Blossom

Fried Zucchini Blossoms

“Isn’t it too small?” my painting teacher called out when I tried to harvest zucchini blossoms from her garden after class. “Is it?” “It will get larger than this?” After realizing that she was referring to the green parts of the vegetable, I explained that I needed flowers only. “For what?” she asked. “To eat” I said and then answered her question of “How?”. “I think I’m going to deep fry them” “Really?…that’s nice” she said.

She consumes lots of fresh fruits and vegetable and I don’t think she has ever deep fried anything in her life. She is not a health nut but conscious about what she eats and very disciplined. The slender 5 foot 7 inches figure she maintains attests to that. On the day of painting class, she steep mint leaves she dried herself. Conversation flows easily over sipping tea. When I didn’t have breakfast, because I was late getting there, then she brings up a bowl of cereal and milk, toast or banana for me to eat. One time she made me a tall glass of a oatmeal-yogurt-whatever health shake that was really …something … wow powerful stuff! 

I happened to read in the Oregonian FoodDay about squash blossoms a few weeks ago was interesting…squash blossom can be either male or female…wow  I didn’t know that. I picked whichever available in the garden so good thing both genders are edible! Then the article continued to say, Their extremely perishable nature, blossoms are fleeting delicacy…Lucky! I was in the right place at the right time. Here, I adapted this recipe by Londoner and owner of River Café, Ruth Rogers in August(2012) issue of bon appetit.

Ingredients for batter-Makes 8-12 blossoms

• 1/2 cup all purpose flower
• 2 Tablespoons extra-virgin olive oil
• 6 Tablespoons warm water
• 1 teaspoon sea salt
• 3 egg whites

Direction

1. Whisk flour and olive oil in a medium bowl to combine.

2. Add warm water slowly to the flour mixture and whisk after each addition to make pancake batter consistency. Add more water if necessary.
3. Add salt, stir and let rest uncover for 1-2 hours at room temperature.
4. Beat egg white in a medium bowl to peak but do not beat till dry.
5. Add 1/3rd of egg white into the flour mixture and whisk gently to loosen up the batter.
6. Fold in the rest of egg whites with rubber spatula until just incorporated.

Deep fry the blossoms-prepare a couple sheets of paper towels on a large plate.

• Vegetable oil
• 8-12 squash blossoms (I didn’t but you’re supposed to remove stamens from the male blossom flowers-Honey, what is stamens? Don’t worry, it’s too late anyway said my husband).
• Salt

1. Heat oil in a large, heavy, deep skillet at medium heat. Oil should be at least 1 inch deep.
2. Holding the stem of the blossom, dip it in batter, let the excess batter drip back into the bowl.
3. Fry until golden and crisp-about 3 or 4 minutes. Put them on prepared plate to absorb excess oil.
4. Season with salt, serve hot. 

 

I went to Oregon City Saturday Market with two female friends. Though I enjoyed the outing, I spent more money than I budgeted for.

I bought a bottle of Wildflower Honey Vinegar from Blossom Vinegars.

Wait! I think I know where his separated at birth twin brother is. He is a Blossom Vinegars guy! This vendor had the best price produce.

This is called Hot Lips. Really sexy looking…no? but have peck of cuteness.

A block of maple wood I purchased for my blog from Spindles,Wood and Fiber after waffling whether to buy or not for 10 minutes. It was a bit pricy but a beautiful piece of wood.

Grandson of above vendor just waking up from nap. He reminds me of my grandson. He is adorable too (not as much as my grandson though)!

Our old friend came for Sunday dinner. We’re glad to see him but heart ached for his wife who passed away last year.

Strawberry short cake for dessert. I tried a new recipe and I like this too.

He brought us eggs collected from his hen house. Love the thoughtfulness and the eggs!

 

 

 

 

 

Mallowy

Marshmallow Sherbet Popsicle

Boy, it was hot! The temperature reached 100 in Portland last Saturday. Silly me, I left a nicely air-conditioned house to do some errands in the middle of the day. I drove around the market’s parking lot looking for a shady spot but all were taken, of course. Ahhh… why didn’t I do it in the morning? I blame late Olympic TV broadcasting for not waking up early or causing me to take an extra nap.

As the temperature rose, I long for shaved ice. Matsumoto shaved ice shop is one that we always stop to get shaved ice in Haleiwa on the North Shore of Oahu but is it really much better than another Japanese shaved ice store a few doors down? I think ingredients are identical-frozen water, sugary syrup…true…Matsumoto has neat original t-shirts.

After 10 years on the air, the now cancelled ‘Ito family’s dinner table’ (伊藤家の食卓) was an interesting and informational show. The viewers send in how-to or inside trick videos for parenting, cleaning, cooking, laundry, losing weight and so on. I still use tricks I learned in this show. This sherbet popsicle recipe was demonstrated in one of  the ‘inside trick cooking’ (裏技クッキング) 5 minute segment. “Use of marshmallow give nice sherbet texture without difficulty” said TV chef. I don’t have a ice-shaving machine but this popsicle will do the trick of cooling off plus the azuki version has a resemblance to the azuki shaved ice I love.

Ingredients for orange flavor popsicles-makes about 6 popsicles.
Special equipment: Popsicle mold or 5 ounce paper cups and popsicle sticks

• Marshmallow 80g-It’s not crucial to be exact, about 2 cups (?).
• 100% orange juice 300cc
• Lemon Juice 2 teaspoons

Directions

1. Wash marshmallows lightly to remove powdery residue.
2. Pour orange juice and washed marshmallows in medium pan and start cooking over low heat until marshmallow melt completely.
3. Cool for 5 to 8 minutes and add lemon juice. If you’re pressed for time, put pan over ice water to chill.
4. Pour in popsicle mold and put in freezer 3 to 4 hours to freeze. For those who do not have a mold, use 5oz. paper cups. Pour juice 3/4th way up the cup. Snip a small slit with scissors in plastic wrap then tightly cover the cup individually. Insert popsicle stick through the opening.

