Thursday, December 1, 2016
Dan Dan Noodles with (Shiitake) Mushrooms Recipe
(Rich Landau and Katey Jacoby)
(Rich Landau and Katey Jacoby)
1 tablespoon Black vinegar
¼ cup sesame oil
½ teaspoon white pepper
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon five-spice powder
1 teaspoon sea salt
½ pound shiitake mushroom caps (Or whatever mushrooms), sliced into 1/4-inch thin strips
24 ounces fresh ramen noodles (substitute 16 ounces dry noodles of choice)
½ cup chopped scallions (green parts only)
Dan Dan Sauce
¼ cup Sriracha
¼ cup tahini
¼ cup tamari
1 tablespoon sesame oil
¼ teaspoon chile oil
½ teaspoon Szechuan peppercorns
1 small pickled chile with oil, optional
¼ teaspoon sugar (skipped this)
¾ cup vegetable stock
For the Dan Dan sauce
Combine all of the ingredients in a blender and blend until smooth. Store in an airtight container in the refrigerator for up to 1 week. Always stir before using.
For the Noodles
Preheat the oven to 450°F. Combine the black vinegar, sesame oil, white pepper, garlic, ginger, five-spice powder, and salt together in a medium bowl. Whisk until thoroughly combined.
Toss the mushrooms in the vinaigrette and place in a single layer on a sheet pan. Roast for 10 minutes or until crispy on the edges.
Warm the dan dan sauce in a small saucepan over low heat.
Bring a large pot of salted water to a boil. Cook the noodles according to package instructions. When tender, drain them immediately and add to the dan dan sauce, tossing gently to coat evenly.
Transfer the noodles to serving bowls and top with the shiitake caps and scallions.
Thursday, November 10, 2016
As always, I learned something during preparation for the Glazing Techniques class. I was trying to get the Fake Mashiko Glaze thick enough so that it wouldn't fade into the background and in doing so I determined that an Sp. Gr (Seicific gravity) of 170 was about right.
But that was so thick that after pouring it on the plate, it cracked when it dried. Although this was a nice surface design, I wanted to stop it, so I added some deflocculant (sodium silicate) to the glaze (it thinned a bit ) and that changed the pouring properties a lot and stopped the cracking. It only took a couple of drops in a cup of glaze.
Enjoy. Thanks to Chet McLaughlin for our little chat!
FAKE MASHIKO Cone 10 Reduction
37.60 F-4 Feldspar
8.20 Redart Clay
35.00 Calcined Redart Clay
0.40 Bone Ash
3.60 Red Iron Oxide
Fake Mashiko is poured over a plate glazed with two coats of Hamada Rust.
Hamada Rust cone 10
77.0 Custer Feldspar
12.4 Gerstley Borate
7.5 Red Iron Oxide
Friday, November 4, 2016
Clay Club: In Tandem Gallery November Exhibition with Andy Pa...: Two things: Firstly, In Tandem Gallery will be having an upcoming exhibition. With a new month comes a new show and this one is our ...
Thursday, October 13, 2016
Black Bean Burger with Salsa Fresca and Avocado Crema
BLACK BEAN BURGER WITH SALSA FRESCA AND AVOCADO CREMA
Cumin, paprika, coriander, and both poblano and chipotle chiles lend their robust flavor to this earthy black bean burger.
Cumin, paprika, coriander, and both poblano and chipotle chiles lend their robust flavor to this earthy black bean burger. Dredged in cornmeal, it's a hearty base for a bright salsa fresca and smooth avocado crema.
MAKES 6 BURGERS
For the Black Bean Burgers
1⁄3 cup olive oil
1 medium yellow onion, finely chopped
2 poblano chiles, finely chopped
2 tsp. ground cumin
2 tsp. paprika
1 tsp. ground coriander
1 tsp. dried oregano
1 chipotle in adobo sauce, finely chopped
1⁄2 cup breadcrumbs
2 (15-oz.) cans, black beans, rinsed, drained, and mashed
Kosher salt and freshly ground black pepper, to taste
1⁄2 cup finely ground cornmeal
1⁄2 cup sour cream
2 tbsp. freshly squeezed lime juice
2 avocados, halved, pitted, and peeled
6 hamburger buns
Make the burgers: Heat 3 tbsp. oil in a 12" skillet over medium-high heat. Add onions, and cook, stirring, until soft, about 4 minutes. Add the garlic and poblanos, and cook, stirring, until soft and slightly caramelized, about 5 minutes. Add cumin, paprika, coriander, oregano, and chipotle chiles, and cook, stirring, until fragrant, about 1 minute more. Transfer to a bowl and let cool slightly. Add breadcrumbs, beans, and eggs, season with salt and pepper, and mix well to combine. Divide mixture into six 5 1⁄2-oz. patties, about 3" wide x 1" thick; place on a plate and refrigerate for 20 minutes or until ready to use.
Make the avocado crema: Combine sour cream, lime juice, avocado, and salt and pepper in a blender, and purée until smooth. Transfer to a bowl and cover with plastic wrap; store in the refrigerator until ready to use.
Heat 2 tbsp. oil in skillet over medium-high heat. Dredge 3 burgers in cornmeal, and cook, flipping once, until toasted on each side and cooked through, about 4 minutes. Repeat with remaining oil, burgers, and cornmeal.
Spread the bottom half of each bun with avocado crema, top with a burger and some Salsa Fresca and serve.
Note: Burgers may be formed and frozen, sealed, for up to one month. Defrost as necessary, dredge in cornmeal as described in step 3, and cook.
Wednesday, September 28, 2016
Clay Club: Spruce Pine Potters Market October 8-9, 2016: Join us at the historic Cross Street Building in Spruce Pine, North Carolina October 8 and 9, 2016 10 am – 5 pm Saturday and Sun...