Blood Orange Pearls

• 2 cups of blood orange juice or grapefruit juice, strained 
• 2 tsp agar-agar powder 
• 1-2 tbsp sugar, as required 
• 3 cups neutral flavour oil like peanut or vegetable

1. Put oil in a small bowl or flask and refrigerate until cold. 
2. Combine the other ingredients, mixing thoroughly. 
3. Using a dropper, drop small drops into the cold oil. The drops will turn into miniature balls or spheres and will set. 
4. After a couple of minutes, check one of the balls to be sure they are set. When set, scoop out the balls with a strainer onto a paper towel, then rinse in cold water to remove the oil. 
5. Place in a container and refrigerate immediately.

 

Smoked Salmon Crostini with Egg–Cheddar Mousse

INGREDIENTS

For the Egg–Cheddar Mousse
3 hard-boiled eggs
2 tbsp cream cheese softened
½ cup sharp cheddar cheese shredded
¼ tsp garlic paste (or powder)
1 tsp Dijon mustard
1 tsp lemon juice
⅓ tsp turmeric
Salt & black pepper to taste
1-2 tsp warm water

For the Crostini
1 baguette sliced diagonally
2-3 tbsp olive oil
1 fresh garlic clove, halved

Toppings
3 oz smoked salmon, thinly sliced
Fresh dill

METHOD

Make the Mousse

1. Add the hard-boiled eggs, cream cheese, cheddar, Dijon mustard, lemon juice, turmeric, garlic, salt, and pepper to a food processor.
2. Blend until mostly smooth.
3. Add 1–2 teaspoons of warm water and blend again until silky, glossy, and perfectly pipeable.
4. Transfer to a piping bag. Chill 15–20 minutes.

Prepare the Crostini

1. Preheat oven to 400°F.
2. Brush baguette slices lightly with olive oil.
3. Toast until golden.
4. Rub each warm slice with the cut side of the garlic.

Assemble

1. Add a thin smear of mousse on the baguette to anchor the toppings.
2. Pipe a decorative swirl on each crostini.
3. Roll smoked salmon into a loose rose and place on top.
4. Garnish with dill.

Source: katerynascafe.com

Cajun Shrimp Costini

• 1 slim French baguette sliced and toasted
• 1 lb large shrimp peeled and deveined 
• 8 oz cream cheese softened
• 1 tbsp olive oil
• 1 tbsp Cajun spice mix plus more to taste
• ⅓ small lemon juice only
• 1 small cucumber thinly sliced into ribbons
• A handful of fresh dill plus more to garnish

Method

1. Preheat oven to 375°F. Toast baguette slices brushed with olive oil until golden.
2. Toss shrimp with Cajun spice, lemon juice, and olive oil. Cook in a hot skillet for 1½ minutes per side.
3. Set aside half the shrimp. Blend the rest with cream cheese and dill until smooth. Adjust seasoning.
4. Pipe or spread mousse onto crostinis. Top with a whole shrimp, cucumber ribbon, and dill.
5. Serve immediately.

Japanese Beef Bowl (Gyudon)

I had this at Yoshinoya Hamamatsucho restaurant in Tokyo.

INGREDIENTS

1 cup dashi (see below)
2 tbsps mirin or a sweet white wine (such as Riesling or Gewürztraminer)
2 tbsps sake
2 ½ tbsps soy sauce
2 tsps sugar
250 grams beef (very thinly sliced, ~ 1mm)*
150 grams onion (~ ½ large onion, sliced ¼” thick lengthwise)
1 scallion (chopped, optional for garnish)
benishōga (red pickled ginger, optional for garnish)

1. Put all liquids and the sugar into a pan and heat. Add onions and simmer until translucent, about 10 minutes.
2. Add beef and simmer until onions and beef are thoroughly cooked. Simmer uncovered to allow the sauce to thicken slightly. 

* - you need to use a cut of beef that can be sliced very thin such as sirloin tip. 

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Dashi

INGREDIENTS

4 cups water
10 grams konbu (type of dried kelp used for making stock)
15 grams katsuobushi (dried Skipjack tuna)

1. Add the konbu to the water and soak for at least 3 hours. You can store this konbu dashi in a refrigerator for up to 3 days.
2. Remove the konbu and bring the dashi to a boil (you can use the konbu for something else).
3. Turn off the heat, and add the katsuobushi. Let this steep for 3-4 minutes.
4. Strain the dashi and use it right away, or let it cool completely and store it in the refrigerator.

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