tag:blogger.com,1999:blog-65744938848130227142024-03-11T00:15:52.221-07:00nippon ninLife in America - love of food and art.Nippon Ninhttp://www.blogger.com/profile/08056339055715515833noreply@blogger.comBlogger253125tag:blogger.com,1999:blog-6574493884813022714.post-68794455095904270682015-12-15T20:32:00.001-08:002015-12-15T20:36:42.505-08:00Chocolate Jam Cake<h1>
<span style="font-size: large;">With Polka Dot Collar</span></h1>
<span style="font-size: normal;"><span style="font-size: small;"></span><Note: Once again Livewriter and Blogger are not working with each other so if this post looks a little off, my apologies></span><br />
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<span style="font-size: large;">The day has come to post my final blog. I get emotional leaving the blogging world and don’t know how to go about it…not quite ready to say goodbye so I will just say that I’m taking a long vacation…in that way, I can come back if I miss sharing the wonderfully, spectacular, amazing recipe I find on my vacation, right?</span><br />
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<span style="font-size: large;">This has been a pretty busy year. The family room remodeling we started back in June finally finished last week, yay! Four trips to see our grandchildren plus the contractor took a three week over-sea trip as well (we didn't see him for 5 weeks and I was a little worried) delayed the finish. During the extra hectic six months, I was just so ready to quit, however, I wanted to see the 5 year blog anniversary which came on December 4th. Now it’s time to do something new. </span><br />
<span style="font-size: large;">I have made some great dishes, many were good, a few were so-so and the rest were nasty. I posted them all because I didn’t have a back-up. My readers are so kind leaving very nice comments each week. I’m truly grateful for that. </span><br />
<span style="font-size: large;">This recipe I chose for my last entry is Italian cake from my old cook book, somewhat dense though, the polka dots resemble falling snow…great fit for Christmas scene (don’t you think?) and has nostalgic mayonnaise cake like flavor. </span><br />
<h3>
<span style="font-size: large;">Ingredients and Instruction for 1 nine inch cake pan (<a href="https://docs.google.com/document/d/17ATA3YFHITTMYG0qdHJMzOaxurpwaIX9EDqhDLyvbi8/edit?usp=sharing" target="_blank">Print Recipe Here</a>)</span></h3>
<span style="font-size: large;"><b>Necessary equipment</b> – food scale, stand or hand held electric mixer, sifter, 9 inch round with at least 2-1/2 inch depth cake pan, parchment paper</span><br />
<span style="font-size: large;"><b>For cake</b> -</span><br />
<ul>
<li><span style="font-size: large;">125g butter (1 stick and 1 Tablespoon), room temperature</span></li>
<li><span style="font-size: large;">1/2 cup sugar</span></li>
<li><span style="font-size: large;">1 teaspoon vanilla</span></li>
<li><span style="font-size: large;">2 eggs</span></li>
<li><span style="font-size: large;">1/2 cup strawberry jam</span></li>
<li><span style="font-size: large;">1/3 cup self rising flour*</span></li>
<li><span style="font-size: large;">1 cup all-purpose flour*</span></li>
<li><span style="font-size: large;">1 teaspoon baking soda*</span></li>
<li><span style="font-size: large;">1/2 cup cocoa powder* <b>Note</b>: Combine all asterisk marked ingredients and <u>sift 3 times</u>, do not skip this process<br />.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRvE4iYUg-BhD0WOFlSXwhN-sx9FVKh0AquLvug91xGHnxnxLUsKKqWJwaGAQA4xvef71qGmYuColmjz7w5dsTEgLJvRh_l_Xm7OVhFAY_AE7GsYydLrlU2q6JyeUMRzP1EirMdQJETak9/s1600/DSC_7646.jpg" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRvE4iYUg-BhD0WOFlSXwhN-sx9FVKh0AquLvug91xGHnxnxLUsKKqWJwaGAQA4xvef71qGmYuColmjz7w5dsTEgLJvRh_l_Xm7OVhFAY_AE7GsYydLrlU2q6JyeUMRzP1EirMdQJETak9/s320/DSC_7646.jpg" width="320" /></a> </span></li>
<li><span style="font-size: large;">3/4 cup buttermilk</span></li>
</ul>
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<a href="https://www.blogger.com/$IMG_6219%5B4%5D.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=6574493884813022714" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/$DSC_7674%5B9%5D.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/$DSC_7669%5B4%5D.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/$DSC_7668%5B4%5D.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/$DSC_7666%5B3%5D.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/$DSC_7663%5B3%5D.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>
<li><span style="font-size: large;">Grease inside of the pan with butter or oil. Cut parchment paper to fit bottom and side inside (1/2 taller than the pan) of the pan. <u>Heat oven to 350F.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPklzyRZXtoizxpM_frwZlSEeKo0nj93q_8MXbKUxVqZ1NSuLlMl4jo4RHd0gXwXQ49IvGckeUOu2wcPTizQe_5bLgAtZ50cKEmIOUoVXDj_Kdo21WaqGGcXZPcQ4yMY7yVj-444_uWAss/s1600/DSC_7645.jpg" imageanchor="1"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPklzyRZXtoizxpM_frwZlSEeKo0nj93q_8MXbKUxVqZ1NSuLlMl4jo4RHd0gXwXQ49IvGckeUOu2wcPTizQe_5bLgAtZ50cKEmIOUoVXDj_Kdo21WaqGGcXZPcQ4yMY7yVj-444_uWAss/s320/DSC_7645.jpg" width="320" /></a></u></span></li>
<li><span style="font-size: large;">In a large bowl, beat butter and sugar with mixer until light and creamy, about 3 minutes. Add eggs one at a time, beat well after each addition. Then add strawberry jam, mix very well.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX_FNhpn0h28bjgZqUPAS2kiBm9-CWOfn0zBhEL98gG_kRLhMHnkwAtOKcVJG8ZLpQOdPlzvO_55KfvgR5kPCKJmkAwO3HgtwE-brJ0at3SoZPwjl_Em9H2HOwQ3Kx4-M9R4Cr1MyEWLKk/s1600/DSC_7650.jpg" imageanchor="1"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX_FNhpn0h28bjgZqUPAS2kiBm9-CWOfn0zBhEL98gG_kRLhMHnkwAtOKcVJG8ZLpQOdPlzvO_55KfvgR5kPCKJmkAwO3HgtwE-brJ0at3SoZPwjl_Em9H2HOwQ3Kx4-M9R4Cr1MyEWLKk/s320/DSC_7650.jpg" width="320" /></a></span></li>
<li><span style="font-size: large;">Fold in pre-sifted flour mixture alternately with buttermilk with large spatula. Stir until smooth but avoid over mixing.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ8xuxA1hmOwk7A3gpFO4Gi86rqGC9hxTI8gJQ13QHDehFUSo2s_raV12UlN_oDlH8LTtMmPlX9Ja92S1MsR51bJb7iiLl0ieAUhnUvJdQjJQ-bDQbVNmLzpt20xyVLRCbyPIggDUJRzP_/s1600/DSC_7651.jpg" imageanchor="1"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ8xuxA1hmOwk7A3gpFO4Gi86rqGC9hxTI8gJQ13QHDehFUSo2s_raV12UlN_oDlH8LTtMmPlX9Ja92S1MsR51bJb7iiLl0ieAUhnUvJdQjJQ-bDQbVNmLzpt20xyVLRCbyPIggDUJRzP_/s320/DSC_7651.jpg" width="320" /></a></span></li>
<li><span style="font-size: large;">Pour batter into prepared cake pan and bake for 45 minutes until wooden skewer comes out clean. Leave in the pan for 5 minutes before turning onto wire rack to cool. Peel off the paper.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi96t2zWwEABwh3KyIwDvupA6nt8GkopUY5b6TI8fN-XNdTGKEbwxcZf6JepQ0OLG9vJF-i3qKL-eA8BNEavR553jjW8eSLD7WEhifqBAcXHRoR1zw3KIJe6YGHlBNQV_8Vy-g0jPpfaScm/s1600/DSC_7653.jpg" imageanchor="1"><img border="0" height="153" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi96t2zWwEABwh3KyIwDvupA6nt8GkopUY5b6TI8fN-XNdTGKEbwxcZf6JepQ0OLG9vJF-i3qKL-eA8BNEavR553jjW8eSLD7WEhifqBAcXHRoR1zw3KIJe6YGHlBNQV_8Vy-g0jPpfaScm/s200/DSC_7653.jpg" width="200" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXjXvvuT832dCndS6eJRyxmYOSR3LVaci1xAnmaxDuumK9hpvVlmYZKY9WNPdtPVvsmDieyHb00MIuk5osaTtNAwK1fAF3-GRI8EtuOkVQ9LieVmfgxu_CT_Vs79YsRXZ4gKEbl0zwnRef/s1600/DSC_7655.jpg" imageanchor="1"><img border="0" height="137" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXjXvvuT832dCndS6eJRyxmYOSR3LVaci1xAnmaxDuumK9hpvVlmYZKY9WNPdtPVvsmDieyHb00MIuk5osaTtNAwK1fAF3-GRI8EtuOkVQ9LieVmfgxu_CT_Vs79YsRXZ4gKEbl0zwnRef/s200/DSC_7655.jpg" width="200" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIf1na0SnYxgM9sO-roLlYDTfEJY3d6HV6vtd-ZIvRkK5niLCwIXMMIuXlU-OX3fWpxqqVkAKPz7eut6UsHw_0pum5aMLfiHv8Up7AIeFT_wMNceggozonA9xxQ4qc3UOb2A5smNbSJTFh/s1600/DSC_7656.jpg" imageanchor="1"><img border="0" height="157" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIf1na0SnYxgM9sO-roLlYDTfEJY3d6HV6vtd-ZIvRkK5niLCwIXMMIuXlU-OX3fWpxqqVkAKPz7eut6UsHw_0pum5aMLfiHv8Up7AIeFT_wMNceggozonA9xxQ4qc3UOb2A5smNbSJTFh/s200/DSC_7656.jpg" width="200" /></a></span></li>
</ol>
<span style="font-size: large;"><b>For White Chocolate Icing</b> -</span><br />
<ul>
<li><span style="font-size: large;">150g (4-3/4 oz) white chocolate, cut in small pieces though, not necessary if using round melts.</span></li>
<li><span style="font-size: large;">125g (4oz) butter, cubed</span></li>
<li><span style="font-size: large;"><span style="font-size: large;">1/3 cup cream</span> </span></li>
</ul>
<ol>
<li><span style="font-size: large;">Combine chocolate, butter and cream in a small pan. Stir oven low heat until melted. Transfer into small bowl to cool, stirring occasionally. It will be semi-solid in about 30 minutes to 1 hour. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij4bXZrF1PlXAhCbDCQf_CQpsD326KSmroEuS0eVLRlQst6SJWfVsnfiu8zeYFqq_usCYkG6bo10ebyGYggkUp5LbZGYYYSekVt9OE5DLQsf5MVD5fK1ktEUi7CqFkhfCB_vQSdWFjni98/s1600/DSC_7658.jpg" imageanchor="1"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij4bXZrF1PlXAhCbDCQf_CQpsD326KSmroEuS0eVLRlQst6SJWfVsnfiu8zeYFqq_usCYkG6bo10ebyGYggkUp5LbZGYYYSekVt9OE5DLQsf5MVD5fK1ktEUi7CqFkhfCB_vQSdWFjni98/s320/DSC_7658.jpg" width="320" /></a></span></li>
<li><span style="font-size: large;">Transfer cake to serving plate. Spread sides and top of cake evenly. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieaKbpREqozHapCyeUyCaTdUdq1cwNWy_mnERlUdcs8HbNDXRn3uhB3V2yxnzTxUZi9rs4-onumIrT3QHXc0q2A7c4gkyR15A4DkvxxHYh_aqncWflTbrIUHVnDzhEtekhx-yhuwDhAY9h/s1600/DSC_7659.jpg" imageanchor="1"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieaKbpREqozHapCyeUyCaTdUdq1cwNWy_mnERlUdcs8HbNDXRn3uhB3V2yxnzTxUZi9rs4-onumIrT3QHXc0q2A7c4gkyR15A4DkvxxHYh_aqncWflTbrIUHVnDzhEtekhx-yhuwDhAY9h/s320/DSC_7659.jpg" width="320" /></a></span></li>
</ol>
<span style="font-size: large;"><b>For Chocolate Collar</b> – measure the height , circumference of cake with ruler. Cut parchment paper accordingly.</span><br />
<ul>
<li><span style="font-size: large;">40g (1-1/3oz) white chocolate, shaved</span></li>
<li><span style="font-size: large;">80g (2-2/3oz) dark chocolate, shaved<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx-ueN9HRZTA2oGvXfjfddvnxWThpz8XoQ9gqOY22DbwrozicIXC-c1i7t6FaoVzti64jQg37ysrQZvg9cfzUTwklkHEiWnS5_V24kKfEhCI5CycPCB4_uet_SxnTQ7D-sMOlKjO9gfU_1/s1600/DSC_7662.jpg" imageanchor="1"><img border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx-ueN9HRZTA2oGvXfjfddvnxWThpz8XoQ9gqOY22DbwrozicIXC-c1i7t6FaoVzti64jQg37ysrQZvg9cfzUTwklkHEiWnS5_V24kKfEhCI5CycPCB4_uet_SxnTQ7D-sMOlKjO9gfU_1/s320/DSC_7662.jpg" width="320" /></a></span></li>
</ul>
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<li><span style="font-size: large;">Melt white chocolate in double-boiler on low heat until creamy. Drop melted chocolate randomly on prepared paper strip and smooth to flatten a little bit. Allow to set, about 40 minutes to 1 hour. Note: over-heating chocolate make the chocolate grainy so do not go beyond 120F. 96F is ideal temperature. I recommend to use instant read food thermometer.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidYgSd3TfaJUDMEvpPf78lgbSHBTzGw8KsdAWCOA0L_xii3r5CBAurau236dctMAoPIFrgwZTF7WjAmJ4qvE5FKBSC86fb8PFP2g7ixQLJenYUolB_vDVPh2AniAy1bTHFu0kBi6D9zJoF/s1600/DSC_7663.jpg" imageanchor="1"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidYgSd3TfaJUDMEvpPf78lgbSHBTzGw8KsdAWCOA0L_xii3r5CBAurau236dctMAoPIFrgwZTF7WjAmJ4qvE5FKBSC86fb8PFP2g7ixQLJenYUolB_vDVPh2AniAy1bTHFu0kBi6D9zJoF/s320/DSC_7663.jpg" width="320" /></a></span></li>
<li><span style="font-size: large;">Melt dark chocolate the same way as above. Working quickly, spread the chocolate evenly over the entire strip. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgByDJMLxzBNbVfNwk4IQLwywAW_ruhp9JmERpZAqyPHNKRB8PAeVChPxKR7fku-M8ldCnLnkiGie8_OTWLOgw8JoGUOMY1Driyzy8xl1DqKZzFfqJyEfpkHTrsOjAdDQyUt9zluvb4RN9b/s1600/DSC_7666.jpg" imageanchor="1"><img border="0" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgByDJMLxzBNbVfNwk4IQLwywAW_ruhp9JmERpZAqyPHNKRB8PAeVChPxKR7fku-M8ldCnLnkiGie8_OTWLOgw8JoGUOMY1Driyzy8xl1DqKZzFfqJyEfpkHTrsOjAdDQyUt9zluvb4RN9b/s320/DSC_7666.jpg" width="320" /></a></span></li>
<li><span style="font-size: large;">Immediately wrap the chocolate side of paper around cake. Wait for the chocolate to set. Carefully peel the paper off. Refrigerate cake until ready to serve. Dust top with cocoa powder.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhve9ucWpdRhtZq02v8MVRP1SEuPpOQhAFzybShxXgB-bmkmzjDbO0bXoJk433jez0RSRo8xnzsUk8hGXmHesIX0EM7ICn_nK2ZctcsK2Yc6phVgakcLL4M58EBwewW8Jv44eSugJHp4ZMj/s1600/DSC_7668.jpg" imageanchor="1"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhve9ucWpdRhtZq02v8MVRP1SEuPpOQhAFzybShxXgB-bmkmzjDbO0bXoJk433jez0RSRo8xnzsUk8hGXmHesIX0EM7ICn_nK2ZctcsK2Yc6phVgakcLL4M58EBwewW8Jv44eSugJHp4ZMj/s200/DSC_7668.jpg" width="200" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH1FgjSH9Q4UOxTnXE7EJJHxfdXl6U1k_AGlC9ymOOfknRJMmrs77qGT2cCY2ZH_kiz4NdqeWokrQBvzOILLK8DGD9Cwt1TUxFqGqDY4HaYY65iv8NK01g3L_Ifpz5oN7SXQc_nqEg_YMf/s1600/DSC_7669.jpg" imageanchor="1"><img border="0" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH1FgjSH9Q4UOxTnXE7EJJHxfdXl6U1k_AGlC9ymOOfknRJMmrs77qGT2cCY2ZH_kiz4NdqeWokrQBvzOILLK8DGD9Cwt1TUxFqGqDY4HaYY65iv8NK01g3L_Ifpz5oN7SXQc_nqEg_YMf/s200/DSC_7669.jpg" width="200" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo1Dh8Yv9KNIC37u3lSKFwcWaVZ-BvMI7DIQxtFz2jfhi0e63Q-oaO9iG8ml7h60bvbADpYGefSY115F8jDDhSNwpAChd4qs3OTl692s_e37V0OT952oBfan-vujtgsH47dh7LgszWGDww/s1600/DSC_7674.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo1Dh8Yv9KNIC37u3lSKFwcWaVZ-BvMI7DIQxtFz2jfhi0e63Q-oaO9iG8ml7h60bvbADpYGefSY115F8jDDhSNwpAChd4qs3OTl692s_e37V0OT952oBfan-vujtgsH47dh7LgszWGDww/s1600/DSC_7674.jpg" /></a></span></li>
</ol>
<span style="font-size: large;">I put strawberry Santas on for seasonal effect – I loved that each Santa has his own character…’みんな違って、みんないい' <b>We are all different and all</b> <b>wonderful!</b>…famous quote of <a href="https://en.wikipedia.org/wiki/Misuzu_Kaneko" target="_blank">Misuzu Kaneko</a> the Japanese poet. </span><br />
<span style="font-size: large;"><br />Like I said, every blogger is different and all are wonderful! I come to enjoy each one of you and your gifts. I was inspired, got misty eyes and laughed out loud. <br />Thank you, thank you very much! I’m thankful for my husband also for huge part of creating, without him and his support this would have never happened. I will continue to follow you as much as I can. I am wishing you the very best…you all are awesome!</span><br />
<span style="font-size: large;">First time in three years, I put up a Christmas tree…the vaulted ceiling makes the tree look so small…but cute…<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSQcgqAb3B5jDUEBFWUnlSSH8KOzkbuy0GDfeZ9Udn_Q76z6RmXrrYwC5eD_QPAwU7B0RulcZJrouBEaZcurUuhuYU2vSjEKnrP-Z2BR77ninp_gTvecOtX6Lq6RI2FiqF5TRHTZLST2Gx/s1600/IMG_6219.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSQcgqAb3B5jDUEBFWUnlSSH8KOzkbuy0GDfeZ9Udn_Q76z6RmXrrYwC5eD_QPAwU7B0RulcZJrouBEaZcurUuhuYU2vSjEKnrP-Z2BR77ninp_gTvecOtX6Lq6RI2FiqF5TRHTZLST2Gx/s1600/IMG_6219.jpg" /></a></span><br />
<span style="font-size: large;"> <span style="font-size: large;">I sincerely hope the season will bring you peace and love. </span></span><br />
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<span style="font-size: small;"></span>Nippon Ninhttp://www.blogger.com/profile/08056339055715515833noreply@blogger.com54tag:blogger.com,1999:blog-6574493884813022714.post-25029175845152680302015-11-17T07:53:00.001-08:002015-11-17T07:53:30.586-08:00Pumpkin Rolls<h1><font size="3">From Tedo’s Kitchen </font></h1> <p><font size="3"><a href="http://lh3.googleusercontent.com/-FUtMX_0Fssc/VktNIbouSaI/AAAAAAAASZ4/KxOyYLRAAUg/s1600-h/DSC_7642%25255B4%25255D.jpg"><img title="DSC_7642" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7642" src="http://lh3.googleusercontent.com/-o7ynLSDIAF0/VktNI6w5zdI/AAAAAAAASZ8/VRGlM5KaxUw/DSC_7642_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="829"></a></font></p> <p><font size="3">Tutorial YouTube videos are fascinating especially in the food genre…a black hole of video after video, you could spend hours until your brain is overflowing with information like how to make tiger sushi roll (which I will probably never attempt)…nonetheless mesmerizing, entertaining with catchy music.</font></p> <p><font size="3">My favorites are <a href="https://www.youtube.com/watch?v=bvh3N5U-78c" target="_blank"><strong>Chef Devaux</strong></a><strong>, </strong>a sushi guy, his technique is amazing! With an English speaking dog (really?) host <a href="https://www.youtube.com/watch?v=LmLkPBut8nI" target="_blank"><strong>Cooking with dog</strong></a><strong> </strong>is<strong> </strong>kind of silly but she has I mean they have many followers. I recently discovered<strong> <a href="https://www.youtube.com/watch?v=oAHgVxlCYaA&feature=youtu.be" target="_blank">Tedo’s Kitchen</a></strong> by accident. I really like his low key closed-caption presentations. </font></p> <p><font size="3"><a href="http://lh3.googleusercontent.com/-aD8kQ57cNlo/VktNJNI261I/AAAAAAAASaA/104un-DgmlU/s1600-h/DSC_7638%25255B4%25255D.jpg"><img title="DSC_7638" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7638" src="http://lh3.googleusercontent.com/-BIiT5sp8Azo/VktNJVZRseI/AAAAAAAASaE/dWjmfQFPmQ8/DSC_7638_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="374"></a></font></p> <p><font size="3">I was busy getting ready to leave for Hawaii, so my husband stepped up to this task of making the rolls. He revised Mr. Tedo’s recipe just slightly. See above link for original YouTube recipe version. There is no English subtitle but it’s not difficult to follow instruction and his dog is darling!</font></p> <h3><font size="3">Ingredients and Instruction for 6 rolls (<a href="https://docs.google.com/document/d/1pziBNMBZEaZ-ho4vV0u_U0adwrM-QcKYW13JLzM0gU0/edit?usp=sharing" target="_blank">Print Recipe Here</a></font><font size="3">)</font></h3> <p><font size="3"><strong>For dough</strong> -</font></p> <ul> <li><font size="3">300g Bread flour<br><a href="http://lh3.googleusercontent.com/-dIvPw_daUOE/VktNJj9US_I/AAAAAAAASaM/F-L2UOPAL_w/s1600-h/DSC_7589%25255B6%25255D.jpg"><img title="DSC_7589" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7589" src="http://lh3.googleusercontent.com/-P8DJ8YkP8I8/VktNKK616-I/AAAAAAAASaQ/fT_vsizFPhI/DSC_7589_thumb%25255B3%25255D.jpg?imgmax=800" width="554" height="717"></a></font></li> <li><font size="3">5g salt</font></li> <li><font size="3">25g dark brown sugar</font></li> <li><font size="3">20g white sesame oil</font></li> <li><font size="3">150g soy milk </font></li> <li><font size="3">20g live natural yeast or dry yeast</font></li> <li><font size="3">Vegetable oil or butter for greasing muffin tin</font></li></ul> <p><font size="3"><strong>For Pumpkin paste</strong> -</font></p> <ul> <li><font size="3">150g pumpkin (kabocha variety) Note: buy smallest kabocha you could find.</font></li> <li><font size="3">20g butter</font></li> <li><font size="3">20g Kibi sugar (きび砂糖) or other sugar of your choice</font></li></ul> <p><font size="3"><strong>For syrup</strong> -</font> </p> <ul> <li><font size="3">About 4 Tablespoons powdered sugar</font></li> <li><font size="3">1 teaspoon water</font></li></ul> <p><font size="3">Black sesame seeds for topping</font></p> <ol> <li><font size="3">Mix bread flour, salt and brown sugar in a large bowl. Set aside.<a href="http://lh3.googleusercontent.com/-wY6HNC-A5m0/VktNKYfX5xI/AAAAAAAASaU/jz_9BbMEn4A/s1600-h/DSC_7591%25255B5%25255D.jpg"><img title="DSC_7591" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7591" src="http://lh3.googleusercontent.com/-Iol1fftyKaU/VktNKtSMRQI/AAAAAAAASaY/yjSZ5L3UKQ8/DSC_7591_thumb%25255B2%25255D.jpg?imgmax=800" width="188" height="244"></a></font></li> <li><font size="3">Heat soy milk to 86F(lukewarm) in a small sauce pan, add yeast and stir, add to the flour mixture then add sesame oil. Mix well and knead until it comes together by hand. Cover with plastic or large lid. Raise to double in size. 1-2 hours.<br><a href="http://lh3.googleusercontent.com/-5bluBd1oWDg/VktNK4iE0YI/AAAAAAAASac/duGrJJVDFQ0/s1600-h/DSC_7595%25255B3%25255D.jpg"><img title="DSC_7595" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7595" src="http://lh3.googleusercontent.com/-h8_Xe_rDsBk/VktNLA_XJbI/AAAAAAAASak/bTIRejtIlUk/DSC_7595_thumb.jpg?imgmax=800" width="162" height="244"></a><a href="http://lh3.googleusercontent.com/-6g85nk19dM4/VktNLVSIQkI/AAAAAAAASao/CIzD7KwpK6E/s1600-h/DSC_7609%25255B3%25255D.jpg"><img title="DSC_7609" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7609" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo5pwXSMWwHJhINPoshn9bKHr5HRuAFlhi-JfdtAo3O6Lt5mEmSEuZtMsXDeE5WXPMa197UgUy8DGjUOZFH7l7c6KVOPhu5lN05DjKEaEgR7CQYeTpk8I8p3lvZUA5vb-In-n4JK-ZtPAV/?imgmax=800" width="183" height="244"></a><a href="http://lh3.googleusercontent.com/-h9Z9jIRQNyk/VktNMN6XrhI/AAAAAAAASa0/H4atQuF1A2A/s1600-h/DSC_7612%25255B3%25255D.jpg"><img title="DSC_7612" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7612" src="http://lh3.googleusercontent.com/-7TCtvJVALJ8/VktNMRor37I/AAAAAAAASa8/ex1entK_gpg/DSC_7612_thumb.jpg?imgmax=800" width="192" height="244"></a><a href="http://lh3.googleusercontent.com/-jRx23sZWN9M/VktNMs156LI/AAAAAAAASbA/f_K9F8tqLV8/s1600-h/DSC_7614%25255B3%25255D.jpg"><img title="DSC_7614" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7614" src="http://lh3.googleusercontent.com/-PeoQwJQBZqI/VktNNEDF-vI/AAAAAAAASbE/7RD0IqBf0Dk/DSC_7614_thumb.jpg?imgmax=800" width="223" height="244"></a></font></li> <li><font size="3">While the dough is rising, make the pumpkin paste – put whole pumpkin in a microwave. Microwave for 5-6 minutes on 60% power or until soft. Insert skewer to check doneness. Quarter the pumpkin and remove seeds, skin and reserve about 150g. Mush the pumpkin while it’s hot, add butter, kibi sugar, mix until creamy. If you like smoother paste, strain through fine mesh. Set aside. Note: Mr. Tedo steams the kabocha pumpkin (see the video for more detail).<br><a href="http://lh3.googleusercontent.com/-swG9tV-T-Qs/VktNNfcS1rI/AAAAAAAASbI/KoIYO4FvCbg/s1600-h/DSC_7593%25255B3%25255D.jpg"><img title="DSC_7593" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7593" src="http://lh3.googleusercontent.com/-8guTW2ukOSw/VktNNnbupYI/AAAAAAAASbM/l-LYWfklVv4/DSC_7593_thumb.jpg?imgmax=800" width="179" height="244"></a> <a href="http://lh3.googleusercontent.com/-f_4V3R40z4I/VktNN71KjqI/AAAAAAAASbQ/H4vWhoa-4hU/s1600-h/DSC_7601%25255B3%25255D.jpg"><img title="DSC_7601" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7601" src="http://lh3.googleusercontent.com/-3HylzTbv4WA/VktNOKQ2eVI/AAAAAAAASbU/iLn6XoeT4rU/DSC_7601_thumb.jpg?imgmax=800" width="194" height="244"></a></font></li> <li><font size="3">When the dough has doubled, roll out to approximately 13x9. Spread the kabocha pumpkin on top leaving about 1/2 inch space on one long end. Roll the dough from opposite long end. Now you have a log.