Sashimi lovers: This one’s for you.

Low in calories, high in protein, nice to look at: Why not make sashimi bites.

We spotted these on the Facebook page of Chef Eric Ripert. While known worldwide for Le Bernardin in New York City, these are at his restaurant Blue, at the Ritz Carlton in Grand Cayman.

Chef Ripert’s caption says that he marinated local wahoo in a sour orange juice marinade. The result is full of protein with just a few calories.
 
 
OUR COPYCAT RECIPE: SASHIMI BITES

We’ve never been to Grand Cayman, but re-created a version of the recipe with a yuzu marinade (we always have a bottle of yuzu juice on hand). The biggest problem was finding a substitute for the wahoo fish, also known as ono.

Wahoo is a mild white fish with a firm texture (“muscular”, and the fillets are thick enough to slice bites of 1″ high or more. We settled on Alaskan Halibut, which is also white and mild. Your fishmonger may have other ideas.

Customize your marinade like a tiradito sauce: olive oil and citrus juice (lemon, lime, yuzu), salt and pepper, and whatever other seasonings you like: grated ginger or garlic, a bit of cayenne or other dried chile.

You can also use a favorite fish marinade recipe, or a Dijon vinaigrette.

Note that photo #1 shows the bites with fingerling potato chips. While homemade at the restaurant, you may be able to find them at specialty stores—or make your own potato chips.

Also, we don’t know what the menu calls these morsels, but we call them “sashimi bites”
 
Ingredients

 
Preparation

1. RINSE and pat dry the fish. Cut into 1″ cubes (larger if you like) and marinate, turning occasionally.

2. STEAM the carrots until they are tender but not falling apart. Set aside to cool, then slice into 1/4-inch pieces.

3. REMOVE the cubes from the marinade and shake off the excess. Assemble on a plate: cube, carrot, herb. If you want to serve as a tiradito, make extra marinade to spoon onto the bottom of the plate.
 
 
We don’t know about you, but we could eat an entire tray.

[2] Wahoo’s flesh is thick and meaty (photo courtesy Giovanni’s Fish Market).

[3] Wahoo, which can grow to 8 feet, are a favorite for sports fishing (photo courtesy Sport Fishing Magazine).

Wahoo (Acanthocybium solandri) is originally from Hawaii, where it is caught wild. It is also known as ono, a Hawaiian word that means “good to eat”.

It is also fished in the Gulf Of Mexico. It favors tropical and subtropical waters.

Wahoo is a member of the same fish family (Scombridae) as bonito, mackerel and tuna. It is closely related to king mackerel.

Its colors are radiant: The back of the fish is iridescent blue, while the sides are silvery with a pattern of blue and silver stripes (photo #3).

The fish can grow quite large, up to eight feet in length and weighing up to 183 pounds. They are some of the fastest fish in the sea, clocked at 60 mph [source]. It is a favorite for sports fishing.

Most important for eating, wahoo is a delicious fish: It has a firm texture like swordfish (photo #2) and a mild, sweet, rich taste.

The firm flesh is can be grilled easily.

[2] Used boiled cider to make these cranberry-raisin oatmeal cookies taste even better. Here’s the recipe.

[3] These apple dumpling slices are a cross between dumplings and sticky buns, pie and cobbler. Here’s the recipe.

[4] See how your apple pie can taste even better with boiled cider. Here’s the recipe.

[5] It’s time to order a pint of boiled cider.

If you’ve ever had cider donuts, you’ve had boiled cider.

Boiled cider (photo #5) is a syrupy, dark-amber liquid that’s as thick as molasses. It’s made by boiling down apple cider.

This cook’s-and-baker’s ingredient adds just-picked apple flavor to your favorite recipes: not just donuts but cakes, muffins, pies, scones and quick breads. Its natural acidity combined with baking soda provides extra lift in baked goods.

It’s also a cook’s trick for amplifying the apple flavor in apple pies, apple cakes and applesauce.

And, it’s great even if you don’t cook and bake: to make “instant” apple cider, yogurt and ice cream toppings and more (see the many uses below).

Says Charlotte Rutledge, a recipe developer at King Arthur Flour:

“Boiled cider is one of those ingredients I didn’t know I needed until I tried it. I first used it in an apple pie and was amazed by the way it sharpened the apple flavor in my filling.

