Shrimp & Vegetable Tempura Recipe • Japanese Style | Club Foody

 

Contrary to many families back in the 70s, our parents often made recipes 🥮 from other cuisines. This encouraged both my brother and I to be more adventurous and open-minded, trying new dishes and foreign ingredients.
 
Our culinary curiosity increased as Daniel and I got older. Besides savoring exotic restaurants in our respective cities, we both have enjoyed traveling 🛫 outside Canada, discovering new cultures, scenery, as well as tasting their local dishes.
 
As a young adult, I had a friend who was curious too. Taking turns, once a month, we chose an unfamiliar restaurant from the yellow section of the Montréal phone book 📞. We experienced Indian cuisine, Polish, Thai, Turkish, etc.
 
The next one on that list was Japanese but we never went together as I got a job in southern Ontario as a newswriter for Radio-Canada. After a couple months living in a new city, someone from my work took me to one of those restaurants and it became my favorite spot 💖 for the next 3 years.
 
I clearly remember my first order. I had plum wine along with California rolls 🍣 – I was a rookie and my date highly recommended that I start slowly with sushi. Then for my main course, I had the most amazing dish… Shrimp & Vegetable Tempura!
 
What’s not to like about this dish?
With a light, airy, and crispy batter, this amazing recipe is simply fabulous. The method is uncomplicated and you’ll end up with a gorgeous crispy, thin coating! The beauty of this recipe is you can enjoy it in the comfort of your home 🏡 without paying the big bill at the end of dinner…
 
Incredibly delicious, this became one of my favorite Japanese dishes. Each time I went to a Japanese restaurant, nine out of ten, I ordered it. I never entertained the idea 💡 of making it from scratch until the pandemic back in 2020. It forced me to duplicate this Shrimp & Vegetable Tempura…
 
One thing I would like to highlight is about the prawns 🍤…
It’s important to get the large ones and leave the tails on. To prevent them from curling up in the hot oil when frying, I make a few incisions 🔪 along the belly, making sure to not cut through. When this is done, I flip it, belly side down, and gently push down over each cut to break the muscle… that way they won’t curl up!
 
After this step is done, the dry ingredients for the batter are mixed and transferred to the fridge along with the prepared prawns. When it’s time to fry, ice-cold carbonated water 💦 is poured into the batter and mixed until combined. The cold batter is what makes that crispy coating.
 
The choice of vegetables is at your discretion. I like using lotus root, carrots 🥕, broccoli, and mushrooms but sweet potatoes, eggplant and bell peppers are also delicious options. You can start by frying the vegetables and then move on with the protein.
 
The cooking times vary from one veggie to the next…
The root vegetables (lotus root, carrots, sweet potatoes) take the most time: about 3 to 4 minutes. Then come the softer vegetables (eggplant 🍆, zucchini, mushrooms, bell peppers) which take about 2 to 3 minutes. The broccoli is the fastest one… 1 to 2 minutes. For the prawns, it takes only 3 minutes or until golden brown.
 
As soon as they’re fried, scoop them onto a wire rack to remove any excess oil and leave them for a couple minutes ⏳. Nobody wants to eat cold so this is a recipe where you want to serve the ingredients as they come out especially the prawns.
 
Served with a Tempura Dipping Sauce (Tentsuyu), this delicious Shrimp & Vegetable Tempura recipe is perfect when entertaining! Enjoy this succulent meal in the comfort of your home without spending a lot of money 💰 at the restaurant!
Bon Appétit! 🍽
 
Check out these other incredible seafood recipes… 😀
– Clams Casino
– Moules (Mussels) à la Provençale
– Lobster Newberg
– Blood Orange Miso Scallops
– Shrimp Fra Diavolo
– Bouillabaisse à la Marseillaise
– Oysters Bienville
– Crab Stuffed Mushrooms
– Prawn Saganaki
and for even more international Asian recipes 🍜, click on this link… Recipe Category • International – Asian Cuisine

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/shrimp-vegetable-tempura/ 😉

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube

White Bean Purée Recipe • A Tasty & Healthy Side! | Club Foody

 

I’m sure you’ve heard this saying – “we eat with our eyes first! 👀” – and it’s true! It’s about presentation. We start with a visual hunger and then physical satiation. A dish can come out ordinary or elegant and appealing if it’s plated properly.
 
