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Dinner, Japanese, Lactose Free, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Miso Butter Onions

January 17, 2021

Miso Butter Onions

With just three ingredients, onions, butter and miso (+ water), you might wonder how this dish from Yotam Ottolenghi, can turn out so gorgeous and flavorful.  Of course these three ingredients are among the most delectable in the world of cuisine.  Serve the onions alongside grilled steak or chicken, or simply over a bowl of steaming rice.

Maui Onions & Cipollini Red Onions

The recipe calls for very small onions, or very large shallots.  Both can be difficult to find.  The best option I found was to use Maui onions which tend to be on the small side.  I threw in a couple of red cipollini (Italian for small onions) that I had bought at Whole Foods.

Halved Maui Onions

The onions are sliced lengthwise with ends trimmed ever so slightly in order to keep the onion halves intact while baking.

White Miso & Miyoko's Vegan Butter

My version of the recipe is vegan as I switched out the butter for Miyoko’s vegan butter. It works great in this dish and all baking recipes if you are looking for a lactose free substitute for regular unsalted butter.

Miso & Melted Vegan Butter

Light miso paste is whisked together with the melted vegan butter and warm water.  This simple mixture eventually turns into a luscious sauce that coats the onions and gives them a rich, savory flavor.

Maui Onions & Red Cipollini Onions

Maui Onions & Red Cipollini Onions with Miso-Butter Water

The first time I made this dish, I was surprised at how much liquid there was.  It crossed my mind that this might not work out!  But eventually, the pale liquid reduces to a thick, flavorful sauce.

Miso Butter Onions

Beautifully glazed onions ready to serve alongside your favorite dinner entree.

Miso Butter Onions

Miso Butter Onions
 
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Adapted from Yotam Ottolenghi's recipe
Author:
Serves: 4
Ingredients
  • 1¾ pounds very small onions
  • 3½ tablespoons Miyoko's unsalted vegan butter (or regular unsalted butter)
  • 3 tablespoons + 1 teaspoon white miso
  • 1½ cups warm water
Preparation
  1. Special equipment needed: Heavy baking dish safe for 500 degree oven
  2. Preheat oven to 500 degrees
  3. Halve the onions lengthwise, discarding the papery skin as well as the layer beneath it if it's tough or dry. Trim the tops and a bit off the bottom (not too much, you want to ensure the onion halves stay held together at the base). Place onions halves, cut-side down slightly spaced apart, in a 9x13-inch baking dish or one that fits your onion halves.
  4. In a medium bowl, whisk together the melted butter and miso paste. Whisk in the warm water. Pour mixture over the onions. Cover the pan tightly with heavy duty aluminum foil. Bake for 35 minutes. Remove foil and turn the onions over so they are cut-side up. Baste onions very well, then return to the oven, uncovered for another 40-45 minutes, basting every 10 minutes, until the onions are very soft and deeply browned on the tops. The sauce should be reduced to a gravy consistency.
  5. Transfer onions to a platter, pouring the sauce over and around them before serving. Any leftovers can be refrigerated for up to 2 days. Reheat before serving.

 

 

Appetizers, Dinner, Korean, Lactose Free, Potato Salad, Recipes, Side Dishes, Vegetarian

Korean Braised Potatoes ~ Gamja Jorim

November 21, 2020

Korean Braised Potatoes

These little potatoes are so delicious I could certainly eat them at least once a week accompanied by a bowl of rice and kimchi.  It may seem odd to eat potatoes with rice, but the sweet and salty, sticky glaze goes perfectly with warm rice.

Baby Potatoes

You’ll want to seek out very small potatoes for this dish.  I found both yellow and red mini potatoes at our local Safeway.  The potatoes should be just about 1 1/4-inch wide and weigh less than an ounce each.

Baby Potatoes

To peel or not to peel.  It’s totally up to you.  I do find that the peeled potatoes are a bit more flavorful because they absorb the sauce more than skin on potatoes.  However, unpeeled potatoes look so pretty with their crackly glazed skins.  Variety is the spice of life.

