Sam Demands the "Sooshy"

Years ago in State College, I made a set of the little sauce cups shown above.
One of the few things I kept for myself.

Time to make the maki! My kids really love sushi rolls, especially California Rolls. In beginning of first grade, the kids in Sam's class were asked about their favorite foods. Much to the delight of his teacher, Sam wrote, "I love sooshy." His and Ethan's idea of a good date with mom is miso soup and sushi followed by a trip to the candy store for a small bit of mix-your-own sweets. Sushi is just so healthy, I somehow can justify the candy that follows.

My friend Michele turned me on to sushi years ago when we worked together in Harrisburg and also taught me to make maki (sushi rolls). Occasionally, I still make sushi rolls at home, but not so often anymore since you can buy it everywhere now...even in Vermont! Last week, Sam specifically asked if we could make some together. Honestly, who is going to refuse a kids who wants to cook with you? So, I picked up some smoked roasted salmon and some lump crabmeat from Costco and we made some yummy rolls together.

We made two combos: crab and avocado, and smoked salmon and cucumber. We also added some veggie cream cheese to some of the salmon rolls—which I must say, was my favorite despite that my purist tendencies lead me to distrust it as an acceptable combination. But then again, I love spicy tuna rolls, which I believe have some kind of spicy mayonnaise atop them. So much for being a purist.

If fish isn't your thing, try filling your maki with veggies like cucumber, shredded carrots, daikon radish, wilted spinach, or scallions. Tofu marinated in teriyaki sauce also makes a tasty flesh-free roll.

If you have never made sushi rolls at home you should buy a sushi mat. These, along with the  specialty ingredients like wasabi and sushi rice, are available at most supermarkets. I wrap my mat in cellophane to keep the rice from sticking to it. You could use a piece of waxed paper in place of the mat.

Sushi Rolls (Maki)

Makes 8 rolls (1-2 rolls per person)

3 cups sushi, or other short-grained rice

3 Tbs. rice vinegar

1 1/2 Tbs. sugar

8 sheets of sushi nori

Toasted sesame seeds

Filling ingredients

Smoked Salmon (about 8-10 oz. for 8 rolls)

Cucumber, deseeded, cut into long 1/2" thick strips (1 cucumber is enough for 8 rolls)

Creamed cheese (about 4 oz. for 8 rolls), optional

OR

Crab meat, picked over (about 10-12 oz. for 8 rolls)

Avocado, peeled and cut into strips (8 rolls will take about 1 1/2 avocados)

Cook the rice. Combine the rice vinegar and sugar in a large bowl. Add the hot rice, stirring well.

To make a reverse roll (i.e., the rice on the outside): Place a sheet of nori on your mat. Place about 1 to 1 1/2 cups of warm rice on the nori and spread it evenly over the whole sheet using your hands (I wear a plastic bag over my hands to keep the rice from sticking. 

Sprinkle the rice with sesame seeds. Turn the nori over so the rice side is facing down. 

Place fillings in a strip across the nori about 1" from the bottom. You can include a little rice to help "glue" your fillings in place if needed.

Roll the nori from the bottom, using the mat to help you make a tight roll. Repeat these steps until you have the desired number of sushi rolls. 

Slice each roll into 6-8 pieces, using a serrated knife with a wetted blade. Serve rolls at room temperature with wasabi paste, soy sauce, and pickled ginger.

Need to see what I am describing above? Check out SushiNow.

Fat Free Baking: A Few Good Recipes

Fat-Free Pumpkin Muffins just out of my oven

While I enjoy cooking authentic foods and embrace Julia Child's no holds barred approach to butter usage, you just can't eat like that every day. In general, I try to cook sensibly--reducing fat and using monounsaturates, sneaking in fruits and veggies in unlikely places, and upping the fiber with whole grain flours and flax meal.


Lately, I have been trying to be more mindful of the the kinds and portions of foods I eat. I am totally a carb addict so I can not go without an occasional treat. Plus, I live with two boys and Jim who appreciate those little homemade goodies. Over the past couple weeks I have been testing out and revisiting various fat free baked good recipes.


