Yeah, yeah, I know I've already posted about mochi, but I've discovered a new technique, and any cooking nerd will tell you that new techniques are what we lay awake at night obsessing over. The flavor possibilities! The texture combinations! The visual appeal! Why didn't I think of this before!?
Ok, here's the big secret: GRATED MOCHI. Yes, grated, like on a cheese grater. It's not the most enjoyable of prep tasks, considering that mochi is hard and somewhat dry in its packaged, refrigerated state, but the bicep work will pay off, I promise.
If you smooth a handful of grated mochi and chopped herbs over a lightly oiled, hot skillet, it will melt and fuse together to make a crepe. I'm serious.
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| Asparagus & Kidney Bean Creme-stuffed Mochi Crepes with Garlic Mashed Potato Sauce and "Bacon" Bits |
I pureed kidney beans with a little balsamic vinegar and BBQ sauce (stay with me here, it's surprisingly great) to pair with blanched asparagus as the crepe filling. The whole thing was too light to be a main course kinda-thing, so potatoes had to save the day.
I LOVE potatoes. I could dedicate thirty seven blog posts just to humble ol' potatoes. They easily add satisfying substance (and nutrients!) when you're in need of a rich consistency.
So...
a boiled russet potato + fresh garlic sauted in concentrated vegetable broth + a touch of olive oil = Garlic Mashed Potato Sauce.
The soy bacon bits are from the local market and are something I try to use sparingly, but they definitely added that good crunch and smokiness to the crepes.
After I made the crepes successfully, I immediately wondered about Parmesan Crisps (just hanging out, thinking about crispy wafers made of cheese). I tossed the mochi shreds with nutritional yeast, thyme, sage, oregano, black pepper, salt--don't be shy with the salt, you're trying to mimic Parmesan, after all--and a few drops of olive oil before I dropped them in the skillet in little rounds.
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| Mixed Greens Salad with cucumber, carrot shreds and Herbed Mochi Crisps |
It totally worked. And now I'm overwhelmed by the stream of snack ideas pouring into my brain....
So, that's what I'm up to, lately. Grating mochi and daydreaming about new techniques.
Surely it will lead to more posts, yes?
