Takuan is pickled radish commonly seen garnishing Japanese meals. It’s the bright yellow, crunchy, sweet, salty tsukemono (Japanese pickle) that is accompanying most bento, in sushi rolls, or even just on top of plain freshly cooked rice.
The bright yellow color is traditionally from turmeric, but commercially produced takuan gets its neon yellow color from food coloring.
I usually just buy takuan from Tokyo Central or Mitsuwa but I had been super busy lately that I just didn’t want to drive the 20 miles or so to get one.
I happen to have all the ingredients for a quick daikon pickle so I decided that I’ll make it one day after work and let it sit in the fridge, picking out a piece whenever I want to eat some.
The first time I tried to make takuan, I dried the daikon first before pickling but that was too much work and didn’t turn out quite as I wanted it to.
This recipe just involves salting the sliced daikon, rinsing and squeezing it of excess water, then placing it in a jar with the sugar/vinegar mixture. That’s it!!!
A note though that if you let this sit for a couple of days or so, it tastes so much better! I try to do double or triple the recipe so that I’ll have enough to last that long! 😊
We had the 2021-2022 season’s last MLSNext game in Temecula, California yesterday so after the game ended, we ventured back to one of our favorite places to go whenever we are in the area: Downtown Temecula!
We love eating at Mad Madeleine’s Grill, checking out Old Town Sweet shop, Temecula Valley Cheese company, the antique stores that dot the street, the Lavender Company, and the Temecula Olive Oil Company.
There are numerous other bars and drinking spots that line the main street, wine tasting booths and local breweries, so there’s something for basically everyone.
Yesterday, I saw a small jar of Green olive and almond tapenade at the Olive oil store and it got me curious as I had been preparing and devouring a lot of charcuterie boards quite often lately.
I was going to buy a few items but the lines were just too long, and I think they were rearranging the store as a few employees were by the entrance and talking about where to put the ladder…which was at the time smack in the middle if the store…🤷♀️
So I made a mental note of it and somehow just never forgot about it.
Everything fell into place this morning as I went to the grocery store and somehow passed by the olives! Got a can of green olives and hoped it’s all I will need. Will have to improvise otherwise!
I made it quite thick and “scoopable”, but feel free to thin it out with more olive oil if you prefer a thinner consistency.
Serve with crackers, bread, veggies, or thin out with more olive oil to use to top pasta, pork chops, mushrooms…use your imagination! I bake bread regularly and I think I can roll the dough up with some of this spread in between for a delicious olive tepenade loaf!
Ingredients:
1/4 cup toasted almonds
1 (6 oz.) can Green Ripe olives, drained
1/4 cup chopped celery stalks
1 tablespoon chopped fresh flat-leaf parsley
1-2 cloves garlic, smashed
1 teaspoon fresh thyme leaves
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1/4 tsp freshly ground pepper
1/2 teaspoon smoked sea salt
2 – 4 tablespoons extra virgin olive oil
Procedure:
1. In the bowl of a small food processor, finely chop the almonds. I used my kitchen aid 3.5 cup food processor and it worked perfectly with the amount of ingredients.
2. Add the rest of the ingredients except the olive oil.
3. Process until finely chopped and throughly blended.
4. Pour in enough olive oil to loosen up the mixture and pulse for a couple of seconds more.
4. Transfer to a serving bowl or a jar with a lid if serving later.
Focaccia, specially when fresh from the oven, is one of my favorite things to eat! The topping can be as simple as rosemary and smoked sea salt, or elaborate with za’atar seasoning, olive oil, tomatoes, mint leaves, and cucumbers! 😋
I also tried focaccia with salty, dry cured olives and sun dried tomatoes on it. And to make my son happy – ones with tomato sauce, mozzarella cheese, and lots of pepperoni!
Feel free to top it anyway you like! That’s the fun part of making your own food!
My usual sourdough focaccia (https://athomewiththeresa.com/2021/06/09/sourdough-focaccia/) takes about 8 1/2 hours from start to finish if you used an active sourdough starter, but a bit longer if it is made with a dormant starter. I usually follow the timeline I typed up, preparing it after breakfast and baking either before or after dinnertime.
