Bento Otaku

Squee!!

Mon, 03 Nov 2008 15:11:35 GMT

I've been uber busy with graduating form Le Cordon Bleu and launching my catering business. In October I catered a 3 course chcoolate infused dinner for over 100 guests. It went well and allt he proceed went to charity. I was paid in chocolate...so...I suspect that dessert sushi will eb coming to a bento post in the very near future. Nummy.

Mas Photographia per favor

Wed, 25 Jun 2008 17:03:55 GMT

Roasted AND grileld chicken with Duchess Potatoes, orange redux sauce and pan sauce

Custard's Last Stand

Cheese, gloprious cheese...and poached apples..and pistachios...

I like chocolate- LOTS of chocolate

A whole mess o truffles..

ascpcnpaosnc[p

yet...More pics

Wed, 25 Jun 2008 17:00:13 GMT

Cheese plate with a deep fried coconut battered orange segment- because frying things is fun.

Alas, poor Kermit, I knew him well...frog legs witha tomatoe garnish, for no apparent reason.

L'onion gratain- that's French for..French onion soup.

Incredible Hulk Sorbet... or, bad bad things with the ice cream machine...

More pics from class

Wed, 25 Jun 2008 16:56:22 GMT

Mini Caramel Apple with crushed nuts

Vichysois

Avocado, Cucmber, Mint Sorbet in a cucumber cup

Grilled chicken with Risotto and Candied Baby Carrots

Pics from class

Wed, 25 Jun 2008 16:51:57 GMT

These are some snapshots of some dishes prepared during the restaurant practical class. We cook all the food for the fine dining establishment on campus. The photo quality leaves much to be desired, but I at least remembered my camera.

First, the creme caramels I made, which I am overly proud of.

Viva La Frog!

Wed, 18 Jun 2008 15:12:24 GMT

Today's bento brought to you by the letter K for Keroppi!

Now, for those of you who are to young to remember, or perhaps were neglected children during the 70s- Keroppi is a character form the world of Hello Kitty. Keroppi has been around since the 70s and is a pretty popular frog. Okay, not as recognized as that muppet, but still, he's cute and I still love him to bits!
Anyway- what's for lunch?

Strawberry pocky, naturally.
Rice and edemame, another staple.
More about the contents of the little keroppi side dish later...

Un spirale au fromage et jambon. (Okay, its a ham and cheese wrap, but I'm a fancy pants French chef and I have a contractual obligation to say random things in French. Its in the fine print on my diploma from Le Cordon Bleu)

The spiral is made with thin sliced deli ham, a white cheddar, aged 2 years, whoel grain french mustard and a torilla. Also shown, dried apricots and some lovely organic oatmeal raisin mini cookies.

Now, about that cute little keroppi sauce container...

And now it's time to play: name that weird Japanese confection!!

Pate A Choux

Tue, 17 Jun 2008 13:58:31 GMT

Choux Paste/ Eclair paste/the stuff cream puffs and perfiteroles are made of... are PERFECT for mini sandwiches inside your lunchbox!

Try slicing a puff in half and filling it with ham and cheese or tuna salad or a mini burger or...or...or... well, the possibilities are limitless. If you add a little grated cheese to the paste along with the flour they are quite nice.

Bake a batch in advance and store in an airtight container in your fridge for about 3-5 days. Just pop them in a warm oven to refresh them before each use. I've had some success freezing small puffs, so try it, if you're feeling lucky.

I know it seems like it'd be impossible and its all scary and intimidating, but really, its pretty easy.
What you're going to need, by way of fancy equipment:

A heavy medium sized sauce pan (a pot, okay?)
A sturdy spoon (for stirring like mad!)
A kitchen scale
Mixing Bowl
Whisk
Stand Mixer, fitted with paddle attachment
Rubber/ silicone spatula
Large round pastry tip
Patry bag (or a big ziplock)
Parchment Paper
Cookie Sheet
Helper or a tall narrow glass.

