RECIPE: RECIPE: Sushi Pizza

RECIPE:
O

olga_d_ont

Well-known member
Sushi Pizza

The latest trend in novelty pizza makes a special-occasion snack without the time-consuming shaping of traditional sushi.

1 cup sushi rice

1/4 cup seasoned rice vinegar

2 tablespoons sesame seeds, toasted

Half avocado, thinly sliced

Half sheet roasted nori (pressed seaweed)

3/4 cup flaked imitation crabmeat (surimi) or thinly sliced smoked salmon

1/2 cup very thinly sliced English cucumber

2 tablespoon pickled ginger

2 tablespoons light mayonnaise

2 tablespoons milk

1 tablespoon wasabi powder

In saucepan, combine rice and 1 1/4 cups (300 mL) water; bring to boil. Cover and reduce heat to low; cook for 25 minutes or until rice is tender. With fork, stir in rice vinegar and sesame seeds.

Meanwhile, line 8-inch ( 1.2L ) round or 8-inch square cake pan with plastic wrap. With spatula, press rice firmly and evenly into pan. Let cool completely. Turn out onto flat serving plate.

Top with layer of avocado slices. Using scissors, cut nori into thin strips; sprinkle over avocado.

Arrange crabmeat, cucumber and ginger over top.

Stir together mayonnaise, milk and wasabi powder; drizzle over top.

Cut into wedges to serve.

Canadian Living

 
well, I'd love 1 or 2 of the blueberry and the honey lemon ginger...

are you familiar with TJs products? They have all kinds of lovely chocolate goodies - Meryl's favorite is their 72% swiss choc bars. Here is their website:
http://www.traderjoes.com/

Take a look around and I'll be happy to send whatever strikes your fancy!

 
With postage I hate to have you send me something from TJ's when we do

road trips to TJ's and Whole foods. Anything you have access to in Ca. that I don't have here?

 
hmmm... I'm not familiar enough with New York to know... anything you have on your 'wish list'??

 
Cyn, I'd love 2 jars of your blueberry jam! I tried to send you a PM, but your mailbox is full! I

have a great chocolate cookbook to trade!

 
That sounds terrific but my bee guy hasn't bottled the honey for the honey lemon ginger.

I'm doing another batch of blueberry and strawberry this week. If you want to hold on to yours until I've jarred more you'd make me very, very happy!

 
Smoked Salmon & crackers & ciabatta

The salmon was a package of west coast salmon served as a whole fillet. I placed the fillet in the centre of a plate and sprinkled it with finely chopped onions, capers & fresh dill. Surrounding the fillet were thin wedges of lemon and between them were sprigs of dill. A plate of thinly sliced ciabatta and crackers was served along side the fish.

 
Olive Cheese Balls

OLIVE CHEESE BALLS

A Betty Crocker Recipe

2 cups shredded sharp cheddar cheese
1 1/4 cup flour
1/2 cup butter, melted
pimento-stuffed small olives

Make a pastry with first 3 ingredients.
Mold dough around olives, shaping into balls.
Place balls 2 inches apart on a baking sheet.
Cover and chill for 1 hour.
Heat oven to 400° F. Bake balls 15 to 20 minutes.
Serve hot or not.

 
Shrimp Cakes with Red Pepper Aioli

Shrimp Cakes with Andouille Sausage Bon Appétit | February 2002

Yield: Makes 8
ingredients
1 pound cooked peeled medium shrimp, cut into 1/2-inch pieces (2 cups)
1 cup 1/2-inch cubes andouille sausage* (about 4 ounces)
2 tablespoons (1/4 stick) butter
1/2 cup minced green bell pepper
1/4 cup minced onion
1/3 cup mayonnaise
1 1/4 cups fresh breadcrumbs made from crustless French bread
1 green onion, minced
1 tablespoon Dijon mustard
preparation

Coarsely chop shrimp and sausage in processor, using on/off turns. Melt 1 tablespoon butter in small skillet over medium heat. Add bell pepper and onion; sauté until vegetables soften, about 5 minutes. Transfer to medium bowl; cool. Add shrimp and sausage to vegetable mixture. Stir in mayonnaise, 1/2 cup breadcrumbs, green onion, and mustard; season with salt and pepper. Cover and chill 30 minutes.

Form shrimp mixture into eight 1-inch-thick cakes. Place remaining 3/4 cup breadcrumbs on plate. Coat each cake with crumbs, patting to adhere. Transfer to plate; cover and chill 15 minutes or up to 1 day.

Melt 1 tablespoon butter in heavy large nonstick skillet over medium-low heat. Add shrimp cakes; sauté until brown, about 6 minutes per side. Transfer 1 cake to each of 8 plates and serve.

* Andouille sausage can be found in specialty foods stores and some supermarkets. You can substitute hot links, kielbasa sausage or smoked Hungarian sausage in these recipes.

I made 36 mini shrimp cakes to serve as an appetizer. We ended up needing plates & forks because the cakes were rather soft.

Roasted Red Pepper Aioli

From: The Best of Bridge

1/2 cup roasted red peppers (found in your deli section)
1/2 cup mayonnaise
1 garlic clove, minced
1 tsp lemon juice

To make Aioli: Puree red peppers. Add mayonnaise, garlic and lemon juice to roasted red pepper puree. Refrigerate until serving.