<a href="http://lh3.googleusercontent.com/-tPuf0Xq-kec/VktNOgxCRiI/AAAAAAAASbc/t8DCbCXl7qk/s1600-h/DSC_7615%25255B3%25255D.jpg"><img title="DSC_7615" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7615" src="http://lh3.googleusercontent.com/-0nXHP-5CJ8M/VktNO-6g_VI/AAAAAAAASbg/F2qTx_ABHv0/DSC_7615_thumb.jpg?imgmax=800" width="244" height="164"></a><a href="http://lh3.googleusercontent.com/-EI-0-i1WrQw/VktNPGqBBNI/AAAAAAAASbk/BHdcb78seGw/s1600-h/DSC_7617%25255B3%25255D.jpg"><img title="DSC_7617" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7617" src="http://lh3.googleusercontent.com/-ijahAaytClk/VktNPW6ekXI/AAAAAAAASbs/oSBBvUFgZwk/DSC_7617_thumb.jpg?imgmax=800" width="244" height="164"></a><a href="http://lh3.googleusercontent.com/-8prDJZqGhUM/VktNPj3dRyI/AAAAAAAASbw/uhb6wnkJrAw/s1600-h/DSC_7619%25255B3%25255D.jpg"><img title="DSC_7619" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7619" src="http://lh3.googleusercontent.com/-0FI8Zb3pqa0/VktNP6lYVZI/AAAAAAAASb4/KAwyeIDl4dY/DSC_7619_thumb.jpg?imgmax=800" width="244" height="164"></a></font></li> <li><font size="3">Grease the muffin tin, cut the log in 6ths. Insert each piece in a muffin tin and let raise again.<br> <a href="http://lh3.googleusercontent.com/-mlXwfSZZFyo/VktNQJGSXWI/AAAAAAAASb8/P_rZIHkJ_Uk/s1600-h/DSC_7620%25255B3%25255D.jpg"><img title="DSC_7620" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7620" src="http://lh3.googleusercontent.com/-XO0OK0Xzt5Q/VktNQo7d9xI/AAAAAAAAScE/zo9R_nad9vE/DSC_7620_thumb.jpg?imgmax=800" width="244" height="164"></a><a href="http://lh3.googleusercontent.com/-mCHkN8M6-ck/VktNQ44MDoI/AAAAAAAAScI/voGP7Ota4m0/s1600-h/DSC_7625%25255B7%25255D.jpg"><img title="DSC_7625" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7625" src="http://lh3.googleusercontent.com/-mK1YcI6yZrs/VktNRF-mczI/AAAAAAAAScQ/UqkdX3dVHlg/DSC_7625_thumb%25255B1%25255D.jpg?imgmax=800" width="169" height="244"></a></font></li> <li><font size="3">Heat oven to 356F. Put in the oven to bake for 25 to 30 minutes.<a href="http://lh3.googleusercontent.com/-hW6c7rxzSEo/VktNRSzGOkI/AAAAAAAAScU/Nwnt38T34lQ/s1600-h/DSC_7631%25255B4%25255D.jpg"><img title="DSC_7631" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7631" src="http://lh3.googleusercontent.com/-bf30l1__xQ4/VktNR3-1i7I/AAAAAAAAScY/SJgugMQN8mI/DSC_7631_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="458"></a></font></li> <li><font size="3">On the center of about a 10x10 sheet of plastic wrap, mix powdered sugar and water. Gather the edges together and twist the top to secure. Poke a hole with toothpick and glaze the just baked rolls. Sprinkle the sesame seeds on top while the syrup is still wet. <a href="http://lh3.googleusercontent.com/-K5VYeCv4I8A/VktNSCmNxoI/AAAAAAAAScg/3sPJwogJthI/s1600-h/DSC_7627%25255B3%25255D.jpg"><img title="DSC_7627" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7627" src="http://lh3.googleusercontent.com/-P0ztHxMV8l8/VktNSWxZKQI/AAAAAAAASck/ryTis7lpWF4/DSC_7627_thumb.jpg?imgmax=800" width="201" height="244"></a><a href="http://lh3.googleusercontent.com/-WA41mW-GjUk/VktNS4YBXlI/AAAAAAAASco/XDdrY9SsIEU/s1600-h/DSC_7629%25255B3%25255D.jpg"><img title="DSC_7629" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7629" src="http://lh3.googleusercontent.com/-K0moLJ_t2PY/VktNTIkbHMI/AAAAAAAAScw/ZVMpK7J3pYs/DSC_7629_thumb.jpg?imgmax=800" width="187" height="244"></a><a href="http://lh3.googleusercontent.com/-8kRSdIHd1YM/VktNTcAbDWI/AAAAAAAASc4/gc_9U3UuXfE/s1600-h/DSC_7637%25255B4%25255D.jpg"><img title="DSC_7637" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7637" src="http://lh3.googleusercontent.com/-9cCoHhQHb6A/VktNTmtiJEI/AAAAAAAASdA/SSzX8bQv4vU/DSC_7637_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="371"></a></font></li></ol> <p><font size="3"></font> </p> <p><font size="3"><strong>Heee! the pic is awful!</strong> but I wanted show you my version of pumpkin (left over from above recipe) ‘œuf pudding’ of <a href="http://www.quatre.co.jp/" target="_blank"><strong>Quatre</strong></a><strong>. </strong>#todayssweets, instagram post. <a href="http://lh3.googleusercontent.com/-3o3rxQeRe4M/VktNT1pnLjI/AAAAAAAASdE/-kHHNDtrB90/s1600-h/IMG_5935%25255B4%25255D.jpg"><img title="IMG_5935" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_5935" src="http://lh3.googleusercontent.com/-Cl0qN7YcE4I/VktNUY5dl9I/AAAAAAAASdI/Jrs19itG_Vs/IMG_5935_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">Killer Kalbi recipe from <a href="http://jalna.blogspot.com/2009/01/killer-kalbi.html" target="_blank">Jalna’s blog</a>. Her blog is full of charm, laughter and sincerity. My husband and I loved this recipe…tender, juicy and flavor packed (#todaystapas).<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9X_k6hsQ6dIT2r48S-K3VLJJA1jMx_JYAgz9-FZGd2Dlv0H_ZbqnKEYze6_tGsrgS67M8FsE9OvEdOhnf52o0j40XEqqxK2-V_JiOzQ-h_wmGN9gk03-AhcLKb6hiyRoq4zjHMA1Qz66I/s1600-h/IMG_5958%25255B4%25255D.jpg"><img title="IMG_5958" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_5958" src="http://lh3.googleusercontent.com/-EZwogPT6B0k/VktNU7HLicI/AAAAAAAASdQ/NHYCcJfJq0k/IMG_5958_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">The <strong>20 foot tall golden chain tree</strong> in our back yard fell taking the roots with it. Our kind neighbor and his son came to help clear the tree limbs. We appreciated their help.<a href="http://lh3.googleusercontent.com/-WJ3Ju6hL0k0/VktNVW4PhVI/AAAAAAAASdY/Fs9H7jxwAJQ/s1600-h/IMG_5944%25255B4%25255D.jpg"><img title="IMG_5944" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_5944" src="http://lh3.googleusercontent.com/-Uz2132C9_yg/VktNc8C56gI/AAAAAAAASdc/NYZY3heboN8/IMG_5944_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="737"></a></font></p> <p><font size="3">Surprised to find strawberries in the chilly rainy weather…not expecting it to get ripe though, I can’t help cheering them. <a href="http://lh3.googleusercontent.com/-lVnvMyKSfxU/VktNdU_GIOI/AAAAAAAASdk/wVR16WRVEyY/s1600-h/IMG_5942%25255B4%25255D.jpg"><img title="IMG_5942" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_5942" src="http://lh3.googleusercontent.com/-WWVrQWxlysg/VktNdoPqcuI/AAAAAAAASds/rnHXO_WIskM/IMG_5942_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">The reason that I’m going to Hawaii is to meet this fellow. My daughter delivered him two weeks ago. <a href="http://lh3.googleusercontent.com/-9rwu2ow6PkU/VktNeDnat8I/AAAAAAAASd0/EP4TKDF-Nf8/s1600-h/11223685_10153630647370042_2163542592326194562_n%25255B5%25255D.jpg"><img title="11223685_10153630647370042_2163542592326194562_n" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="11223685_10153630647370042_2163542592326194562_n" src="http://lh3.googleusercontent.com/-51c_ZweSKGo/VktNeZdeyrI/AAAAAAAASd8/pYBbtg0Yi6M/11223685_10153630647370042_2163542592326194562_n_thumb%25255B3%25255D.jpg?imgmax=800" width="484" height="484"></a></font></p> <p><font size="3"></font> </p> <p><font size="3">I’m deeply saddened by an another terrorist attack in Paris. Sorry for your pain and my prayers are with you. <strong>Dieu soit avec vous.</strong></font></p> Nippon Ninhttp://www.blogger.com/profile/08056339055715515833noreply@blogger.com26tag:blogger.com,1999:blog-6574493884813022714.post-37140206579059493002015-11-10T13:58:00.000-08:002015-11-10T13:59:54.861-08:00Persimmon and Chicken Teriyaki<h1><font size="3">Recipe adapted from Today’s Cooking</font></h1> <p><font size="3"><a href="http://lh3.googleusercontent.com/-6CBFB1uGZmE/VkJorhfiQGI/AAAAAAAASWM/LkQzw6YgEtE/s1600-h/DSC_7582%25255B4%25255D.jpg"><img title="DSC_7582" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7582" src="http://lh3.googleusercontent.com/-YhcvEiL87r0/VkJosJvns8I/AAAAAAAASWQ/fOd4tQp8gHw/DSC_7582_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="752"></a></font></p> <p><font size="3">My husband’s co-worker gave us persimmons harvested from her own tree…my favorite, Fuyu variety with no seeds. As child, I would climb on a stone fence and snatch one…maybe two from neighbors. Some persimmon varieties are very astringent and inedible yet I knew the way to remedy the problem – peel the fruit leaving the stem intact then string it to dry in the sun. They turned very sweet…where did you get those? I don’t know why my mother bothered asking the question when she already knew the answer? I’m sure the neighbors would have gladly gave us of the abundance of the fruits since they can’t eat them all but perhaps pretending to be a <strong>shinobi</strong> (忍び /incognito) girl was thrilling…occasional scratches and bruises were part of the occupational hazard.</font></p> <p><font size="3"><a href="http://lh3.googleusercontent.com/-1tVnTV-Xf9g/VkJoseyBwlI/AAAAAAAASWU/yRQb6nkmd1g/s1600-h/DSC_7532%25255B4%25255D.jpg"><img title="DSC_7532" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7532" src="http://lh3.googleusercontent.com/-nZ_Wv3R6lW0/VkJostKSLiI/AAAAAAAASWc/q62WGaFZ3Fg/DSC_7532_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="373"></a> </font></p> <p><font size="3">I like to eat these like an apple, maybe with cream cheese though, I would like to venture out for savory dish. </font><font size="3">Again I’m on the internet, search for savory persimmon recipe. <strong>Today’s Cooking</strong> caught my interest. Luckily, I have almost everything to make it happen and it seemed very easy. I also love the speedy clean-up at the end of the meal!</font></p> <h3><font size="3">Ingredients and Instruction for two servings (<a href="https://docs.google.com/document/d/10-SQ6w95eEX26ianwYAR7rRU8P0q4eFvscUz6y2r_JE/edit?usp=sharing" target="_blank">Print Recipe Here</a>)</font></h3> <p><font size="3"><strong>Sauce</strong></font></p> <ul> <li><font size="3">4 Tablespoons soy sauce or tamari soy sauce</font></li> <li><font size="3">4 Tablespoons mirin</font></li> <li><font size="3">4 Tablespoons sake</font></li> <li><font size="3">2 teaspoons sugar</font></li></ul> <p><font size="3"><strong>Other ingredients</strong></font></p> <ul> <li><font size="3">10-12 green beans, cut both ends off, then cut in half</font></li> <li><font size="3">300g boneless chicken thigh (about 2 chicken thighs), cut in one inch cubes.</font></li> <li><font size="3">1 Tablespoon flour or cornstarch for gluten free version</font></li> <li><font size="3">1 Tablespoon vegetable oil</font></li> <li><font size="3">2 fairly firm persimmons (Fuyu variety recommended), cut in 4ths, peel skin (remove seeds if they have) then slice in 1/2 inch slices so that it will be a triangular shape.<a href="http://lh3.googleusercontent.com/-hZoZgp5HxII/VkJotXvTd5I/AAAAAAAASWs/NTRRVLcY8j4/s1600-h/DSC_7535%25255B4%25255D.jpg"><img title="DSC_7535" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7535" src="http://lh3.googleusercontent.com/-cM2b4JSEG7Q/VkJotjsARVI/AAAAAAAASWw/3X9Nq5Tk-Xg/DSC_7535_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="369"></a></font></li> <li><font size="3">1/4 cup shelled walnuts, roughly chopped if they are whole</font></li> <li><font size="3">Juice from 1 <strong><a href="https://en.wikipedia.org/wiki/Kabosu" target="_blank">kabosu</a> </strong>(かぼす)</font><font size="3"><strong> </strong> Note: I was not able to find this type of citrus, I substituted lime and satsuma orange.<a href="http://lh3.googleusercontent.com/-7XQd6EQ34XQ/VkJot1hTIVI/AAAAAAAASW4/9-zFEdbLQYw/s1600-h/DSC_7544%25255B4%25255D.jpg"><img title="DSC_7544" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7544" src="http://lh3.googleusercontent.com/-JuIAclO-UWI/VkJovGnabeI/AAAAAAAASXE/lMHboAICbDQ/DSC_7544_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="580"></a></font></li></ul> <ol> <li><font size="3">Mix sauce ingredients in a measuring cup or small bowl. Set aside</font></li> <li><font size="3">Ready ice cold water in a bowl. Blanch green beans in salted (approximately 1 Tablespoon salt to 3 cups of water) boiling water about 1 minute. Drain water then quickly submerge the green beans into the prepared cold water bowl. When the green beans get cold, remove the beans. Set aside.<br><a href="http://lh3.googleusercontent.com/-2yRCyy3yncE/VkJovQ6vnnI/AAAAAAAASXI/CQlevIrPKrc/s1600-h/DSC_7536%25255B3%25255D.jpg"><img title="DSC_7536" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7536" src="http://lh3.googleusercontent.com/-A3ZQS26oJx8/VkJovwPJQpI/AAAAAAAASXM/K6RK8NlWNpE/DSC_7536_thumb.jpg?imgmax=800" width="244" height="176"></a></font></li> <li><font size="3">Lightly coat chicken with flour or corn starch. Heat oil in large non-stick frying pan at medium heat. Brown chicken until golden in color. <a href="http://lh3.googleusercontent.com/-hzQklp6bJTs/VkJowLSoNqI/AAAAAAAASXQ/cSMYVR3Kte0/s1600-h/DSC_7540%25255B3%25255D.jpg"><img title="DSC_7540" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7540" src="http://lh3.googleusercontent.com/-8e04FMLKgek/VkJow3igc4I/AAAAAAAASXc/kMTa4Aii8r4/DSC_7540_thumb.jpg?imgmax=800" width="244" height="164"></a></font></li> <li><font size="3">Push the chicken to the side of the pan and spread persimmons in the rest of the pan. When browned, flip over to brown the other side, about 3-4 minutes per side.<br><a href="http://lh3.googleusercontent.com/-IFWKmU755tE/VkJoxOSC44I/AAAAAAAASXk/WaBqMgDVoAs/s1600-h/DSC_7551%25255B4%25255D.jpg"><img title="DSC_7551" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7551" src="http://lh3.googleusercontent.com/-haVLDYTaOD8/VkJoxTthSOI/AAAAAAAASXo/rH5Xf_0psTQ/DSC_7551_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="392"></a></font></li> <li><font size="3">Add blanched green beans and walnuts to the pan and stir.<a href="http://lh3.googleusercontent.com/-xqVmfsTg_vs/VkJoxy2KruI/AAAAAAAASXw/hNrP_16Rers/s1600-h/DSC_7553%25255B4%25255D.jpg"><img title="DSC_7553" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7553" src="http://lh3.googleusercontent.com/-22RmVIX-f3g/VkJoyJ32l7I/AAAAAAAASX8/HNq3MT3Xihw/DSC_7553_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="369"></a></font></li> <li><font size="3">Pour in the prepared sauce, simmer at low heat until sauce thickens. It takes only 1-2 minutes so keep an eye on it so as to not let it burn.<a href="http://lh3.googleusercontent.com/-ZYyilqpyqaU/VkJoyr4jh9I/AAAAAAAASYE/dLpNpAeu3Uk/s1600-h/DSC_7558%25255B8%25255D.jpg"><img title="DSC_7558" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7558" src="http://lh3.googleusercontent.com/-4J4Duk1Gmfg/VkJoy8p1DwI/AAAAAAAASYM/2tJRgoYaFyc/DSC_7558_thumb%25255B2%25255D.jpg?imgmax=800" width="554" height="371"></a></font></li> <li><font size="3">Squeeze lime and orange juice in. Stir. Serve warm.<a href="http://lh3.googleusercontent.com/-SAIQdwXjUHc/VkJozGM78hI/AAAAAAAASYU/8ld0jbT_Yfw/s1600-h/DSC_7561%25255B8%25255D.jpg"><img title="DSC_7561" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7561" src="http://lh3.googleusercontent.com/-NZMuXIgmGPA/VkJoztMwyBI/AAAAAAAASYY/uNEsPYbxeI4/DSC_7561_thumb%25255B2%25255D.jpg?imgmax=800" width="554" height="370"></a><strong>Voila!</strong><a href="http://lh3.googleusercontent.com/-887-eml7_2s/VkJozy1OCHI/AAAAAAAASYg/HlMlhcZLGsA/s1600-h/DSC_7573%25255B4%25255D.jpg"><img title="DSC_7573" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7573" src="http://lh3.googleusercontent.com/-TrvqKGUiDqo/VkJo0XJef5I/AAAAAAAASYs/cpnDCn7d56k/DSC_7573_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="380"></a></font></li></ol> <p> <font size="3"><strong>Other persimmon recipes</strong> we tried and I posted on Instagram(#todaystapas,#todayssweets) are great I think.</font></p> <p><font size="3"><strong>Caramel persimmon and banana bread</strong>…next time I have to double the recipe and would like to share with neighbors…I follow the Japanese recipe and barely filled 3x5 pan. No-wonder Japanese people are skinny (me not included).<a href="http://lh3.googleusercontent.com/-vhvpmZTTdr0/VkJo0vEx87I/AAAAAAAASY0/giOKh7d7EY8/s1600-h/IMG_5885-2%25255B4%25255D.jpg"><img title="IMG_5885-2" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_5885-2" src="http://lh3.googleusercontent.com/-Zu6fUqTvmSA/VkJo1EQPWsI/AAAAAAAASY8/MIq32cLhtJ8/IMG_5885-2_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3"><strong>Persimmon Bread</strong> by my husband….so many persimmons so little time. Next stop - Angie’s<strong> <a href="http://angiesrecipes.blogspot.com/2015/11/baked-persimmons-with-sunflower-seed.html" target="_blank">Persimmon Streusel</a></strong></font><font size="3"><a href="http://lh3.googleusercontent.com/-QMfr-6XRnHQ/VkJo1SzUeTI/AAAAAAAASZE/ct8UxjjoE4o/s1600-h/IMG_5896-3%25255B4%25255D.jpg"><img title="IMG_5896-3" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_5896-3" src="http://lh3.googleusercontent.com/-1_eWk5nX_cg/VkJo1k8di7I/AAAAAAAASZM/MMyCzMloKGs/IMG_5896-3_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">We like persimmons yet a change of pace was inevitable….oven baked cheesy meatloaf in a kabocha bowl.<a href="http://lh3.googleusercontent.com/-uWBXnjnXvh4/VkJo2IGYi-I/AAAAAAAASZQ/_odvjPhlZv4/s1600-h/IMG_5876-2%25255B4%25255D.jpg"><img title="IMG_5876-2" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_5876-2" src="http://lh3.googleusercontent.com/-3vTcMNmH8Qo/VkJo2XY2MrI/AAAAAAAASZc/HJ0q77H_Aew/IMG_5876-2_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">My mischievous Shinobi girl days are long gone…I can’t climb any fence over 3 feet tall now. </font></p> Nippon Ninhttp://www.blogger.com/profile/08056339055715515833noreply@blogger.com31tag:blogger.com,1999:blog-6574493884813022714.post-16905726252050130662015-11-03T14:39:00.000-08:002015-11-03T14:41:03.349-08:00Crunchy Yakisoba/かた焼きそば<h1><font size="3">With Seafood </font></h1> <p><font size="3"><a href="http://lh3.googleusercontent.com/-bLQEuXV4KWI/Vjk3rtA5e-I/AAAAAAAASSQ/q0tdcrfwcM4/s1600-h/DSC_7516%25255B4%25255D.jpg"><img title="DSC_7516" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7516" src="http://lh3.googleusercontent.com/-Dgn6GAIWcfk/Vjk3sHr1RII/AAAAAAAASSU/hESo6n1Dc1w/DSC_7516_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="770"></a></font></p> <p><font size="3">Dishes like this make me homesick…quite resemble to Nagasaki’s sara (pronunce sa-ra)-udon (<strong><a href="https://ja.wikipedia.org/wiki/%E7%9A%BF%E3%81%86%E3%81%A9%E3%82%93" target="_blank">皿うどん</a></strong>), seafood plus thick sauce over crunchy noodles. Nagasaki Japan’s food scene was influenced by Dutch, Portuguese and Chinese because import business thrived there in the mid 1500s. </font></p> <p><font size="3">Nagasaki’s local cuisine, champon(<a href="https://ja.wikipedia.org/wiki/%E3%81%A1%E3%82%83%E3%82%93%E3%81%BD%E3%82%93" target="_blank">ちゃんぽん</a>)…don’t call it champion though</font><font size="3"> sometime I feel like champon is champion…<strong>I am a champion and you’re</strong> <strong>gonna hear me roar!…</strong>(oops, some words trigger me to burst out singing and dancing)…anyway, other popular noodle dish sara-udon is not really udon. One source says that a noodle shop owner had trouble home delivering champon because of spilling of soup (mind you, this is pre-Tupperware era), and Nagasaki is famous for having hundreds of slopes everywhere… so that the jelly like, sauce was invented…this is more like urban legend to me but…. <strong>I see it all, I see it now… </strong></font></p> <p><font size="3"><a href="http://lh3.googleusercontent.com/-qEgYzOsI5Ug/Vjk3szoh1jI/AAAAAAAASSc/Rcm0W_NdWSE/s1600-h/DSC_7519%25255B8%25255D.jpg"><img title="DSC_7519" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7519" src="http://lh3.googleusercontent.com/-836rMcntD1Y/Vjk3tLKMVLI/AAAAAAAASSk/iKMjbWSII2k/DSC_7519_thumb%25255B2%25255D.jpg?imgmax=800" width="554" height="371"></a></font></p> <p><font size="3">This revised recipe is from <strong>Miki Fujiwara</strong>, a mega blogger whose blog ‘<strong><a href="http://ameblo.jp/mamagohann/" target="_blank">Fujiwara family’s everyday home cooking’</a></strong> has a neighborhood of 120.000 people (mind boggling, right?) who access her blog every day. </font></p> <h3><font size="3">Ingredients and Instructions for Crunchy Yakisoba - 4 servings (<a href="https://docs.google.com/document/d/1JfUuQI2G-4Rn05pRAy3dB-CcCp-_9dDpXWN6JvQ-zFo/edit?usp=sharing" target="_blank">Print Recipe Here</a>)</font></h3> <p><font size="3"><strong>For sauce</strong> </font></p> <ul> <li><font size="3">4 cups of water</font></li> <li><font size="3">1/2 teaspoon grated ginger root Note: I used fresh but you could use tubed grated ginger.</font></li> <li><font size="3">5 Tablespoons soy sauce</font></li> <li><font size="3">2 Tablespoons sugar</font></li> <li><font size="3">2 Tablespoons oyster sauce</font></li> <li><font size="3">1 Tablespoon Chinese chicken soup base (granule)</font></li> <li><font size="3">4 Tablespoons potato starch (片栗粉)</font></li></ul> <p><font size="3"><strong>Mix sauce</strong> ingredients except <u>potato starch</u> in a 4 cup glass measuring cup for easy pouring or in a medium bowl. Whisk to combine well. Put potato starch in a small bowl and add about 1/4 cup of just mixed sauce and dissolve starch with fork or chopstick. Put the whole thing back in the sauce mixture and stir well. Set aside.</font></p> <ul> <li><font size="3">8-10 cut dried shiitake, if the shiitake comes in whole then you need only 3 (cut in 4-6) </font></li> <li><font size="3">4-5 dried kikurage (black fungus/黒木耳) optional, tear in small pieces…skip it if you don’t like this stuff. </font></li> <li><font size="3">10 Tablespoons vegetable oil <u>divided.</u></font></li> <li><font size="3">450g (roughly) fresh yakisoba noodle, divided in three bundles </font></li> <li><font size="3">1 carrot peeled and cut in 2 inch lengths about 1/8 inch thick</font></li> <li><font size="3">1/4 of small cabbage roughly chopped</font></li> <li><font size="3">1/2 of onion thinly sliced</font></li> <li><font size="3">Seafood of your choice or approximately 2 cups of frozen seafood mix, available at Korean market for reasonable price, defrosted if frozen. I used shrimp, octopus, baby scallop</font></li> <li><font size="3">4 young corn from can, drain and rinsed, cut in half…I don’t care for it but I included it for the sake of my blog. </font></li> <li><font size="3">12 hard boiled quail eggs from can, drained and rinsed…next time I will hard boil them myself.</font></li> <li><font size="3">White pepper, salt</font></li> <li><font size="3">1-2 teaspoons sesame oil<a href="http://lh3.googleusercontent.com/-nLFsdH8uzvA/Vjk3tqIx7CI/AAAAAAAASSo/8XZiUCdKEPk/s1600-h/DSC_7496%25255B4%25255D.jpg"><img title="DSC_7496" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7496" src="http://lh3.googleusercontent.com/-vLqwwzvfFsk/Vjk3vKSc1kI/AAAAAAAASS4/YofTeJp0QUU/DSC_7496_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="466"></a></font> </li></ul> <ol> <li><font size="3">Soak dried shitake and kikurage (if using) in a prepared sauce. Set aside.