Metrics:
8 oz Milk
8 oz H2O
8 oz Butter - ROOM TEMPERATURE
12 oz Flour
5 grams Salt
20 oz Eggs -ROOM TEMPERATURE- Slightly Beaten

(***Conversions, for the metrically challenged:
8 oz = 1 cup          4 oz= .5 cup           12 oz= 1.5 cup          20 oz= 2.5 cups 5 g= 1 teaspoon***)

PREHEAT OVEN TO 425

1)   Pour the milk and water into the sauce pan and add the butter. Heat over medium heat. SLOWLY bring to a boil. Stir to keep the milk from scalding.
2) Add all the flour and immediately remove from heat.
3) Stir like mad with your sturdy spoon until the mixture pulls away from the sides of the pan and forms a ball. Don't worry if a film develops on the sides of your pan, its normal. (And good on you for not using non-stick coated pans!)
4) Put the pot back on medium heat and continue to stir for about 3 minutes longer. This removes the excess moisture from the mix.
5) Dump the dough ball into your stand mixer (fitted with the paddle attachment) and turn it on low.  Let is stir until you don't see anymore steam rising. While that's cooling, whisk your eggs in your bowl. You're not making a merangue, so take it easy- just a little foamy is good.
6) Once the paste is cooled, add the 1/4 of the eggs at a time, incorporating between each addition.    Once you've added the last of the eggs, bump the speed up to medium and let it mix until the dough looks like a super sticky batter.
7)Call your helper to hold the pastry bag while you scoop the paste in with your rubber/silcone spatula.  Fill it only half way!
(If you are alone, use a tall narrow glass to hold the pastry bag- just drop the tip down inside and fold the edges of the bag over the glass to create your own third hand)
8) Pipe a dot of paste on each corner of the cookie sheet to affix your parchment paper.
9) Pipe out your pate a choux. (This is tha part that takes practice and you'll need to know if you're making eclairs or puffs and what size you want them to be- keep in mind that they pretty much double in size when they bake. Avoid piping out "snowmen" because they bake off weird)
10) Place in oven for about 10 minutes- you're looking for volume during this part, more so than browning.
11) When they've expanded, drop the temp on the oven down to 350 and let them bake until golden brown.  Watch them like a hawk through your oven door. These go from golden delicious to burnt and icky pretty quickly.
12) Remove to cool.

***I'm going to strongly recommend you spend the $20.00 on a kitchen scale and use the metric measurements for the dry ingredients.   For some reason, weighing the ingredients produces more consistent results than the old measuring cups/spoons.***

Tuesday, Life Insurance and the Clash

Tue, 17 Jun 2008 13:05:37 GMT

Listening to The Magnificent Seven and pondering lunch this afternoon, with a new friend who is going to explain the ins and outs of this viaticle life settlment stuff to me. (sounds terribly dull, but its really quite fascinating- how some complete stranger can be the benficiary of your life insurance policy- just waiting on you to die so they can cash in...positivly ghouslish.)

Anyway, about lunch: no bento today because I'm having lunch with R.R.
sammies: salmon salad with french whole grain mustard, honey, green onions and dried cranberries on a pate a choux bun
strawberry salad: romaine leave, strawberry slices, mango slices, orange segments, and praline pecans with a lemony viniagrette
treats: cherry brandy truffles
drinks: lemonade

Yes, I know, I am a culinary goddess. I will try to snap some pictures before we gnosh. It's not bento, but it is noteworthy. Too bad I didn't bring some nice china to eat off of, chinette will have to do. I am at the office afterall.

Monday with MonKoRu Boo

Tue, 17 Jun 2008 12:34:37 GMT

My boyfriend packed my bento for me on Monday. He even used my new San-X MonoKoRu Boo bento boxes.

Lunch today included a grilled chicken breast sandwich with romain lettuce on toast -cut into wedges, sliced strawberries, a fruit salad with apples, carrots, golden raisins, walnuts and a tangy viniagrette and date balls.

Close up of a closed box. I just love San-X, and these little piggies are too cute.

This bento set has a four boxes! AND they nest inside one another for storage. (Has anyone else been running into storage issues? I may have a bento problem, but it is limited to inadequate display room for my gorwing collection.)
My only complaint is that the set did not come with any bento belts.

# 8 Wednesday for a Rainy Day

Wed, 11 Jun 2008 15:57:35 GMT

Top Tier: Veggie Corn Dogs, Coconut Pudidng cup, Organic Blueberries, Mochi Cake (Peanut butter!!) and Organic fruit leather
Bottom Tier: Edemame, Butterfly shaped onigiri, flower shaped tamagoyaki

Lucky # 7

Tue, 10 Jun 2008 16:21:11 GMT

Lucky #7...so I thought what's lucky?
lucky stars and lucky bunnies. :)

Bunny and Star onigiri-with wasabi mayo filling on a bed of cashews.
More wasabi mayo in the pink container.

Bunny onigiri decorated with black sesame seed eyes and a red pepper flake nose.

Heart shaped sammies on a bed of romaine chiffonade (that's a fancy french term for cut to ribbons)

# 6 Warm as Yellow

Mon, 09 Jun 2008 17:05:41 GMT

Rainy days and Mondays always get me down...so I decided it was a good day for yellow!

