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Sprouty Sprout Sprouts

Sprouty Sprout Sprouts

Almost 2 years ago, I had been craving alfalfa bad. I was pregnant with our second and the desire for those delicious greens was hitting me hard. But as a pregnant woman, you’re not supposed to buy sprouts at the supermarket because it often has 

Natto With Shiso

Natto With Shiso

If the thought of slimy, gooey, pungent, fermented soy beans make you run the other way, this post is not for you. If however, like myself, my daughters, and a large population of Asia, the thought of you makes your mouth water and stomach grumble, 

Hamachi Kama: 3 Ways

Hamachi Kama: 3 Ways

My sister (follow her on Instagram), who is a chef working at an upscale Italian restaurant in Brooklyn, gave me three hamachi kama (yellowtail collars) the other day when I went to visit her and my parents where they live in Queens. I was daunted by this particular ingredient because it’s an expensive appetizer in most Japanese restaurants–the collar/neck of a prized sushi fish known for its smooth and fatty flesh.

“Just salt and pepper and throw it into the oven.” she told me, without even batting an eyelash at the fact that I was panicking because WHAT IF I DESTROY IT?!? I’d never forgive myself.
Thankfully, it was frozen so I had some time to think about how I was going to prepare it. I went home and pulled up Google and think about it I did. For an entire week. Every time I opened up my chest freezer, it was staring at me, begging me to do something with it so it wouldn’t waste away in the frozen depths.

In the end, I decided to prepare it classically–roasted until crispy in the oven. But what would I pair with it in order to cut through the grease as I’m eating it? Many people do a citrus soy dip, but I wanted a little more variety.

Garlic miso to the top, negi miso to the left, shiso miso to the right.

I ended up making three different types of ways to eat it. First, a lime soy dip (because I had a lime I needed to use and soy sauce is always in my fridge.) Second, miso paste in the style of negi miso, which is scallions or onion chives mixed with miso paste, along with shiso miso and garlic miso. The third was a simple squeeze of lemon with salt, pepper, and shichimi powder. The onion chives and shiso came from my garden, which made it all the more enjoyable (you can click on the links which will take you to the page about growing them.)

And it was delicious. My mouth was watering once the scent of the roasting hamachi kama wafted from my oven but nothing could have prepared me for the tender, juicy, and succulent flesh that paired beautifully with each of the ways I ate it. I hopped from saucer to saucer, bite to bite, and downed an entire bowl of rice with just a single collar. The rest will be dinner and a late night snack, especially today as Tropical Storm Jose has drenched us in rain.

A light dusting of cornstarch seals in the juices and makes the outside extra crispy.


Ingredients:

  • Hamachi Kama (Yellowtail collar) defrosted
  • Cornstarch or sweet potato starch (optional)

For the Lime Soy Dip:

  • Half a lime, zested, juiced, and sliced
  • 3 tablespoons soy sauce

For the Miso Dips:

  • 3 teaspoon Miso, red or white,
  • Finely diced shiso, chives/scallions, garlic

For the Salt Dip:

  • Equal parts salt, pepper, and Togarashi powder
  • Lemon wedges

Hamachi Kama 3 Ways:
1. Preheat oven to 400 degrees Fahrenheit. Dab collars with a paper towel to remove as much moisture as possible. Dust with a thin layer of cornstarch and place on an oiled oven safe pan. Place into the oven for 25-30 minutes or until outside is golden. The oil content of the hamachi will lightly “fry” the cornstarch and make it extra crispy. It also seems to seal in the juices. You can do without but I enjoyed it this way.
2. While the hamachi is in the oven, combine the ingredients for each of the three dips. For the miso, mix each teaspoon with an herb (garlic, shiso, and onion chive) and set aside. Mix soy sauce, lime juice, slices, and zest in a saucer. Combine salt, pepper, and shichimi powder in another saucer, and place sliced lemon wedges on a plate.
3. Check to see if the collars are done. Remove from oven and allow to drain on paper towels. Arrange on plate with lemon wedges and enjoy by carefully removing the meat and trying it with any of the dips.

