Dessert

Sour Cream Panna Cotta with Vanilla and Red Wine-Infused Strawberries
(based on the recipe from Cooking.com)
This dish was better than we could have ever expected. What started out as a way to use all the strawberries that recently went on sale turned into the best dessert ever! Panna cotta means "cooked cream" and offers a smooth contrast to the juicy strawberries. We served with with a generous serving of the strawberries and lots of the wine juice.

Ingredients

• 1 c Milk
• 1.5 tsp Unflavored Gelatin
• 1/3 plus 1/4 c Sugar
• 1 c Heavy Whipping Cream
• 1 c Sour Cream
• 1 Vanilla Bean, halved lengthwise then crosswise
• 2 lbs Strawberries, hulled, quartered
• 1/2 c Merlot

Instructions

1. Pour milk into heavy medium saucepan. Sprinkle gelatin over milk. Let stand until gelatin softens, about 10 minutes.
   
2. Bring milk mixture to simmer, stirring until gelatin dissolves. Remove from heat. Stir in 1/3 cup sugar. Gradually stir in whipping cream. Whisk in sour cream. Scrape seeds from half of vanilla bean into sour cream mixture; mix well (reserve pod). Pour mixture into six 1/2-cup ramekins. Refrigerate until set, about 4 hours. We refrigerated it overnight.
   
3. Combine strawberries, wine and remaining 1/4 cup sugar in medium bowl. Scrape in seeds from remaining half of vanilla bean; add pods. Stir to combine. Cover and let stand until very juicy, about 4 hours, though a little longer wouldn't hurt
   
4. Invert panna cotta into 6 shallow bowls. Surround with strawberries and juices.

Delicious Details

Last Night's Delicious Details
Guests:

8

Salad:

Spinach & Strawberries (Recipe)
Fresh Baby Spinach tossed with Strawberries & Almonds, drizzled with a Balsamic Vinaigrette

Main Course:

Beef Fillet en Croute with Green Beans and Walnuts (Recipe)
A healthy cut of Fillet Mignon, lightly seared on each side, smothered in Goat Cheese & Caramelized Onions, wrapped in Puff Pastry and baked to medium-rare. Served aside steamed Green Beans with Lemon Zest and walnuts

Side Dish:

Prudent Scalloped Potatoes (we didn't come up with the title) (Recipe)
Thinly sliced Potatoes layered with Gruyere, Comte & Parmesan cheeses, Caramelized Onions and Sage, doused with Heavy Cream and baked to golden brown perfection

Dessert:

Ginger Peach Pie (Recipe)
Freshly sliced Peaches and chopped Crystallized Ginger sprinkled lightly with Sugar and Mace, and baked in a flaky crust

Music:

Across the Universe Soundtrack

Board Game:
Pirate's Cove

Salad

Stylish Strawberry Salad
(based on recipe from Sweet Revenge, by Diane Mott Davidson)
This dish was more of an afterthought than anything else, as all our other recipes were so labor intense, but it turned out great. We served these in Ramekins, and had a large bowl on the table for extra salad.
Ingredients

• 1 bag Baby Spinach
• 3/4 pack Strawberries, sliced
• 1 c Almonds, toasted and sliced
• 3 tbsp Balsamic Vinegar
• 1 ½ tsp Dijon Mustard
• 1 tbsp Garlic, minced
• ½ tsp salt
• ¼ tsp pepper
• 6 tbsp extra virgin olive oil

Instructions

1. In individual ramekins, layer spinach, strawberries and almonds. Throw any extras in a salad bowl.
2. Whisk vinegar, mustard, garlic, salt and pepper. Slowly drizzle in oil whisking constantly, set aside.
3. Just before serving time, drizzle dressing over the ramekins. Toss extra in the salad bowl, tossing to coatAt serving time, arrange lettuce on 4 plates
4. Arrange strawberries and slices on top of leaves
5. Shake vinaigrette and top on each salad
6. Top with salt and pepper
7. Serve immediately

4 servings

Main Course

Beef Filet En Croute with Green Beans and Walnuts
(based on recipe from Cooking.com)
This was possibly the most difficult recipe we ever tried, and it definitely helped to have two people making it. The original recipe called for 3 onions, and even having doubled the recipe, we only used 3 onions total (a lot of slicing onions gone to waste). Also, the goat cheese/caramelized onion combination was delicious, especially on crackers, but we're not sure it added anything to the flavor of the meat. We also learned the Filet Mignon is was more expensive than we ever knew, and that 6 o is really too much for any one person to consume. Next time, get smaller steaks! The walnuts in the green beans were pretty, but didn't add much flavor, and were a little difficult to eat with forks.

