Tuesday, August 19, 2014

Lemonade for One, Pronto

Quick path to a refreshing drink. Freshly-squeezed juice is best, but bottled juice is convenient. Keep simple syrup on hand in the refrigerator for use in summer drinks.
1 oz (30 ml) lemon juice (about half a large lemon)
2 oz (60 ml) simple syrup
8 oz (250 ml) cold tap water 
ice cubes
Fill a large glass half full with ice cubes. To increase the yield of juice, heat the lemon in the microwave oven for about 20 seconds. When cool, cut in half through the equator. Alternatively, roll the lemon back and forth vigorously on a firm surface. Squeeze the juice into the glass, add the syrup, water, and enough additional ice to fill the glass, and stir. Serves one. Easily doubles, or make another for yourself.

Saturday, August 16, 2014

Fish Steamed in Ground Bean Sauce, Scallions, and Ginger, Chinese style

First prepared in Seattle, 1968, from a recipe book published by a Victoria, BC grocery. Steaming is a traditional method in Chinese cuisine. Its many virtues include fuel economy, protection from drying and over-cooking, speed, and conserving nutrients. Any Asian grocery stocks (in jars or cans) ground (brown) bean sauce. It is salty and savory but not spicy.
12 oz fish filets (flounder, tilapia, catfish, pollock, cod, or similar fish)
1/4 c (60 ml) ground (brown) bean sauce
4 to 6 scallions (green onions), cut in half lengthwise
2 t ginger root, peeled and finely diced
Arrange the fish in a single layer in a dish with deep sides to capture the flavorsome juices formed during cooking. Spread the bean sauce, and distribute the scallions and ginger artfully. Steam for 15 to 25 minutes depending on the thickness of the fillets. Serve with steamed rice, topping each serving with the pan liquor and the aromatic vegetables. Serves four, as part of a family-style meal.

Sunday, August 3, 2014

Roasted Cauliflower in Tahini

Developed July, 2014. Roasting brings out the natural sweetness and eliminates the cabbage smell. The robust flavor of the dish best complements hearty entrees.
2 to 3 c fresh cauliflower florets, cut into bite-size pieces
2 to 3 T olive oil
2 t soy sauce
2 t dark sesame oil
1 t salt
1 t sugar
2 T tahini
Preheat a toaster oven to 425 degrees F (220 C). Gently combine all the ingredients, except the tahini, in an 8x8 inch (20x20 cm) metal roasting pan. Cover tightly with aluminum foil, and roast 15 minutes. Remove from oven, cautiously remove the foil, stir to mix, and return to oven uncovered for an additional 10 minutes. Transfer to a serving bowl and toss with the tahini, and adjust seasoning.