View allAll Photos Tagged blacksesame
Butterscotch Pudding
Black sesame caramel, whipped cream. ($6)
Rye
Kansas City, Missouri
(October 3, 2013)
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Left: black sesame seeds
RIght: roasted white sesame seeds on leftover chicken rice (hence the darker color of the rice)
Chef Andrew Wilson was the creative force behind the "daily sashimi" plate for this TorontoLife.com feature (yes, this was an arranged session). This series is dedicate to chef's efforts that afternoon.
Colborne Lane's Daily Sashimi
yuzu vinaigrette + pickled ginger + cucumber + black sesame + shiso ($17)
Cubes of hamachi lightly tossed in calamansi vinaigrette then artfully paired with:
avocado puree
cauliflower puree
puffed tapioca
black sesame powder
black sesame pearls
julienned scallion greens
compressed cucumber
calamansi vinaigrette
Ontario radish rounds
pickled ginger (thin orange rolls)
pickled cauliflower
shiso cress
thai basil cress
coriander cress
Cookstown Greens flowers
One thing to note is that the plating and ingredients do vary depending on the insipiration (perhaps freshness factor of the fish) of the day. Fish may be replaced with salmon, tuna or snapper however the Asian elements are always laced within the dish.
Autumn is the season for Persimmons, I decided to try out this recipe for a popular Northern Chinese street snack
Savoy cabbage is the green star of winter cooking. As one of the toughest vegetables, it survives temperatures as low as -15°C and can be harvested until February in the northern part of the northern hemisphere. It also contains a lot of vitamin C, as does horseradish, as well as many minerals. This plate plays with three different kinds of heats coming from wasabi, horseradish, and cress sprouts. Horseradish pairs particularly well with all the main ingredients savoy cabbage, celeriac, and fatty fish. A good dose of it clears your mind like a walk in the crisp cold.
Savoy Cabbage with Wasabi Cashew Tahini
Served with nori-wrapped salmon and potato celeriac mash
Ingredients:
Potatoes (cubed), celeriac root (cubed), savoy cabbage (cleaned, outer leaves without stem), fatty fish such as salmon (fileted), butter, preserved horseradish, cashew butter, wasabi powder (or preserved horseradish), lemon juice, cress sprouts, toasted black sesame seeds, sea salt
1 - Blanch savoy cabbage leaves in boiling salted water for 2 minutes. Set aside and keep warm.
2 – In a saucepan, cover potatoes and celeriac root with cold water and add salt. Bring to a boil, lower the heat and boil until tender.
3 – Place a fitting metal mesh strainer above the boiling potatoes for steaming the fish. Cover with a lid. Towards the end of the cooking time you can add the savoy cabbage to cook the leaves some more, or just reheat.
4 – In the meantime, prepare the tahini dressing. In a small bowl, mix 1 teaspoon of cashew butter with some lemon juice, some water and salt, and stirring until the mixture is well combined into a runny paste. Mix in wasabi powder (or preserved horseradish) and adjust to taste.
5 – Mash the potatoes and celeriac with butter and preserved horseradish. Spread on a plate and place fish on top. Season fish with salt and lemon juice.
6 – Cut savoy cabbage into fine stripes and arrange on the plate and drizzle over tahini dressing. Sprinkle the plate with cress sprouts and black sesame seeds. Enjoy!
Chef Andrew Wilson was the creative force behind the "daily sashimi" plate for this TorontoLife.com feature (yes, this was an arranged session). This series is dedicate to chef's efforts that afternoon.
Colborne Lane's Daily Sashimi
yuzu vinaigrette + pickled ginger + cucumber + black sesame + shiso ($17)
Cubes of hamachi lightly tossed in calamansi vinaigrette then artfully paired with:
avocado puree
cauliflower puree
puffed tapioca
black sesame powder
black sesame pearls
julienned scallion greens
compressed cucumber
calamansi vinaigrette
Ontario radish rounds
pickled ginger (thin orange rolls)
pickled cauliflower
shiso cress
thai basil cress
coriander cress
Cookstown Greens flowers
One thing to note is that the plating and ingredients do vary depending on the insipiration (perhaps freshness factor of the fish) of the day. Fish may be replaced with salmon, tuna or snapper however the Asian elements are always laced within the dish.
I wasn't planning to get a dessert. Oops. :P I don't usually see black sesame pudding in restaurants. If you like black sesame, you gotta try this. It's just...um...really good.
Despite Julia adding a bit more yeast, the sesame made the dough too heavy, and resulted in a rather dense bread. The black sesame taste is quite nice, especially with avocado and tahini for even more sesame goodness, or avocado and condensed milk!
A deliciously tangy and refreshing lemon poppyseed cake made moist and lower in fat than buttery loaves with the use of low-fat Quark cheese. Three lemons donated their rinds to this half-wholegrain baby, along with a spoonful of juice. I ran out of poppyseeds so used a few black sesame seeds as well!
yummysmells.blogspot.com/2011/09/baking-with-herbs-annd-p...
I made this salad for my mum to take to work tomorrow while "on detox" - it's actually got 4 types of seeds in it (black sesame, white sesame, quinoa and amaranth) with sweet red pepper, crunchy cukes and a handful of chickpeas!
yummysmells.blogspot.com/2010/02/some-kick-quinoa-times-t...
Despite Julia adding a bit more yeast, the sesame made the dough too heavy, and resulted in a rather dense bread. The black sesame taste is quite nice, especially with avocado and tahini for even more sesame goodness, or avocado and condensed milk!
