It could very well be that I misread the instructions on the noodle package, but I was complimented that these noodles tasted very good with how I prepared them. For the most part, yaki udon (also, yakiudon) is a Japanese-origin noodle dish which came about after the mid-1940s. At it's core, it's a noodle dish served with a special sauce (equal parts of oil and soy sauce), a meat, and vegetables. At restaurants it is typically served with cabbage, carrots, and scallions; along with a serving of cooked chicken, beef, pork, or shrimp.
If you cook the entire package of noodles, it will feed 3-4 people; so adjust the protein measurements according to how many people you are serving these noodles to.
The ingredients:
1 (9.5 oz) pkg of organic udon noodles
2-4 oz cooked protein per serving (e.g., sliced braised beef, pork, chicken, shrimp, tofu, etc)
The sauce:
4 green onions (scallions), thinly sliced
2 tbsp reduced sodium soy sauce
1 tbsp olive oil
1 tbsp sesame oil
Directions:
1. Cook the noodles according to the package instructions; for me that means adding the noodles to a pot of boiling water (unsalted) and letting them cook to a rolling boil (foamy). Drain the noodles and rinse briefly under cold water, but don't cool the noodles down entirely.
2. In a separate large pot, heat green onions, soy sauce, olive oil and sesame oil on low-medium heat; just enough so that the oils mingle together. Add the noodles to this pot and stir with a large wooden, plastic, or rubber spatula until all the flavors are combined and the noodles are coated with the sauce. Transfer noodles to a single serving bowl or to individual bowls.
Enjoy.
(Dungeness) Crab and Corn Chowder
You can use any type of crab for this chowder, except for shore crabs. I used Dungeness crab since it's available locally and is still in season. It certainly tastes awesome with the bread I made yesterday. No idea on how heavy the crab was prior to being shelled, but it yielded 1.5 cups of cooked crab meat.
Here's a breakdown of what it costs to make this chowder from scratch:
1 Dungeness crab, cooked (roughly $8 per whole crab, about a pound)
2 white potatoes, $0.50
2 c chicken broth (1/2 quart), $1.00
2 green onion stalks (assuming 8 stalks per bunch and $0.50/bunch), $0.16
1/4 c flour (10# flour at $4), $0.02
2 tbsp unsalted butter (at $3/lb), $0.38
3 organic celery stalks (your yield may vary, this is based on a $2 bag), $0.30
salt, black pepper, and various spices, $0.25
One 16 oz bag of cut sweet corn, $1.69
2 c (16 oz) of organic half 'n' half, $2
Yield: 2 quarts (8 one-cup servings)
Total: $14.30
Cost per cup: $1.79
When ingredient sourcing, food prep, and cook time is factored into the cost, that $5 bowl of chowder you get at the restaurant is actually a pretty good deal.
Here's a breakdown of what it costs to make this chowder from scratch:
1 Dungeness crab, cooked (roughly $8 per whole crab, about a pound)
2 white potatoes, $0.50
2 c chicken broth (1/2 quart), $1.00
2 green onion stalks (assuming 8 stalks per bunch and $0.50/bunch), $0.16
1/4 c flour (10# flour at $4), $0.02
2 tbsp unsalted butter (at $3/lb), $0.38
3 organic celery stalks (your yield may vary, this is based on a $2 bag), $0.30
salt, black pepper, and various spices, $0.25
One 16 oz bag of cut sweet corn, $1.69
2 c (16 oz) of organic half 'n' half, $2
Yield: 2 quarts (8 one-cup servings)
Total: $14.30
Cost per cup: $1.79
When ingredient sourcing, food prep, and cook time is factored into the cost, that $5 bowl of chowder you get at the restaurant is actually a pretty good deal.
Kitchen Notes: Rosemary Sourdough Bread
What a time consuming recipe, and I'm not just talking about the sourdough starter (recipe) that I started on Monday. It still had to be mixed into a dough and risen twice, and then baked for an hour. Regardless of its appearance fresh from the oven, the bread smells so good. I want to hack into it now and slather it up with the garlic butter I melted earlier for the artichokes.
You know how SF sourdough has that particular crust that kind of looks like it has this magical sheen to it? I need more moisture in the oven. Fortunately, I have procured a spray bottle for the water for the second loaf that I'll get around to attempting tomorrow.
Here's what went into this loaf:
2 c all purpose unbleached flour
1 1/2 c sourdough starter
1 tbsp vital wheat gluten (Bob's Red Mill)
1/4 fresh rosemary leaves, whole and chopped
1 1/2 tsp kosher salt
1 tbsp olive oil (for the bowl that the bread will rise in)
2 tbsp unsalted butter, melted (to brush the top of the loaf before baking)
Mix all the ingredients together except for the olive oil and butter until the dough is elastic and no longer sticks to itself, the mixer, or the bowl. In a stand mixer, this took maybe 10 minutes on a very low speed. Remove dough to an oiled bowl and cover with a plate, kitchen towels, or plastic wrap. Let rise for 1.5 to 2 hours.