Go, Go, Goji!

Go, Go, Goji!

I was so excited when I saw a goji (Lycium chinense or Lycium barbarum) plant for sale at my local nursery, ladened with fruit. The first time I tried it, after the initial burst of sweetness, it became so bitter I spat it out, and 

Giddy Up, Horseradish!

Giddy Up, Horseradish!

This is the story of how I started out with one horseradish plant (Armoracia rusticana) and ended up with over 20. Horseradish is one of the few condiments that I can’t do without when eating raw clams or oysters. It’s also a delicious compliment to 

Sundried Tomato and Mozzarella Salad

Sundried Tomato and Mozzarella Salad

I had been wondering what to do with the sundried tomato in olive oil I had prepared some days ago, knowing that I will have to use it up soon or risk botulism (no matter how small) when I came across fresh mozzarella pearls in the supermarket. Of course I bought it and eagerly brought it home, knowing my husband loves mozzarella in all shapes and sizes. This recipe uses the sundried tomatoes in olive oil that I had prepared before, so take a look at that recipe if you haven’t already.

Ingredients:

Recipe:
1. Begin toasting the bread lightly in the oven.
2. Drain the mozzarella pearls and place into a bowl. Add the sundried tomatoes with garlic and rosemary in olive oil.
3. Salt, pepper, and dried chili flakes if using to taste.
4. Serve with the warm, slightly toasted bread as a delicious appetizer or snack for movie night (which is what we did.)

When Life Gives You Lemon Balm

When Life Gives You Lemon Balm

Lemon Balm (Melissa Officionalis) is a perennial herb part of the mint family with very similar growth habits. It’s hardy and invasive if left to its own devices, so like my mint, it’s been relegated to the invasive herb box where it holds its own 

Turkey, Meunster, and Peppermint Sandwich

Turkey, Meunster, and Peppermint Sandwich

If you’ve never used mint (or mint jelly) on a sandwich, you really should start. Seriously, you won’t be disappointed. I don’t know how to describe the deliciously fresh taste that using mint imparts, but it’s what I think of when I think of Summer. 

Mint Condition

Mint Condition

Mint, of the genus mentha, is one of the herbs that I always have on hand. Several different species exist, although I usually only keep one or two (currently, I have peppermint and chocolate mint.) It’s probably the least picky herb I have had the pleasure to keep, thriving in full sun to deep shade, watering a lot or watering a little–it seems that the more I neglect it, the more it grows. However, this causes it to be somewhat invasive, so I’ve relegated them to a flower box, where any other growing space is out of easy reach for their creeping volunteers. It does great in poor soils, and tolerates a wide range of soil acidity.

I like keeping it on hand for salads during the summer, or in place of lettuce for sandwiches. It goes divine in a summer iced tea, sweetened or unsweetened, and lemon/lime/orange-ades.

There’s really not much to say except that it’s important to keep it contained due to its highly invasive nature. Keeping it in mostly shade will slow it down, as well as keep the leaves large and prevent it from bolting too quickly. Of course, volunteers are easily pulled–it’s roots are relatively shallow and come up easily. I love working around, and so do bees and butterflies when it comes into flower. As a perennial, it comes back year after year, and is hardy down to USDA zone 3.

Sometimes I feel bad about containing it because it really is a very useful herb, and I would love for it to be used as a groundcover between other taller bushes, but I’m afraid it might smother or rob nutrients, so for now, it will have to do where it is.

Recipes with Mint:
Turkey, Muenster, and Peppermint Sandwich
Simple Mint and Chickpea Salad

DIY Bees Wax Wrap

DIY Bees Wax Wrap

I’ve been wanting to do this DIY for a while, but could not, for the life of me, find the bar of beeswax I had used to seal my mason bee house. I wanted to be as close to plastic free as possible, not only