First, I made Chewy Applesauce Oatmeal Cookies (originally from the Dr. Cookie Cookbook). They were a lot more cakey than my usual oatmeal cookies, but still enjoyable. They were filled with chewy fruit, nuts, and oatmeal. Very nutritious. The boys enjoyed them and I felt pretty good about letting them eat 'em up. 
MY CHANGES, I subbed prune puree for half of the applesauce and used my trusty combination of oat and whole wheat flours in place of the all-purpose flour. Instead of wasting a bunch of egg yolks, I used 1/2 cup of EggBeaters instead of egg whites. In place of the recommended nuts and fruit, I used dates and pecans. I also upped the amount of oats by nearly a cup. These make a nice breakfast cookie with a cup of Earl Grey tea.

Moist and spicy with bits of chocolate chips. Mmmm.

Next, I made Fat Free Pumpkin Muffins. I found this recipe a while back when Jim's mom was on a fat-free diet. Most of the muffins I make are pretty healthy, but these definitely took it up a notch. Pumpkin puree is a great way to reduce or remove fat from baked goods. These are moist and springy. 
MY CHANGES: I added cinnamon and other pumpkin pie spices, chopped dried cherries, and a handful of bittersweet chocolate chips. Also used EggBeaters and my whole grain flour mix. I used pumpkin that Jim had roasted and frozen in the fall. I used honey in place of the corn syrup and reduced the granulated sugar by half. Also, tried it with butternut squash with excellent results. These were such a hit with Sam, Ethan, and I that I made them 3 weekends in a row!  Nice with Chai.

Very chocolatey! Don't they look good?

Then, I was just having one of those I-could-eat-a-bucket-of-chocolate days. I needed brownies! Once again I decided to try a fat free version. I have had good luck in the past with reduced fat versions, but the only time I tried a fat free version, it was too spongey. This healthy brownie recipe from Spork or Foon is not quite as dense and fudgy and chewy as full fat brownies, but it did satisfy my chocolate craving. They have a strong bittersweet taste and are somewhere between fudgey and cakey. I will likely make them again. 
MY CHANGES: I used egg beaters instead of egg whites, part oat flour, reduced sugar to 3/4 cup, added 1-2 extra Tbs. cocoa and omitted coffee granules. I also added a 1/2 tsp. baking powder.  No tea with these; maybe a small cup of milk.


Here are my observations in general. First, while the recipes I started with had no fat, they were still lllllloaded with sugar. I reduced it somewhat, but truth be told it could easily be reduced much more. What can I say? I like sugar! But I do plan to use less refined sugar and more natural products like honey, brown rice syrup, and agave. Second, there is definitely something lost in the texture when you take out all the fat. No crispiness, and the outside becomes sticky after being stored overnight. But they are satisfying still and much more guilt free. 


Good as an everyday kind of treat, but I'll be keeping the full fat recipes for those occasions when you just need the taste and crispness only butter can produce.

Gluten-Free Baking: Orange Chiffon Cake from Cybele Pascal's Allergen-Free Baker's Handbook

Orange Chiffon Cake with Orange Rum Sauce
as pictured in The Allergen-Free Baker's Handbook

In our family, we are fortunate not to have any food allergies. But I have an increasing number of friends and family with various food allergies, as well as many who have restricted diets for other reasons. I strive to get a delicious meal on the table for whoever is my guest.  I also just like trying out new ingredients and cooking techniques, regardless of whether they are related to ethnicity, health, or lifestyle.  I have amassed recipes that are delicious and can accommodate most any diet. 


A few months ago, I spent some time trying my hand at gluten-free baking. I have found that, by far, it is the most difficult dietary restriction to accommodate. Not long ago, those with gluten intolerances simply removed breads and baked goods from their diets completely, but now there are so many varieties of gluten-free flour readily available, there is no reason to.


