Browsing Tag

sweet potato

dinner Fall How-to Japanese lunch main courses Recipes soups Winter

“Moon Viewing Noodles” – Udon with Pork & Sweet Potatoes

February 16, 2011
udon noodles with pork tenderloin and sweet potatoes "moon viewing noodles"
udon noodles with pork tenderloin and sweet potatoes "moon viewing noodles"

The hiatus was not entirely my fault. We had an issue with the kitchen sink’s piping, which, once we went in to fix what seemed simple, turned into quite a mess of replacing one part after another, the crescendo being when the disposal decided to actually fall out.

I was not very motivated to create more messes with no great way to clean them, and shortly after that was fixed the hot water decided to turn a lovely rusty brown. Anyway, we are all back in action and, I’m happy to say, fully functional again!

About this time last year I began cooking lots of Japanese food, mainly from a great cook book I own called Washoku Kitchen ($24.50 at the time of this post)– “recipes for Japanese home cooking.” I picked it back up yesterday and started cooking, with a few modifications.

The thing about good Japanese cooking is that the most delicious items seem to take many steps–5 ingredients, but each one you must create. A soy concentrate. A dashi. A miso mixture. It takes time, and works best if you start cooking a LOT of Japanese food, so you can make these things and use them more than once without duplicating efforts.

Udon noodles with pork & sweet potatoes/yams

For 3-4 people as a main course
12 oz fresh udon noodles, cooked*
8 cups dashi with shitake**
4 T seasoned soy concentrate***
1/2 large sweet potato, peeled & cubed
1/2 lb pork tenderloin, sliced thinly
2 green onions, sliced thinly on the diagonal

Bring the dashi to a light simmer, adding the soy concentrate. Place the cooked udon noodles in heated bowls. Using a large skillet and a lightly flavored oil such as avocado, cook the sweet potato on medium high heat until color is deepened, adding a touch of salt.

Add 1 T sake and 2 T water, and cover to steam 3-4 minutes. Push potatoes to side of pan and add pork, trying not to pile the pieces on top of each other. When pork is cooked, pour broth over noodles, add potatoes & pork to one side of bowl and sprinkle green onion over the top.

*cooked in a wide, not too deep pot with plenty of water for 2 minutes boiling, then drained and rinsed in cool water

**combine cold water with strip of kombu (thick kelp) and two dried shitake mushrooms. After 10 minutes, bring to just under a boil and then turn off. Add 1 cup unpacked bonito flakes (large tuna flakes). Let steep 2 minutes, then strain and return to clean pot

***Combine 2/3 cup soy, 1/3 cup sake, 1 dried shitake mushroom & 1/4 cup bonito or other tuna flakes, let steep 1hour-12 hours. Add 2T mirin, 3T water, 3T sugar. Bring to a simmer and reduce by 1/4. Strain and reserve.

breakfast & brunch dinner Fall Italian lunch main courses pasta Recipes sauces savory baked meals vegetables & hot greens Winter

White Lasagna with Kale, Sausage, & Sweet Potatoes

January 4, 2011
white lasagne with sausage, kale, sweet potatoes & leeks

white lasagne with sausage, kale, sweet potatoes & leeks

For the lasagna assembly:
1 pack no-boil lasagna sheets (GASP, a shortcut!)
2 small sweet potatoes, peeled and sliced thinly
2 lbs kale (mixed is OK), blanched, drained, and chopped finely
1 lb sweet italian sausage, no casing, pan fried and set aside
2 large leeks sliced thinly and cooked at medium low heat in fat from sausage

Bechamel sauce for white lasagna

8T butter
1/2 C flour
1/2 tsp nutmeg
1/2 tsp garlic powder or 1 clove fresh garlic
3 3/4 C milk
1 C chicken or vegetable stock
2 eggs, beaten
1/2 C marsala
1 C mixed grated cheese such as parmesan, pecorino, fontina, gruyere
salt & pepper

Melt the butter. Once it reduces spitting/bubbling, add flour and whisk, cooking for 3 minutes at medium heat. Slowly add the milk and the stock, raising heat to high. Bring to a boil, stirring constantly, until sauce coats the back of a spoon. Set aside to cool until warm to touch.

Once warm to touch, add the beaten eggs, 1/2 C marsala, 1/2 C of cheese and salt & pepper to taste.

Assemble the lasagna

Preheat oven to 375. Pour a thin layer of bechamel sauce on the bottom of your lasagna pan (preferably 8×10 or something similar/bigger), add two layers of lasagne sheets. Spread the sausage evenly, add salt & pepper, and cover with more sauce.

Add another 2 layers of lasagna sheets, next adding the kale. Top with salt & pepper, sauce, and more lasagna sheets.

Add a thin layer of leeks, and then as if making a gratin spread the sweet potato slices in a single overlapping layer.

Add more salt & pepper, sauce, and the final layer of lasagna sheets. Top with sauce and remaining cheese.  Bake for 40 minutes to 1 hour.

dinner Fall main courses Recipes San Francisco sauces seafood soups special occasion vegetables & hot greens Winter

Birthday Dinner: Crab Bisque & Filet Mignon w/ Bernaise + Sweet Potato/Chard Gratin

December 13, 2010
home made filet mignon with bernaise sauce

home made filet mignon with bernaise sauce

Home made crab bisque with dungeness crab

I hosted 8 (including myself) for dinner on Friday to celebrate my gentleman’s birthday; it was lively all night, everybody got full and we washed about 25 wine glasses. We drank champagne, prosecco, sparkling wine from california; we drank mouvedre from Chateau Margene, cuvee from Beckmen, a roussane blend from Tablas Creek–we had delicious wine, and the food came out great.

Recipes to follow in the next day or two. I wish I’d taken a photo of the refuse after making the crab stock, it was a pretty mess in my backyard compost container.