How To Make Homemade Sushi

One of my favorite things about cooking is playing with my food. Composing a salad, the perfect toast or (in this case) sushi, allows me to have fun each step of the way!  For some, making your own sushi can sound daunting, but it’s actually simple. You don’t even need a sushi mat to make it (although it helps).

In this recipe, I made a vegan sweet potato and avocado sushi roll. Sushi is versatile, so play up your favorite flavor combinations! For the gals at What We Eat, we constantly make many variations of a carrot and avocado salad. So, in light of that inspiration, here is what we came up with! 

What you’ll need:

A clean dish towel

Plastic wrap

A bowl of cold water (to help the rice not stick to your hands)

Sushi mat 

Ingredients

Nori sheets

2 cups sushi rice, cooked and cooled with a splash of seasoned rice vinegar 

Julienned Vegetables of choice (I did sweet potato, cucumber, daikon, avocado, cilantro)

Method:

  1. Place a big square of plastic wrap on top of a sushi mat and place on top of a dish towel. (The towel is there to help with the mess). Place a single piece of nori on top of the plastic.

2. With wet hands, place a decent size scoop of the rice onto the nori and press down until even thickness throughout. The water will help the sushi rice to not stick to your hands. Life hack!

3. Add vegetables of choice in a straight line about ⅓ of the way in. Sprinkle with a bit of salt and top with cilantro.

4. Now the fun part! Using the sushi mat and plastic as a guide, tightly roll the sushi. Make sure the pressure is even when you roll to help prevent lumps. (Note: Chef hands in dire need of a paraffin treatment!!)

5. Allow to sit for 10 minutes rolled in the plastic before cutting.

6. Slice sushi into 8 pieces and enjoy dipped in your favorite sauce.

With Love,

Rian

 

 

Pumpkin Pie Spice and Everything Nice!

There are a lot of things I love about the fall. Football, colorful crunchy leaves, thick socks and most of all – the abundance of pumpkin EVERYTHING. As I was going through Yotam Ottolenghi’s new cook book, “Sweet”, I stumbled upon a delish spice cake recipe that uses pumpkin pie spice! So in the spirit of Halloween, I had to test it.

Growing up, my mom would make the most delicious spice cakes every year (she’s an amazing baker and constantly gets asked to make her famous rum cakes, spice cakes and chocolate rolls). So, as I try to channel my mom and Ottolenghi, here is what I came up with! Of course I had to give it a flare, so I added toasted hazelnuts, fresh sage and dates to the batter. And let me tell you, the kitchen smelled AMAZING.

Recipe

¾ cup butter, at room temperature

¾ packed cup dark brown sugar

¾ packed cup light brown sugar

finely grated zest of 1 large orange

3 large eggs

½ cup sour cream

1 tbsp vanilla extract

1 heaping tsp pumpkin pie spice (YUM)

1 ¾ cups all-purpose flour

¾ tsp salt

½ tsp baking soda

1 tsp apple cider vin

 

Rian’s Mix In’s (add anything you like! )

2 tbsp chopped fresh sage

¼ cup chopped toasted hazelnuts

½ cup sliced dates

1 tsp flour

 

Method

  1. Preheat oven to 375 Degrees. Grease a standard 9×5 loaf pan and line with parchment paper, then set aside.
  2. Place the butter, sugars and orange zest in a bowl and beat until lightened and smooth.

3. In a separate bowl, whisk the eggs, sour cream and vanilla extract until smooth

4. In another separate bowl (lots of bowls!), sift the flour, pumpkin pie spice and salt together.

5. In alternate batches, slowly mix the egg mixture and flour mixture in with the butter and sugars. When almost combined, stir the baking soda and vinegar in a small bowl until it fizzes and add to the mixture.

6. In my version of the recipe, I added in toasted hazelnuts, dates and chopped sage to the batter! Stir the additional ingredients with a pinch of flour. This will ensure that they won’t sink to the bottom of the cake. Mix to combine.

