nori

Seaweed cookies

Kate Hamm is the pastry chef for Bao Bao and Lio resturants in Portland, Maine. She recently revealed her recipe for seaweed cookies. These aren’t your traditional sweet cookies, these are soft and savory sablé cookies (sablé is French for sandy). Once the cookie is made it can be topped by a number of items, in this case, caviar.

Ingredients

1/3 cup cake flour

2/3 cup all purpose flour

3 tbls. powdered sugar

1 stick butter

2 tbls. dried and ground seaweed (preferably dulse, wakame, nori, kombu)

Directions

Pulse flours, sugar, and powdered seaweed in food processor until well mixed. Add butter and pulse until you have a dough. Roll into a log. Wrap in plastic and refrigerate for 1 -8 hours (the longer the better).

Once the log of dough is solid, slice into coins about 1/8" thick. Brush with water and top with a flake or two of sea salt. Bake in a 350 degree oven for about 10 minutes (edges should be gold).

Once cool, top with creme fraiche, caviar or trout roe, and minced preserved lemon, or other toppings of your choice.  :)

Watch the demo below

Nori and kelp butter recipes

Did you know you can mix seaweed with melted butter to enhance the taste of a variety of dishes? We have provided two examples using two different varieties of seaweed and on two very different dishes. The butter itself is incredibly easy to make by simply grinding (if dry) or pureeing (if fresh/ wet) the seaweed of choice and mixing with melted butter. These recipes were published in Bon Appétit.

Note* the kelp and nori recipes assume using dry seaweed as that’s what is mostly available at the store, however, using fresh seaweed as puree will likely have an even better taste and texture.

  1. Scallops with Nori Brown Butter and Dill

    1. Melt butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns (do not let it burn), 5–8 minutes. Transfer to a medium bowl.

    2. Pulse nori and soaking water in a food processor to a coarse paste. Stir into brown butter along with chopped dill; season with salt and keep nori brown butter warm.

    3. cook and serve scallops with nori brown butter, dill sprigs, and lemons for squeezing over.

  2. Blackened Cabbage with Kelp Brown Butter

    1. Grind kombu in a spice mill or with a mortar and pestle to a fine powder. (You should have about ¾ tsp.) Heat oil in a medium heavy skillet over medium-high and add half of cabbage, cut side down. Cook cabbage, undisturbed, until underside is almost blackened (the edge of the sides will start to brown as well), 10–15 minutes.

    2. Reduce heat to medium-low, add butter to skillet, and shake pan to help butter get in, around, and under cabbage. As soon as butter is melted and foaming, tilt skillet toward you and spoon browning butter over cabbage, being sure to bathe the area around the core.

Happy seaweed day!

Today, February 6th, is national seaweed day (海苔の日 ) in Japan!

In 1966 the National Lionfish and Shellfishes Cooperative Federation Association declared February 6 the day of seaweed. This date was chosen as it marks the beginning of the nori season (early spring).

So go out and grab some of your favorite seaweed snacks to celebrate!

Chinese new year seaweed snack

As the new year approaches, you might find yourself hosting some friends and family for a late night celebration. The best way to stay up late is by keeping your energy up with an assortment of snacks. We recently found this fun Chinese new year snack that would be a welcome addition to any snack table.

Crispy Seaweed Crackers (酥炸紫菜饼)

To make this Chinese new year snack you will need some thin dried seaweed (like nori), some rice flower, and seasoning of choice.

  1. Mix rice flower, seasoning, and water until it forms a paste

  2. Cover seaweed with paste

  3. Fry in oil until golden brown (3-4 min)

  4. Once cooled these snacks can be stored in a dry sealed container

Read the full article here

Seaweed common names: Laver

There are many names for commonly consumed seaweeds. However, the species they refer to vary by region and culture. We will cover some of the most commonly used names for seaweeds, and review the differences between connotation and denotation. This series will review some of the most common common-names in use.

Previous posts include: Nori, Wakame


Laver

Laver, Latin for water plant, was adopted by the English some time in the 16th century. In Wales a popular dish was known as laverbread or bara lawr. To make laverbread, thin sheet like algae were collected from the rocky shores, boiled, pureed, then mixed with oats and fried. It was this popular dish that gave laver its current meaning: thin sheet like algae.

Today laver is liberally used to define edible seaweeds, but more specifically thin algae. Color adjectives became common to separate types of laver, green laver (Ulva sp.), purple laver (Pyropia sp. or Porphyra sp.).

Laver in the marketplace is considered a synonym of zicai (Chinese: 紫菜; pinyinZǐcài) in China, nori (海苔) in Japan, and gim (김) in Korea.

A seaweed thanksgiving: seaweed steak sauce

This post follows our segment “A seaweed Thanksgiving.”

Our last dishes were mashed potatoes, Yams with dulse, seaweed butter


Today we are introducing a seaweed steak sauce featured in the Wine Enthusiast, courtesy of Junghyun Park “JP”, chef and co-owner of Atomix in New York City. This recipe calls for nori, which is available in nearly all grocery stores. The sauce is Korean influenced using a little soy and toasted sesame oil. Then JP couples the seaweed sauce with a spicy horseradish sauce to give the steak a little spice.

While this sauce was intended for steak, it could be easily adapted for other meats and vegetables.