Taking Root Recipe Suggestions

Kinpira Gobo Recipe

Via: http://www.japanesecooking101.com

Prep: 15 minutes

Cook: 10 minutes

Yield: 4 servings

While Gobo and carrot are the main ingredients, you could add things like Konnyaku, lotus root, and even meat like beef or chicken. You can also spice up the dish with thinly sliced dried red chili pepper.  Some people sweeten more, and others may not use much sugar at all.  It just totally depends on each home.  Adjust the seasonings and ingredients to your liking!

Ingredients:

  • 1 Gobo thinly cut
  • 1 carrot, thinly cut
  • 1 Tbsp oil
  • 1/4 C Dashi (or water)
  • 2 1/2 Tbsp Soy Sauce
  • 1 Tbsp sugar
  • 1 Tbsp Sake
  • 1 Tbsp Mirin (Rice Wine)
  • 1 Tbsp sesame seeds

Preparation:

  • Cut vegetables thinly. Let the Gobo pieces soak in water as you cut to remove the Gobo’s harshness. Leave for 5-10 minutes if you have time, and strain.
  • Put oil in a frying pan and heat at medium high heat. Cook the Gobo for a minute or two, and add carrot and stir-fry for 2-3 minutes. Add Dashi, soy sauce, sugar, Sake, and Mirin, and cook until the liquid is almost all gone.

Add sesame seeds and stir & serve.


Leek & Mushroom Bread Pudding

Via: http://www.epicurious.com – Susan Spungen

Prep: 30 minutes

Cook: 1 hour 15 minutes

Yield: 8-10 servings

 

Ingredients:

  • 1 10-ounce loaf brioche, cut into 1/2-inch cubes
  • 2 tablespoons unsalted butter, divided, plus more for greasing dish
  • 1 pound cremini mushrooms, trimmed and sliced
  • Kosher salt and freshly ground pepper
  • 1 medium fennel bulb, coarsely chopped (about 3 cups)
  • 1 1/2 tablespoons chopped fresh rosemary leaves
  • 2 leeks (white and light-green parts only) split lengthwise and sliced (about 4 cups)
  • 2 1/2 cups chicken / vegetable stock
  • 4 large eggs, lightly beaten
  • 2 tablespoons chopped flat-leaf parsley

Preparation:

  • Preheat oven to 250°F. Butter a 3-quart baking dish. Place cubed bread on a rimmed baking sheet and bake until slightly dry, 10 to 15 minutes.
  • Raise oven temperature to 350°F. In a large sauté pan over high heat, melt 1 tablespoon butter. Add mushrooms, and season with salt and pepper. Cook, tossing occasionally, until mushrooms have released their liquid and start to brown, 6 to 8 minutes. Scrape into a medium bowl and set aside, reserving pan.
  • Return pan to medium heat and melt remaining 1 tablespoon butter. Add fennel and rosemary, and cook until fennel softens and starts to brown, about 5 minutes. Add leeks and cook until all the vegetables are very soft, about 5 minutes more. Return mushrooms to pan, add broth, and bring to
  • a simmer. Season to taste with salt and pepper. Transfer vegetables to a large bowl and let cool slightly. Add cubed bread and eggs and toss until mixture is combined.
  • Transfer bread mixture to baking dish. Bake in the center of the oven until golden brown and slightly puffed, 35 to 40 minutes (add 10 minutes if the dish has been refrigerated). Top with parsley and serve immediately.

Do ahead: The dish can be completely assembled ahead up to 1 day ahead and refrigerated until ready to bake.


