Category Archives: Somen
Korean Cold Noodle Soup with Radish Water Kimchi
Eating cold noodles in winter, preferably in front of a great big fire, is a way of enjoying the best of two seasons.
We made a meal of this when Mr. Tess returned from Philly after working there for nearly two months. As a dyed-in-the-wool noodle-lover it was the best thing I could think of to welcome him home. I don’t think he was disappointed in the menu; at any rate he was happier than the cats were.
Korean Cold Noodle Soup with Radish Water Kimchi
Eating cold noodles in winter, preferably in front of a great big fire, is a way of enjoying the best of two seasons.
We made a meal of this when Mr. Tess returned from Philly after working there for nearly two months. As a dyed-in-the-wool noodle-lover it was the best thing I could think of to welcome him home. I don’t think he was disappointed in the menu; at any rate he was happier than the cats were.
Tomato Water Geleé and Pickles
and drinking the excellent wine on my own:
the pasta queen!
Tomato Water Geleé and Pickles
and drinking the excellent wine on my own:
the pasta queen!
Steamy Shrimp and Bay Scallops
Mr. Tess worked out of town several weeks this summer. Cooking for one: white grape juice, directly from the bottle. Tuna and mayo on macaroni. Thin spaghetti with butter and pepper. Vanilla ice cream in front of the freezer. What do you eat when no one is looking?
Here is a “cooking for one” meal which had some healthy green things to supplement the essentially white starch and carbohydrates I was over consuming.
Steamy Shrimp and Bay Scallops
Mr. Tess worked out of town several weeks this summer. Cooking for one: white grape juice, directly from the bottle. Tuna and mayo on macaroni. Thin spaghetti with butter and pepper. Vanilla ice cream in front of the freezer. What do you eat when no one is looking?
Here is a “cooking for one” meal which had some healthy green things to supplement the essentially white starch and carbohydrates I was over consuming.
Oysters So-Men Love
My new love is oysters: Until recently, I never ate them (except for canned and smoked), but if I could I would now seek out my new paramour in cities, towns, villages… on coasts around the world, then the world would be (so to speak) my oyster.
Mine is a case of oyster tastes on a tilapia budget…
The ugly, delectable, addictive little beasts!
Oysters So-Men Love
My new love is oysters: Until recently, I never ate them (except for canned and smoked), but if I could I would now seek out my new paramour in cities, towns, villages… on coasts around the world, then the world would be (so to speak) my oyster.
Mine is a case of oyster tastes on a tilapia budget…
The ugly, delectable, addictive little beasts!
Spicy Sesame Noodles for Lunch
I thought sesame noodles would be a great lunch for my friend and her daughter.
Ever since they cat-sat for us last summer, the young lady has been eager for us to leave town again so she could play with the kitties. Spring break was a good time to invite them for a visit. Gracie, Mikey, and Sula were happy to wake up for the special attention, petting, and playing with strings.
All went well until, as my daughter once said, “My mom doesn’t have any children so she doesn’t know what kids like!”
Spicy Sesame Noodles for Lunch
I thought sesame noodles would be a great lunch for my friend and her daughter.
Ever since they cat-sat for us last summer, the young lady has been eager for us to leave town again so she could play with the kitties. Spring break was a good time to invite them for a visit. Gracie, Mikey, and Sula were happy to wake up for the special attention, petting, and playing with strings.
All went well until, as my daughter once said, “My mom doesn’t have any children so she doesn’t know what kids like!”
Chilled Somen with Shrimp and Mushrooms
Try this nice light summer meal when the weather is hot
and you don’t feel much like cooking—
pretty simple and tasty.
Chilled Somen with Shrimp and Mushrooms
Try this nice light summer meal when the weather is hot
and you don’t feel much like cooking—
pretty simple and tasty.
Noodles and Japanese Shells
Noodles—quick convenient comfort, ease and pleas-ing, satisfaction certain, and fine when cooking for me. While Mr. Tess was working in New York during the past two weeks, my meals centered on this flour and water paste: a blank canvas each time, with a palette of possibilities. Here is a selection of options to stimulate your imagination—the small pictures link to recipes which I’ve written about in the last year or so. And finally a tuna salad with echoes of Japanese flavors.
Noodles and Japanese Shells
Noodles—quick convenient comfort, ease and pleas-ing, satisfaction certain, and fine when cooking for me. While Mr. Tess was working in New York during the past two weeks, my meals centered on this flour and water paste: a blank canvas each time, with a palette of possibilities. Here is a selection of options to stimulate your imagination—the small pictures link to recipes which I’ve written about in the last year or so. And finally a tuna salad with echoes of Japanese flavors.
