Mango ~ Orange Microwave Mochi

I hadn't made this in a long time.  Microwave Mochi

1 cup Mochiko

1 box orange or if you can find mango jello (maybe a Mexican one or make an unflavored)

1 cup water ( I used ½ cup water and ½ Mango Juice)

½ cup Sugar

½ teaspoon Mango extract (Asian Market carries)

Potato Starch Katakuro


Warm the water, add jello and sugar and cook only to dissolve pull off the stove
In a microwaveable bowl put the Mochiko in there quickly add the jello mixture.
Cover with Saran Wrap cook on high 5.00 stop at 2.5 minutes remaining and stir it fast a bit then cook the remaining.
On your board cover the with some starch and turn out the Mochi use a cutter or knife to cut.
You’ll need to smooth and press it out to soften and easier to cut.

FIGS FIGS FIGS

With tips from Zen Chef, I had figs in the fridge 4, but today I saw a beautiful basket of little ripe ones and snagged that basket.

So I had to reconfigure Mr. Wolfgang Pucks Pizza Dough Recipe.  I was able to break it down so I would only have dough for 2 medium pizzas.  (Success) I also made an alteration or I should say additions.

Here's my pie adapted by Wolfgang Puck

1/2 Cup Warm Water 110 degrees in a bowl

1/4 cup white wine (to the side)

1 1/4 teaspoon Yeast

1 Tablespoon Honey

1 Teaspoon Sugar

1 Tablesoon EVOO

1/2 teaspoon salt

1 teaspoon Parmigianno Reggiano Cheese the good stuff (Please don't use that green can)

1/2 teaspoon Italian Seasoning Dried or fresh

1/2 teaspoon Garlic and Onion Salt

1 teaspoon snipped chives

1.5 Cups All purpose and bread flour mixed or 1.5 cups "00" flour (I found at Nugget in Sac)

Put warm water into bowl , add honey , sugar and 1 Tablespoon olive oil and whisk around, sprinkle yeast over warm water let it sit up to 5-7 min.

Prepare in another bowl the remaining ingredients and whisk around.

When the yeast has expanded add 1/4 cup wine and the dry ingredients 1/2 cup at a time and keep stirring until it's all in and dough gets tighter.  Have on the side 1/2 cup flour on your board.

Get a timer and start kneading the dough for 5 minutes and really get in there and knead it. It's a small recipe so you won't work that hard.  Add a little flour as you go along until the tackiness is gone you'll know.

In a clean bowl add a little EVOO and put dough in there add a tad more EVOO to the top cover with saran wrap and put a towel and let it rise for 30-40 minutes.  This give you time to prep what ever you will put on your own pizza.  For this I prepped the cheese, sliced the prosciutto, caramelized the onions, sliced the mushroom and chives.

After the dough has risen punch that dough down, (good therapy) and turn out to board.  With this recipe it will make either one large or 2 medium.  The dough can go 2 days in the Fridge and you'll have to punch down.  You'll need to tuck the corners into a ball 4-6 times, then roll on your board for a minute it should stick just use the ball of you hand and roll.  Put dough on pan let it rise for the 2nd time 20-30 minutes. No more than that.

After this then roll it out to form toss it if you know how I don't.

If you have some cornmeal put a thin later on your baking dish or stone, I don't have a stone yet.

I put a thin later of EVOO on the pie use a brush if you want to then add yor ingredients.

There is no red sauce on this one....so let your imagination and create your own.

Bon Appetito!!! 

This was baked in a 425degree preheated oven for about 20 minutes keep an eye on it.

Finished with a little balsamic.  You can finish with truffle oil too..mmmmm

Pork Adobo

Pork Adobo folks  There is a steam cloud in this photo and it was still roaring but it was a good shot.
Bon Appetito!  Oh and it's masarap and it taste good too.

Rice Pudding with Yuzu and Mandarin Zest

Rice Pudding thought I'd give it a whirl adapted by: Tokyo Terrace with a tad few modifications

Mango Cinnamon Rolls with Macadamia Nuts

Came up with this recipe this afternoon.  I really wanted to make Poi Cinnamon Rolls but the Poi is frozen way back in the freezer to another time for those.  I always have Passion and Mango Puree so I figured why not try and make Mango Cinnamon  Rolls.

This is now at 2nd rise so stay tuned and will let you know the taste.

Braised Short Ribs

I had 2 thick short rib slabs....................was going to make vegetable soup with it and orzo.  But changed my mind.

Guava Rolls not too bad either

You know for the past fews weeks I have been ono for Punalu'u Bakery's Guava Rolls. I just didn't want to spend $27.50 in Fed X fees to send 2 bags to me

So I said well, since I am grounded with this head trauma, I might as well do something here.

