Sushi Bar at Home

So, I got these lemon cucumbers in my box this week. I thought that I would try to put them in some sushi rolls.

I cut up and peeled the lemon cucumbers and some regular cucumbers that were in my box.

It is hard to believe; but, making sushi at home is really easy. You just make and dress the rice and then roll whatever you like into the nori (seaweed). The key to making good sushi is using good rice. I really like Nishiki Premium Grade Rice.

Making the rolls is not very difficult. You put your nori on a bamboo rolling mat, spread rice on the mat, add filling, and then roll using the mat. This process takes a bit of practice; but, you will quickly get an idea of how much rice and filling you need and how to roll it properly. The rice is super sticky and acts as a glue and that makes the sushi making process fairly easy.

After making the cucumber rolls, I perused the refrigerator and realized I had some avocado and smoked salmon. The cucumber rolls and the smoked salmon/avocado rolls were really good. This is a great cooking project for children because they can spread the rice on the nori, add whatever filling them like, and roll the sushi.

To recreate the sushi bar experience I also made a salad of iceberg lettuce and shredded carrot with a ponzu soy dressing.

Once you get the hang of making sushi at home and stock up on some of the essential items for this dish you will find that sushi makes a nice weeknight meal or a special weekend treat. What can be better than eating sushi in your pajamas?

Sushi rice

Adapted from The Ultimate Rice Cooker Cookbook by Beth Hensperger and Julie Kaufmann

Note: I have a Japanese rice cooker that I use to make my rice; so, I follow this recipe. If you do not have a rice cooker, follow the cooking directions on the back of the bag of your sushi rice and then make the vinegar dressing according to this recipe.

Ingredients:

2 1/4 cups of high-quality Japanese style short- or medium-grain rice

2 1/4 cups of water

2 tablespoons of sake

1/4 cup of rice vinegar

1 tablespoon of sugar

1 teaspoon of salt

1. Wash the rice thoroughly. I put my rice in a thin mesh strainer and cold water over it until the water comes out clear. Add the cooking water. You can let the rice soak for 30 minutes in the cooking water. If you are pressed for time you can skip this step.

2. Add the sake to the rice. If you are using a rice cooker, close the top of the cooker and set for the regular or sushi cycle. If you are not using a rice cooker, follow the cooking instructions on the back of your bag of sushi rice.

3. While the rice is cooking, prepare the vinegar mixture. In a small saucepan, combine the vinegar, sugar, and salt. Simmer over medium heat, stirring occasionally, just until the salt and sugar melt. Remove from heat and allow to cool to room temperature.

4. If using a rice cooker, when the machine switches to the Keep Warm cycle, let the rice steam for 15 minutes. If you are cooking your rice on the stove, when the rice is done cooking take it off the stove and let it slightly cool. You don't want it too cool because the hot rice really holds the sushi roll together.

5. Transfer the rice to a big bowl. Slowly add the vinegar mixture and mix it into the rice.

Maki Sushi

Adapted from The Ultimate Rice Cooker Cookbook by Beth Hensperger and Julie Kaufmann

Ingredients:

1 recipe of sushi rice

6 sheets of sushi nori (roasted seaweed sheets)

Desired fillings -- cucumber, avacado, smoked fish, tofu, shredded carrot work well

Soy sauce, ready-to-eat wasabi

Pickled ginger

Additional Equipment:

Bamboo rolling mat for forming the rolls

1. Arrange the rolling mat in front of you. Place a piece of nori on the mat. Spread sushi rice on the mat and then arrange your filling in a row near the top of the nori.

2. Lifting the mat, not the nori, begin the roll by bring the strip of rice closest to you to the meet the strip of rice on the other side of the filling. Squeeze the mat gently but firmly, moving your hands along the entire length of the mat, to create a nice even log shape. Now complete the roll, stopping every so often to gently squeeze the mat and shape the roll. At the end, give a final squeeze, hard enough to firm and seal the roll but not so hard that the filling oozes out the ends. If the nori doesn't seal, dip your finger in vinegar and wet the edge of the nori.

