2015 Yemek Tarifleri

Bu sene boyle, her ay yeni bir tarif ama baktim cok seviyorum yemek yapma isini, ikiye, uce cikardim tarif sayisini...
Yarin black cod, ispanak ve tacos sashimi yapacagim hem Mr. G'ye hosgeldin yemegi olacak, hem pratik yapacagim hem de yeni bir tarif deneyecegim...can't wait!

LIMON CORBASI

Iki sogan ve bir adet pirasayi kup kup dogruyorsun, sivi yagda soteliyorsun

Sonra 200ml beyaz sarap ekleyip suyunu cektiriyorsun

Bu arada bir kabak, bir havuc, bir patetes ve uc tane sari dolmalik biberi kup kup dograyip karisima ekliyorsun.

Karistiriyorsun ve bir zencefilin yarisini rendelemek suretiyle sebzelere katiyorsun.

En son bir kasik toz zerdecal, tavuk suyu, yarim limon suyu ve corba pisince icinden cikarmak uzere uc butun limonu ekliyorsun

Goz karari su ekliyorsun

Pisince puruzsuzlesene kadan blender’dan geciriyorsun.

Luca’nin limonlu corbasi

Ayse Ozyilmazel tavsiye etti.

Not on 21 April 2014: 3 Nisan'da Istanbul'a gittigimde gittim ama sezonlukmus su an limon corbasi yokmus!

SANTORINI SALATASI

Rasbery

Ceviz

Kaju

Blackberry

Karpuz, kavun, cilek, cranberry kurusu

Kayisi kurusu

Yesil nut rendelenmis ustune-rendelemeden de koyabilirsin

Rendelenmis almond veya bademin kendisini koy

Ananas

Dry cherry- bogurtlen

Ben kayisi kurusuda koydum cok yakisti

Birde hafif az rendelenmis nane yada sadece ustune koy sus olarak

Bence passion fruit da koy onun suyu cok guzel bir tat verir

MANTARLI RISOTTO

Arborio tarzi pirinc

Vegetable & chicken broth-birer tane yetiyor ikisinden

Butter (60 gr)

Oil (mantarlari pisirmek icin cok gerek yok)

Buyuk mantar

Maydanoz

1 Sogan

Bir kac dis sarimsak

Maydonoz
Beyaz Sarap

Sarimsak  ile mantari ayrica pisir ve tuz ve biber ekle pismesine yakin, kurusa hemen bulyon suyu ekleyebilirsin

Sogani yumusat butter ile ve pirinci ekle 2 dakika kavur sonra bulyon suyu ekle ve ekleyerek pisir yumusayincaya kadar ne kati ne lapa olsun, pismesine yakin mantari, parmesan peyniri ve biraz butter koyki creamy olsun

Sonra ustune ince kiyilmis maydanoz koy ve sicak sicak servis yap, ustune yerken parmesan cheese eklersen daha iyi olur

Pilavini pisiriken tuz koymaya gerek yok bulyon yeterince tuzlu zaten

GINGERBREAD COOKIE

3 cups all purpose flour

1.5 teaspoons baking powder

¾ teaspoon baking soda

¼ teaspoon salt

1 tablespoon ground ginger

1.75 teaspoons ground cinnamon

1./4 teaspoon ground cloves

6 tablespoons unsalted butter

¾ cup dark brown sugar

1 large egg

½ cup molasses

2 tablespoons vanilla

1 tablespoon finely grated lemon zest

Preheat oven to 375 deg. prepare baking sheets by lining with parchment paper

In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon and cloves until well blended.

In a large bowl beat butter, brown sugar and egg on medium speed until well blended

Add molasses vanilla and lemon zest and continue to mix until well blended

Gradually stir in dry ingredients until blended and smooth

Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours

Grease or line cookie sheets with parchment paper

Place 1 portion of the dough on a lightly floured surface

Sprinkle flour  over dough and rolling pin

Roll dough to a scant ¼ inch thick

Use additional flour to avoid sticking

Cok pismemesi gerekiyormus Duygu 8 dakika yeter dedi

OAT BRAN COOKIE

1 cup (90 gr) mornflake jumbo OAT

1 cup (150 gr) plain flour

1 cup (220 gr) caster sugar- or use honey

Yarim cup (40 gr) dry coconut

125 gr butter copped

2 tables spoon golden syrup

1 table spoon bicarbonate of soda

1 tablespoon boiling water

Mix oats, flour, sugar, coconut

Melt butter and golden syrup together

Mix bicarbonate  of soda with boiling water

And add to melted butter mix add to any ingredients mix together

Place table spoons of mixture (yuvarlak seklinde)

