Posts Tagged ‘yukon gold potato’

This was about as simple as cooking can get while using up items that were lying around our fridge. I had about 1/4 cup left of the tomato sauce that accompanies the cabbage rolls from Kasia’s that I didn’t want to waste, so I turned it into a tasty sauce for some salmon. I grabbed the veggies I had and put together a well-rounded dinner.

I picked up 1 pound of salmon and cut it into four equal portions, I chopped up some watercress, 1/2 onion, 1 carrot, 2 small yukon gold potatoes, 2 cloves of garlic, 1/2 yellow bell pepper, and mixed together 1/4 cup of Kasia’s tomato sauce with 1 heaping tablespoon of ground horseradish.

In a small saucepan I heated the sauce gently, not to cook anything, just to have a warm sauce. When I tasted it I decided to add 1 tablespoon soy sauce. That really did the trick, it almost made the sauce taste Japanese. I mean, horseradish is basically wasabi.

For the vegetables I heated up a saute pan and added a tablespoon of vegetable oil and 1/2 tablespoon of butter. Once the butter had melted I tossed in the potatoes and let them start to crisp up for about 10 minutes while occasionally shaking them around. Then, I added the garlic and onion and let them sweat down for about 4 minutes before adding the bell pepper and carrot. I let everything saute for another 5 or 6 minutes and then added the watercress along with salt and pepper.

While that was going on I had drizzled some olive oil on the salmon and then seasoned it with salt and cracked white pepper. I put it in the oven at 375 degrees for about 10 minutes.

To serve, I put some white rice on the plate next to the veggies and salmon. I spooned some of the sauce on top of the salmon. Perfect for a cold beer to wash down. Simple, healthy, fast, and tasty.


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Braised yakitori, kind of a misnomer. Yakitori translates to “grilled chicken”. I didn’t grill anything for this dish. Braised typically means cooking something in liquid over low heat for a long period of time. I didn’t do that either. What I did was make a standard yakitori marinade and cook some chicken thighs along with green onions in it. Why did I call this “Braised Yakitori”? Honestly, I just don’t know what else to call it.

First thing I did was make the marinade. In a small saucepan I poured in 5 tablespoons of soy sauce, 4 tablespoons of sake, 1 tablespoon of mirin, and 1 tablespoon of sugar. I brought it up to a low boil and let it gently simmer for about 5 minutes or so. I just wanted the sugar to dissolve and the marinade to thicken up slightly. After that I turned the heat off and let it cool down for about an hour, until it reached room temperature.

I minced up 2 garlic cloves and chopped up 6 green onions and 6 skinless and boneless chicken thighs. I mixed them all together in a glass dish and poured to marinade over. Covered with plastic wrap I put it in the fridge while I got the veggies and miso soup ready.

For the miso soup I only made 2 portions. We had some tomato soup leftover from Kasia’s that became lunch today, so I didn’t need to make too much. I used 1-1.5 tablespoons of miso, one yukon gold potato skinned and chopped, 3 shiitake sliced, 2 tablespoons of dashi flavored soy sauce, and some salted wakame. For the wakame, you have to rinse the salt off and then let it soak in cold water for about 10-15 minutes. I honestly cannot tell you how much I used, I just eye-balled it. You have to be careful though because it does get considerable larger as it absorbs the water.

In a small soup pan I poured in about 1.25 cups of water and added the dashi soy, potato, and shiitake. I let it simmer over a very low boil for about 20 minutes. That was just long enough for the potato to cook but not so long that it started to disintegrate.

Just before serving I put the miso in our little tea colander and swished it around for a few minutes until it all mixed into the soup. Using the colander keeps the miso from being chunky. But, this was right before serving (at which time I also added the wakame). Before I did this I made the veggies and cooked the chicken.

I kept the veggies very simple. I cut up 1 head of broccoli, sliced up 1 carrot, and rinsed about 2-3 ounces of bean sprouts. I got my steamer going and steamed the broccoli and carrot for about 5 minutes. After that I added the bean sprouts and let it go for another minute or so. A little sprinkle of salt and the veggies were ready.

To cook the chicken I heated up my pan and added about 2 tablespoons of sesame oil. When the oil was shimmering I just dumped everything in. It took about 9 or 10 minutes for the chicken to cook through and the sauce the thicken up a little. I seasoned with a little black pepper and that was all.

Of course, white rice accompanied the night’s chow.

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I still had some of the shiso pesto I made a few days ago in my fridge. I decided to use it as a marinade for a beautiful pork tenderloin, one of our favorite cuts of carcus.

In a non-reactive baking dish I marinated a 1.5 pound tenderloin in the shiso pesto. I really rubbed it in there. I covered it and let it sit in the fridge for about 3 hours. Every hour I took it out and turned it over to keep it nice and coated.

While the pork was marinating I made some asparagus soup. I took a bunch of asparagus and reserved ten of the tips. The rest I chopped up along with 3 cloves of garlic, 3 yukon gold potatoes, and half an onion.

In a heated pot I poured in about 3 tablespoons of olive oil and tossed all of the vegetables in. I kind of stir-fryed them for about 7 minutes and then poured in two cups of chicken stock. I seasoned with a little salt, let it come to a boil, then covered it up and turned the heat to medium so that it could simmer for about 10 minutes. I didn’t want to overcook the vegetables, I just wanted them softened so that I could puree them. After the 10 minutes were up I turned off the heat and let it cool down for about a half hour. Then, I poured it all into my blender and pureed it nice and smooth. I poured it back into the pot, seasoned with pepper, and set it aside until dinner, at which time all I had to do was re-heat it gently and garnish with the reserved asparagus tips.

Then, I took the last half of my daikon and two carrots and chopped them up. In a small baking pan I tossed them with some olive oil, salt, and pepper.

I poured some panko on a plate and then rolled the marinated pork loin all over it to crust the entire thing. I put a rack over some foil on a baking sheet and laid the crusted loin on top. I used a rack so that I’d get some convection in the oven, keeping all of the panko nice and crispy, even on the bottom.

I heated my oven to 375 degrees and put the loin and the daikon and carrots in. I let them all roast for about 55 minutes.

When I took everything out I let the pork rest for about 10 minutes before slicing to allow the juices to redistribute throughout the meat. In the meantime, I plated up the white rice and vegetables and heated the soup. After slicing and plating the pork I drizzled a little Bull-Dog sauce on top.

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