I got a few requests for an easier, faster recipe. And I totally get it! There is never enough hours in a day! So after a couple of weekends trying to make an easier focaccia recipe without compromising the taste, here we are! It still takes a bit of time, but you need time to allow the dough to develop flavors by slow fermentation.
This recipe makes use of instant yeast and can be done in a little less than 6 hours of mostly hands free time. I use a brand called SAF instant yeast, see photo below.
You’ll just mix everything together until it forms a shaggy dough and set it aside, covered, for about 4 hours. Then, you’ll transfer the dough into a generously greased pan and set it aside for about an hour. After which it’ll be drizzled with more olive oil, dimpled all over, and topped with whatever topping you like. Then it’s going to be baked for 20-25 minutes. Ta-da! Delicious, crisp, and super soft focaccia!
You can also get this ready at night: prepare the dough before dinner, let it sit on the counter while you eat and clean up and let it rest overnight in the fridge. Take out the next day, transfer to an oiled pan, let rise until doubled(about 2 hours or so) and bake. Or reverse it, preparing it in the morning and baking it at dinner time.
Perfect partners! Found this delicious dip at Trader Joe’s.
You likely have all the ingredients needed as this is a very simple recipe: flour, yeast, sugar, water, olive oil, salt and rosemary(or whatever you like) for extra flavor.
I usually make 2 pans at a time to make better use of the oven’s heat. If you like to do that too, just double this recipe and divide the dough into two 13”x9” pans. Bake times and temperature remain the same.
Whatever else you like(pickled jalapeño and cheddar, mozzarella and pepperoni, olives, etc)
Procedure:
1. In a large bowl (specially if you’re doubling the recipe), mix together the water, yeast, and sugar.
2. Add the olive oil and give it a stir.
3. Pour in the flour and salt. I use a Danish whisk to mix everything together until you have a rough dough. As long as there is no dry patches of flour, you’re good. *Remember, we do not need to knead this dough!
4. Cover the bowl and set aside for about 4 hours. I use a clean shower cap to cover the bowl – it’s reusable unlike a sheet of plastic wrap. The dough should double in size in this time.
5. In the meantime, grease a 13”x9” pan with about 1 tablespoon olive oil. Smear it all over the bottom and sides of the pan.
6. Pull the dough in from the sides of the bowl using a spatula and transfer into the prepared pan. Touch the greased pan with your finger tips to pick up some oil, and gently stretch the dough to cover the bottom of the pan.
7. Cover the pan and let dough rise 45 minutes to 1 hour, until doubled in size.
8. Preheat the oven to 450F about 20 minutes before second proofing is over.
9. Uncover the dough and drizzle with about 2 tablespoons olive oil. Using your fingertips, poke the dough multiple times, touching the bottom of the pan each time. The oil will pool into the little grooves you created.
10. Sprinkle with rosemary leaves and smoked sea salt. This is my favorite topping. Feel free to use what you have or what you like!
11. Bake in the preheated oven for 20 to 25 minutes until golden.
Perfectly crisp bottom!!!
12. Remove to a wire rack to cool slightly. Enjoy warm!
Totally late and I apologize for not posting in a long time! It’s hard to find time now that everyone is so busy!
Thank you to my wonderful reader Joyce Ciotti for asking for this recipe! I had it typed up and almost ready to post so, here you go!! I hope you’ll like it!
Perfect as a side for any Indian inspired meal, used in a sandwich wrap, or even eaten plain, these naan breads are a breeze to make!
I had purchased my first naan bread frozen from Trader Joe’s. It was smeared in garlic butter and only required heating it up or toasting it before serving. It was so good!
I had read somewhere that they sometimes stuff these with Laughing Cow cheeses so since I had it in the refrigerator, I ate some with cheese and some plain. Both were so good I couldn’t stop eating it!
I love making breads and baking in general so I thought it was time I make my own naan. I found several recipes and tried a couple of it.
Here is a recipe that uses the Thermomix to make the naan with hardly any effort on your part. Don’t worry, there is instruction on how to make it without the Thermomix right below!
Place all ingredients for the naan bread into the Thermomix bowl and mix for 6 seconds on speed 5.
Set to Knead for 2 1/2 minutes.
Leave dough in the bowl, with the measuring cup in place, at room temperature for at least 1 hour, or until doubled in size.