Guava Concentrate and Preserves? Check

Flour and everything else? Check

Well here it is above.

Bon Appetito

Recipe is as follows:

1/2 Cup Guava Concentrate (Take one Frozen and cook down to a syrup and cool)

1/4 cup Guava Juice warmed to 110 degrees

1/4 Cup water warmed to 110 degrees

1 egg

1/2 stick good butter melted and cooled

1/4 non dry milk

1 tablespoon sugar

1 tablespoon honey

3 1/4 cups AP flour/bread flour (yes I mix both) (plus a 1/4 cup on the side to use while kneading) 

2 1/4 teaspoon of actve dry yeast

1 tablespoon coconut cream (this is the pkg to make coconut cream)

If you have Guava Jelly put a Tablespoon

Mix the warmed juice and water place yeast and sprinkly 1 teaspoon (separate from above) on the sugar to push the blossoming of the yeast let that sit up to 7-8 minutes

Mix the above ingredients and when the yeast mixture is ready mix it all in.

You'll need to knead the dough for 5 minutes use a timer and your biceps.  If you are lazy then use your bread machine up to the knead point.  I find that I like kneading it myself.

In a bowl spray with Pam or Mazola place your ball of beautiful pinkness into the bowl put a little canola oil on top of the dough cover with Saran Wrap and towel and let it rise until doubled. It's been warm outside so I let it rise outside.

After the initial rise punch dough down, turn it out and cut into 3 inch square.  Roll each square into a ball

and place in a prepared pan 2 inches apart or on parchment paper your choice let the dough rise for the 2nd time. Cover with Saran Wrap ( I keep the 1st one) and  Towel.  45-60 minutes.

Once ready to go separately from recipe brush carefully each roll with egg/water or egg/milk mixture for the glow.

**During the last 10 minutes of rising preheat oven to 400 degrees.

Bake 15-20 minutes until golden brown.

Manila Steamers

Nothing like a good pot of manila steamers and whoah, oh la la, hate to say it but this was indeed a good pot ful.  Buttery, winey, lot of onion and garlic, parsley and chive and seasonings oh and Anchovy Paste just a dab. mmmmmmmmmmmmmmm mmmmmmmmmmm mmmmmmmmmmmmm good. Bon Appetito.

Miso Tofu with Hamburger

I thought i'd see what to do different with the Tofu I got at market yesterday.  So gave Miso Tofu a whirl.
I did not coat the tofu with constarch and fry it separately that is too much oil.  So I threw in the tofu at the end turned off the fire and stirred gently.
This dish was kickin' which is now pappa's lunch

Fig Dessert Inspired by Zen Can Cook

Fig Dessert done with inspiration by Zen can cook Now I saw ripened figs and got all excited at Nugget.
The basket I purchased had the best ones but they were soft but heavenly sweet.

So out comes the Puff Pastry sometimes that stuff and I don't see eye to eye good thing I make extra cuts.
Anyhew, since I don't really Apricot Jam or Preserves, I don't know why I just don't.  I had some Lilikoi/Guava Jelly from the 'aina and voile my glaze.  So added a dab strip of mango sauce one side and guava pearls on the other side and doppled some macnuts.  My opinion Winnahs.  Because no thing in the pastry just the pasty.

So maybe I'll make a bigger one to bring to wherever the car goes Saturday.
Bon Appetito

Also made another Pizza with Wolfgang Pucks Pizza Dough and my other added ingredients OH lala

This Pizza came out pretty tasty.  Basil, Garlic Sausage, Salumi Arancia, Chives, Fontina Cheese and Pocho Sausage.   Mmmmmmm yummy

This mornings Breakfast now off to work.

Pizza pizza pizza

Been expirementing with Pizza Dough. Since I have the Foccacia Bread down my way. Then I started toying around with Pizza dough.  I have been intimated by the dough and I now can't figure out why.

Made some pizza's last week for my sister in laws.  My other sister in law told me about Wolfgang Pucks Dough..................whoah I tried that today and voile!!!  It was easier than what I was doing.

Now I like my crust flavored and medium thickness this was right there.

You can see his Pizza Dough on this website.

http://www.wolfgangpuck.com/

Bon Appetit

Beignetsadas (with Banana)

Mini Banana Beignetsadas my way with Orange Zest adapted by the Recipe Mini Banana Beignets in Food Networks latest Magazine.  These remind me of Malasadas and Beignets so making it a French Inspired Hawaiian Donut Hole.  Aloha and Bon Appetit.

I thought I'd give these another whirl.  I saw the recipe on Food Networks latest issue on the back
I made a first batch to the recipe.  I altered some of the ingredients and got the texture I wanted.
I also used a small/medium saucepan to heat the oil to work in small batches.  Oil heat 350-375 degrees.