Skin On Baby Potatoes

The cooked potatoes are first braised in the sauce on low heat.  Once the sauce has reduced by about half, you’ll want to turn the heat up a bit to further thicken the sauce.  Stand by the pot as the soy sauce and sugar mixture can burn quickly if left unattended.

Korean Braised Potatoes

Korean Braised Potatoes

Here the sauce has reduced to the perfect consistency.  It will thicken as it cools so try not to reduce the sauce too much. The last thing you will do is gently turn the potatoes in the sauce before serving.

Korean Braised Potatoes

Sprinkle roasted sesame seeds over the potatoes just before you serve them.

Peeled & Unpeeled Korean Braised Potatoes

Korean Braised Potatoes with Meat Jun

Korean Braised Potatoes

Korean Braised Potatoes ~ Gamja Jorim
 
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Author:
Serves: 4
Ingredients
  • 1 pound small yellow or red potatoes, about 1¼-inch in diameter weighing about 1 ounce or less each (peeled or skin on)
  • 4 tablespoons low sodium soy sauce
  • 2 tablespoons granulated sugar
  • 1 tablespoon honey
  • 1 tablespoon maple syrup
  • 3 medium garlic cloves, crushed
  • roasted sesame seeds
Preparation
  1. Place potatoes in a wide pot (Dutch oven works great) and cover with water. Bring to a boil then reduce heat and simmer until just tender, about 6-8 minutes. Check doneness after 6 minutes to ensure they don't overcook.
  2. While potatoes are cooking, combine 1 cup water with soy sauce, sugar, honey and maple syrup. Mix well to dissolve the sugar.
  3. Drain cooked potatoes and return to the pot. Add soy sauce mixture and crushed garlic. Bring to a boil, then turn heat down and keep at a lively simmer for 12-15 minutes. The liquid will have reduced by half. Increase heat to medium and reduce sauce until it is thick and coats the potatoes with a glaze, about 5 minutes (watch closely so the sauce does not burn). Transfer potatoes to a serving bowl and sprinkle with sesame seeds. Potatoes can be served warm or at room temperature and will keep for 3 days in the refrigerator.

 

Dinner, Dressing, Lactose Free, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Champagne Vinegar & Dijon Vinaigrette

November 11, 2020

Champagne Vinegar & Dijon Vinaigrette Dressed Salad

I love tangy vinaigrettes that have nearly equal parts of acid to oil.  Lettuces, arugula, tomatoes, cucumbers and so many other greens really benefit from a vibrant dressing.  If there is too much oil and not enough acid, the salad can taste bland and heavy.  Add a few grinds of black pepper and a sprinkling of kosher salt just before serving for the perfect finishing touch.

Champagne Vinegar & Dijon Vinaigrette Ingredients

Champagne vinegar is at the top of my list when it comes to making salad dressings.  It has a crisp yet light flavor and seems less acidic than other white wine vinegars. It makes a beautiful dressing especially when combined with Dijon mustard and olive oil.  Not all brands of champagne vinegar are alike. I’ve tried a few that were not as smooth and flavorful as the brand I now use exclusively, O Champagne Vinegar found at Whole Foods.  It may be bit more expensive than white wine vinegars, but it is definitely worth the price.  A good dressing brings together a salad by complimenting all of the fresh vegetables in your bowl.  On another note, the little twirl whisk pictured above is my favorite kitchen utensil for mixing up dressings.  It whisks up the ingredients thoroughly and quickly.

Champagne Vinegar & Dijon Vinaigrette

This dressing will keep well in the refrigerator for about 1 week.