While you are doing this next step, preheat the oven to 400 degrees F.
Turn the dough out onto a lightly floured surface and knead it again, this time, shape it into a shape you want to bake it in. I was aiming for a square and got a boule (ball shaped) again. Let this rise a second time for an hour. Score the top with a sharp knife and brush on melted butter.
Baked uncovered in a Dutch oven (Emeril just uses a baking stone or heavy baking sheet) for an hour. It still needs moisture, so use a spray bottle and mist the sides of the oven and the top of the bread maybe every 20 minutes until the bread is done. You are aiming for a chewy, golden brown crust with a spongy, sour bread inside. Misting the oven can help achieve a glossy surface on the loaf.
About that sourdough starter...
I took 1.5 cups of starter out from the jar and replaced it with 1.5 cups of AP flour plus 1.5 cups of warm water (just heat the water in the microwave for 30 seconds in a glass Pyrex measuring cup, it'll be at the perfect temp for the poolish).
The previous night (Friday), I was starting to get concerned about the starter since I hadn't actually been feeding it all week. I added in 1/3 cup warm water and 1/3 cup all purpose flour. I swear my eyes and nose could not tell the difference in the before and after. The starter still had a sour-ish, almost alcoholic smell to it (that's the yeast's byproduct). Most starter recipes will tell you to refrigerate it, well, you could also leave it out on the kitchen counter in a jar covered with a kitchen cloth if it is 50 degrees F outside and damp; inside the house during the day the temp is about 65 degrees F. When you read other people's comments on this particular recipe on AllRecipes with the yeast growing at a ridiculous rate, the ambient temperature of one's kitchen is probably above 70 degrees F.
I have the notion that once the starter successfully ferments, that's when you add in more flour+water to the starter and put it in the refrigerator. As scary as it sounds, the "wild" yeast and bacteria in the starter should be strong enough to fight off any other bacteria from growing. When it can't, like the temperature just isn't kosher for the yeast anymore (like it's too hot), that's when bad things happen (turns pink, smells rotten, grows things other than yeast, etc.) and you have to throw the starter out.
Also, if you think you have a good thing going with your starter, reserve half a cup of it and freeze it. That way if your master batch ever goes wonky, dies, or someone in the household mistakenly tosses the starter, you'll still have some to grow again. You just need to thaw it for 24 hours and add more flour+warm water to it in a glass jar so that it comes alive again; and wait at least three days for it to really get itself going again, or so I've read.
 |
| Batch #1: Rosemary Sourdough Bread, Problem: no glossy sheen to the crust Resolution: oven needs more moisture at 400 degrees F |
Here's what went into this loaf:
2 c all purpose unbleached flour
1 1/2 c sourdough starter
1 tbsp vital wheat gluten (Bob's Red Mill)
1/4 fresh rosemary leaves, whole and chopped
1 1/2 tsp kosher salt
1 tbsp olive oil (for the bowl that the bread will rise in)
2 tbsp unsalted butter, melted (to brush the top of the loaf before baking)
Mix all the ingredients together except for the olive oil and butter until the dough is elastic and no longer sticks to itself, the mixer, or the bowl. In a stand mixer, this took maybe 10 minutes on a very low speed. Remove dough to an oiled bowl and cover with a plate, kitchen towels, or plastic wrap. Let rise for 1.5 to 2 hours.
While you are doing this next step, preheat the oven to 400 degrees F.
Turn the dough out onto a lightly floured surface and knead it again, this time, shape it into a shape you want to bake it in. I was aiming for a square and got a boule (ball shaped) again. Let this rise a second time for an hour. Score the top with a sharp knife and brush on melted butter.
Baked uncovered in a Dutch oven (Emeril just uses a baking stone or heavy baking sheet) for an hour. It still needs moisture, so use a spray bottle and mist the sides of the oven and the top of the bread maybe every 20 minutes until the bread is done. You are aiming for a chewy, golden brown crust with a spongy, sour bread inside. Misting the oven can help achieve a glossy surface on the loaf.
About that sourdough starter...
I took 1.5 cups of starter out from the jar and replaced it with 1.5 cups of AP flour plus 1.5 cups of warm water (just heat the water in the microwave for 30 seconds in a glass Pyrex measuring cup, it'll be at the perfect temp for the poolish).
