Sunday, July 14, 2013

Nut Milk

I FINALLY got around to making nut milk in my juicer this past week and it was fantastic! If you like nut milk or are trying to make a switch from dairy milk, this is the recipe for you. If you don't have a juicer you can use your blender, it will just take longer to strain.




Nut Milk (Almond & Macadamia Nuts)
Time: Soak overnight, 30mins to Strain

Ingredients:
- 3c Nuts (I used unsalted almond and macadamia nuts)
- 6c Water plus extra for soaking
- Sweetener to taste (I used honey, another good option is blended dates)
- Cinnamon/Nutmeg to taste (Optional)
- Ladle
  1. Add water to a bowl of nuts and soak overnight. Make sure that the water covers the nuts.
  2. Rinse the nuts and remove soaking water (do not use in the milk).
  3. Add 6c of water to the nuts and have your ladle near by.
  4. Turn on juicer and add a ladle full of nuts and water. Repeat this process slowly until you've added all the nuts.
  5. You can strain the milk into a bowl with fine strainer, cheese cloth, or nut milk bag.
  6. Add a pinch of salt, honey, cinnamon, and nutmeg and ENJOY!
I drank my first cup and strained the rest twice, it really is a matter of preference on how much pulp you like in the milk. This recipe made about 40z that I stored in mason jars for up to three days. Since there are no preservatives or pasteurization methods used the milk it will not last too long, just make as needed! Also note that milk will separate after sitting in the fridge, just give the jar a shake and it will be ready to go!

There will be two types of pulp that you can use as well, the dry pulp and the wet pulp. I've seen recipes for crackers with the dry almond pulp or you can just add it to your smoothies! I have a Korean porridge recipe I'll be posting in the near future with the wet pulp!


Friday, July 5, 2013

Poached Sea Bass in a Shiitake Miso Broth

With the dreaded deployment quickly approaching I was dying to make the hubs a homemade meal before his trip. After a long month of eating out and renovating, the kitchen was finally semi functional again for a meal. Per request of the husband, we ended up making a fantastic sea bass dinner!

Thank you foodies for sticking around the past few months even with the lack of recipes.

Poached Sea Bass in a Shiitake Miso Broth with Baby Bok Choy
Time: 30-40mins 
(Timing may vary slightly since the firefighters showed up and I had to halt my cooking ha!)


Ingredients:
- 2 6oz Filets of Chilean Sea Bass
- 1-2 Baby Bok Choy (Ends removed)
- 2-3tbsp of Miso
- 2c Low Sodium Chicken Stock
- Green Onions (Sliced)
- 5oz Shiitake Mushrooms
- 2 Cloves Garlic (Powdered will work too)
- Salt and Pepper
- Oil
  1. In a medium heated pot, add chicken stock and miso.  Dissolve the miso paste in the broth and add shiitake mushrooms and garlic. Keep on medium to low heat for about 10mins.
  2. Heat a pan to medium high heat. While the pan is heating up, add pepper and sea salt to the filets. I went light on the salt and only added it to one side, there should be plenty of saltiness from the miso and chicken broth.
  3. Add oil to your pan and sear the filet for 3mins on each side. Bring the heat down to low/simmer and add the miso broth and bok choy. Cover the pan and let it sit for about 10-15mins. (Timing is slightly off since the firefighters showed up at the house) I believe I turned the heat off completely and it sat with the lid on for about 10mins after the first 10.
  4. Top with green onions and serve with a nice glass of white wine! We paired ours with a Roussane from Truchard Vineyards and it was great! 
Cheers to a great weekend ahead!