 
Elizabeth's Jambalaya

Elizabeth's Jambalaya (Elizabeth from NOLA’s version of the one found in the Tabasco Cookbook)

1 lb chicken breast, boned and skinned, cooked and shredded
1 lb Polska Kielbasa sausage or any other spicy sausage, sliced 1/2" thick
1 lb raw shrimp, peeled and deveined*
1 lge onion, finely chopped
1 lge bell pepper (red or green), finely chopped
5 stalks of celery, finely chopped
6-7 green onions, sliced (green part too)
4-5 garlic cloves, chopped
1 can diced tomatoes (with juice)
1 1/2 c rice**
3 1/2 c chicken stock
1/2 tsp each ground oregano and thyme
1/4 tsp ground allspice
2 bay leaves
1/4 -1/2 tsp cayenne pepper
1/4 tsp Tabasco sauce

Brown sausage in non-stick deep skillet with a cover***, remove. Add
onion and garlic to pan with sausage grease and cook until transparent.
Add celery, bell pepper and green onions and cook until crisp-tender
(you may need to add a bit more oil to finish sauteeing vegetables).
Add tomatoes with juice, seasonings and chicken stock, cook 10 minutes.


Add rice, chicken and sausage, boil for a bit then cover and simmer for
15 minutes. Add shrimp and cook 10 more minutes or until rice and shrimp are cooked thoroughly. Remove bay leaves before serving.

* I like using smaller shrimp because there are more of them and
everyone is more likely to get the same amount per serving.

** I use Uncle Ben's Converted rice to make sure rice cooks uniformly.

*** I use the chicken fryer type skillet from T-Fal.Recipe: Chicken, Sausage and Shrimp

Note: I first had this Jambalaya at a gathering in Phoenix, Arizona in the fall of 1996 at a large gathering of chatters from Epicurious.

 
Caesar Salad with Golden Croutons and Parmesan Crisps

Caesar Salad with Golden Croutons and Parmesan Crisps

From Food TV, Chef Theresa Albert

Yield: 6

Ingredients:
Caesar Salad with Golden Croutons and Parmesan Crisps

* 1 small Romaine lettuce, torn into bite size pieces (1)
* 1/3 cup grated parmesan cheese (75ml)
* 1 cup Golden Croutons (see recipe below) (250ml)
* 4 slices bacon or pancetta, cooked, broken into pieces (optional) (4)

Dressing

* 1 cup regular or light mayonnaise (250ml)
* 1/2 tsp anchovy paste (2ml)
* 1 tbsp roasted garlic paste (see recipe below) (15ml)
* 1/2 tsp worcestershire sauce (2ml)
* 1 tbsp lemon juice (15ml)
* 1/3 cup grated Parmesan cheese (75ml)
* 2 tbsp water (30ml)

Golden Croutons

* 3 cups cubed bread (750ml)
* 2 tbsp olive oil (30ml)
* 2 tbsp butter (30ml)
* salt and freshly ground black pepper

Parmesan Crisps

* 6 tbsp grated Parmesan cheese (90ml)

Roasted Garlic Paste

* 1 large head garlic (1)
* 1 tbsp olive oil (15ml)


Directions:
Caesar Salad with Golden Croutons and Parmesan Crisps

1. Preheat oven to 350F/180C.

Dressing

1. Combine dressing ingredients. Whisk in enough water to thin out to desired consistency.
2. Toss romaine with desired amount of dressing. Garnish with additional parmesan cheese, croutons and bacon, if using and toss to combine.

Golden Croutons

1. Mix ingredients together and season to taste with salt and pepper. Place on a baking sheet. Bake for 15–20 minutes, stirring croutons at halfway point and bake until golden brown. Let cool.

Parmesan Crisps

1. Preheat oven to 350F/180C.
2. Line a baking tray with parchment paper. Drop 1 tablespoon of parmesan onto baking tray. Spread into a flat circle. Repeat with remaining parmesan.
3. Bake for 10–15 minutes, watching carefully during the last few minutes, until golden.
4. Cool on baking tray to crisp.

Roasted Garlic Paste

1. Preheat oven to 350F/180C.
2. Cut top off garlic to expose garlic cloves. Rub with olive oil and wrap in foil.
3. Bake in centre of oven in a small baking dish for about 45 minutes, until soft. Cool.
4. Squeeze garlic into bowl and mash with fork.

 
Raspberry Buttermilk Cake

Raspberry Buttermilk Cake

* 1 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 stick unsalted butter, softened
* 2/3 cup plus 1 1/2 tablespoons sugar, divided
* 1/2 teaspoon pure vanilla extract
* 1 large egg
* 1/2 cup well-shaken buttermilk or soured milk
* 1 cup fresh raspberries (about 5 oz) or other berries

1. Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

2. Whisk together flour, baking powder, baking soda, and salt.

3. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.

4. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.

5. Spoon batter into cake pan, smoothing top. The batter is quite thick. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 Tbsp sugar.

6. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

Serve with fresh fruit and ice cream or whipped cream. Keep leftovers refrigerated.


Recipe by Melissa Roberts

 
This is my current inventory for those of you interested, quantities ARE limited . . .

from "Donner Family Farms"

•Olallieberry Jam
•Olallieberry-Blueberry Jam
•Peach Jam
•Blackberry Jam
•Cardamom-Plum Jam
•Strawberry-Guava Jam
•Pineapple-White Fig Jam
•Dark Berry-White Fig Jam
•Red Berry-White Fig Jam
•Meyer Lemon Marmalade
•Summer-Plum Jelly

 
Ooo, Ooo- please save me a jar of meyer lemon marmalade. I've never had it. So far I have

Spiced fig jam
Hot bread and butter pickles
Kosher dills
Strawberry jam
Blueberry jam

Still to come:
Honey Lemon Ginger Jelly- great to glaze fish with, too
Fiesta corn relish
Dill relish
Sweet relish
Spicey dilled green beans (for bloody marys)

And whatever else I feel like making

 
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