In slow owen 150 degree for 20 minuets

Susam koy ustune. Yada pistachio

Sun flowers - bu en iyisi bu

Nobu's Miso-Marinated Black Cod Recipe

Serves 4; adapted from

Nobu: The Cookbook

1/4 cup sake
1/4 cup mirin
4 tablespoons white miso paste
3 tablespoons sugar
4 black cod fillets, about 1/2 pound each

Two to 3 days beforehand, make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.

Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for 2 to 3 days.

To cook the fish: Preheat oven to 400°F. Heat an oven-proof skillet over high heat on the stovetop. Lightly wipe off any excess miso clinging to the fillets, but don't rinse it off. Film the pan with a little oil, then place the fish skin-side-up on the pan and cook until the bottom of the fish browns and blackens in spots, about 3 minutes. Flip and continue cooking until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.

Nobu’s Sashimi Taco Recipe | Food Fashionista

Ingredients:

RED SALSA

40 OZ grilled and peeled red tomato

3 PCS grilled serrano

2 garlic cloves

5 OZ chopped cilantro

1.5 OZ chopped onion

3 TSP maldon salt

tuna (tesshinn) or lobster or crab meat – about 1 TSP per tortilla

1 small corn tortilla

chopped red onion

chopped cilantro

NOBU MATSUHISA'S SASHIMI TACO RECIPE

Directions:

Put all of the salsa ingredients into a blender or food processor and puree. (To make a good salsa, put tomato juice into the blender first and puree. Next add tomato meat and puree again.)

Use 8 cm, (3.15 inches) diameter metal molds to cut the corn tortilla to size down. Place into taco fry basket and fry to golden.

Assemble the tacos with chopped tuna (tesshinn) with a pinch of Maldon salt in top of tuna. Then add 1 tsp of sauce center onions and cilantro.

Spinach in sesame dressing

Ingredients:

3 (10-ounce) packages frozen spinach
2 tablespoons unsalted butter
1/4 cup finely chopped shallots
2 to 3 large garlic cloves, minced
6 ounces cream cheese, at room temperature
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon red pepper flakes
Freshly ground black pepper
2 tablespoons breadcrumbs
2 tablespoons grated Parmesan

Preheat the oven to 375°F. Thaw the spinach according to package directions. Wring out with paper towels or a clean dishcloth until very, very dry.

While spinach is thawing, melt the butter in a medium saucepan on medium heat. Add shallots and cook until softened, 3 to 5 minutes. Add the garlic and cook for another 20 seconds. Add the thawed spinach, cream cheese, salt, red pepper flakes, and black pepper and mix until well combined.

Transfer the mixture to a medium baking or gratin dish and top with bread crumbs and Parmesan. Bake until warm and golden, 10 to 15 minutes. 

Baked Scallops with Creamy Spicy Sauce
Adapted from Nobu: The Cookbook
Make 4 servings
Ingredients:

6 sea scallops
1 pack of enoki mushrooms
6 tablespoons of creamy spicy sauce

Creamy Spicy Sauce

6 tablespoons of mayonnaise
1/2 teaspoon of lime juice
1/2 teaspoon of sugar
1 teaspoon of chili garlic sauce (passed through sieve)

Mix the ingredients in the creamy spicy sauce and blend well.

Method:

Preheat the oven to 475 degree Fahrenheit.
Clean the scallops and cut each scallops into 4 pieces of equal size (slice horizontally).
Chop off the roots of the enoki mushrooms and divide them into 4 equal portions.
Spread the mushrooms on a plate and layer the scallop pieces over the mushrooms and bake for 3 to 4 minutes.
Remove the scallops from the oven and top with creamy spicy sauce.
Put the scallops back into the oven and baked until the surface turns golden brown. 

Sprinkle some paprika powder on top of each serving and serve hot.