Rice Paper Chips
4" in round rice paper wrappers
Neutral Oil, or olive oil for frying
The most easy, and satisfying fried thing you'll ever make.
Heat about 1.5 inches of oil in a deep pan. I used olive oil which is not always ideal for frying, but this we'll heat to only about 380 degrees which is below the smoke point for olive oil.
Once the oil is hot, drop in one wrapper at a time with tongs - and remove onto a plate lined with paper towel to absorb any extra oil.
Sprinkle with sea salt.
Hijiki Caviar
1/4 cup Hijiki seaweed soaked in water for about 20 minutes, the longer you soak the more water it will absorb so its ok if it goes longer
Once the seaweed is soft, strain.
Toss with 2 tbsp lemon juice, 1 tbsp olive oil and 1 tbsp soy sauce and a splash of sesame oil if you have it on hand.
Cashew Crème Fraîche
1 cup raw cashews
2 tablespoons lemon juice
1 tablespoon white miso (optional) If not using miso, add extra salt .
Approximately 1/2 cup of water to process
Pinch of sea salt.
Blend all ingredients until smooth.
Makes approximately 1 1/2 cups.
Serve with fresh chives.
1 package Chi (Maple Sage and Italian both work great!)
Dough
Filling and assembly
assembly-
Dough
Preheat oven to 350. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10-15 min, let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse to combine. Add butter and pulse until mixture resembles coarse meal with a few pea size pieces remaining.
Transfer to a large bowl; drizzle with 4 TBL ice water and mix just until mixture comes together. Gently pat dough into a 6" diameter disk. wrap in plastic and chill at least 1 hour.
Filling and Assembly
Preheat oven to 375. Toss persimmon filling together in a large bowl.
Roll out dough on a lightly floured surface to a 13" round. Carefully transfer to a parchment lined baking sheet. Arrange persimmon slices in center of dough, leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.
Bake galette until crust is dark golden brown and filling is bubbling, 45-50 min. Let cool before serving.