Ingredients

• 1 bottle Cabernet Sauvignon
• 4 Filet Mignons, about 6 ounces each, completely trimmed, 1 1/4 inches thick, choice grade
• 2 tbsp Olive oil
• 1 1/2 large Yellow Onions, sliced
• 3 tbsp Beef Stock
• 1 tsp Thyme
• 6 oz Goat Cheese
• 1 sheet Puff Pastry, 9 inches square, thawed
• 2 Eggs, beaten
• 1 lb fresh Green Beans
• 1 Lemon, zested and juiced
• 2 tbsp Butter
• 1/2 c Walnuts, toasted and chopped

Instructions:

1. Season the steaks with salt and pepper. Heat 1 tablespoon of the olive oil in a nonstick pan set over medium heat and sear the filets on all sides, about 1 minute per side, or until browned. Remove the filets and any juices they have released and set aside.
2. Add the remaining 1 tablespoon of olive oil to the pan and saute the onions for about 5 minutes or until light golden brown. Turn down the heat to medium-low, add the beef stock and any reserved beef juices, and continue to cook until the onions have cooked all the way through and are moist but not wet, about 5 -10 minutes longer. Stir in the thyme and season with salt and pepper to taste. Transfer to a mixing bowl and let the onions cool completely. Add the goat cheese to the onions and mix gently with a fork to incorporate.
3. Roll out the puff pastry until it measures 14 inches square and then cut into four 7-inch squares (the squares should be large enough to fold around the fillets). Brush the edges of the puff pastry with the beaten egg and place 3 tablespoons of the onion-goat cheese mixture in the center of each square, spreading it out with the back of a spoon. Place the beef filets on top of the mixture and spoon the remaining onion mixture on top of the filets and around the sides. To finish, bring up the 4 corners, and tightly enclose the puff pastry by closing the sides over and using more beaten egg to seal. (Don't worry too much about how this looks as the joined edges will be on the bottom of the puff pastry package when serving.) Turn over the puff pastry and place on a lightly oiled baking sheet. Let rest in the refrigerator for about 30 minutes or overnight.
4. Pour the wine into a small heavy saucepan and bring to a boil. Turn down the heat to low and simmer for 45 minutes to 1 hour, or until 1/2 cup remains and the consistency is syrupy.
5. Start boiling a pot of water for the green beans.
6. Preheat the oven to 400 degrees F. When ready to bake, remove the packages from the refrigerator and brush the surface with the beaten egg. Bake in the oven for about 20 minutes for medium-rare, 25 minutes for medium, or until the pastry is golden brown. (If the pastry gets browned too quickly, cover with foil and continue to bake.)
7. As soon as you put the steaks in the oven, blanch the green beans in a saucepan of salted boiling water to cover for about 5 minutes, until they turn bright green and are just tender; they should still have a bite to them. Drain the beans in a colander. Melt the butter in a large skillet over medium heat, add the blanched beans, and sauté for about 3 minutes, taking care not to overcook them. Add the lemon zest, 2 tablespoons of the lemon juice, and season with salt and pepper to taste. Taste, and add more lemon juice if desired. Toss the walnuts with the green beans.

Serving

1. Drizzle the wine reduction sauce in pretty spirals on the plates. Place the pastry-covered steaks halfway on top of the sauce. Using tongs, arrange the green beans next to the pastry. Drizzle any remaining butter from the pan over the green beans.

Serves 4

Side Dish

Prudent Potatoes Au Gratin
(based on recipe from Sweet Revenge, by Diane Mott Davidson)
This was by far the favorite of the night. The blend of cheeses & cream were absorbed by the potatoes making for one of the least healthy and most delicious dishes we've ever eaten. There were no leftovers.

