Sebastian’s Very Own Cookbook - Fresh Raspberry Parfait
When watching Sebastian make all of those yummy and delectable dishes, doesn’t it make you want to devour them? (And maybe him as well? Teehee.) Well, we can help you with at least one part of this little problem. Presenting… Sebastian’s Very Own Cookbook! In it contains the dishes that could make any proper butler jealous of your skills. Impress your friends and family- these dishes will make any mouth water. And who knows? You might end up as good of a cook as Sebastian.
Our first dish of the book is simply delicious and rather easy to make – though you may get hooked on it. Sebastian’s Fresh Raspberry Parfait is perfect for a picnic. In fact, our favorite butler prepared this for Ciel and Elizabeth during a relaxing break in “Solo Butler” from Season 2.
3 pints fresh raspberries, divided
1⁄2 cup sugar, divided
1 (3-ounce) package cream cheese, softened
2 cups heavy whipping cream
1 cup sour cream
1 teaspoon vanilla extract
Garnish: fresh raspberries
In a medium saucepan, combine 2 pints raspberries and 1⁄4 cup sugar. Cook over medium heat, stirring frequently, for 8 minutes or until raspberries have softened. Press mixture through a fine-mesh sieve into a small bowl, discarding solids. Cover raspberry sauce, and chill thoroughly.
In a medium bowl, beat cream cheese and remaining 1⁄4 cup sugar at medium speed with a mixer until creamy. Add cream, and beat until soft peaks form. Fold in sour cream and vanilla.
Layer cream mixture, raspberry sauce, and remaining 1 pint fresh raspberries in 4 parfait glasses, as desired. Garnish with fresh raspberries, if desired.
Make sure to send pictures of your final creation and how it tasted! Make the world see how talented you are – and make them all really hungry. Good luck!
Ramen - Naruto
Guess who’s back! I finally have enough time and energy to make up some more recipes, and what better recipe to celebrate than some ramen? I got a lot of suggestions for this one, and I understand why. When I was big into Naruto, those hot steaming bowls of ramen seemed like the absolute perfect meal. However, back then, I didn’t understand the difference between those, and what came out of Top Ramen packets. Now, I’m still using the Top Ramen noodles, but I’ve added a lot more traditional ramen elements. And even if the noodles and stock aren’t 110% authentic, it’s still delicious. Believe it!
(If you’re really looking for a from-scratch-as-traditional-as-you-can-get, I’m planning on making up that recipe a bit later. Be forewarned, it’s a bit time consuming)
- 2 Packages of Top Ramen
- About 5 cups of pork or beef broth (You can use the stuff in a box, the stuff in a can, or the cubes or the paste)
- Pork tenderloin
- 2 Eggs
- 1 Baby bok choy
- 1 Green onion
- Soy sauce
- Aburage - that’s those brown sticks on the right side of the bowl, it’s a type of soy product that’s used when you make inari-zushi. It’s some of my favorite stuff, and you should be able to find it at an Asian food store.
- Nori - I forgot to put this is mine, but it’s those black/green sheets sticking out of the back. You’d probably be able to find this at any grocery store with an Asian foods section
- Kamaboko - This is that white thing with the pink swirl. Its made of a sort of fish paste that is steamed into like a cake. I know it’s kind of distintive in the Naruto ramen, but I didn’t have time to go and grab some from an Asian food store (which is where you’d have to get it).
- Marinate the tenderloin for at least 3 hours. You can use just soy sauce, or a mixure of whatever other Asian sauces you want. Teriyaki would be good, as would some mirin.
- Preheat your oven to 450, then cook the tenderloin for 12-15 minutes, or until cooked all the way through.
- Put your eggs in a pot with enough water to cover them. Bring to a boil and cover with a lid. It should take about 10 minutes to hard boil the eggs. Then pull them out and put them into a bowl of cold water to cool.
- While this is happening, pour or mix the stock/broth in a pot and bring it to a simmer. You can add soy sauce or mirin to taste.
- Once simmering, add the Top Ramen noodles. Do NOT add in the flavor packets. Let that cook.
- Now, we cut up all the toppings! Peel the eggs and slice them in half, cut the pork, kamaboko, bok choy, aburage, and green onion into thin slices.
- Serve up the noodles and broth in a nice deep bowl, then place all the ingredients in groups on top, and add in a few small rectangles of nori. Itadakimasu!
anonymousissooverated asked: Even if the jelly filled donut recipe was a april's fools joke, is it possible to still make it with that recipe? lol I want to make jelly filled donuts too! XD
It should be! I haven’t made the recipe myself, I just copied it out of a book I have, but it should work just fine.
