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Kanikama Rainbow Salad

9 Jun KaniSalad

KaniSalad

Let me introduce you to Kanikama, also known as imitation crab,crab sticks,a.k.a surimi. Surimi is made of a mix of processed fish(mainly Pollock),eggs, some type of starch and crab flavor, pressed into sticks.

I agree, it sounds nasty. But it tastes sooooo good!. By itself, with a few drops of lime, or with Shoyu (soy sauce). Kanikama is low in mercury and environment- friendly when it comes from a sustainable fishery.

My favorite way to eat it is in a very colorful salad. I tweaked my family’s heirloom recipe and substituted their Smoked Turkey Breast for Kanikama, and omitted the grated Queijo Prato ( similar to Monterey Jack Cheese).

Here it goes:

Salad

  • 3 hand fulls of any green lettuce (such as romaine or bibb) , chopped or tear by hand
  • 1 hand full of spring mix greens
  • 1 hand full of arugula or watercress
  • 2 hand fulls of shredded purple beets, shredded
  • 2 hand fulls of shredded carrots, shredded
  • 10 sticks of Kanikama, shredded by hand
  • 1 ripe mango, cut into 1/2 inch cubes
  • Shoestring Potato Sticks, to taste
Batata Palha, or Matchstick Potato, I prefer Yoki because it is extra thin. I buy it at Brazilian stores.But you can also find the Picnic brand at most grocery stores.

Batata Palha, or Shoestring Potato Sticks, I prefer Yoki because it is extra thin. I buy it at Brazilian stores.But you can also find the Pik Nik brand at most grocery stores.

In a clear, glass bowl (It looks prettier, so you can see the different layers)place the lettuce at the bottom. Follow with the spring mix and the arugula and/or watercress. Make a layer of shredded beets, and on top of it a layer of shredded carrots. Place the shredded Kanikama (or smoked turkey) and the mango’s cubes on top of the carrots, and finish with the shoestring potato sticks.

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Dressing:

  • 1/4 c creme fraiche, or plain yogurt
  • 1/2 c mayonnaise
  • 1/4 c Ketchup
  • 2 Tbsp Worcestershire Sauce
  • 1 tsp yellow mustard
  • 1 tsp red hot sauce, such as Red Rooster or Tabasco
  • Salt and freshly ground black pepper to taste

Mix all ingredients together, and keep refrigerated marinating until it is time to use it. I find it better to dress the salad on the plate, so one can choose how much dressing goes into their salad.

I suggest that you try this recipe as is, and do not skip any ingredients, even if you are not a big fan of beets or mangoes. The combination of the sweetness of the beets, carrots, mango and kani, with the salty crunchiness of the potatoes….is out of this world. Try it, and let me know what you think!

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Bacon+Baby Broccoli+Feta Cheese Quiche

11 May quiche2

Lazy Sunday is the perfect day for a late breakfast or brunch. And my favorite brunch food is Quiche. The beauty of a Quiche is that you can throw in the kitchen sink, and it always comes out tasting good.

I wanted to bake a quiche using my Mom’s “Empadao”(Brazilian Pot Pie) recipe, but I did not have enough butter for it.

So I chose the Pate Brisée ‘s recipe from Joanne Chang’s Flour cookbook. Pate Brisée is a classic french recipe for pies and tart shells that are very rich,buttery, crisp and delicious. There are many versions, and most use cold water and a food processor. I really like Chang’s recipe which does not have water in it and it is made in the mixer, with the paddle attachment. Chang’s Pate Brisée is very easy to work with and roll out.

 

Pate Brisée (Quiche Dough)

  • 1 c flour, sifted
  • 2 tsp granulated sugar
  • ½ tsp kosher salt
  • 1 c ( 1 stick or 8 Tbsp) cold unsalted butter cut into 8 pieces, plus 1 Tbsp butter
  • 1 egg yolk
  • 2 Tbsp cold milk

1) Mix the flour, sugar and salt in the mixer with the paddle attachment on low for about 45 seconds. In a bowl, mix together 1 egg yolk and 2 Tbsp cold milk. Add to the mixer and mix altogether on low for about 30 seconds.

2) In an unfloured surfaced place the dough, and with your hands fold and mix until butter is well spread.

3) Make a ball, wrap it in film and leave in the refrigerator for at least 4 hours.This dough is good for 4 days in the fridge or 1 month in the freezer. If frozen, thaw the dough overnight in the refrigerator before using it.

PateBriseeBall

4) When you are ready to use the dough, open and roll(with a rolling pin) the dough in the middle of two plastic films, one in the bottom and another on top. Place in a 9 inch pan, all the way up to the border, to allow for shrinkage.Wrap the pan with the shell in plastic film and leave it in the refrigerator for another 30 to 40 minutes.

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5) Remove from the refrigerator and Blind Bake* the shell at 350 F for 35 to 45 min until lightly golden. Let it cool in a rack.

PateBrisee2

Filling

  •  5 eggs
  • 1 c whole milk+ ½ c milk (or substitute for creme fraiche, mascarpone, heavy cream or yogurt)
  • ½ tsp Himalayan pink salt
  • black ground pepper to taste
  •  freshly ground nutmeg to taste ( I used ¼ tsp)

With a fouet, beat the eggs with the milk, salt, pepper and nutmeg.

Prep

  • 4 slices of cooked bacon, chopped
  • 1 ½ c cooked baby broccoli with stems, chopped
  • 1 cup crumbled feta cheese
  • ¾ c Italian truffles cheddar cheese (from Trader Joe’s)

Assemble

1) Remove the pie from oven. Starting with the broccoli, make a layer at the bottom of the pie shell. Place the bacon all around it, on top of the broccoli. Next, the feta cheese, placing the truffle cheddar cheese last.

2) Slowly and carefully pour the egg mixture on top of everything, being careful so the other ingredients inside the pie shell do not move. Place the pie dish in a sheet pan, and inside the 350 F oven for about an hour (depends on your oven). After 30 minutes, check on your quiche and rotate the sheet pan.

3) Check for doneness by inserting a toothpick in the middle. It should come out clean.

4) Remove from the oven and let it cool for about 45 minutes in a cooling rack.

Enjoy!

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*Blind Baking is a technique used for baking tart and pie shells before they are filled. Depending on the dough, the shell has to be baked first, to prevent it from being underdone, and tasting raw and “flourly”.

In order to avoid the dough from puffing, line the shell with a parchment paper cut out, or coffee filter, and fill with pie weights, or uncooked beans all the way up.To check for doneness lift the paper and if the shell is still shiny is not ready.

If the recipe calls for baking the pie for over 40 minutes after it is filled do not blind bake it all the way. If the recipe calls for a shorter time, blind bake it all the way trough until it is completely done.

 

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