The previous night (Friday), I was starting to get concerned about the starter since I hadn't actually been feeding it all week. I added in 1/3 cup warm water and 1/3 cup all purpose flour. I swear my eyes and nose could not tell the difference in the before and after. The starter still had a sour-ish, almost alcoholic smell to it (that's the yeast's byproduct). Most starter recipes will tell you to refrigerate it, well, you could also leave it out on the kitchen counter in a jar covered with a kitchen cloth if it is 50 degrees F outside and damp; inside the house during the day the temp is about 65 degrees F. When you read other people's comments on this particular recipe on AllRecipes with the yeast growing at a ridiculous rate, the ambient temperature of one's kitchen is probably above 70 degrees F.
I have the notion that once the starter successfully ferments, that's when you add in more flour+water to the starter and put it in the refrigerator. As scary as it sounds, the "wild" yeast and bacteria in the starter should be strong enough to fight off any other bacteria from growing. When it can't, like the temperature just isn't kosher for the yeast anymore (like it's too hot), that's when bad things happen (turns pink, smells rotten, grows things other than yeast, etc.) and you have to throw the starter out.
Also, if you think you have a good thing going with your starter, reserve half a cup of it and freeze it. That way if your master batch ever goes wonky, dies, or someone in the household mistakenly tosses the starter, you'll still have some to grow again. You just need to thaw it for 24 hours and add more flour+warm water to it in a glass jar so that it comes alive again; and wait at least three days for it to really get itself going again, or so I've read.
Moroccan Couscous Salad
I thought the prep for this salad was very similar to a quinoa salad, where the couscous is cooked and fresh diced vegetables are added to it, then served up warm or chilled. It's very easy to do. The longest prep time of the recipe is chopping the vegetables. This ingredient ratio is adapted from the Bon Apetit magazine. I served this with the Moroccan Roasted Chicken.
Ingredients
2 c low-sodium, organic chicken broth
8 oz Israeli couscous
1 large red pepper, seeded and diced
1 large carrot, peeled and thinly sliced
1/2 English cucumber, unpeeled and diced
1 tbsp ground ginger
2 garlic cloves, minced
1 tsp ground turmeric
1/2 tsp ground cinnamon
1/4 tsp ground cumin
grated lemon peel from 1 lemon
juice of 1 medium lemon (2-3 tbsp)
Directions
1. In a 2 or 3 quart pot (with a lid), bring broth and spices to a boil. Add couscous, stir, and turn off heat. Cover with a lid and let it sit for 15-20 minutes, until all the liquid has been absorbed. Fluff with a fork.
2. Add vegetables, lemon juice, and lemon peel to the pot and stir to combine. Transfer couscous salad to a serving dish. Serve warm or chilled.
Ingredients
2 c low-sodium, organic chicken broth
8 oz Israeli couscous
1 large red pepper, seeded and diced
1 large carrot, peeled and thinly sliced
1/2 English cucumber, unpeeled and diced
1 tbsp ground ginger
2 garlic cloves, minced
1 tsp ground turmeric
1/2 tsp ground cinnamon
1/4 tsp ground cumin
grated lemon peel from 1 lemon
juice of 1 medium lemon (2-3 tbsp)
Directions
1. In a 2 or 3 quart pot (with a lid), bring broth and spices to a boil. Add couscous, stir, and turn off heat. Cover with a lid and let it sit for 15-20 minutes, until all the liquid has been absorbed. Fluff with a fork.
2. Add vegetables, lemon juice, and lemon peel to the pot and stir to combine. Transfer couscous salad to a serving dish. Serve warm or chilled.
Quick Preserved Lemon
Preserved lemon is a common ingredient to chutneys and by itself as a condiment. I used this recipe as part of a lemon-onion sauce for some roasted chicken. Bittman of the NY Times food section uses a ratio of 2:1 for sugar to salt. I adjusted the salt down, but it was still too salty in the sauce. The salty-sweet-sour of the lemon is a good flavor though. In retrospect, I'd eliminate the added salt in the chutney recipe.
Ingredients
1 fresh lemon
1 tbsp organic granulated sugar
2 tsp kosher salt
Directions
Wash, halve and de-seed the lemon. Slice lemon into 1/4" dice and put into a glass jar with its juice. Add salt and sugar. Muddle the ingredients together, then cover and refrigerate for a few hours.
Use this in recipes that call for preserved lemon.
Ingredients
1 fresh lemon
1 tbsp organic granulated sugar
2 tsp kosher salt
Directions
Wash, halve and de-seed the lemon. Slice lemon into 1/4" dice and put into a glass jar with its juice. Add salt and sugar. Muddle the ingredients together, then cover and refrigerate for a few hours.
Use this in recipes that call for preserved lemon.
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