Onigiri - Pokémon
So, for all of you who thought yesterday’s recipe was serious, joke’s on you (Happy 1st of April!). And for those of you who aren’t quite in on the joke, when 4Kids was dubbing Pokémon, they though little children wouldn’t understand what some of the foreign strange foods were, so they changed it in the script. Thus onigiri (a common food in the show) because everything from sandwiches to popcorn balls to, most commonly, jelly filled donuts. And, honestly, as a child, I knew something was up. Those weren’t no jelly filled donuts everyone was munching down on. Anyway, onigiri itself is a staple food in Japan, simple, portable, and filling, making it perfect to take on long adventures to duel gym leaders and Team Rocket. I hope you enjoy them almost as much a as a box full of donuts!
- Rice (However much you want to make. I used 1 cup of uncooked rice for the onigiri in the picture above. As always, follow this recipe to cook the rice.)
- Nori - The thin, paper like seaweed used to wrap up sushi
- Furikake - Also known as rice seasoning, it’s normally just bonito flakes, some nori, maybe some sesame seeds, and flavoring)
- Soy sauce
- Fillings - The most common filling for onigiri would probably be umeboshi, or sour pickled plums, however it is quite and acquired taste (my host mother laughed at the puckered face I made after eating my first one), so watch out. Other common fillings are canned tuna (mixed with mayo and sometimes wasabi), cooked tuna or other fish, fried chicken, a little cooked spam, or just about any kind of pickled vegetable.
- Once the rice is cooked and cooled down, all you have to do is shape them. I have a difficult time with this, so what I’ve learned to do is use some plastic wrap. Put a scoop of rice in the middle of the plastic wrap and wrap it up. Onigiri Variation #1: If you want to make pea onigiri, like in the picture above, or you want to mix in some furikake, you need to do this before you put the rice in the plastic wrap. Just take your scoop of rice, put it in a bowl, and mix in your ingredients with a utensil.
- Now, the shaping. Hold the wrapped up rice in your hand. Cup your hand so it looks like a “U”, and then cup your other hand, perpendicularly, on top of it tightly. Gently squeeze the rice. If you’re doing it correctly, it should start to look kind of like a triangle. Then, rotate the rice ball in your hands, so a different point is pointing downward and repeat. Onigiri Variation #2: If you want to add a filling, sometime near the end of forming the onigiri, press a dent in the middle of rice with your thumb. Add your filling, and cover the hole with more rice, and continue forming.
- Take the rice out of the plastic wrap and form it a few times with your bare hands. Then place it on a plate, and sprinkle some salt on them. Onigiri Variation #3: You can add nori to just about any type of onigiri. You’ll need to cut up the nori to fit, but you can cut it into any shape you want, be it a larger sheet to cover the entire onigiri, a small little rectangle for just on the bottom, or some cute shapes. Onigiri Varitation #4: In addition to the salt, you can sprinkle some sesame seeds or furikake on top, and press it into the rice. Onigiri Variation #5: Finally, one of my favorite types of onigiri, yaki onigiri, or grilled onigiri. Now, I don’t have the appropriate small grill to make these, so I make them in the oven. Just heat your oven up to a low heat, brush some soy sauce onto one side of the onigiri, place it on a cookie sheet, and put it in the oven. In 10-20 minutes, flip the onigiri over, and brush some more soy sauce onto the other side, and cook it again. Just keep an eye on it, and cook it until it’s slightly crispy on both sides.
Pokémon - JELLY FILLED DONUTS
I LOVE jelly filled donuts! I love making them for friends to take on all of our adventures, because what could possibly be more nutritious, hearty, and just keep you going than a jelly filled donut? Not to mention how AMERICAN they are! And kid friendly! So everyone, make jelly filled donuts for your hiking trip which involves battling little critters and half-brained villians today!
- 1 1/2 cups All purpose flour
- 1 cup Whole-wheat pastry flour
- 2 1/4 teaspoon (or 0.25oz packet) Yeast
- 1/4 cup plus 1 teaspoon Sugar (separated)
- 1 teaspoon Salt
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Nutmeg
- 3 tablespoons Melted Margarine
- 1/2 cup Superfine Sugar
- 1/2 cup Jelly/ Jam
- Mix yeast, 1 teaspoon sugar with 1 cup of warm water in a measuring cup. Let stand for 5 minutes or until the mixture is frothy and smells yeasty.
- Whisk together flours, remaining sugar, salt, baking powder and nutmeg in a large bowl. Grease separate bowl with oil.
- Stir yeast mixture into flour mixture with a wooden spoon until sticky dough forms. Add up to 1/4 cup warm water to make smooth dough.
- Stir in the melted margarine.
- Dough is very soft and sticky at this stage. Turn it onto a well floured surface and knead for 6-8 minutes using extra flour as kneaded, until the dough is soft, smooth and pliable.
