Wednesday, May 25, 2016

Spicy Tuna Maki Video


YouTube Link: Spicy Tuna Maki
More Videos: Helen's Kitchen Channel

Recipe for 6-8 rolls

Spicy Tuna:
1 Lb tuna
1/4 - 1/3 cup mayo (or to taste)
sriracha hot sauce to taste
1 tsp soy sauce or to taste
2 scallions (white and pale green parts) finely minced

Tempura Batter:
142 g unbleached all-purpose flour (1 cup, scooped and leveled)
1 tsp Diamond Crystal Kosher salt (or 1/2 tsp table salt)
1.5 tsp baking powder
354 g ice-cold water (no ice cubes) (1.5 cups)
oil for frying

4 nori sheets cut in half
1 recipe Sushi rice

Soy syrup for garnish


Tuesday, May 17, 2016

Almond Pinenut Biscotti



Biscotti with almonds and pine nuts

Makes about 40

I got this recipe for wonderfully dunkable biscotti from Sheryl Julian, who adapted it from “My Kitchen in Rome” By Rachel Roddy.  I added a few notes for myself and weight measurements.  Have these with tea, coffee, or hot chocolate, and their rock hardness will turn into pleasant chewiness.  

2 cups all-purpose flour (10 oz)

1 1/4 cups granulated sugar (8.75 oz)

1/2 teaspoon baking powder

1/2 teaspoon table salt (or 1 tsp Diamond Crystal Kosher)

2/3 cup blanched almonds, very coarsely chopped

1/2 cup pine nuts

1 teaspoon fennel seeds (optional -- I didn't use it)

Grated rind of 1 lemon

3 eggs, lightly beaten (I used 3 extra large eggs = 167g without shell)

1. Set the oven at 400 degrees. Line a baking sheet with parchment paper.

2. In a bowl, combine the flour, sugar, baking powder, salt, almonds, pine nuts, fennel seeds, if using, and lemon rind. Stir well. Sprinkle the eggs on top and use a sharp rubber spatula to work the mixture until it is smooth (it will take a little effort).  I switched from rubber spatula to hands half way through and the mixture came together rather quickly.

3. Divide the mixture in half and shape each half into a long that is 12-inches long and 2 1/2-inches wide. Smooth the top with a palette knife dipped in cold water.

4. Bake the logs for 20 minutes, switching the sheet from back to front halfway through baking, or until the logs are browned. They will be soft in the middle. Slide the parchment onto a wire rack to cool for 10 minutes.

5. Turn the oven temperature down to 350 degrees. Line the baking sheet with clean parchment paper (I reused the same parchment paper).

6. Use a serrated knife to cut the logs on a slight diagonal into 1/2-inch slices. Set them flat sides down, close together, on the parchment. Bake for 15 minutes. Turn the slices and continue baking for 15 minutes more or until the biscotti are dry, browned, and crisp. Cool on a wire rack. 

Things to try: I'd add 1/2 tsp of vanilla extract to the dough.  They were a tad too sweet for me.  Should try with 1 cup of sugar (7 oz) next time.  Texture was perfect.