<a href="http://lh3.googleusercontent.com/-OFfB8o43pfo/Vjk3vfnKBrI/AAAAAAAASS8/jzUDxv6a0Ag/s1600-h/DSC_7479%25255B4%25255D.jpg"><img title="DSC_7479" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7479" src="http://lh3.googleusercontent.com/--zFX7PzVuIs/Vjk3v2wgMRI/AAAAAAAASTA/eSdsrdpKbvM/DSC_7479_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="518"></a></font></li> <li><font size="3">Heat <u>3 Tablespoons</u> of oil in a large non-stick frying pan at medium heat. Loosen –up the first bundle of yakisoba noodles and spread onto the pan. When the bottom turns light brown, flip over and cook the other side until brown. Using tongs, lift and turn the noodle several times until the noodles get crunchy and golden brown. Place onto a plate with paper towel to absorb oil. Do the same for other two bundles. Set aside. <a href="http://lh3.googleusercontent.com/-2dusoTPY9tI/Vjk3weVHOdI/AAAAAAAASTI/Tg_i3Ufpnqw/s1600-h/DSC_7486%25255B4%25255D.jpg"><img title="DSC_7486" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7486" src="http://lh3.googleusercontent.com/-TWUzro9alV0/Vjk3wvp4GdI/AAAAAAAASTU/MVWQ-C56Nec/DSC_7486_thumb%25255B1%25255D.jpg?imgmax=800" width="218" height="171"></a><a href="http://lh3.googleusercontent.com/-ah26EKi9v5w/Vjk3xCy5rpI/AAAAAAAASTY/BymgdZW13mE/s1600-h/DSC_7489%25255B4%25255D.jpg"><img title="DSC_7489" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7489" src="http://lh3.googleusercontent.com/-baKSzKaTyec/Vjk3x8YpqVI/AAAAAAAASTk/VLNej1t0-GQ/DSC_7489_thumb%25255B1%25255D.jpg?imgmax=800" width="244" height="170"></a><a href="http://lh3.googleusercontent.com/-NK5u8thlNXI/Vjk3yJJOEPI/AAAAAAAASTo/60NTUdpNAfc/s1600-h/DSC_7493%25255B7%25255D.jpg"><img title="DSC_7493" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7493" src="http://lh3.googleusercontent.com/-TazCB6VdNnw/Vjk3ygp9aAI/AAAAAAAASTw/vujunIR0DNM/DSC_7493_thumb%25255B1%25255D.jpg?imgmax=800" width="244" height="213"></a></font></li> <li><font size="3">Quickly clean the same pan with a paper towel. Add the last Tablespoon of oil and heat at medium heat. Sauté the onion and carrot until soft. Add cabbage, continue to sauté until cabbage is limp, then add seafood.<a href="http://lh3.googleusercontent.com/-ijDktMLpi4Q/Vjk3y4m-JOI/AAAAAAAAST4/3EcGx_alAws/s1600-h/DSC_7503%25255B3%25255D.jpg"><img title="DSC_7503" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7503" src="http://lh3.googleusercontent.com/-zCI5zVeIV7w/Vjk3zRtilII/AAAAAAAASUA/6cNOphG0ONc/DSC_7503_thumb.jpg?imgmax=800" width="244" height="179"></a><a href="http://lh3.googleusercontent.com/-jMA9jXwrSQw/Vjk3zrrhbLI/AAAAAAAASUI/BpZFIDdtFik/s1600-h/DSC_7504%25255B8%25255D.jpg"><img title="DSC_7504" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7504" src="http://lh3.googleusercontent.com/-sS3mdQ615NQ/Vjk30HbA2JI/AAAAAAAASUQ/YK1dsToBhyM/DSC_7504_thumb%25255B2%25255D.jpg?imgmax=800" width="250" height="178"></a></font></li> <li><font size="3">Mix one more time (make sure that sauce is not separated) the prepared sauce before adding to the pan (step# 3). Cook until it thickens.</font></li> <li><font size="3">Add young corn and quail eggs, pepper and salt to taste. cook for 1-2 minutes stirring often. Pour sesame oil around the edge and stir to combine. <a href="http://lh3.googleusercontent.com/-j_Pn0wbd1pI/Vjk30SMGuYI/AAAAAAAASUc/3O7cPiF6kyU/s1600-h/DSC_7508%25255B9%25255D.jpg"><img title="DSC_7508" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7508" src="http://lh3.googleusercontent.com/-fyPrsL9iNQY/Vjk308ddXRI/AAAAAAAASUk/UkpBrdkNcaw/DSC_7508_thumb%25255B3%25255D.jpg?imgmax=800" width="554" height="368"></a></font></li> <li><font size="3">Place the yakisoba noodle on a large platter and pour the sauce over the noodles. Serve immediately to enjoy the crunchiness of the noodles. <a href="http://lh3.googleusercontent.com/-dTRgImaMr4Q/Vjk31WTl7-I/AAAAAAAASUs/AAcRkYO-ED4/s1600-h/DSC_7513%25255B4%25255D.jpg"><img title="DSC_7513" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7513" src="http://lh3.googleusercontent.com/-mlHrPcOxhp8/Vjk319awVSI/AAAAAAAASU0/Ixa3HX_-8Uk/DSC_7513_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="328"></a></font></li></ol> <p><font size="3">I bought a large can of quail eggs, then put the leftovers in the dill pickle jar…this would be nice snack. <a href="http://lh3.googleusercontent.com/-wYyuxinO7qI/Vjk32PwTGCI/AAAAAAAASU8/vsL16q-ACfo/s1600-h/DSC_7527%25255B4%25255D.jpg"><img title="DSC_7527" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7527" src="http://lh3.googleusercontent.com/-qJfcxijIHoc/Vjk32kwpTEI/AAAAAAAASVE/avgVmpfsBkY/DSC_7527_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="758"></a></font></p> <p><font size="3"><strong>Guess what I found?</strong> My husband brought a yellow rose still alive in all the rain we had in our tiny rose garden. He made a olive bread, cleaned the gutters, carved the pumpkin and got ready for Trick-or-Treaters, it was busy day…thanks honey!<a href="http://lh3.googleusercontent.com/-LHIj9WwU2Zs/Vjk33BeL7hI/AAAAAAAASVI/ziKOoaImESE/s1600-h/DSC_7526%25255B4%25255D.jpg"><img title="DSC_7526" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7526" src="http://lh3.googleusercontent.com/-Ocl3gLlXZUo/Vjk33mCSSGI/AAAAAAAASVU/JGqWsItzTfI/DSC_7526_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="712"></a></font></p> <p><font size="3">Last Saturday was very gloomy due to heavy rain. There was no good light to take the Today’s Tapas (#todaystapas) picture. This is just a ham and cheese sandwich but Halloween style. I made the face with pickled grapes and avocado. <a href="http://lh3.googleusercontent.com/-Y4hsJQriiQs/Vjk34AVUpwI/AAAAAAAASVY/gxovJ_JFxbw/s1600-h/IMG_5821%25255B4%25255D.jpg"><img title="IMG_5821" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_5821" src="http://lh3.googleusercontent.com/-feSydjyxbks/Vjk34Wy3ZUI/AAAAAAAASVk/xAzPff68Thc/IMG_5821_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">I made this <strong>Mango and Avocado salad with Pomegranate and Dukkah</strong> from <a href="http://angiesrecipes.blogspot.com/2015/10/mango-and-avocado-salad-with.html" target="_blank">Angie’s Recipe</a>. Guilt free and refreshing!<a href="http://lh3.googleusercontent.com/-zQPpd2h54ZA/Vjk342vHtpI/AAAAAAAASVs/UgfYR7kqDlY/s1600-h/IMG_5853%25255B4%25255D.jpg"><img title="IMG_5853" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_5853" src="http://lh3.googleusercontent.com/-RVj5jwVGBXI/Vjk35brCfII/AAAAAAAASV0/f5jOsd6XJSI/IMG_5853_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">Can you believe it’s November already? <strong>Oh oh oh oh oh oh oh</strong>…don’t you love this song by <strong><a href="https://www.youtube.com/watch?v=CevxZvSJLk8" target="_blank">Katy Perry</a></strong>? </font></p> Nippon Ninhttp://www.blogger.com/profile/08056339055715515833noreply@blogger.com25tag:blogger.com,1999:blog-6574493884813022714.post-63912732919103153462015-10-27T15:18:00.000-07:002015-10-27T15:19:53.130-07:00Almond Fruit Tart<h1><font size="3">Almond Cream and Poached Pear Tart</font></h1> <p><font size="3"><a href="http://lh3.googleusercontent.com/-FfSi6P5hDmo/Vi_4NkF29sI/AAAAAAAASNQ/xCtJjSGNYLM/s1600-h/DSC_7462%25255B9%25255D.jpg"><img title="DSC_7462" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7462" src="http://lh3.googleusercontent.com/-LeOAoZ9Fyn0/Vi_4OLawCAI/AAAAAAAASNU/xEqFV2HfgPM/DSC_7462_thumb%25255B3%25255D.jpg?imgmax=800" width="554" height="783"></a></font></p> <p><font size="3">I have several tart recipe up my sleeve, maybe it is silly to tackle one more? Definitely, I don’t need to acquire extra pounds though, the toasty almond aroma sounds mighty tempting…and I really have weakness for biscuity crust.</font></p> <p><font size="3">The appearance of the tart is so-so, not glamorous! However, the poached pear and almond cream are a dynamite pear…I mean, pair.</font></p> <p><font size="3"><a href="http://lh3.googleusercontent.com/-DC1ml4yz8HI/Vi_4OuXalRI/AAAAAAAASNc/7i1yA-DipMc/s1600-h/DSC_7459%25255B9%25255D.jpg"><img title="DSC_7459" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7459" src="http://lh3.googleusercontent.com/-ActqGUnNlFM/Vi_4PLHSPOI/AAAAAAAASNk/aEpRBiTCWUU/DSC_7459_thumb%25255B3%25255D.jpg?imgmax=800" width="554" height="372"></a> </font></p> <h3><font size="3">Ingredients and Instruction for 12 x 8 tart (<a href="https://docs.google.com/document/d/1k1atE5-wnkFWCf7dzQMD69_dHa_LoJiIuF-ukU3hjrQ/edit?usp=sharing" target="_blank">Print Recipe Here</a>)</font></h3> <p><font size="3"><strong>For poached pears </strong>-</font></p> <ul> <li><font size="3">3 cups red wine Note: I don’t know anything about wine so I bought cheap(est) wine at the supermarket.</font></li> <li><font size="3">1/2 cup sugar</font></li> <li><font size="3">1 star anise</font></li> <li><font size="3">5–6 pears, slice lengthwise in half then core with melon baller, peel and slice again (so that the pear is now quartered). <a href="http://lh3.googleusercontent.com/-7v1u8jYEeYs/Vi_4QGrBeiI/AAAAAAAASNw/avXi98b4XFU/s1600-h/DSC_7417%25255B4%25255D.jpg"><img title="DSC_7417" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7417" src="http://lh3.googleusercontent.com/-vZL7W51Dvl4/Vi_4Qh3LAFI/AAAAAAAASN0/DYUNPhGJpUs/DSC_7417_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="699"></a></font></li></ul> <p><font size="3"><strong>Mix</strong> red wine, sugar and star anise in a large pan, boil for 5 minutes at medium heat. Lower the heat, put prepared pears in the pan, cover and simmer for 20 minutes. Cool in the pan. Set aside Note: only part of the pears are showing.<br>.<a href="http://lh3.googleusercontent.com/-BiRHZksgLDk/Vi_4Q7l6e_I/AAAAAAAASN4/szUOXf7cEBo/s1600-h/DSC_7426%25255B3%25255D.jpg"><img title="DSC_7426" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7426" src="http://lh3.googleusercontent.com/-cQ3yccx7LRQ/Vi_4RnlIh2I/AAAAAAAASOA/aEzNY2En7RQ/DSC_7426_thumb.jpg?imgmax=800" width="219" height="244"></a><a href="http://lh3.googleusercontent.com/-DWKw7jLMkxo/Vi_4SMGLYcI/AAAAAAAASOM/MxadGNosC2o/s1600-h/DSC_7437%25255B3%25255D.jpg"><img title="DSC_7437" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7437" src="http://lh3.googleusercontent.com/-E5RaBY4LtDk/Vi_4Sncj38I/AAAAAAAASOU/VR3B6OzDa3Q/DSC_7437_thumb.jpg?imgmax=800" width="190" height="244"></a></font></p> <p><font size="3"><strong>For the crust</strong> – (do this while pears are cooking/cooling) mixer, parchment paper, pie weight (or beans) are required for this task.</font></p> <ul> <li><font size="3">1/2 cup unsalted butter (1 stick), cubed, room temperature</font></li> <li><font size="3">1/2 cup sugar</font></li> <li><font size="3">1 large egg</font></li> <li><font size="3">1 cup low-viscosity flour or cake flour, sift with baking powder below</font></li> <li><font size="3">1/2 teaspoon baking powder</font></li> <li><font size="3">1/2 cup sliced almonds, finely chopped</font></li> <li><font size="3">1/4 teaspoon Kosher salt</font></li></ul> <ol> <li><font size="3">Put butter in a stand mixer bowl with whisk. Cream the butter at medium speed then add sugar, beat until light and fluffy about 2 minutes.</font></li> <li><font size="3">Add egg and beat well, next add the flour mixture, almonds and lastly the salt, beat well at each addition…now you have a very wet dough.<a href="http://lh3.googleusercontent.com/-jfVu_EEY73c/Vi_4TecR4PI/AAAAAAAASOc/QJ2Y5hEySrg/s1600-h/DSC_7430%25255B3%25255D.jpg"><img title="DSC_7430" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7430" src="http://lh3.googleusercontent.com/-xdRZIhCNSQE/Vi_4UPeaOAI/AAAAAAAASOk/jPElbRhBHnk/DSC_7430_thumb.jpg?imgmax=800" width="244" height="172"></a><a href="http://lh3.googleusercontent.com/-sCG_j2bD34o/Vi_4UjSDqjI/AAAAAAAASOs/9teT9Ykat70/s1600-h/DSC_7431%25255B4%25255D.jpg"><img title="DSC_7431" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7431" src="http://lh3.googleusercontent.com/-9DImd2UocSo/Vi_4VEK07LI/AAAAAAAASO0/qDScOUymMM4/DSC_7431_thumb%25255B1%25255D.jpg?imgmax=800" width="245" height="171"></a></font></li> <li><font size="3">Place a large sheet of parchment paper on a flat surface. Put dough in the middle of paper, top with a second sheet of paper. Roll dough out to large enough to fit the pan you’re using. Put in the freezer to firm up, about 20 minutes.<a href="http://lh3.googleusercontent.com/-nKnUd7x5G8Q/Vi_4WRxvL-I/AAAAAAAASPA/jTxvap3hs-g/s1600-h/DSC_7433%25255B4%25255D.jpg"><img title="DSC_7433" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7433" src="http://lh3.googleusercontent.com/-KhHkOq-aorc/Vi_4WzuLjmI/AAAAAAAASPE/5YJya-bLTm0/DSC_7433_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="358"></a></font></li> <li><font size="3">Heat oven to 350F. Take dough out of the freezer, peel the top parchment paper off and lay the dough-side down into the pan and carefully peel off the remaining paper. Note: you may need to do some patchwork on the dough as you handle the dough may crack. </font></li> <li><font size="3">Place a clean sheet of parchment paper on top of the tart shell, letting ends extend over the edge. Fill with pie weights (or beans). Bake for 15 –17 minutes until the edges are slightly brown. Cool on the wire rack. Set aside.<br><a href="http://lh3.googleusercontent.com/-HD7G2h9bMoA/Vi_4Xa5wddI/AAAAAAAASPM/V9Xgjp1AxGs/s1600-h/DSC_7439%25255B3%25255D.jpg"><img title="DSC_7439" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7439" src="http://lh3.googleusercontent.com/-y5F6tzlWs0E/Vi_4XkOJz1I/AAAAAAAASPU/vSGw9a4lQc0/DSC_7439_thumb.jpg?imgmax=800" width="244" height="165"></a><a href="http://lh3.googleusercontent.com/-0ffIUVAtucY/Vi_4YMDofNI/AAAAAAAASPc/L242SFgdDHE/s1600-h/DSC_7443%25255B9%25255D.jpg"><img title="DSC_7443" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7443" src="http://lh3.googleusercontent.com/-rJRfTifX4Go/Vi_4Yag09RI/AAAAAAAASPk/A8g6sD7Heh4/DSC_7443_thumb%25255B3%25255D.jpg?imgmax=800" width="249" height="164"></a></font></li></ol> <p><font size="3"><strong>For Almond cream</strong> – or use my past tart recipes <a href="http://www.nipponnin.com/2015/07/fig-framboise-tarte.html" target="_blank">here</a><strong></strong>, or <a href="http://www.nipponnin.com/2015/05/apricot-and-sesame-seed-pie.html" target="_blank">here</a></font></p> <ul> <li><font size="3">1 and 1/2 cup unsalted butter, softened</font></li> <li><font size="3">3/4 cup sugar</font></li> <li><font size="3">3 large <u>egg yolks</u></font></li> <li><font size="3">1 and 1/2 cup almond flour</font></li> <li><font size="3">2 Tablespoons flour</font></li> <li><font size="3">1 Tablespoon lemon zest </font></li> <li><font size="3">1 teaspoon Kosher salt</font></li> <li><font size="3">1/2 teaspoon almond extract (optional)</font></li></ul> <p><font size="3"><u>Do this step while the crust is baking/cooling</u>. <strong>Place</strong> butter in a stand mixer with paddle attachment (oops, I used whisk). Beat butter at medium speed until creamy, add sugar and continue to beat, add egg yolks,flour, lemon zest, salt and extract. Mix until fluffy. Chill in the refrigerator until ready.<br><a href="http://lh3.googleusercontent.com/-DFds0fjQ_ds/Vi_4ZknisLI/AAAAAAAASPw/MwmISGGZkLo/s1600-h/DSC_7441%25255B3%25255D.jpg"><img title="DSC_7441" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7441" src="http://lh3.googleusercontent.com/-LTGZEq1WodY/Vi_4Z1PKxGI/AAAAAAAASP0/tNIzRV3OD3E/DSC_7441_thumb.jpg?imgmax=800" width="244" height="169"></a></font></p> <p><font size="3"><strong>Assembly and bake</strong> – Heat oven to 325F. Spread almond cream evenly on the top of cooled crust. Pat the pears dry with a paper towel and arrange on top of the almond cream. Bake for 40 to 45 minutes. Sprinkle toasted sliced almond on top and powder sugar (optional).<br><a href="http://lh3.googleusercontent.com/-G7LVqJwrZJU/Vi_4bbJMNaI/AAAAAAAASQA/c8-ggmvoXr8/s1600-h/DSC_7444%25255B4%25255D.jpg"><img title="DSC_7444" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7444" src="http://lh3.googleusercontent.com/-gpldX4ijI_Y/Vi_4btMY0mI/AAAAAAAASQE/F0BM-NXvhPI/DSC_7444_thumb%25255B1%25255D.jpg?imgmax=800" width="245" height="165"></a><a href="http://lh3.googleusercontent.com/-CgPWpNWRhIc/Vi_4cBJa5RI/AAAAAAAASQI/Bv9HhgAB-gc/s1600-h/DSC_7447%25255B3%25255D.jpg"><img title="DSC_7447" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7447" src="http://lh3.googleusercontent.com/-FinclTTTB1Y/Vi_4cZOdPWI/AAAAAAAASQU/rqDSltFZ-rg/DSC_7447_thumb.jpg?imgmax=800" width="244" height="163"></a></font></p> <p><a href="http://lh3.googleusercontent.com/-2JD-F3a7S-0/Vi_4c-v-b-I/AAAAAAAASQc/74Pb3iVwMZ0/s1600-h/DSC_7472%25255B4%25255D.jpg"><img title="DSC_7472" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7472" src="http://lh3.googleusercontent.com/-7_gG_C2sGec/Vi_4dhsaH5I/AAAAAAAASQk/XyjWkXflA48/DSC_7472_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="371"></a></p> <p><font size="3">Why not use left over egg whites to make ‘<strong>Tuiles’</strong> ? (#todayssweets). I draw chocolate swirls first…if you’re good at drawing (with melted chocolate), try to draw a face or an animal character like Hello Kitty? <a href="http://lh3.googleusercontent.com/-pcF6C3MgIro/Vi_4eONcXrI/AAAAAAAASQs/0R5dqxQ1vbc/s1600-h/IMG_5746%25255B4%25255D.jpg"><img title="IMG_5746" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_5746" src="http://lh3.googleusercontent.com/-T3fIh8a-Ffk/Vi_4ecrHgMI/AAAAAAAASQ0/Ih-PuEQC0zc/IMG_5746_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">My husband made the kefir biscuit last Saturday for breakfast. I think this is a winner! Light and moist and fantastic with yuzu marmalade!<a href="http://lh3.googleusercontent.com/-K2c4Q9mWMrA/Vi_4e95ouLI/AAAAAAAASQ8/6_ut-4gbyMg/s1600-h/IMG_5752%25255B4%25255D.jpg"><img title="IMG_5752" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_5752" src="http://lh3.googleusercontent.com/-l9ZlVs_PL6Q/Vi_4fSM04mI/AAAAAAAASRE/hF9LY-z_J6A/IMG_5752_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3"><strong><a href="https://en.wikipedia.org/wiki/Aspergillus_oryzae" target="_blank">Shio koji</a></strong> (塩麹) is mellow and has sweet nuance. I brined cucumber and white radishes in it but there are a variety of vegetables you can use to make nice pickle. Here I made pickle sushi rolls for nice bites between meals. (#todaystapas)<a href="http://lh3.googleusercontent.com/-NCid_yrd2-I/Vi_4fvBXvsI/AAAAAAAASRM/UKYsG6Sv2Sk/s1600-h/IMG_5774%25255B4%25255D.jpg"><img title="IMG_5774" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_5774" src="http://lh3.googleusercontent.com/-sIQp20kznqI/Vi_4gHL-LPI/AAAAAAAASRU/Q9RpOvPyryk/IMG_5774_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">Really? My husband checked the vegetable garden and surprise to find the cherry tomatoes still hanging in weathered vines. Sweet!<a href="http://lh3.googleusercontent.com/-B3sg6pvNBVk/Vi_4giCF2XI/AAAAAAAASRc/bIReQCsiWs4/s1600-h/DSC_7419%25255B4%25255D.jpg"><img title="DSC_7419" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7419" src="http://lh3.googleusercontent.com/-0ASHm96W38I/Vi_4g6spdUI/AAAAAAAASRk/VBq7xsZ2Ids/DSC_7419_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="687"></a></font></p> <p><font size="3">The cooler weather forced me to wear a jacket. Thankful that hot and sticky summer is gone…sad that pleasant and gentle October is leaving us. <br>The photo was taken at Costco parking lot. <a href="http://lh3.googleusercontent.com/-DttIC196faE/Vi_4heABYrI/AAAAAAAASRs/UWDYZvBfsWk/s1600-h/IMG_5758%25255B4%25255D.jpg"><img title="IMG_5758" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_5758" src="http://lh3.googleusercontent.com/-bvSQXFYulWw/Vi_4h_NDrXI/AAAAAAAASR0/uyoegb0wBjA/IMG_5758_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="737"></a></font></p> <p><font size="3">Have a Happy Halloween!</font></p> Nippon Ninhttp://www.blogger.com/profile/08056339055715515833noreply@blogger.com32tag:blogger.com,1999:blog-6574493884813022714.post-81252280119151085182015-10-20T11:07:00.000-07:002015-10-20T11:08:46.172-07:00Piroshky/Пирожки<h1><font size="3">Russian Stuffed Rolls</font></h1> <p><a href="http://lh3.googleusercontent.com/-7R99lMxy8rY/ViaC1NM7hjI/AAAAAAAASGk/E3tMWyVKiY8/s1600-h/DSC_7407%25255B4%25255D.jpg"><img title="DSC_7407" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7407" src="http://lh3.googleusercontent.com/-0zutYRwNFCE/ViaC1UJ7-xI/AAAAAAAASGo/W2bmnZZkOOQ/DSC_7407_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="783"></a></p> <p><font size="3">Mind you, this Is not an authentic piroshky recipe. When I researched the recipe from coast to coast, low and high, across the ocean, hill and valley…just kidding! Too many variations of this recipes that are all so good! </font></p> <p><font size="3">I ended-up using the dough recipe from one site and the meat filling recipe from a Japanese <a href="http://www.amazon.co.jp/%E9%8A%80%E3%81%AE%E3%82%B9%E3%83%97%E3%83%BC%E3%83%B3-KC%E3%83%87%E3%83%A9%E3%83%83%E3%82%AF%E3%82%B9-Kiss-%E5%B0%8F%E6%B2%A2-%E7%9C%9F%E7%90%86/dp/4063760235" target="_blank">comic book</a> (yeah, that’s right). The soy sauce seasoning makes this ‘Wafu’ yet the curry powder pulled it towards Indian…in the end, they married well, I think.<a href="http://lh3.googleusercontent.com/-QQdEG3KDQu8/ViaC13ogrvI/AAAAAAAASGw/3RUgfVu42-E/s1600-h/DSC_7401%25255B9%25255D.jpg"><img title="DSC_7401" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7401" src="http://lh3.googleusercontent.com/-j3BLX5W3gu8/ViaC2RRGeiI/AAAAAAAASG4/rnhK6wVwql8/DSC_7401_thumb%25255B3%25255D.jpg?imgmax=800" width="554" height="834"></a></font></p> <p><font size="3">You could deep-fry these (my favorite method) or bake in the oven for less guilty pleasure. </font></p> <h3><font size="3">Ingredients and Instruction for 16 rolls (<a href="https://docs.google.com/document/d/14QtSDUgJhT_CVJJU3T-cqVwl9alH_v1M0Qd_hEsGZB8/edit?usp=sharing" target="_blank">Print Recipe Here</a>)</font></h3> <ul> <li><font size="3">1 cup milk, divided</font> <li><font size="3">3 Tablespoons corn syrup</font> <li><font size="3">4 Tablespoons vegetable oil plus 1 Tablespoon</font> <font size="3">for sauté onion.</font> <li><font size="3">1 teaspoon dry yeast</font> <li><font size="3">1 small <u>egg yolk</u></font> <li><font size="3">2 and 3/4 cup bread flour</font> <li><font size="3">1 teaspoon salt</font> <li><font size="3">1/2 onion about 3/4 cup, minced</font> <li><font size="3">1 cup (about) cabbage, minced</font> <li><font size="3">1/4 pound each ground beef</font> <font size="3">and ground pork, or 1/2 pound of ground beef</font> <li><font size="3">1 hard boiled egg, minced<br></font> <a href="http://lh3.googleusercontent.com/-D82MTLGb7PE/ViaC24CPIwI/AAAAAAAASHA/gvPcYhE9zyQ/s1600-h/DSC_7357%25255B3%25255D.jpg"><img title="DSC_7357" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7357" src="http://lh3.googleusercontent.com/-r5IiHMT8sOw/ViaC3BhTdLI/AAAAAAAASHI/OATi6qx3COU/DSC_7357_thumb.jpg?imgmax=800" width="198" height="244"></a> <li><font size="3">3 teaspoons curry powder</font> <li><font size="3">2 teaspoons soy sauce</font> <li><font size="3">1 Tablespoon ketchup</font> <li><font size="3">Salt and pepper</font> <li><font size="3">Oil for frying</font> <li><font size="3">1 egg yolk for baking</font></li></ul> <ol> <li><font size="3"><strong>For the dough</strong> - Pour 1/3 cup milk in a small sauce pan. Heat it at low heat until very warm (do not boil). Add corn syrup and 4 Tablespoons vegetable oil, stir to dissolve. Add rest of milk then <u>egg yolk</u> and mix well. Turn off the heat, cool down to lukewarm. Add yeast, mix well, wait for 5 minutes to make sure the yeast is active.<a href="http://lh3.googleusercontent.com/-Q7WVy8L-XcE/ViaC3p5BYoI/AAAAAAAASHQ/mW-oUkOo1kY/s1600-h/DSC_7344%25255B3%25255D.jpg"><img title="DSC_7344" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7344" src="http://lh3.googleusercontent.com/-JFMLMqsJ-Ng/ViaC4B9Cg7I/AAAAAAAASHY/sKyvk56Lv5I/DSC_7344_thumb.jpg?imgmax=800" width="244" height="177"></a></font> <li><font size="3">Put flour and salt in a large bowl and stir with chop stick or whisk to combine. Pour milk mixture (step#1) and slowly turn the dough with chopsticks. When the dough comes together. Knead with your hands until elastic. Note: the dough may be still sticky at this point. If it’s too wet add just 1 Tablespoon of bread flour and knead it. Cover with plastic wrap and rest at room temperature for at least 1 hour.