My first encounter with gluten intolerance was in MD, where members of a family in our babysitting co-op were celiacs. Now, I have a sister and a sister-in-law who are eating gluten free diets. And, my good friend's Curtis and Michelle manage to get their kids fed with tasty and nutritious food daily, despite that combined they can not eat eggs, dairy, soy, nuts, gluten, and some miscellaneous fruits and veggies. With limitations like these, you certainly have to think outside the box and that can lead to exciting new discoveries. I enjoy cooking for their family because it is a bit of a challenge, but mostly because I like creating something we all can share. Families with food allergies are accustomed to carting food with them everywhere. A meal where they do not have to worry about that is a welcomed and deserved treat.


Sharing a meal is a collective experience, which can't work if someone is excluded. There are a plethora of recipes to accomodate just about any diet on the internet. So, I encourage all of you to be the one who brings something to the next potluck that can be eaten by an attendee you know is on a restricted diet. Bake the nut free, egg free cupcakes for your kids' bake sale (be sure to label the ingredients and wrap them up nicely so they do not mingle with the allergen-filled items). You will be making someone's day, I guarentee. Many recipes are so good that folks with no allergies will gladly wolf them down totally unknowingly.


Cybele Pascal's cookbook, The Allergen-Free Baker's Handbook, has a host of great recipes (FYI, you can also find much of it on Google Books). I purchased the book last summer and liked it so much I got one for my sister and friend. Between the three of us, we have tried many of her recipes with pretty consistently good results. Her secret ingredient is finely ground brown rice flour (she recommends Authentic Foods superfine brown rice flour, which I ordered online). It is healthy and does not produce the gritty texture you find with many gluten-free baked goods. 


This orange chiffon cake, with or without the glaze, is delicious.  By the way, it is cholesterol free and very low in fat. The sugar can also be reduced if you like. And you can easily sub in more traditional ingredients if you do not have allergies.

ORANGE CHIFFON CAKE WITH ORANGE RUM SAUCE
from Allergy-Free Baker by Cybele Pascal

2 cups plus 1 Tbs. granulated sugar
1 Tbs. Ener-G egg replacer mixed with 1/4 cup rice milk (=2 eggs)
1 cup orange juice
2 Tbs. orange zest
3 Tbs. canola oil
3 cups gluten free flour mix (=2 cups fine brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour)
3/4 tsp. xantham gum
4 tsp. double acting baking powder
1/2 tsp. salt
1 recipe Orange Rum Sauce (below)

Preheat the oven to 350° F. Grease a 10" tube pan or Bundt pan, and dust with a little flour mix, tapping out any extra.

In a mixer bowl, combine 2 cups sugar and the egg replacer. Beat on medium speed for about 1 minute.

Add the orange juice, zest,  and oil. Mix for about 1 minute more.

In a separate bowl, combine the flour mix, xantham gum, baking powder, and salt.

Sift the dry ingredients into the wet ingredients in three batches, mixing after each addition. Mix until smooth, about 1 minute.

Pour the batter into the pan. Sprinkle the remaining sugar evenly over the top.

Bake in the center of the oven for 40 minutes, or until lovely golden brown on top, rotating the pan halfway through. Let cool in the pan for 5 minutes before inverting onto a cooling rack. Let cool at rom temperature.

Place the cake on a cake stand or serving plate. Poke about 24 holes into the cake, and spoon abut half of the sauce over the top and sides, being sure to drizzle it into the holes. Reserve the remaining sauce to serve along with sliced of cake.

This cake is best the day it is made. Store covered in the fridge.


ORANGE RUM SAUCE

1/2 cup sugar
2 Tbs. cornstarch
Pinch of salt
1 cup orange juice
1/2 cup amber rum
1 Tbs. dairy-free, soy-free vegetable shortening
1 tsp. vanilla

Whisk together the sugar, cornstarch, and salt in a small saucepan. Whisk in the orange juice and rum, and bring to a simmer over medium heat, stirring continuously, until it thickens slightly, about 5 minutes. Remove from the heat and stir in the shortening and vanilla.