Ingredients

• ½ tbsp Unsalted Butter
• 1 tbsp Olive Oil
• 1 large Yellow Onion, sliced
• 4 lbs Russet Potatoes, peeled and thinly sliced
• ½ lb Gruyere, grated
• ½ lb Comte cheese, grated
• ½ c Parmeasan cheese, freshly grated
• 1 tbsp fresh Sage, chopped
• 1 tsp Kosher Salt
• ½ tsp Pepper
• 2 c Heavy Cream

Instructions

1. Melt butter & oil over med heat. Add the onions. Cook until limp and caramelized, 15-20 min. Cool slightly.
2. Preheat 375.
3. In a large bowl, toss grated cheeses.
4. Layer potatoes in a 9 x 13 glass pan. Add a layer of onions. Then add a layer of cheese. Top with sage. Repeat this process until the pan is completely full, ending with cheese
5. Stir salt & pepper into heavy cream, then pour over the potatoes. Don’t disturb the cheese
6. Bake 1 hour until the potatoes are tender and the top is golden brown

8-12 servings

Dessert

Ginger-Peach Pie
(based on recipe from Cooking.com)
We were worried that the ginger would be overpowering, but it turned out to add the perfect amount of interest to the pie. We used fresh, over-ripe peaches which made for a softer, sweeter pie as well.

Ingredients

• 1/2 c Sugar
• 3 tbsp Flour
• 2 tbsp Crystallized Ginger, finely chopped
• 1/4 tsp ground Mace
• 8 Peaches, peeled & thinly sliced
• Pastry for Double-Crust pie
• Milk
• Sugar

Instructions
In a large mixing bowl combine the 1/2 cup sugar, flour, crystallized ginger, and mace. Add the peaches. Toss gently till peaches are coated.
Prepare pastry as directed.
Line a 9-inch pie plate with half of the pastry. Stir peach mixture; transfer to pastry-lined pie plate. Trim pastry even with rim. Place top crust on filling. Cut slits in top crust. Trim, seal, and crimp edge of pastry. Brush with milk and sprinkle with sugar.
Bake in a preheated 375° oven for 50 minutes for fresh peaches or till top is golden. Cool on a rack.

08.03.03 Delicious Details

Last night's delicious details:

Appetizers (Recipes):

Edamame
Boiled Soy Beans
Yasai Sembei
Like Chips, but made with real vegetables; Renkon (Lotus Root), Kabucha (Japanese Pumpkin), Carrots, Satsuma-imo (sweet Potatoes)
Ika no Karami-ni
Spicy Squid
Tempura
Assorted vegetables battered and deep fried with a dashi dipping sauce

Flavors of Japan (Recipes):

Sanshoku Kimpira
Tricolor Stir-Fried and Boiled Vegetables; Gobo (Burdock), Konnyaku (Yam Cake), Carrot
Tofu no Suteki Kinoko Sosu
Tofu Steak with Mushroom Sauce
Inari-zushi
Sushi in Tofu Pouches
Ume-shiso Omusubi
Pickled Plum Rice Balls
Tori to Shitake no Takikomi-gohan
Chicken and Mushroom Rice
Gyuniku to Renkon no Itame-ni
Beef and Lotus Root

Desserts (Recipes):

Nishoku Baika-kan
Red & White Plum Blossoms
Mikan Zeri
Tangerine Jelly Cup

Music

Memoirs of a Geisha Soundtrack
Jean Pierre Rampal - Japanese Melodies For Flute and Harp

Appetizers

Edamame (Soybeans)
A classic standard, impossible to mess up
Ingredients:

• 1 bundle Fresh Edamame (soybeans) or 1 pkg Frozen Edamame in the pod
• Water
• Salt

Instructions:

1. Remove the pods from branches, but do not remove the beans from the pods.
2. Place the pods in a pot with water to cover and add salt. Cover the pan and bring to a boil. Boil for 25 minutes.
3. Drain and salt well. Serve hot or cold with an extra dish for shells.

