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Posts Tagged ‘sushi’


I swear I did NOT fall off the face of the earth – not that anyone was probably all that worried. It’s been a pretty stressful two weeks, but, I’m back on track and getting caught up on blogging. *whew*

For this week’s Tyler Florence Fridays submission, I decided to try his Broiled Portobello Sushi with Soy Glaze from his book Tyler Florence’s Real Kitchen. Though I did have some issues with the sushi rice sticking together, this was really good. Really good. I wanted to put the glaze on everything and lick it off. (I actually saved what was leftover – a LOT – to put on some fish this weekend.) It was best first thing after making it – so don’t feel bad about gobbling it up right away.

Tyler Florence broiled portobello mushroom sushi with soy glaze
Tyler Florence broiled portobello mushroom sushi with soy glaze

Broiled Portobello Sushi with Soy Glaze
Tyler Florence’s Real Kitchen, Pg. 77

Ingredients:

3/4 cup low-sodium soy sauce
2 tbsp. brown sugar
2 tbsp. sake (I used mirin)
1 tsp. sesame oil
1 garlic clove, smashed
1-inch piece fresh ginger, peeled & minced
3 small portobello mushrooms, cut on the bias in 1/2 inch slices
1 1/2 cup prepared sushi rice
1 sheet nori seaweed, halved and cut in 1/2 inch strips
2 tbsp. sesame seeds, toasted (I totally forgot these)

Preheat oven to 400 degrees. In small pot, combine soy sauce, brown sugar, sake (mirin), sesame oil, garlic and ginger over low heat. Swirl the pot around occasionaly and cook for about 8 minutes, or until thickened. Lay the mushroom slices in a single layer on a cookie sheet lined with aluminum foil. Brush the portobello mushroom slices with the soy glaze. Bake for 8 to 10 minutes, until the mushrooms brown and shrink slightly.

Dab your fingers in a little water and grab about 2 tbsp. of sushi rice. Gently squeeze it in your palm to make it a compact mound. Put a portobello slice on top of that and wrap with a band of nori, moistening the ends to seal. Garnish with sesame seeds.

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So, this week was a bit crazy, but I did get my raw meal in … I just ate it and it was SOOO GOOD! 

I made Ani Phyo’s Ginger-Almond Nori Rolls. Seriously, I am in love. These are so good. The ginger flavor is awesome. Even Scott said they were OK. (He’s not really on the whole raw bandwagon – but I give him LOTS of credit for trying the foods I’m making.) 

 

Ginger-Almond nori roll

Ginger-Almond nori roll

I didn’t have the sprouts she uses in her recipe, so I subbed carrots and cucumber, which I had in the fridge. And of course, my sushi-rolling skills could use some work … That’s why I made it into a salad, too: 

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And for a snack, I made Ani’s raw donut holes, which are just as good as everyone says they are. Made with dates, dried apples (I couldn’t find dried, unsweetened pineapple), coconut and vanilla beans, they’re dense & sweet. 

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These are super tasty. I really liked them. Scott wasn’t a big fan, but that means there’s more for me! I love the coconut in these. YUM.

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Kaze Sushi, Chicago


Scott and I spent a few days in Chicago this week being tourists – we hit the Shedd Aquarium and the Museum of Science and Industry as well as eating lots of yummy foods. 

Our big night out was at Kaze Sushi, in Roscoe Village, and we were not disappointed with our choice. We started off with a couple of drinks. Scott had the Lychee martini and I opted for the Lychee mimosa. (Sorry if the photos are poor quality – we forgot the camera and I had to use my phone.

 

Lychee martini & lychee mimosa

Lychee martini & lychee mimosa

Scott opted for a $60 chef’s tasting, while I chose a few menu items …. 

Since Scott chose a tasting, there were a few items that weren’t on the menu … first up was a sweet potato soup with a lobster broth base, monkfish fois gras, and pan seared black tiger shrimp. It came out boiling. It was really delicious. At the end of the night, Scott said he thought the soup was probably his favorite item. 

 

sweet potato soup

sweet potato soup

Up next for Scott, was something not on the menu too … a Japanese snapper sashimi with balsamic reduction, pine nuts and, we’re pretty sure, bacon. Everything is better with bacon.

snapper sashimi

snapper sashimi

 Up next was the chef’s take on tempura … Scott was given the whitefish tempura served on a bed of parsley butter sauce and topped with some veggies and whipped cream. I opted for the sea bass with fresh watercress and pineapple sauce. Personally, I think my sauce was better (and Scott will agree), but the tempura was perfectly cooked. Seriously, how can you go wrong with battered & fried fish? 

 

Scott's tempura dish

Scott's tempura dish

 

Jess' tempura dish

Jess' tempura dish

I ordered a softshell crab temaki (handroll) and the smoked salmon makimono (roll). While they were both good, I think I was more impressed with the dipping sauce they came with. Next time, I’ll try the unagi cheese roll – ugani (barbequed eel), cheese, cucumber, avocado, shrimp tempura and masago. (Yes, the rolls usually come 6 to an order, but I was hungry and ate a few before I realized I hadn’t snapped a picture. Oops.)

softshell crab handroll (top) and smoked salmon rolls

softshell crab handroll (top) and smoked salmon rolls

Up next for Scott wasn’t on the menu – a toro tartar (basically, tuna) wrapped in avocado slices and served with a fried spring roll stuffed with cream cheese and shrimp and topped with a tomato and pepper relish and garnished with a mango puree. It was a beautiful presentation, but not my favorite. I think Scott really liked the tartar and it was meant to be eaten all together (put some of the tartar on top of the spring roll and munch.)

toro tartar with cheese spring rolls

toro tartar with cheese spring rolls

Then, the waiter chose some nigiri for a final course for Scott. I didn’t catch everything the waiter said when he explained what everything was, so I’m kinda guessing on what everything is based on the receipt … but it was really goood. (yes, good with 3 o’s.) Again, sorry for the really bad photos.

 

White tuna nigiri and ika nigiri

White tuna nigiri and ika nigiri

 

bonito nigiri and salmon nigiri

bonito nigiri and salmon nigiri

Overall, this was an awesome meal. Scott and I both left pleasantly stuffed. The ambiance was amazing and the waitstaff was top-notch. I have a feeling we’ll be dining at this restaurant again sometime in the future.

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