Festivals Food

TAIYAKI

Steps:

• Put the flour, sugar, baking powder, baking soda and a pinch of salt in a fine-mesh sieve set over a large bowl. Sift the ingredients into the bowl and set aside.
• Whisk together the milk, egg and 1/3 cup water in a medium bowl. Slowly pour the egg mixture into the dry ingredients while whisking. Whisk just until the batter is smooth (don't overmix), then cover the bowl and let rest in the refrigerator for about 1 hour.
• When you're ready to make the taiyaki, heat a closed taiyaki pan over low heat. Meanwhile, divide the anko into 6 portions and place them on a plate. Shape each portion into a cylinder roughly 2 inches long and 2/3 inch wide, tapering each slightly at 1 end.
• Open the pan and lightly brush the molds on the top and bottom with oil. Ladle in or pour from a measuring cup enough batter to fill the 2 bottom molds about halfway (about 2 tablespoons each). Place 1 portion of anko in the center of each bottom mold, putting the tapered end toward the tail. Cover the bean paste with 1 to 2 more tablespoons of batter (see Cook's Note). Close the lid and immediately invert the pan on the burner, holding it firmly shut. Let cook until golden brown on the bottom, 3 to 4 minutes.
• Invert the pan again and cook until the bottoms of the fish are golden brown and the batter is cooked through, 2 to 3 minutes more. Using tongs or chopsticks, gently and carefully transfer the taiyaki to a wire rack. Repeat with the remaining batter and anko, lightly greasing the molds between batches. Let cool slightly before serving.

OYSTER STEW

Steps:

• In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine.

GINGER CARROT SOUP

Steps:

• In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
• Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
• Ladle into bowls and garnish with dollop sour cream and parsley sprigs.