3. Cut the roll into 6 pieces. Repeat the rolling and cutting with your five other rolls. Arrange the rolls on a serving platter. Serve with soy sauce wasabi and pickled ginger.

Crispy Salad with Grated Carrots and Ponzu Soy Dressing

Adapted from Everyday Harumi by Harumi Kurihara

Ingredients:

1 small head of iceberg lettuce

1 small carrot, peeled and shredded

1 tablespoon toasted sesame oil

1/4 cup mirin

1/4 cup soy sauce

1 1/2 lemons, juiced

1 inch piece of kombu seaweed (dried kelp), wiped of any salty deposits

1. To make the ponzu soy sauce: Put the mirin in a small saucepan, bring to a boil then reduce the heat to low to cook for a further 2-3 minutes to burn off the alcohol. Take off the head and add the soy sauce, lemon juice, the piece of kombu seaweed, and stir to combine. Leave to cool, then refrigerate.

2. Take make the salad leaves crispy, soak them in iced water then drain well and put in the refrigerator until ready to dress.

3. When you are ready to serve, mix the ponzu sauce and sesame oil together to make a dressing.

4. Put the salad leaves on a serving plate and sprinkle the shredded carrot on top. Pour the dressing over and serve immediately.

Week 14

Here is the box for Week 14:

In this week's box: artichokes, beets, cucumbers, gravenstein apples, hakurei turnips, iceberg lettuce, napa cabbage, red russian kale, strawberries, summer squash, cucumbers, and lemon cucumbers. I'm thinking of making some sushi rolls with the lemon cucumber. Hmmm, what else will I make?

CSA girl was psyched about the gravenstein apples!

Sesame Miso Chard

Several months ago I was listening a podcast of The Splendid Table and there was a story about various things to do with miso. It made me hungry and interested in trying miso; but, I wasn't sure where to start. Then, a few weeks ago I checked out a cookbook called Vegetables! By Pippa Cuthbert & Lindsay Cameron Wilson and I found a recipe for Sesame Miso Spinach. So, I thought to myself, why not try Sesame Miso Chard. I have already done a million things with chard -- let's try some miso.

I took this beautiful rainbow chard from my CSA box and separated the leaves from the stems.

Then, I made the miso dressing from the Vegetables! cookbook.

It was very easy to make. Just mix miso paste, hot water, soy sauce, and ginger in a bowl. I used shiro (white) miso. There are many types of miso. Shiro (white) miso is supposed to be mild so I thought that I would try it out.

Then, I sauteed the chard with vegetable oil, garlic, and red pepper flakes.

I added the greens to the bowl with the miso mixture and coated the greens with the miso mixture. Finally, I added sesame seeds and served it with brown rice and tofu.

I recommend combining the chard with some bland foods like rice and tofu or grilled chicken or fish and then mixing the chard with all the other ingredients. The miso sauce on the chard has a lot of flavor and works well when combined with bland foods. Try this out and let me know what you think. Also, let me know if you have any experience with miso. I am up for some further experimentation with this flavorful ingredient. It adds a meatiness to the veggies that makes this a very satisfying meal.

Sesame Miso Chard

adapted from Vegetables! by Pippa Cuthbert & Lindsay Cameron Wilson

Ingredients:

1 1/2 - 2 bunches of chard

1 clove of chopped garlic

1 pinch of red pepper flakes

1 tablespoon of vegetable oil

1 1/2 tablespoons of miso paste

1 tablespoon of boiling water

1/2 tsp soy sauce

1/2 tsp grated, peeled fresh root ginger

1 tablespoon of toasted sesame seeds

1. Wash and partially dry the chard. Separate the leaves from stems.

2. Combine miso paste, water, soy sauce and ginger in a bowl to form a smooth, thick sauce.

3. Heat a oil in a skillet on medium-high heat. Add the garlic and red pepper flakes and allow to cook for about 30 seconds -- until fragrant. Add the chard and coat with the oil mixture. Cook uncovered for about 3 minutes and covered for 3 minutes. When the chard is all wilted it is ready to be tossed with the miso sauce. Sprinkle with sesame seeds and serve.

