Gomaae Spinach

I love spinach almost any way that you cook it. Even raw. Especially raw. Cooking it gomaae -style adds a sweetness to the spinach that you don't normally find in American cuisine. Gomaae is the way that the sauce is prepared and can be used in other dishes.

Gomaae Spinach

1 lb. fresh spinach, washed
4 tablespoon black sesame seeds
2 tablespoon sake
2 tablespoon sugar
1 1/2 tablespoon soy sauce

Set a large pot of water to boil. Add spinach and boil for about one minute. Drain and soak the spinach in water until cool. Drain again then squeeze the spinach to remove the excess liquid. Cut spinach into about 2-inch lengths and set aside.

Put sesame seeds in a suribachi (Japanese mortar) and grind them with a surikogi pestle. Or, place sesame seeds in a blender or food processor and grind until smooth. Add sugar and mix well. Add soy sauce and sake to the mix and blend well. Dress boiled spinach with the sesame sauce.

***Even though it looks like a lot of spinach, the vegetable cooks down drastically. It only makes about 4 side dish servings.

Quick Fruit Sorbet

I'm really missing sweet treats at the moment. This is what I've been doing to stave off cookie wants.

Quick Fruit Sorbet

1/2 cup sugar (or honey or sweetener equivalent)
1 1/2 tsp cornstarch
2 cups water
2 cups pureed strawberries (or other berries, bananas, canned peaches, etc)

Dissolve the sugar and cornstarch in the water in a large saucepan over low heat, then boil until thick, like syrup, about ten minutes. Remove from the heat and cool. When the sugar syrup is completely cooled, add the pureed fruit and mix well. Place in a plastic contained and freeze, uncovered, until it is solid. Cut the sorbet into chunks, then process in a blender or food processor until smooth and creamy. Put the sorbet back into the freezer and allow to freeze for another 4 hours.

**I've also subbed out some of the water for lemon or lime juice for a slightly more tart mix.

Spaghetti Squash

Some years back my father introduced me to spaghetti squash. It's a very buttery tasting vegetable that after prepared you treat just like pasta.

Spaghetti Squash

1 (4 pound) spaghetti squash
2 tablespoons extra virgin olive oil
1 cup grated romano cheese substitute (optional)
salt
coarsely ground black pepper
spaghetti sauce of your choosing

To boil squash: cut in half and scrape out seeds. Boil squash until tender cut side down for 15 to 20 minutes or until soft. Place 1/2 cup cooking water into a bowl, then drain and shred the squash (scrape with a fork. The meat as it shreds will resemble spaghetti noodles). Transfer to a bowl with reserved liquid.

Toss squash with reserved liquid and dress with extra-virgin olive oil, lots of cheese, salt to taste, and lots of black pepper. Ladle spaghetti sauce atop the squash meat. Serve.

Cherry Rhubarb Pie

I've only had it once. And it was an anemic little slice overpriced to a silly amount, but it was goooooooood! Someone take a pictue of a rhubarb for me. I have no idea what it looks like aside from 'pink'.

Cherry Rhubarb Pie

1 pound rhubarb, cut in 1/2-inch slices (about
1 (16 ounces) can pitted tart red cherries, drained
1 1/4 cups sugar
1/4 cup quick-cooking tapioca
1 recipe plain pastry, made with 2 cups of flour

Combine sliced rhubarb, cherries, sugar and tapioca; let stand 10 to 15 minutes. Line a 9-inch pie plate with pastry; pour in filling. Roll out remaining pastry about 10 inches. Cut strips of dough ,1/2-inch wide. Lay several strips on top of filled pie at 1-inch intervals. Fold back every other pastry strip; fold down as you weave crosswise strips over and under.

Trim even along outer edge of pie; seal edges. Dampen edge of pie slightly with water and place extra strips around entire rim of pie, covering ends of lattice. Flute pastry edge, pressing well all around to seal. Bake rhubarb pie at 400° for 40 to 50 minutes.

Black Cherry Iced Tea

I found the most wonderful Asian Food blog called Apetite for China. This recipes comes from Diana Kuan's kitchen. Check out more of her culinary delights at http://appetiteforchina.com/

Black Cherry Iced Tea

2 quarts water
1 pound fresh black cherries, rinsed and pitted
1 1/4 cups sugar
1/4 cup lemon juice
2 whole star anise
5 bags black tea, steeped in 2 cups water
Mint sprigs for garnish

Bring water to boil in a medium-sized pot. Add cherries, sugar, lemon juice, and star anise. Simmer for 15 to 20 minutes, until the cherries are almost falling apart. Turn off heat, mix in black tea, and let stand for 1 hour to cool.

Strain liquid through a fine mesh sieve, mashing the cherries with a wooden spoon to extract more liquid. Discard solids. Transfer liquid to a pitcher and refridgerate until ready to serve.

Mushroom and Barley Soup

1/4 cup barley

6 3/4 cup chicken or Veggie bouillon

1 bay leaf

1 tbs butter substitute

12 of mushroom slices

1 tsp olive oil

1 onion chopped fine

2 carrots sliced thin

1 tbs chopped tarragon

1 tbs chopped parsley

salt and pepper

1. Rinse/ Drain Barley. Boil Bouillon, add bay leaf and salt. stir in barley. Reduce heat, cover, simmer 40 mins

2. Melt butter in skillet over med heat. Add mushrooms and seasoning w salt and pepper. cook/ stir for 8 mins until golden brown. Remove from heat.

