Baby Spinach Salad with Dates & Almonds

After seeing several of my blogger friends rave over Ottolenghi's Baby Spinach Salad with Dates and Almonds at I Heart Cooking Clubs, I knew I had to put this salad treat on my "to-make" list. Could the combination of baby spinach, red onion, dates and pita and almonds dusted with sumac and chile really be THAT delicious? 

Turns out, the answer to that question is ...YES!  

Baby Spinach Salad with Dates & Almonds 
Adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi 

(Serves 4)

1 Tbsp white wine vinegar

1/2 medium red onion, thinly sliced
3-1/2 oz pitted Medjool dates, quartered lengthwise
2 Tbsp unsalted butter (I used 1 Tbsp non-dairy spread)
2 Tbsp olive oil
2 small pitas, roughly torn into 1-1/2 inch pieces (I used garlic naan)
1/2 cup whole unsalted almonds, coarsely chopped (I used sliced almonds)
2 tsp sumac
1/2 tsp chile flakes
5 oz baby spinach
2 Tbsp freshly squeezed lemon juice
salt

Put the vinegar, onion, and dates in a small bowl.  Add a pinch of salt and mix well with your hands.  Leave to marinate for 20 minutes, then drain any residual vinegar and discard.

Meanwhile, heat the butter and half the olive oil in a medium frying pan over medium heat.  Add the pita and almonds and cook for 4 to 6 minutes, stirring all the time, until the pita is crunchy and golden brown.  Remove from the heat and mix in the sumac, chile flakes and 1/4 teaspoon salt.  Set aside to cool.

When you're ready to serve, toss the spinach leaves with the pita mix in a larger mixing bowl.  Add the dates and red onion, the remaining olive oil, the lemon juice, and another pinch of salt.  Taste for seasoning an serve immediately.  

Notes/Results: Another excellent Ottolenghi salad--the man does know his flavor combinations. This one is an excellent mix of tangy and sweet with a little kick from the chile flakes. I was worried that the red onion might overpower, but it mellows sitting in the white wine vinegar with the dates. The sumac/chile-toasted bread and almonds are addicting on their own. I used garlic nan I had on hand rather than pita, so not quite as crunchy, but I liked the crisp/soft texture of the toasted garlic nan. I did add the bread and nuts to the top of salad at the last minute rather than mixing it all together to retain that crispness. A very tasty salad that I will happily make again.  

This week's IHCC theme is Fruitfull!--recipes with fresh, frozen or dried fruit.

You can check out what everyone made by following the links on the post.

 

Green Grape and Marcona Almond Gazpacho: Cold and Refreshing for Souper (Soup, Salad & Sammie) Sundays

Not everyone appreciates a cold soup. Although I go through the entire year eating mostly warm soups, I also like something cool and refreshing on the more humid days. Last week I bought a ton of organic grapes--both red and green for 99 cents a pound at Whole Foods. (I can't pass up a bargain like that.) ;-) I have been eating them fresh and frozen like they are going out of style, but I saved some to make this elegant Spanish-inspired Green Grape and Marcona Almond Gazpacho. If you aren't acquainted with cold soups, this one would be a great one to start with.

This recipe comes from Food & Wine magazine. 

Food & Wine says, "Most people think tomato when they hear gazpacho, but there's no tomato in sight here. This version of Spain's classic white gazpacho features cucumber and green grapes, thickened with a few luscious marcona almonds to a silky creaminess." 

Green Grape and Marcona Almond Gazpacho 
Susan Spungen for Food & Wine
(Serves 4)

1 large garlic clove 

2 1/2 large seedless cucumbers, peeled and cut into 1-inch dice (5 cups), + 1/4 cup finely diced peeled cucumber, for garnish  

1 1/4 cups whole green grapes, plus 1/4 cup diced grapes, for garnish  

3/4 cup marcona almonds  

3 cups crustless 1/2-inch dice of good white bread  

4 scallions, white and tender green parts, cut into 1-inch lengths  

1 cup packed watercress leaves  

1/2 cup cold water  

1/4 cup extra-virgin olive oil  

2 Tbsp sherry vinegar  

salt and freshly ground pepper

In a small saucepan of boiling water, cook the garlic clove for 10 minutes; drain.

 
In a blender, working in batches, puree the garlic with the 5 cups of diced cucumber, the 1 1/4 cups of whole green grapes, 1/2 cup of the almonds and the bread cubes, scallions, watercress, water, olive oil and sherry vinegar until very smooth. Transfer the soup to a large pitcher and season with salt and pepper. Refrigerate until chilled, about 2 hours.
 