Pork Roast with Roasted Vegetable Sauce

I like Lidia Bastianich's cooking shows on PBS and I have a couple of her cookbooks. One I bought specifically for a dessert recipe (ricotta dumplings with warm strawberry sauce) that I was shocked not to find anywhere on the internet, despite that it was featured on her show. That was last year. I still haven't made it.


I did, however, use one of her recipes from Lidia's Family Table last night. Finding myself with a large pork loin roast from a supermarket sale I could not pass up, I was trolling through my cook books and found her recipe for Roast Pork Shoulder with Roast Vegetable Sauce. I just happened to have all the ingredients, except leeks, on hand. It is an easy dish to prepare and yields a tender meat with a wonderful sauce. It does take 2 to 2 1/2 hours of cooking time though, so it is a nice weekend meal. The house smelled delicious all afternoon.


I served it up with a mashed rutabaga and potato mixture, and a side of peas. Lately, I am all about sneaking turnips, sweet potatoes, parsnips, and other root vegetables into my mashed potatoes. It is just so much more flavorful and healthy. I think a creamy polenta would also be wonderful with this.

Roast Pork Shoulder with Roast Vegetable Sauce
Serves 6-8

5-7 lb. pork shoulder roast, bone in (I used a 4.5 pound pork loin)
1 1/2 tsp. salt
2 Tbs. extra virgin olive oil (I used a couple tsp.)
4 medium onions, peeled and chopped into 1/2" pieces (I used 1 1/2 extra large ones)
2 medium carrots, peeled and cut into 1/2" chunks (I used three large; we like carrots)
2 medium leeks (white and green parts), rinsed and chopped into 1/2' pieces (I left this out)
3 celery stalks, cut into 1/2" pieces
1-2 cloves minced garlic (my addition)
1/2 ounce dried porcini mushrooms, chopped into small bits (1/4 cup)
1 tsp. whole black peppercorns
1 packed Tbs. fresh rosemary needles (I used about 2 tsp. dried, crumbled)
2 large bay leaves
3 Tbs. extra virgin olive oil (I used a Tbs. or so)
1 tsp. salt, or less to taste
3 cups turkey or vegetable broth, or water (I used canned chicken stock)
1 1/2 cups dry white wine

Arrange rack in the middle of the oven and preheat to 400° F. Rinse and dry the roast, leaving fat on top. Rub with oil and salt. Set, fat side up, in roasting pan.

Scatter all chopped vegetables and seasonings (except the 1 tsp. salt) around and toss everything together with oil. Pour the wine and stock into the pan so the cooking liquid is 1" deep.

Roast for an hour then turn the vegetables and return it to the oven for another hour or so. Lydia says the internal temp should be 170° but I think 155-160° is better for a loin roast. You can return it to the empty roasting pan and crisp it up more in a 425° oven, if desired. A glaze of 2 Tbs. B grade maple syrup and 2 Tbs. Dijon mustard can be applied at this time. (I did not return the roast to the oven as it already has a nice exterior).

Remove the pork to a platter to rest. Using a potato masher, crush the cooked vegetables in the juices, breaking them up into little bits. Set a sieve over a saucepan and pour the veggies and juices into it, pressing to release as much liquid as possible. After it settles, skim the fat. Bring the pan juices to a boil and reduce until it is the consistency and flavor you like. Taste and adjust salt and pepper.

She also suggests you can thicken it with some fine breadcrumbs (about 1 tsp. per cup of sauce; then strain again before serving).

Still haven't installed the tile backsplash yet, but...

An aside about my range:
This is a time when I really appreciated the fifth, middle burner on my range. It is the perfect size for roasting pans—great for making gravies and for searing things before an oven braise. When we remodeled the kitchen in this house, I shopped around and ended up getting a GE Cafe range. It had the biggest oven, plus a second oven below, and a fifth middle burner that makes the entire cook surface one level, which I love when I need to move big pans around. It also has a griddle you can use with the middle burner, which I use all the time. It has two high BTU burners that bring things to a boil in a flash and all the burners simmer like a dream—no more burnt rice. It was also a lot cheaper than other stoves I was looking at. I found a good price online which Lowes matched. Then I used a 20% off coupon and got a rebate for free shipping. I got the matching hood too, which I also love.