Week 13

Sorry I did not post the box for Week 12. My camera broke. But, fear not dear reader I have a new camera and I'm back in business. So, here's the box for Week 13:

In this weeks box: broccoli, yellow and purple beans, celery, rainbow chard, islander peppers, kohlrabi, onions, parsely, romaine lettuce. This box is just a rainbow of veggies. I'm not going to have to do much to make some beautiful and delicious meals. Check back later to see what I make.

Chicken & Cabbage with Soy and Balsamic Dressing

I have to admit that cabbage is a challenge for me. I'm not really sure what to do with it; so, I went to the library and browsed through cookbooks. I checked the table of contents of various cookbooks and read their cabbage recipes. It was a pretty sad and uninspiring experience. CSA girl firmly believes that there is at least one great preparation any vegetable. Cabbage is no different. Then, I found Harumi's Japanese Home Cooking by Harumi Kurihara. I was a bit intrigued by Ms. Kurihara because she has been called the Martha Stewart of Japan. Then, I saw the photos of cabbage in her book. The photo for this recipe sold me. In the photo of this dish the cabbage was a glimmering light green cloud floating ethereally beneath the chicken. Is that really cabbage? I need to make this!

First, I cut the chicken into small pieces and marinated it in soy sauce, balsamic vinegar, garlic, and black pepper.

Then, I cut up the cabbage and cooked it in a tablespoon of vegetable oil and a tablespoon of butter.

At this point, I was wondering if this beautiful vegetable in my pan was really cabbage. Yes, it is cabbage! And, I should have made more.

I fried the chicken in about 1 tablespoon of vegetable oil. I think you could use less. Next time I would use 1/2 tablespoon or less. The skin from the chicken and the marinade coat the pan nicely; so, you don't need to add much oil.

I served it with some steamed rice. And, made some kid's plates.

This was a big hit with my whole family. I think you may be seeing quite a few of Ms. Kurihara's recipes on this site. I am amazed at what this woman can do with a humble cabbage.

Chicken with Soy and Balsamic Dressing

from Harumi's Japanese Home Cooking By Harumi Kurihara

Ingredients

2 tablespoons soy sauce

1 tablespoon balsamic vinegar

1 clove garlic, sliced

coarsely ground black pepper

1 lb boneless chicken thighs skin on

a little sunflower or vegetable oil

a few basil leaves -- to garnish

For the sauteed cabbage:

1 cup (or more) cabbage

1 tablespoon sunflower or vegetable oil

1 tablespoon butter

salt

1. Put the soy sauce, balsamic vinegar, garlic and pepper in a bowl and stir to combine. Cut the chicken diagonally into bite-sized pieces and marinate in the mixture for about 30 minutes.

2. Heat the oil in a frying pan and fry the chicken, turning halfway to brown both sides. It will take about 5 minutes to cook each side.

3. To make the sauteed cabbage: Roughly chop the cabbage into large pieces. In a wok or frying pan, heat the oil and butter, add the cabbage, saute until cooked, then lightly season with salt.

4. Place the cabbage on a serving dish and arrange the chicken on top. Pour over any remaining sauce from the chicken pan and garnish with basil leaves.

Zucchini & Corn Tacos

As I was perusing my CSA box, I noticed that I had some zucchini this week and I realized that I have not made my favorite taco recipe in awhile. This taco recipe is a good base for any seasonal vegetable you feel like eating. You can top the sauteed veggies with any cheese (I have used cheddar, monterrey jack, colby jack, and goat cheese) and then just add garnishes -- cilantro, avocado and salsa are some of my favorites.

