Inarizushi is a tofu pouch that’s stuffed with sushi rice. The pouch is made out of a fried tofu that’s cooked a sweet soy mixture. I can’t find this stuff in the stores I’ve been to in NY but I found them at the Japanese supermarket, Mitsuwa, in Edgewater, NY. I love these pouches because they’re sweet and easily turn into bento food. I actually tried these for the first time at Cornell in their sushi packs. Ah, the good ole days of dining hall and overpriced to-go food. Not that much has changed with the overpriced part in the city.
I stuffed these pouches with rice, eel and eel sauce and sprinkled with some wasabi furikake. Yum! I brought it to class but didn’t get to eat it till I got home since class ended early.
Today’s laptop lunch features stir fried noodles with toasted walnuts, side of greens and roast pork, hunk of olive bread, super sweet oranges, and orange Pocky. The toasted walnuts were SO GOOD.
Sausage stuffing with peppers and onion, leftover birthday cake, an orange, greens with edamame and bean curd, and string cheese.
I will have to carry this to Chinatown tomorrow because I’m getting a new haircut for Chinese New Years. Then I’ll be going straight to work because it doesn’t make sense to go home first. I hope it doesn’t annoy me too much. Maybe I should stop by Uniqlo too.. I love their heat tech shirts btw. I was hesitant at first but I bought one on sale and it’s great. So comfy.
I got a pizza stone!! Now I can make delicious crusty pizzas and crusty breads.
Some tips, don’t put the stone on the bottom of the oven if your bread/pizza is larger than the stone. It will hang over the flame (gas stove) and burn. Also, make sure your corn meal is COARSE ground. My bag said coarse ground but it really wasn’t.. it was more like corn flour. Flour burns!! I sprinkled it onto the hot stone and it instantly started smoking. Very, very gross.
When making bread it’s importatnt to use a pre-ferment, aka sponge. Doing so gives the bread much more flavor and is worth starting the mix an extra few hours. I let mine ferment for 12 hours instead of four because I went to bed and forgot about it. Came out really good. Gotta practice some more but this was definitely a learning experience. Turned out pretty well I think even if it’s not perfect.
I also made scones! Cranberry orange scones to be precise. These were yummy but really on the high fat side and not as crumbly as I would have liked. Here’s the recipe if you want to try it, it has no eggs. I think I prefer ones with eggs.
Cranberry Orange Scones
2 c. all purpose flour
1 tbs. baking powder
3/4 tbs. salt
6 tbs. cold butter cut in pieces
1 tbs. white sugar plus some for sprinkling on top
2 tbs. honey
1/3 c. heavy cream, plus more for brushing tops
1/2 c. sour cream
1/2 c. dried cranberries
1 tsp. orange zest
1. Preheat oven to 400 F.
2. In a large bowl, mix flour, baking powder, salt and sugar. Cut in butter using a pastry cutter, two knives or your finger tips until the texture resembles bread crumbs. It’s important to keep the butter cold so you can put it in the fridge if it melts to much.
3. In a small bowl, mix honey, cream and sour cream until well combined. Add to flour mixture and stir until just combined. Do not over mix or you will get tough scones.
4. Pat all of the dough into a 6×6 inch square, cut into 4 equal squares and then into 8 triangles.
5. Brush tops with cream and sprinkle with sugar.
6. Bake 20 minutes or until golden brown.
7. Optional glaze: mix 1/2 cup confectioners sugar (powdered sugar) with 1-2 tsp of orange juice and drizzle over tops of cooled scones.
A few weeks back I tried this delicious salad dressing at a dining hall. It was so tasty that my boyfriend and I kept wanting to taste that flavor again so we finally decided to make it. We bought all the ingredients and made it for dinner tonight. You have to try this dressing, it’s amazing. The only downside is that I had to buy a huge bottle of cumin (cheaper than the mini bottles) which I don’t know what to do with it now. =D
Citrus Cumin Dressing
- 1 cup orange juice
- 1/3 cup cider vinegar
- 1/3 cup canola oil
- 1 Tbsp fresh lemon juice
- 2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp grated lemon zest
Mix all ingredients with a whisk. Refrigerate in a bottle and enjoy. Makes ~1 2/3 cup so it’ll last a while. =D