The Distracted Cook and My Noodle Hands!

Steph from Stephfood was our Daring Cooks’ July hostess. Steph challenged us to make homemade noodles without the help of a motorized pasta machine. She provided us with recipes for Spatzle and Fresh Egg Pasta as well as a few delicious sauces to pair our noodles with!

This time The Distracted Cook knew it would be great. Home made pasta? What fun. And having someone in the kitchen to help – what could be better? Lucy was here for the week and is always eager to help out at the stove. So, with the aid of her cookbook, Emeril’s  There’s A Chef In My Soup we got started.

You might be wondering about the sunglasses? Well, Lucy informs me that when you are cutting or cooking raw onions you must wear your sunglasses or else you end up crying into your soup – or sauce! So, here she is stirring up the onions for the sauce she was making for our pasta. Emeril’s recipe was an easy one for Lucy to make and it is really good. And while it was simmering away on the back of the stove, Lucy and the Distracted Cook decided to tackle the pasta making. First though, Lucy had to run around outside and get rid of some extra energy. Back in the kitchen without her special “at the stove” shirt on, we got down to pasta business.

The next step was to sift the flour into a large mixing bowl. This is where we parted company for a while. Lucy made her pasta with an old recipe on hand – flour, water, salt. She used our Giusto’s Organic “00”  flour  for her pasta and I used plain old unbleached all purpose flour for my noodles using the recipe that Steph posted.

This is what Lucy’s dough looks like after she has incorporated the water into the sifted flour and salt.

And this is what The Distracted Cook’s dough looks like after mixing the eggs, flour and water.

And this is what they look like ready to be wrapped and set to rest. Can you see the difference in Lucy’s dough and The Distracted Cook’s dough? The addition of the eggs makes the dough on the far left hand side of the picture have a yellow color rather than the lighter white color of Lucy’s dough.

And here they are wrapped in their plastic wrap and taking a rest! After they rested, the two cook’s ran  Lucy’s dough through the pasta cutter and The Distracted Cook decided to hand roll and cut hers just as she used to do with her Grandmother!

Here is some of the dough ready to be cut into noodles.

And here the cut noodles are just waiting to be unrolled and set out to dry a bit before being dumped into boiling water.

Aren’t they great looking? Cutting them by hand was a lot easier than running them through the pasta cutter. BUT, using the pasta machine to cut them made them a lot thinner. The Distracted Cook will have to practice a lot more with that rolling pin. Grandma used to do the rolling, and The Distracted Cook used to cut them and unroll them and hang them up to dry!

Fresh cut noodles waiting to jump into the pan!

After about 5 minutes in the boiling water, The Distracted Cook removed the noodles and drained them.

Noodles! Waiting for that great tomato sauce that Lucy made – and some meatballs also.

And now it’s dinner time! Fresh egg pasta fettuccine with homemade tomato sauce. What a delightful way to answer The Daring Cook and her challenge. Thanks to Steph for such a fun adventure! Why don’t you join us next time? All you have to do is go to The Daring Kitchen and register. The rest is just as easy and twice as much fun. See you next challenge!

Baking Baklava

Every now and again The Distracted Cook decides that a challenge thrown down by The Daring Baker just has to be mastered! And this time….

Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge.  Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.

I have always loved eating Baklava and have never really thought about making it. And certainly not making it from scratch – that is, making my own phyllo dough.  So, this was an adventure to be sure!

First there is that paper thin dough that has to be made. If you have ever worked with phyllo dough that you find in the freezer section at the grocery store, you already know what I was thinking. NO WAY! But after reading through Erica’s challenge it looked as if there might be a way.