Roll dough into sausage shape and divide into 6 even portions. You can use the thermomix’s scale function to weigh the dough and divide it into 6, to get evenly sized dough balls. Roll each portion into a thin, oval shape.
Place dough onto a hot, ungreased grill or fry pan. Cook for about 1-2 minutes per side then flip to cook the other side.
Brush with ghee or garlic flavored butter. Serve plain or stuff with cheese.
* To make without the Thermomix:
Place all ingredients for the naan bread in a large mixing bowl and mix using a wooden spoon or spatula until it comes together. Turn dough onto a lightly floured board and knead 5-10 minutes until smooth and elastic. Return to the mixing bowl. Cover with plastic warp and let rest at least an hour, or until doubled in size. Continue with procedure #4 to #6.
We have been making homemade pizza for a few years now and it’s become a staple that I have 2 outdoor pizza ovens at the moment.
I also make our sourdough bread every week and need to switch it up with a few varieties using different flours, inclusions, or liquid to flavor the bread. Marshmallow stout instead of water for a chocolate chip sourdough batard anyone??
Between bread and pizza, there’s also focaccia! And here is a very easy recipe complete with a timeline to guide you!
You can split this bread in half crosswise to use for sandwiches, or just cut into squares, or rectangles to eat as is! Dip in olive oil, Trader Joe’s Garlic dip, hummus, baba ganoush…..It’s crunchy and soft, salty and herby…just delicious specially when still warm from the oven.
I use really good olive oil and salt as I believe it contributes to the overall taste of the focaccia. The olives are dry cured from Trader Joe’s, tomatoes and rosemary are from the backyard.
I doubled the recipe and made 2 13”x9” focaccia to eat and have enough to trade with a dozen home grown eggs. So please don’t be confused by the discrepancy between the instructions and the photos. 😊
I hope you will like this recipe as much as we did!
115 grams starter, I used one straight from the fridge
12 grams good quality olive oil, plus more for drizzling
Toppings of choice, chopped herbs, olives, tomatoes, etc.
Procedure:
1. 10 am to 11 am
In a large bowl, mix flours, water, salt and starter. Mix with a wooden spoon or rubber spatula until the dough comes together.
Set aside for about 15 to 30 minutes to allow the flour to absorb the water.
Then mix the dough thoroughly, drizzling in the olive oil and pulling the dough up until well mixed. Use a plastic bench/dough scraper to help you pull up the dough and mix the oil in.
Cover (I use a clean, unused plastic hair cover!) and set aside for 30 minutes
#1
2. Bulk 11:15-1:15
#2#3
Perform 4 sets of stretch and fold every 30 minutes, for 2 hours.
Photos 1 – 4 are the stretch and fold in the first 30 minutes, #2 at an hour, #3 at an hour and thirty minutes, and #4 was after 2 hours, the last of 4 folds. See how stretchy and smooth the dough looks after?
#4
3. Proof 1:15- 5:15
Pour some olive oil in a 13 x 9 inch pan.
Transfer dough to the pan and cover.
Every 30 minutes on the first hour, uncover the dough and stretch gently to fill the pan.
Cover and let rest for the remainder of the 4 hours.
4. 5:15 Preheat oven to 450F.
5. Drizzle the dough with about 2 -3 tablespoons of good olive oil.
6. Wet your finger tips and dimple the dough all the way to the bottom of the pan, multiple times.
7. Sprinkle with chopped herbs, olives, capers, cherry tomatoes, sun dried tomatoes, caramelized onions, etc.
*I used halved cherry tomatoes, chopped rosemary, olives, and Maldon sea salt. The other focaccia had the same toppings except it did not have tomatoes, as I only got a handful from the garden.*
8. Sprinkle with good quality salt.
9. Bake in the preheated oven for 30 to 35 minutes, until golden brown.
*After baking, tops should be golden and edges crusty.
*Bottom should be toasted. This looks perfect!
Cut for sandwiches, this is what the crumb look like on my bake. Yummy!
I went to school in Virginia briefly when I was in high school. I was lucky enough to have cooking/baking class as my elective class of choice. The counselor asked me a few questions about interests/hobbies and asked me to choose my elective. Kitchen it is!
