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Old 02-27-2011, 09:22 PM   #1
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GCC - Mushroom - PrincessFiona60

Welcome to my Dinner! Here is your seat:




Shiitake-Genmaicha Tea

½ ounce Dried Shiitake Mushrooms
Genmaicha Tea, loose or bags (I could only find bags)
Honey or Sugar to taste.

Bring 2 cups of water to boil, reduce to a simmer and add Shiitake, allow to simmer 30 minutes. Strain, reserving liquid. (Save mushrooms for something else)

When ready to serve, reheat Shiitake liquid to steeping temp and pour into 2 cups, add the tea and allow to steep. Add honey and sugar to taste.

Critique: Shrek doesn’t like tea, never has. He said, “Not bad.”

It wasn’t one of my favorite things, but it did have unique mushroom flavor, slightly sweet from the sugar I stirred in. The one on the left, in the picture, has more of the mushroom broth in it, the one on the right, less.




Bunashimeji Soup (Beech Mushroom)

3 ½ ounces Bunashimeji Mushrooms, trimmed, leave whole
3 green onions, trimmed and cut in 2 inch pieces
1 med carrot, trimmed, julienned - about ¼ cup
1 red jalapeno, trimmed and diced
2 cups Dashi, hot
4 Teaspoons Miso paste
1 tablespoon toasted sesame seeds

Sauté Mushrooms lightly, until just cooked. Sauté onion, carrot and pepper. Divide evenly into two bowls, add 2 teaspoons of Miso paste to each bowl and ½ of the sesame seeds. Just prior to serving, heat Dashi till hot and pour over veggies. Stir to mix in Miso.

Critique:
From Shrek: “Needed more onion flavor, very good. Little dash of heat from the jalapeno and the color was great. It didn’t need anything to further season.”

I really enjoyed it and made up some extra with the leftover veg for my lunches next week.



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Old 02-27-2011, 09:28 PM   #2
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Entree

Gingered Salmon with Rice and Maitake Confit

2-4 0unce Salmon filets, skin on
Pickled Ginger - 2-4 ounces

1 cup cooked rice, warm - I used wild/brown rice blend, cooked in Dashi and tamari.

Pat dry your salmon, lay in a non-reactive pan and layer the pickled ginger on top. Cover with plastic wrap and put in the fridge for at least two hours.

For the Confit:
3 ½ ounces of Maitake mushrooms, trimmed and sliced about ¼ inch thick
½ med sweet onion, trimmed and sliced ¼ inch thick
½ sweet red pepper, trimmed and sliced ¼ inch thick
½ yellow pepper, trimmed and sliced ¼ inch thick
2 cloves garlic, minced
½ tsp sea salt
1 tablespoon grapeseed oil

In a Dutch oven, heat the oil on med-low burner. Stir in minced garlic and cook for 3 minutes, add rest of vegetables, stir occasionally and allow to cook for 30 minutes. Keep warm.

Crank up heat on another burner med-high to high and lightly oil a grill pan. Heat pan. Remove the ginger from the Salmon. Place lightly oiled salmon filet skin side up on the grill pan. Grill the filets for a total of 4-6 minutes (2-3 minutes per side) per ½ inch thickness, turning only once.

Serve each filet on warmed plate with ½ cup seasoned rice and ½ of the Mushroom Confit.

Critique: Shrek, “How did you make the rice? That stuff is good!” “I can’t taste the Salmon, too much ginger flavor.” “These are good.” (the mushroom and peppers)

Okay, the rice, I just cooked it in Dashi and Tamari…it was very good! Used the rice cooker. The Salmon was very good and I could taste it, I thought it was just right. Sure smoked up the apartment, good thing I took the battery out of the smoke detector first! The Maitake Confit, well cooked and sweet. I really liked it, however…In order for us to eat it I had to over cook the veg and I lost the bright color from the yellow pepper. My garnish remained garnish, no munching on it. I did put it in the bag of trimmings for soup.

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Old 02-27-2011, 09:31 PM   #3
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Dessert!