“I quickly became hooked! Now I use it in everything from cake batters and quick breads to salad dressings and pancake syrup.

“It’s a permanent resident in my pantry and one liquid sweetener I refuse to live without.”
 
 
BOILED CIDER FROM KING ARTHUR SYRUP

King Arthur Flour’s boiled cider is a top-of-the-line product, made from the best apples, using artisan techniques.

It’s made by Willis and Tina Wood of Wood’s Cider Mill in Springfield, Vermont. Family-made since 1882, the cider is pressed from local apples in an antique screw press that dates back to the original cider mill.

One gallon of cider is then reduced down to one pint of boiled cider in a wood-fired stainless steel evaporator. The result: pure, concentrated cide with absolutely nothing added, ready for action.

If you find yourself with a surfeit of apple cider, you can boil it down yourself. Here’s a recipe from The Baker Chick.

But for a guaranteed excellent experience, get a bottle from King Arthur Flour.
 
 
BEYOND BAKING: MORE USES FOR BOILED CIDER

Use the sweet apple concentrate as a substitute for other sweeteners: honey, sugar or maple syrup.

The flavor is intense, so add a bit at a time and taste to check the sweetness level.

Beverages

 
Breakfast

 
Lunch & Dinner

 
Dessert

 
 
RECIPES WITH BOILED CIDER

These recipes are from King Arthur Flour, an excellent source of recipes that have been tested to perfection.

October 1st is World Vegetarian Day, founded in 1977 by the North American Vegetarian Society. While October 1st is the annual kick-off day, the whole of October is Vegetarian Awareness Month.

For a comfort food celebration, we propose a vegetarian version of Shepherd’s Pie (recipe below).
 
 
WHAT IS SHEPHERD’S PIE

Shepherd’s pie, made with minced mutton/lamb—called cottage pie when made with beef—is a dinner dish that originated among agricultural households in the United Kingdom and Ireland.

Meat and vegetables—onions, carrots, celery, peas—are enveloped in a sauce like pot pie. But a layer of mashed potatoes serves as the top crust, and turns golden brown in the oven.

The mashed potatoes are sometimes topped with grated cheese, which creates a garnish of melted cheese.

You can try the shepherd’s pie mashed potato crust with chicken pot pie or other favorite pot pie recipe.

Trivia: Pies were originally savory dishes. Here’s the history of pie.

Shepherd’s Pie History

Meat pies stretched leftover meat scraps by baking them in a pie plate with vegetables.

In early cookbooks, shepherd’s pie was a created to use leftover roasted meat of any kind, and both the top and bottom crusts were made from mashed potatoes: The pie pan was lined with mashed potatoes on the bottom and sides as well as the top.
 
Cottage Pie Came First

The term cottage pie was in use by 1791, as the potato was being introduced as a food crop affordable by the poor (the history of potatoes). “Cottage” referred to the modest dwellings of rural workers.

The term shepherd’s pie does not appear until 1854, and was used synonymously with cottage pie. At some point, convention evolved; shepherd’s pie denoted mutton, and cottage pie referred to beef source]

In recent times, a vegetarian or vegan version has been called a shepherdess pie.

Enjoy it on not only during Vegetarian Awareness Month, but on all the Meatless Mondays that follow.
 
 
SIMILAR RECIPES

Every culture that makes pastry creates some form pastry with meat. One of our favorites is Chinese barbecued pork buns (char siu bao).

Here are some variations that are closer to England:

 
 
RECIPE: RATATOUILLE SHEPHERD’S PIE WITH A POLENTA TOP

This combination of eggplant, tomatoes and zucchini is creatively topped by a thick layer of polenta instead of mashed potatoes (photo #1). It’s given some kick with the addition of diced jalapeño.

Polenta is gluten free, and is whole grain if it is labeled “whole corn” or “whole grain corn.” If the label says “degermed corn,” then the germ layer has been removed.

You can used mashed potatoes or mashed sweet potatoes instead of polenta if you prefer. You can also add bell peppers to the vegetable mix.

The recipe is adapted from Good Eggs in San Francisco.

[2] A convention top of mashed potatoes (photo courtesy Fosters Market Cookbook)

[3] You can pipe the mashed potatoes into rosettes, or swirl it into waves (here’s the recipe from Food Fanatic).