To serve, chop the remaining 1/4 cup of almonds. Stir the gazpacho, then pour it into shallow bowls. Garnish the soups with the finely diced cucumber and grapes and the chopped almonds and serve.

 

Make Ahead: The gazpacho can be refrigerated overnight. 

Nutritionals: Per serving: 441 Calories, 32 gm Total Fat, 3.5 gm Saturated Fat, 33 gm Carbohydrates, 6 gm Fiber.

Notes/Results: Cool, smooth and not-too-sweet--it's very refreshing. A pretty, colorful soup--served in the small, shallow bowls with all of the toppings. In addition to the green grapes, I like the color contrast of adding a few purple grapes on top. The flavors combine well with the slight bitterness of the watercress a good contrast with the grapes. Boiling the garlic before takes away its edge and keeps it from overpowering the soup. Both the bread and the marconas thicken the soup, while still keeping it light. Simple, great as a summer starter, and quick to make, I would make it again.  

Let's see who is in the Souper Sundays kitchen this week!

Tigerfish of Teczcape --An Escape to Food made this Ground Sesame Organic Vegetables Salad and says, "Recently, I have been making this sesame seeds-dressed salad quite often, and enjoying it very much. First this salad is very easy to put together. But which salad is not? In addition, while grinding the roasted sesame seeds in my handy mortar and pestle, the aroma is indescribably good and when the salad is finally made, it exudes a lingering nutty aroma with those touch(es) of roasted ground sesame."

Graziana of Erbe in Cucina is back with this healthy homegrown Purslane Salad with Sesame Seeds. She says, "Green purslane was born spontaneously in this empty container, and I harvested many broad and fleshy leaves. With some magenta spreen and toasted sesame seeds I prepared a quick and tasty salad."

Joyce of Kitchen Flavours tried Ottolenghi's colorful Tomato and Pomegranate Salad and says, "A beautiful delicious plate of salad. I love the vibrant colour of the salad, the gorgeous red from the pomegranate seeds, red bell pepper and red cherry tomatoes, the sunny yellow from the yellow cherry tomatoes and fresh green from the coriander leaves. This is so yummy, I've enjoyed this very much, and one that I would definitely make again." 

Janet of The Taste Space shares a healthy Strawberry & Blueberry Salad with Cacao Nibs, Hemp & Maca and says, "To celebrate my first American holiday, July 4, I made this patriotic-looking salad: strawberries and blueberries with cacao nibs, hemp and maca. A fun fruit salad with unusual but not unfamiliar flavours. Kind of like a Canadian in America, no? A bit different but kind of the same. I will save my American-Canadian observations for another post… so stay tuned for that. In the meantime, enjoy your summer with some tasty berries."

Pam of Sidewalk Shoes offers up a pretty side salad saying. "I perused my books and in Food Network Kitchens Cookbook I found French Lentil and Roasted Beet Salad.  It had roasted beets and goat cheese – a winning combination, but it added an earthy lentil element. ...This was a winner!  It was the perfect accompaniment to my spatchcocked chicken.  The lentils added a deep earthiness, the beets a sweetness and that all played nicely with the tart goat cheese."  

Mireille of Chef Mireille's Global Creations made low-carb Roasted Asparagus Salad with Broiled Scallops and says, "For weight control, many people control their carbohydrate intake. However, you still want to feel satisfied after a meal. I have a flavorful combination for you that left me feeling satisfied and yet light and energetic, so that I could work out within 30 minutes after eating."

Judee of Gluten Free A-Z Blog shares this healthful Cauliflower Couscous Tabbouleh salad and says, "It never ceases to amaze me how itneresting cauliflower tastes in so many different types of recipes, and doesn't really taste like cauliflower. This summer salad is light, low calorie, gluten free, vegan and low carb, making it a perfect salad for your next BBQ or family meal. Try it , you'll like it."

Thanks to everyone who joined in this week. If you have a soup, salad or sandwich that you would like to share, just click on the Souper Sundays logo on the side bar for all of the details.

Have a happy, healthy week!
 

Baked Tomatoes with Baguette: An Ottolenghi Summer Treat

If fresh ripe tomatoes aren't yet available yet where you live, then this is the second recipe I have posted lately that you really should bookmark for when they are. (Here's the first!) ;-)  Unlike many of the recipes on the Ottolenghi iPhone app that I decide to make while standing at the grocery store, I have been planning on making Baked Tomatoes with Baguette for a while. The thought of scooping up soft tomatoes bursting with flavor and topped with crispy bread crumbs and Parmesan, then sopping up the creamy juices with pieces of baguette seemed like a little bit of heaven to me. And it is...