Buffalo Chicken Meatballs. What's Not to Like?

Shhh. This photo is from Martha's website. I always seem to forget to photo
my food. Mine looked just the same, though perhaps displayed less beautifully.

So, I was watching an episode of the Martha Stewart show over December vacation and it was all about meatballs. One of the many kinds featured was Buffalo Chicken Meatballs. I love buffalo wings, but they are so messy. These are simpler to make and can be eaten more modestly at a cocktail party with a toothpick.


I made them a couple weeks ago, finally. The kids ended up eating dinner at our neighbors' house and Jim was suffering from some sort of digestive upset at the time, so I ate them for dinner alone while enjoying the quiet and a netflix movie. I put extra hot sauce on them and served them with a big crunchy salad topped with blue cheese dressing (BTW, Marie's brand has a good light version). I enjoyed them thoroughly. I brought the rest to a work potluck, where they were eaten right up. 


Sam and Ethan did end up trying them but found them to be too spicy. I would myself classify them as mild, although my Scoville tolerance is considerably more developed than theirs. Or more likely, my nerve endings have slowly been deadened from years of eating spicy foods. I do like foods that give cause a bit of sweat and burn.


Mini Spicy Buffalo Chicken Balls with Blue Cheese and Hot Sauce
Makes about 75 mini meatballs.

• 2 tablespoons olive oil
• 1/2 cup (1 stick) unsalted butter
• 3/4 cup Frank's RedHot hot sauce, plus more for serving
• 2 pounds ground chicken, preferably thigh meat
• 2 large eggs
• 2 ribs celery, minced (about 1 cup)
• 1 2/3 cups dried breadcrumbs
• 2 teaspoons coarse salt
• Blue Cheese Dressing
• Celery sticks, for serving

1. Preheat oven to 450 degrees. Evenly coat a large rimmed baking sheet with olive oil and set aside.
2. Place butter and hot sauce in a small saucepan over low heat. Cook, whisking, until butter is melted and hot sauce is well incorporated. Remove from heat and transfer to a large bowl; let cool to room temperature, about 10 minutes.
3. Add chicken, eggs, celery, breadcrumbs, and salt to bowl with butter mixture; using your hands, mix until well combined. Roll chicken mixture into firm, 1-inch round balls (I used a 1" ice cream scoop for this) and place on prepared baking sheet; arrange the meatballs in rows so that they are touching on all sides. Transfer to oven and bake until cooked through, about 15 minutes.
4. Take out of oven and let stand 5 minutes before removing from baking sheet. Place on a serving platter and drizzle with hot sauce; serve with dressing and celery sticks.

Check out this and other meatball recipes here.

I survived birthday baking season!

The whipped cream frosting has gelatin in it
to keep it stable. 

Right after the holidays, our family goes directly into birthday season. Jim's was in January. In February, Sam and Ethan celebrated their 9th and 8th birthdays, respectively. For me, it was like a non-stop bake-a-thon. When I was growing up, I got one birthday cake that we ate after a family dinner. Nowadays, the kids have it made—family cake, school cupcakes, another cake for a party with friends. For me, this is five cakes in one month! Thankfully, the boys still are okay with combining their friend parties, or it would have been six.


This year, Ethan, whose birthday comes first, opted for alternative desserts. He asked me to make trifle for his family birthday dinner and lemon bars to take to school. At their friend party (they each chose 2 kids to take skiing--too fun!) they agreed on a lemon poppy seed bundt cake (egg free). Then came Sam's turn. He chose a four-layer coconut cream cake, filled with coconut pastry cream, and topped with coconut whipped cream frosting. He also chose coconut cupcakes with coconut cream cheese frosting to bring to school.


Well, that was a whole lotta baking, I must say. And, while I love to cook, I would not call myself a baker. Do you all do this same crazy multi-dessert scenario for kids' birthdays or am I just particularly insane?  Luckily, it all turned out okay and the boys were happy.  Now, I have until next January before the birthdays begin again.