Champagne Vinegar & Dijon Vinaigrette Tomato Salad

Champagne Vinegar & Dijon Mustard Vinaigrette Dressed Salad

Champagne Vinegar & Dijon Vinaigrette
 
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Author:
Serves: ¾ cup
Ingredients
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • ¼ cup + 1 tablespoon champagne vinegar (O Champagne Vinegar recommended)
  • ¼ cup extra virgin olive oil
  • ¼ teaspoon kosher salt + more for serving
  • few grinds of freshly ground black pepper + more for serving
  • 1 teaspoon finely minced shallot, optional
Preparation
  1. Whisk Dijon mustard, honey, minced shallot if using, salt and pepper in a small bowl. Whisk in champagne vinegar. Slowly add olive oil and whisk until vinaigrette is fully emulsified. Chill until ready to serve.
  2. Place salad ingredients in a large bowl and toss with some of the vinaigrette. Transfer salad to individual serving bowls or plates, sprinkle a bit of kosher salt and black pepper over each salad (optional). Dressing will keep for 1 week refrigerated.

 

Appetizers, Dinner, French, Fruit, Gardening, Recipes, Side Dishes, Veggies

Tomato Galette

October 11, 2020

Tomato Galette with Thyme

One of the delights of a galette is its free-form crust.  The dough doesn’t require any trimming after being rolled out.  In fact, the ragged edges of the crust are what gives a galette its beautiful, rustic appearance.  Whether you are making a savory or sweet filling, a galette is a gorgeous dish to bring to the table.

Tomatoes & Thyme

This year we grew Katana beefsteak tomatoes (Kitazawa Seed Co.) which turned out to be our new favorite.  They are meaty, juicy, and so flavorful with a gorgeous deep red color.  They are the perfect tomato for this galette and on a side note, they make for an exceptional BLT sandwich.

Katana Beefsteak Tomatoes in the Garden

Sharp Cheddar Sprinkled Over Galette Dough

A sprinkling of sharp cheddar cheese is all you’ll need.  The small amount of cheese is just enough to add a bit of richness allowing the tomatoes to really shine.

Preparing Tomato Galette with Thyme

Choose tomatoes that are meaty and hold up well to slicing.  I prefer to peel the tomatoes (except for the mini ones) because the skin has a different texture than the tomato flesh and it is especially noticeable once tomatoes have been cooked.

Preparing Tomato Galette with Thyme

Fresh thyme and tomatoes are a perfect match.  I included a handful of colorful sweet cherry tomatoes that added a nice contrast with the red beefsteaks.

Tomato Galette with Thyme Ready to Bake

The edges of the dough are folded over the tomatoes to make a rustic crust that will bake up beautifully.

Tomato Galette with Thyme

Tomato Tart
 
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Galette dough adapted from Dorie Greenspan's recipe
Author:
Serves: 4
Ingredients
  • For the dough:
  • 1½ cups (204g) all-purpose flour
  • ½ teaspoon sugar
  • ½ teaspoon kosher salt (1/2 teaspoon fine sea salt if using unsalted butter)
  • 1 Earth Balance Buttery Stick (8 tablespoons, 4 ounces, 113g), frozen for 30 minutes, then cut into small cubes
  • ¼ cup ice water
  • 1 tablespoon milk or cream for brushing the crust (optional)
  • For the tomato galette:
  • 1 cup coarsely grated sharp cheddar cheese, not packed
  • 1 pound meaty ripe tomatoes, peeled and sliced into ⅓-inch rounds
  • handful of assorted cherry tomatoes sliced (optional)
  • olive oil for brushing
  • Maldon sea salt or other flaky salt
  • freshly ground black pepper
  • a few fresh thyme sprigs
  • julienned basil (optional)
Preparation
  1. Place flour, sugar and salt in a food processor. Pulse a few times to blend. Add cubes of cold Buttery Sticks and pulse until mixture resembles coarse meal. Add some of the ice water and pulse. Continue to add more water, pulsing each time (about 3 additions). Use longer pulses until dough holds together when you pinch it (dough will not be formed into a ball). Transfer dough to a clean work surface and use the heel of your hand to smear small pieces of dough, which will help to incorporate the Buttery Sticks. Gather the dough and form into a flat disk. Place between 2 sheets of parchment paper. Roll out dough into a 12-inch circle. Place dough with parchment papers onto a sheet pan. Refrigerate for at least 2 hours. Keep refrigerated until you have all other ingredients ready to go.
  2. Preheat oven to 400 degrees ½ hour before you bake the galette. Meanwhile, place sliced tomatoes on paper towels if very juicy. This will help to avoid a soggy crust. Strip thyme leaves from stems and set aside.
  3. Remove galette dough from the refrigerator. Discard top layer of parchment paper. Sprinkle cheese over the dough leaving a 1½-inch border. Place tomatoes over the cheese in a single layer. Brush tomatoes with olive oil. Sprinkle Maldon or other flaky salt over the tomatoes along with a few grinds of black pepper. Sprinkle fresh thyme leaves over the top. Gently fold the pastry over the tomatoes, making pleats as you go. Brush edges with cream or milk (optional). Bake galette for about 35 minutes or until the crust is golden brown. Let galette cool for a few minutes before cutting into wedges. It is best served just warm or at room temperature. Sprinkle with julienned basil if using. The galette makes for a terrific meal served with a crispy green salad.