<a href="http://lh3.googleusercontent.com/-xlvPMUCJ528/ViaC4vlO5KI/AAAAAAAASHg/xnEoRD-dKM4/s1600-h/DSC_7340%25255B3%25255D.jpg"><img title="DSC_7340" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7340" src="http://lh3.googleusercontent.com/-84OeNt0QDa8/ViaC5BbMYOI/AAAAAAAASHo/rvwKR_7D9T4/DSC_7340_thumb.jpg?imgmax=800" width="244" height="163"></a> <a href="http://lh3.googleusercontent.com/-BSNujVqaVyw/ViaC5ucwDlI/AAAAAAAASHw/w9wcYEXGgUw/s1600-h/DSC_7342%25255B3%25255D.jpg"><img title="DSC_7342" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8mXVJNnatW4FyJSkeeTJD4M8as5KS4eX8TBuRvQerHhatg2f_3dKhB3RUUEpgMoqwCCpoISk2CxKM1eoThQAyRLufmYD5aNvy2a-NnonOYh31kisLOzX8mz1iYI9fJoAao3pFCc07Cbt/?imgmax=800" width="244" height="164"></a><a href="http://lh3.googleusercontent.com/-cNnBaYefBLo/ViaC6fynf_I/AAAAAAAASIA/nAaG6fhCC7w/s1600-h/DSC_7348%25255B3%25255D.jpg"><img title="DSC_7348" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7348" src="http://lh3.googleusercontent.com/-MyGIuTCAOeQ/ViaC6-BoVjI/AAAAAAAASII/AhHQ-loiaso/DSC_7348_thumb.jpg?imgmax=800" width="177" height="244"></a><a href="http://lh3.googleusercontent.com/-cAjXtWix1CM/ViaC7Lk1HVI/AAAAAAAASIQ/fucQI4J0j-Q/s1600-h/DSC_7352%25255B3%25255D.jpg"><img title="DSC_7352" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7352" src="http://lh3.googleusercontent.com/-TcoLLLwrI8s/ViaC7tR6GPI/AAAAAAAASIY/i_nuwuDkvM4/DSC_7352_thumb.jpg?imgmax=800" width="244" height="175"></a><a href="http://lh3.googleusercontent.com/-U8KyMpJwbek/ViaC8Mi-YiI/AAAAAAAASIg/9NrS7Gi0cdU/s1600-h/DSC_7353%25255B3%25255D.jpg"><img title="DSC_7353" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7353" src="http://lh3.googleusercontent.com/-dHjeZADW2tM/ViaC8i0Nf-I/AAAAAAAASIo/IYf_PbnSQBs/DSC_7353_thumb.jpg?imgmax=800" width="244" height="168"></a><a href="http://lh3.googleusercontent.com/-JHBN91KM-Fw/ViaC9Kme8QI/AAAAAAAASIw/CNOFrxltm7g/s1600-h/DSC_7355%25255B3%25255D.jpg"><img title="DSC_7355" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7355" src="http://lh3.googleusercontent.com/-Z71mpHZU7dQ/ViaC9XdX5II/AAAAAAAASI4/amDICmOgtKA/DSC_7355_thumb.jpg?imgmax=800" width="244" height="165"></a></font> <li><font size="3"><strong>For the filling</strong> – Do this step while the dough is resting. Heat 1 Tablespoon of oil in a non-stick pan at medium-low heat. Put minced onion and sauté until transparent, about 4-5 minutes. Add minced cabbage and continue sautéing until wilted about 1-2 minutes.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3tCysLoZFGxaZjix5HNOBuGruPNbXJSh2KQmuAfpBWIA_9twRXDrgaG2GOm-nTuGIYhHGBiwiVA0tigci_8muxk2aJcrOacfufbhzo329ThbtlLevkE2muxJ-zgSWcoRCjHj44FcIkMK0/s1600-h/DSC_7358%25255B3%25255D.jpg"><img title="DSC_7358" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7358" src="http://lh3.googleusercontent.com/-CeSWmVFckgM/ViaC-P1YUGI/AAAAAAAASJI/8L5UV5AhDls/DSC_7358_thumb.jpg?imgmax=800" width="244" height="164"></a> <a href="http://lh3.googleusercontent.com/-Zc0zHlON_uM/ViaC-s2jFSI/AAAAAAAASJQ/xwissXpsbSE/s1600-h/DSC_7360%25255B3%25255D.jpg"><img title="DSC_7360" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7360" src="http://lh3.googleusercontent.com/-wP_IJCfpxAU/ViaC_D6DnsI/AAAAAAAASJY/SnywBgZGYqQ/DSC_7360_thumb.jpg?imgmax=800" width="244" height="165"></a></font> <li><font size="3">Add both meats to the pan and cook until the meat turns brown. With a wooden spatula break the meat while sautéing at medium heat.</font> <li><font size="3">Season with curry powder, soy sauce, salt and pepper (about 1/2 teaspoon each), ketchup. Lastly add minced boiled egg. combine well. Set aside.</font> <font size="3">Note: take taste test here, adjust seasoning if necessary.<a href="http://lh3.googleusercontent.com/-OWBV_24OaVs/ViaC_fJgjpI/AAAAAAAASJg/AAzesrdXnYM/s1600-h/DSC_7363%25255B5%25255D.jpg"><img title="DSC_7363" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7363" src="http://lh3.googleusercontent.com/-OwYHQ1Lbx-8/ViaC_1l20vI/AAAAAAAASJo/B2VHvLBD7yI/DSC_7363_thumb%25255B2%25255D.jpg?imgmax=800" width="169" height="244"></a><a href="http://lh3.googleusercontent.com/-UCYDYq0YFs0/ViaDAdmmNwI/AAAAAAAASJw/93AhzVvCeH8/s1600-h/DSC_7365%25255B3%25255D.jpg"><img title="DSC_7365" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7365" src="http://lh3.googleusercontent.com/-G3JLbmmWld0/ViaDA7FFMmI/AAAAAAAASJ4/GsymkwYQT6M/DSC_7365_thumb.jpg?imgmax=800" width="168" height="244"></a></font> <li><font size="3"><strong>For shaping the rolls</strong> – Put dough (dough should be about double in size) on dusted surface, divide dough in 4ths. Then cut each 4th in 4 sections. Roll out each section to approximately 3 inch diameter (make the center thicker). Lay the stretched dough on the palm of your hand and put a generous 1 tablespoon of filling. Gather the edge to the center and close tight (<strong>Warning</strong>: if you neglect this task, it may result in the filling to explode). Shape them however you want to. Place it seam side down flat on the mat* or plate and let rest for 30 minutes. * Rolls continue to expand a little so give 2 inches of space between.<br><a href="http://lh3.googleusercontent.com/-rOxV_1C7kac/ViaDBfhwIhI/AAAAAAAASKA/44ZEzAPdvBw/s1600-h/DSC_7370%25255B3%25255D.jpg"><img title="DSC_7370" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7370" src="http://lh3.googleusercontent.com/-Xp9vNoogyzo/ViaDBgOMJZI/AAAAAAAASKI/ouNWPlXxHHQ/DSC_7370_thumb.jpg?imgmax=800" width="244" height="169"></a></font> <a href="http://lh3.googleusercontent.com/-JLQkxGgd7Ys/ViaDCGB5jBI/AAAAAAAASKQ/V36VW1Xybqw/s1600-h/DSC_7375%25255B3%25255D.jpg"><img title="DSC_7375" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7375" src="http://lh3.googleusercontent.com/-J1JlXT701ww/ViaDCjyQmHI/AAAAAAAASKY/F7qrmXKSOgE/DSC_7375_thumb.jpg?imgmax=800" width="244" height="165"></a><a href="http://lh3.googleusercontent.com/-fdIZuuds6fo/ViaDC6di_vI/AAAAAAAASKg/uyf3MKBvzyM/s1600-h/DSC_7377%25255B3%25255D.jpg"><img title="DSC_7377" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7377" src="http://lh3.googleusercontent.com/-A_l-kg34Mzw/ViaDDdxxYjI/AAAAAAAASKo/vWae31HFX1w/DSC_7377_thumb.jpg?imgmax=800" width="244" height="164"></a><a href="http://lh3.googleusercontent.com/-l7vYvhZrK9A/ViaDEGabp7I/AAAAAAAASKw/nQH-qFg88KU/s1600-h/DSC_7378%25255B3%25255D.jpg"><img title="DSC_7378" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7378" src="http://lh3.googleusercontent.com/-CfSe37gigxw/ViaDEoRlFeI/AAAAAAAASK4/RiXEm06nw7U/DSC_7378_thumb.jpg?imgmax=800" width="244" height="188"></a><a href="http://lh3.googleusercontent.com/-MCehqMJaJ8c/ViaDE4Ta_CI/AAAAAAAASLA/mF5ja5BTqAw/s1600-h/DSC_7382%25255B3%25255D.jpg"><img title="DSC_7382" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7382" src="http://lh3.googleusercontent.com/-TahKZr021DE/ViaDFZD4DfI/AAAAAAAASLI/vinseu91XQE/DSC_7382_thumb.jpg?imgmax=800" width="244" height="152"></a><a href="http://lh3.googleusercontent.com/-Bx73z9dsrcI/ViaDF8zPS6I/AAAAAAAASLQ/CJ78JNNFBfg/s1600-h/DSC_7384%25255B3%25255D.jpg"><img title="DSC_7384" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7384" src="http://lh3.googleusercontent.com/-UhmZ40Cuaig/ViaDGVQDW1I/AAAAAAAASLY/TcxfWp47VGA/DSC_7384_thumb.jpg?imgmax=800" width="244" height="163"></a> <li><font size="3"><strong>If you’re frying</strong> – Pour oil in heavy bottom, deep pan (make the oil at least 3 inches in depth). Heat at 320 F*. Lower the rolls seam side down gently, fry them 1-2 at time, turning occasionally until golden brown about 5-7 minutes. * if the rolls are turning brown too quickly then it’s too hot, turn it down. I set top burner to low heat setting. Receive rolls on the paper towel.<a href="http://lh3.googleusercontent.com/-y5S3ljGyrAk/ViaDGkKQsMI/AAAAAAAASLg/ExFJ5bypBVk/s1600-h/DSC_7391%25255B4%25255D.jpg"><img title="DSC_7391" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7391" src="http://lh3.googleusercontent.com/-hfTwVLQJ8Qo/ViaDHH3jaGI/AAAAAAAASLo/mRNZiCp9M0I/DSC_7391_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="377"></a> </font> <li><font size="3"><strong>If you’re baking</strong> - </font> <font size="3">Heat oven to 390F. Spray the tray with non-stick spray like Pam or brush with oil. Lay the rolls 2 inches apart. Brush each roll with egg wash (mix 1 egg yolk with 1 Tablespoon water). Bake for 12 minutes. Leftovers freeze well…enjoy later!<a href="http://lh3.googleusercontent.com/-_Yl9k9v4pYI/ViaDHhDdXJI/AAAAAAAASLw/4WtLN7ih0LY/s1600-h/DSC_7390%25255B4%25255D.jpg"><img title="DSC_7390" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7390" src="http://lh3.googleusercontent.com/-rmykPRyJ_6I/ViaDII1T0oI/AAAAAAAASL4/hukG4-sS_yA/DSC_7390_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="357"></a></font></li></ol> <p><font size="3">I picked the last of sunflower from my backyard to decorate my plate…gave me a bit of sunshine…</font></p> <p><font size="3"><a href="http://lh3.googleusercontent.com/-kakwNQMl5fU/ViaDISoRJ9I/AAAAAAAASMA/fZBNvUYzj4k/s1600-h/DSC_7396%25255B9%25255D.jpg"><img title="DSC_7396" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7396" src="http://lh3.googleusercontent.com/-_10_VHPmBng/ViaDIyl_SkI/AAAAAAAASMI/_zSjd53_sMM/DSC_7396_thumb%25255B3%25255D.jpg?imgmax=800" width="554" height="371"></a></font></p> <p><font size="4">Наслаждайтесь! (Bon appétit!)</font></p> <p><font size="4">Today’s Tapas <font size="3">and </font>Today’s Sweets <font size="3">are fun project but not for my</font> <font size="3">waist.</font> #todaystapas, #todasyssweets…</font><font size="3">I have to find other hobby quick! The photo below is mini corn dog. </font></p> <p><font size="4"><a href="http://lh3.googleusercontent.com/-eAMQAMWLxoc/ViaDJJFbATI/AAAAAAAASMQ/esE9DE2XJhw/s1600-h/IMG_5647%25255B4%25255D.jpg"><img title="IMG_5647" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_5647" src="http://lh3.googleusercontent.com/-US-RYOXRTTU/ViaDJqaUnKI/AAAAAAAASMY/lvzJwHmBvUg/IMG_5647_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">I love Haagen Dazs ice cream. I only need just a little bit to satisfy the craving…with homemade taffy topping.<a href="http://lh3.googleusercontent.com/-xq3qSvrkL98/ViaDKKzHUiI/AAAAAAAASMg/LgC2AGbuAa4/s1600-h/IMG_5638%25255B4%25255D.jpg"><img title="IMG_5638" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_5638" src="http://lh3.googleusercontent.com/-MyZeX-jDIMg/ViaDKelMBkI/AAAAAAAASMo/0kPKZ-q8kXM/IMG_5638_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">Something about <strong>monkey bread</strong> that is so comforting…decided to make it for Saturday brunch…took more time to raise the dough. It ended up with a breakfast for dinner situation. <a href="http://lh3.googleusercontent.com/-yot-wCcdLRk/ViaDK0AFtKI/AAAAAAAASMw/4caEnvBMk2k/s1600-h/IMG_5657%25255B4%25255D.jpg"><img title="IMG_5657" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_5657" src="http://lh3.googleusercontent.com/-qwTLunOFfno/ViaDLNuBuUI/AAAAAAAASM4/8TF70g0VvaY/IMG_5657_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">Have a wonderful week!</font></p> Nippon Ninhttp://www.blogger.com/profile/08056339055715515833noreply@blogger.com25tag:blogger.com,1999:blog-6574493884813022714.post-43635846095924910372015-10-13T13:59:00.000-07:002015-10-13T14:00:12.145-07:00Spicy Tofu Hot Pot<h1><font size="3">Super Easy Tofu Soup</font></h1> <p><font size="3"><a href="http://lh3.googleusercontent.com/-jhh9LgnfMl8/Vh1wwhJhuPI/AAAAAAAASEo/oabzthlEuNI/s1600-h/DSC_7338%25255B16%25255D.jpg"><img title="DSC_7338" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7338" src="http://lh3.googleusercontent.com/-mjy5wztchaA/Vh1wxCvttfI/AAAAAAAASEs/SB4M_n-yIZA/DSC_7338_thumb%25255B7%25255D.jpg?imgmax=800" width="554" height="829"></a></font></p> <p><font size="3">Do you know October 2nd is a <strong>Tofu Day</strong> in Japan? 10 in Chinese Character ‘<strong>十</strong>’ (looks like cross or plus sign doesn’t it?) has two pronunciations – Jyu and <strong>To </strong>(pronounce tow). 2’s Chinese character is very simple, just draw two lines, one on top of the other, make the top line slightly shorter. ‘<strong>二</strong>’ also has two pronunciations two…I mean too. Nee and <strong>Fu</strong>. See where I’m going with this? </font></p> <p><font size="3">Inexpensive, available in supermarkets everywhere, versatile tofu is a Japanese kitchen staple. This tofu dish is incredibly easy and quick, the spicy tobanjyan sooth your melancholic soul. </font></p> <p><font size="3"><u>The recipe is just guideline, adjust to your own taste.</u></font></p> <p><font size="3"><a href="http://lh3.googleusercontent.com/-dGHssoQpjLg/Vh1wxcBeMOI/AAAAAAAASE0/BcyigmMIJmo/s1600-h/DSC_7334%25255B4%25255D.jpg"><img title="DSC_7334" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7334" src="http://lh3.googleusercontent.com/-sIl7WybOtM0/Vh1wyDk8NII/AAAAAAAASE8/AgSfhiCeWyM/DSC_7334_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="782"></a> </font></p> <h3><font size="3">Ingredients and Instruction for two servings (<a href="https://docs.google.com/document/d/1pHjld-64cAUF7t_nqHuLnoH0V44-xstfYpWbzhg9Emw/edit?usp=sharing" target="_blank">Print Recipe Here</a>)</font></h3> <p><font size="3">Nice to have equipment – small stone pot with lid</font></p> <ul> <li><font size="3">150 cc water</font></li> <li><font size="3">2 teaspoons instant dashi powder Note; I used no-MSG granule type.</font></li> <li><font size="3">4 Tablespoons soy sauce or tamari sauce</font></li> <li><font size="3">1 to 2 teaspoons tobanjyan (豆板醤/spicy miso paste) available in tube or jar. </font></li> <li><font size="3">1 package Japanese style soft tofu, drained and cut in 4ths</font></li> <li><font size="3">2-3 stalks of green onion or 1 long green onion, cut the white part -diagonally</font></li> <li><font size="3">1/3 cup tempura batter crumbs (agedama/揚げ玉 or tenkasu/天かす) they comes in a bag, find in refrigerated section of a Japanese market. Note: Homemade tempura batter crumbs – Fish out with a slotted spoon the crumbs naturally occur when you frying tempura. </font></li></ul> <ol> <li><font size="3">Pour water in stone pot or bottom heavy small pan and boil.</font></li> <li><font size="3">Add dashi powder and stir to dissolve</font></li> <li><font size="3">Add soy sauce.</font></li> <li><font size="3">Add tobanjyan and mix well. cook until liquids come to a full boil.</font></li> <li><font size="3">Lower the heat and place tofu in the pot. Put lid on and cook for about 5 -7 minutes. Turn tofu once mid way.</font></li> <li><font size="3">Add green onion and cook for additional 2 minutes.<a href="http://lh3.googleusercontent.com/-Hz5al6n2IJs/Vh1wyTHyheI/AAAAAAAASFE/UNmBbSjcMIs/s1600-h/DSC_7329%25255B4%25255D.jpg"><img title="DSC_7329" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7329" src="http://lh3.googleusercontent.com/-VS7O1REFln4/Vh1wy2KePZI/AAAAAAAASFM/AyXbEDZD_Cw/DSC_7329_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="397"></a></font></li> <li><font size="3">Sprinkle tempura crumbs on top, cook for 30 second to soften the crumbs or serve immediately if you prefer crunchy texture. <a href="http://lh3.googleusercontent.com/-g7jxqxZ5mxE/Vh1wzUTcH2I/AAAAAAAASFU/D86em_KRFlU/s1600-h/DSC_7333%25255B4%25255D.jpg"><img title="DSC_7333" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7333" src="http://lh3.googleusercontent.com/-bfTIDy4lZLg/Vh1wz9MmCFI/AAAAAAAASFc/X5Afgp2NiGw/DSC_7333_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="368"></a></font></li></ol> <p><font size="3"><strong>Variation#1</strong> – Instead of Tofu, add rinsed frozen udon noodle<br><strong>Variation #2</strong> – Add kimchi and it’s own juice to make knock-off kimchi jjiage</font></p> <p><font size="3">From instagram posts of Today’s TAPAS (#todaystapas) and Today’s Sweets(#todayssweets) - </font></p> <p><font size="3">I love <strong>Tamago yaki</strong> (卵焼き/Japanese style omelet). The amazing quilt underneath is a gift from a friend…she is so talented and very kind.</font><font size="3"><a href="http://lh3.googleusercontent.com/-mmV3PCGEEB4/Vh1w0cK2YCI/AAAAAAAASFk/7v01IXYB2t0/s1600-h/IMG_5573%25255B4%25255D.jpg"><img title="IMG_5573" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_5573" src="http://lh3.googleusercontent.com/-mhtNZ7khOfU/Vh1w09Z7AeI/AAAAAAAASFs/aV7ar0QLphc/IMG_5573_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3"><strong>Pickled Grapes</strong> (the recipe in <strong>bon apetit</strong> magazine) is delightful! Ready in 30 minutes, great in salad or for snack.<a href="http://lh3.googleusercontent.com/-zJLJJXb2GXU/Vh1w1MPYyXI/AAAAAAAASF0/p0zY6hFmdv0/s1600-h/IMG_5604%25255B4%25255D.jpg"><img title="IMG_5604" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_5604" src="http://lh3.googleusercontent.com/-MrH_q8d8avA/Vh1w1rfZYvI/AAAAAAAASF8/8H_0vTox478/IMG_5604_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">Well received, lovely<strong> Hokkaido Chiffon Cupcakes</strong> with custard cream filling for a church function. The recipe links - <strong><a href="http://www.bakeforhappykids.com/2014/07/hokkaido-chiffon-cupcakes.html" target="_blank">Bake for Happy kids</a></strong> or <strong><a href="http://nasilemaklover.blogspot.com.au/2012/04/hokkaido-chiffon-cupcakes.html" target="_blank">Nasi Lemak Lover</a></strong>. I must say…I did a good job!<a href="http://lh3.googleusercontent.com/-nn_9ueyKqSo/Vh1w2G1AKBI/AAAAAAAASGE/vakF5yMXBQo/s1600-h/IMG_5589%25255B4%25255D.jpg"><img title="IMG_5589" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_5589" src="http://lh3.googleusercontent.com/-VU3tRSLF3gk/Vh1w2idEyqI/AAAAAAAASGM/d8uxYOmlxpo/IMG_5589_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">Night fall comes early now, I just have one of those, a cup of decaffeinated earl gray tea and a good book to curl up with…when I wake in the morning, it’s still dark. I feel like I need mega dose of Vitamin D. </font></p> Nippon Ninhttp://www.blogger.com/profile/08056339055715515833noreply@blogger.com20tag:blogger.com,1999:blog-6574493884813022714.post-41658477522956495162015-10-06T13:29:00.000-07:002015-10-06T13:31:00.747-07:00Chicken and Mushroom Sweet Rice<h1><font size="3">鶏ときのこの炊き込みおこわ</font></h1> <p><font size="3"><a href="http://lh3.googleusercontent.com/-0jdqHKzyqz4/VhQvSTW-qbI/AAAAAAAASAM/053I3miZLJc/s1600-h/DSC_7283%25255B4%25255D.jpg"><img title="DSC_7283" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7283" src="http://lh3.googleusercontent.com/-OaLfV1mmJZc/VhQvS-85qFI/AAAAAAAASAQ/sKFyGKDonLI/DSC_7283_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="773"></a>White rice was valuable and hard to obtain long ago in Japan. Putting ingredients in a stone pot along with seasoning added to the rice cooking method was welcomed because you could use less rice. It has evolved since then and hundreds of recipes are available now days but my favorite still is the five ingredients rice(<strong><a href="http://www.kyounoryouri.jp/recipe/17822_%B8%DE%CC%DC%A4%B4%C8%D3.html" target="_blank">五目ご飯</a></strong>), because I get nostalgic about my late mother…she made the best seasoned rice…my complaint was that she only made it on special occasions; 1-2 times a year.<a href="http://lh3.googleusercontent.com/-5TqgOPl4p4k/VhQvTW8EAoI/AAAAAAAASAY/nAFg79CAex8/s1600-h/DSC_7282%25255B4%25255D.jpg"><img title="DSC_7282" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7282" src="http://lh3.googleusercontent.com/-kpWIpsEKmzs/VhQvT7SjudI/AAAAAAAASAg/cEi0_aj0YjA/DSC_7282_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="398"></a></font></p> <p><font size="3"> It tastes great even if it gets cold, plus no need for side dish…maybe some pickle or salted plum(梅干)?…clear broth is not too bad a combination either…mmm…baked egg(卵焼き), I must add.</font></p> <h3><font size="3">Ingredients and Instruction for 3-4 servings (<a href="https://docs.google.com/document/d/1j_vBG0iF5AmU2DZLUCIlvVcer6dg4db2NHRiEZqBxPA/edit?usp=sharing" target="_blank">Print Recipe Here</a>)<br><font style="font-weight: normal">Revised recipe of Masahiro </font><font style="font-weight: normal">Kasahara</font></font></h3> <p><font size="3">Necessary equipment –rice cooker</font></p> <ul> <li><font size="3">2 cups (<u>rice cooker cup</u>) sweet rice (もち米)</font></li> <li><font size="3">1 package shimeji mushroom, cut off ends, separate</font></li> <li><font size="3">1 package enoki mushroom, cut off the ends, cut in half then separate</font></li> <li><font size="3">4 shiitake mushroom remove stems, chop cap into 4-5 pieces<a href="http://lh3.googleusercontent.com/-yJaCZM1oGBA/VhQvUPtwOSI/AAAAAAAASAo/X7DoRjwsahw/s1600-h/DSC_7258%25255B4%25255D.jpg"><img title="DSC_7258" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7258" src="http://lh3.googleusercontent.com/-zH-6XfUCGxs/VhQvUl_VwDI/AAAAAAAASAw/Cz4AThEoEik/DSC_7258_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="374"></a></font></li> <li><font size="3">2 chicken thighs, boneless, skin on, butterfly the chicken so that the chicken is mostly flat. </font></li> <li><font size="3">Combined seasoning (3 Tablespoons soy sauce or tamari, 2 Table spoons each of mirin and sake) mixed in a measuring cup.</font></li> <li><font size="3">2x4 dried kelp sheet, clean the surface with moist paper towel</font></li> <li><font size="3">1-2 stems of mitsuba/Japanese parsley (optional) roughly cut leaves.<a href="http://lh3.googleusercontent.com/-4bwCT24wId4/VhQvVBBXzpI/AAAAAAAASA4/q0hkGt2B_JY/s1600-h/DSC_7261%25255B4%25255D.jpg"><img title="DSC_7261" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7261" src="http://lh3.googleusercontent.com/-MXDtqqLSUK0/VhQvVl6EyBI/AAAAAAAASBA/6DrS1bzkHfg/DSC_7261_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="369"></a></font></li></ul> <ol> <li><font size="3">Wash rice and soak in plenty of water. Cover with plastic wrap. Refrigerate for 3-4 hours. If you are using regular white rice then soak just 30 minutes.<a href="http://lh3.googleusercontent.com/-HKks3z2d2DA/VhQvV4WldsI/AAAAAAAASBI/iaZjiWDzf34/s1600-h/DSC_7257%25255B4%25255D.jpg"><img title="DSC_7257" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7257" src="http://lh3.googleusercontent.com/-9unn33DjY70/VhQvWZAfJBI/AAAAAAAASBQ/33Vejqa7EYE/DSC_7257_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="381"></a></font></li> <li><font size="3">Put all mushrooms in a non-stick frying pan. Dry sauté mushroom at low- medium heat until the volume goes down to about half and it becomes aromatic, about 3-4 minutes. Set aside.<a href="http://lh3.googleusercontent.com/-jDxCQLtRiGY/VhQvW7nTbTI/AAAAAAAASBY/rBDxQPXOpQ4/s1600-h/DSC_7262%25255B4%25255D.jpg"><img title="DSC_7262" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7262" src="http://lh3.googleusercontent.com/-eqtY73v35h8/VhQvXE4aJiI/AAAAAAAASBg/U9b-NWSG84o/DSC_7262_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="369"></a></font></li> <li><font size="3">Heat another pan (or quickly clean the same pan used in step #2) at medium-high. Place chicken skin side down to brown the skin only, about 4 minutes then remove from heat. When the chicken is safe to handle, cut in chunks. Set aside.