Since I just had some lovely sushi last night, I figured it was about time to post a sushi recipe.  While I always enjoy going out for sushi, I also love making it myself.  It seems like a daunting task, but once you learn the method, you can make lots of sushi rolls for a fairly low price.  If you can purchase a bamboo mat, that's helpful in rolling the sushi.  This recipe goes out to Dan & Lucas, who first taught me how to make sushi in dear old Ketler Kitchen at Grove City.  (See picture.)  The nice thing about sushi is that once you know the basics, you can fill them with anything you want.  My current favorite is a meditteranean version with salmon, pesto, and roasted red pepper.

Sushi from Scratch--California roll recipe


(makes 4 rolls)

2/3 cup uncooked sushi rice (found in most grocery stores)


 3 tablespoons rice vinegar

4 sheets nori seaweed sheets (found in most grocery stores in the asian sections)

1/2 cucumber, peeled, cut into small strips

1 avocado sliced into thin strips

1/2 pound imitation crabmeat, flaked  (or substitute your favorite fish here)

2 T. sesame seeds

2 T. pickled ginger

Soy sauce & wasabi paste for dipping

Follow instructions on rice package.  The standard is usually to rinse the rice in cold water until the water runs clear.  Then add 1 1/3 cups of water to rice in a medium saucepan and bring to a boil.  Stir, then cover and reduce heat to low and simmer for 20 minutes. 

Do not lift lid after rice is cooked.  Remove from heat and let stand for 10 minutes.  Then add rice vinegar and fan the rice to cool it.  Stir until mixed.  Set aside.

Center one sheet nori on a bamboo sushi mat (or plastic wrap if you lack the bamboo mat). Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer, leaving a 1-inch space on the far end of the nori.  

 Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat (or fish) in a line down the center of the rice. Sprinkle with sesame seeds. 

Lift the end of the mat, and gently roll it away from you over the ingredients, pressing gently. Roll it forward to make a complete roll.  Squeeze tightly to seal.  Repeat with remaining ingredients.

With a sharp knife, slice rolls into 6 or 8 pieces.  Serve with pickled ginger, wasabi, and soy sauce.

 

     Even though I was going to post a savory recipe to counteract yesterday's cheesecake, I just can't wait any longer to post this little gem.  It looks so simple that most people wouldn't try it because they'd probably figure it wasn't anything special.  They'd be wrong, though.  This is a favorite of mine because I am a huge whipped cream fan and pineapple is one of my favorite fruits.  Oh and did I mention there are pretzels in it?  All of this equals a winning combination. 

While it sounds like a summer dessert, you really can make it any time of year since it takes canned pineapple. And since Spring is around the corner...I hope...all the more reason to make this dessert.  (Warning: you can't just have a small amount of this...it's very addictive!)


PIneapple Fluff

(Serves 6)

1 cup coarsely crushed pretzels

1/2 cup butter or margarine, melted

1 cup sugar, divided

1 (8 ounce) package cream cheese, softened

1 (20 ounce) can crushed pineapple, drained

1 (12 ounce) container frozen whipped topping, thawed

In a bowl, combine pretzels, butter and 1/2 cup sugar. Press into a 13-in. x 9-in. x 2-in. baking pan. Bake at 400 degrees F for 7 minutes. Cool.

Meanwhile, in a mixing bowl, beat cream cheese and remaining sugar until creamy. Fold in pineapple and whipped topping; chill until serving. Break pretzel mixture into small pieces; stir into pineapple mixture.

 

Don't let the word "cheesecake" scare you from making this one.  I speak the truth when I say this is an extremely easy dessert to make--even if you're not good at baking!  It's basically three steps and you arrive at cheesecake heaven.  And it's a crowd-pleaser.  I've made it for dinner parties and have been told by several people that it's one of the best desserts they've ever had!  The nice thing about this cheesecake is that you don't even need a springform pan.  Just a plain old pie plate will do!  It's especially lovely if you garnish it with fresh raspberries and a drizzle of white chocolate. 

White Chocolate Raspberry Cheesecake

(serves 8)


2 (8 ounce) packages cream cheese, softened

1/2 cup sugar

1/2 teaspoon vanilla

2 eggs

3 (1 ounce) squares BAKER'S White Baking Chocolate, melted

1 (6 ounce) OREO Pie Crust

3 tablespoons raspberry preserves


Garnish:

1 cup of fresh raspberries

1 (1 oz.) square white chocolate (or white choc. chips), melted


Preheat oven to 350 degrees F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in white chocolate. Pour into crust.

Microwave preserves in small bowl on HIGH 15 seconds or until melted. Dot top of cheesecake with small spoonfuls of preserves. Cut through batter with knife several times for marble effect.

Bake 35 to 40 minutes or until center is almost set. Cool.  Top with fresh raspberries and drizzle melted white chocolate over the top.

Refrigerate 3 hours or overnight. 



 

     Since I just went out for Chinese food last night, I figured I may as well stick with the asian theme.  Here's a recipe for some Chinese chicken you can make at home that is of  restaurant quality.  I wanted something I could make at home that would be a bit healthier than the deep-fried stuff you get in restaurants.  This turned out to be a great substitute.  I made it for a Chinese New Year party and it was a hit.  The sauce is absolutely amazing!

