Week 2: October 10th, 2024
The Joy of Exploration: New Flavors & New Adventures
WEEK 2 MENU
Beet Poke Bowl
IN THE KITCHEN
Welcome to the kitchen: ready to cook?
Getting ready to cook: mise en place
Making a marinade
Exploring the techniques and flavors of Asian cuisine
Steaming
IN THE FIELD
Exploring Joy in the Outdoors
KITCHEN SCIENCE
Making your own soda through natural fermentation!
In the Kitchen with Rimia Wallace
TOOLS
2 Medium pots
Saucepan
3 Cooking spoons
Measuring Spoons
Chef knife
Cutting board
2 Mixing Bowls
IN THE FIELD:
Exploring Joy in the Outdoors
Join Field Guide Alex as he talks to Christopher Kilgour about his passion for helping underserved communities learn about, access and enjoy nature through his organization Color in the Outdoors!
KITCHEN SCIENCE:
Natural Fermentation
In Week 2, we discover how easy it is to make homemade soda with only 3 ingredients!
Sushi Rice
INGREDIENTS '
2 cups sushi rice (short grain or medium grain rice will work)
2 1/2 cups water
Seasoning:
1/4 cup rice vinegar
2 tsp white sugar
1/4 tsp salt
METHOD
1. Place the rice in a fine mesh strainer and rinse under cold running water, swishing the rice with your hand, for 1 to 2 minutes to release excess starch. (Alternatively, place the rice in a medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four times, or until the water runs almost clear. Use a fine mesh strainer to drain the rice.)
2. In a medium pot, bring the rice, water, and salt to a boil.
3. Cover the pot with a tight fitting lid, then turn the heat down to a simmer and cook for 15 to 20 minutes, until all of the water is absorbed and the rice is tender.
4. If the rice is still too firm, add a few more tablespoons of water and continue cooking for a few minutes more.
5. Remove the pan from the heat and allow it to sit covered for 5 minutes.
6. Add the seasoning and fluff the rice with a fork and serve.
Beet Poke Bowl
By Rimia Wallace
Serves 4 | cook time 45 mins
INGREDIENTS
Marinated Beets: 2 red or golden beets, peeled and chopped into 2 inch cubes
1 Tbsp tamari or soy sauce
1 1/2 Tbsp sesame oil
1 Tbsp rice vinegar
1 1/2 tsp grated ginger
1 lime, juiced
2–3 tsp maple syrup
1/4 tsp chili flakes (optional) 1
recipe sushi rice or cooked and cooled soba noodles
More Poke Bowl Toppings:
1 cup edamame
1 cucumber, chopped
2 carrots, peeled and grated
½ bunch cilantro, chopped
2 Tbsp sesame seeds
1 pack nori Chopped
green onion for garnish (optional)
Salt and pepper, to taste
METHOD
1. Prepare the marinated beets: Place the cubed beets in a small saucepan with water and a pinch of salt. Bring to a boil, cover and reduce heat to a simmer. Steam until soft, 15 to 20 minutes.
2. While the beets are steaming add marinate ingredients to a medium bowl and mix together.
3. Drain the beets. Toss the beets in the bowl with the marinade, allow to cool at room temperature or chill in the fridge. 4. Add your cooked rice, beets, and veggies to a bowl, sprinkle with cilantro, sesame seeds and green onion, and enjoy with the nori!
