JAPANESE THEME DINNER - MARCH 2009

JAPANESE THEME DINNER - MARCH 2009

JAPANESE THEME DINNER - MARCH 2009

JAPANESE THEME DINNER - MARCH 2009

JAPANESE THEME DINNER - MARCH 2009

JAPANESE THEME DINNER - MARCH 2009

JAPANESE THEME DINNER - MARCH 2009

JAPANESE THEME DINNER - MARCH 2009

JAPANESE THEME DINNER - MARCH 2009

JAPANESE THEME DINNER - MARCH 2009

JAPANESE THEME DINNER - MARCH 2009

JAPANESE THEME DINNER - MARCH 2009

JAPANESE THEME DINNER - MARCH 2009

JAPANESE THEME DINNER - MARCH 2009

SUSHI

Gyoza

50 minutes - 30 minutes prep
24 Gyoza

• 24 gyoza skins
• 1/4 lb ground pork
• 4 cabbage leaves
• 4 green onions
• 1 clove garlic
• 1 inch fresh gingerroot
• 1 pinch salt
• 1 pinch pepper
• 1 tablespoon soy sauce
• 1 tablespoon sesame seed oil
• 1 tablespoon chili sauce

1. Rinse cabbage leaves and onions, pat dry and mince
2. Grate ginger root and press or mince the garlic
3. Combine all with ground pork, add the salt, pepper and soy sauce and mix well by hand
4. Place 1 tablespoon of the mixture in the middle of each wrapper
5. Dampen one edge of the wrapper, fold over and form the edge into accordian pleats
6. Spread the dumplings out on a good-sized, lightly oiled pan and saute on medium until nicely browned
7. Add enough water to cover just the bottom of the gyoza dumplings
8. Cover pan and steam till the water cooks off
9. Eat the dumplings whilst they are hot with Vinegar Soy sauce if you wish

Salmon Dengaku (Sake no Dengaku)

Ingredients: 4 servings
Dengaku Miso Topping

• 2 oz shiro miso
• 1 tablespoon mirin
• 1 tablespoon dashi stock
• 1 egg yolk

1. Broil or bake salmon steaks. In a 2-quart saucepan, mix miso topping ingredients except egg yolk and place over hot water
2. Add egg yolk and mix thoroughly until smooth and glossy
3. Baste broiled salmon steaks and broil until topping turns light brown

Chicken Rice (Tori Gohan)

Ingedients: 4 servings

• 2 1/2 cups short grain rice
• Three (3) cups water
• 7 oz skinned and boned chicken breast
• 2 died shiitake mushrooms, softened
• 4 canned water chestnuts
• 1/4 cup green peas, cooked

Marinade Sauce

• 1 tablespoon soy sauce
• 1 tablespoon sake
• 1 teaspoon sugar
• 1 teaspoon fresh ginger root

1. Wash and drain rice
2. Chop water chestnuts finely and slice shiitake mushrooms into 1/8 inch thickness, removing hard stems
3. Cut chicken breast into bite size pieces and marinate in marinade sauce for 5-10 minutes
4. in a pot, put rice and water; add fitted lid and cook rice over moderate heat until boiling. Add water chestnuts, mushrooms and drained chicken pieces. Bring to a boil. Cover and cook over a low heat for 25 minutes.
5. Turn off heat and let stand for 10 minutes with the lid on. Add cooked peas and toss lightly.

Green Tea Ice Cream

• 2 cups heavy cream
• 1 cup whole milk
• 1/4 teaspoon salt
• 6 large eggs
• 2/3 cup sugar
• 1-1/2 tablespoons matcha (powdered Japanese green tea)

Bring cream, milk, and salt to a boil in a 3- to 4-quart heavy saucepan and remove from heat. Whisk together eggs, sugar, and matcha in a bowl (tea will not be completely dissolved), then add 1 cup hot cream mixture in a slow stream, whisking vigorously. Whisk custard into remaining cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, covered, until cold, at least 1 hour. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden. Ice cream will be very hard after freezing. Put in refrigerator for 15 minutes just before serving to soften.

Japanese Cuisine Theme Dinner - March 2009

Hosted by Kyle Selby and John White

Hot and Cold Sake
Plum Wine
Gyoza (Mary and Rich Miller)
Tempura (Dena and Sam Traina)
Miso Soup
Sushi (Brenda and Rudy Ortiz)
Seaweed Salad (Tania and Ariel Escobar)
Chicken Rice with Ginger (John White and Kyle Selby)
Salmon Dengaku (John and Kyle)
Green Tea Icecrema (Catherine and George Kniazewycz)

Oktoberfest Dinner 2008 (Mary and Rich Miller)

Chicken Fricasse, Berliner Art

This elaborate and delicious chicken fricasse, in the style of luxurious home dining in Berlin pre-war days, is a specialty.

Boneless breasts and thighs
4 tablespoons butter
1 teaspoon peppercorns
1/4 teaspoon thyme
2 or 3 bay leaves
1 leek, sliced fine
1 small onion, sliced thin
1 carrot, sliced thin
1 1/2 teaspoon salt
1 cup dry white wine
2 cups soup stock or bouillon
1 pint heavy cream
1 teaspoon flour
6 or 8 small pieces cooked lobster

Rinse the chicken: drain. Remove bones. Melt butter in heavy iron pot or Dutch oven and saute chicken. Add peppercorn, thyme, bay lkeaves, leek, onion, carrot, and salt. Cook chicken until golden but not browned. Add wine and stock. Cover pan. Bring to a boil, then cook lowered heat for 20 minutesl or until tender.

Remove chicken to a warm serving dish. Stir cream into pan and cook gently. Mix flour with a little of the not gravy, then stir it into kettle, cooking and stirring until mixture is the consistency of a fricasse or smooth gravy. Strain sauce. Add lobster and mushrroms. Reheat a moment and pour over chicken. Serves 6 or more.

Oktoberfest Dinner 2008

Parmesan Mushroom Soup Recipe (Mary and Rich Miller)
Italian Soup

Ingedients:
2 cups sliced fresh mushrooms
1/2 cup chopped onion
1 clove garlic, minced
2 tablespoons butter or margerine
3 cups chicken broth
3 tablespoons tomato paste
3 tablespoons dry white wine
1/4 teaspoon salt
4 slightly beaten egg yolks
1/4 cup grated parmesan cheese
3 tablespoons snipped parsley

Directions:
In medium saucepan cook mushrooms, onion, and garlic in butter or margerine about 5 minutes or until tender but not brown. Stir in chicken broth, tomato paste, white wine, salt, and 1/8 teaspoon pepper. Bring to boiling: reduce heat. Cover and simmer for 5 minutes.

Combine egg yoks, paremsan cheese, and parsley, stir in about one cup of the hot mixture. Return to remaining hot mixture in pan. Cook and stir till nearly bubbly. Cook and stir 2 minutes longer. Makes 4 to 6 side dish servings.