If I had to compile a list of my favorite foods, rice (and eggs) would be at the top. This humble grain is simple to prepare, can be an accompaniment to a number of dishes including tempura or seared ahi, or it can be turned in to something show stopping like this dish. Here is a healthy and flavorful rice dish that is a snap to make. The edamame mix beautifully with the cooked brown rice and sesame seeds.
Brown rice can take a while to cook so plan ahead. You can make this in the morning, cover and refrigerate then heat slightly before serving. This dish is best served at room temperature.
This rice goes well with orange chicken, grilled teriyaki salmon, and all types of tofu dishes. I can be thoroughly content eating this rice with a side of kimchi or Japanese pickles.
1 cup medium grain brown rice, cooked according to package directions
1 cup frozen shelled edamame
½ teaspoon sugar
1 tablespoon fresh lime juice
1 tablespoon unseasoned rice vinegar
1 teaspoon sesame oil
kosher salt
2 scallions thinly sliced on the diagonal
black roasted sesame seeds
Preparation
Cook rice in a rice cooker or on the stovetop according to package directions.
Cook frozen edamame in a small pot of boiling water for 4-5 minutes. Drain well.
In a small bowl, dissolve sugar in lime juice and rice vinegar. Add sesame oil and stir to combine. Set aside.
Transfer rice to a medium bowl. Fluff rice with a fork. Sprinkle ¼ teaspoon of kosher salt and stir into the rice . Add edamame, dressing and sesame seeds. Stir well to combine the flavors, adding more salt to taste. Sprinkle scallions over the rice before serving.
Without a doubt, my favorite classic French dish is duck leg confit. I’ve had this dish every year at Fringale, a small French bistro in San Francisco. It is the one meal I always look forward to each time we are there. Duck confit is one of those dishes that takes a lot of patience because of the lengthy process of preparing it. The duck is salt cured and then cooked slowly in lots of duck fat. The problem of doing this the traditional way, is that you need quite a bit of duck fat as the duck legs need to be submerged in it, then slowly cooked for several hours. Sous vide duck confit on the other hand allows the home cook to replicate this dish without requiring all that duck fat. The duck legs are cooked in a sealed bag that holds the small amount of fat that renders from the duck legs, reproducing the submerged effect of the classic method. The first time we made it I thought the 36 hour cooking time would never end. But it did, and the outcome was fantastic. When you sous vide meat the first thing you’ll notice is that it looks quite drab. There’s no browning (yet) but the meat is cooked to perfection. In this recipe the duck is finished for 7-8 minutes under the broiler until the skin is gloriously browned and crisp.
Fortunately we can find good duck legs at our local Whole Foods market. We buy 3 packs of two legs each and sous vide them all at once then vacuum seal and freeze the ones we don’t eat right away.
Frenching the duck legs (cutting away the meat from the bone) makes for an elegant presentation. I also trimmed off some of the thick, excess fat from the duck.
The duck legs are generously salted then sealed in an airtight bag with thyme, garlic and orange peel (optional) and torn bay leaves if you prefer. There is some discussion as to whether or not using raw garlic at low cooking temperatures is safe. To err on the side of caution, I slice the garlic and gently pan-fry each piece before they go into the sous vide bag with the duck legs. Alternatively, you can substitute dried minced garlic.
Let the 36 hour timer begin! Our favorite sous vide device is the ChefSteps Joule. You may have seen some very large and heavy sous vide machines at various stores. The Joule is small, light weight and controlled through their app on your phone.
Once the duck leg’s 36 hour sous vide time is up, they are gently wiped clean of any herbs and excess duck fat. You can clearly see that the duck legs are pale and not very attractive at this point. But they are perfectly cooked and fall off the bone tender.
The duck legs are placed in a roasting pan (we use a higher sided pan as the duck can splatter a bit) and one that is safe to use under the broiler. We use a heavy enameled cast iron pan.