Olive Oil Roasted Leeks

Via: Bon Appetit

Prep: 15 minutes

Cook: 1.5 – 2 hours

 

Ingredients:

  • 2 leeks, white and pale-green parts only, cut in half lengthwise
  • 3-4 Tbsp. olive oil
  • Salt

Preparation:

  • Place a rimmed baking sheet in oven and preheat to 400°F. Cut leeks, white and pale-green parts only, in half lengthwise. Rinse well and pat completely dry. Toss with olive oil; season with salt. Arrange leeks, cut side down, on hot baking sheet and cover loosely with foil. Reduce oven temperature to 300°F. Bake until leeks are lightly browned on cut sides and very tender, about 1 1/2 hours.
  • Uncover leeks and turn cut side up. Increase oven temperature to 400°F; roast leeks until golden brown, 15-20 minutes. (Reserve the oil for making vinaigrettes or roasting vegetables.)Serve and enjoy, or let cool; cover and chill.

Do ahead: Leeks can be baked 4 hours ahead. Let cool and cover.


Braised Fennel

Via: Epicurious

Cook: 15 minutes Active: 25 minutes

Yield: 4 Servings

 

Ingredients:

  • 2 fennel bulbs, with fronds
  • 1 1/2 tablespoons olive oil
  • Salt & Pepper
  • 1/2 cup vegetable / chicken stock
  • 1/4 cup water

Preparation:

  • Cut off and discard stalks from fennel bulbs, reserving fronds. Chop 1 tablespoon fronds and compost / discard remainder. Cut bulbs lengthwise into 1/2-inch-thick slices, leaving core intact.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown fennel slices well, turning over once, 3 to 4 minutes total.
  • Reduce heat to low. Sprinkle fennel with salt and pepper, then add broth and water. Cook, covered, until fennel is tender, 10 to 12 minutes.
  • Sprinkle with fennel fronds

Pork Fillets with Bergamot Sauce

Via: backyardpatch.blogspot.com

Serves 2

Ingredients:

  • 2 large pork filets
  • 5 Tbls. butter
  • 2 shallots, finely chopped
  • 2 ½ Tbls. flour
  • ½ cup chicken or pork stock
  • 4 Tbls. dry white wine
  • 3 ½ Tbls. chopped bergamot leaves
  • salt & pepper to taste
  • 1 Tbls. double cream

Preparation:

  • Preheat oven to 400 degrees.
  • Wash the pork filets. Pat dry and season with salt and pepper and smear with half the butter.
  • Roast in a shallow greased baking pan for 25 minutes. Allow to rest 5 minutes before slicing.  Arrange slices on a warmed serving dish.
  • Prepare the sauce while the fillets are in the oven.
  • Sweat the shallots in half the butter until soft.
  • Stir in the flour and cook for about 1 minutes stirring all the time. Whisk in the stock.  Simmer until it thickens, stirring occasionally.
  • Slowly add the wine and 3 Tbls. of chopped bergamot. Simmer for several minutes then season to taste.

Remove from heat and stir in cream, pour over pork slices and garnish with remaining chopped bergamot.  Great served with mashed potatoes and broccoli.


Wild Bergamot Chocolate Cookies

Via: food52.com

Makes 2 dozen

For the wild bergamot sugar:

  • 1 1/2cups lavender bergamot tips (pluck the top few inches of the plant: you want the leaves and the tender, not woody, stems)
  • 3/4cup granulated sugar
  • Grind the two ingredients together coarsely in a food processor or blender, until the sugar turns green and there are no more plant pieces.

Make the dough and cookies

  • 1 ¼ cups unsalted butter, cubed, at room temperature
  • ¾ cup brown sugar
  • 2eggs
  • 1 ¾ cups flour
  • 1 ¼ cups cocoa powder, sifted so that it is not lumpy
  • 2 teaspoons baking soda
  • Cream butter with sugar and the wild bergamot sugar.
  • Combine the flour, cocoa powder, and baking soda.
  • Add the dry ingredient mixture to the butter-sugar mixture, slowly, until incorporated.
  • Wrap the dough in saran wrap and chill for 30 minutes.
  • Scoop the dough using an ice cream scoop and form into 1 1/2-inch balls with your hands.
  • Place the dough balls on a baking sheet lined with parchment paper, 1 inch apart.
  • Bake at 350° F for 5 minutes.

Rotate the tray and bake another 3 minutes, or until lightly brown.


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