Kazu

Let’s see.

Hi Mr. Kazu, I was wondering how you manage such a flaming hot business? How do you get customers lining up outside your door in subzero weather, waiting up to 2 hours to get a table?

What inspired the dishes you choose to cook?

What do you do to the dishes that makes them so…speechlessly good? Mind-numbingly yummy? Oh so special?

 

And since we’re getting along so well…

Mr. Kazu, can you tell me what you put into your marinades? Especially the Chilean seabass?

No?

Oh, that’s ok then, I understand. 😦 I guess I’ll just have to go back to your restaurant some time to have it again.

Kazu
1862 Rue Ste-Catherine O
Montreal, QC H3H
(514) 937-2333

Kazu on Urbanspoon

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Sourdough English Muffins

I hate teeth.

Why must we have these 32 little “bones” in our mouths? Do we even need that many anyways?

Maybe I hate teeth because they ache sometimes.

My mom used to say that toothaches are the worst kind of pain. She’s probably right. After all, she had 3 of us little rascals.

Back to teeth…I was wondering, why can’t we have teeth like we have hair?

You know, no nerves, no blood vessels attached? They can just grow and grow and grow.

And we’ll get a “teethcut” every once in a while…

And we can even get “teethstyles”!!

Is that too crazy?

Ok, I’ll let you chew on that…in the mean time, let’s talk about something completely painless.

50% Whole wheat sourdough english muffins.

This recipe was adapted from a post by kjknits on The Fresh Loaf, who adapted from it from King Arthur Flour Baking Circle. It is my first time making English muffins, since like the 99.9 percent of people, I get my little rounds of holey-ness from supermarkets, but I have been meaning to make them for a while, ever since I got my own sourdough starter going a couple months ago.

What better time to have them than Saturday morning breakfast?

So I mixed the starter, milk, and flour together last night, and let it ferment to wonderful puffiness overnight. This morning while still in PJ’s and crusty-eyed I added sugar, salt, baking soda, and extra flour to finish the dough. Stamped them into rounds promptly and left them to rise for 45 minutes. During which I took a shower and had some coffee.

After that everything took its course very naturally…and here we are!

The taste is fairly close to store-bought, though I might add a touch less baking soda next time. No hint of sourness at all, thanks to the baking soda. After I dumped the soda in it dawned to me…wait a minute, acid plus base equals bye bye tangy-ness…oops. It’s ok, everything worked out in the end. I had faith.

As for the texture…is it all nooks and crannies? Well…not exactly. You get a bit of holey-ness, a couple were nice and holey, but mostly it’s more of a soft pillowy-ness. Not to worry, it still absorbed butter like a sponge.

All right, I’m going to let you decided what you think about them, along with “toothcuts” and  “toothstyles”, not to mention “toothdyes” and “tooth salons”…

Sourdough English Muffins

Makes about 12 (smallish, 2.5 inch in diameter)

1/2 C. starter (mine is a 100% hydration white starter)
1 C. milk
1 c. all purpsoe whole wheat flour
1 c. all purpose white flour

3/4 c. all purpose white flour (use as much as needed to form a smooth, slightly sticky dough)
1 Tbsp. sugar
3/4 tsp. salt
1 tsp. baking soda

Semolina or cornmeal, for dusting

1. Combine the first 4 ingredients, cover, and let rise for 8 hours or overnight.
2. Stir in the sugar, salt, and baking soda.
3. Work in enough flour to form a smooth dough, it’s ok if it’s slightly sticky.
4. Knead for 4-5 minutes, adding flour as required. (a dough scraper is helpful here)
5. Roll or pat into a round between 1/2 inch and 3/4 inch thick.
6. Cut into rounds.
7. Let rise for 45 minutes on baking sheet dusted with semolina or cornmeal.
8. Heat a skillet or griddle on medium heat and spray lightly with oil.
9. Working in batches, cook the muffins about 4-5 minutes on each side, or until light brown. (I used a cast iron skillet and turned the heat lower to prevent burning)
10. As I’m sure I don’t have to tell you this: split and butter and devour.

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Chocolate Coma

You know how alcohol is a depressant? Like how if you drink too much you can’t tell right from left and up from down and you might trip and wake up on the floor beside your bed? Not that i did that…but I could, because alcohol will depress my brain and make it dumb.

But I never knew chocolate could do that.

That’s where I get confused. Doesn’t chocolate contain caffeine. Isn’t caffeine a stimulant?

So why didn’t I get high off of chocolate instead?

I have no clue.

But I know being chocolate-ed to a stupor is a terrific idea on one’s birthday.

Definitely beats waking up on the floor.