Sesame Chicken

(serves 6)


1 cup all-purpose flour
1/2 cup toasted sesame seeds, divided
1 teaspoon black pepper
1 teaspoon Chinese five-spice powder
1 teaspoon crushed red pepper flakes (optional)
5 (6 ounce) skinless, boneless chicken breast halves - cut into chunks
5 tablespoons vegetable oil
1/2 yellow onion, cut into wedges
1/2 cup green bell pepper, seeded and thinly sliced (I substituted chopped broccoli)


Sauce:
1 cup chicken broth
3/4 cup white sugar
2 tablespoons distilled white vinegar
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 teaspoon chile paste
1 clove garlic, minced
2 T. cornstarch
1/2 cup water
   


    In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter.

    Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Stir in onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. Reduce heat to low.

     Meanwhile,  bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve cornstarch into 1/2 cup of water, and stir into boiling sauce.  Simmer until the sauce thickens and turns clear, about 2 minutes. (Add more cornstarch if sauce doesn't thicken enough.)  Reduce heat to low, and keep sauce warm.


   Once chicken & vegetables are cooked through, add cooked sauce to the skillet.  Stir to combine and serve with a side of brown or white rice.

 

     Happy Mardi Gras!  To celebrate, make some crepes.  This is something that sounds difficult and is impressive to guests, but is actually very simple to make.  The batter is sturdy enough to not break apart when you flip it in a pan.  This crepe recipe is perfect as a dessert or a fancy breakfast.  Serve with fresh fruit, cream, a bit of chocolate, cinnamon & sugar, etc.  I didn't actually make these today but that doesn't mean you shouldn't!  Bon appetit!


Sweet Crepes
(serves 8)

4 eggs, lightly beaten
1 1/3 cups milk
2 tablespoons butter, melted
1 cup all-purpose flour
2 tablespoons white sugar
1/2 teaspoon salt


      In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
     Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately with toppings of choice.


 

     So apparently there's a place in NYC called Levain Bakery and they're known for the huge chocolate chip cookies they make.  I found several copycat recipes, so took a chance with a recipe I thought looked good.  And somehow, the results were disastrous!  The cookies spread like pancakes and turned out wafer thin.  Determined to not let one bad batch deter my efforts, I tried a different recipe.  Success!  (See picture below for my two very different cookie batches.)  Now, considering I never have actually tried the original Levain cookies, these may not taste at all like them...but regardless, they're pretty darn good.  The cookies are quite large if you follow the recipe, almost like little cakes.  If you want to impress people with not-just-your-average choc. chip cookie, I recommend this one.  I think if I make them again, I'd add nuts or maybe do a peanut butter version.  But still, these were devoured pretty quickly after I made them!


Big, Fat Chocolate Chip Cookies (inspired by Levain Bakery cookies)
(makes 1 dozen)


2 sticks cold and cubed unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar 
2 eggs
3 1/4 to 3 1/2 cups flour (add enough flour to make sure the dough is not too sticky)
3/4 teaspoon salt
3/4 teaspoon baking powder 
1/4 tsp baking soda
2 cups good quality semisweet chocolate chips or chunks
1 cup toasted chopped walnuts (pecans or macadamias work well, too)


Preheat oven to 350 degrees.

1. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time and beat until well incorporated. 

2. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate and nuts.

3. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients. Divide into 12 equal portions--mounds will be large!

4. Place each on sheet pan lined with parchment paper and bake in the preheated oven 16-23 minutes (depending on how gooey you like the centers), until very lightly browned, taking care not to overbake. Let cool on rack and store what you don’t immediately eat, in an airtight container. 


 

     This recipe goes out to Jake, who shares my love for Indian cuisine and considered this one of the best ice creams he has ever had.  And if you like the flavor of chai tea, you will enjoy this!  Also, it's quick to make, requires very few ingredients, and tastes absolutely amazing.  I made this for an Indian dinner party and it was a huge hit.  Definitely make this a day ahead so it can freeze overnight.  And yes, the recipe is correct in listing bread as an ingredient.  It gives an unbelievable texture and flavor to the ice cream!  Serve it with pistachios and a bit of reddi-whip and you're good to go. 

Kulfi
(serves 24)

1 can evaporated milk
1 can sweetened condensed milk
1 (16 ounce) container frozen whipped topping, thawed
4 slices white or wheat bread, torn into pieces
1/2 teaspoon ground cardamom
1/2 teaspoon cinnamon (or to taste)
1/2 cup chopped pistachios

Combine first 3 ingredients in a blender until smooth.  
Add bread pieces and spices and blend again until smooth.
Pour mixture into a 9 x 13 pan or 2 ice cube trays.  Sprinkle with additional cinnamon, if necessary.  Cover and freeze 8 hours or overnight.  
Top with pistachios and extra whipped cream to serve.