I used an assortment of fresh local tomatoes--heirloom, Roma and sweet cherry and grape and made a half-ish batch. Perfect as an appetizer for two or a light dinner when served with a salad.

In addition to the Ottolenghi recipe app, you can also find the recipe at The Guardian here.

Baked Tomatoes with Baguette
Yotam Ottolenghi
(Serves 4)
 
2 tbsp heavy cream
3 anchovy fillets, finely chopped
1 tsp brown sugar
1 garlic clove, peeled and crushed
1/2 rosemary sprig, finely chopped
2 1/2 Tbsp olive oil
1/2 cup finely grated Parmesan
2 lbs good-quality tomatoes of as many colors and sizes as you can find
1 small French baguette, half to make croutons and half to serve
2 tbsp fresh oregano leaves

Heat the oven to 400 degrees F. In a small bowl, mix the cream, anchovies, sugar, garlic, rosemary, 1 1/2 Tbsp of the olive oil and one-third of the Parmesan. Cut larger tomatoes widthwise into 1/2-inch slices and halve smaller ones. Put them in a bowl and pour in the cream mix. Gently combine with your hands, so the tomatoes are coated, then place cut side up in an ovenproof dish (roughly 9 x10 inches) and bake for 15-20 minutes, until the edges of the tomatoes start to crisp.

Meanwhile, cut the crust off half the baguette and tear the bread into rough chunks ranging from small crumbs to 1/2-inch chunks. Toss them in the remaining tablespoon of olive oil, spread out on a baking sheet and bake alongside the tomatoes for seven minutes, until dry and lightly golden.

Remove both trays from the oven and spread the croutons on top of the tomatoes. Sprinkle over the remaining cheese and the oregano, and bake for seven minutes more, until the cheese has melted. Remove, set aside for 20-30 minutes (the flavour intensifies), then serve with the rest of the baguette.

Notes/Results: This is a keeper. The tomatoes burst with flavor, the sauce is lightly creamy and full of the flavor of the garlic and herbs and is perfect soaked up by the bread. The crispy topping adds good texture. A couple of changes. I made a half-batch but ended up using about the whole 3 tablespoons of cream in it. (Actually unsweetened non-dairy creamer because that is what I had on hand.) I added the extra because my mixture was more a paste than pourable with the amount specified--plus a little extra sauce never hurts when you have bread to dip into it. I also added the whole clove of garlic rather than halving it. Finally, as much as I like the flavor anchovy adds to a dish, I don't like to see the hairy little buggers. I used an anchovy paste I buy at my local grocery store. Makes me happy because I don't have to cut them up. An easy recipe. The hardest part is waiting 20-30 minutes to start eating it. I will make this again. 

We are Painting the Town Red this week at I Heart Cooking Clubs with Ottolenghi recipes featuring red ingredients. You can check out what everyone made by following the links. 

 

A Book Review and Recipe: What Tears Us Apart by Deborah Cloyed and Kenyan Corn and Bean Stew for Souper (Soup, Salad & Sammie) Sundays

I feel somewhat guilty about the timing of this book review. When author Deborah Cloyed sent me an email a few months back and asked if I would be willing to read and review her second book, What Tears Us Apart, (I had reviewed her first book The Summer We Came To Life two years ago), I immediately said yes. I got the book in early April, and there it sat on my nightstand. I found it difficult to get past the prologue, which starts with a sexual assault on the main character. (Not a spoiler--it is the first few pages of the book.) Books create, capture and/or reinforce moods for me and between the disturbing first scene and fact that the novel is set in an orphanage in the slums of Nairobi, during a time of great political turmoil and violent upheaval in Kenya, it was a mood I found myself not wanting to delve into for a time. Finally, one night I picked it back up, made my way beyond the first few pages, and found myself caught up in the story and finishing the book in a couple of days. I am sorry it took me that long to read it because, much as parts of it were tough to read, I really enjoyed the book. 

