Hi everyone! Fall is definitely upon us and it’s beautiful with the changing colours of the leaves.
MARINATED PORK LOIN
1 tablespoon sesame oil
1 small onion, grated
2 teaspoons grated fresh ginger root OR 3/4 tsp. ground ginger
1 teaspoon grated lemon rind
2 garlic cloves, crushed
1/4 cup light soy sauce
2 pork tenderloin (about 1 pound)
1/4 cup dry white wine
1/4 cup honey
1 tablespoon firm-packed dark brown sugar
In a small bowl, combine oil, onion, ginger, lemon rind, garlic and soy sauce. Stir to mix well. Set aside.
Place pork loin in glass bowl. Pour soy mixture over pork and turn to coat evenly. Cover and marinate overnite in the refrigerator.
Remove pork from marinade; drain well
In small bowl, combine wine, honey and brown sugar. Stir to mix well.
Place pork in shallow nonstick pan, pour wine mixture over top. Turn meat to cover all sides.
Roast at 375 degree F for 25 to 30 minutes or until meat’s internal temperature reaches 170 F. Remove from oven and let rest Slice and serve.
Serve with steamed rice and snow peas.
Makes 5 servings.
Sesame Cucumber Salad
6 mini cucumbers ( 6-7 inches long)
2 tablespoons light soy sauce
1 tablespoon rice vinegar
2 teaspoon honey
1 tablespoon Mirin
1 teaspoon sesame oil
2 tablespoon freshly roasted sesame seeds
¼ teaspoon shichimi powder
Slice the cucumbers in 1 inch pieces
Make 5 cuts into each piece but not all the way through so it looks like an accordion. This allows the seasoning to penetrate the cucumbers in a short time so the cucumber stays crisp.
Mix together the soy sauce, vinegar, honey, mirin, sesame oil until well mixed. Pour this over the
cucumbers, mix and let sit while the sesame seeds are being prepared.
Roast the sesame seeds in a dry fry pan until it is golden but not burned. Grind the sesame seeds in a suribachi until it is powdery. ( You could also grind it in the mini bowl of a food processor ) Add the shichimi powder and mix.
Place the cucumbers in a serving bowl , sprinkle the sesame/shichimi mix over the top and serve.
SALMON GOHAN
2 cups rice
2 cups water
1 small can salmon
2-3 T. soy sauce
1 tsp. salt
2 medium carrots, cut small and boiled
Cook rice as usual
Just when the water is gone from the top of the rice, mix remaining ingredients and spread on top of of the rice.
(I add it on the last 15 minutes on the rice cooker)
Turn heat down and steam for 15 minutes
Remove from heat and let stand for 15 minutes
Mix and serve, Makes 4-5 servings.
I received this on my e-mail and would like to pass it on.
KEYS TO KEEPING BERRIES FRESH
Raspberries in particular seem like they mold before you even get them home from the market. There’s nothing more tragic than paying $4.00 for a pint of local raspberries , only to look in the fridge the next day to find that fuzzy mold growing on the sides.
An excellent tip on how to salvage berries that are starting to lose their lustre.
Wash them with one part vinegar and 10 part water (white or apple cider).
Dump the berries into the mixture and swirl around.
Drain; rinse if you want (though the mixture is so diluted, I find that you can’t taste the vinegar) and pop in the fridge.
The vinegar kills any mold spores and other bacteria that might be on the surface of the fruit and voila! Raspberries will last a week or more. I’ve had strawberries (local ones) go almost two weeks before getting moldy and soft. So go forth and stock up on those pricey gems knowing they’ll stay fresh as long as it takes for you to eat them.
Remember this tip for next year!
HAPPY HALLOWEEN!
