In My Kitchen; September/October 2015

The kitchen view to the southeast reminds me that no matter how warm the temperature, it is already Fall... ready or not, it's here. Put away the summer shorts and pull out the sweaters. We're back ashore, readjusting to life in town for the next several months. Eagles still fly overhead, Canadian geese still honk away to awaken us in the morning, but I find I miss the gentle rocking of the boat and the ready access to just-caught seafood. The seafood memory is one of the reasons why I love my assorted seafood plates and platters. 

In my kitchen...

... you will find a set of vintage, hand-painted porcelain koi plates discovered at a local shop in Seattle's Columbia City neighborhood. Each plate is unique, crowded with a lively swirl of colorful, schooling fish. The plates are more decorative than functional, but no matter. They bring a smile whenever I set them out for display.

In my kitchen...

...this shrimp platter is a heavy, more durable stoneware favorite. Some days it is displayed on a countertop stand, but more often it's tucked away in a stack of platters. Occasionally, like today, it's useful as a serving piece. Heated in a low-temperature oven, it kept a batch of spicy sweet potato fries warm at the table. (link)

In my kitchen...

...I'm back on crutches again, so niece Hilary and RL have been on kitchen duty. Oh my, we have dined well on their culinary efforts! It would be easy to continue "playing lady", but I miss my usual free-wheeling activity in the kitchen. 

...a spicy Roasted cauliflower sandwich was so incredibly flavorful that we didn't miss the meat. I know, I know, I can't believe I said that, but it's true. 

...we enjoyed yet another version of Okonomiyaki, Japanese Cabbage and Shrimp Pancakes, the product of a friendly kitchen cookoff between two dueling skillets.

...Garlicy Lemon Hummus with Raw Vegetables made a tempting light lunch and anytime snack. This chickpea spread might not be pretty, but hummus is SO delicious as a dip, a sandwich filling or straight off a spoon (shhhh, don't tell). 

...Hil pulled a multilayered, multiflavored, winning recipe from a magazine and produced this amazing dinner plate: grilled chicken, marinated chickpea salad, Greek salad with feta and a zippy tzatziki sauce, all piled high on a warm Greek pita. Flavorful, filling and fabulous! 

In my kitchen...

... I'm finding ways to maneuver with one crutch, often leaning on a counter or carefully slicing and dicing while seated on a stool. Lately I've been in charge of leftovers-for-lunch and finally did some baking. Old Faithful, my trusty sourdough starter, welcomed the opportunity to produce a fine loaf of no knead sourdough bread with walnuts and a beer kick. It's good to be easing, ever so slowly, back into action in my kitchen. 

What's happening in your kitchen these days? As usual, Celia at figjamandlimecordial is hosting her monthly linkup to kitchens around the world. Stop by and visit, won't you? 

Japanese Cabbage and Shrimp Pancakes - Okonomiyaki revisited

My iPhone camera roll is out of control! Too many pictures in too few albums make it impossible to locate anything quickly. Last week I decided to tackle the disorganized mess, discard the surplus shots and organize the rest. Like several other ambitious plans, an enthusiastic start soon bogged down in the details. Progress slowed as I gazed at each shot, flooded with memories of the occasion. So many photos recalled special friends, fun adventures, brief moments of scenic beauty, tasty meals, etc. Gazillions of shots still need organizing, but I did find a cache of food photos, perfect for menu planning inspiration. Those colorful restaurant food shots reminded me of countless tasty meals, prompting an online search for recipes. 

Photo: Okonomiyaki plate at Arnie's in Edmonds

This amazing okonomiyaki luncheon plate shown above, an October 2014 daily special from Arnie's in Edmonds, topped my newly-inspired "must make" list. Two airy pancakes, plated atop braised spinach and a puddle of tangy sauce were so tasty I didn't want to share a single bite... though I probably offered, just to be polite. 

This week Hilary ran across the okonomiyaki recipe in my Food52 cookbook and recalled enjoying this Osaka specialty treat during a recent trip to Japan. 

I have made these savory cabbage and shrimp pancakes before (link), but wasn't thrilled with the results. Now, with renewed photo inspiration and a kitchen helper, it was time to revisit this delicious savory treat.

Hilary mixed the ingredients, aiming for a loose egg batter that would produce crispy, crepe-like pancakes. Ron grabbed a spatula and joined the party at the stove. We soon had two skillets heating on the cooktop, the oven warmed and a bowl of dipping sauce mixed and set aside. Let the okonomiyaki cookoff begin. 

The most successful technique involved adding 1/4 cup batter to a hot, oiled skillet and smooshing it out flat with a large spoon. Flatter pancakes cooked more evenly and were much easier to flip than those that held mounds of filling.

The smooth surface of the cast iron pan accounted for easy release and flipping, while the small ridges on the bottom of a Circulon skillet resisted releasing the pancakes. Messy, but doable.
  

We ended up with plump pancakes rather than flat, crispy edged crepes. No matter. The pancakes were delicious; tangy, crunchy, eggy little disks packed through with toothsome cabbage and shrimp. Tasty enough on their own, their flavor really popped with the addition of the dipping sauce. Hilary added more sriracha, Ron reached for the sweet Thai chili sauce, and I claimed more dipping sauce for myself. Win, win.

The iPhone camera roll still awaits organization, but now I'm eagerly looking for the next food inspiration as I begin to sort through the photos. 

Cabbage and Shrimp Pancakes - aka Okonomiyaki

based on a recipe at Food52.com

Yield: 12 medium pancakes

Pancakes:

4 large eggs

2 teaspoons lime Ponzu (or soy sauce and a splash of lime juice)

1 teaspoon hot sesame oil

1/2 teaspoon sea salt (optional, I find the Ponzu salty enough)

1/3 cup AP flour

2 cups thinly sliced cabbage shreds (we substituted 1/2 cup carrot shreds and red cabbage for some of the green cabbage) 

6 green onions, sliced thin

1 cup salad shrimp (or chop larger shrimp into small pieces)

Minced pickled red ginger, to taste (optional, but it adds a nice bite)

Canola oil for the skillet
Toasted sesame seeds, for garnish
Dipping sauce*

1. Whisk together the dipping sauce ingredients and set aside while you make the pancakes.
2. Preheat the oven to 200 F, to hold the finished pancakes as you make several batches.
3. Using a large bowl, whisk together the eggs, Ponzu, spicy sesame oil and salt. Add the flour in several batches, whisking to blend completely after each addition. Fold in the cabbage, green onions, shrimp and pickled ginger(optional).
4. Drop a few tablespoons of canola oil into a cast iron or nonstick skillet and heat over medium-high heat until the oil shimmers. Give the batter another stir or two to mix in any egg mixture that might have settled out; add a heaping serving spoon of batter to the pan. Smooth out the batter to an even thickness, tidy up the edges, and cook for several minutes until golden brown. Flip carefully and cook a few more minutes until the second side is golden brown. Keep warm, covered, in the oven as you work with the remaining batter.

Dipping Sauce
1/2 cup lite Best Foods mayonnaise
2 tablespoons lime Ponzu sauce
1 tablespoon Sriracha, adjust more or less to your own taste (we recommend more)

Note: use as a dipping sauce or add to a squirt bottle and squeeze over the pancakes.