I learned this method from my son, Simon, who learned it at school from his friend's mom (and my good friend), Juanita. Juanita made these for our kids as their pre-school for snack. When I picked Simon up from school he demanded to make them at home. He rattled off all the ingredients and when we got home he showed me how to make them. Juanita's recipe is for quesadillas. As Simon remembered it -- she put the corn tortillas on a baking sheet, spread a bit of melted butter on them, sprinkled cheese on them and then let the children add other toppings. Simon had olives on his quesadilla. Then, Juanita put them in the oven to melt the cheese. I told Juanita that this has become a family favorite and she told me that this is the way the taquerias in San Jose (California) make their quesadillas.

I have modified the recipe by adding more veggies and toppings and so what I make resembles a taco. You can call this a taco or you can call this a quesadilla. Either way, this is just plain good and a quick, delicious way to use a variety of seasonal veggies and locally produced cheeses. If you check out CSA girl later in the fall you will probably see this recipe using squash or sweet potatoes, greens and goat cheese.

Zucchini & Corn Tacos

Ingredients

1/2 large yellow onion, chopped

2 cloves garlic, chopped

1 large zucchini, chopped

1 ear of corn, kernels removed

1 tablespoon olive oil

2-3 limes

kosher salt

8-10 small corn tortillas

1 tablespoon of butter, melted

1/4 cup shredded cheddar cheese (or other cheese you like)

1/4 cup cilantro, chopped

2 avocados, chopped

salsa (optional)

1. Heat oven to 350 degrees.

2. Heat olive oil in a large skillet over medium high heat. Add onions and garlic and cook until softened. Add zucchini and corn cook until softened. Squeeze the juice of lemon over the veggies and cook for about 2-3 minutes.

3. Place 6 tortillas on a baking sheet. Brush each tortilla with melted butter. Sprinkle veggie mixture and cheese on top. Bake in oven for 3 minutes until tortilla is warm and cheese is melted.

4. Top each taco with cilantro, avocado and salsa (if using). Serve with lime slices.

Disappearing Zucchini Orzo

When I saw the zucchini in my CSA box I knew that I had to make this dish. I got this recipe from the book Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver with Steven L. Hopp and Camille Kingsolver. In this book, the Kingsolver/Hopp family spent a year eating only food grown in their backyard or from neighboring farms. This is the book that started my journey to becoming CSA girl. It's really funny, interesting, and full of good recipes.

This is a great recipe for someone who has a large crop of zucchini; because, you can just keep shredding zucchini and adding it to the orzo. I also like this recipe because it is a good way to use up whatever shredded cheese or fresh herbs that you have in your refrigerator. And, of course, I like this recipe because it tastes good. So, try this out. You can use different herbs and different cheeses. I added a few handfuls or mozzarella and gruyere because I had them in my fridge.

This is the healthy side of comfort food. I think of it as the locavore mac and cheese (especially if you add all the cheese I put in mine).

Disappearing Zucchini Orzo

Adapted from Animal, Vegetable, Miracle by Barbara Kingsolver with Steven L. Hopp and Camille Kingsolver

Ingredients

1 pound of orzo

1 chopped onion

2 chopped cloves of garlic

olive oil for saute

1 teaspoon chopped thyme

1 tablespoon chopped oregano

1/4 cup grated parmesan or any hard yellow cheese

1 1/2 cups mozzarella or any other gooey cheese like fontina, gruyere, goat cheese

1. Bring 6 cups of water or chicken stock to a boil and add pasta. Cook pasta according to package -- about 8-12 minutes.

2. Use a cheese grater or mandoline to shred the zucchini. Add olive oil to a pan and heat over medium high heat. Add onions and garlic and salt to taste. Cook until softened. Add the zucchini and cook until zucchini, onions and garlic are golden.

3. Add spices to zucchini mixture, stir thoroughly, and then remove mixture from heat. Combine cheese with cooked orzo, add zucchini mixture, and salt to taste. Can be served cool or room temperature.