<br><a href="http://lh3.googleusercontent.com/-TJ4Id3hLT_c/VhQvXmoP6kI/AAAAAAAASBs/HWv4e8Myuqk/s1600-h/DSC_7265%25255B5%25255D.jpg"><img title="DSC_7265" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7265" src="http://lh3.googleusercontent.com/-G61N4h4djpk/VhQvYJdTQHI/AAAAAAAASBw/cduX3Djf63w/DSC_7265_thumb%25255B2%25255D.jpg?imgmax=800" width="249" height="170"></a><a href="http://lh3.googleusercontent.com/-1x2qKA8GZJ8/VhQvYfVbV_I/AAAAAAAASB4/CeiU4aeJeiM/s1600-h/DSC_7267%25255B3%25255D.jpg"><img title="DSC_7267" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7267" src="http://lh3.googleusercontent.com/-PCpqUi6zQ_w/VhQvY30Wc_I/AAAAAAAASCA/Y37kOjf9ZXw/DSC_7267_thumb.jpg?imgmax=800" width="244" height="171"></a><a href="http://lh3.googleusercontent.com/-gCZKaR4416w/VhQvZGVfu6I/AAAAAAAASCM/lCe1YPHWoVQ/s1600-h/DSC_7270%25255B4%25255D.jpg"><img title="DSC_7270" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7270" src="http://lh3.googleusercontent.com/-cHt3g3nB58c/VhQvZ8dBxvI/AAAAAAAASCQ/rJ3ibOnCxJk/DSC_7270_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="363"></a></font></li> <li><font size="3">Drain the rice and put in the rice cooker, add sautéed mushroom, chicken, mixed seasoning, 1 cup water* and push kelp in the liquid. Cook as normal (if you have a ‘Quick’ feature in your rice cooker, you may opt for that). * if you like softer rice, add another 1/4 cup of water.<a href="http://lh3.googleusercontent.com/-72NniMLyJq4/VhQvaJsp5aI/AAAAAAAASCY/Z9aM8YA7cZM/s1600-h/DSC_7273%25255B3%25255D.jpg"><img title="DSC_7273" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7273" src="http://lh3.googleusercontent.com/-ZaYCTIqmcjU/VhQvahA2_vI/AAAAAAAASCg/lbZ0hxiqX7A/DSC_7273_thumb.jpg?imgmax=800" width="244" height="161"></a><a href="http://lh3.googleusercontent.com/-4uaKjx1g_gU/VhQvazO4_RI/AAAAAAAASCo/ruC1UNGcjS0/s1600-h/DSC_7275%25255B3%25255D.jpg"><img title="DSC_7275" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7275" src="http://lh3.googleusercontent.com/-5p74rrC48Ys/VhQvbX_Vj8I/AAAAAAAASCw/cbPXd3tOeoA/DSC_7275_thumb.jpg?imgmax=800" width="165" height="244"></a><a href="http://lh3.googleusercontent.com/-uEwv1-ACEpg/VhQvb3cRayI/AAAAAAAASC8/IVNIFaDZpus/s1600-h/DSC_7279%25255B3%25255D.jpg"><img title="DSC_7279" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7279" src="http://lh3.googleusercontent.com/--MQ0TPS2tyM/VhQvca2jw9I/AAAAAAAASDA/LkQ2T9HPAAM/DSC_7279_thumb.jpg?imgmax=800" width="244" height="165"></a></font></li> <li><font size="3">When it’s done, remove kelp, stir to combine with rice spatula, top with mitsuba and serve.<a href="http://lh3.googleusercontent.com/-9pmQGmCuPCU/VhQvchXc9lI/AAAAAAAASDI/VhuVjOwjXu0/s1600-h/DSC_7286%25255B4%25255D.jpg"><img title="DSC_7286" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7286" src="http://lh3.googleusercontent.com/-FWSkeUD9k20/VhQvdBzGrmI/AAAAAAAASDQ/bZ6c-nY0o1s/DSC_7286_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="371"></a> </font></li></ol> <p><font size="3"></font> </p> <p><font size="3">Some of my Today’s Sweets instagram post (#todayssweets…do not confuse with Today’s TAPAS) – Soy milk pudding with dark brown sugar syrup…not bad! <a href="http://lh3.googleusercontent.com/-TTO97wu6Snc/VhQvdl0WttI/AAAAAAAASDY/nSiULvrxV60/s1600-h/IMG_5491%25255B4%25255D.jpg"><img title="IMG_5491" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_5491" src="http://lh3.googleusercontent.com/-TWJa1TD6I-Y/VhQvdye_e6I/AAAAAAAASDk/TGdwsxMLzU8/IMG_5491_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">Some of my Today’s Sweets are store bought. This fruit tart from <strong><a href="http://www.sainthonorebakery.com/" target="_blank">Saint-Honoré</a></strong> French pasty shop in downtown Lake Oswego. I liked it! <a href="http://lh3.googleusercontent.com/-deyVzoWslWQ/VhQveZOcJsI/AAAAAAAASDo/l5aehk5wZuk/s1600-h/IMG_5469-1%25255B4%25255D.jpg"><img title="IMG_5469-1" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_5469-1" src="http://lh3.googleusercontent.com/-qYoDLbbhyAQ/VhQve_s5NQI/AAAAAAAASDw/ALsIFJ6GolE/IMG_5469-1_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">Speaking of French, oui, oui, we dined at <strong><a href="http://www.cocottepdx.com/" target="_blank">Cocotte</a></strong> – Fried frog legs! Son goût comme le poulet (It tastes like chicken)!<a href="http://lh3.googleusercontent.com/-BzRTR1NvCVQ/VhQvfW7cdMI/AAAAAAAASD4/9dNnGp_y4H4/s1600-h/IMG_5565%25255B4%25255D.jpg"><img title="IMG_5565" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_5565" src="http://lh3.googleusercontent.com/-e6zLF6v4DfA/VhQvf39-N3I/AAAAAAAASEA/hPz-cLH1r60/IMG_5565_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">Our Anniversary and my birthday were both last week. I received bouquets of flowers, a plant and some chocolate from my husband, friends and neighbor. <a href="http://lh3.googleusercontent.com/-IV24HNbCgBY/VhQvgSoh_kI/AAAAAAAASEI/_eDJErnHjKI/s1600-h/IMG_5562%25255B4%25255D.jpg"><img title="IMG_5562" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_5562" src="http://lh3.googleusercontent.com/-tLgWVyAbEDM/VhQvg2tBIqI/AAAAAAAASEU/Q4VSIQLgSQo/IMG_5562_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="737"></a>I’m flowered…I mean, floored with gratitude!</font></p> Nippon Ninhttp://www.blogger.com/profile/08056339055715515833noreply@blogger.com18tag:blogger.com,1999:blog-6574493884813022714.post-70298406736200423182015-09-29T14:34:00.001-07:002015-09-29T14:34:38.733-07:00Sunlartan/酸辣湯<h1><font size="3">Chinese Sour Soup</font></h1> <p><font size="3"><a href="http://lh3.googleusercontent.com/-8KqdVVmPkYQ/VgsDzLztGPI/AAAAAAAAR9Q/Q252Rs1yNj8/s1600-h/DSC_7198%25255B4%25255D.jpg"><img title="DSC_7198" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7198" src="http://lh3.googleusercontent.com/-SwRtl876724/VgsDzkUbIgI/AAAAAAAAR9U/9asXCYYEEEQ/DSC_7198_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="806"></a></font></p> <p><font size="3">We’re officially in autumn, I see some leaves are turning colors. The cooler temperature calls for warm soup that should not be complicated. I made this mostly from what’s in the refrigerator. </font></p> <p><font size="3"><a href="http://lh3.googleusercontent.com/-8ziBXcPNv0c/VgsD0F1DobI/AAAAAAAAR9c/sWyhna4i3eY/s1600-h/DSC_7203%25255B8%25255D.jpg"><img title="DSC_7203" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7203" src="http://lh3.googleusercontent.com/-XzidUKxryS4/VgsD0fmQNlI/AAAAAAAAR9k/PbXb8WXjjDk/DSC_7203_thumb%25255B2%25255D.jpg?imgmax=800" width="554" height="364"></a></font></p> <h3><font size="3">Ingredients and Instruction for two servings (<a href="https://docs.google.com/document/d/1-OjJfHurFSrdnEKkKxkYqPvOxRXHUaNJ_yjzwy6vego/edit?usp=sharing" target="_blank">Print Recipe Here</a>)<a href="http://lh3.googleusercontent.com/-EBdVhoT9da4/VgsD0vb1ycI/AAAAAAAAR9w/dtxgvb5mKgo/s1600-h/DSC_7180%25255B4%25255D.jpg"><img title="DSC_7180" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLBMY3E7zi-5g5JBZVoImQuxZQtZ1Ol1szkC4pGceBxNS4TuoY-HEpBJ_v6ofN0Qe4J1OXFdiw3Dx7ARX8pM-sqKBhWms0IXhRbiSclPYAfMCYCC6IJb_aOH-uwqBGSvvF8fbt6MzhuDI1/?imgmax=800" width="554" height="829"></a></font></h3> <ul> <li><font size="3">1 teaspoon sesame oil</font></li> <li><font size="3">1/2 pounds pork cut into small pieces You may substitute with chicken</font></li> <li><font size="3">1 stalk green onion minced</font></li> <li><font size="3">2 inch ginger root, skinned and minced</font></li> <li><font size="3">2 Tablespoons sake</font></li> <li><font size="3">1-1/2 cup water</font></li> <li><font size="3">1 bok choy separate green and white parts then sliced thinly</font></li> <li><font size="3">1 small bag enoki mushrooms, discard bottom dark ends, cut in 2 inches length<a href="http://lh3.googleusercontent.com/-yppBStavIew/VgsD1unI8UI/AAAAAAAAR98/RKOVJclyglE/s1600-h/DSC_7184%25255B4%25255D.jpg"><img title="DSC_7184" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7184" src="http://lh3.googleusercontent.com/-r95EqbhqVPI/VgsD2BMcV3I/AAAAAAAAR-E/g0w3y9h2Cyo/DSC_7184_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="359"></a></font></li> <li><font size="3">salt, white pepper</font></li> <li><font size="3">1 teaspoon sugar</font></li> <li><font size="3">3 Tablespoons rice vinegar</font></li></ul> <ol> <li><font size="3">Heat sesame oil in skillet at low heat. Add pork and cook until the meat just turns white.<br> <a href="http://lh3.googleusercontent.com/-cOhyt0vH1xM/VgsD2WSxIBI/AAAAAAAAR-M/UUb0W2Zo9Ic/s1600-h/DSC_7185%25255B5%25255D.jpg"><img title="DSC_7185" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7185" src="http://lh3.googleusercontent.com/-1P9ndOuvYp4/VgsD2__ACLI/AAAAAAAAR-U/cCnuImUjPHU/DSC_7185_thumb%25255B2%25255D.jpg?imgmax=800" width="244" height="163"></a></font></li> <li><font size="3">Add green onions and ginger to the skillet. Sauté for 1 minute.<a href="http://lh3.googleusercontent.com/-lEET53RGn34/VgsD3EqJLSI/AAAAAAAAR-c/mY_fqbTlxlw/s1600-h/DSC_7188%25255B3%25255D.jpg"><img title="DSC_7188" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7188" src="http://lh3.googleusercontent.com/-W_8vot19MlY/VgsD3r0g3YI/AAAAAAAAR-k/Q0XHWePtPu4/DSC_7188_thumb.jpg?imgmax=800" width="244" height="163"></a></font></li> <li><font size="3">Turn the heat up to medium. Pour sake, water and sprinkle about 1/2 teaspoon salt and pepper when the liquids boil, turn heat to low, put the lid on and cook for 5 minutes.<br><a href="http://lh3.googleusercontent.com/-M1Tizc76S64/VgsD37zg7YI/AAAAAAAAR-s/06KSihylvgg/s1600-h/DSC_7195%25255B3%25255D.jpg"><img title="DSC_7195" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7195" src="http://lh3.googleusercontent.com/-dWIMkSlsHtM/VgsD4XJO1oI/AAAAAAAAR-0/12TS0KmZpDY/DSC_7195_thumb.jpg?imgmax=800" width="244" height="164"></a></font></li> <li><font size="3">Add bok choy’s white parts and enoki mushroom, put the lid back on and cook for a few minutes.<br><a href="http://lh3.googleusercontent.com/-OH417o8b01M/VgsD4kJQZvI/AAAAAAAAR-8/PRTnQZhvrDk/s1600-h/DSC_7192%25255B3%25255D.jpg"><img title="DSC_7192" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7192" src="http://lh3.googleusercontent.com/-vjnn8CWVsH0/VgsD5DRj7MI/AAAAAAAAR_E/NPn3x9zFc9Q/DSC_7192_thumb.jpg?imgmax=800" width="244" height="165"></a></font></li> <li><font size="3">Add green parts of sliced bok choy, sugar and vinegar. Stir few times and it’s done! Take taste test, if you like more zing then add more vinegar<br><a href="http://lh3.googleusercontent.com/-rTE-BPwVSmM/VgsD5ozguaI/AAAAAAAAR_M/sqODb_zNkao/s1600-h/DSC_7202%25255B4%25255D.jpg"><img title="DSC_7202" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7202" src="http://lh3.googleusercontent.com/-DCxxsG4_fk4/VgsD5w-p-nI/AAAAAAAAR_U/FeehU2A8Lbo/DSC_7202_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="366"></a></font></li></ol> <p><font size="3">We drove to a hill to see the <strong>Super Moon</strong> last Sunday…wondered what it is like to see the moon form the airplane. <a href="http://lh3.googleusercontent.com/-OzDlPG_ZDQU/VgsD6aReNkI/AAAAAAAAR_c/4a48NElV-fw/s1600-h/DSC_7243%25255B4%25255D.jpg"><img title="DSC_7243" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7243" src="http://lh3.googleusercontent.com/-25ArCYC8qEg/VgsD6p-XhlI/AAAAAAAAR_k/xxhuzh1VkDs/DSC_7243_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="371"></a></font></p> <p><font size="3">Still we had quite good spot to observed beautiful blood moon. <a href="http://lh3.googleusercontent.com/-qgJwL69GtcI/VgsD69MIewI/AAAAAAAAR_s/umrf1Jz-X_s/s1600-h/DSC_7251%25255B4%25255D.jpg"><img title="DSC_7251" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7251" src="http://lh3.googleusercontent.com/-_IWV7Vy8qv4/VgsD7YmWY3I/AAAAAAAAR_0/BOyBvuZWFvc/DSC_7251_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="829"></a></font></p> <p><font size="3"><a href="https://www.youtube.com/watch?v=9yu_g5x3ZoQ" target="_blank">Goodnight Moon</a>…</font></p> Nippon Ninhttp://www.blogger.com/profile/08056339055715515833noreply@blogger.com23tag:blogger.com,1999:blog-6574493884813022714.post-28395987395163122622015-09-22T18:03:00.001-07:002015-09-22T18:03:09.136-07:00Epicurean<h1><font size="3">Follower of good food<a href="http://lh3.googleusercontent.com/-ydni77fvQbU/VgH6AkWmVEI/AAAAAAAAR4o/wV_UW0HQPb4/s1600-h/IMG_5234%25255B9%25255D.jpg"><img title="IMG_5234" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="IMG_5234" src="http://lh3.googleusercontent.com/-LSZjFsqwR6g/VgH6BDKjYyI/AAAAAAAAR4s/NMiJrCmWxOw/IMG_5234_thumb%25255B3%25255D.jpg?imgmax=800" width="554" height="554"></a></font></h1> <p><font size="3">While waiting for our ride at the airport, I turned up my shirt collar to shield me from the cool air. Returning from the midst of volatile weather in Japan, Portland seemed very calm and already showing the face of Autumn. <a href="http://lh3.googleusercontent.com/-xY0fB5ubIWI/VgH6DArqN1I/AAAAAAAAR44/wuKWX-mKaKU/s1600-h/IMG_5366%25255B4%25255D.jpg"><img title="IMG_5366" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="IMG_5366" src="http://lh3.googleusercontent.com/-hAgKlzegdJ8/VgH6Ds-HKhI/AAAAAAAAR48/Nd2uugeUcfA/IMG_5366_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a><br></font><font size="2">This is a PDX tradition photo</font></p> <p><font size="3">Since then I haven’t been cooking much…the first day back I fixed the instant ramen noodle below. I like the texture of the noodle and love salt ramen. I had to ask my son to order it on-line (10 packages for 1800 yen). The proceeds goes to the Maruyama Zoo of Sapporo, Japan. Neat, right?<a href="http://lh3.googleusercontent.com/-rDRljQkO6lE/VgH6D5CrSbI/AAAAAAAAR5A/qzjmF3Kv068/s1600-h/IMG_5423%25255B4%25255D.jpg"><img title="IMG_5423" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="IMG_5423" src="http://lh3.googleusercontent.com/-vQtwxTFpgoc/VgH6ERoB7QI/AAAAAAAAR5M/w58P8aKuhm0/IMG_5423_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">The following day, I cooked the pricey ‘Yumepirika’(ゆめぴりか) rice. I could buy more but it weighed a ton. I recommend it to people who love white rice.<a href="http://lh3.googleusercontent.com/-okyxUPfhoz4/VgH6E2TGUUI/AAAAAAAAR5Q/iIkrVnWW9VI/s1600-h/IMG_5370%25255B4%25255D.jpg"><img title="IMG_5370" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="IMG_5370" src="http://lh3.googleusercontent.com/-3NOPlqyYPIY/VgH6Fa8IkhI/AAAAAAAAR5c/DpraetyUA0k/IMG_5370_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="737"></a>Topped with ready made Strawberry Curry…Tochigi prefecture is famous for ‘Tochiotome’(とちおとめ) brand strawberry…I love strawberry but perhaps not in curry…too sweet for my liking but interesting.<a href="http://lh3.googleusercontent.com/-fM02NXVWeEQ/VgH6GOOMxTI/AAAAAAAAR5k/tv-jt_Y6jU4/s1600-h/IMG_5367%25255B4%25255D.jpg"><img title="IMG_5367" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="IMG_5367" src="http://lh3.googleusercontent.com/-Lx9QqejX3E8/VgH6G-JKaII/AAAAAAAAR5s/eM9acaArpvc/IMG_5367_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="737"></a></font></p> <p><font size="3">We overindulged in sweets and baked goods…velvety smooth vanilla pudding for instance. <a href="http://lh3.googleusercontent.com/-_h-98tLqlpI/VgH6HWX1VpI/AAAAAAAAR50/7FT9PO_DXws/s1600-h/IMG_5275%25255B4%25255D.jpg"><img title="IMG_5275" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="IMG_5275" src="http://lh3.googleusercontent.com/-TPhuWxjqt_w/VgH6H7oAUkI/AAAAAAAAR58/jeh5MwNSXBk/IMG_5275_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">Everybody loves strawberry shortcake!?<br><a href="http://lh3.googleusercontent.com/-A1wYNbOmVWs/VgH6IdGx1vI/AAAAAAAAR6A/5naE2NuF-EE/s1600-h/IMG_5350%25255B3%25255D.jpg"><img title="IMG_5350" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="IMG_5350" src="http://lh3.googleusercontent.com/-ehEOOSoqUWY/VgH6I6aMDbI/AAAAAAAAR6M/vCTrI67SJvk/IMG_5350_thumb.jpg?imgmax=800" width="244" height="184"></a><a href="http://lh3.googleusercontent.com/-mfBI7rJ4AMs/VgH6JWiDCzI/AAAAAAAAR6Q/mOsVWeXM2eI/s1600-h/IMG_5351%25255B3%25255D.jpg"><img title="IMG_5351" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="IMG_5351" src="http://lh3.googleusercontent.com/-MzFvkcDB2nY/VgH6J88-EJI/AAAAAAAAR6U/hftn8PqQg_k/IMG_5351_thumb.jpg?imgmax=800" width="244" height="184"></a><a href="http://lh3.googleusercontent.com/-WdQDZH7upR4/VgH6KIwjiyI/AAAAAAAAR6g/cb8UeP5jGUQ/s1600-h/IMG_5354%25255B3%25255D.jpg"><img title="IMG_5354" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="IMG_5354" src="http://lh3.googleusercontent.com/-VRI1IeTR_EU/VgH6Kxjs3lI/AAAAAAAAR6s/Iz3VCbkfy-M/IMG_5354_thumb.jpg?imgmax=800" width="244" height="184"></a><a href="http://lh3.googleusercontent.com/-IalXlNETaJw/VgH6LZzRDgI/AAAAAAAAR60/omxZ9aNhwJc/s1600-h/IMG_5358%25255B3%25255D.jpg"><img title="IMG_5358" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="IMG_5358" src="http://lh3.googleusercontent.com/-YSaknEivWTo/VgH6L4EGzTI/AAAAAAAAR64/Hm8javaLnfo/IMG_5358_thumb.jpg?imgmax=800" width="184" height="244"></a></font></p> <p><font size="3">This idea is cute though… I don’t really care for the combination – croissant taiyaki with sweet azuki bean filling (the custard filling is better I think).<a href="http://lh3.googleusercontent.com/-KdhliaGwV_M/VgH6MeBHolI/AAAAAAAAR7A/98Fn18cGttw/s1600-h/IMG_5295%25255B4%25255D.jpg"><img title="IMG_5295" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="IMG_5295" src="http://lh3.googleusercontent.com/-dXL_jixlPx4/VgH6Msw6EBI/AAAAAAAAR7I/uFEMSdePIec/IMG_5295_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">We had a three course lunch at iconic <a href="http://www.kanayahotel.co.jp/english/nikko/index.html" target="_blank">NIkko Kanaya Hotel</a> (日光金谷ホテル) elegantly presented, mango ice cream for dessert…amazing!<a href="http://lh3.googleusercontent.com/-qHC_0ehMdwI/VgH6NGC_SjI/AAAAAAAAR7Q/Fqz7m2XTGzg/s1600-h/IMG_5320%25255B9%25255D.jpg"><img title="IMG_5320" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="IMG_5320" src="http://lh3.googleusercontent.com/-mK3Sh0Ni_Kc/VgH6N5QAsQI/AAAAAAAAR7c/obK9SSBleFc/IMG_5320_thumb%25255B3%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">Typhoon #18 brought so much rain and it caused flooding in many places. This is Nikko Station before the major rain fell…we feel sorry for those lost lives…<img title="IMG_5296" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="IMG_5296" src="http://lh3.googleusercontent.com/--apyDp39Os0/VgH6ONuWMAI/AAAAAAAAR7g/J3LMHI3NV5Y/IMG_5296_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="417">We rode a bus north of Nikko to Kinugawa Hot Spring Resort (鬼怒川温泉) as the trains were not running because of the typhoon.<a href="http://lh3.googleusercontent.com/-bgUWPh1GC6E/VgH6OsePDSI/AAAAAAAAR7o/OtbXm9IqdqA/s1600-h/001%25255B4%25255D.jpg"><img title="001" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="001" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiibKbIpfgYoAaWQyShbN0ToIupfIwnSZ8M4El8RbbVBGiVC6ElpJ_Xq6Eso9-hbKIqmgELKDgQeZfiMapDDL183xbomveN9ZYwJ0fTrhiobdcBP65JjL7m4gtaYYzCa2LoB2P8yIF8xitf/?imgmax=800" width="554" height="737"></a>Kinugawa means Angry Ogre River..it’s just like it’s name. The usually clear Kinu River turned into a muddy stream because of the excessive rain. Our hotel was just downstream and we were safe but this neighboring hotel’s structure was partially destroyed, fortunately no one got hurt. <a href="http://lh3.googleusercontent.com/-E_TkJi-3LdM/VgH6PZh0N-I/AAAAAAAAR74/f_rP24qxdzA/s1600-h/D51EE52E-017C-422D-A8D1-3A94E793BFC0%25255B4%25255D.jpg"><img title="D51EE52E-017C-422D-A8D1-3A94E793BFC0" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="D51EE52E-017C-422D-A8D1-3A94E793BFC0" src="http://lh3.googleusercontent.com/-vGme-Ux03rI/VgH6PuhGdXI/AAAAAAAAR8A/EUX0OBINL6U/D51EE52E-017C-422D-A8D1-3A94E793BFC0_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="737"></a></font></p> <p><font size="3"></font> </p> <p><font size="3">My husband took this video of Kegon Waterfall/華厳の滝 in Nikko. The winds were so strong that it blew the water clear away from the usual course.</p></font><iframe height="315" src="https://www.youtube.com/embed/3dvBz-dHQy4?rel=0" frameborder="0" width="420" allowfullscreen></iframe> <p><font size="3">Soft serve ice cream cost nearly $5 each at <a href="http://payard.com/" target="_blank">Payard</a> in Ikebukuro, before heading to the airport.<a href="http://lh3.googleusercontent.com/-m_K4P5Lkvrk/VgH6QOB3dLI/AAAAAAAAR8I/6JKP3MgFOh8/s1600-h/IMG_5357%25255B4%25255D.jpg"><img title="IMG_5357" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="IMG_5357" src="http://lh3.googleusercontent.com/-AM9oxcINB40/VgH6Qlrk8fI/AAAAAAAAR8U/0twFYTShWho/IMG_5357_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">The highlight of our trip…Our grandchildren are all beautiful (biased? just a little) including the latest one. My husband and I instantly fell in love with him. <a href="http://lh3.googleusercontent.com/-acBJZBqECDo/VgH6Q83S3oI/AAAAAAAAR8c/Gjfa-HoNQx4/s1600-h/IMG_0051%25255B9%25255D.jpg"><img title="IMG_0051" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="IMG_0051" src="http://lh3.googleusercontent.com/-b2H2DHemFas/VgH6RabsC_I/AAAAAAAAR8k/ZUtDCzS5DGo/IMG_0051_thumb%25255B3%25255D.jpg?imgmax=800" width="554" height="982"></a></font></p> <p><font size="3">My husband in particular melted under his spell.<a href="http://lh3.googleusercontent.com/-dVs3qbR_75c/VgH6SHwU4fI/AAAAAAAAR8s/oINuFUN7PzU/s1600-h/IMG_5248%25255B9%25255D.jpg"><img title="IMG_5248" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="IMG_5248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi02MHxLnCYH4GWseGP6yrrdarNvrTz5tbUa0-gXwqKm1fMaQA5bYG3gqELWyQwhVwZAYtzLzrpPqXT-4aR2buEPmv8MeXN5iTnD9M1G4GtjVX19750HS2iuR-DogJofHiMXWM-2owtg48N/?imgmax=800" width="554" height="554"></a> </font></p> <p><font size="3">We had a hard time saying goodbye. </font></p> Nippon Ninhttp://www.blogger.com/profile/08056339055715515833noreply@blogger.com12tag:blogger.com,1999:blog-6574493884813022714.post-33220071952398163152015-09-01T13:25:00.000-07:002015-09-01T13:26:01.838-07:00Frozen Tomato Pasta<h1><font size="3">Fast, Easy and Vegan</font></h1> <p><font size="3"><a href="http://lh3.googleusercontent.com/-5u858dA-XeM/VeYJrRt6aBI/AAAAAAAAR0k/4jyJdR_k6Gw/s1600-h/DSC_7171%25255B4%25255D.jpg"><img title="DSC_7171" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7171" src="http://lh3.googleusercontent.com/-NU1tl7NPiAw/VeYJr-5cNSI/AAAAAAAAR0o/o1BLzZOvxNE/DSC_7171_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="835"></a></font></p> <p><font size="3">Sun-ripe tomatoes are flavorful and are great for snacking almost daily…I wish I could say that we grew them but these beautiful tomatoes are from a friend’s backyard…I’m a bit envious!<a href="http://lh3.googleusercontent.com/-DCrLoKNV9pU/VeYJsM8YXEI/AAAAAAAAR0w/D3VLR3PF7rQ/s1600-h/DSC_7139%25255B4%25255D.jpg"><img title="DSC_7139" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7139" src="http://lh3.googleusercontent.com/-mWCkVDzcxVM/VeYJsgFUx_I/AAAAAAAAR04/aMcVEfPg9F8/DSC_7139_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="369"></a></font></p> <p><font size="3">I had a planned to make Angie’s <a href="http://angiesrecipes.blogspot.com/2015/08/oven-baked-chicken-with-italian.html" target="_blank">‘Oven Baked Chicken with Italian Seasoned Tomato Sauce</a>’ (looks fabulous, right?)…wait, no chicken? We’re planning a trip very soon so we are limiting the number of grocery shopping trips lately…just buy the bare necessities…<br><strong>Look for the bare necessities…<br>The simple bare necessities <br>Forget about your worries and your strife <br>I mean the bare necessities…<br>Old mother Nature’s recipes that brings the bare necessities of life!</strong></font></p> <p><font size="3">What?…no song necessary?… I was about to dance….Anyway, I would like to introduce you to this very minimalistic dish so let’s put the candle…I mean tomato in the freezer!