- Transfer to the oiled bowl, cover with plastic wrap or towel and let rise in a warm place for 1 1/2 hours.
- Flour a baking sheet. Roll the dough into 1/4” thick round on a well-floured surface. Cut into circles using 2” round cutter and place them on the floured baking sheet. Loosely cover with plastic wrap and let rest for 15 minutes.
- Heat oil until hot but not smoking. Fry donuts in oil for 3-5 minutes, or until deep golden brown on all sides, flipping 2-3 times. Drain on paper-towel lined baking sheet.
- Roll the donuts while still warm in superfine sugar. Cool.
- Poke small hole in side of each donut with a toothpick or a skewer. Using a pastry bag fitted with small round tip, fill each donut with 1tsp of jam/jelly.
1 cup of butter (salted or unsalted is fine)
1/2 cup of sugar
2 teaspoons of vanilla extract
2 cups of flour
1/4 teaspoons of salt
Nuts: Chopped walnuts or almonds, or nuts of your choice
Filling: Jam or preserves of any fruit
- Preheat oven to 325 degrees F
- In a large bowl, cream butter and sugar in an electric mixer. Add vanilla, flour and salt until thoroughly combined.
- Roll spoonfuls of dough into small balls, and place them on lightly greased cookie sheets, each ball about an inch apart.
- Press down the center of each ball with a spoon, making an indent. Fill with jam or nuts.
- Bake 15-20 minutes until golden brown.
- Transfer cookies to a cool, flat surface.
- When the cookies are cooled, sprinkle powdered sugar.
Recommendations, suggestions, comments from me:
- When I first made this, I used Ugandan vanilla, and topped the cookies with Concord grape jam and apricot preserves. I highly recommend apricot preserves— so delicious! ;o;
- Great if you’re vegan, since this doesn’t use eggs.
- THERE IS NEVER TOO MUCH VANILLA EVER.
- This is great with tea, warm milk, hot cider, and in the wintertime. <3
- Great for gatherings and tea parties, for you Lolitas out there! >w<
Original recipe source: Mrs. Fields Cookie Book. (The best cookie book EVER, guys.)
So, Kuikuri brought this recipe of hers to my attention, and I finally got around to making them the other day. Oh man, were they good. A little plum jam in the middle, and it was like heaven. So I figured ya’ll might want in on this fine recipe, too.
Fish Pie - Kiki’s Delivery Service
Howdy y’all! The mysterious roommate here, and I’m going to tell you all about dis fish pie hurr! Remember in Kiki’s Delivery Service when Kiki helped the lovely ladies made this fancy fish pie for their granddaughter’s birthday? Well, this was just like that time… but different. My mom was in town, and the purveyor of this blog and I decided to make some yummy dinner for us all. And the best part of all was that she didn’t turn up her nose and say, “Oh… another one of those crummy fish pies again,” in fact, she loved it! I even got to make the fish on top!
That was the best part about it.
- 4 fillets of herring, or 3 fillets of another larger, white fish (we used rockfish, you could use sole, tilapia, or cod)
- 1 leek
- 1 medium while onion
- 1 carrot
- 5 medium potatoes (bakers or russets)
- 2 cups spinach
- 3 eggs
- 2 tablespoons deli style or whole ground mustard
- 2 bay leaves
- 3 cups milk
- 2 tablespoons salt
- 2 tablespoons pepper
- Cut up the potatoes and put them in a pot of boiling water. Boil for about 5 minutes, then add in two eggs and boil for 5 more minutes. Take out the eggs, and strain the potatoes. Then mash the potatoes in a bowl with 2/3 cup of milk.
- Add the mashed potatoes to the bottom of your casserole dish, saving about 1 potato worth of mash in the bowl.
- Slice all of the vegetables and the hardboiled eggs and saute them in a pan with some oil or butter and the bay leaves.
- Add in the rest of the milk, the mashed potato that you saved, mustard, salt and pepper. Cook everything on medium heat stirring occasionally, until the milk reaches a thick consistency, then add it into the casserole pan. Remember to remove the bay leaves.
- Cut the fish fillets into 3 inch wide chunks, and then add it into the casserole pan.
- Unroll the pie crust and put it on top. You can cut it into strips, and cut out a fish if you want to make it like the one in Kiki’s Delivery Service. Once you finish covering the casserole pan with the pie crust, beat an egg and brush it on top of the pie crust.
- Bake in a 350 degree oven for about 20-30 minutes, or until the crust is to your liking.