7. Scrape the mixture into the prepared loaf pan and bake for 50-55 minutes.

8. Allow the cake to cool and serve with a glass of wine or a hot coffee (I prefer the wine). I smothered mine with homemade butternut squash and cream cheese icing, but the cake itself can stand alone. Enjoy! And have the happiest Halloween!!

xoxo,

Rian

 

 

Eggplant Braised with Cherry Tomatoes and Garlic

For those who love to cook, there is possibly no outing quite as enjoyable as a trip to the farmers’ market. Getting to see what’s at its peak and speak with the people who grew it feels like a privilege in comparison to shopping at the grocery store.

I like to go without a plan, grab whatever looks best and then spend my walk home daydreaming about what I can make. While I have a terrible memory when it comes to things like names, my brain has a crystal clear index of every recipe I’ve ever read, most of the ingredients within it and where I can find it. It also catalogs all food images from places like Instagram and food magazines.

This week, when I scored the most beautiful, deeply purple eggplants with taut, shiny skin and cherry tomatoes so sweet I could have popped an entire pint as if they were berries, I was reminded of a picture I’d seen on Canal House’s Instagram feed.

These days, I prefer to cook from pictures rather than recipes. The former allows for creativity and spontaneity, while the latter is time consuming (re-referring to the written word) and/or disappointing (I usually know how to produce the flavors I prefer). As the famous Italian chef Lidia Bastianich said in a recent interview, “Release yourself from the recipe!”

So, with that in mind, I hit my kitchen to make a braised eggplant dish sweet with cherry tomatoes, rich with olive oil, and spicy with garlic and red pepper flakes. Chris and I sat down to dinner with the dutch oven between us, a fresh ball of burrata cheese, sliced crosswise and drizzled with our best Italian extra virgin olive oil, and pan-fried and garlic-rubbed peasant bread to serve as a bed for it all. I also made a shaved fennel and arugula salad showered with plenty of lemon juice and more olive oil because I always like to have something bright to cut through something so rich.

This is the rustic fair that dreams are made of.

EGGPLANT BRAISED WITH CHERRY TOMATOES AND GARLIC

Ingredients
2 small to medium eggplant
4 cloved garlic, thinly sliced
¼ tsp red chile flakes
4 tablespoons olive oil
2 pints cherry tomatoes, left whole
Several handfuls of basil, torn
1 ball burrata or a couple of balls of fresh mozzarella (optional)
Grilled or pan-fried and bread rubbed with garlic (peasant loaf, ciabatta, or any other bread you like)
Salt and pepper

Directions
Prep the eggplant: Peel long strips down the eggplant from stem to end, leaving them with a zebra print. Next, make a partial slit lengthwise down the center of the eggplant but try not to cut all the way through. This is just so the flavorful broth has an easier time penetrating the eggplant. Season them lightly with salt and freshly ground pepper, massaging them into the eggplant a bit.

Preheat a braising pot over medium heat. Add 2 tablespoons of olive oil. Once hot, pan fry the eggplants, turning them every two minutes until they are well-browned on all sides. Remove them to a plate.

Add remaining two tablespoons olive oil and add 4 thinly sliced garlic cloves and a generous pinch of red pepper flakes. Once garlic is very lightly golden, add in the 2 pint whole cherry tomatoes, a generous pinch of salt and a few grinds of black pepper, and stir to combine. Place top on braising pot and let it do its thing over medium-low heat.

After about 20 minutes, most of the cherry tomatoes will have popped open, producing a juicy liquid. Taste it and correct seasoning with more salt if necessary. Carefully add the eggplant into the juicy tomatoes, slit side up and ladle a little of the braising liquid inside the eggplant. Add a sprig of basil, pushing it into the liquid, cover and continue to braise for 20 minutes. At this point, the eggplant will be meltingly tender and flavorful.

To serve, remove the sprig of basil and add a fresh shower of leaves over the braise. Present the whole pot on the table with several spoons to dig in, grilled garlic-rubbed bread and burrata or sliced fresh mozzarella. Enjoy!

Serves 4 (Any leftovers can be smashed into a delicious pasta sauce for later in the week!)

