Gomasio (Japanese Sesame Seed Condiment)

"What is Gomasio? 

Gomasio or "gomashio" is a seasoning blend commonly sprinkled on simple rice dishes in Japan. The word means "salt and pepper," as in someone who is handsomely graying, but also for the traditional combination of black sesame seeds and white sea salt. Use in place of table salt to season any dish. Especially tasty with rice, salad, sandwiches, wraps, pizza, popcorn, soup, and veggies." (Mountain rose herbs blog)

Yield 1/2 cup

1/4 cup raw white sesame seeds

1/4 cup raw black sesame seeds

1/4 teaspoon Himalayan pink salt

Heat a medium skillet over medium heat, add white and black sesame seeds, sprinkle with salt  and stir to combine. Cook, steering continuously until seeds are toasted about 2-3 minutes. If they begin to burn, reduce the heat to medium-low. Immediately transfer half of seeds to a bowl and reminder into mortar. Smash them with a pestle until ground, about 4 minutes. Transfer ground seeds to the bowl with whole seeds and stir to combine. 

Store in airtight container for about 8 weeks. Feel free to add 1/2 teaspoon granulated garlic and 1/2 teaspoon smoked paprika to the bowl of toasting seeds. 

Recipe from "No crumbs left" by Teri Turner

Walnut Cheese Sticks (Egg-less)

The recipe had never been documented and shows up in some community cooking books. I decided to try and document. Cookies are quite delicate and might be enhanced in many ways with chocolate ganache, lemon glaze or just powdered sugar. 

Yield about 6 dozens 3-inch cookies

Dough

1 cup cottage cheese, full fat

1 cup (about 220 gram) butter, room temperature

2 cups flour, sifted

Filling

1/4 cup vegetable oil

3/4 cup brown sugar

3/4 cup finely chopped walnuts

Preheat the oven to 400 F (200 C). Place parchment paper on a large cookie sheet and grease with non-stick cooking spray. 

Blend together with fork the cottage cheese and butter. Add sifted flour. Knead a  dough and divide into 4 equal pieces. 

Mix together brown sugar and walnuts and set aside. Pour vegetable oil in a small bowl and also set aside. Prepare a cooking brush. 

Take one piece of the dough and roll into 8-9 inch square. Cut rolled dough into 9 equal squares. Each square into 2 equal triangles. It makes 18 triangles. Brush each triangles with vegetable oil, sprinkle with brown sugar and nuts. Roll into sticks beginning at the base. Place on greased cookie sheet with point side down. Repeat with other dough pieces. 

Bake for 20 minutes. Sprinkle with powdered sugar before serving. Keep in airtight container for a couple days. 

 

Сырные палочки с грецкими орехами (Без яиц)

На 72 средней величины печенья

1 чашка жирного cottage cheese

1 чашка (около 220 грамм) сливочного масла, комнатной температуры

2 чашки, просеянной

Начинка

1/4 чашки растительного масла

3/4 чашки коричневого сахара

3/4 чашки мелко нарезанных грецких орехов

Разогреть духовку до 400 F (200 C). Вылоижть большой противень пергаментхой бумагой и побрызгать non-stick cooking spray.

Вилкой смешать cottage cheese и масло. Добавить просеянную муку. Замесить тесто и разделить на 4 равные части.

Смешать коричневый сахар и грецкие орехи и отложить. Налить растительное масло в небольшую посуду и также отложить. Подготовить кулинарную щеточку.

Раскатать одну часть теста в квадрат со стороной 21 см . Разрезать раскатанное тесто на 9 равных квадратов. Каждый квадрат разрезать на 2 равных треугольника. Это делает 18 треугольников. Смазать каждый треугольник растительным маслом, посыпать коричневым сахаром и орехами. Начиная с основания треугольника, свернуть тесто с начинкой в трубочку. Выложить на смазанный жиром лист печенья острием вниз. Повторить тоже с другими частями теста.

Выпекать 20 минут.

Посыпать сахарной пудрой перед подачей на стол. Хранить в герметичном контейнере в течение 2-3 дней.

