Tag Archives: Sushi

California Rolls in Cancun

So my husband and I spent 5 wonderful days in Cancun for my birthday and our 25th wedding anniversary this last week.  We love heading south whenever we can; Mexico is not usually on our radar ever since our first visit in 1989; however a couple of years ago we were desperate to get away and money was tight. We don’t usually look for all-inclusive resorts either but we wanted something simple and inexpensive.  We found Live Aqua an adult only all-inclusive with great reviews.  We decided to try it out; it was WELL worth the trip.  The place is very clean, the staff if very nice, and the food was excellent.  This trip was no exception; we will definitely go back again.  We did notice s few differences this trip from last; they have more options of places to eat and we loved them all and there were definitely a lot more people this time around; I think the word has leaked out!

I came back to our room with this written on our bed in red colored rice. a bottle of champagne and chocolate covered strawberry's.  He is so sweet!

I came back to our room with this written on our bed in red colored rice. a bottle of champagne and chocolate covered strawberry’s. He is so sweet!

 

 

 

 

 

 

 

 

 

 

My hesitation with Mexico was because in the late 80’s you couldn’t walk off your resort property without being harassed by very persistent people trying to sell timeshares.   I was also 3 months pregnant with my first; so that might have had a little to do with my dislike.  They were also still recovering from hurricane Gilbert that hit in 1988.  The beaches were pretty much non-existent in 1989. We were supposed to go to Cancun for our honeymoon but Gilbert put a kibosh on those plans; we ended up in Barbados – which is one of my top 5 islands to visit.  On our 2011 trip I do recall asking my husband while walking on the beach “was it this nice last time we were here”? They have come a long way and have converted my opinion.

I never in a million years thought that I would be able to take a sushi class while in Mexico.  We were sitting out by the pool and the one of the activity staff was asking if anyone wanted to learn how to make sushi; I signed up immediately.  I have been asked to have a sushi class; my daughter is living in Japan and I made a vow to try to learn to like sushi.  Here was my first chance; and I was excited to try.

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The rice was beyond sticky; I couldn’t get it off of my hands to save my life. It was relatively easy to make; I will definitely need to practice the rolling technique but I think it is attainable. I know that California rolls are not a raw fish variety of sushi; but you’ve got to start somewhere.

 

 

 

 

 

California Roll

1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces
4 sheets nori
1/2 batch sushi rice, recipe follows
1/3 cup sesame seeds, toasted
1 small cucumber, peeled, seeded, and cut into matchstick-size pieces
4 crabsticks, torn into pieces
Pickled ginger, for serving
Wasabi, for serving
Soy sauce, for serving

Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside.  Cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce.

Sushi Rice

2 cups sushi or short grain rice
2 cups water, plus extra for rinsing rice
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon kosher salt
Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.

Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

Yield: 4 cups

We had some very good friends of ours were staying down the road with a bunch of their friends; totally unplanned;  we all met up for a very nice dinner at La Cappilla which was in the Marriott Hotel about halfway between our hotel and theirs.  We were one of 6 couples and 5 couples ordered the same meal Chateaubriand for two.  I just had to show you the pictures; it was simply AMAZING

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Chateaubriand for two –
Center cut tenderloin 22 oz. for $690 peso’s
There was barely enough room for all the platters.

There were two of these on the platter.  Shear garlic heaven.

There were two of these on the platter. Shear garlic heaven.

My Daughter’s last week in America for a year

My beautiful little girl is moving to Japan for a year to teach English as a second language in a private Buddhist High School.  I guess she isn’t little anymore.  She is very bright, has an awesome personality and is beautiful inside and out.  She has been my motivation to start this blog, instrumental in getting my cooking classes off the ground and keeping me motivated;  she has also started gathering all my recipes and cataloging them, to hopefully someday write a cookbook.  Mind you I have always wanted to write a cookbook but only to give to my kids when they finally go out on their own.  Who knows this might actually get done.

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I am on vacation this week to spend some quality girly time with her.  Monday was a massage, lunch out and mani/pedi’s. I will let her pick out all of our menus this week since she will be missing many of her favorites while away.  I must admit I have never thought about Japan as a travel destination; I have never researched anything about their culture, their cuisine, or their interests.  I have since googled where she will be teaching and the city on the coast where she will be living.  She will be 4 hours from Tokyo by bus; it is only about an hour by how the crow flies calculations.  I had NO idea Japan was so well known for their mountains and skiing!  Who knew; I mean I watched the winter Olympics when they were in Nagano; but I guess I never really thought too much about it after that.  Now we are thinking of planning a ski trip to Japan this winter.   Here is an interesting fact I read about Japan and skiing; there are more than 500 ski resorts to choose from in Japan — that’s as many as the United States, in a country a fraction of its size; again who knew!!!

Last night she wanted mashed potatoes and gravy.  Something so simple in our world yet not a lot of potatoes in Japan; I will be an expert on Japan by the time she is ready to come home.  Unless they decide to keep her; I don’t want to think about that!!!  She is sitting across from me right now and chimed in she wants mac and cheese.  Again something so simple but cheese is not readily available.  Mind you she could probably locate a place to purchase these simple staples here at home; but she is going to be on a budget and might have to do without a few of her fav’s.  BUT just think of what she gets to explore culinary wise.  Sushi galore; rice in every fashion; fresh fish – though she is a bit nervous to have it delivered to her on a plate with the head still attached.  Guess she will be on a foodie adventure of her own!  I can’t wait to Skype with her about her likes and dislikes.