Squeeeeeeeeeeeeeeeee!!!!!! Its sooooooooo cute!

What do we have here? Pocky AND Hello Panda cookies?? MMMMM

A little tamagoyaki action, cut into circles, with a nori heart on a bed of sushi rice.

Red Grapes, Edemame, Trailmix and a little contianer of coconut pudding. :)

# 5

Fri, 06 Jun 2008 16:26:01 GMT

Its Friday, I'm at lunch...

Kawaii! Kawaii!!! OKay, my first attempt at a cute rice ball. Hello Kitty.

More lunch...teriaki meatballs, grapes and blueberries on picks & a cup of walnuts with dried mango hearts.

I have an exam tonight, so I needed study snacks.

Annie's Organic Cheddar Bunnies, my dateballs, and a brownie- which is camera shy...

Some sweeats form my local asian market. Top- a preserved plum, middle is a yam cake, which is like a supersized fig newton, and bottom are orange and strawberry soft rice cakes. MMMMmmmmmm

Bento #4

Thu, 05 Jun 2008 14:27:28 GMT

My new bento box arrived by post yesterday!

LID: Mini Nutter Butter Cookies, Teddy Grahams

Pictured Here: Annie's Organic Cheddar Bunnies, Grape Tomatoes and Swiss Cheese on a clickity-click pick, Heart shaped Sammy (turkey and swiss) with a swiss and corned beef garnish

Pictured Here: Lid with mini cookies and teddy grahams
Organic Blueberries with dried mango flowerettes, home made trail mix, half a bear shaped egg, and one of my home made date balls.

Journey into sushi

Thu, 05 Jun 2008 04:07:34 GMT

I made sushi tonight in class. Not one to take the easy route, I decided on nigiri and a roll with the rice on the outside. :)

Writer's Block: Your Theme

Wed, 04 Jun 2008 15:59:52 GMT

If your daily life had a theme song, what would it be?

View 500 Answers

Withcraft, by book of love.
....My love potion
boils and bubbles
poof! goes all my
toil and troubles....

Spicy Peanut Dipping Sauce

Wed, 04 Jun 2008 15:48:24 GMT

You'll Need:

1/4 Cup Crunchy Peanut Butter
1/4 Cup Honey
2 Tablespoons Rice Vinegar (to start)
2 Tablespoons Extra-Virgin Olive OIl
1 Tablespoon Sesame Oil
2 teaspoons minced fresh garlic
1 teaspoon minced fresh ginger
1 teaspoon red pepper flakes
1 teaspoon crushed peanuts (for garnish, optional)
Bowl
Spoon

Mix everything in a bowl. Add more rice vinegar as needed to thin out the sauce. You want it to be very loose, almost liquid. Garnsih with crushed peanuts and/or more red pepper flakes if you like.

*A note about spices: If you can not locate fresh spices, and must use dry spices, start out by adding half the amount specified in the recipe and adjust to your taste. Use fresh whenever you possibly can though, because the flavor profile of a dried spice is very different from a fresh one.

Bentos for Wednesday:

Wed, 04 Jun 2008 15:38:50 GMT

Are those Annie's Organic Cheddar bunnies? BONUS!!
What else is in the box??

My Phad Thai.
(leftovers form class last night. I had a spring roll too, but it..well...sprang?)

Organic blueberries on clickity-click picks, sauce case with home made spicy peanut sauce(recipe will be blogged), edemame on a pick, grape tomatoes and swiss cheese on a pick, string cheese on a bed of walnuts.

The snack sack? That just kinda sounds wrong...

Home made trail mix, half a chocolate chip muffin and some organic blueberries. (Snacks)

Organic apple and cinnamon granola and a thermos with almond milk. (Breakfast)

Basic Recipes

Wed, 04 Jun 2008 14:16:50 GMT

These are my interpretations of some basic recipes. I have tried to use things that I can get in a typical American grocery store.

Sushi Rice:
4 Cups of steamed rice
1 T vinegar
1 T sugar
1 T salt

OR
4 Cups of steamed rice
Mirin, to taste.