The four ingredients weren’t anything special and in fact I’ll bet that you have them in your pantry right now.
After combing them and mixing and kneading I ended up with a ball of dough that looked just about like what Erica had in her picture. Success! 
Erica very cutely tells us to take the dough out of the mixer bowl and THROW it on the counter and continue kneading for a few more minutes. And we get to SLAM it down a few more times just so we feel good. I am not sure what it does to the dough, but it certainly does make it fun.
After kneading the dough I put a very thin coating of vegetable oil on it and wrapped it up tight in plastic wrap and let it sit there for a couple of hours.
Then next part of the recipe is where it got to be really fun ( or aggravating) and I was so involved with rolling the dough into those really, really thin rounds that I forgot to take pictures! Yes, that’s right – I flat out forgot what i was doing — right a blog post while cooking!
I had already made my filling so I was ready to layer the phyllo dough. Melted butter, phyllo dough, melted butter, phyllo dough and a few more times like that and then a layer of the nut filling. After doing this a few more times I discovered that I did not have near enough layers of the dough to make this recipe. So I just did what The Distracted Cook always does in situations like this : punt!  My Baklava does NOT look like it should for many reasons, the most important being that I ended up with a nut layer and not a dough layer.
But it looked far too good to pitch to the animals outside the kitchen, so I baked it and poured the honey syrup over it and let it sit overnight. I did cheat a bit and try a taste last night and you know what? It is great. Despite too few layers and the nuts on top, it is delicious! And I am going to try it again and this time, I will make 3 times the dough recipe and maybe, just maybe, it will be perfect! If you want to try your hand at this great challenge and recipe, visit The Daring Kitchen and give it try. And while you are there, sign up to join us each month as we accept the challenge!

Potato Salad Heaven!

Potato Salad!  What could be better to start off the holiday week-end than Potato Salad? A Daring Cook challenge to come up with a new, better, BEST, healthy potato salad recipe that’s what. Of course, almost everyone’s Mama or Granmama has the best recipe already. So off with the Chef’s hats and on with the thinking caps.What is it about potato salad that we all love so much? How can we make that different, but healthy and still good? The Distracted Cook decided to sit down and study this question before grabbing the potatoes out of the pantry.

Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!  

So first things first – what about the potato? We’ll worry about the salad part later. A trip to the farmers marketomorrow will be the first step in rounding up a good assortment of potatoes for this experimental salad. Hmm….maybe even some sweet potato can go in here. Or mashed potato? or French fried potatoes? Really, the sky is the limit. Maybe we can try  few different versions of potato salad and have a family taste-off to see which one wins. 

Into the pot go the potatoes – I ended up using “new” potatoes because I like the way they work best. No peeling, no cutting up, just toss them into the water! Now I know why the professional photographers tell us not to try to shoot something with steam! But you get the idea — potatoes in a pot of hot water just waiting to be tipped out and drained, like this:

Did you notice that ear of corn in there? While thinking about a “new” potato salad,  I thought about a salad that would have all the best Spring things in it. What could be better than a Crawfish Boil Potato Salad that incorporates all the great things we eat at a crawfish boil? So into the pot for the potatoes went some Crab Boil which is what we use to boil crawfish. Crawfish boil is a mixture of ground black,tabasco and cayenne peppers and other strong spices. When we boil the crawfish we almost always throw some potatoes and corn in there too, as well as some hot dogs, sausages, and an artichoke or two.
And so the idea of this potato salad was born. Potatoes, fresh boiled corn that has been cut off the cob, some boiled crawfish and we are in business. This is what the crawfish look like after they have been peeled – or just out of the bag if you buy them already peeled at the grocery. I don’t know how healthy they are, but they sure are good!


And this is what I ended up with after the addition of some chopped onion and a mayonnaise/yogurt based dressing. Would I make this again – probably not. Was it good? Sort of. Was it worth it? Definitely … this is the way you discover great new things! And you discover some that are not so great. Like this salad.

I made another version of the salad using “olive salad” as the dressing and it was better. Olive salad is the wonderful chopped green olive, pickled carrot and celery, olive oil, and capers and other secret ingredients that you find stuffed into your muffaletas. Much better than version one, and I am not sure why. The olive oil based dressing might have been more healthy, and it had the “secret” ingredient taste that keeps you guessing where you had it before.

So, take this challenge yourself.  It is not too late! And if you want to join us next time around just hop on over to The Daring Kitchen and sign up for the fun! See you there.

The Distracted Cook and the Gumbo Adventure

The Daring Kitchen is always full of challenges, and this month was no exception. Imagine my surprise when I saw the challenge for May.