Cake flour was fine but if you fry in a fry pan it gets a little saturated so I used a sauce pan and canola oil and small batches of 4-6 because they will fry fast on medium low heat.


I also adjusted the ingredients for a half batch here goes:


1/2 cup a/p flour (organic) Have an extra tablespoon on side

1/3 Soft as Silk Cake Flour

1 1/8 teaspoon baking powder

1/4 teaspoon salt

dash of cinammon like 1/8 of a teaspoon but use what you want I don't like a lot of cinnamon just want to taste it only.  I beleive the Banana is the Star here.

1/2 cup sugar (for dough)

1 med egg

1/4 cup whole milk (Organic)

1 overripe banana

Lemon or Orange Zest

1/2 teaspoon vanilla extract

Heat the oil in small or medium sauce pan to 350-375 degrees

I used a small cookie ice cream scooper for the roundness.  I'm not quick with the spoon

Have colander with paper towel to drain excess oil off the beignetsadas

Mix all the above ingredients with a wisk then ready to go you'll see the dough expand fast. Cook and have a small spider web ready to turn or chopsticks until golden brown drain excess and roll in plain sugar. (For me because the cinnamon is already in the mix I wanted to taste the banana and not just cinnamon)

So this small batch is nice and perhaps save on the calories. Hahhaha

Aloha for now until the next thing I decide to cook.

Foccacia in the round with Basil and Chive

My rectangular pan is still at mom's across the way so since I am making Seafood Brodetto need some bread for the sauce.

Ingredients for Bruschetta in bit with Chevre Peppere Goat Cheese

This is a Vegetarian Soup, I made.  Legumes, Black Eyed Peas, Lentils, Farrow and Barley, mandolin sliced zucchini chips and carrots and mushrooms in a Porcini Mushroom base and topped off with Chives.

This is what was left at the Ohana house, we all devoured it. Left a few pieces

Went to the Farmer's Market at De Carli Square the other morning, the Blackberries were so sweet, the Raspberries were tasty too.  The Strawberries delictable.

Last Night my daughter and I made 2 types of pizza.  The one on the left is with a sauce homemade of course.  Garlic Sausage, Onion, Salami Arancia from fatted calf, green olives, capers and Fontina Cheese.

The one on the right is a ceasar base with Morels, Asparagus, Shaved baby artichoke, basil, pancetta and Fontina Cheese. At the end a splash of white truffle oi.  Inspired by Zen Can Cook

Organic Beet Salad with Mandarins and Micro Greens

Dinner tonight, I prepared a salad with cooked organic beets I got at the Farmer's Market.

Tossed in some micro greens, mandarin oranges and sprinkled with Feta.  I think the Feta Cheese was a nice

balance with the beets.  I disliked beets for a long time as mom used to cook those and forced to eat them. But I have rekindled my like for them.  My dressing was Olive Oil, Chives and Pomegranate vinegar form Chateau St. Jean.

Entree' tonight was Squash Blossoms with Ginger and Beef over Rice.

Morimoto Napa 7/25 and 7/30

Pappa's Wagyu with Shoyu Dashi

Pappa's 10 year old Sake  $22. for 2oz

My steamed Halibut in Sake and pearl of Chili Oil with Black Bean Paste

10 Yr age Sake and Lychee Daquiri

The coffee was really good too

Donuts for 1 but we shared see sugars below

Front of Chef Morimoto's Restaurant on Main Street at the Riverfront

Kakuni Appetizer best Kakuni I ever had with Fried Burdock Root atop Scallop Congee

7/30/2010

My son in law said this beer was very good

I couldn't help it I ordered it again as my Entree' too onolicious

Pecan Brownie with Espresso Ice Cream and Brown Sugar Tuille and Espresso Bean

This above and below melted my heart I will go again and get this for myself.

Toro Tartare. These dishes were made specifically for Chef's restaurants.

I tried everything but the Wasabe.

This is Frenchie Salad with Quinoa miso dressing and Tempura Calamari

This could easily be an entree. She also had the Miso with Clams not pictured.

Not Auntie Anne's HotDogs but Haumea's Hotdogs

My friend Makio inspired me to make these.  She makes good buns.  So I attempted after seeing her photo's.

I love the Nathan's from Auntie Anne's but now I can make my own. Niman Ranch Hotdogs and Boar's Head are good too they have some good tasting snap.

Haumeabon's

Instead of Cinnabons which Frenchie and I were craving yesterday I made Haumeabon's instead.

Macadamia's with the Cinnamon Sugar and Buter., and Orange Zest in the icing. Bon Appetit.