Barley and Cabbage Salad

Serves 6

1/2 cup pearled barley

1/2 large savoy cabbage, cored, thinly sliced (about 7 cups)

1/2 cup (80 ml) fresh lemon juice (from 2 lemons)

1/4 cup (60 ml) rice wine vinegar

1 tablespoon Asian sesame oil

1 teaspoon (5 ml) honey

1-inch piece fresh ginger, peeled and grated

1 garlic clove, minced

1/2 cup extra-virgin olive oil (I use 3 tablespoons)

Fresh ground black pepper

2 large carrots, coarsely grated

2 scallions, thinly sliced

Bring a large pot of well-salted water to boil. Meanwhile, set a large skillet over medium heat, add the barley, and toast, tossing and stirring often, until slightly browned and fragnant. Remove from the heat.

Add barley to the boiling water and boil until tender, 25 to 30 minutes. Drain in a fine-mesh sleve and transfer on a baking sheet or platter, spreading out the grains in an even layer. Cool completely.

Place cabbage in a large bowl and sprinkle with 1 tablespoon salt. Using your hands, massage the salt into cabbage. Set aside for 15 minutes.

Fill the bowl of cabbage with cold water, stir the cabbage with your hands to rise the most of the salt, and transfer the cabbage to a colander to drain.

In a large bowl whisk together the lemon juice, vinegar, sesame oil, and honey. Add the ginger and garlic. Slowly pour in the olive oil and continue whisking until the vinaigrette is emulsified and creamy. Season to taste with salt, pepper and some lemon juice, if desired.

Add barley, cabbage, carrots, and scallions to the vinaigrette and toss to combine. Season to taste salt and pepper. 

Serve with meat or fish.  

Капустный салат с жареной перловой крупой и медовой заправкой

На 6 порций

1/2 чашки перловой крупы

1/2 головки большой савойской капусты, тонко нашинкованной (около 7 чашек)

1/2 чашки (80 мл) свежего лимонного сока (из 2 лимонов)

1/4 чашки (60 мл) рисового винного уксуса

1 столовая ложка азиатского кунжутного масла

1 чайная ложка (5 мл) меда

1-дюймовый кусок свежего имбиря, очищенный и натертый

1 зубчик чеснока, рубленый

1/2 чашки оливкового масла (Я использовала 3 столовые ложки)

Свежемолотый черный перец

2 большие моркови, крупно натертые

2 луковицы, тонко нарезанные

Довести большую кастрюлю с подсоленной водой до кипения. Тем временем,  нагреть большую неглубокую сковороду на среднем огне, добавить перловую крупу и жарить, часто перемешивая, пока крупа не подрумянится и не станет ароматной. Снять с огня.

Добавить перловку в кипящую воду и варить до готовности, от 25 до 30 минут. Слить воду и выложить на противень или блюдо равномерным слоем. Дать полностью остыть.

Выложить капусту в большую миску и посыпать 1 столовой ложкой соли. Руками перетереть капусту с солью. Оставить на 15 минут.

Наполнить миску с капустой холодной водой и размешать. Слить воду и выложить капусту в дуршлаг.

В большой миске перемешать лимонный сок, уксус, кунжутное масло и мед. Добавить имбирь и чеснок. Медленно влить оливковое масло, продолжать взбивать, пока заправка не станет эмульгированной и кремовой. Приправить по вкусу солью, перцем и небольшим количеством лимонного сока, по желанию.

Добавить перловку, капусту, морковь и зеленый лук к заправке, перемешать. Приправить по вкусу солью и перцем.

Подавать с мясом или рыбой.

Recipe come from "Poilâne: The Secrets of the World-Famous Bread Bakery"

Easy Blender Lemon Curd

Makes around 1 & 1/2 cups

1/2 cup freshly squeezed lemon juice (5 medium lemons) 

1/2 cup sugar

2 large eggs

8 tbsp unsalted butter quartered

1/4 tsp salt or to taste

Combine lemon juice, sugar, eggs and salt in a blender until thoroughly mixed. 

