
2/3 cup ice water, ice removed
1 zucchini
1 medium sweet potato, peeled
1 medium onion
bowl of ice water
oil for frying
salt

Directions:

1. Julienne all vegetables, making sure they are all the same size and place in bowl of ice water.

2. Mix the dry ingredients together and set aside.

3. In a separate bowl beat the egg and add to the ice water stirring to combine.

4. Mix the dry ingredients with the egg mixture stirring to just combine. Do not over mix.  Will still be slightly lumpy.

5. Dip the vegetables into the batter and deep fry at 350° until golden brown.

6. Drain on paper towels and sprinkle with salt.

Tempura Sauce:

Ingredients:
1 cup dashi
4 tablespoons soy sauce
3 tablespoons mirin

Directions:
1. Heat all ingredients over medium heat until boiling.
2. Immediately remove from heat and serve.

Calamari Ceaser Salad

I absolutely love this salad. The key to cooking calamari is you don't fry it until it's golden brown but just long enough that the breading begins to turn brown.  A local chef told me that you cook calamari for either 1 minute or 2 hours.  If you've ever had chewy calamari you know what I mean.  These practically melt in your mouth.

Calamari Ceaser Salad
(Serves 6)
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Calamari Ingredients:
1 lb calamari, cleaned and cut into rings
1 egg
1/4 cup milk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 tablespoon cornstarch
oil for frying

Croutons:
1 loaf of day old french bread cut into 1" cubes
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
oil

Caesar Dressing Ingredients:
1 egg
1 to 2 teaspoons finely chopped garlic
1 anchovy fillet, mashed
Pinch of coarse salt
2 tablespoons lemon juice
3 drops Worcestershire sauce
6 tablespoons extra-virgin olive oil
1/4 cup freshly grated Parmesan cheese

1 head Romaine lettuce torn into bite sized pieces

Directions:

  1. Rinse the calamari and pat dry with a paper towel.

  2. Beat the egg and milk together in a shallow bowl.

  3. Mix the flour, salt, pepper, garlic and cornstarch together in another shallow bowl.

  4. Dredge the calamari in the egg mixture and then into the flour mixture and set aside.

  5. Put 3" of oil into a deep pan and heat to 350°.

  6. Fry the calamari until lightly browned and set on paper towels to drain.

  7. Mix all crouton ingredients together and bake in a 350° oven, stirring to toast all sides.

  8. Boil enough water to cover the egg in a pan.

  9. Once it comes to a boil turn it off and put the egg in the boiling water and let it set for 5 minutes.

10. Immediately submerge the egg into cold  water until it cools enough to handle.

11. Mix the egg, 1/2 the parmesan cheese and the remaining dressing ingredients in the bottom of the salad bowl.

12. Add the romaine lettuce and croutons and toss to coat.

13. Put the calamari on top of the salad and sprinkle with remaining parmesan cheese. Serve.

Mustard and Herb Crusted Lamb Chops

This is such an easy and delicious way to cook lamb chops.  Anyone can make this.

Mustard and Herb Crusted Lamb Chops
(Serves 2)
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Ingredients:
4 bone lamb chopped, frenched, cut in 1/2 (two bones per person)
salt and pepper
1/2 cup brown mustard
1/2 cup various herbs, finely minced

Directions:

1. If you didn't buy your lamb chops already frenched, please clean and french them according to the link.

2. Rub the salt and pepper onto all sides of the chops.

3. Broil each side of the two chops until well-browned about 5 - 7 minutes on each side.

4. Remove the chops from the oven and carefully spread the brown mustard onto the side of the chops opposite the bone.

5. Pat liberal amounts of the minced herbs onto the mustard crusted chops.

6. Place the chops bone side down under the broiler and broil for 5 - 7 minutes or until the desired doneness is reached.

7. To serve, cut each chop between the bones and serve two chops per person.

Meatloaf Skewers with Pomegranate Glaze

Several years ago I took a Pro-Chef class at The Savory Chef a local gourmet food store and this was one of the items we made during the Appetizer portion of the class.  As I am a fan of a good savory meatloaf this was my favorite item we made that night.

Meatloaf Skewers with Pomegranate Glaze
(Serves 10 - 15)
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Meatloaf Ingredients:
2 lbs lean ground beef
1 medium onion, finely chopped
1/2 cups seasoned bread crumbs
2 eggs, beaten
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 cup of a variety of finely chopped fresh herbs
30 - 35 mini skewers or wooden skewers cut in 1/2

Pomegranate Glaze Ingredients:
2 cups pomegranate juice
1/4 cup sugar

Directions:

1. Place oven rack in the middle of the oven and preheat the oven to 350°.  Put the sheet tray in the oven to preheat.

2. Mix all ingredients together by hand, making sure it is well mixed.

3. Shape mini meatloaves and set on the preheated tray.

4. Bake for 20 minutes.

5. While the meatloaves are cooking, prepare the Pomegranate Glaze.

6. Combine juice and sugar in a medium saucepan over medium heat, and bring to a boil. Cook until reduced to 1/2 cup (about 8 minutes).

7. Brush the nearly done meatloaves with the glaze and bake for another 10 - 15 minutes or until done.

8. Brush more of the glaze on the done meatloaves and let sit for 5 minutes before putting them on the skewers.

Italian Soup with Parmesan and Basil Pesto

I wanted to start this blog so that I can chronicle my struggles to cook in a cook-challenged kitchen and on an extremely busy schedule. Typically my husband and I order in or eat out for every meal and therefore, we have very few fresh items in our refrigerator.

The day I made this it was cold and snowing and as I'm not used to driving in the snow (I'm a transplant from Louisiana) I had to look to what I had on hand to prepare for dinner.

Italian Soup with Parmesan and Basil Pesto

(Serves 4 or Serves 2 with lunches)

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Ingredients:
1/2 lb ground turkey
1/2 lb sweet italian sausage (casings removed)
1 small onion (small diced)
2 cloves garlic (minced)
1 can (14.5 oz) of diced tomatoes (fire-roasted tomatoes are great)
1 cup uncooked small pasta (I used both ditalini and mini-shells)
2 cups chicken broth
2 teaspoons italian seasoning
1 teaspoon red pepper flakes
salt and pepper to taste
1 can (14.5 oz) cannellini beans
freshly grated parmesan cheese
fresh basil pesto

Directions:

1. Brown the meat, onion and garlic together. Drain if needed. Since I used turkey and italian sausage there was hardly any grease so I didn’t have to drain.

2. Add the tomatoes, pasta, chicken broth and seasonings and let cook until the pasta is cooked as you desire.

3. Add the cannellini beans and let simmer for another 20 minutes.

4. Serve in bowls and top with grated parmesan cheese and fresh basil pesto.

This recipe leaves room for anything to be added. I’ve added fresh spinach right before serving which gives it a wonderfully bright flavor.