At its heart, What Tears Us Apart is a love story between Leda, an American woman, raised with wealth and at 32, still restlessly searching for a calling, and Ita, raised in the Kibera slums and now running a small orphanage there. Leda, looking up career and then adding meaningful on a Google search, finds a posting for a volunteer opportunity at the Triumph Orphanage and applies. Although almost polar opposites in life, Leda and Ita both have dark pasts that, along with their current situation and the unstable Kenyan environment, stand in the way of their deepening relationship. What can tear us apart is just as much those internal "little monsters" that live inside our heads as the external obstacles that surround us. With the Kenyan elections in December 2007, life in the slums becomes even more volatile as violence and civil unrest break out and those external obstacles become life-threatening. 

Paperback: 319 pages

Harlequin Mira Publishers

The book goes back and forth in time, namely during the period of a few months and told primarily from either or Leda and Ita's perspective. Occasionally the back and forth broke up the flow for me--I found myself several times going back to the chapter heading to remind myself where in time we were, but overall it does lead to the suspense of the story as the reader gradually uncovers the different characters' secrets and motivations and finds out what really happened. Cloyed spent time volunteering in East Africa and her descriptions of Kenya are both jarring and moving--particularly the scenes of the slums. Although Leda and Ita are the main focus, the supporting characters--the orphan boys, Mary the orphanage cook, Chege--local gang leader-mobster and Ita's childhood friend and protector, and Kioni--Ita's friend and first love are well written for the time they are given in the story. The characters are all very human--no one is as good or innocent, or as dark and evil as they may seem. It's not always an easy book to read, but What Tears Us Apart is a literary love story that entertained, transported me to a different place, taught me about Kenya and its politics, and caused me to think--making it a level above your average romance. I'm glad I kept reading.      

Although not a "foodie" book, there is food throughout the novel. Mary cooks rice, stews and chapatis at the orphanage. In order to raise funds, Ita runs safari tours and cooks "luxury camping" meals for foreign guests (I was tempted to make homemade creamy celery and onion soup Ita served). The Christmas feast is chunks of greasy smoky goat meat and Leda gives the boys candy and small gifts for the holidays. I ended up deciding that a simple Kenyan stew was what best represented the book to me and found a recipe from Whole Foods--any chance to use fresh local corn. I did feel the need to add some cumin to bump up the flavor but I did some googling and cumin is one of the spices used in Kenya, so I feel somewhat justified! ;-)

Whole Foods Market says, "This simple, nourishing stew, githeri, originated with the Kikuyu tribe in Kenya. Today it is eaten throughout the country as a staple dish. Inspired by Whole Planet Foundation® microcredit client recipes."

Kenyan Corn and Bean Stew
Adapted from Whole Foods Market
(Serves 4)

1 cup dried kidney beans, soaked overnight, or 2 1/2 cups cooked kidney beans
1 tablespoon canola or olive oil
1 yellow onion, chopped
3 Tbsp tomato paste
3 cups corn kernels, fresh (from 4 ears) or frozen
2 potatoes, cut into 1/2-inch cubes 

(I added 2 tsp ground cumin)
3/4 tsp fine sea salt

If using dried beans, drain and place in a medium saucepot. Cover by 2 inches of water and bring to a boil. Reduce heat to a simmer and cook about 1 hour or until tender. Drain.

In a large high-sided skillet or saucepot, heat oil over medium heat. Add onion and cook 10 minutes or until tender and golden, stirring occasionally. (Stir in cumin and cook for 1 minute, stirring.) Add tomato paste and cook another minute, stirring. Add cooked beans, corn, potatoes, 4 cups water and salt and bring to a boil. Reduce heat to medium and simmer 25 minutes or until potatoes are tender and most liquid has been absorbed, stirring occasionally.

Notes/Results: A simple, humble and nourishing vegan bowl of stew that seems perfect for the book. The corn adds sweetness to the mix of beans and potatoes and I enjoyed the smoky taste that the cumin I added provided. A stew like this would probably be enjoyed with chapatis (unleavened flat bread), but was satisfying enough on its own. Nothing fancy, but filling and good and I would make it again.

Note: A review copy of What Tears Us Apart was provided to me by the author. I was not compensated for this review and as always my thoughts and opinions are my own.

I am sending this book review post to Novel Food, a culinary/literary event hosted by my friend and fellow Cook the Books host Simona at Briciole. This is the 19th edition of this event when great food and great books come together. Check back at Simona's blog for the roundup soon.
 

 
Let's see who is in the Souper Sundays kitchen this week!

Sandra of Meadows Cooks is back with a bright and refreshing Cold Minty Pea Soup and says, "With the weather heating up no one is interested in turning on the stove, and certainly not the oven. Here is the perfect summer meal, involving no cooking, few ingredients, little preparation, and it is so refreshing." 