</font></p> <h3><font size="3">Ingredients and Instruction for two servings (<a href="https://docs.google.com/document/d/1P5N0c1xpAXZxv_3BuT3Hkg88MgIpFMiJPnZtuR4isy0/edit?usp=sharing" target="_blank">Print Recipe Here</a>) <font style="font-weight: normal">Modified recipe from cookpad.com (recipe #3328313)</font></font></h3> <ul> <li><font size="3">1 large ripe frozen tomato (put in the freezer overnight)<a href="http://lh3.googleusercontent.com/-HqAG3FnCDAA/VeYJs4dt9zI/AAAAAAAAR1A/WWxs8ocjocw/s1600-h/DSC_7144%25255B4%25255D.jpg"><img title="DSC_7144" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7144" src="http://lh3.googleusercontent.com/-PtIvgGCBOjE/VeYJtR19U9I/AAAAAAAAR1I/PXIFmdl281I/DSC_7144_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="369"></a></font></li> <li><font size="3">2 –3 cloves of garlic minced</font></li> <li><font size="3">2 Tablespoons extra virgin olive oil</font></li> <li><font size="3">Spaghetti noodle or angel hair pasta (I used about 200g/8oz)</font></li> <li><font size="3">5-6 basil leaves tear by hand plus 3-4 whole leaves for garnish</font></li> <li><font size="3">Salt and pepper </font></li></ul> <ol> <li><font size="3">Put the minced garlic in a microwave proof bowl along with the olive oil. Microwave for 2 minutes at 60% power. Let it cool. Set aside.</font></li> <li><font size="3">Cook the pasta 2 minutes longer than the package direction. Drain and soak in icy cold water until pasta is cold. This is my way of cooking pasta – put pasta in a skillet, cover with water then cook at medium heat. <a href="http://lh3.googleusercontent.com/-R2yenLzuuX0/VeYJtpu6YUI/AAAAAAAAR1Q/5Ue8_URxpww/s1600-h/DSC_7149%25255B5%25255D.jpg"><img title="DSC_7149" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7149" src="http://lh3.googleusercontent.com/-uBWvi0lc048/VeYJt4HAI5I/AAAAAAAAR1Y/eJFoHesOI3g/DSC_7149_thumb%25255B2%25255D.jpg?imgmax=800" width="244" height="161"></a><a href="http://lh3.googleusercontent.com/--8GjZrZyFwg/VeYJua-RukI/AAAAAAAAR1g/yRPnj7U8Oro/s1600-h/DSC_7154%25255B6%25255D.jpg"><img title="DSC_7154" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7154" src="http://lh3.googleusercontent.com/-gWLikWRJM9Q/VeYJukfhrxI/AAAAAAAAR1o/TZxwhqN7T9g/DSC_7154_thumb%25255B3%25255D.jpg?imgmax=800" width="234" height="163"></a></font></li> <li><font size="3">Grate the tomato, skin and all ( I advise to wrap the tomato with paper towel… it is very cold).<br><a href="http://lh3.googleusercontent.com/-F1YNAxarxys/VeYJu5mLduI/AAAAAAAAR1w/mCI9JFWN0AE/s1600-h/DSC_7156%25255B4%25255D.jpg"><img title="DSC_7156" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7156" src="http://lh3.googleusercontent.com/-7rHZrEeXJ4A/VeYJvWEKqiI/AAAAAAAAR14/DhwLiyCXGDE/DSC_7156_thumb%25255B1%25255D.jpg?imgmax=800" width="209" height="172"></a><a href="http://lh3.googleusercontent.com/-WwXa0dtNfLs/VeYJviLMJpI/AAAAAAAAR2A/CGAH5pQfnSY/s1600-h/DSC_7157%25255B4%25255D.jpg"><img title="DSC_7157" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7157" src="http://lh3.googleusercontent.com/-X_Mu5-3CnMY/VeYJwNckcWI/AAAAAAAAR2I/mR5-jcg9ErY/DSC_7157_thumb%25255B1%25255D.jpg?imgmax=800" width="259" height="171"></a><a href="http://lh3.googleusercontent.com/-IL_A8_JcUyU/VeYJwXOrVhI/AAAAAAAAR2Q/dFtFgEVl19A/s1600-h/DSC_7161%25255B12%25255D.jpg"><img title="DSC_7161" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7161" src="http://lh3.googleusercontent.com/-yLwWa6yQFoA/VeYJw0DbbCI/AAAAAAAAR2c/IdjDDX0iq68/DSC_7161_thumb%25255B3%25255D.jpg?imgmax=800" width="554" height="807"></a></font></li> <li><font size="3">Mix the cooled garlic with olive oil, grated tomato and basil well in a bowl. Salt and pepper to taste.<a href="http://lh3.googleusercontent.com/-MFO_dbNAITk/VeYJxRZtv0I/AAAAAAAAR2g/kuudXbeN324/s1600-h/DSC_7162%25255B4%25255D.jpg"><img title="DSC_7162" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7162" src="http://lh3.googleusercontent.com/-LZNdBSUBDE0/VeYJxi37-GI/AAAAAAAAR2o/6QPIfoVFXe8/DSC_7162_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="384"></a> </font></li> <li><font size="3">Drain the noodles and shake off the excess water. Combine well with tomato sauce (#4). Garnish with basil. Add more salt and pepper if you like.<a href="http://lh3.googleusercontent.com/-A0DcMH31dks/VeYJyMNrV-I/AAAAAAAAR2w/6vVPo4qMIvA/s1600-h/DSC_7169%25255B4%25255D.jpg"><img title="DSC_7169" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7169" src="http://lh3.googleusercontent.com/-w1lKg2u9_CE/VeYJyVzA0qI/AAAAAAAAR24/4WHZi_HNYd8/DSC_7169_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="369"></a></font></li></ol> <p><font size="3"><strong>A not-vegan arrangement</strong>: Add cooked bacon and grated cheese</font></p> <p><font size="3">My favorite way to eat tomato is actually oven-baked tomato…yum!<a href="http://lh3.googleusercontent.com/-eG4YbcmzUiI/VeYJyrmUQlI/AAAAAAAAR3A/KkH5dqq54s4/s1600-h/IMG_5162-1%25255B4%25255D.jpg"><img title="IMG_5162-1" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_5162-1" src="http://lh3.googleusercontent.com/-VBHBVD_xRMI/VeYJzJhiE0I/AAAAAAAAR3I/tj9wa5sc1Vk/IMG_5162-1_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">We have seedless grape vines in our back yard which wild birds love…Hey, leave some for us!<a href="http://lh3.googleusercontent.com/-mwqH-yPIO5c/VeYJzRu34aI/AAAAAAAAR3Q/vu3JoXQEhcE/s1600-h/DSC_7172%25255B4%25255D.jpg"><img title="DSC_7172" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7172" src="http://lh3.googleusercontent.com/-exSZptM2rgc/VeYJz-X6LjI/AAAAAAAAR3Y/BR_E6BMtqp4/DSC_7172_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="392"></a>I made grape clafoutis and posted the pic on Instagram (#todaystapas). It’s French but resembles Dutch Baby pancake.<br> <a href="http://lh3.googleusercontent.com/-rxDLVqhDRns/VeYJ0WAraFI/AAAAAAAAR3g/uo3CPbtB5KI/s1600-h/IMG_5214%25255B4%25255D.jpg"><img title="IMG_5214" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_5214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIhISOmOG8szs2AlAkY6ijexj6jkRGaf0R_Uft5muKQ549rIwZ97D9_gmE2kGsm3ewFZkpTTIoofHS6_DEzXzBOAtwvvhfBPQqmAIv08xsLvRmtNrpqoFeKC694yEW9N_ucxQHqHc49V4-/?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">I saw a <strong><a href="http://www.watermelon.org/Carvings/Shark" target="_blank">Watermelon Shark</a></strong> on the internet and I wanted re-create but my watermelon was round not oblong…I had to improvise…right? <a href="http://lh3.googleusercontent.com/-dGLbZJPwK3c/VeYJ1HSiVgI/AAAAAAAAR3w/9BBkAu467-s/s1600-h/IMG_5174%25255B4%25255D.jpg"><img title="IMG_5174" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_5174" src="http://lh3.googleusercontent.com/-2ZdaEFqGgbU/VeYJ1fpvOHI/AAAAAAAAR34/gdDzoqAf_mQ/IMG_5174_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">The haze (from the wildfires) is gone for now… we’re grateful that we had some rain in the last few days. <br>This photo was taken two weeks ago when it was still hazy. <a href="http://lh3.googleusercontent.com/-sDmshK1vYW0/VeYJ11aMMCI/AAAAAAAAR4A/oJNO0X2dOE8/s1600-h/%252521cid_A2B40585-2D19-430F-B812-C1ED55C4C1E9%25255B4%25255D.jpg"><img title="!cid_A2B40585-2D19-430F-B812-C1ED55C4C1E9" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="!cid_A2B40585-2D19-430F-B812-C1ED55C4C1E9" src="http://lh3.googleusercontent.com/-RGbPu2xUfXU/VeYJ2AIEquI/AAAAAAAAR4I/2vef2QIVVqY/%252521cid_A2B40585-2D19-430F-B812-C1ED55C4C1E9_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="622"></a>My husband and I are leaving for Japan to see our newest grandchild. I hope I’m able to resume my blog when I get back though I just would like to say to all my readers ‘Thank you’ You’re truly my inspiration. </font></p> Nippon Ninhttp://www.blogger.com/profile/08056339055715515833noreply@blogger.com10tag:blogger.com,1999:blog-6574493884813022714.post-77298470447825774812015-08-25T13:28:00.000-07:002015-08-25T13:29:45.303-07:00Sweet Sesame Dumpling<h1><font size="3">Japanese Summer treat ごまみつ団子</font></h1> <p><font size="3"><a href="http://lh3.googleusercontent.com/-gL4FZK12588/VdzP_JcBILI/AAAAAAAARv0/BnRB92xYx0Q/s1600-h/DSC_7129%25255B9%25255D.jpg"><img title="DSC_7129" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7129" src="http://lh3.googleusercontent.com/-RawHeFsNEtQ/VdzP_lvYbQI/AAAAAAAARv4/YFVNbqJGMz4/DSC_7129_thumb%25255B3%25255D.jpg?imgmax=800" width="554" height="705"></a></font><font size="4" face="Century Schoolbook"><em>There were 43 (as of Saturday) wildfires in Oregon and Washington causing the haze in the vicinity of Portland last weekend. We were saddened by the news of firefighters’ death and at the same time we appreciate their courageous efforts...sincere condolences to the families.</em></font></p> <p><font size="3">Instead of the usual sweet azuki bean paste in the center, this unique dumpling uses black sesame paste and to me has just the right amount of sweetness. I‘m sure many of you have heard about its beneficial components (check <a href="http://www.care2.com/greenliving/20-health-benefits-of-sesame-you-wont-believe.html" target="_blank">here</a>). I stock this in my pantry and on some mornings I spread it on toast with a little bit of honey…I know I have been blessed so much. </font></p> <h3><font size="3">Ingredients and Instruction for 12 dumplings (<a href="https://docs.google.com/document/d/1El4FvjZLIs9m3vIb60XHO6mbiVFYgVeEhTfg0WXY5cU/edit?usp=sharing" target="_blank">Print Recipe Here</a>) <font style="font-weight: normal">The recipe credit goes to Japanese food researcher and cookbook author <font style="font-weight: bold"><a href="http://www.kurashijouzu.jp/cook/watanabe-maki/" target="_blank">Maki Watanabe</a><a href="http://lh3.googleusercontent.com/-nA6KincNTNE/VdzQAIYx9zI/AAAAAAAARwA/pk78fvd_alU/s1600-h/DSC_7102%25255B4%25255D.jpg"><img title="DSC_7102" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7102" src="http://lh3.googleusercontent.com/-1jg916c7-uc/VdzQAjX3VBI/AAAAAAAARwM/xPpyaJHqoTI/DSC_7102_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="622"></a></font></font></font></h3> <p><font size="3"><strong>For filling</strong> -</font></p> <ul> <li><font size="3">1/4 cup black sesame paste </font></li> <li><font size="3">4 Tablespoons dark brown sugar</font></li> <li><font size="3">4 Tablespoons water</font></li> <li><font size="3">1/2 teaspoon powdered agar-agar powder</font></li></ul> <p><font size="3"><strong>For dough</strong> -</font></p> <ul> <li><font size="3">150g (1 bag) shratamako (白玉粉/refined rice flour)</font></li> <li><font size="3">130 to140ml water</font></li></ul> <p><font size="3">Ground black sesame seeds for garnish</font></p> <ol> <li><font size="3"><strong>Making filling</strong> - Put all the filling ingredients in a small pan, stirring continuously, cook at low heat until it almost starts to boil. Spread in container of approximately 6 inch by 5 inch. Smooth out with spatula. Freeze for 2-3 hours.<br><a href="http://lh3.googleusercontent.com/-A7IPNAbNsAY/VdzQBJxMeHI/AAAAAAAARwQ/Qiqn1VFhTPo/s1600-h/DSC_7104%25255B3%25255D.jpg"><img title="DSC_7104" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7104" src="http://lh3.googleusercontent.com/-Ad7hu-8gZNw/VdzQBqKLPpI/AAAAAAAARwY/D5vySHFVZkI/DSC_7104_thumb.jpg?imgmax=800" width="244" height="158"></a><a href="http://lh3.googleusercontent.com/-78wAIkijfLM/VdzQByRGmHI/AAAAAAAARwg/ayvDnJSPQEM/s1600-h/DSC_7106%25255B3%25255D.jpg"><img title="DSC_7106" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7106" src="http://lh3.googleusercontent.com/-y0ckUJG3w04/VdzQCZX1BZI/AAAAAAAARwo/GU3b9mV_E8s/DSC_7106_thumb.jpg?imgmax=800" width="244" height="148"></a></font></li> <li><font size="3"><strong>Making the dough</strong> - Put shiratamako in a medium size bowl, add water little by little while kneading the dough well to make a soft, moist dough, add little bit of water if the dough seems too stiff. Divide in 12 portions and form into balls. <strong>Note</strong>: shiratamako </font><font size="3">is lumpy and has big chunks so you need to crush the lumps as you knead it.<a href="http://lh3.googleusercontent.com/-1Pe2GJYXP-Y/VdzQCwI2PXI/AAAAAAAARww/d6LgmzJXsCA/s1600-h/DSC_7109%25255B3%25255D.jpg"><img title="DSC_7109" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7109" src="http://lh3.googleusercontent.com/-hWyvRSBEjeQ/VdzQDFDmjqI/AAAAAAAARw4/t9Fs_50Ig08/DSC_7109_thumb.jpg?imgmax=800" width="244" height="184"></a><a href="http://lh3.googleusercontent.com/-W-8dvvEtS_8/VdzQDoW2jFI/AAAAAAAARxE/Iqh154tB9EI/s1600-h/DSC_7111%25255B7%25255D.jpg"><img title="DSC_7111" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7111" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXmHAFxLw1TbLdSRgaSDcOhEDca5t8bbzttF_900918hC_ndZaHXenRnbpZS2X7-FNPYuLeOL6VD1bENUj7IUdLR1UG8zmKtkQkYM2q5KV3utITQdf_DDfdvZDZmjHeR3QQHCwsUV6xk0t/?imgmax=800" width="244" height="181"></a><a href="http://lh3.googleusercontent.com/-Od8UP7G8wLs/VdzQEejfiCI/AAAAAAAARxQ/be8pMieWoT4/s1600-h/DSC_7112%25255B7%25255D.jpg"><img title="DSC_7112" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7112" src="http://lh3.googleusercontent.com/-QW-yqcRp1JY/VdzQEoVpamI/AAAAAAAARxY/pwrda7gj47Q/DSC_7112_thumb%25255B1%25255D.jpg?imgmax=800" width="244" height="163"></a><a href="http://lh3.googleusercontent.com/-WdFfK3-IJLw/VdzQFMWh7mI/AAAAAAAARxg/CCQtSkU_ACg/s1600-h/DSC_7114%25255B3%25255D.jpg"><img title="DSC_7114" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7114" src="http://lh3.googleusercontent.com/-lypdgEgQM2o/VdzQFWgTHPI/AAAAAAAARxs/XMzzFwB9Sqc/DSC_7114_thumb.jpg?imgmax=800" width="244" height="164"></a></font></li> <li><font size="3"><font size="3"><strong>Shaping dumplings</strong></font> - Boil plenty of water in a pot.Take out the frozen filling and cut in 12 pieces, set aside. Ready a moist paper towel nearby for wiping your fingers. Take one ball and flatten on your palm to about a 3 inch round. Put filling in the center of flattened dough and gather the dough and close tight at the top. Anytime your fingers get black with the filling, wipe with paper towel so that the dough won’t get messy…you definitely like to keep the dough neat and white! Do this step as quickly as possible so that filling won’t melt but if it starts melting put it back in the freezer<br><a href="http://lh3.googleusercontent.com/-S43f8kt4Jik/VdzQF5RaN6I/AAAAAAAARxw/2EDuWaYECWQ/s1600-h/DSC_7115%25255B3%25255D.jpg"><img title="DSC_7115" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7115" src="http://lh3.googleusercontent.com/-DhR783p01Is/VdzQGVzx-4I/AAAAAAAARx4/gyekmDNI8Lk/DSC_7115_thumb.jpg?imgmax=800" width="244" height="148"></a><a href="http://lh3.googleusercontent.com/-2DGsFkMM64g/VdzQGpAni4I/AAAAAAAARyA/2-eX2665vFE/s1600-h/DSC_7117%25255B7%25255D.jpg"><img title="DSC_7117" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7117" src="http://lh3.googleusercontent.com/-0JA4Mjh_Z2M/VdzQHA_FrkI/AAAAAAAARyI/hePibT2bEvA/DSC_7117_thumb%25255B1%25255D.jpg?imgmax=800" width="244" height="163"></a><br><a href="http://lh3.googleusercontent.com/-IFK00aQvLXk/VdzQHm3y2JI/AAAAAAAARyU/T2q2P9DJfwU/s1600-h/DSC_7120%25255B5%25255D.jpg"><img title="DSC_7120" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7120" src="http://lh3.googleusercontent.com/-hGzI3hNzsMY/VdzQIvcZMUI/AAAAAAAARyc/EI5IfjdQbJk/DSC_7120_thumb%25255B2%25255D.jpg?imgmax=800" width="554" height="332"></a></font></li> <li><font size="3"><strong>Cook the dumplings</strong> – Prepare the icy water in a large bowl. With slotted large spoon, gently place 3-4 dumplings in the boiling water. When the dumpling floats to the top of the water surface, cook for additional 2 minutes. Scoop up the dumplings with slotted spoon and put in the icy water until cool. Repeat the process with rest of dumplings. Sprinkle with ground black sesame seeds.and serve cold.<br><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkc085gJImq_n28clqagV9nf8a9uc32-Wgr5-CSuwYtRc_LaMrybHIX-SForgCZVyhQwgAejtVWwGcUYcqQOP4ZuCFzfp9zLNiUb22wn8pC1IzdHeFdK35lU2EBk5fa2vctR-_HYfUVGhB/s1600-h/DSC_7122%25255B4%25255D.jpg"><img title="DSC_7122" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7122" src="http://lh3.googleusercontent.com/-_t6DOFCjydM/VdzQJQq1V8I/AAAAAAAARys/G6TCsNqRPg8/DSC_7122_thumb%25255B1%25255D.jpg?imgmax=800" width="245" height="168"></a><a href="http://lh3.googleusercontent.com/-gnH7ikCZraU/VdzQJ7bqtBI/AAAAAAAARyw/vk_RN-kep1s/s1600-h/DSC_7125%25255B7%25255D.jpg"><img title="DSC_7125" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7125" src="http://lh3.googleusercontent.com/-a5OiZ19J2kw/VdzQKC0OGUI/AAAAAAAARy8/qqhc6SfFk_k/DSC_7125_thumb%25255B1%25255D.jpg?imgmax=800" width="244" height="168"></a> </font><font size="3"><a href="http://lh3.googleusercontent.com/-sSxe-JxMeGo/VdzQKj-4HII/AAAAAAAARzA/f6QwgZ0QdJc/s1600-h/DSC_7133%25255B4%25255D.jpg"><img title="DSC_7133" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7133" src="http://lh3.googleusercontent.com/-_sO2kdfZ3i4/VdzQK1KOLsI/AAAAAAAARzI/DM4HPsVsxlw/DSC_7133_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="370"></a><strong>Warning!</strong> dumpling get hard after a while especially If you keep in the refrigerator. Microwave for 15-20 seconds….then of course it is no longer a cold treat!</font></li></ol> <p><font size="3"></font> </p> <p><font size="3"><strong>Blame it on the unusual Summer weather (?),</strong> something caused our Asian pears to drop on the ground it seems like all at once. My husband was able to save some..<a href="http://lh3.googleusercontent.com/-K3_S5SBjI-8/VdzQLeOtIyI/AAAAAAAARzQ/8ErQwMRl3Us/s1600-h/IMG_5163%25255B4%25255D.jpg"><img title="IMG_5163" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_5163" src="http://lh3.googleusercontent.com/-zgUA7cTZfjY/VdzQLkLS9RI/AAAAAAAARzY/WUaWQfIlXf4/IMG_5163_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">The shiso/perilla leaves are dwindling…a sure sign of the end of Summer right?…I made juice (concentrated) for #todaystapas instagram post. Refreshing!<a href="http://lh3.googleusercontent.com/-097eHvUIvNE/VdzQMH9tEFI/AAAAAAAARzg/G9xVtvHthGQ/s1600-h/IMG_5122%25255B4%25255D.jpg"><img title="IMG_5122" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_5122" src="http://lh3.googleusercontent.com/-oy2HfdsvTKc/VdzQMZ_8-rI/AAAAAAAARzo/-abF_qZaYGw/IMG_5122_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">I gave in to my ramen craving the other day…<a href="http://lh3.googleusercontent.com/-WMb_UoLGsk4/VdzQM3ZisaI/AAAAAAAARzw/qrQ7sVLhVqc/s1600-h/IMG_5128%25255B4%25255D.jpg"><img title="IMG_5128" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_5128" src="http://lh3.googleusercontent.com/-md2wmV45Bh8/VdzQNNFNLTI/AAAAAAAARz4/BZIfl3F-NIU/IMG_5128_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">This is a healthier version of the ice cream sandwich recipe on the back of Honey Graham Cracker box. <a href="http://lh3.googleusercontent.com/-azlbFnUWzlw/VdzQNvcIOBI/AAAAAAAAR0A/F1itMdDhwkY/s1600-h/IMG_5141%25255B4%25255D.jpg"><img title="IMG_5141" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_5141" src="http://lh3.googleusercontent.com/-ZMhikc347vQ/VdzQNxYHDdI/AAAAAAAAR0I/KvthworGQjw/IMG_5141_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">Wishing you a wonderful week!</font></p> Nippon Ninhttp://www.blogger.com/profile/08056339055715515833noreply@blogger.com22tag:blogger.com,1999:blog-6574493884813022714.post-62056299426496221192015-08-18T13:05:00.001-07:002015-08-18T13:05:59.605-07:00Chilled Peach Soup<h1><font size="3">Savory, tangy cold soup by Jason Franey</font></h1> <p><font size="3"><a href="http://lh3.googleusercontent.com/-UdzmY8BEZCg/VdOQAwqtwQI/AAAAAAAARs8/zWGDyxRMcWY/s1600-h/DSC_7091%25255B4%25255D.jpg"><img title="DSC_7091" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7091" src="http://lh3.googleusercontent.com/-FBeOhlLjDOs/VdOQBWZQwJI/AAAAAAAARtA/qFHU-wURqr4/DSC_7091_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="637"></a>Overlooking Lake Union in Seattle, iconic<strong> <a href="http://canlis.com/" target="_blank">Canlis</a></strong> is perhaps a food lover’s dream. Every dish is like a piece of art. Because of the size, the place lacks some cozy feel but the view is spectacular!…the view must cost something…no way is this a cheap eat.</font></p> <p><font size="3">Former Canlis chef <strong><a href="http://blogs.seattletimes.com/allyoucaneat/2014/10/30/chef-jason-franey-leaving-canlis/" target="_blank">Jason Franey</a></strong> who departed last year created the dish featured in Food and Wine magazine in 2011…tangy and fruity and no heat required, that’s what we need when it’s sweltering outside. Preparation is quick though it needs to be marinated overnight (very important step) so it definitely needs your patience and planning.<a href="http://lh3.googleusercontent.com/-p2F7WyFJszo/VdOQB62ToHI/AAAAAAAARtI/KZPgf2Ja8Oc/s1600-h/DSC_7093%25255B9%25255D.jpg"><img title="DSC_7093" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7093" src="http://lh3.googleusercontent.com/-mDw9-xU88Vk/VdOQCRXa2JI/AAAAAAAARtQ/EXIDastKSsM/DSC_7093_thumb%25255B3%25255D.jpg?imgmax=800" width="554" height="370"></a></font></p> <h3><font size="3">Ingredients and Instruction for 4 servings (<a href="https://docs.google.com/document/d/1DNiH9BbUT9w7T08TqTiP7iZ_c9qN-8DrL-tJfiUsiV8/edit?usp=sharing" target="_blank">Print Recipe Here</a>)<a href="http://lh3.googleusercontent.com/-3UKcOTCo7ow/VdOQCov2pBI/AAAAAAAARtY/wq81JQzjGSE/s1600-h/DSC_7066%25255B4%25255D.jpg"><img title="DSC_7066" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7066" src="http://lh3.googleusercontent.com/-_yHqTRRe1vI/VdOQDIC8KUI/AAAAAAAARtg/lu83426T0Yo/DSC_7066_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="356"></a></font></h3> <ul> <li><font size="3">3 cups of peeled sliced peaches (about 4 peaches)</font></li> <li><font size="3">1/4 cup peeled diced seedless cucumber, plus thin slices for garnish</font></li> <li><font size="3">1/4 cup finely diced yellow bell pepper, plus some for garnish</font></li> <li><font size="3">1/4 cup diced dried apricots</font></li> <li><font size="3">2 Tablespoons honey</font></li> <li><font size="3">3 Tablespoons crumbled fresh goat cheese, plus more for garnish</font></li> <li><font size="3">1/4 cup <u>white</u> balsamic vinegar</font></li> <li><font size="3">2 Tablespoons extra-virgin olive oil, plus 1/4 cup for making croutons </font></li> <li><font size="3">1-1/2 teaspoons Kosher salt</font></li> <li><font size="3">1 large garlic clove</font></li> <li><font size="3">1 cup cubed (about 1/2 inch) baguette Note: For gluten free, substitute toasted sunflower seeds or pine nuts</font></li> <li><font size="3">Basil leaves for garnish</font></li> <li><font size="3">Freshly ground black pepper</font></li></ul> <ol> <li><font size="3">In a large bowl, toss the peaches, cucumber, yellow pepper and apricots. Add honey, goat cheese, balsamic vinegar and 2 Tablespoons of olive oil, Kosher salt. Stir well and add garlic. Cover with plastic wrap and <u>refrigerate overnight, at least 8 hours.<a href="http://lh3.googleusercontent.com/-S-qjMUYrmUw/VdOQDlqJndI/AAAAAAAARto/WWXPRXn27jc/s1600-h/DSC_7074%25255B4%25255D.jpg"><img title="DSC_7074" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7074" src="http://lh3.googleusercontent.com/-9SDRFzCredc/VdOQD5d8T-I/AAAAAAAARtw/5ryHvxCfGQ8/DSC_7074_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="365"></a></u></font></li> <li><font size="3"><font size="3"><strong>Discard the garlic</strong></font>.Transfer the contents of the bowl to a blender and puree. Add 1/4 cup of water and puree until very smooth and creamy, add more water if the soup seems too thick. If necessary, add more salt and vinegar. Refrigerate the soup for an hour or so until very cold.