It was my favorite time of the day! I learned to make lots of food (sugar cookies, lasagna, manicotti, Welsh Cakes…) and we get to keep a portion to take home, or eat at lunch. I still have a few recipes I copied from that time in a blue notebook that I still make frequently.
One of the things we made was spoon bread. I didn’t quite understand it at that time, but yes, just as the name implies, it is a soft, moist quick bread that you’ll use a spoon to scoop up to eat. It is soft like pudding but with a little more structure that you can cut it.
In this recipe, I used a readily available cornbread mix to make life easier. And the amount of the ingredients are adjusted to fit the big ELB bowl.
Enjoy!
*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*
1. Spray the big ELB bowl with nonstick cooking spray.
2. In a bowl, place melted butter,
3. creamed corn,
4. corn kernels,
5. sour cream,
6. egg,
7. sugar,
8. salt,
9. and Jiffy cornbread mix.
10. Mix everything together until well blended.
11. Pour into the prepared ELB bowl. Cover with foil.
12. place 3 ELB cups of water in the base. Place the bowl in the ELB base, cover and steam until it shuts off, about 1 hour.
13. Carefully open the ELB and check the bread for doneness by inserting a skewer in the middle. It is done when a few moist crumbs are sticking to the skewer instead of thick batter.
14. cool completely and unmold carefully. Slice and serve or use a spoon to scoop up individual portions.
Have you heard of, or even maybe TRIED, Natto (fermented soybeans)?
When you see it in Japanese or other Asian grocery stores, they come in a package of 3 little white, styrofoam boxes. It is usually served with rice in Japanese meals, most often breakfast. You stir it well to make it super stringy and slimy, add the tiny mustard and soy sauce packets that come with it, and pour everyting over hot rice. Then, you dig in!
It is for sure an acquired taste, even for those who grew up eating Japanese food. You either love it or loathe it. However, with all the fermented food craze lately, I read that it is added to everything, and I even saw it used to top a pizza! Now that is something I have to try! 😋
I prefer to use these small, organic soy beans when making natto and soy milk. The ones at the grocery stores are bigger, but are okay to use too.
So, in this post, I will show you how to make this super healthy, fermented food at home. In case you are like me and my mom, who happen to love natto, you can have an unlimited supply if you make it.
You will need an incubator that can keep a constant temperature of 100F. You can use an oven, a proofing box for bread making, yogurt maker, or an Excalibur Dehydrator.
*yogurt makers keep a temperature of about 105-112F and natto fermentation needs a temperature of around 100-105F, which is almost in the same range. I suggest checking the temperature first, if using a yogurt maker.*
A few years ago, I purchased a Japanese Yogurt maker specifically because you can adjust the temperature, unlike the ones available here in the US. The brand is Tanika and it is really a handy little appliance that I always use to make my homemade natto.
Of course, I also have an oven, an Excalibur dehydrator, 3 different kinds of yogurt maker, and a Brod and Taylor Folding Bread Proofer, but I do not like warming up that much space for a little jar of natto.
So, this Tanika yogurt maker is just perfect for me. Labels on the appliance and the manual are in Japanese but I recently saw some on Amazon that are made for the US market with English labels.
Just like yogurt, you need to buy a package first to be able to get the bacteria you need to make natto, then if you make it regularly, you just get a little from the prepared batch to make more. This is the easiest way to get started. Of course, you could also buy some natto spores to start the Bacillus Subtilis culture. Mitoku is the brand I use. It’s from Japan and makes really tasty natto. It comes with a tiny measuring spoon so you get a lot of natto even though the culture bottle is tiny.
1. Rinse 1 1/2 cups of soybeans in water and soak in at least 5 cups of water overnight at room temperature.
*the soybeans will more than double its size, see photo below, so make sure you use a lot of water when soaking the beans.*
A dry soybean on the left. After soaking for 12 hours, it will look like the one on the right. I use this footed strainer basket with a handle to steam the soybeans in an Instant pot.
2. Rinse and strain soybeans and place in a metal footed strainer basket (or a colander over a trivet).
3. Pour 1 1/2 cups water in the pressure cooker liner.
4. Place the strainer with soybeans in the pressure cooker and pressure cook for 45 minutes.
5. Let pressure drop for 10 minutes, then release pressure, placing a kitchen towel over the vent to help dissipate the steam.