Mireille of Chef Mireille's Global Creations has two dishes this week. First this healthy Kale Chickpea Soup. She says, "This is one of the easiest soup recipes ever. Stick everything in a blender and then heat. It's ease is what made my decision to try this recipe first. You can be sitting down, enjoying this protein and vegetable packed soup in 20 minutes. Using coconut milk, this creamy soup is dairy free so appropriate for those who are lactose intolerant."

Next Mireille shares a hearty Carrot and Mung Bean Salad and says, "I am having so much fun discovering UK celebrity chef Yotam Ottolenghi and today I am presenting another one of his delicious salad recipes. Like me, he uses global ingredients from every culture. Full of warm, smoky spices, this recipe packs some powerful flavor into the two star ingredients."

Joanne from Eats Well With Others brings this colorful Thai Millet Salad with Peanut Ginger Dressing and says, "This was another one of The.Boy's "random pinterest picks". I haven't talked about them much, but he always manages to choose the strangest, most out there things. Things that he would have never chosen for himself were he not essentially pulling a random recipe out of a hat. Not that this was particularly strange, but it does contain cabbage (which he hates) and a grain base (which he thinks is boring), so the odds were really against it. Now if I had chosen this and set it in front of him, he would have crinkled his nose and said, skeptically,"Do I like this?", but because he chose it, he dug right in. And loved it."

Traveling this week, Janet of The Taste Space offers up two salads, first up this road trip friendly Avocado and Sauerkraut Salad with a Creamy Miso-Ginger Dressing. Janet says, "I brainstormed before I left. What can I easily find at grocery stores? What would pack well? For some reason, I kept returning to salads with avocado and lemon. Easy, peasy. Throw in some nuts/seeds, cooked beans or tofu as an easy protein. And then I decided sauerkraut would be a wonderful addition, too."

Janet's second salad is this sunshine-hued Chickpea and Apricot Salad with Pineapple-Ginger-Cilantro Dressing. she says, "One of the recipes Tess included is one of my favourites from her first book: Black Bean, Cilantro and Apricot Salad. I routinely make it, changing ingredients, matching what I have in my kitchen.This time, I swapped the black beans for chickpeas; the mango juice for pineapple juice; swapped the corn for more carrots and scrapped the spinach altogether. Combined with the sweet dried apricots and cilantro-ginger spiked dressing, you have a delicious summer bean salad. Sweet, salty, spicy, crunchy.. It is really hard to mess it up."

Tigerfish of Teczcape - An Escape to Food shares a summery Pasta Salad with Heirloom Tomatoes and Baby Kale and says, "As much as I enjoy hot warming soups all year round, a change of seasons usually switches our eating habits - from hearty wholesome stews to light, fresh vegetables and/or fruit salads... With heirloom tomatoes, it is a great time to inject freshness and juicy sweetness to this light and flavorful pasta dish."

Judee of Gluten Free A-Z Blog brings a sweet and tangy Oranges and Beet Salad in White Balsamic Vinegar. She says, "Cooking beets looks intimidating, but it's really really easy. If you do decide to cook some, you can try  this simple, tasty, cold recipe that makes a great side for a BBQ or a tasty accompaniment for any dinner on a hot summer night. I love the color combination of the ruby red beets and vibrant oranges. It makes a beautiful presentation."

Thanks to everyone who joined in this week! If you have a soup, salad, or sandwich that you would like to share, just click on the Souper Sundays logo on my side bar for all of the details.

Have a happy healthy week!
 

Spicy Ahi Tuna & Avocado Tower: "Reconstructed" Sushi for Food 'n Flix: Jiro Dreams of Sushi

"Once you decide on your occupation... you must immerse yourself in your work. You have to fall in love with your work. Never complain about your job. You must dedicate your life to mastering your skill. That's the secret of success... and is the key to being regarded honorably."  ...Jiro Ono, Jiro Dreams of Sushi

One of the great pearls of wisdom from Jiro Ono, restaurateur, sushi master, and the subject of Jiro Dreams of Sushi, our Food 'N Flix pick for June. I first watched this 2011 foodie documentary last year but I was happy to rent it again when our host Camilla at Culinary Adventure with Camilla selected it. It's hard not to be in awe of Jiro, who has devoted his life to perfecting his craft, establishing a Michelin Guide 3-Star restaurant, Sukiyabashi Jiro in Tokyo. More amazing still at 86 now, he is still there working (according to the Internet), along with his elder son, Yoshikazu, in his early 50's, who will take over the restaurant and have to fill his father's footsteps someday.