Our May hostess, Denise, of There’s a Newf in My Soup!, challenged The Daring Cooks to make Gumbo! She provided us with all the recipes we’d need, from creole spices, homemade stock, and Louisiana white rice, to Drew’s Chicken & Smoked Sausage Gumbo and Seafood Gumbo from My New Orleans: The Cookbook, by
John Besh.

Of course, there was the option to use a recipe of our own choice for making a Gumbo. Living in the Land of Gumbo almost assures that The Distracted Cook would search out a version from nearby. I decided that it would be great fun to take a recipe from a local cookbook and elevate it to Challenge Status.  Most gumbo recipes follow pretty much the same format: make a roux, add the Trinity, add whatever meat you are using, and then some hot stock. That is pretty much standard, but there are some local variances that make the dish more or less “home food.”  The recipe I decided to use is one I have never cooked before. I wasn’t sure I wanted to do this because it is a tomato based gumbo and I am not particularly fond of tomato based anythings.

The first step was to make a good, brown chicken stock rather than canned. I started out with turkey wings (I know that I said chicken stock, but really, turkey wings are spectacular in this stock) which I roasted in a 350 degree oven for about 45 minutes. Then I threw in some chopped onion, carrot, garlic, and celery and let it continue roasting for another 20 minutes.

After taking it out of the oven and putting it into a large stockpot, I deglazed the pan with water and added that to the pot along with a quart or so of hot water. I let this simmer for about half an hour until it was about the color of caramel.

The last step was to strain it and pour it into a container and put in the refrigerator to cool until I was ready to use it in the gumbo. This is what it looked like when it was all done:

Now on to the gumbo itself. There are as many recipes for gumbo as their are sands on the beach! After checking out about 17 recipes, I just shut my eyes and picked up a book. And that book had the recipe for Chicken and Sausage Gumbo.

As an aside here, I will confess that The Distracted Cook has a really hard time with “prep” for making anything from a recipe. In fact, if you check back here on Tuesday you will see my post about prep and what happens in the ADD kitchen! But for now, we’ll concentrate on the recipe at hand. 
First things first, and that is getting everything ready (aka “prep”) and making sure there is room to get this all done. After I gathered all the ingredients I started organizing the plan of attack. Gumbo is not hard to make, it just takes a while to get it all ready.
Cutting up the andouille sausage and onions were the first things to do, and then the celery, garlic, and bell pepper.

The sausage was browned in the pan and removed, and then the chicken got the same treatment. It almost looked like that chicken was good enough to eat out of the pan and forget the gumbo!

Here’s where the roux comes in — you add some flour to the oil in the pan after you remove the  chicken to a plate.  When the roux reaches the color you like best, you throw in the chopped vegetables and let them wilt (or for those not used to making gumbo, you saute them until they are tender. Around here we just wilt things.)  When you reach this stage it’s time for that chicken stock that you have waiting in a pan after you have heated it to a simmer. Pour the stock into the pan with the roux and then add some canned tomatoes and some chopped okra as well as the chicken and sausage.  Let this simmer on the stovetop for about two hours. During the last 20 minutes or so, add some chopped parsley and green onion tops. How much to add depends on personal taste – we like a lot around here!

After the gumbo is finished cooking you can serve it up, or better yet, refrigerate it until the next day. There is just something about gumbo the second day – it is so much better! Like a fine red wine, it improves with some age on it. The flavors aren’t as sharp, but rather soften and meld together. They become smooth as silk and whisper rather than shout out your name as they call you to the bowl.

The Distracted Cook will have to confess and let it be known that even having prepped and read the recipe through two or three times — she still goofed! But that is the best part about gumbo, and it is one of the first things that you learn in Gumbo-Land. Gumbo is very forgiving as long as you let your taste buds be your guide. If you don’t like tomato so much, just don’t use it or use less than the recipe says to use. And taste, taste, taste as you cook. You’ll know when you get it right!