Yasai Sembei (Vegetable Chips)
You have to slice the vegetables REALLY thin to get them crispy and frying will take much longer than you think.
Ingredients:

• 2 small stalks Lotus Root, thinly sliced and rinsed well
• 1 Sweet Potato, thinly sliced and rinsed well
• 1/4 Kabucha (Japanese Pumpkin), seeded and thinly sliced
• 1 Carrot, peeled and thinly sliced
• Oil for deep-frying
• Salt for deliciousness

Instructions:

1. In a deep frying pan, heat oil to 350F degrees and deep fry each vegetable until crispy. Drain on a rack or on top of paper towels. Sprinkle each vegetable while hot with salt.
2. Can be made in advance and stored in a container.
3. Serve with a dipping sauce: 1/2 cup sour cream, 1 tbsp wasabi, dash of dill.

Serves 10

Tempura
After investigating several options, we went with a boxed mix for the batter, and it worked PERFECTLY! Couldn't have asked for better results.
Ingredients:

• 8 Japanese Green Peppers, slit to prevent bursting
• 8 spears of Asparagus, cut in half
• 1 Onion sliced into rings, keeping the rings together with toothpicks
• 1 Sweet potato, sliced
• 8 Shitake Mushrooms, stems removed
• 1 box Tempura Mix, prepared
• Oil for deep-frying
• 1 1/2 cups Dashi
• 3 tbsp Shoyu (soy auce)
• 3 tbsp Mirin

Instructions:

1. When all of the veggies are prepared, heat oil in a frying pan to 350F degrees.
2. Prepare the batter, it should be slightly lumpy
3. Dip each slice of vegetable in the batter one by one, just before it goes into the frying pan. Drop into the hot oil, cooking only a couple ingredients at a time, do not layer!
4. Fry until the surface is golden brown and crispy. Remove from the frying pan and drain off the oil.
5. Combine the dashi, shoyu and mirin. Bring to a boil then pour into individual serving bowls. Serve the tempura with the dipping sauce while hot.

Serves 4

Flavors of Japan

Sanshoku Kimpira (Tricolor Stir-Fried and Boiled Vegetables)
Takes a lot of chopping, but worth the work. Also keeps well for a couple days, and makes and excellent side dish.
Ingredients:

• 1 Gobo (Burdock), washed, peeled, cut into matchsticks and rinsed well
• 1 Konnyaku (Yam Cake), cut into matchsticks
• Water
• 2 tbsp Oil
• 2 Taka no Tsume (Dried Red Chili Peppers), seeded and chopped
• 1 Carrot, cut into matchsticks
• 1/2 cup Dashi
• 1 1/2 tbsp Sugar
• 4 tbsp Shoyu (soy sauce)
• 3 tbsp Mirin
• 2 tsp Sesame Oil

Instructions:

1. Place the konnyaku and water to cover in a pot, bring to a boil and drain. Put the konnyaku back into the pot and cook, stirring occasionally, until it begins to crackle.
2. Add the oil, peppers, burdock and carrot and stir-fry. Add the dashi, sugar, shoyu and mirin. Cover the pot and cook over medium heat, stirring occasionally until most of the cooking sauce is absorbed. Sprinkle the sesame oil before turning off the heat.

Serves 6-8

Tofu no Suteki Kinoko Sosu (Tofu Steak with Mushroom Sauce)
The sauce is excellent and could be used on anything. The tofu was very good, but we wished we had cut the pieces slightly smaller.
Ingredients:

• 2 Momen-Dofu (Hard Tofu cakes), wrapped in paper towels for 30 minutes to drain
• 1 tbsp Shoyu (soy sauce)
• 1 tbsp Katakuri-ko (Potato Corn Starch)
• 1 tbsp Water
• 2 tbsp Vegetable Oil
• 4 tbsp Butter
• 1/2 lb Shimeji Mushrooms, stems removed, separated into bunches of 2-3 stems each
• 1 tbsp shoyu
• 3 tbsp White Wine
• Salt & Pepper
• 3 tbsp Cream

Instructions:

1. Cut the tofu in half.
2. Mix 1 tbsp shoyu, 1 tbsp katakuri-ko and 1 tbsp water in a bowl.
3. Dip both sides of the tofu in the seasoning sauce.
4. In a frying pan or skillet heat 1 tbsp oil and 2 tbsp butter and saute the tofu slowly on both sides until nicely browned. Place the tofu on individual serving plates.
5. Empty the pan, heat the remaining oil and butter and saute the mushrooms. Add 1 tbsp shoyu, wine and salt and pepper and cook 1 minute. Stir in the cream and spoon the mixture with the mushrooms over the tofu.