---------------------------------------------

Onigiri (Rice Balls)
You'll need:
1 1/2 cups of steamed rice
A pinch of salt
1 sheet of nori (seaweed wrapper)
plastic wrap
a coffee/ tea cup

1)drape the plastic wrap across the top of your coffee/tea cup to form a sort of shallow bowl to hold the rice.
2) sprinkle some salt into the plastic wrap bowl and then add a handful of rice. (If you wet your hands it wont stick to your fingers)
3) pull the ends of the plastic wrap up to form a bundle. Twist the plastic wrap to make a tight seal and form a ball shape.
4) now, shape the onigiri into a triangle. Hodl the rice ball in your non-dominant hand. Use the natural V formed between your thumb and index finger of your dominate hand to pack the rice into a triangle shape. Pack it tightly.
5) unwrap the rice ball and cut into 1" wide onigiri. (if you wet your knife, it wont stick)
6) Wrap a strip of nori around the bottom to give you a place to hold the onigiri without getting sticky fingers or wrap the entire thing- whatever you like.

----------------------------------------------------
Rice Burgers:
You'll need:
2 Cups steamed rice
1 Tablespoon of butter
soy sauce/teriaki sauce- something to flavor your rice buns
whatever you want for the filling (soy burgers, cheese, fish, chicken, beef patties- whatev!)
Ziplock bag(s)
Small saute pan
spatula

1) Divide the rice into 1/2 cup portions.
2) Place a portion in the ziplock bag.
3)Unleash your inner artist and sculpt the rice into a burger bun - the top, domed half.  Set aside.
4) Repeat with remaining portions
5) Melt butter in your saute pan over medium heat. Coat the pan with the melted butter.
6) Add rice buns and cook until firm. Don't brown them, that'll taste icky.
7) Add your flavoring sauce, if you like that sort of thing.
8) Use the buns to build your sandwich.

-----------------------------------------------------------
Tamagoyaki (omlette)
You'll need:
3 eggs
2 teaspoons sugar
1/4 teaspoon salt
2 teaspoons milk (as needed)
1 Tablespoon veg oil
mixing bowl
saute pan
spatula
aluminum foil

1) Mix the eggs, sugar and salt in the bowl. Add milk, if you like fluffier eggs.
2) Heat oil in saute pan over medium heat
3) Stir eggs every few seconds. You want BIG chunks of eggs here, not little shreds, so take it easy on the stirring part.  Cook for about 3 minutes. Eggs should still be loose, not all cooked hard.
4) Carefully pour the eggs onto a sheet of aluminum foil and roll into a log. Roll it as tightly as you can.
5) Wait about 5 minutes for the eggs to set up into the log shape.
6) unwrap and slice into bite sized pieces.

Two For Tuesday

Tue, 03 Jun 2008 12:59:07 GMT

Two For Tuesday?
I had a late night and decided to pack my breakfast AND lunch today.

Bento Boxes: Natural, in Pink. Purchased for $1.50 (per piece: such as the box, belt, and bag)
at Ichibankanusa.com

Breakfast Bento!
Top Tier: Organic blueberries, an organic egg that was molded with a bunny egg mold, and a few mini nutter butter cookies for a mid morning snack.
Bottom Tier: Organic apple cinnamon granola.
(Not pictured here is my thermos with almond milk for my granola cereal)

Lunch Bento!
Top Tier: yogurt coated mini pretzels.
Middle Tier: BBQ free range chicken and steamed edemame.
Bottom Tier: (Victim of insane flash photography!) Two onigiri with bonito furikake and some sliced porcini mushroom.

online shops

Mon, 02 Jun 2008 18:05:59 GMT

This is a list of EBAY vendors I have personally and RECENTLY had very good experiences with. Your experience may be different, as may your expectations of shipping costs, delivery times and communication with vendors. I have noted that shipping costs are higher, shipping itmes are longer and communication can be labored because of time zones and language barriers- but I have had WONDERFUL experiences with these shops within the last 30 days.

TTCSHOP: A large variety of tote bags, including many popular japanese characters that are great for bento bags, especially if you carry a bento box and beverage containers. Shipping averages 5.99-6.99, but I have purchased several items for just pennies. Ships fast, communicates well.
http://stores.ebay.com/ttcshop33_W0QQsspagenameZL2222QQtZkm

Kung Fu Tea Shop: Cute character bentos. Shipping is reasonable and they offer combined shipping discounts. A little bit pricier, but I have had no issues with them at all.
http://stores.ebay.com/Kung-Fu-Tea-Shop_W0QQsspagenameZL2222QQtZkm

Japan Souvenier: A wide range of bento boxes, cute, classic lacquer ware and congtemporary designs. Shipping is reasonable, communication is excellent.
http://stores.ebay.com/JAPAN-SOUVENIR

Bento Delicious: Well organized, resonably priced. Lots of buy it now items. FAST shipping.
http://stores.ebay.com/Bento-Delicious_W0QQsspagenameZL2222QQtZkm