I’m not a Michelin chef 👩‍🍳 but I do like to serve my guests a nice plate of food. It doesn’t need much. Sometimes, just sprinkling on some sesame seeds, cilantro, green onions or parsley enhances the presentation.
 
When placing proteins, it can be on a bed of rice 🍚, mashed potatoes, a sauce smeared across the plate, a consommé, caramelized onions, etc. It can also be a nice celeriac or carrot purée as well as this one… White Bean Purée!
 
Its versatility makes this recipe amazing! It can be used either as a side dish, a base for your protein or an appetizer. The taste is just fabulous with a beautiful combination of butter 🧈, shallots, beans, chicken broth and lemon juice along with seasonings. It takes 5 minutes to cook and another 5 to prep… isn’t that great!
 
There are a few choices 📃 of beans that can be used for this recipe. You can go with Cannellini also known as white kidney beans, Lima beans also referred to as butter beans, Great Northern beans which is similar to cannellini, and navy beans.
 
Here in Canada 🍁, lima and cannellini beans are not something that are widely available in grocery stores although it seems that more start to carry them. If you can’t find them, the next best option is either going with Great Northern or Navy beans.
 
As I mentioned earlier, this White Bean Purée is versatile. It can be served as a dip with crudités 🥕, a side dish in lieu of the mashed potatoes, or as a base for a gorgeous presentation. I like placing racks of lamb or a nice piece of fish 🐟 on top… so pretty, enticing the palate!
 
I use shallots but red or yellow onions 🧅 are a nice substitute. After they become translucent, beans and broth are added before bringing the mixture to a boil. As soon as it starts boiling, remove from the heat and transfer the mixture to the jar of a blender.
 
To this, I add lemon juice as it brightens up the dish. There’s also hot paprika, salt 🧂 and pepper that goes in. After the mixture is somewhat smooth, a little oil is poured through the feeder while the appliance is running – I normally add ½ tablespoon of it but you can go to a full one if you want – and it’s done!
 
Healthy 💚, this quick and easy White Bean Purée is so tasty, creamy and smooth. With its multiple uses, this is totally a recipe to have on hand. It makes about 1 ¾ cups and the leftovers can be stored in the fridge for up to 3 days.
Bon Appétit! 🍽
 
Check out these other fabulous side dish recipes… 😀
– Creamy Polenta
– Lemon Couscous
– Scalloped Potatoes (au gratin)
– Cauliflower & Celery Root Purée
– Pilau Rice
– Sambal Green Beans
– German Spätzle
– Caponata
– Veggie Orzo Risotto
and for even more side dish recipes 🍟, click on this link… Recipe Category • Sides & Vegetables

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/white-bean-puree/ 😉

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Mexican Beef & Rice Skillet Recipe • One-Pot Meal | Club Foody

 

I’ve always enjoyed cooking, but now with Club Foody, this is really a full-time job 👩‍🍳! Although I like elaborate recipes such as Bouillabaisse à la Marseillaise, Singapore Noodles, Blanquette de Veau, Beef Wellington, and so on, I still want easy dishes cooked in one-pot!
 
On the website, there are over 100 one-pot 🥘 recipes, and they just keep coming! I think of Italian Gnocchi Casserole, Creamy Tuscan Chicken, Cod in Puttanesca Sauce, Moules à la Provençale, Texas Cowboy Stew, Arroz con Gambas, Chicken Vesuvio, etc.
 
Another one that joins this tasty category is my Mexican Beef & Rice Skillet! With a beautiful combination of ingredients, this delicious recipe is so comforting 🥰! The other plus is it’s quick to prep and takes 30 minutes to cook, making it ideal for a weeknight meal!
 
This recipe is pretty straightforward! The veggies are sautéed before the ground beef hits the skillet. The seasonings are added, followed by the rice 🍚, black beans, and corn kernels. After pouring in the broth and hot sauce, the mixture is simmered for 15 minutes or until the rice has absorbed the liquid and is tender.
 
I named this Mexican Beef & Rice Skillet dish for a good reason… it has all Hispanic ingredients except one. The only ingredient that’s not a staple in Mexican cuisine is sharp Cheddar cheese 🧀. I never tried Oaxaca, Queso Blanco, Queso Panela, or Asadero but I’m sure any of them would be fantastic in this skillet.
 
When it comes to hot sauce, it’s a matter of preference 💖. I like using either Cholula or Valentina. Besides these two, there’s also El Yucateco, Salsa Búfalo, and Tapatío. Although it’s not a Mexican commercial hot sauce, Frank’s can be another alternative.
 