<a href="http://lh3.googleusercontent.com/-cwIGOv2e73E/VdOQEVcJp_I/AAAAAAAARt4/XcCHLfDTLTI/s1600-h/DSC_7081%25255B4%25255D.jpg"><img title="DSC_7081" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7081" src="http://lh3.googleusercontent.com/-RzZ38lpcFDI/VdOQEnNbqRI/AAAAAAAARuA/sDs12xdXjCk/DSC_7081_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="764"></a></font></li> <li><font size="3">(skip this process if you are substituting with nuts) Meanwhile, in a skillet, heat the 1/4 cup of olive oil. Add cubed baguette and cook over medium heat, stirring until golden and crisp.<br></font><font size="3"><a href="http://lh3.googleusercontent.com/-EabiZ_O7nhc/VdOQFGn50RI/AAAAAAAARuI/IrmwFvd82Is/s1600-h/DSC_7075%25255B8%25255D.jpg"><img title="DSC_7075" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7075" src="http://lh3.googleusercontent.com/-_wEYSxzAGhQ/VdOQFkPKQgI/AAAAAAAARuQ/NWCeL2OS1bo/DSC_7075_thumb%25255B2%25255D.jpg?imgmax=800" width="554" height="399"></a><br>My husband made this ciabatta bread…he makes bread every week.</font><font size="3"><br><a href="http://lh3.googleusercontent.com/-SyU14jPdqMQ/VdOQF6LSWpI/AAAAAAAARuY/l6b9EjNoakk/s1600-h/DSC_7086%25255B4%25255D.jpg"><img title="DSC_7086" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7086" src="http://lh3.googleusercontent.com/-4RMe5dYDQKY/VdOQGeskjkI/AAAAAAAARug/UM8VaUEjsXI/DSC_7086_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="326"></a><a href="http://lh3.googleusercontent.com/-jtTGQlVgRdQ/VdOQG3o29JI/AAAAAAAARus/ErMTPqPW-IQ/s1600-h/DSC_7088%25255B4%25255D.jpg"><img title="DSC_7088" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7088" src="http://lh3.googleusercontent.com/-uyUgykUW0T8/VdOQHcRp37I/AAAAAAAARuw/qgXqoKL9-Ns/DSC_7088_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="398"></a></font></li> <li><font size="3">Pour the peach soup into a bowl and garnish with sliced cucumber, bell pepper, goat cheese, croutons and basil. Drizzle lightly with olive oil, season with black pepper and serve.<a href="http://lh3.googleusercontent.com/-tfSb4eqRmRw/VdOQH0FY_3I/AAAAAAAARu4/bLrU-oRPARQ/s1600-h/DSC_7097%25255B4%25255D.jpg"><img title="DSC_7097" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7097" src="http://lh3.googleusercontent.com/-Ei1VK_KdZoE/VdOQIDCFn8I/AAAAAAAARvA/EOu-fNKZHKo/DSC_7097_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="371"></a></font></li></ol> <p><font size="3">From the Tapas post <strong>(#todaystapas</strong>)…Soy wrapped garden harvest (except avocado). Light, gluten free and fabulous.<img title="IMG_5105" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_5105" src="http://lh3.googleusercontent.com/-jiyPIKotXVs/VdOQIsaXX7I/AAAAAAAARvM/FUktAk0QIoA/IMG_5105_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></font></p> <p><font size="3">Adapted from a Children’s book ‘<strong><a href="http://www.amazon.com/Guri-Gura-Japanese-Edition/dp/4834000826" target="_blank">Guri and Gura</a>’</strong> (ぐりとぐら) Kasutera (カステラ) recipe is easy to make…in the book, they shared this treat with forest friends…isn’t that nice? The hand stitched kitchen towel is a gift from a </font><font size="3">friend. <a href="http://lh3.googleusercontent.com/-cEXH0pxOvUU/VdOQJMMAraI/AAAAAAAARvQ/FsrbxkaI650/s1600-h/IMG_5096%25255B4%25255D.jpg"><img title="IMG_5096" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_5096" src="http://lh3.googleusercontent.com/-DD8Fpz4x8Fs/VdOQJhcCeyI/AAAAAAAARvY/SIhQ3cWjqAs/IMG_5096_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">Stay cool! Drink lots of water!</font></p> Nippon Ninhttp://www.blogger.com/profile/08056339055715515833noreply@blogger.com20tag:blogger.com,1999:blog-6574493884813022714.post-13528344531571326632015-08-11T12:58:00.000-07:002015-08-11T12:59:17.959-07:00Being Foodies<h1><font size="3"></font> </h1> <h1><font size="3">Tapas foods and more</font></h1> <p><font size="3"><a href="http://lh3.googleusercontent.com/-ztExQlJ9ges/VcpT2I5UBDI/AAAAAAAARpI/HE8eDDDFi_U/s1600-h/IMG_4962%25255B4%25255D.jpg"><img title="IMG_4962" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="IMG_4962" src="http://lh3.googleusercontent.com/-5NwdWRnO5Tw/VcpT2QKSF0I/AAAAAAAARpM/GhGwnHmLqUA/IMG_4962_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="417"></a></font></p> <p><font size="3">I returned a few days ago from Hawaii…I didn’t prepare anything for Tuesday’s post though I would like to share some of my trip photos…mostly food photos. I managed to make something every day for today’s TAPAS instagram post (#todaystapas)…it was a bit challenging preparing in an unfamiliar kitchen…where is the baking powder? I took all the contents out of all the cabinets…nope she must not have it…darn it! </font></p> <p><font size="3">The days at Hawaii were really hot and humid. The grape juice offered comfort. <a href="http://lh3.googleusercontent.com/-Q96o5vgp0Ys/VcpT25isaZI/AAAAAAAARpU/8Zjua5gerQs/s1600-h/IMG_4936%25255B4%25255D.jpg"><img title="IMG_4936" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="IMG_4936" src="http://lh3.googleusercontent.com/-Bxre3BXXtgE/VcpT3XNQbDI/AAAAAAAARpg/YAE3j61yyek/IMG_4936_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a>Or this watermelon popsicle.<a href="http://lh3.googleusercontent.com/-qvci4ngMK6M/VcpT331u5aI/AAAAAAAARpk/j2CcVnW_zZ0/s1600-h/IMG_4974%25255B4%25255D.jpg"><img title="IMG_4974" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="IMG_4974" src="http://lh3.googleusercontent.com/-W_l1eFbCx5g/VcpT4e21RDI/AAAAAAAARps/aQxENZdrLoQ/IMG_4974_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">Some day I have no choice but use the meat that was already thawed…fried hamburger (Japanese called it minchi katsu), semi homemade ketchup.<a href="http://lh3.googleusercontent.com/-fxu6I_Nf3oI/VcpT4nuJIVI/AAAAAAAARp0/ccBS9XVmeUg/s1600-h/IMG_4930%25255B4%25255D.jpg"><img title="IMG_4930" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="IMG_4930" src="http://lh3.googleusercontent.com/-tZXqglnuJc8/VcpT5NFKP3I/AAAAAAAARqA/Cq1zb_Y7N-8/IMG_4930_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">I love lilikoi AKA passion fruit, growing in the front yard – made sauce for waffle, and simply juice with little bit of honey.<br><a href="http://lh3.googleusercontent.com/-hxplas-fnII/VcpT5whNSQI/AAAAAAAARqE/FRyWIB7nINY/s1600-h/IMG_4879%25255B3%25255D.jpg"><img title="IMG_4879" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="IMG_4879" src="http://lh3.googleusercontent.com/-HcwjsGD43YU/VcpT6W5P-zI/AAAAAAAARqM/ePMXYKw5SzE/IMG_4879_thumb.jpg?imgmax=800" width="244" height="244"></a><a href="http://lh3.googleusercontent.com/-ij69liBibEI/VcpT6pAgcHI/AAAAAAAARqY/vUDboBsB2nE/s1600-h/IMG_5021%25255B3%25255D.jpg"><img title="IMG_5021" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="IMG_5021" src="http://lh3.googleusercontent.com/-MFiYxqlaXRY/VcpT7KguNBI/AAAAAAAARqc/leGCfZszAsU/IMG_5021_thumb.jpg?imgmax=800" width="244" height="244"></a></font></p> <p><font size="3">My daughter has Momofuku cookbook too. I made two of my favorite dishes from the book. Pork buns ( I made buns without baking powder) and Chicken and Egg, Very ono!</font></p> <p><font size="3"><a href="http://lh3.googleusercontent.com/-7Qz_9p0jGBw/VcpT7kez9nI/AAAAAAAARqo/Sr1IM9kVCRc/s1600-h/IMG_4999%25255B3%25255D.jpg"><img title="IMG_4999" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="IMG_4999" src="http://lh3.googleusercontent.com/-nzlewmAXTI4/VcpT7_yjHhI/AAAAAAAARqs/mQ_eFs0olAI/IMG_4999_thumb.jpg?imgmax=800" width="244" height="244"></a><a href="http://lh3.googleusercontent.com/-oLVC5w3dthI/VcpT8fLqyxI/AAAAAAAARq0/HAp4HmHhcg0/s1600-h/IMG_5046%25255B3%25255D.jpg"><img title="IMG_5046" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="IMG_5046" src="http://lh3.googleusercontent.com/-c6dYTQWHD-o/VcpT82jq7CI/AAAAAAAARq8/kTf68adbMhY/IMG_5046_thumb.jpg?imgmax=800" width="244" height="244"></a></font></p> <p><font size="3">My grandson had a Beatles-like haircut when they came to pick me up at the airport.This picture was taken at <strong><a href="http://kokoheadcafe.com/" target="_blank">Koko Head Café</a></strong><strong></strong>. I heard the rumor that the head chef had competed on Iron Chef.<a href="http://lh3.googleusercontent.com/-KMBGXUiCK_M/VcpT9WFJ6wI/AAAAAAAARrI/OCla_5u64CU/s1600-h/IMG_4874%25255B4%25255D.jpg"><img title="IMG_4874" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="IMG_4874" src="http://lh3.googleusercontent.com/-NHFyXrEt0fg/VcpT-GU8faI/AAAAAAAARrQ/IvEnLWLMUKs/IMG_4874_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="707"></a> </font></p> <p><font size="3">The next day, his dad gave him a buzz cut…<br></font></p><iframe height="315" src="https://www.youtube.com/embed/LAkKD_KQ4eA?rel=0" frameborder="0" width="420" allowfullscreen></iframe> <p><font size="3">After the hair cut…Cute ya?<a href="http://lh3.googleusercontent.com/-VY0YBy5siS0/VcpT-oTbrUI/AAAAAAAARrY/Nymrn8Q801g/s1600-h/IMG_4901%25255B4%25255D.jpg"><img title="IMG_4901" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="IMG_4901" src="http://lh3.googleusercontent.com/-n6oVLRRGb00/VcpT_UQXQdI/AAAAAAAARrg/NHOoWlpKShE/IMG_4901_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">What a cheesy name… <strong><a href="http://banzaisushibarhawaii.com/banzai-health/" target="_blank">Banzai Sushi Bar</a></strong> in Haleiwa…this avocado tempura was really good!<a href="http://lh3.googleusercontent.com/-n04HnY5JtfQ/VcpUAAbOgFI/AAAAAAAARrk/V4W8AGWhpQA/s1600-h/IMG_4950%25255B4%25255D.jpg"><img title="IMG_4950" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="IMG_4950" src="http://lh3.googleusercontent.com/-azcMyLO8rUA/VcpUAsMusnI/AAAAAAAARrs/t6SAbOdLzUg/IMG_4950_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">I pumped gas all by myself the other day, in Oregon we’re not allowed to pump it so I was very proud…<strong>What? Wrong gas?</strong> Two very kind strangers helped to drain the diesel fuel out of the car. I found out later that they are homeless. They kept assuring me that everything is ok, don’t worry. I was so appreciative of that. <a href="http://lh3.googleusercontent.com/-Ngfn1QrhL4U/VcpUBNhoDaI/AAAAAAAARr0/JBAgTt7Vet8/s1600-h/IMG_5024%25255B4%25255D.jpg"><img title="IMG_5024" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="IMG_5024" src="http://lh3.googleusercontent.com/-Dxnoru0Xv74/VcpUBrKiAmI/AAAAAAAARr8/CsCmBlVKAm0/IMG_5024_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a> </font></p> <p><font size="3">Sensible, artistic granddaughter is getting taller…time flies with top speed.<a href="http://lh3.googleusercontent.com/-i2iHdOsseLE/VcpUB8IhD5I/AAAAAAAARsI/XCPMPUcs3Ek/s1600-h/IMG_5029%25255B4%25255D.jpg"><img title="IMG_5029" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="IMG_5029" src="http://lh3.googleusercontent.com/-lvZ9Jcs4-Oc/VcpUD2afktI/AAAAAAAARsQ/k4789lRgirQ/IMG_5029_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="737"></a></font></p> <p><font size="3">My son and his wife welcomed their first child, our newest grandson on August 5th…looking forward to meeting him in person </font><font size="3">in September. <br><a href="http://lh3.googleusercontent.com/-xY-cZ89YJPA/VcpUEbRL0cI/AAAAAAAARsU/EZKQD5iq86o/s1600-h/IMG_0028%25255B4%25255D.jpg"><img title="IMG_0028" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="IMG_0028" src="http://lh3.googleusercontent.com/-2e93Shk6uo0/VcpUExkdlaI/AAAAAAAARsg/Ux2IP2E1oKg/IMG_0028_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="313"></a></font></p> <p><font size="3">He is beautiful!</font></p> Nippon Ninhttp://www.blogger.com/profile/08056339055715515833noreply@blogger.com13tag:blogger.com,1999:blog-6574493884813022714.post-64050794808336205612015-08-04T05:39:00.001-07:002015-08-04T05:39:59.257-07:00Frozen Kefir Custard<h2><font size="4">Hot Weather Treat</font></h2> <p><font size="4"><a href="http://lh3.googleusercontent.com/-DMrEdZhUu5c/VcCydYecILI/AAAAAAAARlc/y99rRQMovU4/s1600-h/DSC_7060%25255B4%25255D.jpg"><img title="DSC_7060" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7060" src="http://lh3.googleusercontent.com/-iTQUVaZzG3I/VcCyd_hHi6I/AAAAAAAARlg/pw8deT5Hm4g/DSC_7060_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="475"></a>The weather here in Oregon has been unusually warm lately. So I have been craving something cold and sweet. Since there is no one here to help me drink the kefir, I decided to kill 2 birds with 1 stone and use some of the abundant kefir to make frozen custard. When I was a kid we used to hand-crank our ice cream. I must admit that having an electric ice cream maker is much easier – and it makes just enough for me to eat and share with the neighbors.</font></p> <p><font size="4"><strong>Ingredients and instruction</strong> (<a href="https://docs.google.com/document/d/1iG7iAPkUbmJUZmzYe4qQCQaZ_UwVFzyxnN5KXOHUT7c/edit?usp=sharing" target="_blank">Print Recipe Here</a>)</font></p> <p><font size="4">Equipment needed: Ice cream maker</font></p> <ul> <li><font size="4">1/2 cup cream</font></li> <li><font size="4">3 egg yolks</font></li> <li><font size="4">1-1/2 cups kefir</font></li> <li><font size="4">1 teaspoon vanilla extract</font></li> <li><font size="4">5 Tablespoons sugar</font></li></ul> <ol> <li><font size="4">Bring the cream and sugar just to a boil in a small saucepan. <br><a href="http://lh3.googleusercontent.com/-rmR_iA_F98w/VcCyePJT7tI/AAAAAAAARlo/Wd50gDfVg9A/s1600-h/DSC_7028%25255B3%25255D.jpg"><img title="DSC_7028" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7028" src="http://lh3.googleusercontent.com/-fAitOwDyb1M/VcCyepf_UOI/AAAAAAAARlw/idYyIgdTZ3g/DSC_7028_thumb.jpg?imgmax=800" width="244" height="176"></a><a href="http://lh3.googleusercontent.com/-QICxPTkQOqU/VcCye4s5WWI/AAAAAAAARl8/dm1GQLiebco/s1600-h/DSC_7032%25255B4%25255D.jpg"><img title="DSC_7032" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7032" src="http://lh3.googleusercontent.com/-xjVumMCkY6E/VcCyfeoJzEI/AAAAAAAARmA/R4bHgtwFrjA/DSC_7032_thumb%25255B1%25255D.jpg?imgmax=800" width="127" height="173"></a></font></li> <li><font size="4">In the meantime, stir the egg yolks and vanilla together.<br><a href="http://lh3.googleusercontent.com/-yzcOprcscwg/VcCygBMYymI/AAAAAAAARmM/7m82qXKP3Dw/s1600-h/DSC_7033%25255B3%25255D.jpg"><img title="DSC_7033" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7033" src="http://lh3.googleusercontent.com/-kBIfLD9tEjU/VcCygsIZDlI/AAAAAAAARmQ/ra2c9y63f2w/DSC_7033_thumb.jpg?imgmax=800" width="164" height="244"></a></font></li> <li><font size="4">Slowly pour the hot cream mixture into the egg yolks while whisking. Allow to cool.<br><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgsW6CGCoCMfTN9cWg5asqKD-1jnyDL-KRqa6u37MRZ9rGy98-oX50WLJGhEA4CD8RAUu0Kh9SUb4ry0V_2B1Rc05aOZMz5zucfX4ywFwcmxnzyXvNFQRGiWufVV5rF5rLz45bpwYU8jYh/s1600-h/DSC_7036%25255B3%25255D.jpg"><img title="DSC_7036" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7036" src="http://lh3.googleusercontent.com/-fAOliMJzfa4/VcCyhSA_gkI/AAAAAAAARmg/H0JhGAKGdU0/DSC_7036_thumb.jpg?imgmax=800" width="165" height="244"></a></font></li> <li><font size="4">Pour the kefir into the egg yolk and cream mixture. Cool off in the refrigerator.<br><a href="http://lh3.googleusercontent.com/-Mxp6Tcl2euw/VcCyhnERB-I/AAAAAAAARmo/mJNmRIBddIY/s1600-h/DSC_7039%25255B3%25255D.jpg"><img title="DSC_7039" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7039" src="http://lh3.googleusercontent.com/-bp8mP-M9aQc/VcCyiE562dI/AAAAAAAARmw/KOXlf47Nbfg/DSC_7039_thumb.jpg?imgmax=800" width="190" height="244"></a></font></li> <li><font size="4">Put the cooled down mix into the ice cream maker and turn it on.<br><a href="http://lh3.googleusercontent.com/-8429htUJgb8/VcCyilukRiI/AAAAAAAARm4/BBLwtePLX5g/s1600-h/DSC_7042%25255B3%25255D.jpg"><img title="DSC_7042" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; margin: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7042" src="http://lh3.googleusercontent.com/-u4CELVwmfFs/VcCyizcbnrI/AAAAAAAARnA/arBVbMNiy98/DSC_7042_thumb.jpg?imgmax=800" width="164" height="244"></a><a href="http://lh3.googleusercontent.com/-wfJG--ZTayA/VcCyjG4SUcI/AAAAAAAARnM/Bhk42gqMIFc/s1600-h/DSC_7051%25255B3%25255D.jpg"><img title="DSC_7051" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; margin: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7051" src="http://lh3.googleusercontent.com/-OFRYEFls94c/VcCyjz-oP4I/AAAAAAAARnQ/XPICt88XHq4/DSC_7051_thumb.jpg?imgmax=800" width="195" height="244"></a><a href="http://lh3.googleusercontent.com/-yAL99F9tXio/VcCykWOo7hI/AAAAAAAARnY/Gedg89MWlvA/s1600-h/DSC_7053%25255B3%25255D.jpg"><br><img title="DSC_7053" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; margin: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7053" src="http://lh3.googleusercontent.com/-PZGH7v6Q7TY/VcCykjPhWAI/AAAAAAAARng/GpshJA-2c9A/DSC_7053_thumb.jpg?imgmax=800" width="164" height="244"></a><a href="http://lh3.googleusercontent.com/-4haIr_jgg8s/VcCyk3v8UAI/AAAAAAAARno/2SsQbMnSuSo/s1600-h/DSC_7054%25255B3%25255D.jpg"><img title="DSC_7054" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7054" src="http://lh3.googleusercontent.com/-FrnJcNLnFgU/VcCylV6HFVI/AAAAAAAARnw/HOotSNJyXdg/DSC_7054_thumb.jpg?imgmax=800" width="164" height="244"></a><br>We used to fight over who got the paddle when the ice cream was done. Somehow the ice cream stuck to that tasted better…</font></li> <li><font size="4">Enjoy with fresh fruit or just plain. </font></li></ol> <p> </p> <p><font size="4">In case you are interested here is the setup I use to make the kefir. I may have let this batch ferment a little too long but it still tasted good.<br><a href="http://lh3.googleusercontent.com/-67pkEhOe4HE/VcCylnIF9EI/AAAAAAAARn4/AzJaqZOaU8s/s1600-h/DSC_7062%25255B5%25255D.jpg"><img title="DSC_7062" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7062" src="http://lh3.googleusercontent.com/-N0RGgx_xbYM/VcCyl3nD69I/AAAAAAAARoA/a0o4EQw2yuI/DSC_7062_thumb%25255B2%25255D.jpg?imgmax=800" width="554" height="896"></a></font></p> <p><font size="4">And here are the kefir grains<br><a href="http://lh3.googleusercontent.com/-3svIlc6in3k/VcCymQAjwcI/AAAAAAAARoI/Zw7IilNuDGc/s1600-h/DSC_7064%25255B4%25255D.jpg"><img title="DSC_7064" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7064" src="http://lh3.googleusercontent.com/-n7H1rrd69nM/VcCymufOZ6I/AAAAAAAARoQ/ceFuPwq3y8E/DSC_7064_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="369"></a></font></p> <p><font size="4">I am a big fan of home made kefir. I really like the sourness and the health benefits. We use it in our morning smoothies and I enjoy drinking it plain. Looking forward to Nipponnin getting home this week.</font></p><font size="4">Got a few tomatoes from the garden,<br><a href="http://lh3.googleusercontent.com/-QVYehASTmWA/VcCynJPaGhI/AAAAAAAARoY/FFjF_QX8OHg/s1600-h/DSC_7025%25255B7%25255D.jpg"><img title="DSC_7025" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7025" src="http://lh3.googleusercontent.com/-f-SmoPEPfjI/VcCynQXwKkI/AAAAAAAARog/QCvr1qb-d_s/DSC_7025_thumb%25255B2%25255D.jpg?imgmax=800" width="554" height="391"></a></font> <p><font size="4"></font></p> Nippon Ninhttp://www.blogger.com/profile/08056339055715515833noreply@blogger.com9tag:blogger.com,1999:blog-6574493884813022714.post-46197679101924181602015-07-28T19:20:00.001-07:002015-07-28T19:20:54.553-07:00Canneles<h1><font size="5">Breakfast of champions?</font></h1> <p><font size="4"><a href="http://lh3.googleusercontent.com/-igGQF5JyUQA/Vbg4QukJa4I/AAAAAAAARgI/khR52_fm65Q/s1600-h/DSC_7022%25255B4%25255D.jpg"><img title="DSC_7022" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7022" src="http://lh3.googleusercontent.com/-_GeZIbDlMRg/Vbg4Q1338II/AAAAAAAARgM/9mZ3CgtMWGs/DSC_7022_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="413"></a>Well, Nipponnin Is off in Hawaii helping with the grandkids. Not sure if you noticed any of my sense of jealousy in that bland statement. But it is there. Just a little. So, she gave me a recipe and instructions to make this and post it for all of you, her faithful readers. The <a href="https://en.wikipedia.org/wiki/Canel%C3%A9" target="_blank">wikipedia entry</a> for this makes it sound less delicious than I think it is, but I guess beauty is in the eye (or taste) of the beholder and all… And it did give me permission to eat these for breakfast. It is one of my favorites. Besides, this gave me a good excuse to buy a pan. It needs to rest in the refrigerator for 24 – 48 hours so plan ahead.</font></p> <p><strong><font size="4">Recipe and instructions (<a href="https://docs.google.com/document/d/1qWU-extArAQ5JuLlk8PQaZ36z85dEBDmy_A-ihJAnkc/edit?usp=sharing" target="_blank">Print recipe here</a>)</font></strong></p> <p><font size="4">Equipment needed: Cannele molds</font></p> <ul> <li><font size="4">4-1/4 cups of milk</font></li> <li><font size="4">3 Tablespoons unsalted butter</font></li> <li><font size="4">5 extra-large egg yolks</font></li> <li><font size="4">1 extra-large egg</font></li> <li><font size="4">2-1/4 cups sugar</font></li> <li><font size="4">2 teaspoons vanilla</font></li> <li><font size="4">2 cups unbleached pastry flour</font></li> <li><font size="4">Nonstick cooking spray </font></li></ul> <ol> <li><font size="4">Bring 2-1/2 cups of the milk and the butter to a boil in a medium saucepan. Remove from heat and set aside to cool slightly.<br><a href="http://lh3.googleusercontent.com/-CgCTMfE84aw/Vbg4RT8xJlI/AAAAAAAARgU/7JLuF_zm4Qc/s1600-h/DSC_6985%25255B3%25255D.jpg"><img title="DSC_6985" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6985" src="http://lh3.googleusercontent.com/-XSAKSVPX9fc/Vbg4RqbbeZI/AAAAAAAARgg/3v0qPkD4IHs/DSC_6985_thumb.jpg?imgmax=800" width="244" height="163"></a><a href="http://lh3.googleusercontent.com/-YdD-KYgwcvY/Vbg4SBhndrI/AAAAAAAARgk/D_mMkrMs8pg/s1600-h/DSC_6988%25255B4%25255D.jpg"><img title="DSC_6988" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6988" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC_tT02a6Fvk_LY2DhUqRze2oDylfTbQT32ZNQYwrJIlC3aosb3d4zGcXkoJxEW46iULN08JXj5Ri66Nes0KifkFOjqye6BnTC1aRxx0G3W33Ze2oMxCvWAprphVxliPyoGyRtjEPW1Rdg/?imgmax=800" width="191" height="163"></a></font></li> <li><font size="4">In a large bowl, whisk together the egg yolks, the egg, sugar, vanilla and the remaining milk. Whisk in the flour.