Tuesday, July 29, 2014

Green Tea Mochi Ice Cream – Is This Even Close?

What’s my favorite kind of recipe to post on Food Wishes? Any recipe that I’ve never tried before, and this green tea mochi ice cream is a perfect example. In the kitchen, there’s nothing quite like the thrill of having no idea what you’re doing.

I’ve had it many times in restaurants, and have always been fascinated by its unique combination of taste and texture, but I had absolutely no clue how it was done. I basically still don't, but regardless, this was my first attempt and I look forward to lots of criticism.

I probably should've done a little more research, but I glanced at a few recipes, and decided to just go for it. Remember, these early experiments can yield a lot of great experience, especially if it’s a totally failure. Happily, this wasn’t. All in all, I think it came out very well.

I went with green tea flavored mochi, and while I usually see it paired with green tea ice cream, I decided to go with plain vanilla, and really enjoyed how the subtle, aromatic bitterness of the tea plays off the sweetness of the ice cream.

By the way, if you don't use the glutinous rice flour this will not work. You can’t substitute regular rice flour, as it doesn't produce the same texture, or so I'm told. Anyway, let me know how I did, or more likely didn’t do; and I really hope you give it a try soon. Enjoy!

UPDATE: Apparently the reason they use corn and potato starch when shaping is that raw rice flour has more of a bitter flavor. Must have brushed off most of mine, since I didn't really notice an off flavor, but I will be using the other starches next time. Thanks for everyone's input!  


Ingredients for about 10 Green Tea Mochi Ice Cream Balls:
(I did 8, but there is enough to make a few more)
1/2 cup glutinous rice flour
pinch salt
1/2 cup cold water
2 tbsp sugar
1 tsp green tea powder (matcha)
10 small scoops ice cream of your choice (about 1 1/2 cups worth)

Friday, July 25, 2014

Shrimp Fra Diavolo – The Brother Devil Made Me Do It

This latest test of still how little I know about editing in Adobe Premier, features a devilishly delicious shrimp fra diavolo, or “shrimp brother devil,” if we’re being literal for comic effect.

I think this came out looking pretty good, although it took me so much longer to edit, since I’m still barely at novice level using the new software. So, with it being Friday afternoon and all, I’m gong to keep this short and sweet, and simply suggest you do two things.

First of all, if you know any great Premier tips, tricks or resources, send them my way! You’ll notice I don’t have consistent transitions, or captions for the times and temperatures; but I’m sure I’ll have that figured out soon enough. Secondly, make this. It’s really good, and turns any pile of pasta or rice into a memorable meal. I hope you give this a try soon. Enjoy!


Ingredients for 2 large or 4 smaller portions:
1 pound shrimp, peeled and deveined (16/20 per pound size, bigger is better)
1 teaspoon red pepper flakes, or more if you’re sexy
1 teaspoon salt, or to taste
2 or 3 tablespoons olive oil, enough to generously coat the shrimp
1/2 large yellow onion, sliced
1/2 tsp dried oregano, or 2 tsp of fresh
3 garlic cloves, minced
1 cup drinkable white wine
11/2 cups can crushed San Marzano tomatoes
2 tablespoons chopped Italian parsley
2 tablespoons sliced fresh basil leaves
*some people like lemon, but I don’t think it needs it unless your wine was too sweet.