The following is my attempt at recreating the wasabi soy sauce poke bowl from Eskimo Candy, an awesome restaurant/fish market on Maui. Here I am on my honeymoon, about to enjoy a poke bowl . . . not sure if this was our first or third visit. In three days.
Obviously, this was a dish I was going to try to re-create. Here’s what I did: I bought some sushi-grade tuna (from a Japanese market or my local whole foods), seaweed salad (pre-made – for a gluten-free version, I have to buy it from VitalChoice), and bottled wasabi. I also made sushi rice – I used an old bottle of rice seasoning I bought at Sunrise Mart (a great Japanese market), but I think Alton Brown’s recipe
is good if you are mixing your own rice seasoning.
I made a quickie-version of wasabi aoli mixing a big squirt of mayonnaise, a squeeze of lemon juice, and half of a grated garlic clove with a little squirt of wasabi from a tube.
I diced the tuna, sliced some green onions and mixed them together with some soy sauce (tamari for gluten-free), and a little bit of fancy maui onion sea salt my parents brought me in January. (If I didn’t have that, would have done just a little kosher salt and some chopped sweet onion.) And that was it!
I put rice in the bowl, then the tuna mixture, big dollops of the wasabi aoli, and plunked the seaweed salad in the middle. It was amazing, and has gone into our regular rotation. Here’s my version – – please excuse the lousy food photography and focus on how delicious this was in person.
With my first child, we tried Baby Led Weaning – which, contrary to the American use of the word “weaning” does not have anything to do with decreasing nursing. Rather, it means baby-led eating-of-solids. And it was thrilling! We got a huge kick out of watching my daughter eat chicken and broccoli and sweet potatoes as her first foods, and for several years she was an adventurous eater. Of course, she is now an opinionated three-ager and all of our smug feelings about our daughter who loves smoked salmon, broccoli and eggs have had to face the reality of a toddler palate. Although, she does still love broccoli, eggs, and salmon in sweet chili sauce, so hey! Try baby-led weaning!
Our first resource, and the one we relied on most heavily to CALM THE GRANDPARENTS DOWN was, dun dun dun, Wikipedia. It’s surprisingly informative! Take a look
. My mother-in-law still has a hard time hiding her puzzlement about the pictures of her six-month old granddaughter eating long pieces of chicken and avocado as her first foods although, bless her heart, she tries! The other major resource we followed was a Baby Led Weaning book that came highly rated on this obscure little site that talks about books and ships them to me quickly and magically through the air and onto my kindle. It’s this one
. [Not an affiliate link because duh, this is barely a blog and anyway, I have no idea how to do that . . . ]
The other encouragement we got for baby-led weaning were some friends who went ahead of us and various blogs I’ve read over time. I don’t want to call any of those friends or blogs out here, but am happy to share further resources if you want to ask in the comments. However, I do want to share this amazing blog because the post is helpful and the comments are staggering. The Wednesday Chef
is one of my favorite food blogs to read (and clearly the author is a soul-sister who doesn’t know it, because we’re both finely attuned to the NY Times food section and, um, I really liked her book). She has a series of posts about feeding her son that are uniformly interesting, but the comments are wonderful! She has a number of international readers, and this post
about what different cultures expect the baby’s first food will be was the written courage I needed to go ahead with feeding the baby vegetables and meat first!