Recipe 60: Tomates Rellenos

I used the recipe in the book Murdered in Argentina by Dianne Harman.

Recipe 39: Crab Cream Puffs

Finally I am into the recipes I made in May. For the Crab Cream Puffs I used the eclairs recipe I learned from the Baking Boot Camp to make the puffs. I found the Crab filling recipe online here. They turned out pretty tasty, although piping the crab filling is kind of hard because it is thicker than the normal cream puff filling. I will definitely be making this again and in fact probably this week.

Recipe 35: Shrimp Fritters

I am still catching up on recipes from April. The Shrimp Fritters was one of the things I made in a herb and spice cooking class I also took at the store in Chicago. The Shrimp Fritters were pretty good, but they seemed to take forever to fry.

Recipe 21: Shrimp and Tofu Dumplings

I am way behind on my posts, although only slightly behind being on track to do 100 new recipes this year. The shrimp and tofu dumplings I made back in March. I made a huge batch and froze them. They turned out pretty well. It took a whole day to make them, but they have lasted until now.

Recipe 5: Japanese Cucumber and Crab Salad

I found the Japanese Cucumber and Crab Salad recipe in an old cookbook (really old to me, as it is older than me) we had called The Frugal Gourmet by Jeff Smith. The recipe is really easy, although to do it entirely right it needs 45 minutes prep time for the cucumbers, but I realized that too late and instead just used a little salt and skipped the draining part.

I liked the easiness of the recipe, but not the taste. It was not horrible, but it is not all that great of a dressing in my opinion, although my mom loved it. I would not mind making it again, but I would omit the sesame seed oil, as I am pretty sure that is the ingredient that I do not like the taste of. Or maybe just use a regular Balsamic Vinegar dressing, although then it would not be very Japanese anymore.

Recipe 3: Tempura

At the beginning of the year when I asked my brother for ideas of things for me to make he asked for shrimp tempura. Last night (Wednesday is me cook night and game night at our house) I made tempura with some help from my dad. I mostly made shrimp tempura, but tried some broccoli and mushrooms as well.

The recipe I used for the tempura can be found here. I tried it with both all purpose flour and wheat flour. I kind of liked the taste of the wheat ones better, although the all purpose is like what you get at Japanese restaurants. My brother did not like either. I think because we put too much batter on them (mostly the wheat ones) as well as did not cook them long enough (both kinds).

Overall I liked them and it did at least taste right. The consistency of the batter was not right. Definitely something to practice and perhaps try again to get right.