Cucumber Cups
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Mr. Tess brought me a book about Japanese vegetable carving from Tokyo Fish Market when he visited San Francisco last February; I’d not tried my knife skills on any vegetables.
These little cucumber cups, called King’s Crowns in the book, didn’t look too difficult for a first attempt at decorative vegetable carving.
I don’t usually have appetizers when eating along, but the tuna salad sounded good. On a quest for wafu spaghetti ideas, I recalled reading a post about an interesting lunch using canned tuna, Kewpie mayonnaise, chopped onion, and a splash of white vinegar, then tossing that with somen.
Cucumber Cups
[/caption]
Mr. Tess brought me a book about Japanese vegetable carving from Tokyo Fish Market when he visited San Francisco last February; I’d not tried my knife skills on any vegetables.
These little cucumber cups, called King’s Crowns in the book, didn’t look too difficult for a first attempt at decorative vegetable carving.
I don’t usually have appetizers when eating along, but the tuna salad sounded good. On a quest for wafu spaghetti ideas, I recalled reading a post about an interesting lunch using canned tuna, Kewpie mayonnaise, chopped onion, and a splash of white vinegar, then tossing that with somen.
King Mushrooms with Black Sesame Somen
The Japanese grocery had fresh firm king trumpet mushrooms, a magnificent seven inches long. What luscious things I could do with those! They needed something smooth and rich, but a little risqué—a little salty, a bit unfamiliar—like a glaze of soy sauce and butter.
King Mushrooms with Black Sesame Somen
The Japanese grocery had fresh firm king trumpet mushrooms, a magnificent seven inches long. What luscious things I could do with those! They needed something smooth and rich, but a little risqué—a little salty, a bit unfamiliar—like a glaze of soy sauce and butter.
Hot Somen with Chicken and Eggplant
Spring dances toward Michigan with a leap forward, two steps back, and turn about. Yesterday was 70° (21°C) and bees were sluggishly sucking nectar from crocuses. Though crocuses wilt quickly when temperatures rise, today they are stiffly closed against a chilly 44° (6°C). There are rumors (otherwise known as weather forecasts) that it will snow tonight. This Japanese-style chicken noodle soup is comfort on a cold day. The pretty green peas and okra chips remind us that spring is coming.
Hot Somen with Chicken and Eggplant
Spring dances toward Michigan with a leap forward, two steps back, and turn about. Yesterday was 70° (21°C) and bees were sluggishly sucking nectar from crocuses. Though crocuses wilt quickly when temperatures rise, today they are stiffly closed against a chilly 44° (6°C). There are rumors (otherwise known as weather forecasts) that it will snow tonight. This Japanese-style chicken noodle soup is comfort on a cold day. The pretty green peas and okra chips remind us that spring is coming.
Sesame Noodle Sauce
I’m making an effort to cook for just myself, rather than noshing or skipping meals. Here is a simplified version the seseame sauce for noodles I’ve made in the past: I made a smaller recipe so I won’t be eating it for days and days, and I didn’t grind my own sesame seeds, added some spiciness because I was feeling hot (it was 85°F !!! —last week I had to scrape ice off the windsheild), and garnished the noodles with asparagus so this dish would be a complete meal and not a snack.
Sesame Noodle Sauce
I’m making an effort to cook for just myself, rather than noshing or skipping meals. Here is a simplified version the seseame sauce for noodles I’ve made in the past: I made a smaller recipe so I won’t be eating it for days and days, and I didn’t grind my own sesame seeds, added some spiciness because I was feeling hot (it was 85°F !!! —last week I had to scrape ice off the windsheild), and garnished the noodles with asparagus so this dish would be a complete meal and not a snack.
Chilled Somen with Mushrooms
The recipes I’ve posted for the last couple of weeks have been made with food from my pantry and freezer. I found a flank steak in the freezer, so searched for a Japanese recipe I haven’t tried yet. I found one in a book I’ve had for 25 years (but barely used), and began to think about what to serve with it. As I was flipping randomly to other recipes in her book, I saw today’s recipe in the “rice and noodles” chapter using hoshi shiitake no umani from my freezer.
Chilled Somen with Mushrooms
The recipes I’ve posted for the last couple of weeks have been made with food from my pantry and freezer. I found a flank steak in the freezer, so searched for a Japanese recipe I haven’t tried yet. I found one in a book I’ve had for 25 years (but barely used), and began to think about what to serve with it. As I was flipping randomly to other recipes in her book, I saw today’s recipe in the “rice and noodles” chapter using hoshi shiitake no umani from my freezer.
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