I used ZOKU for fist batch. Take only 9 minutes to freeze! But wait, ZOKU have to be frozen for 24 hours first.

Ingredients for Azuki sherbet popsicle

• Marshmallow 80g
• Milk 300cc
• Cooked azuki beans 100g (I used a half of can)

Directions

1. Wash marshmallow lightly.
2. Pour milk and marshmallow in medium pan and start cooking over low heat until marshmallow dissolved completely.
3. Add Azuki beans and mix well. Cool for 5-10 minutes.
4. Pour into popsicle mold and freeze for 3 to 4 hours.

Nasturtium add awesome color to salad.

figs(Desert King) are ready to consume. Some are overripe already.

There was no last-night left –overs for my lunch. Luckily, I had a frozen smelt (子持ちししゃも) in the freezer. Take only 7,8 minutes to bake in toaster oven. Eating alone properly is fine art and my down time.

Due to my neglect, roses are not doing so good. This one has great scent though.

OK, this I forgot to put water in the vase, my bad.

 

Sun is going….

going…

Almost gone…

Honey, I told you to slow down.

 

 

 

Chocoful

Chocolate Raspberry Trifle

There is a smart phone game called ‘chocoful’ (チョコフル) gaining popularity in Japan. I don’t own a smart phone so I don’t know in detail but the rules seem simple. Skewer three fruits each as many as possible within a time limit and you get some prizes like a toaster! Yes! I need a toaster really bad…Not! My husband, the multi-tasker, plays iPhone game or reads while watching Olympics. Honey, look! You got to watch this!  Uno-tasker, me, yells with excitement. I know I saw it, my husband replay nonchalantly. How?… With your third eye?  

The above paragraph has absolutely nothing to do with trifle but since I titled this post by the same name, I thought I should mention it. Anyway, I love trifle. I have a few great trifle recipes and this chocolate raspberry trifle comes out on top, just needs time, patience and planning ahead. Chilled trifle is a divine reward for your hard labor! It has a lots of calories for sure but I’m satisfied with one spoonful of this..maybe three,four, five big spoonfuls will do.

Ingredients for Chocolate cake – use 13x9x2 inch baking pan

• 1/3 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon baking soda
• 4 egg whites
• 1/2 cup sugar
• 4 egg yolks
• 1/2 teaspoon vanilla
• 1/3 cup sugar

Directions

1. Grease and lightly flour pan. Set aside.
2. Combine flour, cocoa powder and baking soda in a small bowl. Sift (do not skip this process). I sift flour on large sheet of wax paper for easy clean-up. Set aside.
3. Beat egg whites in the bowl of a stand mixer with whisk attached on medium speed till soft peaks form.
4. Gradually add 1/2 cup sugar. Continue to beat until peak is stiff. Transfer to large bowl and set aside. If you have room in your refrigerator, store it there.
5. Beat egg yolks in the same bowl (no need to wash) at high speed until thick and lemon-colored - about 5 minutes.
6. Gradually add 1/3 cup sugar until the sugar dissolves. Add vanilla and beat for an another 30 seconds or so. Pre-heat oven to 375 about this point.
7. Fold egg mixture into egg whites.Sprinkle flour mixture over egg mixture, fold in gently just until combined. Spread batter evenly in the prepared pan.
8. Bake from 12 to 15 minutes. Insert skewer to check doneness. Immediately loosen edges of cake and turn cake out onto a wire rack. Cool completely.

Ingredients for custard

• 4 egg yolks beaten well
• 2 cups milk, half and half or light cream
• 1/4 cup sugar
• 1/2 teaspoon of almond extract

Directions

1. In a large bowl, put ice and water.
2. Combine 4 egg yolks, milk (half and half or cream) and 1/4 cup sugar in a heavy medium sauce pan. Note: If you want chocolate custard add about 3 ounces of chopped chocolate pieces and add to the mixture. The chocolate custard version (picture below) I made for last Independence day.
3. Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat and stir in the almond extract.
4. Place pan over ice water to cool for 1 to 2 minutes, stirring constantly. Careful not to get water in the custard.
5. Pour custard mixture into a bowl. Cover the custard with plastic wrap. Chill for 1 to 4 hours. Note; Put plastic wrap directly on top of custard, not like in this picture.

To assemble

• 1/3 cup seedless raspberry jam
• 2 cup raspberries (if you are using frozen raspberries, thawed and drained).
• 1/4 cup toasted slivered almonds
• 4 ounces bittersweet (or semisweet) chocolate, chopped in small pieces.
• 1/3 cup cream
• 2-3 Tablespoon sugar
• A couple drops of vanilla

1. Spread raspberry jam over top of chocolate sponge cake then cut into 16 rectangles.
2. Arrange 4-5 of the rectangles, preserves side up on bottom of a 2-1/2 quart glass bowl.
3. Sprinkle raspberries and almonds.
4. Spread about 1/2 cup of custard over all.
5. Sprinkle some of chopped chocolate. Repeat layers. Chill for 3 to 8 hours.
6. Whip cream, sugar and vanilla and drop on top if desired.

 

 

My teacher let me pick some peas from her back yard after painting class.

I made pea rice of course.

Is this kale? Maybe she said. I rubbed with olive oil and little salt then roasted in the oven.

This edible flower spread all over in her garden but teacher won’t eat it, just for look I guess. What’s it name? Don’t know, lovely aren’t they? I have to get some for salad next time.

Haystack Rock!

When I saw this haystack, I started to feel that summer was on its way out. A bit lonesome.