Classic Mac & Cheese

6 Tbs unsalted butter

1 medium onion diced fine

6 Tbs flour

1 Tbs Dijon mustard

1 Quart milk

1 Large sprig of fresh thyme plus 1 tsp chopped thyme leaves

1 bay leaf

2 cups extra sharp cheddar cheese – grated

1 cup Monterey jack – grated

1/2 tsp Worcestershire sauce

1.2 tsp Tabasco sauce

Kosher Salt & Freshly ground black pepper

1 Lb elbow or other small pasta

2 Tbs extra virgin olive oil

2 cups fresh breadcrumbs

1/2 cup Parmigiano-Reggiano – grated

I like the mac and cheese baked with the crust on top, for some strange bizarre reason my family does not.  I have covered half the shells with the topping leaving the other half naked just to keep the peace.

Large pot of water to boil over high heat, generously salted – add pasta once bubbling and cook per package directions.

In a dutch over or heavy duty pot, melt the butter, add the onion and a pinch of salt and cook stirring with a wooden spoon until softened 4 to 5 minutes, Ass the flour and cook 1 to 2 minutes until slightly darker. Stir in the mustard. using a whisk gradually add the milk whisking constantly. using the wooden spoon again, add the thyme sprig and bay leaf pinch of salt, come to a simmer, turn to low and stirring frequently let the flavors meld about 10-15 minutes.  Remove the sprig and bay leaf. Add the cheese till melted, add Worcestershire sauce and Tabasco. Season to taste with salt and pepper.

Drain cooked pasta – add drained pasta to the cheese sauce stir till combined.

Grease a 9 x 13 baking dish, pour pasta mixture into dish.  Meanwhile in a separate bowl add the bread crumbs, Parmesan cheese, chopped thyme and olive oil and mix well.  Cover the cheesy pasta and bake in a 400′ oven for about 15 minutes.  Let set 5-10 before digging in.

Tuesday she is finishing up any outstanding projects she has going on, then off to Nashua for the final purchases for her trip. We plan to go to Kennebunkport Wednesday – I love the scallops from The Clam Shack on the bridge.

clark old family photo

My husband is originally from California and moved here when he was a freshman in high school. One of 6 kids most well-traveled; as their mother; originally from MA drove 5 of the kids in the family station wagon across country every summer; stopping at every monument, cemetery and camping ground along the way. When my husband met me, NH my whole life and had only driven to FL though numerous times in the back of our family camper.  After dating for several months, planned a trip to Maine; a cute bed and breakfast in Kennebunkport for the weekend!  I loving sea scallops and being from New England had to stop at The Clam Shack for some.  We ordered, they called our number and Rich went up to get them; the guy pushed the tray towards him and Rich looked at them, then me, then pushed them back towards the guy and said “I’m sorry we ordered scallops” I could not stop laughing.  They were huge OMG delicious and exactly what we ordered.  Rich had never seen a scallop so big; being from CA and a large family, it was his first time having a REAL fried scallops.  He was hooked!!!   We have been back a few times; but I have been craving them for too many years now. So excited to be going tomorrow and sharing them with Abbi.  Oh and Rich and Alex our son is going to take the day off to go with, I told you he was hooked.

Thursday is day of rest, Friday Abbi has a mandatory orientation meeting. so I am going to tag along and run to IKEA while she is there.  I am also re-doing her room; I know it sounds insane to be re-doing her bedroom when she is not going to use it for an entire year, but I wanted a project to do, in my spare time mind you, where I can use my passion for decorating.  If I had an unlimited budget I would do my whole house over, so for now I am settling for the only “empty” room in the house.  Plus she picked out everything in it when she was 12, It needs to turn into an “adult” bedroom. I picked up some drapes that I fell in love with, they are neutral in color but have a silky textured polka dot – they are SO cool, I cannot wait to hang them.

Saturday we dropped her off at the airport.  She was super nervous for this trip, it was a combination of being SO far away, for SO long and she is actually going to be in her very first apartment all by herself.  I know she will be awesome over there, actually wherever she goes she will be awesome.  But I can totally understand her emotions.  I held it in for as long as I could but when I was hugging her goodbye; we both broke down and I didn’t want to let her go.  I put my big girl panties on and I did.  I am SO VERY happy for her and could not be more proud, but I will be looking into tickets to go see her as soon as I can – UPDATE: Received confirmation she landed safely in Tokyo…

Earlier I mentioned the cooking class I am doing; there have been 3 classes so far and the next one that is already full is my homemade pasta three-ways.  fettuccine alfredo, spaghetti ragu bolognese and ravioli al uovo.  It has been requested and I am excited to report that when Abbi gets back we will be planning a sushi class or two.  How much fun will that be? However I must confess I am not a lover of sushi; actually I am a little afraid of it.  BUT as my quest to like wine has worked out very well; I vow here and now to make an effort to try to like sushi.  THIS is HUGE for me!!!  I hope I can report back that I have concurred my fear.  Keep your fingers crossed!