[4] Mashed sweet potatoes substitute for white potatoes in this version of Shepherd’s Pie (photo courtesy eMeals).

 
Preparation

1. PREHEAT the oven to 425°F.

2. ADD some olive oil to a large saucepan over medium-high heat; when hot add and the onion and cook until it is translucent, about 5 minutes. Turn off the heat and add the eggplant and zucchini. Swirl the saucepan, and pour into an 8½ by 11-inch baking dish.

3. ADD the tomatoes, jalapeño, garlic, thyme, 1-2 tablespoons of olive oil to taste. Season with a big pinch of salt and mix together with your hands. Bake for 30 to 35 minutes. While the vegetables cook…

4. MAKE the polenta according to package instructions. When the polenta is done, remove from the heat and add 2 tablespoons of olive oil. Then, either season with salt or add the butter and sprinkle with the parmesan. Set aside for a few minutes. When the vegetables are done…

5. POUR the polenta over the vegetables, using a silicone spatula to spread the the polenta into an even layer. If you wish, top with the gruyère/mozzarella and bake for another 5 minutes until the cheese is melted. Serve immediately so the polenta is at peak consistency.
________________

*“Good King Wenceslas looked out on the feast of Stephen”…and likely saw a St. Stephen’s Pie. St. Stephen was the first Christian martyr. His feast day falls on December 26th, and is widely celebrated in Ireland, as well as other countries where St. Stephen’s Day is an official holiday (Croatia, Finland, Germany, Italy, Poland, Ukraine and the Philippines, for example). It happens to coincide with British Boxing Day, the day after Christmas, for which it is also served [source]. The dish is a way to use up leftover Christmas ham and turkey or goose. Since turkey was a latecomer to England (an import from America), earlier versions used goose.
  

[2] A more elegant breakfast pastry: a chocolate chip brioche roll.

[3] Individually-wrapped waffles in butter or cinnamon-sugar flavors can be grab-and-go snacks, warmed for breakfast, topped for dessert, or turned into sandwiches like this ham and cheese on a butter waffle.

[4] Look for the bright orange swath on the package (photo courtesy St Pierre Bakery).

It’s rare that we go gaga for bakery products from the supermarket, but we have developed quite a fondness for the brioche and breakfast pastries from St Pierre Bakery (they don’t use a period after St).

Brioche (bree-OASH) is a light, slightly sweet bread made with eggs, yeast, and butter. Richer than a standard loaf of bread, brioche is used as a breakfast bread, for French toast, and in combination with luxurious first courses such as foie gras and smoked salmon.

Here’s more about brioche.

Better supermarkets have carried brioche hamburger and hot dog rolls for some time, and loaves of sliced brioche have appeared in the last couple of years: plain, chocolate chip, and raisin.

The St Pierre brioche line, from the United Kingdom, has recently begun importing into the U.S., and we’re very happy. We’re a sucker for brioche, breakfast pastry, pain au chocolate and Belgian waffles. Thank goodness that most of the line is individually wrapped, for [in our case] portion control.

Whether to start the day, as a coffee break, or turned into dessert, all of the products are free of GMOs, HFCS, and hydrogenated oils. All of the snack or grab-and-go items are individually wrapped.

St. Pierre Bakery has declared March 14th as National Brioche Day.
 
 
ST PIERRE PRODUCT LINE

The line of 20 different products is baked using authentic French and Belgian recipes (not all items are available in any single retailer). One bite and you’ve transported away from supermarket toast and coffee shop pastries.

In addition to brioche hamburger, slider, and hot dog rolls, there are:

 
 
OUR FAVORITE

We didn’t try the whole line but liked everything we tried, and will definitely buy them again and again.

If we had to make one choice, we admit: We became hooked on the Belgian Waffles.

Baked in Belgium, the batter includes the traditional pearl sugar that is caramelized during baking to provide a sweet crunch in every bite. They’re:

 
 
FIND ST PIERRE NEAR YOU

There’s a store locator on the company website.
 
 
CHECK OUT THE DIFFERENT TYPES OF WAFFLES

Yes, we’ve created a photo glossary off all the different waffle types.
 
 
CHECK OUT THE HISTORY OF WAFFLES

How old do you think they are? And who invented the waffle iron?