Strawberry Almond Tart

Chef Azuki created the most delectable strawberry tart. We both love sweet almond flavor and fragrance and so she combined almond extract with spring strawberries to make an outstanding dessert.

Strawberry Almond Tart

Ingredients:
1 C flour
1 tsp. baking powder
tiny pinch of salt
1 stick unsalted butter
1 C sugar
2 large eggs
1 tsp. almond extract
1 basket of strawberries sliced
Juice from half a lemon
1 Tbsp extra sugar


Directions:
1.  Preheat oven to 350 degrees
2.  Mix together flour, baking powder and salt
3.  In separate bowl mix butter and sugar until fluffy
4.  Add eggs and beat into butter mixture
5.  Mix in almond extract
6.  Add flour a little at a time and mix together
7.  Put dough in a greased spring-form pan
8.  Place a single layer of sliced strawberries on top
9.  Squeeze lemon juice
10. Sprinkle on sugar
11. Bake in oven 30-40 minutes - until crust is golden
         (times will vary depending on your oven so start checking around 30 min)

The smell of the baking tart is tantalizing.  And the taste and texture is incredible.  It's in between a biscotti and cake.  I keep taking small slices, thinking I'm just tasting it and have almost eaten 1/4 of the tart by myself.  This is one dangerously delicious dessert!

BeaNspiration:  Mix and mingle with those things you love!

Poppy Seeds 'n Berries in Spring Fling Salad

As spring winds down and strawberry season is coming to an end, we're having our last fling with Spring.  Chef Azuki and I went to the grocery store today and just had to get the delicious looking berries that were on sale.  And just like that, Chef Azuki's mind began whirring and she created this refreshing and fantastically beautiful salad.  This is the perfect potluck salad!

Poppy Seed 'n Berries in Spring Fling Salad

Ingredients:

2 bags spring mix salad

1 dozen strawberries sliced

1/2 C blackberries

1/4 C raspberries

1/4 C blueberries

Dressing:

1/3 C sugar

1 1/2 tsp poppy seeds

1/3 C seasoned rice vinegar

1 C olive oil

1 tsp onion powder

Directions: 

1.  Prepare the dressing by putting all ingredients in a shaker bottle and shaking vigorously or
     you can whisk it in a bowl.

2.  Place lettuce on a platter and sprinkle the berries on top

3.  If the sugar has settled to the bottom, vigorously shake the dressing bottle and drizzle it on.

Serve on a decorative platter to showcase the treasures of spring.  What a beautiful display this
will make on any table!

BeaNspirations:  Delight you eyes with the bounty of spring and magical feelings arise!

Azuki BeaNs Remember...

Tofu and Tuna Salad

A beautiful salad with the surprise of tofu and tuna in the mix.  It's refreshing yet filling with loads of protein.  Try it, you'll love it!

Tofu and Tuna Salad

Ingredients:
1 square of firm tofu
1 pkg of watercress (4 oz)
1 can of tuna (5 oz)
1 roma tomato
3 stalks of green onion
1/2  tsp black sesame seeds

Dressing:
1/4 C soy sauce
1/8 C Canola
1/8 C sesame oil
1/8 C seasoned rice vinegar


Directions:
1.  Cut up tofu into squares
2.  Chop watercress, slice green onions, chop tomatoes
3.  Open and drain tuna can
4. Layer watercress, tofu, tuna, green onion, and tomatoes
5. Add the ingredients for the dressing in a bowl, whisk and pour on top
6.  Sprinkle with black sesame seeds

It's ready to serve.  A delicious side salad or a light afternoon lunch.  The zing of watercress gives adds a spicy flair to this dish.

BeaNspiration:  Wake up your senses with the vibrancy of refreshing flavors!

Stand Tall Cupcake Stand

Chef Azuki created this Stand for her cupcakes with items we may find at home.  This weekend for Older Brother BeaN's Eagle Scout Promotion, Chef Azuki created a cupcake stand filled with her delicious fondant cupcakes.  Congratulations Brother BeaN!!!!!!!

Stand Tall Cupcake Stand

Chef Azuki started with three boxes of varying sizes and covered them in white paper.  She attached red white and blue ribbon with glue and a small push pin.  Then the decorations began.  With her signature cupcakes and a small cake on top, her fondant delights were showcased here.  With a patch and fondant eagle then some writing with fondant cut with cutters, you have this finished product.  Just beautiful and a great centerpiece for any occasion!  

BeaNspirations:  Be inspired to create a masterpiece with everyday items from home!

Radish Namasu

What is namasu?  It's  like a very simple  salad and always marinates gently in rice vinegar.  The word "nama" refers to vegetables, usually uncooked and "su" is rice vinegar.  I've seen it made often with Daikon- Japanese radishes.  These can sometimes be hard to find.  Chef Azuki made these with the plentiful and easy to grow red radishes.  The color of the skin is beautiful!

Radish Namasu

Ingredients:
12 large radishes, thinly sliced
4 T rice vinegar
2 T sugar
1/2 tsp salt

Directions:
Toss ingredients together

You can serve this immediately, but the flavor is enhanced if you give it at least 2 hours to marinate
in the refrigerator.  

Slicing tip:  It's easy to slice with a mandolin slicer but you have to be careful not to
cut your fingers. They have mandolins with safety guards now. I suggest using them.
Then this dish can be ready in minutes.

BeaNspirations: There's beauty in simple creations with items that are readily available.

Azuki BeaN Sweet Rice Dessert

I told you last week that Chef Azuki would teach us to prepare azuki bean "an" from scratch.  I never make anything from scratch, but I might just give this a try.  I like it that you can alter the amount of sugar you put in and play with the amount of water to create the consistency you desire for different types of desserts.

Azuki Bean Sweet Rice Dessert

Ingredients:
1 C sweet rice
1 C Azuki Beans (dry)
4 C water (twice) + extra if needed
2/3 C sugar

Directions:
1.  Soak beans for two hours in 4 C of water in a small pot
2.  In a rice cooker prepare rice according to package.  If you want it like rice pudding add half cup        extra water.
3. After 2 hours of soaking the beans remove any floating particles,  drain and put in another four cups of water in the pot.
4. Cook on medium heat for 1-2 hours, stirring it occasionally
5.  Add more water if it looks like it's evaporating too much
6.  Keep stirring and add sugar, gradually pouring it in as you stir constantly
7.  Heat to desired consistency
8.  Remove the pot from the heat and lightly grind the beans in a food processor, if desired
9.  Remove the rice from the rice cooker
10. Allow both to briefly cool and then mix together


You can use these beans for this sweet rice dessert, for the manju dessert from last week, or you can even pour over shaved ice with a little condensed milk for kintoki shaved ice. Chef Azuki and I both remember our moms making inverted manju with the rice in a ball and the "an" on the outside.  The ideas are simmering!   I'm sure you can think of more delicious treats.  Try it, you'll like it!

BeaNspirations:  Sometimes it's good to take your time and let your ideas simmer!