Strawberry Lychee Blossom

White Truffle Oil
Fresh Mint Leaves
6 Strawberries, sliced
1 can Lychee Nuts, chilled and drained, reserve syrup

On 2 chilled salad plates, drizzle about ½ teaspoon of Truffle Oil on each plate. Arrange sliced Strawberries in a flower pattern, center 1-2 Lychee Nuts on the berries, arrange Mint leaves for garnish. Take 2 tablespoons of the reserved syrup and whisk in 1 teaspoon of Truffle Oil, drizzle over fruit. Serve chilled.


Critique: Shrek, “Tastes different, it’s good.” “You can have all the Lychee nuts, I don’t like them.” “It’s pretty, how’d you make the flowers?”

I loved it, but I like Lychee Nuts. It was all a great flavor all together, sweet and tart. I really thought the truffle oil would mask the flavors, but it didn’t. I had enough leftover to make it again and had it for dessert again.



Note: Lychee Flower, I took one lychee and put a small piece of one nut into the hole of the first, the others, I split and stacked around the whole one. I thought it turned out nicely!

Ending comment: This meal was well prepped beforehand. The sautéing, the Dashi, and the shiitake broth were all done about 3 hours before the meal. The rice and hour before and kept warm in the cooker. When it came time to eat, I just warmed tea broth, and the dashi and we sat and ate soup. Then I warmed the Confit and grilled the Salmon and we sat and ate the part of the meal. By then we were both stuffed and waited a while for the dessert. That took about 5 minutes to go from can and container to eating.

A very good meal and fun to make and show off some of my newly acquired skills with Japanese fare and flavors.
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Old 02-27-2011, 09:32 PM   #4
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Done! I hope you enjoy it!
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Old 02-27-2011, 09:44 PM   #5
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Looks tasty...

Don't know why we weren't invited... tsk tsk tsk...

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Old 02-27-2011, 09:50 PM   #6
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Quote:
Originally Posted by FrankZ View Post
Looks tasty...

Don't know why we weren't invited... tsk tsk tsk...

My DC family is always invited, just give me a chance to clean up first!
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Old 02-27-2011, 10:17 PM   #7
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Your meal looks fantastic but what I have to know is where can I get your dinnerware?
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Old 02-27-2011, 10:21 PM   #8
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Quote:
Originally Posted by joesfolk View Post
Your meal looks fantastic but what I have to know is where can I get your dinnerware?
It's "Red Berries," by Mikasa. I got 2 place settings at TJ Maxx. I bought the salad plates and bowls for Miso Soup and Sushi. I was lucky enough they still had them when I went back for the dinner plates and cups.
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Old 02-27-2011, 10:46 PM   #9
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Wow! I love your take on mushrooms. It all looks amazing. I love salmon and rice. The colors are striking in the dish and it sounds wonderful. The dessert is gorgeous! Did it take you long to make it?

I love soup. All soups. How long did yours take to make? It looks like it would be great throughout spring time.

You can definitely see the Bento influences, PF. Just a lovely presentation!

I'll bet it all tastes as good as it looks! Well-done!
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Old 02-27-2011, 11:07 PM   #10
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Quote:
Originally Posted by Kathleen View Post
Wow! I love your take on mushrooms. It all looks amazing. I love salmon and rice. The colors are striking in the dish and it sounds wonderful. The dessert is gorgeous! Did it take you long to make it?

I love soup. All soups. How long did yours take to make? It looks like it would be great throughout spring time.

You can definitely see the Bento influences, PF. Just a lovely presentation!

I'll bet it all tastes as good as it looks! Well-done!
Thank you, Kathleen!

The dessert took a few minutes, longer since I couldn't remember where I put the can opener.

Making the Dashi for the soup broth took the longest of the entire soup, about 30 minutes. Sauteeting took about the same amount of time, since I did the mushrooms separate from the carrots and jalapeno and then I did the green onion. Once that was done, it was just a matter of putting it together.

New flavors and techniques! It was fun!
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