Now I know the next time I want to engage in a self-prescribed coma, Juliette et Chocolat is the way to go. Hot chocolate so thick you eat it with a spoon? Crazy…

Juliette et Chocolat (1 of 3 locations)

3600 Boulevard Saint Laurent, Montreal, Quebec
(438) 380-1090

Juliette Et Chocolat on Urbanspoon

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Healthy Oatmeal Cookies

Fibre? What? Where?

Oh, here you are.

I’m studying Dietetics, so I’m supposed to tell you to eat more healthy foods, more veggies, more fruits, more legumes, more whole grains, more nuts and seeds, etc. And God forbid we ever tell you to “NOT” do anything, don’t consume a lot of sodium, a lot of saturated fats, a lot of red meat, don’t sit on your butt all day. No no no, don’t tell them NOT to do anything, we’re told.

So eat cookies.

And get your fibre.

Yes, professor, I didn’t tell them NOT to do anything. Does that mean I pass? I do?

Yay!

Healthy Oatmeal Cookies

makes 2 dozen cookies

1/2 c. softened butter, salted (add 1/2 tsp. salt if you have unsalted)
1/3 c. packed light brown sugar
1/3 c. white sugar
1 large egg
2/3 c. whole wheat all-purpose flour
3/4 tsp. baking soda
2 c. quick-cooking rolled oats

1. Preheat oven to 350 degrees F.
2. In a large bowl, cream together butter and sugars until soft  and fluffy.
3. Blend in egg until smooth.
4. Add flour, baking soda, and oats.
5. Stir the heck out of it. (Until blended)
6. Drop rounded tablespoons onto lighted greased or parchment paper-lined cookie sheets.
7. Bake 8-10 minutes, or until browned around the outside.
8. Cookies will be soft, let them stand on the cookie sheets for a minute before removing.

Old-Fashioned Oatmeal Cookies on Foodista

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Steamed Fish

One of the simplest and purest way to cook fish is to steam it. It works best with the freshest fish you can find and with limited amount of time and perpetual laziness.

All you need is salt, ginger, green onions, and a splash of Chinese cooking wine.

I didn’t even have a steamer. I put a plate inside a very large cast iron pan filled with about half an inch of water but then it was a pain, literally, to remove the plate after the fish is done. I do not really recommend it, but if you have no choice, feel free to improvise with whatever pots and pans you have. Just make sure that the rim of the plate you use doesn’t block steam from rising with in the pot, or pan.

Step one, cut the ginger and green onion into strips.

Step two, salt the fish.

Step three, sprinkle the ginger and green onion strips onto fish.

Step four, splash some Chinese cooking wine on top. Not too much, you don’t want a drunken fish. Ha. Bad. Yes.

Step five, steam for about 10-15 minutes. I start counting time when the water begins to boil and steam begins to leak out of the side of the pot.

Step six, don’t burn yourself taking the plate out.

So hard right?

You can really taste the fish this way, and the aromatics are just right. Bon appetit!

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Brunch at Bistro Fruit Folie

Last year we stumbled upon a neat little place on rue St. Denis in Montreal. We had awesome burgers at very reasonable prices with a waitress with the biggest smile we’ve ever seen. Apparently the smiles weren’t just a one-time thing. Last week I went there with Ian after church for brunch and our waitress had more 100-watt smiles waiting for us.

Excellent, excellent service.

And of course, excellent, excellent food.

I ordered the crepes with three flours, one of which I suspect is buckwheat. It was supposed to come with fruit, but I had no idea that it was going to come with so much fruit! And nicely cut fruit too! The crepes were rolled around breakfast sausages and topped with a bit of swiss cheese. I had to feed Ian half my fruit to be able to finish it all.

That was all for like, six bucks. Tell me, where in Montreal can you find an awesome breakfast like that in Montreal?

I got the orange pekoe and made my own Asian milk tea. That gave me a big smile, which I returned to the waitress, who came by no less than three times to see if we were okay.

If you get a chance, go eat breakfast/lunch/brunch at the Bistro Fruit Folie at 3817 rue St. Denis in Montreal.

I just love brunch! 😀

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Cinnamon Sugar Rugalach

I made this a while ago, right before I came back to school. I had some leftover dough from the last time I made chocolate pecan rugalach. The dough freezes incredibly well, just thaw overnight in the refrigerator and you’re good to go.

This filling couldn’t be easier either. Just mix 4 Tbsp. softened butter with 1 Tbsp. cinnamon and about 1/2 c. brown sugar. Spread this mixture on rolled out rectangular dough and roll up jelly style. Cut and bake at 375 for 10 minutes and 350 for a further 5, until browned and gooey. Great treats to share! And cute as snails.

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