The film, subtitled in English,  is beautifully shot. Each morsel of sushi is a little work of art and Jiro's quotes about passion, work ethic, food and sushi are thought-provoking. When you think of the many years he has worked to perfect his craft, and the fact that he keeps on striving every day to do better, it is amazing. 

"I do the same thing over and over, improving bit by bit. There is always a yearning to achieve more. I'll continue to climb, trying to reach the top, but no one knows where the top is." ...Jiro Ono, Jiro Dreams of Sushi

I dream of sushi frequently and eat it frequently too. It's hard not to living in Hawaii. In some form or another, it ends up at most events, parties and potlucks. It's perfect for a quick lunch or dinner, and even a box of take-out brown rice ahi rolls from Whole Foods makes me happy. (Although not as happy as Max, nothing delights his little kitty heart more than seeing the box he recognizes come out of the shopping bag occasionally. I am "forced" to share the ahi out of the center of the roll and usually end up with the leftover rice and cucumber. I have a feeling Max would like Jiro a lot.) ;-)

What I don't dream of is making sushi. I have done it at a class and at a party and while it was fun (especially while drinking) at the time, it was also too much effort for me to ever want to do at home. Obviously sushi is the focus of this film--although we see some different foods like tempura and soba noodles at a staff meal. Wanting to stick with a sushi-ish dish but not wanting to fuss individual sushi pieces, I decided to recreate one of my favorite potluck dishes from my old office. It was always a hit when my friend and co-worker Corinne would bring in a big pan of her husband Shawn's Spicy Ahi Tower. It's like a spicy tuna roll without the fuss of rolling, especially when served with little sheets of seasoned seaweed to wrap around it. Since you are breaking down the components of a sushi roll, and then building them back up again, I think of it as "reconstructed" sushi rather than deconstructed. Whatever you want to call it, the tuna in it's creamy spicy sauce with the cooling avocado and slightly sweet and vinegary sushi rice is delicious.

Spicy Ahi Tuna & Avocado Tower 
Recipe Adapted from Shawn Shiroma (& Corinne)
(Number of servings is dependent on the size you make)

(Since this isn't my recipe and Shawn adapted it from (an unnamed) restaurant he worked for, and Corinne gave me just the basic ideas and tips over the phone, I am not including an actual recipe here for the spicy ahi layer--just the ingredients. If you want to make it and need more coaching or direction, shoot me an email and we'll *talk!*)

In a springform pan or mold of your choice, layer the following:

• Layer 1: Sushi Rice: (I used Alton Brown's version at Food Network here)

• Layer 2: Mashed Ripe Avocado with Lemon Juice

• Layer 3: Spicy Ahi Tuna Mix: Cubed Ahi Tuna, Mayo, Sesame Oil, Shoyu, "Ichimi" Togarashi (Japanese red pepper spice), Toasted Sesame Seeds (Note: Shawn adds tobiko {small fish roe} but I was too cheap. $11.99 for a small container! I mixed in some roasted sesame seeds to give the sauce a bit more texture.) 

• Topping: Furikake Seasoning (a mix of nori, sesame seeds, salt and sugar) + extra Roasted Sesame Seeds

• To Serve: Unmold tower on serving plate and enjoy with sheets of nori or seasoned seaweed to scoop up the layers. 

Notes/Results: Although not exactly the same as the champion dish my friend Shawn makes, I was pretty happy with how this one turned out. I used my mini springform pan to make a small tower that would be a great appetizer for two or three. (It was a little too much for dinner for one, but I managed!) ;-) Two of the best tips from Corinne and Shawn were to make sure the ahi cubes were patted dry with paper towels, and to make up the sauce the night before--to allow the red pepper spice to meld, before stirring in the ahi cubes and making the tower the next day. This is an easy dish to make if you have access to a good Asian market for supplies. I'm lucky here to be able to get everything at the grocery store, including the pre-cut cubes of ahi that the seafood department uses for their poke. The cost of the ingredients does add up--fitting for the movie since lunch at Sukiyabashi Jiro was something like $300, so the cost (and the mayo in the sauce) make this good as an occasional indulgence that I will happily make again.

"In order to make delicious food, you must eat delicious food." ...Jiro Ono, Jiro Dreams of Sushi

Thanks to Camilla for the great movie pick. She'll be rounding up the entries shortly on her blog. Since the dealine is today (gah!), join us for July when we will be watching one of my all-time movie favorites, Moonsoon Wedding, hosted by Heather at girlichef.