3. Heat oil. add onions and carrots. Cook 3 mins over med heat until onion is done.

4. Add remaining boullion. Boil. Stir barley and liquid and add mushrooms. Reduce heat. Stir in tarragon and parsley.

Scandinavian Cold Raspberry Soup

A very elegant and flavorful meal suitable for a romantic dinner or a very hot day.

Scandinavian Cold Raspberry Soup

2 (10 oz.) pkg of frozen red raspberries in syrup, thawed
½ cup orange juice
¼ cup lemon juice
¾ cup chablis or dry white wine
orange sections
sour cream (optional)
1 tablespoon cornstarch

In a blender, puree 1 package of raspberries; strain and remove any seeds. Put orange juice, lemon juice, puree and cornstarch in a saucepan and cook over medium heat until thickened. Cool.

Stir in remaining package of raspberries and chablis. Add orange pieces and a dollop of sour cream for garnish.

Chilled Peach and Blueberry Soup

For that not so normal day when you need something different for a meal. Great for tea parties.

Chilled Peach and Blueberry Soup

2 ½ lbs. very ripe peaches
2 tablespoons honey
½ cup orange juice
½ teaspoon grated fresh ginger
1 cup vanilla yogurt (or soy yogurt)
1/8 teaspoon almond extract
grated zest of ½ lemon
juice of 1 lemon
1 cup blueberries (washed if frozen)

Peel peaches, remove stones and chop. Reserve 2 cups. Place remaining peaches, honey, orange juice, yogurt, ginger, almond extract, zest, and lemon juice into a blender. Process until very smooth. Pour into a bowl and stir in reserved peaches and blueberries. Refrigerate until well chilled.

Calico Tea

Another light social afternoon drink, especially for cool weather or children's tea parties.

Calico Tea

5 cups boiling water
1 family sized tea bag
½ cup orange marmalade
2 tablespoons sugar
2 tablespoons lemon juice

Pour hot water over the tea bag, cover and steep for 5 minutes. Remove tea bag and stir in remaining ingredients. Strain the mixture before serving. Makes roughly 5 cups.

Afternoon Apple Tea

A very easy and quick church social or afternoon visiting drink. Good for long porch talks and hot days when hot tea or coffee isn't a good idea.

Afternoon Apple Tea

3 cups boiling water
4 cinnamon apple tea bags
1 tablespoon sugar
1 6 oz. frozen apple juice, undiluted
2 cups cool water

Pour boiling water over the tea bags, cover and steep for five minutes. Remove the tea bags and stir in the sugar, apple juice and cool water. Stir well until mixed and chill before serving.

Edible Slime

Not only is this a good Halloween treat, it's great for grossing out friends or as stage goo for acting productions.

Edible Slime

1 envelope unflavored gelatin
1 banana
2 (6.75 oz.) green citrus fruit drink, chilled & divided
6 large ice cubes

Sprinkle unflavored gelatin over 1/4 cup citrus drink in small saucepan; let stand 1 minute. Over low heat, stir until gelatin dissolves, about 5 minutes. Remove from heat.

Place remaining citrus drink and banana in electric blender; process until smooth. With motor running, add gelatin mixture. Add ice cubes; process on high speed until ice melts. Serve (or pour over head) immediately.

Witches Brew

Good for Halloween kiddie parties.

Witches Brew

2 cup sugar
2 (13 oz.) lime koolaide envelopes
2 qt. water
46 oz. pineapple juice, chilled
1 qt. ginger ale, chilled

Mix the sugar, water and koolaide packets together and let completely dissolve and chill. Add the pineapple juice and ginger ale just before serving. Makes 4 qts.

Fresh Chinese Green Beans

I like to grow my own blue lake green beans. If you've ever had fresh green beans you know you're missing out when you eat canned. When fresh garlic is added to them they have a crisp bite.

Fresh Chinese Green Beans

1 lb of fresh green beans, tipped & whole
3 tsp fresh minced and pressed garlic, juices preserved
vegetable oil

Soak the green beans in water for two minutes, drain. Heat enough oil to cover the green beans in a wok until very hot. Fry for 3-6 minutes or until wrinkled. Remove beans and pour off oil, return to the fire. Reduce heat and cook garlic until tender. Toss with the greenbeans and cover over low heat for 2 minutes. Serve immiedietely.

Summertime Watermelon Soda

What's summer without a cooling drink when it's hot outside? This sparkling soda is a kid pleaser. For grownups a jigger of vodka makes it fun, too.

Summertime Watermelon Soda

1 cup sugar
2 cup watermelon, diced & seeded
¼ cup water
1 cup lemon juice
1 qt. carbonated water

Bring sugar and water to a boil. Press watermelon for juice through a fine mesh strainer and discard pulp. Combine sugar syrup, juice and lemon juice; chill. Add carbonated water to mix just before serving.