Serves 4

Inari-zushi (Sushi in Tofu Pouches)
Mmmm...sweet goodness
Ingredients:

• 6 cups Freshly Boiled Rice
• 4 tbsp Rice Vinegar
• 4 tbsp Sugar
• 2 tsp Salt
• 30 Aburage (Thin-Fried Tofu)
• 3 cups Boiling Water
• 1/2 cup Sake
• 1/2 cup Shoyu (soy sauce)
• 1/2 cup Sugar
• 3 tbsp Mirin

Instructions:

1. Place the rice in a large mixing bowl.
2. Mix the vinegar, salt and sugar until salt and sugar dissolve. Sprinkle over the rice and mix quickly and gently, fanning with a hand held fan so excess moisture evaporates.
3. Place the thin-fried tofu in one layer in a colander and pour boiling water over them to remove excess oil. Turn them over and repeat on other side.
4. Boil the 1/2 cup sake, 1/2 cup shoyu, 1/2 sugar and mirin in a flat pan. Add the pouches and cover with a drop lid. Cook over medium heat for 12 minutes until only a small amount of liquid remains. Remove the tofu and drain on a plate.
5. Fill the tofu pouches with the rice and wrap them neatly.

Serves 6 - 8

Ume-shiso Omusubi (Pickled Plum Rice Balls)
One of my favorites, a tangy, colorful way to eat rice
Ingredients:

• 10 cups freshly boiled rice
• 7 Umeboshi (Japanese pickled plums), cored and chopped
• 20 Green Shiso Leaves, chopped

Instructions:

1. Mix the rice, pickled plums and shiso leaves lightly and quickly.
2. Pour cold water into a mixing bowl.
3. Use a plastic rice-ball mold to form rice in various shapes. Rice molds are available at Japanese-style food stores. If you don't have a mold, or don't want one, wet your hands with the water and place about 1/2 cup of the rice mixture in one of your palms. Make it into a ball, by gripping and rolling it in your hand. do the same to the remaining rice to form 20 rice balls in all.

Serves 10

Ika no Karami-ni (Spicy Squid)
Doesn't make a lot, would make a great appetizer with toothpicks
Ingredients:

• 2 fresh Ika (squid), gutted & skinned
• 2 Taka no Tsume (dried red chili peppers), seeded and chopped
• 3 tbsp Sugar
• 4 tbsp Sake
• 3 tbsp Shoyu (soy sauce)
• 2 tbsp Mirin
• 1 tbsp Rice Vinegar

Instructions:

1. Cut lengthwise along the side of each ika and open it up. Diagonally score the surface of the main part of the ika and cut into 1" x 2" lengths. Cut the tentacles into 2" lengths.
2. In a shallow pan, bring the peppers, sugar, sake, shoyu, mirin and vinegar to a boil. Add the ika and boil for 1 minute. Remove the ika from the pan and continue boiling the sauce for 1 minute. Return the ika to the pan and boil again for 1 minute. Repeat this procedure until the cooking sauce is thick enough to coat the ika.

Serves 4

Tori to Shitake no Takikomi-gohan (Chicken and Mushroom Rice)
Really delicious!
Ingredients:

• 2 1/2 cups Japanese Rice, rinsed & drained
• 2 1/2 cups Dashi stock
• 2/3 lb Boneless Chicken Legs & Thighs, diced
• 2 tsp Shoyu (soy sauce)
• 2 tsp Sake
• 2 Aburage (Thin-fried tofu), finely sliced
• 8 Chestnuts, shelled, skinned & halved
• 8 Shitake Mushrooms, sliced thin, stems removed
• 2 tbsp Sake
• 5 tbsp Shoyu

Instructions:

1. Place the rice and stock in a heavy pot and let stand for 30 minutes.
2. Sprinkle the chicken with 2 tsp shoyu and 2 tsp sake. Let stand for 10 minutes.
3. Add the chicken, tofu, chestnuts, mushrooms, 2 tbsp sake and 5 tbsp shoyu to the rice and mix well.
4. Cover the pot and cook over medium high heat until boiling. Reduce the heat to low and cook for 10 minutes. Reduce the heat to very low and simmer for 20 minutes. Turn off the heat and let stand for 20 minutes.

