Polish- Japanese fusion powers this third and last recipe from Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love (Da Capo Lifelong Books, June 2014) byTerry Hope Romero...
Polish Summer Soba Salad
TIME: 45 MINUTES
Chilled soba noodles, a Japanese staple in many warm-weather dishes, are traditionally made with buckwheat flour. While enjoying a cold sesame soba noodle salad on a steamy summer day, it hit me that buckwheat is also a staple in Eastern European cuisine. So here it is, a salad that infuses these earthy noodles with the rustic flavors found in Polish warm-weather salads: beets, cucumbers, and the requisite heap of fresh dill. White beans add a touch of richness and protein too.
1⁄2 pound uncooked beets, peeled and diced 1 tablespoon plus 1 teaspoon olive oil, divided 1⁄4 teaspoon celery seeds Pinch of salt and a few twists of freshly ground black pepper 6 ounces soba noodles 2 scallions, green part only, thinly sliced 1 English cucumber, peeled and sliced into thin half-moons 1 cup cooked white beans 3 tablespoons chopped roasted walnuts
DILL DRESSING 1⁄2 cup finely chopped fresh dill 3 tablespoons rice vinegar 4 teaspoons olive oil 1 tablespoon organic granulated sugar 1⁄2 teaspoon freshly ground black pepper 1⁄2 teaspoon salt
1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Spread the diced beets on the parchment paper, drizzle with 1 tablespoon of oil, celery seeds, salt, and pepper and toss. Roast for 20 minutes, or until tender and easily pierced with a fork.
2. Prepare the soba noodles according to package directions, but slightly undercook them to al dente. Drain, rinse with plenty of cold water, and transfer to a mixing bowl.
3. In another mixing bowl, combine the scallions, cucumber, and white beans. Whisk the dressing ingredients together in a glass measuring cup or bowl, pour half over the bean and vegetable mixture, and toss. Add the remaining dressing to the soba noodles and toss.
4. Divide the soba noodles among serving bowls and twirl into a mound in the center of each bowl. Spoon the bean and vegetable mixture over the soba, garnish with roasted beets, and sprinkle with roasted walnuts.
Other recipes from 'Salad Samurai' I previously shared:
Almond, rose water, and chocolate mallomar chimneys
Mallomar chimneys are one of my favorite treats! Making them can take a bit of mastering, though, so this is a simplified version.
I’ve flavored the marshmallow with rose water and used an almond cookie for the base, but there are many variations you could try, including those I’ve suggested below.
Variations: Omit the rose water and flavor with some ground cinnamon and coffee; or use a little orange flower water or star anise and orange to flavor the marshmallow.
For the cookie base:
1/4 cup superfine sugar 3 tablespoons butter 2 tablespoons milk 1 cup almond flour 3/4 cup all-purpose flour, plus extra for dusting a pinch of salt 1 teaspoon baking powder For the marshmallow: 3 free-range egg whites 3/4 cup superfine sugar 2 tablespoons corn syrup a pinch of salt 2 tablespoons rose water, or a few drops of rose essence* 18 whole almonds (skin on), finely chopped in a food processor 101/2oz dark chocolate, 70 percent cocoa solids, broken into pieces
Start by making the cookie base. Cream the sugar and butter together until pale. Slowly add the milk, and don’t panic if it looks like a curdled mess. Sift in the remaining ingredients and stir to form a dough. Wrap in plastic wrap and refrigerate for about 30 minutes to firm up.
Preheat the oven to 325 F.
Put the dough on a lightly floured surface and roll out to about 1/4in thick. Cut into rounds measuring about 23/4in in diameter.
Place on a baking sheet lined with parchment paper and refrigerate for 10 minutes. (You can chill them overnight, or even freeze them, if preparing in advance.)
Bake the cookies for about 15 minutes, until firm and golden, then cool on a wire rack.
Meanwhile, make the marshmallow. Put all of the ingredients except the almonds and chocolate in a large heatproof bowl set over a pan of simmering water, making sure that the bowl and water don’t come into contact. Whisk by hand or with an electric mixer continuously for about 15 minutes, until the mixture has doubled in size and forms stiff peaks. Fold in the chopped almonds and spoon the marshmallow into a piping bag and set aside.