Rice Porridge (Okayu) - SKET Dance
So, I have been terribly sick this last week. Coughing, runny nose, sneezing, an aversion to anything that involves getting up, the whole shebang. So, one day when I was particularly hungry, I found the energy to make up some rice porridge. In Japan, rice porridge is the equivalent of chicken noodle soup when you’re sick. As such, if a person has just fallen sick with a cold or a fever in an anime or manga (SKET Dance included), chances are a friend will rush over and make them a pot of hot rice porridge. So if you’re ever feeling like you might be getting sick, call up a friend and hand this recipe to them, or, if you’re feeling cooped up at home and hungry, make it for yourself!
- 1/2 cup white rice (preferably short grain, but medium is fine)
- 1/2 teaspoon salt
- Optional ingredients: Eggs, chicken, onion, green onion, kimchee, umiboshi (sour plum), pork tenderloin, mushrooms, sesame seeds, soy sauce, sriracha, just about anything you want.
- Rinse the rice thoroughly in a pot, as per this recipe.
- Once the rice is clean, add in 3 cups of water and the salt and let the rice soak for at least 30 minutes.
- Bring the rice to a boil on medium-high heat, and then turn the down the heat to low and cook, covered by a lid, for 30 minutes. After that, turn off the heat, and let the rice sit for 10 more minutes.
- Pour/scoop into a bowl, and top with whatever you want!
For rice porridge a la SKET Dance: Once in the bowl, crack one egg and place on top of the rice porridge. Steam the whole bowl until the egg is as cooked as you like it (I like the yoke really runny). If you don’t have a bamboo steamer, but still want the egg on top cooked, you can pop it in the oven for a few minutes, but just be careful not to over cook it.
I like rice porridge with kimchee on it, but this time I added miso poached chicken with onions, sriracha, green onions and soy sauce. Classic Japanese rice porridge just has a simple sour pickled plum in the middle.
Almond Chocolates - Kimi ni Todoke
Valentine’s day. No event feels more girly and like a shoujo show than Valentine’s day. In the US, the gifts are given by both genders, but in Japan, Valentine’s day is the day for just girls to give chocolates to the object of their affections. Of course, there is what’s known as obligatory chocolates—the sweets one is expected to give to friends, coworkers, and superiors—but the handmade chocolate is what you are susposed to save for that special someone. Sometimes, the distinction between the two types of gifts is a bit confusing, and Sawako finds out in the second season of Kimi ni Todoke. However, the chocolates she makes for everyone is the perfect simple gift, for Valentine’s day, or otherwise.
Makes about 26 chocolates
- 1 12oz. package of dark chocolate chips
- 3/4 cup whole almonds
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 package small foil (or paper) cups for candy
- Double boiler. If you don’t have one, you can fashion one using a deep pan full of water and a glass or aluminum bowl. Just fill up the pan 3/4 of the way with water, put the bowl in the middle, and keep the water hot, but not boiling.
- Spread all the almonds out on a pan and place in a warm (170°F to 200°F) oven. Let them toast in there until they become aromatic.
- Pour all the chocolate chips into the bowl of the double boiler. Add the oil, salt, and vanilla, and let the chocolate begin to melt. Stir it occasionally.
- Take 1/4 cup of the almonds and chop them finely. Once the chocolate has melted all the way, add the chopped almonds, and mix it together.
- Set out all the wrappers you’ll need, and slowly begin spooning the chocolate into each wrapper. It can be a little messy until you get the hang of it. After filling each wrapper with chocolate, add one or two of the whole almonds on top. You can also add sprinkles instead, if you would like.
- Once all the wrappers are full, place them all in the fridge to cool and solidify.
We just hit 1000 followers (well, a couple days ago, but I’ve been busy)!
Honestly, as I said last time, I was never expecting such a response to this blog, especially only 8 posts in. So thank you all so much, with extra thanks to those sending me encouragement and suggestions!
So, kind of a state of the union: I finally got the F.A.Q. up. Just some answers to general questions which I’d rather not take up a whole post answering are there. More might be going there in the future depending on what else people ask.
Also, I fixed up the search bar on the blog so that it’ll search through tags. I don’t really think the normal content search was working (maybe because I only have photo posts? I dunno), so I went ahead and change it, and I will be a bit more descriptive with tags now. I already went back and changed the ones in my previous posts to include major ingredients, and I would greatly appreciate any ideas you might have for other things to tag posts with.
And, finally! I have a few special recipes planned for Valentine’s day goodies, which hopefully I can get to in a timely manner. This weekend I’m also going to be cooking up a storm for a V-Day bakesale for the cosplay club I’m involved with. The recipes I’m using look promising, and while I’m not basing them on anime food, I was wondering if any of ya’ll would be interested in pictures and links to those recipes? As cute, supplementary material for Valentine’s day or something. Let me know! <3