Melt the butter on the stovetop or in the microwave. Set the blender to medium speed, open the pouring spout, and add the butter in a slow and steady stream until fully integrated into the lemon mixture.

Transfer the mixture to a saucepan and cook over medium low heat, stirring constantly, until the mixture thickens (about 5 minutes). Be sure that you are heating the mixture slowly and evenly, you don't want it to cook too quickly.It should be thick enough that your spoon leaves a trail behind it when you run it through.

Remove from heat and transfer the curd to a bowl or container. Place a sheet of plastic wrap directly onto the surface of the curd to stop a skin from forming on the top. Chill in the refrigerator until ready to serve. Flavor improves dramatically when chilled (the "egginess" that is present when first cooked dissipates as it chills). Keep covered in the refrigerator and consume within 4 weeks. Lemon curd also freezes well for up to a year in a tightly covered container.

Recipe comes from Tori Avey cooks

Light Warm Potato and Corn Salad

Yields 2 servings

2 medium-large regular potatoes, cooked in their skins, cooled, and cut into medium cubes
2 medium fresh corn cobs
2-3 tablespoons, red onion, cubed
1 tablespoons flat-leaf parsley, chopped
3 teaspoons olive oil, divided
1 & 1/2 teaspoons lemon juice
Salt, black and cayenne peppers to taste

Optional add-ins: chopped pickles

In a medium bowl, mix together 2 teaspoons olive oil, lemon juice, potato and red onion. Toss to completely coat. Lightly season with salt and black pepper.

Using a serrated knife, cut the kernels off the cobs. In a large skillet, heat 1 teaspoon olive oil over medium-high heat. Add corn; lightly sprinkle with salt and cayenne pepper, cook and stir until tender, 3-5 minutes. Remove from heat; give a minute to cool and stir in cilantro. Add to potato mixture and mix all together.

Check for salt and pepper. Serve immediately. If you want you can add chopped pickles. 

Теплый салат из картофеля и жареной кукурузы

На 2 порции

2 среднe-крупных клубня картофеля, приготовленных в мундире, охлажденные и нарезанные на средние кубики
2 средних початка кукурузы
2-3 столовые ложки красного лука, нарезанного кубиками
1 столовая ложка петрушки, мелко нарезанной
3 чайные ложки оливкового масла
1 и 1/2 чайной ложки лимонного сока
Соль, черный и острый красный перец по вкусу

Дополнительные надстройки: нарезанные соленые огурцы

В средней миске смешать 2 чайные ложки оливкового масла, лимонный сок, картофель и красный лук. Слегка приправить солью и черным перцем.

Ножом срезать кукурузные зерна от початка. В большой сковороде разогреть 1 чайную ложку оливкового масла на среднем огне. Добавить кукурузу; слегка посыпать солью и кайенским перцем, жарить помешивая до готовности в течении 3-5 минут. Снять с огня; дать остыть в течении минуты и перемешать с петрушкой. Добавить к картофельной смеси и все перемешать.

Проверить на соль и перец. Подать к столу. Если хотите, можете добавить нарезанные соленые огурцы.

Marinated Beets and Tomato Salad

Yields 2 large servings

1 medium-large beet root, cooked or roasted
2 medium tomatoes, cut into medium chunks
1/4 cup red onion, thinly sliced

Marinade
2 tablespoons olive oil
1/2 teaspoons zaatar
1 medium garlic clove, minced
2 tablespoons flat-leaf parsley, chopped
3 teaspoons balsamic vinegar
1/4 teaspoon salt
Black pepper to taste

To make marinade, in a small bowl, use the back spoon to mash the garlic clove with parsley, zaatar, salt and pepper. Add balsamic vinegar, olive oil and whisk until the salt is dissolved.

In a medium bowl, add beets and pour marinade. Mix together very well and leave to marinade for about 1 hour at room temperature.

In a large bowl, add tomatoes and beet mixture. Check for salt and pepper. Serve immediately.

