Culinary Studio Culinary Art 2024.April
Ingredients
| Roasted sweet potato (store-bought) |
200g - Peel and cut into small bite-sized pieces |
| Broad beans |
10 beans - Remove from pods and boil in salted water |
| Blue cheese |
36g - Cut into cubes |
| Cream cheese |
16g - Cut into cubes |
| Lemon juice |
1/2-2/3 tsp |
Garnish
| Garlic toast |
As needed |
| Edible flowers |
As needed |
Method
- Place the roasted sweet potato in a dish and warm it in the microwave for about 10 seconds.
- While still warm, lightly mix with blue cheese, cream cheese, and lemon juice. Add the broad beans.
- Plate the mixture, garnish with edible flowers, and serve with garlic toast.
Culinary Workshop - Culinary Art - 2011.June.
Ingredients (For 3 wine glasses)
| Cream cheese |
50g ... Soften at room temperature |
| Sugar |
15g |
| Umeshu (plum wine) |
50ml |
| Lemon juice |
1 tsp |
| Powdered gelatin |
4g ... Soak in 20ml water |
| Fresh cream |
60ml ... Whisk to soft peaks |
| Plums soaked in umeshu |
As needed ... Finely chopped |
| Oreo cookies |
As needed |
Umeshu Sauce
| Umeshu (plum wine) |
50ml |
| Sugar |
10g |
| Lemon juice |
1/2 tsp |
| Cornstarch |
2/3 tsp ... Dissolve in 1 tsp water |
Steps
- Make the umeshu sauce: In a small pot, combine the umeshu and sugar, and heat. Thicken with cornstarch dissolved in water, then add the lemon juice.
- In a bowl, combine the cream cheese and sugar, whisking until smooth.
- Add the umeshu and lemon juice to the mixture in step 2, mixing thoroughly.
- Add the gelatin, melted over a water bath, to the mixture from step 3.
- Gently fold the whisked fresh cream (soft peaks) into the mixture from step 4.
- In a wine glass, layer crumbled Oreo cookies at the bottom, pour the mixture from step 4 over it, and chill in the refrigerator. Top with umeshu sauce, additional cookie crumbs, chopped plum, and herbs for garnish.
Cooking Studio Culinary Art 2020.April
Ingredients
| Shrimp |
12 pieces (120g) ... peel and devein, knead with ＜A＞, and rinse with water |
| ＜A＞ |
Salt (1/2 tsp), Potato starch (2 tbsp), Water (3 tbsp) |
| Leek |
1/3 stalk ... finely chopped |
| Salad oil |
As needed |
Shrimp Coating (B)
| Potato starch |
2 tbsp |
| Egg white |
1 egg's worth |
| Salad oil |
1 tsp |
| Salt, Pepper |
A pinch |
Seasoning (C)
| Sake lees |
1 tbsp |
| Tomato ketchup |
2 tbsp |
| Doubanjiang |
1 tsp |
| Water |
2 tbsp |
| Sugar |
1 tbsp |
| Chicken broth powder |
1 tsp |
| Soy sauce |
A dash |
| Vinegar |
1/2 tsp |
Garnish
| Lettuce |
As needed |
| Lemon |
As needed |
| Chili oil |
To taste |
Procedure
- Heat the sake lees from ＜C＞ to soften, and mix it with the ingredients from sake lees to sugar.
- Coat the prepared shrimp with ＜B＞. Heat about 1cm of oil in a frying pan, fry the shrimp, and remove.
- Remove the oil from the frying pan and sauté the finely chopped leek with 1 tsp of oil over low heat.
- Add the prepared seasoning (C) from step 1, stir-fry for about 1 minute, then add the remaining seasoning (D) and bring to a boil.
- When the mixture thickens, return the shrimp from step 2 and quickly mix. Plate, and serve with lettuce, lemon, and chili oil.
