Home-cooked Japanese Dinner

Appetizers

Main Dish – Cheese Hamburg Steak

 

 

 

 

These Paul Hollywood Classic Scones Impressed the Queen Mum

Paul Hollywood uses bread flour in his scones, which might seem surprising, but it’s a popular choice in professional kitchens because the high protein content gives the scones a boost. This recipe is tried and tested over many years and he says he’s never had any complaints. The Queen Mother said they were the best scones she’d ever tasted, he says. Just a couple of things to bear in mind: Don’t overwork the dough — you want it nice and light. And don’t twist the cutter when you lift it off or they won’t rise properly in the oven.

Here’s the recipe from his new cookbook, “Bake”:

CLASSIC SCONES

Makes 11 scones

Ingredients:

4 cups (500g) bread flour, plus extra to dust
2 tbsp (25g) baking powder
6 tbsp (80g) unsalted butter, cut into pieces
2 large eggs
1 cup (250g) whole milk
1/3 cup (80g) superfine sugar

To glaze:

1 large egg, beaten with a pinch of salt

To serve:

Confectioners’ sugar, to dust
Preserves and Devonshire clotted cream or whipped cream

Directions:

Line two baking sheets with parchment paper.

In a large bowl, mix the flour and baking powder together. Add the butter and rub together with your fingers for a few minutes until you have a breadcrumb-like texture.

In another bowl, beat the eggs with the milk and sugar. Add to the rubbed-in mixture and stir together until the dough comes together and forms a ball.

Tip the dough onto a lightly floured surface and fold it over a few times to incorporate air, but do not knead it; you want to achieve a loose, soft dough. Using a rolling pin, gently roll out to a 1¼-inch (3cm) thickness, making sure there is plenty of flour underneath to prevent sticking.

Using a biscuit cutter, about 2½ inches (6½ cm) in diameter, and pressing firmly (without twisting the cutter), cut out rounds and put on the lined baking sheets, leaving space in between. Brush the tops of the scones with beaten egg then put in the fridge for 20 minutes to rest. Meanwhile, heat your oven to 425 degrees F.

Take the scones out of the fridge and brush them again with the egg glaze. Bake for 15 minutes until risen and golden brown.

Transfer the scones to a wire rack and leave to cool completely. Dust lightly with confectioners’ sugar and serve with a generous helping of preserves and Devonshire clotted cream or whipped cream.

Source: AP

 

 

 

 

Autumn Afternoon Tea of Sangri-La Tokyo in Japan

The price is 6,380 yen (plus 15% service charge) per person.

The Lobby Lounge

 

 

 

 

Blood Protein Might Predict Future Risk of Diabetes, Cancer

Elevated levels of a specific protein appear to be linked to an increased risk of developing diabetes and dying from cancer, a new study finds.

High levels of prostasin — mainly found in epithelial cells, which line the surfaces and organs of the body — are associated with both diabetes and cancer, researchers report in the journal Diabetologia.

For this study, researchers analyzed blood samples taken from nearly 4,700 middle-aged Swedish adults as part of a large study that’s been running since 1993.

Prostasin helps regulate sodium balance, blood volume and blood pressure, researchers said in background notes. The protein is also associated with metabolism of blood glucose.

Over an average 22-year follow-up, participants with the highest levels of prostasin were 76% more likely to develop diabetes than those with the lowest levels, researchers found. Further, people with the highest prostasin blood levels are 43% more likely to die from cancer than those with the lowest levels.

For each doubling of prostasin concentrations in the blood, risk of cancer death increased by 139% among people with high blood sugar levels, the results showed.

For people without elevated blood glucose, each doubling of prostasin concentration increased cancer death risk by 24%.

“Prostasin is a new potential risk marker for the development of diabetes and for cancer mortality, especially in individuals with high blood glucose levels,” said lead researcher Dr. Xue Bao, of the Affiliated Hospital of Nanjing University Medical School in China.

“It is easily accessible, which enhances its potential to serve as a warning marker in the future,” Bao said in a journal news release.

Prostasin levels better predicted diabetes in younger participants, as well as those with lower blood glucose levels and better kidney function, researchers said. Elevated prostasin levels may compensate for the body’s response to overly high blood sugar, but appears to be insufficient to stop or reverse worsening glucose control.

Source: HealthDay

 

 

 

 

Grilled Eggplant and Chaumes with Marinated Peppers and Red Chili Aioli

Ingredients

1 eggplant, cut crosswise into 1/4- to 1/2-inch-thick slices
olive oil
4 soft white or sourdough rolls, or 8 slices of country-style white or sourdough bread
1/2 cup marinated roasted red and/or yellow peppers, preferably in brine (purchased, or homemade)
about 12 ounces semi-soft but flavorful cheese such as Chaumes, Bel Paese, Port-Salut, or Jack, cut into fat slices to fit onto the bread

Red Chili Aioli

2-3 cloves garlic, minced
4-6 tablespoons mayonnaise
juice of 1/2 lemon or lime (about 1 tablespoon or to taste)
2-3 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon ground cumin
large pinch dried oregano leaves, crushed
2 tablespoons extra-virgin olive oil
several shakes smoky chili sauce such as Chipotle Tabasco, or Buffala
2 tablespoons coarsely chopped fresh cilantro

Method

  1. Make the Red Chili Aioli. In a small bowl, combine the garlic with the mayonnaise, lemon juice, chili powder, paprika, cumin, and oregano; stir well to combine. With your spoon or a whisk, beat in the olive oil, adding the oil a few teaspoons at a time and beating it until incorporated into the mixture before adding the rest. When smooth, shake in smoked chili sauce to taste, and finally stir in the cilantro. Cover and chill until ready to use. Makes about 1/3 cup.
  2. Prepare the eggplant. Lightly brush the eggplant slices with olive oil and heat a heavy nonstick skillet over medium-high heat. Pan brown the eggplant slices on each side until they are lightly browned and tender when pierced with a fork. Set aside
  3. Make the sandwiches. Lay out the open soft rolls and slather the red chili aioli generously on the insides. Layer eggplant slices on one side of the rolls, then the peppers, then a layer of the cheese. Close up and press together well.
  4. Lightly brush the outside of each sandwich with olive oil.
  5. Heat the skillet again over medium-high heat, then add the sandwiches and reduce the heat to medium-low. Weight down the sandwiches, and cook for a few minutes.
  6. When the bottom bread is golden and slightly browned in places, turn over and cook the other side, similarly weighted.
  7. When that side too is golden and crisp, the cheese should be melted and gooey. It may be oozing out a bit and crisping as it does. (Don’t discard these delicious crispy bits, just plop them onto each plate along with the sandwich.)
  8. Remove the sandwiches to serving plates. Cut into halves and serve.

Makes 4 servings.

Source: Grilled Cheese


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