 

Dinner, Lactose Free, Potato Salad, Recipes, Salad, Side Dishes

Julia’s American-Style Potato Salad

July 25, 2020

Julia's American-Style Potato Salad

This American-Style Potato Salad recipe that comes from Julia Child is everything a potato salad should be.  Creamy potatoes, savory bits of bacon, hard boiled eggs, celery and onions.  A few tablespoons of sour cream add a zingy flavor.  It’s a dish that will appeal to everyone who loves a good potato salad.

Yukon Gold Potatoes

Yukon Gold potatoes are the best option for this salad.  Tender and creamy, they hold their shape very well. They are the potatoes I use most often.

Crispy Bacon, Hard Boiled Eggs, Chopped Pickles, Onion and Celery + Parsley & Chives

Julia's American-Style Potato Salad

The cooked potatoes soak up a cider vinegar and chicken broth (or potato water) bath before the other ingredients are mixed in.  The potatoes are luxuriously creamy when prepared this way.

Julia's American-Style Potato Salad with Ahi Burger

I save a bit of bacon, chives, and sometimes a tablespoon of chopped hard boiled egg to sprinkle over the top of the salad just before serving.  Mahalo Julia for another great recipe that will be a regular feature on my menus.

Julia's American-Style Potato Salad

Julia's American-Style Potato Salad
 
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Adapted from Julia Child's recipe
Author:
Serves: 6
Ingredients
  • 2 pounds medium-sized Yukon Gold potatoes (try to select potatoes that are similar in size)
  • 2 tablespoons cider vinegar
  • 2 tablespoons chicken broth or potato cooking water
  • ½ cup finely chopped sweet onion
  • ½ cup finely chopped celery
  • 4 slices crispy cooked bacon, chopped or crumbled
  • 3 tablespoons finely chopped pickle, sweet or dill
  • 3 hard boiled eggs, peeled and sliced thin
  • 2 tablespoons finely chopped chives
  • 1 tablespoon finely chopped Italian parsley
  • kosher salt
  • freshly ground black pepper
  • ⅔ cup mayonnaise
  • 2 tablespoons lactose free sour cream (or regular sour cream)
  • *If you want to top the salad with some bacon and diced hard boiled egg before serving reserve ½ hard boiled egg and a tablespoon of chopped bacon.
Preparation
  1. Peel the potatoes and cut into ⅓-inch thick slices. Cut each slice into a half-round or quarter-round slices depending on how large your potatoes are. Place potatoes in a large saucepan with water just to cover. Add 1½ teaspoons salt. Heat to a simmer, and cook potatoes for about 6 minutes, or until just cooked through. Test for doneness after cooking for 5 minutes. If the potatoes need more time continue to cook and test after each additional minute to ensure they do not overcook. Immediately remove from the heat and drain potatoes in a colander (save 2 tablespoons of cooking water). Once drained, transfer potatoes to a large, wide bowl. Stir the cider vinegar and chicken broth (or potato water) together. Drizzle over the potatoe pieces. Gently toss potatoes with a thin spatula. Let potatoes sit for about 20 minutes to absorb the liquid, tossing once or twice during that time.
  2. Add the prepared onion, celery, bacon, pickle, hard boiled eggs, chives and parsley. Whisk the mayonnaise and sour cream together. Stir in the mayonnaise mixture and gently fold everything together. Season with kosher salt and freshly ground black pepper.
  3. Cover the salad and refrigerate for at least 1 hour before serving. Sprinkle chopped bacon and hard boiled egg over the top before serving (optional).

