This September travel the world and discover the fusion cuisine of Morimoto
This Iron Chef wrote his own cookbook, Morimoto: The New Art of Japanese Cooking($40.00/hardcover), where he shares techniques, advice, and secrets with readers who want to learn all about "global cooking for the 21st Century." Included in the thorough guide are recipes that incorporate Asian flavors with unique hints of Italian, French and Portuguese influence. Chef Morimoto brings 25 years of knowledge to this enticing journal of 125 accessible recipes, which are accompanied by gorgeous photos, step-by-step instructions and techniques any home cook can learn.
Event:
Thursday September 27, 2007, 5:00 PM
Demo and Booksigning
SUR LA TABLE, Santana Row
378 Santana Row, Suite 1030
San Jose, CA 95128
(408) 244-4749
Web site: www.surlatable.com
Tuna Pizza with Anchovy Aioli
Makes 4 servings
Typical of Chef Morimoto's easy way of combining traditions, this Tuna Pizza is one of his most popular recipes.
An instant pizza base is created from a grilled flour tortilla, then topped with tuna sashimi and a sprinkling of colorful vegetables and olives. A tangy Anchovy Aioli is used for garnish and extra eye appeal.
4 flour tortillas, about
7 inches (17 cm) in diameter
2 tablespoons extra virgin olive oil
1/2 cup barbecued eel sauce (available in Asian specialty stores)
10 ounces (275 g) sushi-grade tuna, thinly sliced
2 fresh jalapeno peppers, seeded and thinly sliced
1/2 cup thinly sliced red onion
1/2 cup halved cherry tomatoes
1/3 cup pitted Kalamata olives
Anchovy Aioli (recipe follows)
Baby cilantro or sprouts, for garnish
Method:
- Prepare a medium fire in a barbecue grill or set a cast-iron grill pan over medium heat. Brush each tortilla lightly on both sides with olive oil. Brush 2 tablespoons of the barbecued eel sauce over one side of each tortilla.
- Grill, sauced side down, for 1 to 2 minutes, until lightly browned grill marks appear. Rotate 90¡ and grill for 1 to 2 minutes, until crisscross marks appear and the tortillas are fairly crisp. Turn the tortillas over and grill until the second side is crisp, 1 to 2 minutes. Transfer to a wire rack to cool.
- Arrange the tuna slices over the tortillas. Scatter the jalapeo peppers, red onion, cherry tomatoes, and olives over the tortilla. Drizzle the Anchovy Aioli decoratively over the pizza. Garnish with the cilantro or sprouts.
Anchovy Aioli
Makes about 1 cup
2 egg yolks
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons anchovy paste
1/4 teaspoon soy sauce
1/4 cup extra virgin olive oil
1/2 cup vegetable oil
Salt and freshly ground black pepper
While this intensely flavored mayonnaise is used as a decorative sauce on the tuna pizza, it's an excellent accompaniment to steamed or grilled fish and makes a fabulous potato salad. Stored in a tightly covered container, the sauce will keep well in the refrigerator for up to 5 days. Note: the word aioli is used as a conceit here; there is no garlic in the recipe.
Method:
- In a food processor, combine the egg yolks, vinegar, lemon juice, anchovy paste, and soy sauce. Blend well.
- With the machine on, very slowly add the olive oil and vegetable oil in a slow, thin stream, processing until the mayonnaise is emulsified and thick. Season with salt and pepper to taste.
A SECOND RECIPE:
Sugared Salmon with Beet Sorbet and Yuzu Foam
Makes 4 servings
4 ounces (100 g) salmon fillet
2 teaspoons salt
1/3 cup brandy
1/2 cup Demerara sugar (raw granulated brown sugar)
1 teaspoon freshly ground black pepper
2 star anise pods, cracked into pieces
2 or 3 cinnamon sticks, broken in half
Beet Sorbet (recipe follows)
Yuzu Foam
4 fresh mint leaves or small sprigs of mint
You might be tempted to serve this as a first course, but trust me, it is definitely a dessert, though one that will play tricks on your senses. What is normally savory is made sweet and flavored with sweet spices. There are also some wonderful textures at play, with the gossomer salmon and icy beet sorbet.
- Holding your knife on an angle, cut the salmon into 8 to 12 very thin slices. Lay out the salmon slices on a large plate or tray and sprinkle them with the salt. Rinse under running water, then return to plate and cover with a towel to absorb the liquid that is exuded.
- Put the brandy in a small bowl, dip the salmon slices in the brandy, and let sit for 15 minutes. Cover a dish large enough to hold the salmon with half the sugar. Arrange the slices in a single layer.
- Combine the remaining brown sugar with the black pepper, star anise, and cinnamon sticks and sprinkle over the salmon.
- Cover with plastic wrap and refrigerate for 30 minutes.
- To serve, wipe the sugar and spice coating off the salmon. Arrange 2 or 3 pieces of the sugared salmon on each plate. Add a scoop of beet sorbet. Decorate the plate, if you like, with Yuzu Foam and garnish with fresh mint leaves.
Beet Sorbet
Makes 1 pound (450 g)
1/2 pound (225 g) beets, trimmed, peeled and quartered
3 sheets (2 g each) of unflavored gelatin
3/4 cup plus 2 tablespoons granulated sugar
- Boil the beets in a saucepan of water until they are very tender, about 30 to 40 minutes; drain, reserving ? cup of the cooking water. Transfer the beets to a blender or food processor and purŽe; add 3 to 4 tablespoons of the beet cooking water, if necessary, to make a smooth purŽe.
- Sprinkle the gelatin over 2 tablespoons cold water and let stand until softened, 5 to 10 minutes.
- Meanwhile, transfer the beet purŽe to a nonreactive medium saucepan. Add the sugar and 2 cups of water. Slowly bring to a boil over medium heat, skimming off any scum that rises to the top and stirring to dissolve the sugar. As soon as the mixture begins to boil, remove from the heat and stir in the softened gelatin.
- Let the beet mixture cool for 10 minutes. Strain through a fine sieve and let cool slightly, then cover and refrigerate until completely chilled, at least 3 hours or overnight.
- Pour the beet mixture into the canister of an ice cream machine and freeze according to the manufacturer's instructions. Transfer to a covered container and freeze until firm enough to scoop, at least 4 hours.
Web site:
www.chefmorimoto.com