Put the chocolate in a bowl over simmering water, again making sure the bowl and water don’t touch, until melted and smooth. Dip one side of each of the cooled cookies into the chocolate and place on a wire rack to set.
Make a small cut in the piping bag and pipe spiral marshmallow “chimneys” about 21/2in tall on top of each cookie. Let the teacakes set in a cool place for about 10 minutes and then nappe (coat) each with the melted chocolate (you may need to re-melt it a little). Let the chocolate set for around 5–10 minutes before serving—if you can wait that long!
* Rose essence is more highly flavored than rose water, so just a few drops equals the strength of a tablespoon of rose water. Use with care—too much, and you’ll end up with a teacake that tastes like moisturizer! Taste as you go—you can always add, but you can’t take away.
(* Recipe excerpted from Smashing Plates by Maria Elia -Kyle Books USA, April 2014- Photography by Jenny Zarins, all rights reserved)
The fibre from the fruit and rolled oats combined with the coconut oil in this smoothie will keep you feeling full all morning, carrying you through to lunchtime or beyond. As a frozen treat, it makes a fast, healthy snack—perfect morning, noon or night as a grab-and-go option kids can easily get for themselves.
1 cup chilled pure coconut water 1 cup vanilla-flavoured Greek-style yogurt 1 cup frozen mango chunks 2 tbsp grated orange rind 2 oranges, separated into segments, seeds removed 1 tbsp large-flake rolled oats 1 to 3 tbsp softened coconut oil
1. In a blender, combine coconut water, yogurt, mango, orange rind, orange segments, rolled oats and oil. Secure lid and blend until smooth. Spoon into frozen pop containers and freeze for at least 4 hours or overnight.
Frozen mango chunks make this smoothie or frozen pop very thick, but you can use fresh mango, if desired. Try 1 cup frozen berries in place of the mango. You can substitute instant oats for the large-flake rolled oats.
If you’re new to using coconut oil, you may wish to start with 1 teaspoon of coconut oil and gradually increase to 2 tablespoons over time.
(* Reproduced with permission from Coconut 24/7 'Easy Ways to Look and Feel Better' by Pat Crocker-US edition published by Harper 360, August 2014)
Next print run should correct typo in eschalots (French shallots) to echalotes.
FISH STEW with GREMOLATA
1 teaspoon olive oil 4 eschalots (French shallots), peeled and thinly sliced 2 cloves garlic, sliced 1 teaspoon dried chilli flakes 750ml fish stock 1 x 400g can cherry tomatoes 750g firm white fish fillets, skin off, cut into large cubes 16 clams (vongole), cleaned sea salt and cracked black pepper . cup flat-leaf parsley laves 1 tablespoon finely grated lemon rind
Heat a deep frying pan over medium–high heat. Add the oil, eschalots, garlic and chilli and cook for 2 minutes or until soft.
Add the stock and tomatoes and simmer for 10 minutes. Add the fish, clams, salt and pepper and cook for 5 minutes or until cooked through and the clams have opened. Divide the soup between bowls and top with the parsley and lemon rind to serve.
(* Reproduced with permission from Fresh and Light by Donna Hay, US edition published by Harper 360, 2014- Photography byWilliam Meppem)
Contribution by Hey Sapporo' is filed under 'Lifestyle Adventurers' and asks among other questions: 'Where is frontier of happiness'.
This year's theme as outlined by guest festival director Ryuichi Sakamoto below:
"The land which was named Hokkaido after the Meiji Restoration can be seen as a symbol of Japan’s modernization due to the part it played. Even the indigenous people and nature of Hokkaido were not immune from that modernization. By looking back on our past through art we can explore the concept of nature, cities, economy and lifestyles in Sapporo/Hokkaido in the 21st century (the concept of social sculpture)."
Ryuichi Sakamoto, is involved in a number of events including Ryuichi Sakamoto + YCAM InterLab “Forest Symphony in Moerenuma Park...