Serves 4

Gyuniku to Renkon no Itame-ni
Delicious, one of the favorites, hard to eat with chopsticks.
Ingredients:

• 1 Medium Lotus Root, about 1/2 lb, peeled, halved and sliced into 1/4 inch slices, rinsed well
• 2 tbsp Oil
• 1 Onion, sliced
• 1/2 lb Ground Beef
• 1 tbsp Shoyu (soy sauce)
• 5 slices fresh Ginger Root
• 5 tbsp Frozen Green Peas
• 2 tbsp Sugar
• 4 tbsp Water
• 1 1/2 tbsp Shoyu
• 1/2 tsp Slat
• 2 tbsp Mirin

Instructions:

1. Heat oil in a pan, saute the onion until soft. Add the beef and ginger and stir-fry until the beef is brown.
2. Add the lotus root and green peas and stir-fry for a while. Add the seasonings, cover the pan and cook over medium heat until the liquid is absorbed, stirring often.

Serves 4

Dessert

Mikan Zeri (Tangerine Jelly Cup)
Beautiful and delicious, the jelly is served in the tangerine shells. We served it with molded white chocolate that had been infused with orange extract and green food coloring.
Ingredients:

• 10 sheets of Gelatin or 2 tbsp Powdered Gelatin
• 6 tbsp White Wine (we used Chardonnay)
• 10 Mikans (tangerines)
• 4 tbsp Sugar
• 3 tbsp Cointreau
• Cool whip (optional)

Instructions:

1. Soak the gelatin in the wine.
2. Cut off the top 1/4 portion of each mikan. Save the lid. Remove the flesh from the base. You will use the mikan as a bowl, so be careful not to destroy the shell, and be sure to clean out thoroughly. Squeeze the juice out of the mikan flesh.
3. Add the sugar and Cointreau to the mikan juice and mix well to dissolve the sugar.
4. Melt the gelatin in the wine in the microwave in 30 second intervals until completely dissolved. Stir into the juice.
5. Divide the liquid into the cups and chill in the refrigerator for 3-4 hours.
6. Serve with a dollup of Cool Whip if desired. Cover with the lid.

Serves 10

Nishoku Baika-kan (Red & White Plum Blossoms)
More beautiful than delicious, I would use gelatin instead of agar-agar which produced and interesting texture.
Ingredients:

• 2 sticks Agar-agar, soaked in cold water until soft
• 1 Cooking Apple, pared, cored & sliced
• 3 tbsp Water
• 1 2/3 cups Cold Water
• 5 tbsp Sugar
• Red food coloring
• 3/4 cup Cold Water
• 5 tbsp Sugar
• 1 cup Milk
• 5-6 drops Almond Extract

Instructions:

1. Squeeze the water from the agar-agar.
2. Cook the apple for the red blossoms in the 3 tbsp water until soft and puree in a food processor.
3. Break 1 stick of the agar-agar for the red blossoms into pieces and place in a pan with 1 2/3 cups cold water. Bring to a boil and cook slowly until the agar-agar has completely melted.
4. Add sugar to the agar liquid and boil until dissolved. turn off the heat and pour the agar liquid bit by bit into the apple mixture, stirring constantly until smooth. Add food coloring.
5. Pour into a wet, shallow pan to set. Chill until serving.
6. For the white flowers, break the agar-agar stick into pieces and cook as in Step 3 with 3/4 cup Cold Water.
7. Add the sugar and boil until dissolved. Turn off the heat and stir in milk and almond extract. Pour into a wet, shallow pan to set. Chill until serving.
8. Cut the agar-agar of bother colors with a small flower-shaped vegetable cutter or cookie cutter (about 1 - 2 inches in diameter, preferably a 5-leaf flower). Lay one white blossom atop a red one to make 10 pairs. Then make 10 pairs with red blossoms on top. Serve.

Serves 10