Салат из маринованной свеклы и помидор

На 2 большие порции

1 средняя по величине красная свекла, сваренная или печеная
2 средних помидора, нарезать на средние куски
1/4 чашки красного лука, тонко нарезанного

Маринад
2 столовые ложки оливкового масла
1/2 чайной ложки zaatar
1 средний зубчик чеснока, измельченный
2 столовые ложки петрушки, мелко нарезанной
3 чайных ложки бальзамического уксуса
1/4 чайной ложки соли
Черный перец по вкусу

Для маринада в маленькой миске чайной ложкой размять зубчик чеснока с петрушкой, zaatar, солью и перцем. Добавить бальзамический уксус, оливковое масло и перемешать до того, пока соль не растворится.

В среднюю миску добавить свеклу и залить маринадом. Перемешать и оставить в маринаде примерно на 1 час при комнатной температуре.

В большую миску добавить помидоры и свекольную смесь. Проверить на соль и перец. Подавать тут же на стол.

Pistachio-Walnut Pesto

Loving toasted walnuts, I tweaked Teri's recipe and result is delicious.

Yield 1 & 1/2 cups

1/2 cup raw pistachio
1/2 cup walnut pieces
½  cup olive oil (for thicker version use a little bit less oil)
3 cloves garlic, put through the press
1 cup fresh basil leaves
1 cup fresh flat leaf parsley
3 Tbsp lemon juice
1/2 teaspoon salt
1/4 teaspoon black ground pepper

Heat a large frying pan over medium-high heat. Add the walnuts to the hot, dry pan, only toasting as many walnuts as fit in the pan in a single layer. Cook, watching constantly and stirring frequently until the walnuts start to brown and they smell toasted about 5 minutes.

In the food processor, pulse raw pistachios and toasted walnuts until coarsely chopped. Add the pressed garlic, basil and parsley. When all of that is mixed well, slowly add lemon juice, salt and pepper. With motor running, add olive oil and combine until well mixed.

Serve immediately or store in airtight container in refrigerator up to 2 weeks.

Base recipe comes from "No crumbs left" by Teri Turner

Orange Slice Tea Cookies

Makes 16 large cookies or 32 medium ones

Cookies:
1/2 cup + 2 1/2 Tbsp softened butter
1 large egg
2 tsp orange zest
2 cups ground almonds
1/2 cup + 1 Tbsp white sugar
1 3/4 cups all-purpose flour
1 Tbsp freshly squeezed orange juice

Topping:
1 egg yolk
5 Mandarin oranges (I used 3 medium lemons)
White sugar, for sprinkling
Powdered (icing) sugar, for garnish

Wash the oranges thoroughly under hot water and wipe with a towel. Cut into very thin slices (as thin as you can slice them and keep them in one piece and place on a doubled-up paper towel. Before placing on cookies, flip them over on to fresh paper towel to dry the other side a bit.

In a bowl with an electric mixer, or the bowl of a stand mixer, beat softened butter with the egg until light and fluffy.

Add ground almonds, sugar, flour and orange zest/juice and mix until dough comes together. Shape dough into two rolls, about 2-inches each in diameter and put into the refrigerator for at least 3 hours.

Heat oven to 350° (180 C).

Slice each log into cookies about 1/4-inch and place on a baking sheet. Using the bottom of a drinking cup with a bottom about 1 1/2-inches, dip bottom of glass in to a bowl of sugar and press in to cookies, making a small indentation. Brush the top of each cookie gently with the beaten egg yolk.

Put one slice of mandarin orange in the indentation that you made on the top of each cookie. Sprinkle with more sugar and bake for 14-15 minutes. If you'd like to brown up the cookies a bit, sprinkle with a bit more sugar over the oranges and place under the broiler for a few minutes.

Remove cookies to a cooling rack to cool, then sprinkle with powdered sugar.

Cook's Notes These cookies are best on the day they are baked. They are still delicious as they sit longer, but the moisture from the orange will start to move in to the cookie and soften it up a bit. You can forestall that a bit by not keeping these cookies in an airtight container, but instead loosely cover them, to allow some of the moisture to escape. As the dough will keep well in the fridge, if you don't need them all at once, you can cook them off in two (or more) batches to enjoy them at their freshest.

Recipe comes from Seasons and Suppers from Canada