Cover the vent with a clean towel. I just took a photo to show the release of pressure. Soybeans after cooking for 45 minutes.
6. In the meantime, prepare your yogurt maker.
7. Place 1/4 cup of water in the Tanika Yogurt Maker’s inner container, place the spoon inside and cover with the clear cover.
8. Position the spoon so that the handle sticks out of the cut out in the cover.
9. Microwave for 1 minute and 30 seconds to sterilize. Dump out the water.
10. If using the natto spores, mix 2 teaspoons boiled and cooled water with 1 tiny spoonful (included in the spores box) of the culture. Mix well and set aside.
*water mixed with natto spores*
11. Take one soybean and squeeze it between two fingers, it should be soft enough that it will crush easily.
12. Transfer half of the hot soybeans in the prepared yogurt container.
13. A. *If using spores, pour the half of the diluted culture over the hot soybeans.
13. B. If using ready made natto, add a spoonful of it onto the hot soybeans. Stir with the sterilized spoon.
14. A. *Add the rest of the soybeans to the yogurt container and then the rest of the diluted culture, if using spores. Mix well.
14. B. *If using pre made natto, add a spoonful more to the soybeans, then mix throughly.
15. Make sure to mix well, but be careful not to crush the beans.
16. Set the container into the yogurt maker, cover with a clean towel and place the blue cover over, slightly ajar to allow air in.
17. Set the fermentation temperature to 45C and the timer to 24 hours.
18. Carefully remove the blue cover and check the beans after 24 hours.
19. They should have a white, fuzzy growth around most of the beans.
20. Cover with the clear cover then the blue screw, and refrigerate for at least 24 hours before eating.
*this is how it looks like from the bottom of the container.
21. Take a big spoonful of the natto and place on a serving dish. Cover and return the rest to the refrigerator. Using a spoon or chopsticks, thoroughly mix the natto until stringy and slimy. I was told to stir vigorously 100 times! Add a little soy sauce and hot mustard, serve over hot plain rice. Enjoy!
Polenta….in the ELB! 😱 I know, I know, but hear me out…
Polenta is a creamy cornmeal porridge that is commonly served in Italian homes and delicious served with meats and stews. I also like it with some cheese stirred in, or let it cool and harden, then slice it and fry! Any way you eat it, it is delicious!
But if you were ever taught how to make this “properly”, you might just not make it. Too many rules, too many “you HAVE to this and you MUST that”
First off, know that you can use any medium or coarse cornmeal, no need to search for one that is labeled “Polenta” – specially if you already have cornmeal in your pantry. No harm in using actual “polenta” but just letting you know that you do not have to.
You don’t have to use water if you want it more flavorful. Here I used chicken stock. of course you can use water if you want to.
Also, you do not need to keep stirring constantly. Something I am happy to discover while making this recipe as I have a lot of arm issues. So I only ask you to stir this recipe twice! Easy!
You also don’t need to add the polenta slowly, into a pot of boiling water, nor have to stir in only one direction. And you do not have to use a wooden spoon…😊
All these rules are things I’ve learned but I’ll happily share with you that I found out it’s all unnecessary. Maybe my polenta will be frowned upon by purists, but I am okay with that if more people will try it because it’s easy and accessible. Which this recipe is! I hope you try it and I also hope you’ll like my “short cut polenta” made in the ELB! No constant stirring required.
*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*
1. In the big or medium ELB bowl, place the chicken stock,
2. Cornmeal,
3. Salt and pepper.
4. Stir until mixed and cover with foil.
5. Place bowl in the ELB. Add 3 ELB cups water to the base. Cover and let steam until it shuts off, about 1 hour.
6. Carefully open the ELB and remove the foil. Stir the polenta and serve hot. It will thicken as it cools so cool slightly if you prefer it a bit thicker.
* This is the texture I like for polenta. It is not gritty at all, just smooth and creamy. But if you want it thinner, increase your chicken broth or decrease your cornmeal. If you want it thicker, decrease the broth or increase the cornmeal.
*Feel free to stir in some cheese or herbs if desired. You can also add a dab of butter to make it taste richer! Yum!