Finding Inspiration for the Kitchen

A meal from LA’s Gjusta

Every week we come up with unique menus for our entire client roster. With two art studios and over ten families, each of which enjoy anywhere from two to five meals prepared by us weekly, that’s a lot of unique dishes to dream up.

So, we’re constantly on the lookout for inspiration. I thought I’d share a few favorite places to find it:

  • Travel
    • Like the rest of the What We Eat gals, I plan entire vacations around food. I’ve traveled to Copenhagen for Noma, Napa for French Laundry and (multiple times) to LA for Gjusta and Gjelina. I’m just as excited by less formal places where I get to see how locals more routinely dine. Finally, I drag my husband to every farmer’s market I can find to taste and learn about new ingredients. I take copious notes on my iphone “Notes” app about all of it.
A farmers market in Turin, Italy
Outside Copenhagen’s Noma
  • Eating out
    • Every opportunity to dine out is an opportunity for inspiration. I order as much as I and my dining partners can stomach, take notes on flavor combinations that excite me and take pictures for plating ideas. While I probably go a little overboard in this department, I suggest ordering something a little outside of your comfort zone. Try to discern the ingredients used and how they might have gone about making it. Obviously this is hard for something like pâté, but I’ve recreated many a restaurant salad, etc. with great success. And because you can tweak things to your preferences at home, you might just like your version even more. I’m also a big collector of restaurant menus. Even though they usually just have a few ingredients listed, if I take notes on them they’re like shorthand recipes.
Documenting a creative dish at Noma

Next time you feel like you’re in a rut, eat out, peruse the internet, or hey, take a vacation! Keep a little notebook handy to jot down dishes, ingredients and recipes that excite you so you have a standing list to refer back to later on.

Happy cooking!

With love, Laura

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Get to Know It: Smoked Paprika

Corn on the cob with paprika

I can’t think of a single smoky-flavored food I don’t love. Smoked salmon and trout, all manner of BBQ, bacon…but living in Brooklyn with outdoor cooking prohibited and a sensitive fire alarm makes achieving that flavor with fire nearly impossible. Enter: smoked paprika.

I first added this spice into my culinary repertoire about five years ago when making David Tanis’ Pimenton Roast Chicken with Crispy Potatoes. To be honest, before this recipe I shied away from most dishes with paprika. I’m not sure why exactly. Probably because the only paprika I tasted growing up was a generic supermarket brand that had been sitting in the back of my parents’ spice drawer for years. I thought paprika was a spice that added a red hue but not much else to a dish. Boy, was I wrong.

Tanis’ crisp-skinned roast chicken had a depth of flavor I didn’t know was possible without open-fire cooking. It was garlicky, a little bit spicy and with a deep smoky aroma. With the success of this recipe, smoked paprika quickly inherited valuable real estate in my spice rack.

fish tacos with toppings
This spice is made most often in Spain where ripe red chile peppers are dried slowly over smoldering oak for up to two weeks before being ground into the powder we find on market shelves. Other aliases include pimenton, smoked pimenton, and Spanish paprika. The second you take a whiff, you’ll know you have the right spice. You can also find it at varying levels of heat, from sweet (dulce) to spicy (picante). I like all of them so that’s just a matter of personal preference.

cauliflower with paprika

Below are several favorite ways to use smoked paprika in cooking. This is a spice you can be quite heavy handed with, so don’t be shy. Give one or two of them a try and I promise you’ll be hooked.

On vegetables – sprinkle over roasted or grilled corn, cauliflower, sweet potatoes,

In vinaigrettes – add a pinch or two to a mix 50/50 mix of lime/olive oil (add a touch of honey or agave too, and of course salt and pepper to taste)

On proteins – sprinkle over fried eggs, season a mild white fish like halibut with it for fish tacos (use cumin too), use it on any poultry, or even use it as your secret ingredient in burgers

On pepitas – when toasted pumpkin seeds on the stovetop, add a little olive oil, salt, and smoked paprika for the last few minutes of toasting

On legumes – fry chickpeas in olive oil on the stovetop for about 10-15 minutes until crispy, adding a generous pinch of smoked paprika for the last few minutes and then finishing the whole thing with a squeeze of lime juice

With love always, Laura