Denise has also included a recipe for what is called Basic Louisiana White Rice and I must confess, I have never in my lifetime seen this recipe being the basic white rice for Louisiana. I learned to cook rice while growing up in New Orleans. And the way I was taught, and the way most of my friends cook their white rice, is not what this recipe says to do. I was taught to use twice as much water as rice. Put the water into a pan with a tight fitting lid, bring it to a rolling boil, stir the dry rice into the water and put the top on the pan. When the water comes back up to a boil, turn it down to the lowest setting on your stove and let it cook for 15 minutes. Take it off the heat and let it sit until time to serve. Fluff with a fork and you are good to go. No chicken stock, no oil of any kind – just plain ole white rice. I’ll have to give this other recipe a try just to see what I have been missing all these years! What do you think? How do YOU make your basic white rice?

If you want to try some gumbo cooking, there are two wonderful recipes at The Daring Kitchen that you can try right now. And your local bookstore or library is bound to have cookbooks from New Orleans and Louisiana that will show you just how diverse this soup really is. You can make Chicken gumbo, seafood gumbo, greens gumbo, turkey gumbo, as well as combinations of these.

I invite you to join us in the next Daring Kitchen Challenge. Go to the site and sign up — we love having company in the kitchen!

The Distracted Cook and the Maple Mousse



The Distracted Cook had never heard of Maple Mousse before, much less ever thought about making one  and serving it up as dessert. But this month’s challenge from The Daring Baker was about to change all of that!

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com!
Trying to decide how to make the edible container took a good amoung of thought which resulted in some pretty crazy ideas. But finally one was chosen and it was the coconut one. With all those egg whites it just seemed a natural to use them in the container. So, some sugar, some coconut, and those egg whites and we were off to the races.

This is what they looked like before they went into the oven to bake and brown:

And here is what they looked like after the first 10 minutes in the oven – not quite right:
So back to the drawing board we went and this was the final outcome:
They are resting, upside down, until they are completely cooled.

After this was done, and while they were cooling, it was time for The Maple Mousse adventure. First the ingredients were gathered – not a lot of things to fool around with here!


Bring that maple syrup to a boil, then let it cool for a few seconds while incorporating a bit into the beaten egg yolks (this brings the egg yolks up to a warm temperature so they don’t “fry” when I put them into the pan of syrup.)



The gelatin goes into a bit of the cream to dissolve, then into the microwave to be sure it is dissolved!  Then this goes into the egg and syrup mixture and it sits for a while – until it is thickened and ready for the next step.





Now the fun part comes — adding the rest of the cream which has been whipped.



After all the whipped cream is folded in, the pan goes into the refrigerator for at least an hour. Then it is time to put the Maple Mousse into our little bite-size containers! Yes, it’s party time!





After looking at them sitting on the plate, I decided they needed something for a little contrast. Bacon! Bacon goes with maple – so let’s chop up some cooked bacon and sprinkle it on top!



Back to the plate for our delicious bites, and we are almost finished. Here they are ready to join the party:



While these are certainly delicious as they are, there are some problems that The Distracted Cook has with the way she made them. The containers are lovely but Oh! Too Sweet! Next time half the amount of sugar and maybe some nuts into the mixture. The mousse itself is really quite flavorful, but it is also on the sweet side. I am thinking that tomorrow morning the remaining mousse left in the pot will go on top of some pancakes or waffles – that will be fantastic.


If you would like to have a mousse or two in your kitchen, join us at The Daring Kitchen – the recipes along with many wonderful pictures are waiting to welcome you!

It’s In The Basket

Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at The Daring Kitchen.


This was a really fun challenge and as soon as The Distracted Cook read it a lot of ideas started flying across the horizon. Breakfast? Lunch? Dinner? Snacks? The opportunities are unlimited! Hooray for Renata and a great big Thank You from The Distracted Cook.

After sitting and gazing over my cup of cafe au lait for many minutes, I started hauling things out of the pantry and the cabinets. I finally settled on Breakfast! That should be fun. But where to go from there. After looking over some of the ideas that Renata had shown us, it was a toss-up between scrambled eggs in something or other, or a poached egg. Or, maybe it should work from the inside out and start with a container of eggs? See …. there are just too many ideas for someone as distractable as The Distracted Cook.