Strawberry Jam

The problem with strawberry jam is that strawberries are low in pectin. In the least scientific terms -- strawberries do not want to get jammy they just want to get soupy. So, if you want to make strawberry jam you need to figure out how to combine them with some extra pectin. I tried using commercial pectin -- this envelope with this gooey stuff. It looked promising but did not work. Then my husband heard a recipe on the radio that used plums to increase the pectin. I needed to try the plum recipe. I needed to make perfect strawberry jam before all the summer strawberries were gone. It wasn't just a hobby -- it was an obsession.

I used my beautiful berries from Blue House Farm; but, I supplemented them with some locally grown strawberries I picked up at a roadside stand in Half Moon Bay. I also purchased some canning jars. I had a huge tamale pot that I could use for sterilizing the jars and processing them at the end. And, I had tongs.

First, I sterilized the jars. You can wash them with hot water and soap and put them in a hot water bath or you can run them through your dishwasher. You want them warm when you put the jam in them.

Then, I cooked the plums, sugar and lemon in a pot until it is very soft. At the end, I put the strawberries in and cooked them on high temperature for about 5 minutes.

I took my tongs and pulled the jars and lids out of the hot water bath. I put the jam in the jars and then submerged the filled jars in the hot water bath for 15 minutes. Then, I let the jam sit on a rack for 12 hours. Finally, I put the jam in the pantry. Ah, summer in a jar all year long!

Strawberry Jam

from the KCBS website

Ingredients

4 cups seeds and chopped red plums

1 1/2 cups of sugar

4 tablespoons lemon juice

4 pints strawberries, washed and cut in quarters

Sterilize the jars and lids and tongs (and any other equipment you will use for canning). Cook the plums, sugar and lemon juice in a thick bottomed, non-reative pot until very soft (about 30-40 minutes). Add the strawberries and cook over very high heat stirring constantly for 5-7 minutes (until strawberries are cooked and softened). Pack in sterilized jars with sterile lids. Submerge filled jars in hot water for 15 minutes. Set on a rack for 12 hours. Eat or put in pantry.

Week 11

Here is this week's box:

In this week's box are beets, carrots, garlic, lacinato kale, mei quing choi, radishes, salad mix, strawberries, and zucchini. Yum, yum, yum! Lot's of goodies -- lot's of possibilities. Check in later to see what I make.

Fennel and Kohlrabi Salad with Lemon Caper Dressing

I was looking for something to do with my kohlrabi and I found this recipe on the internet. I couldn't believe that it had 3 ingredients that I had in my box. Also, I was surprised that you can just eat kohlrabi raw. It didn't seem possible. But, it is possible and kohlrabi is good raw and thinly sliced.

This salad is easy to prepare. The kohlrabi and and fennel are thinly sliced (a mandolin would work well) and put in cold water with a bit of lemon juice.

Then you add the arugula and lemon caper dressing and that is it.

So, for those of you who still have some kohlrabi, fennel and arugula left in your CSA box from this week or for anyone looking for a new salad idea I would highly recommend this recipe.

This salad looks good and tastes good. It a special occasion salad but easy enough to make any night of the week. Enjoy!

Fennel and Kohlrabi Salad with Lemon Caper Dressing

Food Stories Blog

Ingredients

1 medium kohlrabi

1 medium fennel bulb

1 bunch of arugula

1 large handful of capers

The juice of 1 large lemon plus more for crisping the fennel

Black pepper

Sea salt

1 heaped teaspoon of wholegrain mustard

Extra virgin olive oil

1. Slice the fennel as thinly as you can and add to a bowl of cold water and lemon juice. Slice the kohlrabi and then pare strips off each slice with a vegetable peeler. Add to the bowl with the fennel.

2. In another small bowl, crush the garlic with a generous pinch of sea salt in a pestle and mortar. Or, just crush with the back of a large knife. Add some black pepper and a heaped teaspoon of whole grain mustard. Stir together. Add the juice of 1 lemon, the capers and twice the amount of olive oil. Whisk to emulsify.

3. Drain the water from the fennel and kohlrabi and place with the arugula in a bowl. Add the dressing to lightly coat. You may have some extra dressing. This can be kept in the refrigerator covered for a few days.