Hong Kong Outlet: Large variety of chopsticks, but shipping is 5.99 on average. LARGE assortment of rice and egg molds.
http://stores.ebay.com/Hong-Kong-Outlet_W0QQcolZ4QQdirZQ2d1QQfsubZQ2d33QQftidZ2QQtZkm

Bento Obento Shop: Good selection, but some prices are higher on some items than they would be if you shop around. Super cute oshibiri (washcloths) and containers from .99 to 4.99. Check out Bento TV while you are there.
http://stores.ebay.com/Bento-Obento-Shop_W0QQsspagenameZL2222QQtZkm

Ichiban kan: I can not say enough good stuff. Prices are rediculously cheap. Shipping, seems to be a flat $8.50 or so. Selection- varies and changes frequently. Which I suppose could eb a bad thing, if you like ot keep buying the same things over and over again. Things go out of stock pretty fast, so you should check daily to see if there is anything you want. Shipping from California to Minnesota avaerages 10 to 12 days.
http://www.ichibankanusa.com

Blue Monday

Mon, 02 Jun 2008 16:33:38 GMT

Todays Bento Box: by Lube Sheep- Tenmari, in Blue (purchsed at ichibankanusa.com)

heart and star onigiri with tiny shrimp and wasabi mayo filling
teriaki meatballs on clickity click food pick
elephant sauce bottle with soy sauce

potatoes au gratin
green peas in a blue bucket
date balls in muffin liner
wasabi mayo in sauce case

Super Speedy Bento Prep

Mon, 02 Jun 2008 15:42:11 GMT

I spent a few hours on Sunday preparing some food for my bentos this week.

Crockpot teriaki meatballs- which I put on bento picks and placed in a gladware container in the fridge. (I used a bag of store bought meatballs and made my own sauce with catsup, soy sauce, teriaki sauce, and garlic powder)

Crockpot BBQ chicken- which is shredded and in a gladware container in the fridge. (a family pack of bone in skin on thighs coated with my own bbq sauce, but you could use a bottle of purchased sauce)

4 cups of sticky rice with mirin- which I put in a gallon freezer bag, rolled flat with my rolling pin and portioned into squares with a chop stick. I put the freezer bag on a cookie sheet til it froze. Now I have a nice flat package in the freezer. I break off a cube of rice in the morning and microwave it at 50% power for 6-8 minutes. (this will last me a couple of weeks, since my roomates get into it also)

Date balls- These are stored in gladware in the freezer, because its getting hot here and I didn't want them to break down. I used this recipe as a base: http://allrecipes.com/Recipe/Date-Balls/Detail.aspx I omitted coconut, because I didn't have any and added 2 T of minced candied ginger, because I had some. I think these might be good with some powdered sugar, or chocolate drizzle.

I only need to make my rice balls and veg in the mornings and substitute a sandwich every now and again.

Yummies, destined for bento glory.

Fri, 30 May 2008 18:11:39 GMT

05/29/08
Conch Fritters: Fresh Conch, red and green belle peppers, onion, cornmeal, flour, salt, pepper, tabasco sauce & buttermilk.
Mango dipping sauce: pureed mango, red and green jalapenos, lime juice, sugar
Mango reduction: pureed mango, simple sugar, red jalapenos

05/29/08
Jerk Chciken: Chicken legs dry rubbed with a jerk spice blend and grilled, with a lime spiral garnish.

Fab Friday bentos

Fri, 30 May 2008 17:58:55 GMT

I packed two bentos today. My breakfast bento included 3 large strawberries, half a mini bagle, cashews and a mayo contianer filled with chive cream cheese. I did not take a photo of it. :(

My lunch bento included left overs from last night's International Cusine class. I had a piece of jerk chicken and some conch fritters with a mango and jalapeno dipping sauce. (Floribbean night was cool and I attached photos to another post) To supplement I made some spicy spaghetti noodles- dressed with extra virgin olive oil, garlic and red pepper flakes.

For dessert- ants on a log (sort of, because I used dried cranberries and blueberries instead of raisins) grape tomatoes on a clickity click pick and two pieces of candied ginger chocolates I made at home and a sugar free pudding cup.

I packed this in my largest bento- which is, shockingly, my cute Hello Kitty microwavable bento box. Needless to say, I did not finish lunch and will probably consume the rest for an afternoon snack during the 2-3pm lull.    Maybe pudding cup on Monday?

Now, I have to leave work and go to culinary school. Fortunately, I have my Hello Kitty Lunch Bag to help get me across the street. No one can claim they didn't see me crossing the street when i am carrying this thing.