Avocado and Bacon Rice Bowl

https://1tess.wordpress.com
avocado, red pepper, peach, mango, and bacon donburiThe salty crispiness of bacon, the fresh crunch of lettuce, and the sweet juiciness of tomatoes, make BLT sandwiches a favorite lunch. Bacon, avocados, and tomatoes are a lesser known trio which provides a similar delight to the tongue, especially in summer when garden tomatoes are at their most flavorful.This winter has been unusually harsh: very cold and snowy here in the Midwest of the U.S. For me one escape is to eat what I want the weather to be, instead of what the climate is! This recipe from Hiroko Shimbo satisfies cravings for such a meal.
Advertisements

Lamb and Mushroom Wontons in Dashi

https://1tess.wordpress.com
eating lamb wontonsMy first bite into a wonton, in Leo Ping’s on West Liberty in 1975 in Ann Arbor, began my attraction to the delicate noodle ruffle, surrounding a little pocket of filling. Love at first sight!

Hiroko Shimbo has published this delicious Japanese flavored recipe in her latest book as “Wonton Ravioli” using a wonton skin for the bottom and another for the top; but because I love those slippery wing-like ruffles floating in clear broth, I made wontons rather than ravioli.

The dashi stock, flavored with sake, mirin and lemon juice is perfect. It’s dashi-smokey with a bit of sweet and sour accents.

Corn Cream with Crab Soup

https://1tess.wordpress.com
corn cream soup w crab_6152The winter sun-light, reflected by new white snow, makes harsh shadows on our grey and brown landscape. This amplification of the brightness is false. It’s neither warmer nor cheerier, a vision without substance.

I want the pleasant consolation of color! This pale yellow Japanese soup, with bright red and green accents and the tang of a summer sea, is a perfect recipe for this season.

Chorizo and Shrimp Rice

https://1tess.wordpress.com
Japanese Shrimp and Sausage Rice
This one-dish recipe with shrimp, sausage, peas, saffron, and ginger provides a hearty meal with remarkable complexity of flavor and fragrance. The result is like a cross between Paella and a delicate Stir Fry. The flavors permeate the rice, but because the pot has not been stirred, there are gradations of taste and fragrance from top to bottom. Does it taste Japanese? Well, I think the Japanese should claim it before someone else does!

Lamb Shanks, Japanese Style

https://1tess.wordpress.com

japanese-lamb-shanks_3759Lamb shanks so tender you can eat them with a spoon make a noteworthy meal without requiring a lot of attention, only a block time for a slow braise. Because they can be prepared a day ahead, lamb shanks can be part of a dinner for guests even the hostess can enjoy. While lamb is not widely eaten in Japan, this recipe illustrates how well basic Japanese ingredients (sake, mirin, shoyu, miso), and Japanese cooking techniques can make this dinner unique but familiar enough to be comforting.

Rosh Hashanah 2013 / 5774

https://1tess.wordpress.com
rosh-hashan-chicken_3569L’Shanah Tova!
A Good and Sweet Year!

My kitchen was redolent with the sweet spice fragrances of cinnamon, ginger, and cardamom combined with the scent of caramelizing honey as the honey cakes baked while I prepared a Jewish New Year’s meal with a Japanese accent.

Rosh Hashanah is early this year, and because the weather is so summer warm and sunny, with only a hint of low slanting autumn light, I decided to make a chicken salad with a sumiso dressing.

Barbarian Chicken: be prepared!

https://1tess.wordpress.com

japan-marinated-chix_2709Tori Namban-zuke is a versatile Japanese recipe that I love!I have prepared this Japanese marinated chicken at least once per year since 2008! This recipe is easy, but allow time for the chicken to marinate over-night. It will keep in a refrigerator for up to 5 days. Make it ahead in preparation for a busy day at work, or even better, for a party. The recipe has evolved over the years. I’ve made it with chicken thighs and breasts. I’ve fried, baked, poached, or steamed the chicken. I’ve served it hot, and cold.

Kimchi, Soba, and Pesto


My recent casual but frequent abuse use of umeboshi, the sour salty pickled plums loved in Japan, set in motion a series of meals involving kimchi and fresh Korean soba noodles. Little Tess went to the Galleria to pick up some more umeboshi for me and saw that they were selling the same brand of fresh soba she loved in California. Like any good shopper who doesn’t stick to her list she fell for a container of kimchi which she’d been craving.

Shioyaki Trout with Shoyu-Beurre Noisette Beans


Nothing looked prettier on ice at the fish counter than some pale pink and silver trout fillets to accompany the new potatoes and really ripe tomato from the farmers’ market. The green beans were so fresh they really did snap!

This post outlines how to “salt-grill” fish, and how to prepare green vegetables so they retain their bright color. Both are valuable techniques to add you your cooking repertoire.

Thighs: onion, umeboshi and shiso


This recipe is an interesting variation of the classic combination of umeboshi and shiso with chicken. By adding sauteed onions to a paste made with umeboshi and shiso, the flavor becomes richer, a little like a French sauce, yet clearly retaining its Japanese character. This chicken is roasted in the oven so it’s easy to prepare, but tastes as if you spent hours in the kitchen.