After the rice is done and the cheese is blended, I sprinkle on some fresh chopped 🔪 cilantro before serving it with sour cream. This dish is good on its own, but somehow, adding a few dollops of sour cream enhances the flavors so beautifully.
 
Cooking a meal doesn’t have to be complicated, and that’s exactly what this Mexican Beef & Rice Skillet is all about! It’s a delicious, comforting, and satisfying one-pot dish that is ideal to serve for a weeknight dinner or when time is in short supply. This is a great recipe to serve your family 👨‍👧‍👦…
Bon Appétit! 🍽
 
Check out these other delicious one-pot recipes… 😀
– Hawaiian Chicken Curry
– Red Snapper en Papillote
– Lamb Keema
– Hamburger Helper Copycat
– Creole Couscous with Andouille & Shrimp
– Moroccan Kefta Tajine
– Bourride Provençale with Aïoli
– Cauliflower Fried Rice
– Paella de Marisco
and for even more beef recipes 🐂, click on this link… Recipe Category • Beef

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/mexican-beef-rice-skillet/ 😉 

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube

Farmer's Sausage Skillet Recipe • A Hearty Breakfast! | Club Foody

 When I met David 15 years ago, I came to visit him here in Vancouver. I left from Pearson Airport 🛫 around 7:00 a.m. and got there at 9:00 a.m. Although it was a 5-hour flight, the time zone played around with the big gap in the departure and arrival… from Eastern Standard Time to Pacific Standard Time.
 
When he came to pick me up, it was breakfast time for him, so he took me to his favorite spot. Although the menu was quite elaborate, I picked my old-time favorite, which is Eggs Benedict, and he chose his… Farmer’s Sausage Skillet 🍳!
 
I had never had this item before, so of course, he made me try it. I liked it a lot, and many times after, I ordered it! With a tasty combination of sausage, vegetables, and cheeses 🧀, this is a hearty and delicious dish! Extremely filling, it will keep you satisfied until dinner…
 
This Farmer’s Sausage Skillet recipe is pretty straightforward. Actually, this is one of the rare times you’ll see me using a microwave. I mostly use it to nuke food, melt peanut butter 🥜 for my Asian Peanut Dressing, or when I want to peel my butternut squash. I also use it when making my Old-Fashioned Stuffing.
 
In this application, I poke each red potato a few times with a fork, quickly cook them on high for 4 minutes ⏳ before flipping them and cooking for an additional 4 minutes. They will be cooked to about 95 to 97% – keep in mind that we’ll be cooking them more in the oven.
 
I leave their skins on because not only do they hold the spuds nicely when cubing them, but they also have potassium and magnesium, plus antioxidants 💚. In fact, there are more antioxidants in the skins than in the flesh, especially in red and purple potatoes. Make sure to scrub them well before cooking.
 
For video purposes, I separately top the two 8-inch cast iron skillets with the cheeses 🧀 before transferring them to the oven. Behind the scenes, I simply mix them together in a bowl before sprinkling on top… it’s easier!
 
Served individually in separate skillets, everyone can choose how they prefer their eggs cooked. They can be fried 🍳, soft-boiled, poached, scrambled, sunny-side up, and so on. Before placing your favorite cooked eggs, sprinkle on some chopped green onions.
 
This hearty and delicious Farmer’s Sausage Skillet recipe can be enjoyed for either breakfast or brunch, but nothing is stopping you from having it for dinner. This tasty Canadian 🍁 classic is loaded with goodness… certainly a nice meal to add to your folder!
Bon Appétit! 🍽
 
Here are more scrumptious breakfast recipes for you to try… 😀
– Blueberry Overnight Oats
– Shakshouka
– Georgian Cheese Bread • Khachapuri
– Angel Eggs on a Cloud
– Breakfast Quinoa Cereal with Mixed Berries
– Quiche Lorraine
– French Toast
– Soufflé Mexican Omelet
– Healthy Homemade Granola
– Breakfast Sausage Muffin Cups
and for even more breakfast and brunch recipes 🍳🥞🥓, click on this link… Recipe Category • Breakfast & Brunch

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/farmers-sausage-skillet/ 😉

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube

Halloween Buckeyes Recipe • Adorable Treats! | Club Foody

 

This coming Saturday, the creatures 🧛‍♂️🧙‍♂️ of the night will wander the streets, wearing scary costumes and makeup. Many houses will set up props with eerie sounds. If you want to avoid minor pranks, these nightwalkers might come to your door asking ‘trick or treat’…
 
Although David and I never had children, we like to celebrate this event by decorating the front of their house and waiting for them to show up with our pumpkin basket 🎃 filled with treats. When we host a Halloween party, I make all sorts of homemade treats.
 
