Tuesday, August 28, 2012


Cold Peach Soup

DSC_6014I tried to think of ways to use Utah peaches, a gift from a friend, before they get sooo yesterday. My husband was satisfied with peach slices as a topping on the homemade cereal he made or something simple like that.. No more ‘taro magic’ he said.  I tried not to listen. DSC_6006

I rarely make cold soup. Cold soup is like not-warm-soup minus the ‘comfort’ adjective. Why is it that warm potato soup is potato soup but cold potato soup is suddenly called Vichyssoise? I can’t even spell that without spellcheck. However, cold soup brings some flair of sophistication, do you agree? I should name this soup peachyssoise or something…nah!

Ingredients for Cold Peach Soup for 4 peopleDSC_5984

  • 3 medium peaches, peeled, pitted and sliced in thin wedges.
  • 1 small onion sliced thinly
  • Unsalted butter 2 Tablespoon
  • 1 cube chicken bullion or 1 teaspoon bullion paste dissolved in 1 cup warm water.DSC_5992
  • White wine 4 Tablespoons
  • Milk 100cc
  • Heavy cream 4 Tablespoons
  • Salt , pepper and sugar to taste.


  1. In a medium sauce pan or skillet, melt butter then sauté onion until soft and transparent.DSC_5990 
  2. Add soup stock and wine to the pan and bring to boil. Reduce heat and simmer for 2-3 minutes. Cool for 5-10 minutes.DSC_5997
  3. Put cooled onion mixture, peach slices, milk and cream into blender.DSC_6009
  4. Blend in high speed for about 1 minute or until smooth. If you like to have more velvety texture, strain with strainer.DSC_6010
  5. Salt, pepper and sugar* to taste. *Sugar is optional.
  6. Chill the soup. Serve with herbs, sour cream, cream or croutons.


Here are other peach dishes I made.DSC_5957Peachy sauce over pressure cooked chicken.

DSC_5968Peaches, broiled crisp pancetta and feta cheese sandwich. The salty pancetta and sweet peaches go well together.

DSC_5976DSC_5977Peach yogurt cake has light cheese cake flavor.

We visited Seaside Oregon last Friday. The town was bustling as they got ready for the finish line of the Hood to Coast relay on the 25th. DSCN0532DSCN0521DSCN0580DSCN0520DSCN0524Lewis and Clark statue..and my sweetheart.

DSCN0538DSCN0539We rented this two person tricycle. My husband did most of the pedaling.DSCN0536Right! Virtual coffee flavor.

DSCN0579DSCN0585We really had to try this. We chose deep fired snicker bar with million calories-it was not bad at all.

DSCN0540DSCN0558DSCN0542Many outsides of vacation rental homes are blooming with flowers.

DSCN0546Saltworks where Lewis and Clark obtained salt. DSCN0547DSCN0550DSCN0549DSCN0561DSCN0563We stayed in the Gilbert Inn many years ago. It was a charming place but pricy.

DSCN0569DSCN0570DSCN0572Honey, strap! Camera strap!

DSCN0575DSCN0577Merry-go-round-go-round-go-round…for $2 per person.

DSCN0586On the way home, we stopped by a fruit stand near a lavender field.

Tuesday, August 21, 2012

Slime Factor

Field Potato Gelato

DSC_5942Homey looking field potato (里芋) belongs to the taro clan. This starchy corm definitely has the same family trait of viscous texture. Although it is used in a variety of Japanese dishes, I don’t think dessert is this vegetable’s forte. 

Peeling a field potato used to be a nuisance. The slimy, sticky residue causes irritation on skin until I found the way to minimize the risk (Googling is a great tool) - just drop the whole thing in boiling water and cook till soft then rinse under cold running water - the skin should come off easily.DSC_5918


Now that problem is solved yet still some obstacles to overcome. Field potato is like tofu, no distinct flavor…ah…maybe that’s an advantage! It could blend in any flavor. How about the texture? No problemo! for the Japanese who found a way to use this gooey characteristic to make Gelato Magic!  Brilliant! Yeah? My husband didn’t think so but I had to try.

Strawberry Gelato

  • Boiled peeled field potato 200g
  • Strawberries 100g
  • Sugar 6 Tablespoons
  • Lemon juice 1 teaspoon
  • Heavy cream 4 Tablespoons (optional)DSC_5926
  1. Put everything in a food processer and make smoothie (about 1 minute on high).
  2. Pour in a metal pan and freeze for 1- 1/2 hours – I used a pie-pan. If it’s too solid, leave at room temperature for 2 or 3 minutes. DSC_5932

Anti-poi husband gave this healthy gelato half thumb up. I understand that he likes traditional gelato without the magic. My son likes it though, I’m not sure he feels the same way if I told him, this involve vegetable. DSC_5944DSC_5949

Julia Child

August 15th was her could-have-been 100th birthday. I read a great article about her life and cooking in the Oregonian FOODDAY. DSCN0483


Lunch date

My husband’s company has Fridays off in August. Isn’t it nice? He works in downtown Portland. Last Friday, we drove to - guess where? - Portland and had lunch at our favorite restaurant Higgins. Then we stopped at Ruby Jewel Scoops for ice cream. IMG_0169IMG_0165Love the chairs!

IMG_0164Also love the lamps.IMG_0161DSCN0481DSCN0482I bought their post card for 50 cent. It came with 32 cent stamp on it so it was actually18 cent. A pink mail box is available right there inside of store.IMG_0162


First Congregational ChurchIMG_0151When I looked up I saw this tiny church building on the top of the roof. Neat!IMG_0150 

Utah peaches It was a wonderful surprise to receive peaches from a friend who brought them back from a Utah trip. They are juicy and sweet. I should  have given some to neighbors before most of them get too ripe.

DSC_5915DSC_5910First thing we had was them on waffles. DSC_5916


My husband and I attended a lovely wedding last Saturday. Here was the stunning bride! and the lucky groom. IMG_0171