Really, though, what 8/9 year old asks for trifle? ... or a four layer cream cake?  Where is the great American love for Betty Crocker?

I forgot to take a pic of ours. Although, it is not hard to make an
impressive looking trifle. This one's from Yum Sugar.

ETHAN'S BIRTHDAY TRIFLE BAR

Not only did Ethan want trifle, instead of cake on his birthday, he wanted a make-your-own-trifle buffet. The boys and their friends are big fans of the make-your-own spread, which we often do for tacos and crepes.

In case you have never eaten it, trifle is an English dessert generally consisting of layers of pudding, jams, fruit, pieces of cake, and whipped cream. It is usually served in a glass bowl (we used wine glasses) so you can see the lovely stratification.

The spread for Ethan's birthday was fairly extensive (as is called for on such occasions as one's 8th birthday):

The pudding—chocolate and/or vanilla. I have been using this pudding recipe from Martha Stewart for many years. Just as easy as the box, but much tastier.

The cake—I cheated here and bought madeleines and chocolate pound cake from the supermarket bakery.

The sauces—warmed homemade rapsberry jam and melted nutella.

The fruit—sliced bananas and fresh berries.

The toppings—chopped pecans, peanut butter chips, mini-marshmallows, toffee bits, chocolate chunks.

And, whipped cream, of course! I used the trusty whipped cream whipper for this. It is a must-have kitchen tool in our house.

Photo from Simply Recipes.
Mine actually looked nicer!

Here are some of the other recipe links:

Coconut cupcakes with coconut cream cheese frosting from Simply Recipes. I added a little coconut extract to the frosting, and a little extra powdered sugar since it seemed too thin.

Low-fat lemon squares from Cooking Light. These are a go-to favorite. Sooo lemony. I made a triple batch so we could keep some for home.

Photo from MyRecipes.com

Allergy-free lemon poppy seed bundt cake adapted from the Allergy Free Baker cookbook by Cybele Pascal. One of our guests can not eat eggs so I used this recipe but used regular milk and flour (without xantham gum). 

Coconut cream cake with coconut pastry cream from Zoe Bakes. Instead of the meringue topping she suggests, I topped it with whipped cream frosting. This cake is best eaten soon after frosting as leftovers need to be refrigerated, which makes hardens the cake. Actually, this combo would make a lovely trifle, perhaps with some fresh mango thrown in.

Whipped Cream Frosting from Taste of Home. It does not get great ratings but it works well for me. Double the recipe for a layer cake. I added some coconut extract too.

Chocolate Truffle Cake: What Jim eats on his Birthday

So, Jim just turned 45; gasp! How can that be? He opted for a nice dinner at home of steak in red wine sauce, garlic mashed potatoes, and dilled carrots. I also made wedge salads, which despite their ease of preparation and the fact that they are made with the pariah of leafy edibles, iceberg lettuce, are just so satisfying.


For dessert he asked for a three-layer chocolate cake with a creamy chocolate truffle filling and a dark chocolate ganache. It was actually a recipe he stumbled upon himself in one of my mom's old cooking magazines and had previously made himself with great success. It is a little known fact that Jim does like to make the occasional chocolate confection. Years ago, after he extravagantly bought me a Kitchenaid stand mixer that I did not immediately use, he spent a few months using it himself to make a variety of chocolate desserts. His ganache is exceptional.


So, back to the cake at hand. It took me about four hours to make, bake, and frost it. Even so, the decorations are a little lacking; it is just not my bag. Good thing I had taken the day off from work. Luckily, it was just as delicious as the one he made. I guess anything that has a pound of chocolate, a pound of butter, and a container of heavy cream would tend to taste good.

This cake is superb if you love chocolate. I personally think you need to have a little vanilla ice cream, or even a glass of milk, to balance it. Worth making for a truly special occasion. Time consuming, but not difficult.


Here's a link to the Chocolate Truffle Cake recipe at Taste of Home, which incidentally also has the most delicious fresh Glazed Raspberry Pie that is a go-to summer recipe for me.