After making some biscuit dough, The Distracted Cook cuts and shapes it to fit into baking cups so that they will bake up into cute little containers like this:




Now it is time to start thinking about what we are going to put into these cute biscuit baskets or biskets. A slice of tomato, some bacon, some cheese, and an egg sound good. Either a poached egg or a scrambled egg. Let see what we get!


First we’ll put some cheese in the bisket and some cooked chopped bacon and slide it back in the oven to warm and melt the cheese.


Now we slide a poached egg into the bisket and give it a dash of salt and pepper.



Then a slice of tomato, another sprinkle of cheddar and some green for garnish! Chopped basil is always great with eggs and tomato. Doesn’t this look really great?



Now to take a bite just to be sure it’s as good on the inside as it looks on the outside. 



If you want to have fun with the rest of the Daring Cooks, just go to The Daring Kitchen and join us!

Another Daring Baker Challenge for The Distracted Cook

 The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.  

The distracted Cook decided that this would be her Mardi Gras King Cake. This was the first time The Distracted Cook had attempted a yeasted Meringue Coffee Cake for Mardi Gras or any other time,  but it certainly looked like it could be a King Cake.


First things first. Gathering and measuring all the ingredients is always a good place to begin any recipe. Of course, reading the recipe all the way through is even better – and that is something that The Distracted Cook has never done a lot of before now.


Step One:


Combining and heating over the heat just like it says to do leads right to putting into the mixer bowl and adding the flour and yeast mix and then  adding the additional flour and  eggs, and beating. Then continuing on until a dough forms. Turn this out onto a floured surface:

And knead and knead for about 8 – 10 minutes! And then into a greased bowl it goes!

After it rises and doubles in bulk you make the meringue like this:

Now we are almost into the final stretch here. Spread the meringue on the rolled out dough and then sprinkle the filling over the top, like this:

Roll it up, cut the slits and into the oven to wait for the results!

Sprinkle with some powdered sugar, and we are ready to eat!

And this is what it looks like cut and on the plate:

If this looks like fun, you can join us by going to The Daring Kitchen and signing up to become a member. Each month there is a new and exciting adventure waiting. Yes, you can do it!

The Distracted Cook makes Ceviche with The Daring Cook

Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra.
The Distracted Cook chose to attempt the Ceviche de Pescado. It was a wild and wonderful adventure ending in a really delicious dish:
The Distracted Cook went off to the market to “make groceries” and get started with the ceviche. At Whole Foods Market the best looking seafood that day was the scallop, so that is what went home in the bag along with the red onion, pepper, cilantro and lime.
This is a really simple, fast, and fun recipe to make – especially if you like seafood as much as we do here.  You can find the recipe right here: Ceviche de Pescado
The “cooking liquid” is the lime juice, cilantro, garlic, and chili pepper. Having never tried this method before, The Distracted Cook was eager to see how well it would actually work in her kitchen. And guess what?? It did work, and wonderfully well at that.
After making the mixture and pouring it over the fish (or scallops in our kitchen) you place the thinly sliced onion on top. Then you let it sit and cook for at least ten minutes.

After that cooking period, take it out and place on a plate and take your first taste. The Distracted Cook must confess that she really tasted it right out of the glass container that she used to “cook” it. And then on to the plates it went!

If you would like to join The Distracted Cook and all the others who are having such marvelous adventures each month just visit The Daring Kitchen and sign up! It’s as easy as that! We’ll be looking for you next month.

The Distracted Cook and The Daring Baker

Just when you thought I had done it all, here it is again! Yes, another episode of The Daring Baker! And this time, it is really a multitasking challenge. Or rather, a multi-dimensional challenge.

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

Although I have made Panna Cotta before, there wasn’t much about it that I remembered other than “we liked it a lot” and that it had been an easy, fun recipe to make. And so it was again this time!

The recipe is very easy to follow and even qualifies as “fun” for those who love a quick adventure in the kitchen. Below are some of the various steps outlined in the recipe  – you can see that almost everything gets done in this same one pot!