An old photo, but I wanted to share my love for this! Kurogoma honey cream. Black sesame paste...sweet and fragrant
Boiled bagels with 100% whole grain sourdough, with whole flaxseeds, malted barley syrup and buttermilk for extra tang! Adapted from breadwithoutbutter.blogspot.ca/2009/09/sourdough-bagels.html
yummysmells.blogspot.ca/2013/05/sesame-sourdough-bagels.html
Traditionally served during the Chinese Lantern Festival, the Winter Solstice Celebration, and Chinese New Year, tong yuen is also a great simple dessert. They are readily available in the freezer section of most asian supermarkets.
This was my first time making homemade ones! Tong yuen is made from a mixture of glutinous rice flour and water. The ingredients are mixed and then form into balls with a filling. I decided to make two types of fillings, black sesame and red bean. There are unfilled Tong Yuens as well.
After the balls are filled and rolled, just placed them in hot water to cook. The soup or broth that is served with the Tong Yuen is usually made with cane sugar, ginger, and water.
Julia makes making 芝麻糊 Black Sesame Dessert Soup so easy. Toast the black sesame and rice separately, add sugar, water, simmer until tender. Whizz. Simmer. Whizz. Sugar to taste. Serve.
By comparison, the 汤圆 tang yuan dumplings seemed tedious to roll into approximate spheres, even if the bread machine did all the kneading!
And here's the final product: Julia's 芝麻糊汤圆 Tang Yuan in Black Sesame Dessert Soup
It's a special ice cream with Japanese sweeties.
There is Green Tea (抹茶), Black Sesame (黒いゴマ), Red beans (あんこ) and Soy flour (黄な粉)
Autumn is the season for Persimmons, I decided to try out this recipe for a popular Northern Chinese street snack
For my father-in-law's birthday, a man who has no sweet tooth. =_=
The filling doesn't melt and turn glossy. Delicious nonetheless.
The recipe is based off of a vanilla ice cream recipe from Pierre Herme. The recipe uses milk powder and corn syrup which I guess, is intended to prevent large ice crystals from forming during the freezing so that you get a smoother ice cream texture.
I added a jar of japanese black sesame paste (125ml) to the recipe but found that the ice cream base became too thick so I doubled the amount of whipping cream used to lighten it. The nutty smell and flavour of the black sesame turned out great. Unfortunately, I think the high oil content of the black sesame paste (I used some of the oil that had separated from the sunken paste in the jar) turned the ice cream a little harder than I would've liked. I will post a recipe once I get it perfect!
Recipe Link: www.undejeunerdesoleil.com/2009/11/glace-la-vanille-de-pi...
more at www.bottomlesstummy.com
Boiled bagels with 100% whole grain sourdough, with whole flaxseeds, malted barley syrup and buttermilk for extra tang! Adapted from breadwithoutbutter.blogspot.ca/2009/09/sourdough-bagels.html
yummysmells.blogspot.ca/2013/05/sesame-sourdough-bagels.html
My take of Dorie Greenspan's Quinoa, Fruit and Nut Salad is a huge departure from her original recipe. I love grain salad with bold flavours so I summoned all of my "exotic" ingredients to create this dish with North African flavour.
Quinoa is tossed with dried cherries, apricots, black mission figs, sliced almonds, pistachios, black sesame seeds, mint, and cilantro in a tangerine olive oil vinaigrette. The vinaigrette is flavoured with pomegranate molasses, allspice, cinnamon, ginger, cumin, smoked paprika, sumac, and salish for a savoury yet sweet dressing. There's plenty of influence from Ottolenghi and Moro cookbooks.
Read more at Dessert By Candy.
A deliciously tangy and refreshing lemon poppyseed cake made moist and lower in fat than buttery loaves with the use of low-fat Quark cheese. Three lemons donated their rinds to this half-wholegrain baby, along with a spoonful of juice. I ran out of poppyseeds so used a few black sesame seeds as well!
yummysmells.blogspot.com/2011/09/baking-with-herbs-annd-p...
A deliciously tangy and refreshing lemon poppyseed cake made moist and lower in fat than buttery loaves with the use of low-fat Quark cheese. Three lemons donated their rinds to this half-wholegrain baby, along with a spoonful of juice. I ran out of poppyseeds so used a few black sesame seeds as well!
yummysmells.blogspot.com/2011/09/baking-with-herbs-annd-p...
This is the dessert and soup that rounded out the Thai-inspired shiso-coconut zucchini noodle dish that is shown in the previous photo in my stream.
The challenge here was to come up with a nut-free and mostly seasonal dinner with all new recipes not so much to mimic known foods but rather to showcase raw ingredients on their own.
Shown here is a Spicy Tomato-Mango soup garnished with a daikon sprout.
And for dessert a black sesame seed paste filled tart topped with a coconut cream mixed with diced mango. Though not strictly local the ingredients were in season as well as low on the food chain so not that burdensome when all the real calculations are computed.
All gluten, soy, dairy, egg, and, nut-free.
~~
I would have liked to have more soup per serving but the help I'd set up and expected did not arrive (so I did not have time to prep more mangos, or even tomatoes) but several unexpected guests did.
From bottom up:
White Chocolate - Pistachio Feuilletine,
Matcha Mousse
Black Pearl Ganache (bittersweet chocolate, black sesame seeds, ginger,
wasabi, cream)
Pistachio-Matcha Sponge
Matcha Mousse
Black and White Sesame Brittle
entry. Recipe at Parsley, Sage, Desserts and Line Drives
The kurogoma (black sesame) soft serve ice cream from Uji Time. You have the option of getting it in a taiyaki cone which does indeed have a sweet bean filling. The wait times for these can be ridiculous from what I understand. According to their website, it takes 30 minutes since they make each cone to-order.
Uji Time. Berkley, California.
Scallop cooked at low temperature, served with a chutney of sun dried tomatoes and green cardamom, with black sesame and arame seaweed.
Commissionned for Cast-toi Event visual