Posts Tagged leeks

Leek and mushroom pasta

July 17, 2014 at 6:08 am · Filed under pasta & noodles ·Tagged , ,

Leek mushroom pasta

Here is another example of わふう パスタ (wafuu pasta)—that is, Japanese-style pasta. The possibilities are endless: see some examples here from Just Hungry. (Or Google it.)

 

To make this particular version:

Lightly saute sliced leeks, chopped mushrooms (portobello here, but could be shiitake), and canned tuna with:

  • salt (tiny bit)
  • pepper
  • garlic
  • olive oil

Boil spaghetti in water with a bit of dashi and salt.

After the pasta is *mostly* cooked, add it to the skillet in which the leeks and mushrooms have been sauteing, along with some of the dashi-flavoured water from the pasta.

Cook everything a bit more and that’s it!

 

Comments off

Tomato risotto

November 1, 2012 at 8:39 am · Filed under rice, stew ·Tagged , ,

Drat, I seem to have lost my notes for this dish. It was a lovely Japanese-style risotto with tomatoes, leeks, and cabbage. Given the ingredients, I suspect that it was designed to target symptoms of a winter cold… It was most certainly delicious.

Comments off

Leeks and mushrooms

September 22, 2012 at 5:26 pm · Filed under general veggie dish ·Tagged ,

Sautéed leeks and mushrooms. Yup.

Comments off

Wafuu potage

June 28, 2012 at 6:46 am · Filed under general soup ·Tagged , ,

Miso taste in a leek potage

わふう (wafuu) means Japanese-style. So here is a wafuu potage!

Yusuke began by sauteing chopped leeks, carrots, and 3 tbsp of uncooked rice in a bit a of vegetable oil. When the rice started to become transparent, he added water and dashi (stock). He let the pot simmer until the vegetables were soft. He then transferred everything to a blender and, well, blended it with 3 tbsp miso until it all made a lovely thick soup.

The dashi and miso, obviously, created the Japanese flavour, which was very tasty indeed.

Comments off

Tom yum soup

February 22, 2012 at 9:24 pm · Filed under general soup ·Tagged , , ,

This fantastic spicy soup had the nice side effect of helping with one of my migraine—perhaps sinus-clearing spice or improvement of my blood flow?

The adventure began with the chef sauteeing finely chopped leeks and cuttlefish with minced garlic and ginger. Next, he added 880 mL of water and brought it to a boil.

Next, he added a store-bought tom yum soup paste. To quote today’s Wikipedia article, “The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, lime juice, fish sauce and crushed chili peppers.”

The recipe on the package recommended adding chicken broth, but we added vegetable bouillon instead. Next, lime juice was added, along with 1 tsp of nam pla (Thai fish sauce).

Finally, sliced mushrooms and carrots were added to the simmering broth.

A bit more lime juice was added when served.

Fantastic spice! Yusuke thought he had boiled it a bit too much, because the red spots of spice weren’t visible, but I thought that it was great.

Comments (1)

Nifty soba

February 18, 2012 at 5:50 am · Filed under pasta & noodles ·Tagged , , , , ,

This was an unusual soba dish that I can only describe as nifty.

The original recipe focused on a ゆず / こしょう sauce (citrus/black pepper) and included bacon. Fortunately, Yusuke made modifications.

The soba (buckwheat noodles) was boiled as usual. The toppings were:

  • sweet potatoes: cubed and steamed in the microwave
  • beet greens: chopped and boiled
  • leeks: shredded and raw

The sauce was assembled as follows:
Fresh minced garlic was sauteed with sesame oil until aromatic. Next came chopped tomatoes, cooked until heated. The liquid portion of the soba sauce was:

  • dashi
  • soy sauce
  • mirin
  • sake
  • lime juice (as a substitute for yuzu)
  • black pepper (こしょう)

N.B. Soba must be slurped, loudly. I am slowly developing the technique.

Comments off

Garlicky lettuce wrap

February 5, 2012 at 8:58 am · Filed under general veggie dish, tofu ·Tagged , ,

Neglected blogs are sad. Fortunately, food chez nous is happy.

The original recipe that inspired this dish was for pasta sauce, but Yusuke modified it quite dramatically!

The goal of this dish was to use up leftover fresh garlic, so preparations began with 4 cloves: minced. He also minced white onions and sautéed them with pork and a tiny bit of oil.

Next, he added smashed tofu to the pan. (He used Soyarie brand silken tofu which is firmer than Japanese.) He let it simmer until the water content was reduced, at which he point he added a load of leeks.

The seasoning was added next: 1-2 tbsp of soy sauce, salt, and black pepper.

The mixture was transferred to fresh lettuce and wrapped up neatly. Yum!

Comments off

Shredded leek delight

December 3, 2011 at 5:45 am · Filed under fish ·Tagged ,

The original recipe that inspired this dish called for chicken, but Yusuke used tilapia instead, that versatile and cheap! fish.

He steamed the tilapia in white wine to enhance its subtle flavour.

The fish was dressed with fresh leeks: the white parts were eaten raw. He was afraid that the green bits would be tough, so he boiled the pieces briefly, for less than one minute. The shredded leeks were mixed with sesame oil and sea salt. Once the leeks were arranged on the fish, we added a sprinkling of shichimi powder.

We ate the dish by itself with rice on the side, but it would also be lovely on top of ramen.

Comments off

Shocking pink tonjiru

October 30, 2011 at 6:55 pm · Filed under miso soup ·Tagged , , , , ,

Tonjiru with beets #1

We’ve been blessed in our weekly csa basket with beets. It’s amazing how such rough little buggers become so magically sweet and tender. We’ve also frequently used the greens as a substitute for spinach. Very tasty.

Tonjiru is a popular type of miso soup characterized by pork and root vegetables, usually potatoes, carrots, daikon, etc. and onions. It’s definitely one of Yusuke’s favourites.

He decided to put our beet bounty to good use by making tonjiru with a twist. The iteration above includes daikon, carrots, white onions, and of course beets. The pink effect is somewhat startling, but it’s incredibly tasty. He also used chicken instead of pork.

The second batch included carrots and leeks in addition to chicken and beets.

He typically begins the soup by sauteing the onions, followed by the other veggies, before adding water, miso paste, and dashi.

Tonjiru with beets #2

Comments off

Leek donburi

October 14, 2011 at 2:03 am · Filed under rice, tofu ·Tagged ,

Leek donburi

One of my favourite items in our csa basket over the past several weeks has been beautiful, beautiful leeks.

Above is pictured another cold-clearing dish. In Japan, as elsewhere, leeks are attributed with healing properties for colds. This page has a few other interesting home remedies. I have not yet experimented with a leek bandage…

To prepare the leeks, Yusuke began by cooking the green bits for a few seconds in boiling water. Then he shredded the green along with the raw white.

To prepare the tofu, he dumped silken tofu in a pan and boiled them over medium heat. Then he drained the water and continued to cook the tofu until the water was drawn out. He smashed it into fine crumbles during the cooking process. Once the tofu was dry, he reduced the pan to low heat and then added:

  • soy sauce
  • katsuoboshi (dried fish flakes)
  • a tiny bit of sesame oil
  • sake
  • sea salt

The tofu mixture was then piled on top of rice, followed by the purifying leeks. Served with a pinch of shichimi pepper sprinkled on top.

(To help with my search results: domburi is also transliterated as donburi. Easier: 丼 or どんぶり)

Comments off

Older Posts »