After the  mixture is cooked on the stove top it rests in the pan until it has cooled enough to be poured into the molds or serving glasses, then it’s into the refrigerator for at least six hours.
The next recipe is for the Florentine Cookies which is one recipe that I had never even entertained the thought of baking. So this was a real “dare” for The Distracted Cook. After reading the recipe and seeing that I could actually do this all in one bowl, I decided to just use that cleaned up pan from the Panna Cotta and make this entire adventure a one-pan challenge.

After a few struggles with actually getting the baked cookies to behave and having to adjust the baking time a bit, The Distracted Cook did what she usually does when making cookies and that is to throw in the towel and just bake one big cookie!

 Impatience is never a good thing to have around when you are trying to bake cookies! The result is a lovely “regular” Florentine cookie drizzled with chocolate:

And then a plateful of The Distracted Cook Style Florentines!

Either way you want to make or bake them, they are delicious. You can read all about this challenge at The Daring Kitchen. And if you want to join The Distracted Cook in these exciting baking and cooking challenges, just do it!! I dare you to join The Daring Kitchen and have as much fun as The Distracted Cook is having each month. Come on, you can do it!

The Distracted Cook is The Daring Cook!

Oh yes, The Distracted Cook has another exciting adventure to share with you. Remember that last dare? Well here is another one, this time The Daring Cook threw down the challenge.


The February 2011 Daring Cooks’ challenge was hosted by Lisa of Blueberry Girl. She challenged Daring Cooks to make Hiyashi Soba and Tempura. She has various sources for her challenge including japanesefood.about.com, pinkbites.com, and itsybitsyfoodies.com.


With all good challenges, you have to start somewhere. The Distracted Cook started by reading the recipes and then driving off to Whole Foods. This is what came home:

 There were many things in these bags that I had never tried cooking before. The first of these was the soba noodles. I have often seen them on grocery shelves, but was never even tempted to try making them. Now was the time to break out of that rut!
We were required to make the noodles and the recipes also included two dipping sauces for them. I decided to make them first as a warm -up exercise. And it was really easy, just like the recipe said it would be. 

Here you can see the ingredients for the two sauces. I will have to confess that the first sauce, although probably the most traditional, was the one I liked least. The second sauce was really flavorful with sesame oil, finely chopped green onion, some dry mustard and other really great things. This one was just a pour and shake type sauce, while the first involved actually cooking! No wonder I liked that second one. By the end of dinner, I had poured my little bowl of Sauce 1 into the bowl of Sauce 2 and I really liked the combination.


After making the sauces, I decided to get the vegetables chopped and sliced for the tempura. I usually never think ahead enough to do the customary “prep”, but this time, Oh Yes! 

You can see the sweet potato slices taking a nice cold ice bath after being blanched. I also had shrimp, mushrooms, and red and yellow bell peppers for the tempura. Now I have never done a tempura before either – around here we fry shrimp in cornmeal and flour, just like we do our oysters. So I learned a new way to do this and it is perfect! Such a delicate taste – almost like a cloud. The taste of the actual shrimp or vegetable is what you get, not just what you dredged them with. I will definitely do this again!

This is what the soba noodles looked like after they had been rinsed and set aside to cool. When you visit Lisa’s site you will find links to wonderful videos that show you how to properly cook the noodles. All I will say is that it isn’t what you would think, and it is fun to watch! 
After the sauces and the noodles were done, it was time for the tempura. I got so busy that I forgot to grab the camera and record some of the progress. So you will have to settle for seeing the end result and not the process itself.
One of the comments about deep frying the tempura is that you don’t want to leave it in the hot grapeseed oil too long or it will begin to brown. Well, believe me, around these parts you will be shot if you call something fried and it isn’t”golden brown” at the very least. I followed directions, but next time? You bet  – I will leave them in and go for a nice golden brown finish. 



And here is the final product! Two dipping sauces, some grated daikon, some toasted nori (that is the name for toasted sea vegetable.)  We had two different kinds of Sake with dinner and it was a lovely dinner that is for sure.


I thank Lisa and The Daring Cook challenge for bringing me to the table for Soba and Tempura. If you would like to join us in these exciting culinary adventures, just go to The Daring Kitchen and join us. I promise you won’t be disappointed!