 

     I like to consider this my own creation...even though there are probably a million other recipes out there for this same pizza.  Basically, I was really in the mood for white pizza and I'm a huge fan of feta cheese, pesto, and spinach, so I sort of improvised, used ingredients I had on hand, and came up with this version of white pizza that is now the standard pizza that we make at my house.  I always just use refrigerated pizza dough but you could also use already made pizza crust, or even pita rounds would work.  This pizza is stellar with a side salad loaded with tomatoes and balsamic vinegar.  It's a great dish to make for a party, too!  Give it a try.


Spinach & Artichoke White PIzza
(serves 6)

1 container of refrigerated pizza dough
1/4 to 1/2 cup pesto sauce 
2 cloves garlic, minced
2 links chicken sausage, chopped  (or cubed cooked chicken)
1 can quartered artichoke hearts
1 cup of fresh spinach (or frozen spinach, drained)
1/2 cup chopped broccoli
1 cup sliced mushrooms
4 oz. crumbled feta cheese
2 cups shredded mozzarella cheese
1/4 cup parmesan cheese
A sprinkle of basil, oregano, and garlic powder  (or chopped fresh herbs are even better!)


Preheat oven according to pizza dough instructions.  (I think make ours at 350 degrees.)
Spread pizza dough into a 9 x 13 baking dish.  Spread pesto sauce on pizza dough and top with minced garlic.  Then, top with all remaining ingredients.  I always put the cheese and herbs on last since it holds the other toppings down and seals in the flavor.


Bake according to pizza dough instructions, usually about 15-20 minutes.  Slice with pizza cutter and enjoy!



 

     I have never been a huge fan of meringue cookies.  They are the type of cookie that usually pales in comparison to other cookies and they're usually hard and dry.  Naturally, I was skeptical when I found this recipe, but the fact that it had "chai" in the title was intriguing, since I'm a huge fan of chai tea.  So, I gave these a try and honestly, they are the best meringue cookies I've ever had!  They resemble little clouds...heavenly looking AND tasting.  Three days later and they're still soft and chewy--true to their title!  I adapted the recipe a bit and put toffee bits in place of white chocolate since I didn't have any.  I'm sure they'd be great with the white chocolate, but the toffee was a nice compliment to the spices and nuts.  A great cookie for tea!

Chewy Chai Meringue Cookies
(makes about 2 dozen)


3/4 cup powdered sugar
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. ground ginger
2 tsp. cornstarch
4 egg whites
1/2 cup granulated sugar
1/4 tsp. cream of tartar
Pinch of salt
1 tsp. white or rice vinegar
1 cup white chocolate chips  (or 1 cup toffee bits)
3/4 cup chopped nuts, lightly toasted (Macadamia or pecans)

Preheat oven to 300 degrees and line 2 baking sheets with parchment paper.

Sift together powdered sugar, cinnamon, cloves, ginger and cornstarch and set aside.

In a double boiler or a metal bowl set over a pot of boiling water, whisk together egg whites and granulated sugar until mixture is warm and sugar has dissolved. Be careful not to overheat, as egg whites will cook and congeal. 

Remove from heat, add cream of tartar and salt and beat with electric mixer until egg whites hold stiff peaks, about 3 minutes. Add vinegar and mix just until incorporated.

Gently fold in reserved powdered sugar mixture, white chocolate chips and nuts.

Drop by large tablespoonfuls onto parchment-lined baking sheets and bake for 30 minutes. Remove from oven and let cool on a rack.   Cookies will be soft in the middle and firm on the outside.

 

     Spanikopita is the Greek version of a spinach pie.  Instead of bread dough, you use phyllo dough instead.  The result is a flaky, flavorful dish that is sort of the savory form of baklava.  This is a recipe my mom has made for years and when you try it, you'll know why it's one of my favorites.  Oh, and if you make it for a dinner party, you can put it together a day ahead and just wait to bake it until the last minute.  I love when this is an option!


Spanikopita   
(Greek Spinach Pie)

Yield: 12-24 servings (depending on how small you cut the pieces)
 
Ingredients:

2 lbs (or 2 10-oz. boxes) frozen spinach, chopped
½ cup butter or margarine, melted
10 sheets phyllo pastry
½ lb feta cheese or Gruyere or cheddar
1 cup small curd cottage cheese
3 eggs, well beaten
Freshly ground black pepper, to taste
Freshly grated nutmeg
Salt to taste


Microwave spinach according to package directions.
  Preheat oven to 375 degrees.  Butter an 11 x 17 inch jelly roll or similar baking pan.  Brush butter on each of 5 phyllo sheets, place on bottom of pan.  (Keep remaining sheets covered with a damp cloth.)

Drain spinach and stir in feta cheese, cottage cheese, eggs, pepper, nutmeg, and salt.
  Place spinach mixture on phyllo sheets in baking dish; make certain to spread filling almost to edges of the pastry.

Place remaining phyllo sheets on top, brushing butter on each sheet as you assemble.
  (You can bake this dish later if you prefer; it keeps well in the refrigerator wrapped in foil.)

Cover baking sheet with foil and bake for 30 minutes.
  Remove foil and continue baking until golden brown.  Cut into squares or diamonds and serve immediately.