Tag Archives: japanese

inverted millet avocado kinda-sushi

plated-millet-avocado-sushi-roll

When one goes gluten-free, I think that the amount of rice consumed by said person exploses.  Like, missile high.  Scratch that, atmosphere galaxy high.  Whether it’s in restaurants (looks like we’ll be having sushi tonight, no wheat!) or at home (rice flour is now king), I can’t really say too much of anything is ever good for you.  Unless you’re fiercely in love, or writing a book, then putting an abnormal time into that thing is probably a good thing, but with rice?  eh.  Not sending rockets in my emotional hemisphere.

plastic-wrapped-millet-avocado-rolls

rolls-cut-simple

In fact, it might be.  Rice is a grain that is gluten-free, and of course just fine in moderation, but that is also acidic in nature (which we consume too much of in general), and contains sugars.  There are many health problems that stem from too much sugar and acidity in the stomach, from ulcers to bacterial overgrowths to straight up diabetes.  What’s more, if you’re cooking with white rice, or refined rice flour, you may be cutting out gluten, but wouldn’t it be cool to give your taste buds (and stomach) a break?

salmon-on-avocado-millet

Yeahhhhh totally would.

So!  Tonight I had a little experiment at my humble abode… I made a kinda-sushi-roll.  But! instead of seaweed on the outside I used avocado, instead of rice I used cooked millet, and instead of raw fish I used smoked salmon.  I think you’ll dig it.  Enjoy:

inverted avocado millet kinda-sushi

1 avocado, cut into thin slices

1/2 cup cooked millet*

2 slices smoked salmon (organic if you can find!), or vegetarian protein of choice

optional 8 thin slices green onion, cooked or raw

preparation time: 8 minutes

serves 1-2

avocado-on-cutting-boardmillet-and-avocado-on-cutting-board

1. Cover a cutting board with plastic film.  Lay out avocado slices in a vertical line with little overlap.

2. Lay out the cooked millet in a thin layer to cover just half of the avocado length-wise.  (see image.)  You can also add your onions if you’d like here.

3. Add smoked salmon, thinly sliced, in the middle.  Take the plastic film in two hands on the side of the millet.  Fold it over the top of the ingredients as you would making a burrito.  When the plastic reaches the other plastic, as in it rolls on top of itself, pull it snug like you would a burrito.  Then, roll the entire roll over the plastic to seal it in.  Make sure it’s tightly wrapped!

4. You can either cut the rolls with the plastic on if your knife is on the not-so-sharp side, or if your knife is running on all gears, cut it directly and transfer to the serving plate with a spatula.

not-cut-avocado-millet-roll

*of course, you can use rice if you’d like.  Just a suggestion, and something that tasted good.  :)

 

 

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Inspiration: SHREDDED MANGO

shredded mangoI don’t know if we can use the term “Indian Spring” like “Indian Summer”, but if there is such a thing, that is this in Paris.  It’s sunny out.  The gray sides of the buildings must be terribly confused, the flowers on my balcony are either wilting or reaching up to the rays depending on their seasonality, and I got tan today.  Never, ever, did I envision a bronzing skin in March.  I suppose it’s an early birthday present (2 days, 2 days!  March 12!!)

Anyways, I found a new toy, and the very kind lady who sold me this toy brought up a dynamic idea that serves as today’s inspiration: Shredded Mango.  It goes well with sunshine.  And rice.

kiwiThis little Kiwi brand professional cutting tool functions as a mini handheld French mandolin.  You run it down the side of your fruit or vegetable and it makes very thin juliennes… it’s ridiculous easy and I am not grating all of my vegetables into tiny pieces.  I hope it stops soon.  We do have teeth for a reason, but I just can’t get enough of this texture!

Anyways, for those who have carrot allergies, and cannot have that delightful salad normally served with dim sum of carrots and green papaya grated, try getting an under-ripe mango, peeling it, and then turning it into thin batons.  Toss it with some sesame oil, a splash of lemon juice, pinch salt, and sesame seeds for something fun.

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Urban Grilled Eryngii Mushrooms

grilled mushroomsHello.  For us to be on the same wavelength, please pull this up:

la musique <–Bienvenue to my night. 

After dropping off my chef’s knives at Courty & Fils in Paris’s Opera district, I soaked in the humid spotty sky, breathing in the crisp whispers, my feet crunching tiny leaves as I admired ingredientsshopkeeper’s newly decorated storefronts.  Paris really wears Fall well.

The neighborhood is home to a dense population of Japanese, Korean, and otherwise oriental restaurants, in addition to a store called “K Mart“, which (unlike the large chain store I grew up with) is one of Paris’s most centrally located Japanese (and Korean) supply stores.  Yess.

My excitement found me with an indoors BBQ tonight, and the marinade is proportionately delicious in flavor.  Earthy yet acidic, mildly sweet with subtle spice.

diner ce soir japonaisEryrgii mushrooms are those big guys you will see in a restaurant sliced vertically and grilled or sautéed.   They’re deliciously meaty, slightly fibrous in texture, and just the right taste of mushroom to balance out their decent water content.  For those with Celiac Disease and strong gluten intolerences, ordering these might have never been an option for you, as marinades frequently involve soy sauce, which almost always contains wheat.  What’s more, for Bubble Children with deadly nut allergies, walking into any sort of Asian establishment can turn from a family dinner night out to a quick trip the hospital with cross contamination.  (Make sure you go somewhere you can trust if your allergies are really bad!)

Forget the restaurant.  Brew some tea, turn on some Japanese tunes, and get cozy with some mushrooms.

Urban Grilled Eryngii Mushrooms

Marinade:

1/4 tsp. wasabi paste

1 tsp. tamari (gluten-free soy sauce)

2 tsp. sesame oil (can use neutral oil for seed allergies)

1/4 tsp. paprika for mild, or 1/8 tsp. cayenne pepper+to taste for spicy

1/8 tsp. orange zest (optional but delicious)

1 tsp. red wine, apple cider, or rice vinegar

Main:

3 large eryngii mushrooms (portabello or shitake would work, as well)

+a fish grilling device or some grill to keep them falling into the flames

+a braising or painting brush, clean and dry

Method:

painting mushrooms1. Mix together wasabi and tamari until combined.  Whisk in all other ingredients with a fork or small whisk until homogenous.  Set aside.  Slice mushrooms vertically into about 4 strips of about just under a cm thick. Paint each mushroom generously with marinade, flip over onto grilling device, then paint the other sides.  The more generous you are with the marinade, the tastier these lovelies will be.

grilling mushrooms2.  Either fire up a BBQ like a normal person, or light up your stovetop for flames.*  Place the rack so that the mushrooms are getting licked by the flames gently, and cook them on one side (moving around if need be to avoid cooking one mushroom more than the other) for about 4 minutes, or until starting to color, flip, and repeat with the other side.  Then, keep crisping them in this manner with the flames until they have just got nice grill marks and some decent coloration of dark brown around the outsides.

3.  Remove from heat, serve with some potato starch vermicelli and thinly sliced sushi-grade salmon brushed with the same marinade for a delightful light feast.

*Should you have neither, you can cook them in the oven at 375 degrees Fahrenheit for about 10 minutes (keep an eye on their coloration to know whether to cook longer or shorter).  You simply won’t get the pretty marks and the same crisped effect on the outside.

 

 

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