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About Me
- Rebecca
- I am an Orthodox Jewish mom, who grew up not Jewish. I love cooking, and found that I can make almost anything kosher, and love helping others learn that keeping kosher isn't that hard. If I can keep kosher, anyone can!
Recipe
ReplyDeleteseared tuna block
salt, pepper, togarshi (Japanese 7 spice)
mix salt, pepper, togarshi together on small plate. Coat each side of fresh tuna with spice mixture. Heat pan/griddle until very hot. Sear tuna on each side for 30 seconds. Let rest a minute.
mixed greens
sweet and sour red onions (yields 1 qt.)
2 red onions, julienne
2 c rice wine vinegar
1/2 c tap water
1/2 c sugar
2 T kosher salt
Add water, vinegar, sugar, and salt to pot. Bring to boil. Pour boiling liquid over onions in a bowl. Let sit 5 minutes. Place onions and container in an ice bath to cool. Wrap, label and date.
mandarin oranges
carrots, shredded
sesame vinaigrette
4 c sesame oil
1 c canola oil
1 c rice wine vinegar
1/4 c chopped ginger
1/2 c chopped garlic
1 T sesame seeds
1/2 c soy sauce
1 T sugar
2 T chili oil
Add all ingredients to a blender and blend together. Drizzel in oils and adjust seasoning with salt and pepper. Pour into jar, label.
black salt, garnish
Toss lettuce with some dressing, oranges, onions, and carrots, and place on plate. Slice tuna and place atop the lettuce in a half moon shape, arrange sushi around salad, and sprinle with the black salt. Serve and enjoy immediately.