 

Dinner, Kimchi, Korean, Recipes, Side Dishes, Veggies

Oi Kimchi (Cucumber Kimchi)

July 3, 2020

Crunchy Oi Kimchi

Here in Hawaii, we have a melting pot of cuisines.  One dish we all enjoy is the Korean specialty: kimchi.  A favorite version of ours is is spicy cucumber kimchi, the perfect accompaniment  to rice and Korean barbecued beef.  If you want to keep your meal vegetarian, skip the beef and serve the kimchi with rice and grilled teriyaki tofu.  And, if you don’t have time to fire up the grill, a bowl of steaming Japanese rice, white or brown will do just fine.  This is a quick and tasty side dish.

Japanese Cucumbers

Japanese cucumbers are best for this recipe as they are extra crisp and have very few seeds.

Gochugaru

There are  many varieties of kimchi (hundreds by some accounts) but one of the things they all have in common is gochugaru, Korean chili flakes.  This is the chili that I cook with most often.  Gochugaru has a smoky, sweet flavor, gorgeous deep red color and gentle heat.  It’s widely available on line and in local Asian markets.

Gochugaru, Carrots, Chives, Grated Apple, Ginger, Garlic

Julienned carrots add color and flavor to the cucumber kimchi.  If you don’t have chives you may substitute them with slender green onions.

Kimchi Sauce

Salted Japanese Cucumbers

The cucumbers for this recipe are cut into baton shaped pieces which I find is the perfect size.  This recipe will keep for a good 3-4 days and the cucumbers will retain their crunchy texture.

Crunchy Oi Kimchi with Teriyaki Meat Sticks, Mac Salad & Onigiri

Serve the kimchi with your favorite grilled meat or tofu and steamed Japanese rice.

Crunchy Oi Kimchi

Oi Kimchi (Cucumber Kimchi)
 
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Author:
Serves: 6
Ingredients
  • 3 Japanese cucumbers (about 1 pound) cut into batons, about 2-inches long
  • 1 scant tablespoon kosher salt
  • ¼ cup julienned carrots
  • 5 chives, cut into 1½-inch pieces
  • Sauce:
  • 1 tablespoon gochugaru
  • 2 teaspoons finely minced garlic
  • ½ teaspoon finely grated ginger
  • 1 tablespoon finely grated apple, drained
  • 1 teaspoon sugar
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar (unseasoned)
  • 1 teaspoon sesame oil
  • dash of fish sauce (optional)
  • roasted sesame seeds
Preparation
  1. Trim the ends of the cucumbers. Cut into 2-inch long pieces. Cut each piece in half lengthwise, then into 4 even batons (sticks). Place the cucumber pieces in a colander and toss with a scant tablespoon of kosher salt (I use Diamond Crystal). Place the colander over a bowl to catch any drips and set a timer for 30 minutes.
  2. Meanwhile, combine all the sauce ingredients in a small bowl and mix well.
  3. Gently pat the cucumbers dry without removing all of the salt. Transfer the cucumbers to a wide bowl along with the carrots and chives, and toss with the sauce. I use disposable gloves to mix the cucumbers with the sauce which helps to coat every piece evenly. Transfer to a clean bowl and chill until ready to serve.

 

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