Monday, August 4, 2014

Tsukemono (Japanese pickled cabbage)

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Tsukemono is Japanese vegetables that have been preserved in salt, brine or rice bran (nuka). It tastes best as an accompaniment or garnish to Japanese meals and is especially good with Japanese rice. There are many varieties and flavors. This one is a pickled cabbage.

1 head of cabbage, cut into 8 wedges
4 cups water
1/3 cup white vinegar
4 T sugar
3 T kosher salt
1 small dried red chili pepper, seeded

Cut the cabbage into 8 wedges. Boil the water, vinegar, sugar, salt and chili pepper together for a few minutes. In a large glass or ceramic container, pour the hot mixture over the cabbage. Cover with plastic wrap and the container's top. Let sit on the counter for a half a day. Then refrigerate for 3-4 days. When ready to serve, squeeze the excess liquid out of the cabbage wedge. Cut into strips. Delicious!

Friday, August 1, 2014

Corinne's World's Best Cookies

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Another great recipe from my buddy, Corinne. She cooks, she bakes, she knits, she sails, she builds kayaks and she makes shoes .. there isn't anything Corinne can't do. The name of the cookie says it all -- they are the World's Best Cookies...buttery, crispy and crunchy.  We could not stop eating them.

1 cup butter
1 cup sugar
1 cup brown sugar
1 egg
1 cup salad oil
1 cup regular rolled oats
1 cup crushed cornflakes
1/2 cup shredded coconut
1/2 cup chopped walnuts or pecans
3-1/2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp vanilla extract

Preheat oven to 325 degrees.  Cream butter and sugars until light and fluffy.  Add egg, mix well, then salad oil. Add oats, cornflakes, coconut and nuts, stirring well.  Then add flour, soda and salt.  Form into balls the size of small walnuts and place on an ungreased cookie sheet.  Flatten with a fork dipped in water.  Bake for 12 minutes. Cool on cookie sheet before removing.