I like to serve this with braised lentils though sometimes you need a quick fix which means any type of potato (even tater tots are welcome) will be just fine. Sometimes you get both.
Special equipment: Sous vide immersion circulator, vacuum sealer and bags (or Ziploc freezer bags), large pot or dedicated sous vide container with lid (to prevent excessive evaporation)
6 fresh duck legs, trimmed of excess fat
kosher salt
freshly ground black pepper
2 garlic cloves sliced thin, pan-fried on low heat
fresh thyme sprigs
slivers of orange peel (optional)
2 bay leaves, torn (optional)
Preparation
Heat water to 155 degrees
Generously salt both sides of the duck legs. Grind fresh pepper over each side (to taste).
Place thyme sprigs, garlic, and orange peel and bay leaf (if using) on meaty side of the duck legs. Place 2 duck legs in each vacuum bag and seal according to vacuum sealer manufacturers instructions (or use 3 separate Ziploc freezer bags using water displacement technique to remove air).
Place sealed bags in preheated water bath. If the bags float, weigh them down. Set timer for 36 hours.
When finished, remove bags from water (If not eating all of the duck right away, transfer to an ice water bath to cool quickly. Then freeze for up 4 months).
Remove duck legs from plastic bags and scrape away thyme, orange peel, bay leaves, excess fat and garlic. Heat broiler to high heat. Place duck legs in oven proof skillet or roasting pan and broil on the second shelf down from the top for 7-8 minutes or until the skin is nicely browned. Serve with braised lentils.
No one seems to know who created papaya seed dressing but I do recall enjoying it as far back as the 70’s. I used to buy packets of papaya seed dressing then mix it up at home. These days, I prefer to make most things from scratch, especially salad dressings. This sweet-tart dressing is one of them. It’s so easy to make because all the ingredients are blended at one time. Voila! You end up with a delicious dressing that is wonderful on a crisp salad.
John grows Sunrise and Sunset papayas throughout the year. It’s one of those fruits that do well in hot and sunny Kihei. The trees don’t take up much space and the papayas are gorgeous. Normally the seeds get thrown out, but I like to save a few for this dressing. I’ve found that freezing the seeds for later works great. Rinse and freeze in a small baggie or plastic container.
I’m a fan of iceberg lettuce even though it’s not among the most nutritious lettuces out there. I know that many people frown upon iceberg lettuce but it has its place in many of my dishes. A wedge salad for instance, would not have been born if not for iceberg lettuce. And Aunty Ruby’s somen salad would not be the same if I were to use a different type of lettuce. Iceberg lettuce and papaya seed dressing are a perfect match!
Combine all ingredients together and puree using a handheld mixer or blender. Serve over crispy greens such as iceberg lettuce, carrots, cucumbers, watercress, endive, shredded cabbage and romaine. Dressing keeps well for about 5 days.
I can’t imagine a better tasting fruit than one of our homegrown mangoes. We have two varieties, White Pirie and Rapoza. They both have their own qualities that make each one special. The White Pirie mango is firmer in texture which makes it perfect for baking. It makes the most delicious jam. The Rapoza is a very large mango, sometimes weighing up to 3 pounds. They are best chilled, cut into slices or chunks and eaten as is. Mango season is nearly over so I have been busy in the kitchen making muffins, tarts, jam, bread, salsa, and ice cream.
This delightful recipe comes from Sally’s Baking Addiction blog. I just switched out the peaches for mangoes. I’ve made them multiple times and they always turn out so well. I also used lactose free ingredients but feel free to use regular butter, milk and yogurt.
These are just divine. Sometimes I add a pat of Earth Balance Buttery Spread to the split muffin. That bit of saltiness goes so well with the sweet streusel topping.
½ cup (115g) Earth Balance Buttery Sticks at room temperature (or regular butter)
½ cup (100g) packed light brown sugar
¼ cup (50g) granulated sugar
2 large eggs, room temperature
½ cup (120g) plain Green Valley lactose free yogurt (or regular yogurt)
2 teaspoons vanilla extract
1¾ cups (220g) all-purpose flour (If you do not have a scale use the spoon and sweep method. Spoon flour into measuring cup and use a straight-edged knife to level the flour so that it is even with the top of the measuring cup).
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground cinnamon
⅛ teaspoon allspice (optional)
¼ teaspoon salt (1/2 teaspoon if using unsalted butter)
3 tablespoons (45ml) lactose free milk (low-fat or regular)
1¾ cups diced mango, drained if very juicy
Glaze
1 cup (120g) confectioner's sugar
3 tablespoons (45ml) lactose free half and half or milk (or regular milk, half and half, or cream)
½ teaspoon vanilla extract
Preparation
In a medium bowl, combine sugars, cinnamon and melted Buttery Sticks. Using a small rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
Preheat oven to 425 degrees. Spray a 12-count muffin pan with non-stick spray.
In a medium bowl using a handheld mixer, beat the Buttery Sticks on medium-high speed until smooth and creamy, about 1 minute. Add the sugars and beat on medium-high until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to medium-high speed and beat until the mixture is combined and uniform in texture.
In a large bowl toss together the flour, baking soda, baking powder, cinnamon, allspice, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined. Fold in the mangoes with a spatula.
Spoon the batter evenly between 12 muffin tins, filling nearly to the top (you may end up with a bit of leftover batter). Press a handful of the crumb topping into the top of each (use all the topping).
Bake for 5 minutes then lower the temperature to 350 degrees and bake another 15 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool in pan for at least 15 minutes before removing to a rack.
While the muffins are cooling whisk together the glaze ingredients. Drizzle over the warm muffins. If you prefer the glaze to be thicker, drizzle over cooled muffins. You may not need all of the glaze.
These are delicious, moist muffins that keep well in the refrigerator for a few days, They freeze beautifully.
Tonkatsu is without a doubt one of my favorite dishes. When we visited Japan in 2018 we went to the original Ginza Bairin inTokyo for tonkatsu. They don’t take reservations, which means the line of patrons starts forming at least 30 minutes prior to opening. We were pretty deep in the line, but luckily for us, we got the last two seats for the first seating. The tonkatsu did not disappoint. When we have a craving for katsu we make our own with pork or sometimes chicken. Both are equally delicious served with rice, macaroni salad, shredded cabbage and namasu. Katsu sando’s (the Japanese term for tonkatsu sandwiches) are another terrific way to serve the crunchy pork cutlets. These sandwiches are compact, beautiful and tasty.
Boneless pork loin chops are quite reasonably priced. I bought a 4-pack that cost me under $6.00. Once I got home from the market, I trimmed off the small amount of fat and pounded the pork to an even thickness of about 1/3-inch which also tenderizes the meat.
Shredded cabbage is a must with this sando, The crispy cabbage enveloped in the soft bread and fried pork with savory tonkatsu sauce is absolutely the best sando you can imagine.
There are so many brands of tonkatsu sauce available. My favorite is Kagome. If you can find it, give it a try. Good katsu sauce = tasty sando.
Kewpie mayonnaise can be found at most markets these days and on-line. Of course regular mayonnaise will do just fine, especially since it is not the star of the sandwich. But I like to go Japanese all the way when making this. Most use Japanese milk bread for the sandwiches. Since John makes all of our bread, he made this white loaf just for katsu sando and it turned out to be a keeper.
Gazing at this photo of the Katsu Sando makes me want to eat one right now!
4 boneless pork chop cutlets (about 5 ounces each) trimmed of fat and pounded to ⅓-inch thick
⅓ cup all-purpose flour
2 large eggs
1 tablespoon sour cream (optional)
1½ cups panko
salt and pepper
canola oil for frying pork
8 slices white bread
butter (we use Miyoko's vegan butter)
tonkatsu sauce (Kagome brand is our favorite)
Kewpie mayonnaise or regular mayonnaise
1 cup shredded cabbage
Preparation
Pork should be pounded to ⅓-inch thick or up to ½-inch if you prefer thicker pieces. Salt and pepper both sides of pork cutlets.