I don’t have an elaborate list, but the ones I’ve posted so far are incredible! There are Reese’s Peanut Butter Cups, Bounty Chocolate Bites, Grandma’s Crunchie Bars, Dulce de Leche Turtles 🐢, and a few more. Here’s the latest one… my Halloween Buckeyes!
 
With a delicious combination of peanut butter dipped in melted chocolate, these little guys are so tasty! Their crisp exterior against their soft interior gives a pleasant bite every time! They’re visually fun 🤩 and make a nice presentation.
 
Although there are a few hours of passive time 🕒, these Halloween Buckeyes are easy to make. When making the dough, it’s important to add enough powdered sugar so the mixture feels stiff, somewhat dry, and pliable like Play-Doh. I normally use between 3 ½ to 3 ¾ cups of sugar.
 
After the dough is all rolled up into balls, they are chilled for 2 hours. They need to become firm enough to dip into the chocolate. Many times, I let them sit in the fridge overnight 🌛, but not beyond that. If you do, I highly suggest storing them in an airtight container so they don’t absorb odors from the fridge.
 
When they’re chilled, the chocolate needs to be melted. I use a bain-marie (double boiler). The most crucial thing is to make sure that the water 💦 in the saucepan doesn’t touch the bottom of the bowl. If it does, the chocolate can overheat and scorch, ruining the texture.
 
In the video 🎥, I use chocolate chips because they had been sitting too long in my pantry and needed some attention. Due to high humidity or temperature changes, they became discolored but are still safe to use in baking. Don’t throw them away unless they’re rancid, smell funky, or there’s a distinct dry white film.
 
I add a tablespoon of coconut oil to the chocolate chips, and here are the reasons why…
Chocolate chips have stabilizers, so they keep their shape in the oven (i.e. chocolate chip cookies). When melted, they can turn into a thick paste. Adding coconut oil 🥥 helps to thin the chips, making it easier to dip. Also, it gives a bright and glossy appearance to the chocolate chips when melted.
 
The bain-marie (double boiler) method is easy. The chocolate 🍫 has to melt slowly. I turn the heat to medium, place the chocolate in the bowl, and when it starts simmering, I turn the heat to medium-low. While it’s melting, keep stirring, scraping the sides and bottom of the bowl so it heats evenly.
 
The microwave method is faster but not safer…
Using a microwave-safe glass bowl, it’s first heated for 30 seconds. The chocolate chips are stirred, and then the bowl is returned to the microwave and heated for 15 to 20-second intervals. Don’t completely melt the chocolate; stop when there are a few lumps remaining, and stir 🥄 until smooth.
 
While dipping the peanut butter mixture balls into the melted chocolate, make sure to coat most of them, leaving some exposed to create that signature look of a buckeye 👀. After the excess chocolate drips off, place them on a clean baking sheet lined with parchment paper, and chill for an hour.
 
I enjoy decorating my buckeyes. For Halloween, I use sugar candy eyeballs and Smarties Minis. Both are easy to find in major grocery chains and online. Although I post this recipe for this event, I also make them for the holidays 🎄, replacing the candy eyeballs with sprinkles, crushed candy canes, or sliced almonds.
 
For this coming weekend, make these tasty Halloween Buckeyes! Fun and adorable, these cute little treats set the tone deliciously for this event. To store them, place them in an airtight container for 7 to 10 days or in the freezer for up to 2 months 📆.
Happy Halloween!🧚‍♀️🧟‍♀️👻
 
Check out these other incredible chocolate recipes… 😀
– Nutella Fudge
– Puffed Wheat Squares
– Mendiants
– Chocolate Covered Strawberries
– Chocolate Rum Snowballs
– Fudgy Brownies
– Chocolate Mint Nanaimo Bars
– Fudgesicles
– Spicy Holiday Chocolate Bark
and for even more candy recipes 🍬🍭, click on this link… Recipe Category • Candies/Confectionery

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/halloween-buckeyes/ 😉

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube