It’s pumpkin time! Here’s one of my favorite ways to use pumpkin – curried pumpkin gyoza. Curried Pumpkin Gyoza Makes about 25 1 cup pumpkin puree (about 1/2 can) 3 oz firm tofu (about 1/2 block), mashed 1/4 cup chopped scallions 1 teaspoon minced garlic 1/4 cup chopped cilantro (leaves only) 1 block Japanese curry, [...]
Curry pan, or fried bread filled with savory Japanese style curry, has always fascinated me, except for one minor thing. The frying. I know that as a Southerner I’m supposed to love all things fried and crispy. And I do adore fried things. But sometimes you just have to get away from the grease, especially [...]
Oysters have always been a natural for shooters – their fresh ocean-y liquid is like a complementary soup when taken on the half shell. This, of course is elevated when topped with mignonette and all the lovely sauces that can top them. But they aren’t the only seafood suited for this privileged treatment. Sushi style [...]
I was strolling through The Fresh Market a few weeks ago, trying desperately not to get caught up in the displays of holiday cuteness made to throw me off budget. Why do I even keep trying? I get “got” every time. This particular time it was a bottle of limited edition Pumpkin Spiced Cider. Cute [...]
Not only are anchovies delicious, but they are nutritious, too. These silver fleshed beauties are plentiful in heart healthy omega-3 fatty acids. And if you’re looking for seafood with low mercury levels, anchovies are a great solution. If you need a fresh way to experience anchovies, try nigiri zushi with various toppings. With a [...]
Crisp apples are one of my favorite secret sushi ingredients. Inside sushi rolls, they add exquisite texture and taste. Their sweet tart nature pairs particularly well with tangy sushi rice. So why not feature them as a sushi topping? Here the traditional nigiri duo of grated daikon and grated ginger play a flavorful role. Each [...]
Crunchy Buddha’s Delight There is enough going on in this roll to delight vegans and meat eaters! Be sure make plenty. Vegan Tempura Crispies 1/2 cup flour 1/2 tsp baking powder Pinch of salt 1/2 cup ice water Oil for frying Heat enough oil (to 350 degrees F) in a skillet to form a [...]
Peanut and Cucumber Gunkan Maki Peanuts and cucumber make excellent little “sushi boats” or gunkan maki. The use of a mandoline is key as the cucumber needs to be sliced very thin. Sliced properly, the cucumber will hang on to itself like a slap bracelet. If your cucumber is too thick, you may [...]
Unagi, or broiled freshwater eel, is a very popular sushi topping and filing for sushi rolls. But that’s a problem. Freshwater eel is not a sustainable seafood choice. When dining out, you want to avoid all sushi that includes freshwater eel as an ingredient. And unfortunately, that also means abstaining from the sweet eel sauce [...]
Eel-free Eel Sauce The sweet eel sauce used in sushi bars can be easily made at home. Making it yourself allows you to customize the sauce into one that can be enjoyed by both vegans and those that eat seafood. The key is the use of a raw sugar such as jaggery. If [...]