Place flour and panko on separate large plates. Mix eggs with 1 tablespoon sour cream if using, in a wide shallow bowl.
Dredge each piece of pork in flour, shaking off excess. Dip pieces in egg mixture. Allow remaining egg to drip back into the bowl. Place pork in panko and spread panko over the top. Press firmly so the panko adheres to the pork. It's best to use a dry, clean hand so the panko doesn't clump and fall off.
Heat a large skillet preferably with high sides over medium to medium-high heat with enough oil to reach ¼-inch up the sides of the pan. Once the oil is hot, fry pork in two batches, until nicely browned and the internal temperature reaches 145 degrees. Transfer fried pork to a rack or plate. Continue frying the other two pieces of pork.
To make the sandwich, butter 4 slices of bread. Spread tonkatsu sauce over the butter. Set aside.
Spread mayonnaise on the other four slices of bread. Add shredded cabbage on the mayonnaise, followed by tonkatsu sauce. Place a fried pork cutlet on top and drizzle more tonkatsu sauce over the pork. Place buttered bread slices on top of the pork. Using a sharp knife, cut off the crusts and any extra pork to make a uniform sandwich. Cut each sandwich in half. Serve with chips and extra tonkatsu sauce.
The perfect chocolate cookie probably doesn’t exist. There are so m any different styles, so why limit yourself to just one? Thin and crispy cookies are one of my favorites, but these thick, chewy cookies packed with chocolate chips are truly delectable. I’ve made them numerous times and always have some stashed in the freezer for that moment when I crave a quick dessert. I adapted the recipe from Melissa at Modern Honey. Melissa makes 8 big cookies like the ones they sell at Levain Bakery in Manhattan. I divided the dough into 12 portions and I can barely finish one of these cookies by myself.
The cookie dough has more than a pound of chocolate chips and nuts combined which makes these cookies particularly delicious.
What’s so cool about these cookies is that there are no specialty ingredients needed and you can make these on the fly because you use cold butter and not butter that needs to sit out for an hour to soften. I do like to use the larger baking chips although regular sized chips will work just fine. I suggest using heaping (rather than level) cups of chocolate chips so that each bite delivers that chocolate experience you would expect in a really good chocolate chip cookie.
The cookie tops are golden brown when done. They smell divine when they come out of the oven. Do your best to resist eating them until they cool down a bit for the perfect cookie texture.
1 cup cold Earth Balance Buttery Sticks (or regular butter) cut into small cubes
1 cup (145g) light brown sugar, lightly packed
½ (99g) cup granulated sugar
2 large eggs
1½ cups (160g) cake flour
1½ cups (190g) all-purpose flour
1 teaspoon cornstarch
¾ teaspoon baking soda
½ teaspoon (scant) salt or ¾ teaspoons if using unsalted butter
2 heaping cups (368g) chocolate chips
2 cups (215g) walnuts, roughly chopped
Preparation
Preheat oven to 400 degrees.
Line two cookie sheets with parchment paper.
With a hand held mixer or stand mixer, cream together the cold butter cubes with the brown and white sugar for about 3 minutes until creamy.
Add eggs one at a time, mixing well between each addition.
Stir in cake and all-purpose flour, cornstarch, baking soda and salt. Mix until just combined. Stir in chocolate chips and walnuts.
Lightly form 12 balls and place 6 on each cookie sheet. Each one should weigh about 4⅛ ounces.
Bake one pan at a time for about 9 minutes, or until the tops of the cookies are light golden brown. Remove from the oven and let cookies rest on the baking sheet for 10 minutes to firm up before transferring to a cooling rack. Repeat with the second batch of cookies.