<br><a href="http://lh3.googleusercontent.com/-T-coys4s_bw/Vbg4SwtA2UI/AAAAAAAARg0/ONCRZDwUBrM/s1600-h/DSC_6987%25255B3%25255D.jpg"><img title="DSC_6987" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6987" src="http://lh3.googleusercontent.com/-btVHtBEMt2g/Vbg4TeXm2HI/AAAAAAAARg8/4TfJsRL3LPU/DSC_6987_thumb.jpg?imgmax=800" width="244" height="161"></a><a href="http://lh3.googleusercontent.com/-THjpQQODAPM/Vbg4TvUwVyI/AAAAAAAARhI/7j137qYQKdU/s1600-h/DSC_6990%25255B4%25255D.jpg"><img title="DSC_6990" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6990" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxXDJarmHgHyS9-E_CBLCLAXyJoZ2mV2VwVgAdGEXC4olU9WXY4Xso8__0udZEFK9PQyc5tWkwWOQnSRxBBILHnoZ9464jiMSA68b0pzeSxXDTU_haW1_RX9MADyNqPFSX4EzZIw7prQ28/?imgmax=800" width="216" height="163"></a><br><a href="http://lh3.googleusercontent.com/-hzg5dTl4U5Y/Vbg4UU2UiwI/AAAAAAAARhU/ee1vra3ZW0A/s1600-h/DSC_6991%25255B3%25255D.jpg"><img title="DSC_6991" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6991" src="http://lh3.googleusercontent.com/-thdsY-o10eQ/Vbg4Uw5pbnI/AAAAAAAARhc/5YdX2fIcyxA/DSC_6991_thumb.jpg?imgmax=800" width="244" height="174"></a><a href="http://lh3.googleusercontent.com/-98QJCMMQKkE/Vbg4VMUtI7I/AAAAAAAARhk/JR_InkvipFA/s1600-h/DSC_6992%25255B4%25255D.jpg"><img title="DSC_6992" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6992" src="http://lh3.googleusercontent.com/-UUXOeUX7TKc/Vbg4VufOPNI/AAAAAAAARhs/XORyNS1V6cE/DSC_6992_thumb%25255B1%25255D.jpg?imgmax=800" width="229" height="172"></a><br><a href="http://lh3.googleusercontent.com/-UeoOl5nLQwc/Vbg4V2ZsmZI/AAAAAAAARh0/0ZIrUfx1McA/s1600-h/DSC_6996%25255B4%25255D.jpg"><img title="DSC_6996" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6996" src="http://lh3.googleusercontent.com/-nZs4P0xA2d0/Vbg4WGUKVNI/AAAAAAAARh8/C_aOzlyIw2E/DSC_6996_thumb%25255B1%25255D.jpg?imgmax=800" width="237" height="179"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj93PEMLtruy5PdcVvShNN_ZK7kPQeKyyUjpUJ32uW2CX68DMF8_9rsQNHDjgR0UxoMppluLkP4zrr0NJnnJaSouHJnZFZiF35crhyphenhyphenHvkRATRTVDiH2sT5KOr_2GGQ4KVBzfr8RGEA3PvuY/s1600-h/DSC_6997%25255B3%25255D.jpg"><img title="DSC_6997" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; margin: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6997" src="http://lh3.googleusercontent.com/-HncdLg1SYls/Vbg4XIwilBI/AAAAAAAARiM/5Bn8BgrAFV4/DSC_6997_thumb.jpg?imgmax=800" width="244" height="176"></a><a href="http://lh3.googleusercontent.com/-nx_xjYPz3qg/Vbg4XRxTOwI/AAAAAAAARiU/siH9gj_jg-s/s1600-h/DSC_6998%25255B3%25255D.jpg"><img title="DSC_6998" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6998" src="http://lh3.googleusercontent.com/-vEY-DDfRJ9s/Vbg4Xync1JI/AAAAAAAARic/p2AH5LM7328/DSC_6998_thumb.jpg?imgmax=800" width="244" height="172"></a></font></li> <li><font size="4">In a steady stream add the milk mixture from step 1 – whisking to combine.<br><a href="http://lh3.googleusercontent.com/-dttNe7CAg9U/Vbg4YGGKWmI/AAAAAAAARik/xlpiDxrHJKc/s1600-h/DSC_7004%25255B3%25255D.jpg"><img title="DSC_7004" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; margin: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7004" src="http://lh3.googleusercontent.com/-oLDgYNqfJKM/Vbg4YvrZaUI/AAAAAAAARis/ZqxlYVqnohg/DSC_7004_thumb.jpg?imgmax=800" width="244" height="173"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRpHpMXw-4pnv8l8n1klt1MOpQ_3E4GX_TokwV9LvlDSste6nXoW-ZbvfPZo9oHTcyUsvMmw7_AqbEp8AClgzd_ZPmYNtdtJI10vlEH6qQXP8oeK_SVjxjx9Cz78DNfG65nHQOYSCxpz9x/s1600-h/DSC_7007%25255B3%25255D.jpg"><img title="DSC_7007" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7007" src="http://lh3.googleusercontent.com/-AqRE4Jx6fkM/Vbg4ZP8hIRI/AAAAAAAARi8/cNJTbv_5fT4/DSC_7007_thumb.jpg?imgmax=800" width="244" height="170"></a></font></li> <li><font size="4">Pour the batter through a fine sieve into another bowl. <br><a href="http://lh3.googleusercontent.com/-kZPqrv6gTK4/Vbg4ZgD9XPI/AAAAAAAARjE/nvIf9QocXic/s1600-h/DSC_7010%25255B4%25255D.jpg"><img title="DSC_7010" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7010" src="http://lh3.googleusercontent.com/-ObDkakpn4-s/Vbg4ZwRRa8I/AAAAAAAARjM/w4V3RaGWBI0/DSC_7010_thumb%25255B1%25255D.jpg?imgmax=800" width="234" height="173"></a><a href="http://lh3.googleusercontent.com/-KaAOSRy65KY/Vbg4aP8b_eI/AAAAAAAARjU/5SZCUa2PKKk/s1600-h/DSC_7011%25255B3%25255D.jpg"><img title="DSC_7011" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7011" src="http://lh3.googleusercontent.com/-C_eW-g7E4g0/Vbg4atYqKgI/AAAAAAAARjc/RhId2xklgec/DSC_7011_thumb.jpg?imgmax=800" width="244" height="170"></a></font></li> <li><font size="4">Cover and refrigerate for 24 to 48 hours.<br><a href="http://lh3.googleusercontent.com/-jK1cbjz5c6s/Vbg4a3eETcI/AAAAAAAARjo/fn8JRpalgys/s1600-h/DSC_7012%25255B3%25255D.jpg"><img title="DSC_7012" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7012" src="http://lh3.googleusercontent.com/--If3L6Y3vWE/Vbg4bQ1SHZI/AAAAAAAARjs/y9yYW-thJV0/DSC_7012_thumb.jpg?imgmax=800" width="244" height="165"></a></font></li> <li><font size="4">Heat oven to 400 F. Spray molds with cooking spray and place in freezer for 20 minutes. Place molds about 1-1/2 inches apart on a baking sheet. <br><a href="http://lh3.googleusercontent.com/-XHcWAcfOCYo/Vbg4eHbrWJI/AAAAAAAARj4/x6qJ4pRfeLY/s1600-h/DSC_7014%25255B3%25255D.jpg"><img title="DSC_7014" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7014" src="http://lh3.googleusercontent.com/-q0KgDje1ksc/Vbg4eeACNnI/AAAAAAAARj8/byDlrzgMjmE/DSC_7014_thumb.jpg?imgmax=800" width="244" height="168"></a></font></li> <li><font size="4">Remove batter from refrigerator and whisk gently. Fill each mold to 1/2 inch from the top. Bake until they slip easily from the mold and are evenly browned, 1-1/2 to 1-3/4 hours.<br><a href="http://lh3.googleusercontent.com/-R9Cf0068yrc/Vbg4e3S_5nI/AAAAAAAARkE/VL01SI7vYRs/s1600-h/DSC_7016%25255B4%25255D.jpg"><img title="DSC_7016" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7016" src="http://lh3.googleusercontent.com/-XaSn1OCuCAE/Vbg4fPatouI/AAAAAAAARkQ/8gtMYceSSGU/DSC_7016_thumb%25255B1%25255D.jpg?imgmax=800" width="214" height="159"></a><a href="http://lh3.googleusercontent.com/-PgvOpNreJeY/Vbg4fo3TkAI/AAAAAAAARkU/fZoUEoSvF5c/s1600-h/DSC_7018%25255B3%25255D.jpg"><img title="DSC_7018" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; margin: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7018" src="http://lh3.googleusercontent.com/-SP35rfIc2dM/Vbg4gJ8YJqI/AAAAAAAARkc/nrETfej2MjI/DSC_7018_thumb.jpg?imgmax=800" width="244" height="158"></a><a href="http://lh3.googleusercontent.com/-brxqkpBcYj0/Vbg4gWN2BHI/AAAAAAAARkk/5VYd4yblzuU/s1600-h/DSC_7020%25255B3%25255D.jpg"><img title="DSC_7020" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7020" src="http://lh3.googleusercontent.com/-zdYO0XnQd7o/Vbg4gnQQd0I/AAAAAAAARks/9lpWB9BY7MI/DSC_7020_thumb.jpg?imgmax=800" width="244" height="214"></a></font></li></ol> <p><font size="4">The figs loved the hot weather so we had more than we could eat. I made a few bottles of jam. Love it with fresh bread.<br><a href="http://lh3.googleusercontent.com/-FRdlXGv5sOE/Vbg4g1qp7zI/AAAAAAAARk0/XgrPytuQjhg/s1600-h/DSC_7024%25255B4%25255D.jpg"><img title="DSC_7024" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_7024" src="http://lh3.googleusercontent.com/-oyT3hhU8Lnk/Vbg4hct7qqI/AAAAAAAARk8/hWtyYJawhNQ/DSC_7024_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="686"></a></font></p> <p><font size="4">Nipponnin will be back in a couple of weeks. She is still posting her #todaystapas on Instagram, so please look her up there to see what she is up to.</font></p> <p><font size="4"></font></p> Nippon Ninhttp://www.blogger.com/profile/08056339055715515833noreply@blogger.com10tag:blogger.com,1999:blog-6574493884813022714.post-18296623781379682242015-07-21T13:58:00.000-07:002015-07-22T19:42:33.133-07:00Fig Framboise Tarte<h1><font size="3">いちじくのタルト</font></h1> <p><font size="3"><a href="http://lh3.googleusercontent.com/-iW9azdNLeEQ/Va6ybuLH2JI/AAAAAAAARbo/GuHr4D5wxOs/s1600-h/DSC_6968%25255B4%25255D.jpg"><img title="DSC_6968" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6968" src="http://lh3.googleusercontent.com/-Dk5QgZy1STU/Va6ycAJ6EjI/AAAAAAAARbs/Ft68PHoxQZk/DSC_6968_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="829"></a></font></p> <p><font size="3">All of sudden, ‘POW’! The figs (<strong>desert king</strong> variety) from the tree in our back yard are ripe and ready, thanks to very warm weather…with the weight of loaded figs, some branches are bowing… Long live the King!<a href="http://lh3.googleusercontent.com/-enToQiDFelM/Va6ycfY3vlI/AAAAAAAARb0/uiKVuDvAq-8/s1600-h/DSC_6931%25255B9%25255D.jpg"><img title="DSC_6931" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6931" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0o6vlfXun3uDQj20yUaCMQNyQVYxt_qrhivF-xQ6cXnbB0eEUVSDbCbJcyfVJ28c285snpZqEMf7VHll_8wt_m83jYbT1_2VkDy9yG6bkq9z4kVD5PqpHWPVybJ39f7DGkNosaGhd7-D/?imgmax=800" width="554" height="391"></a><br>Oh yai yai! Why couldn’t they be ready a few at a time? Given away to friends and neighbors but we still have plenty left…and some of them past prime and getting way too mushy.</font></p> <p><font size="3">I have copies of fig tart/cake recipes from fellow food bloggers and all are fabulous though, I decided to challenge the recipe from an old Today’s Cooking Magazine, just because of the raspberry sauce. Although it’s not difficult, this requires patience…it needs a lot of nap, I mean rest time. . </font></p> <h3><font size="3">Ingredients and Instruction for one 9 inch tart pan (<a href="https://docs.google.com/document/d/1SRExd1Un-ONx1L1UoTP1deek1-5MU8Wy7C3Z5TJt7zw/edit?usp=sharing" target="_blank">Print Recipe Here</a>)</font></h3> <p><font size="3"><strong>For crust</strong> – Or use your favorite recipe for biscuit base. My past recipe is <strong><a href="http://www.nipponnin.com/2015/05/apricot-and-sesame-seed-pie.html" target="_blank">here</a></strong></p></font> <ul> <li><font size="3">35g Viscosity flour (薄力粉)</font></li> <li><font size="3">140g Bread flour (強力粉)</font></li> <li><font size="3">125g unsalted butter, cubed</font></li> <li><font size="3">1 egg yolk, <u>mix with salt and milk from below</u> in a small bowl<a href="http://lh3.googleusercontent.com/-ri6nwXfT1v8/Va6ydu9B28I/AAAAAAAARcE/fDfaXtq-OBY/s1600-h/DSC_6936%25255B3%25255D.jpg"><img title="DSC_6936" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6936" src="http://lh3.googleusercontent.com/-OfXMyoMgbZk/Va6yeGXO4RI/AAAAAAAARcM/S9EmAXAvU8A/DSC_6936_thumb.jpg?imgmax=800" width="244" height="147"></a></font></li> <li><font size="3">3/4 teaspoon of salt</font></li> <li><font size="3">40g milk</font></li></ul> <ol> <li><font size="3">Put flours and cubed butter in a large bowl and <u>keep in the freezer</u> for at least 1 hour.</font></li> <li><font size="3">Put #1 mixture in a food processor and run until it looks like cornmeal. Add egg mixture and quickly combine until it just comes together. <u>Wrap</u> <u>in plastic wrap</u> and refrigerate to rest for 2-3 hours.<a href="http://lh3.googleusercontent.com/-jvyNleb6joA/Va6yejW0T0I/AAAAAAAARcU/vFf3_suoJKs/s1600-h/DSC_6935%25255B4%25255D.jpg"><img title="DSC_6935" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6935" src="http://lh3.googleusercontent.com/-GhDZFV51DvA/Va6ye8Y6a7I/AAAAAAAARcc/h6xkM_je-nY/DSC_6935_thumb%25255B1%25255D.jpg?imgmax=800" width="226" height="175"></a><a href="http://lh3.googleusercontent.com/-oYUGu-CxpJY/Va6yfWOLu4I/AAAAAAAARck/fWad0UVV6Wg/s1600-h/DSC_6937%25255B4%25255D.jpg"><img title="DSC_6937" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6937" src="http://lh3.googleusercontent.com/-cLGHvfCV1qc/Va6yf2iMdwI/AAAAAAAARcs/4ZGRb6BwlZk/DSC_6937_thumb%25255B1%25255D.jpg?imgmax=800" width="250" height="173"></a></font></li></ol> <p><font size="3"><strong>For Almond Cream</strong></font></p> <ul> <li><font size="3">90g unsalted butter, at <u>room temperature</u></font></li> <li><font size="3">70g granulated sugar</font></li> <li><font size="3">A pinch of salt</font></li> <li><font size="3">1 egg beaten</font></li> <li><font size="3">90g almond flour</font></li></ul> <ol> <li><font size="3">Put butter and sugar in large bowl and whisk well until color gets light and fluffy.<br><a href="http://lh3.googleusercontent.com/-VoNh87c3O7k/Va6ygK1BUJI/AAAAAAAARc4/SKyAkbgmAks/s1600-h/DSC_6938%25255B4%25255D.jpg"><img title="DSC_6938" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6938" src="http://lh3.googleusercontent.com/-SZ-tZ7oXPPw/Va6ygiSKlTI/AAAAAAAARc8/Rd0mwgZ1K18/DSC_6938_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="371"></a> </font></li> <li><font size="3">Add beaten egg at little at a time, whisk until smooth.</font></li> <li><font size="3">Add almond flour and combine well. Chill for about 1 hour in refrigerator.<a href="http://lh3.googleusercontent.com/-uvXZpcR48uI/Va6ygxmuA2I/AAAAAAAARdE/gPRw2ZKGk94/s1600-h/DSC_6943%25255B4%25255D.jpg"><img title="DSC_6943" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6943" src="http://lh3.googleusercontent.com/-seq69M58mCU/Va6yhZXsI5I/AAAAAAAARdM/v8eRmWOVkSA/DSC_6943_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="369"></a></font></li></ol> <p><font size="3"><strong>Set biscuit batter in a tart pan</strong> – dust with flour on a clean flat surface. roll out the batter to one size larger than pan and fit in the pan (1/4 inch thick?). If the batter gets too soft, put back in the refrigerator for a few minutes. Roll the rolling pin on top of the pan to cut off the excess dough. Prick bottom with fork. Keep in the refrigerator until ready.<br><a href="http://lh3.googleusercontent.com/-U-5JqQht1s8/Va6yhl8DUII/AAAAAAAARdU/DlAzweDHcxY/s1600-h/DSC_6946%25255B3%25255D.jpg"><img title="DSC_6946" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6946" src="http://lh3.googleusercontent.com/-xzNFY6debfo/Va6yiKC8aJI/AAAAAAAARdc/L3O3PRZ_Hkw/DSC_6946_thumb.jpg?imgmax=800" width="244" height="169"></a><a href="http://lh3.googleusercontent.com/-4hi4afraAZE/Va6yioR8oMI/AAAAAAAARdk/1eU6zUsgrrg/s1600-h/DSC_6948%25255B4%25255D.jpg"><img title="DSC_6948" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6948" src="http://lh3.googleusercontent.com/-e0KzKShC0k4/Va6yiwt6AfI/AAAAAAAARds/QbYcGv1Ff7c/DSC_6948_thumb%25255B1%25255D.jpg?imgmax=800" width="248" height="171"></a></font></p> <p><font size="3"><strong>Assemble and Bake</strong> – Heat oven to 356 F. Slice figs,</font><font size="3"> skin on (you need about 6-8 figs) in wedges. Put almond cream in a piping bag with 1/2 inch round tip (if the cream is too cold, whisk to make smooth first). Pipe out from center of tart (it is not necessary but I smoothed out with a rubber spatula). Arrange fig wedges on top of almond cream, place it on a large cooking sheet to prevent spillage. Put in the oven and bake for about 1 hour. When it’s done, place on cooling rack.<br><a href="http://lh3.googleusercontent.com/-6-7tSkOA0gY/Va6yjOAhG_I/AAAAAAAARd0/6ADroF7y1qk/s1600-h/DSC_6949%25255B3%25255D.jpg"><img title="DSC_6949" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6949" src="http://lh3.googleusercontent.com/-92nWZaUqvd0/Va6yjqpgZ-I/AAAAAAAARd8/GnEZSgBLPPs/DSC_6949_thumb.jpg?imgmax=800" width="244" height="175"></a><a href="http://lh3.googleusercontent.com/-dKVgKHPRTOo/Va6yj7kiYsI/AAAAAAAAReE/Wv6Ol-NhOd0/s1600-h/DSC_6950%25255B3%25255D.jpg"><img title="DSC_6950" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6950" src="http://lh3.googleusercontent.com/-JmtaMnBMQyA/Va6ykGLxRNI/AAAAAAAAReQ/ws_rydjF-cw/DSC_6950_thumb.jpg?imgmax=800" width="244" height="175"></a><a href="http://lh3.googleusercontent.com/-6bQtfw3fqvc/Va6ykjtodTI/AAAAAAAAReU/7C3p9aVMcdo/s1600-h/DSC_6951%25255B3%25255D.jpg"><img title="DSC_6951" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6951" src="http://lh3.googleusercontent.com/-3AZCZsJX2Ew/Va6ylFK7d2I/AAAAAAAARec/YJ_ojHkq87c/DSC_6951_thumb.jpg?imgmax=800" width="244" height="175"></a><a href="http://lh3.googleusercontent.com/-KEudheYM0bQ/Va6yltAybJI/AAAAAAAAReo/s3igAX86AIw/s1600-h/DSC_6954%25255B4%25255D.jpg"><img title="DSC_6954" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6954" src="http://lh3.googleusercontent.com/-YPAKFutO1GI/Va6yl_G5bYI/AAAAAAAARes/cOSTfzzlKYU/DSC_6954_thumb%25255B1%25255D.jpg?imgmax=800" width="247" height="176"></a><a href="http://lh3.googleusercontent.com/-rdQdI9LnGcw/Va6ymel29AI/AAAAAAAARe4/uJJ2tmfkW1Y/s1600-h/DSC_6958%25255B5%25255D.jpg"><img title="DSC_6958" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6958" src="http://lh3.googleusercontent.com/-XYAa3PYUZuA/Va6ymxdBeKI/AAAAAAAARe8/-YLPEEoirCg/DSC_6958_thumb%25255B2%25255D.jpg?imgmax=800" width="244" height="176"></a></font></p> <p><font size="3"><strong>Raspberry sauce</strong> – 200g of frozen raspberries or fresh raspberries and 100g granulated sugar in a food processer, run until pureed. Strain through mesh to remove seeds. Add 1 drop of food coloring to enhance color (optional). Note: for short cut, I used seedless raspberry jam, thinned with little bit of warm water. Spread the raspberry sauce on top of cooled tart. decorate with skinned, wedged cut figs and mint leaves. Voila!<a href="http://lh3.googleusercontent.com/-xdTwDd6habw/Va6ynV1bNEI/AAAAAAAARfI/yM-HUZiEyM8/s1600-h/DSC_6965%25255B9%25255D.jpg"><img title="DSC_6965" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6965" src="http://lh3.googleusercontent.com/-68RqdNTbZC0/Va6yn2bmoXI/AAAAAAAARfM/dsPikBM1rzY/DSC_6965_thumb%25255B3%25255D.jpg?imgmax=800" width="554" height="372"></a>Okey</font><font size="3">-dokey…What do I do with rest of figs? </font></p> <p><font size="3">From <strong>Today’s TAPAS</strong> Instgram posts (#todaystapas) – lemon cheese cakes for a friend who is not feeling well…<a href="http://lh3.googleusercontent.com/-jifQrhIGKtc/Va6yob-iyJI/AAAAAAAARfU/ZV_SIQK3TZw/s1600-h/IMG_4770%25255B1%25255D%25255B4%25255D.jpg"><img title="IMG_4770[1]" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_4770[1]" src="http://lh3.googleusercontent.com/-S6YnnbSYwMc/Va6youmFfUI/AAAAAAAARfg/2QOK1kM9STs/IMG_4770%25255B1%25255D_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">Stuffed Goya (the recipe featured in Orange Page magazine)….ground chicken, ginger and other seasoning… Uniquely bitter aftertaste I enjoyed.<a href="http://lh3.googleusercontent.com/-G_cR39fl7zs/Va6ypGAtIwI/AAAAAAAARfk/-B3tcErgfLc/s1600-h/IMG_4795%25255B1%25255D%25255B4%25255D.jpg"><img title="IMG_4795[1]" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_4795[1]" src="http://lh3.googleusercontent.com/-gEtgd49J4wI/Va6ypm0m-vI/AAAAAAAARfs/Ab_nEMsQ9Fc/IMG_4795%25255B1%25255D_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">It’s true! Delicious food makes you happy even for the time being! <br></font><font size="3"><strong>Clap along if you feel like happiness is the truth! </strong></font></p> Nippon Ninhttp://www.blogger.com/profile/08056339055715515833noreply@blogger.com14tag:blogger.com,1999:blog-6574493884813022714.post-43013570268693514342015-07-14T14:27:00.000-07:002015-07-14T14:28:29.175-07:00Spicy Clam Noodle Soup<h1><font size="3">あさりのビーフン辛汁</font></h1> <p><font size="3"><a href="http://lh3.googleusercontent.com/-atWiIkF-Ews/VaV-01UzXGI/AAAAAAAARY4/EXmEkAIMZDo/s1600-h/DSC_6896%25255B4%25255D.jpg"><img title="DSC_6896" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6896" src="http://lh3.googleusercontent.com/-r_ofl-iqANw/VaV-1r-hKDI/AAAAAAAARZA/PsnXbTwOvPw/DSC_6896_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="831"></a></font></p> <p><font size="3">Canadian Clams are on sale at the Japanese/Asian market….$3.99 per pound, $2 less…hmmm….what can I do with it?…this unexpected surprise is like a curve ball…I’d love to hit it…it doesn’t have to be a home run but something pleasing….<a href="http://lh3.googleusercontent.com/-Y7h4kJ_49Ds/VaV-2NxYEfI/AAAAAAAARZE/HN49-DHchek/s1600-h/DSC_6904%25255B4%25255D.jpg"><img title="DSC_6904" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6904" src="http://lh3.googleusercontent.com/-XFOk3tvI194/VaV-2sxWj-I/AAAAAAAARZM/Yg0C2zNBvkU/DSC_6904_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="371"></a></font></p> <p><font size="3">It is quite hot outside, I must take them home safely, so I asked the clerk to pack the clams in (free) ice…they are always nice about that (did you get it? I made a rhyme, ice, nice…no more rhymes now, I mean it! Anybody want a peanut?…with my love of <strong><a href="http://princessbrideforever.com/" target="_blank">The Princess Bride</a></strong>, those lines pop up in my head in an instant). At the produce aisle, I grabbed an inexpensive a bundle of green onions to start working the game plan. </font></p> <p><font size="3">OK actually, I am remembering the recipe in an old magazine… I think I have a budget friendly, low-calorie, gluten free… winning chance! I mean recipe.</font></p> <h3><font size="3">Ingredients and Instruction for 2-4 people (<a href="https://docs.google.com/document/d/12R9_ZVkSTXujHSqDAAFgIp4hyAjP1OMGXbfEuCAB73I/edit?usp=sharing" target="_blank">Print Recipe Here</a></font><font size="3">)</font></h3> <ul> <li><font size="3">1 pound (about) of clams, thoroughly cleaned with a stiff brush under running water. Note: I highly recommend soaking the clams in salted water for at least 1 hours to let them spit out sand. Check <strong><a href="http://www.nipponnin.com/2013/06/true-grit.html" target="_blank">here</a> </strong>for the method. <a href="http://lh3.googleusercontent.com/-z-0oMSApWEw/VaV-3KsPpSI/AAAAAAAARZU/EBlZ9X3GT5M/s1600-h/DSC_6872%25255B4%25255D.jpg"><img title="DSC_6872" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6872" src="http://lh3.googleusercontent.com/-PGWj18qSqIo/VaV-3ZX7i0I/AAAAAAAARZc/vr0_TehJ_3c/DSC_6872_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="431"></a></font></li> <li><font size="3">1 package of rice noodle </font></li> <li><font size="3">Ginger root, about the size of an adult thumb, peeled and thinly julienned.</font></li> <li><font size="3">3 Tablespoons sake </font></li> <li><font size="3">2 Tablespoons soy sauce or tamari soy sauce</font></li> <li><font size="3">1 Teaspoon salt </font></li> <li><font size="3">1/2 teaspoon of white pepper</font></li> <li><font size="3">1 teaspoon sesame oil</font></li> <li><font size="3">4 stalks of green onion, cut 1/2 inch of root end and small round cut </font></li> <li><font size="3">La-yu oil – depending on your preference, I used 5 drops.</font></li></ul> <ol> <li><font size="3">With plenty of hot water, soak the rice noodle to reconstitute; about 5-7 minutes.<a href="http://lh3.googleusercontent.com/-U55tUwXX9KU/VaV-3wvuXqI/AAAAAAAARZk/GANArVdiW_0/s1600-h/DSC_6878%25255B4%25255D.jpg"><img title="DSC_6878" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6878" src="http://lh3.googleusercontent.com/-n6d8KWz4nMg/VaV-4tOBGQI/AAAAAAAARZw/WrYAeM37Hkc/DSC_6878_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="783"></a></font></li> <li><font size="3">While soaking the noodles, boil <u>6 cups of water</u> in a large pot. Add sake, ginger and cleaned clams. Reduce heat to low and cook until the clams open-up (discard any that do not open).. Scoop and remove the white scum that floats to the top.<br><a href="http://lh3.googleusercontent.com/-bknDSJUhdU0/VaV-5RoCDEI/AAAAAAAARZ0/DkJja1yfxpE/s1600-h/DSC_6885%25255B5%25255D.jpg"><img title="DSC_6885" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6885" src="http://lh3.googleusercontent.com/-PmIbxwOkXd4/VaV-5pq2z2I/AAAAAAAARZ8/GPMY9sLzFSc/DSC_6885_thumb%25255B2%25255D.jpg?imgmax=800" width="244" height="171"></a><a href="http://lh3.googleusercontent.com/-tmmK5MDxXKE/VaV-6G0yunI/AAAAAAAARaE/Ybsq_cxnIeQ/s1600-h/DSC_6887%25255B3%25255D.jpg"><img title="DSC_6887" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6887" src="http://lh3.googleusercontent.com/-11Hrgbk5yQY/VaV-6iVYCTI/AAAAAAAARaM/GwL-eY6SuGE/DSC_6887_thumb.jpg?imgmax=800" width="244" height="164"></a></font></li> <li><font size="3">Add soy sauce, salt, pepper. </font></li> <li><font size="3">Strain the rice noodle through a colander, shake to remove excess water. Add the noodle to the pot and cook for 2-3 minutes. Do the taste test, add more seasoning to adjust if needed. Note: cut noodle in half or thirds with kitchen scissor for easier consumption…I used pre-cut noodle.<a href="http://lh3.googleusercontent.com/-FNDD19mVGjo/VaV-7FBQMHI/AAAAAAAARaU/v5srib9b3Z4/s1600-h/DSC_6892%25255B4%25255D.jpg"><img title="DSC_6892" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6892" src="http://lh3.googleusercontent.com/-UEXKi2MMVmY/VaV-7ktDCeI/AAAAAAAARac/pocMUZAlckU/DSC_6892_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="369"></a></font></li> <li><font size="3">Serve noodles in individual bowls, sprinkle sesame oil, la-yu oil then top with green onion . Serve hot or chilled (I like it cold). </font></li></ol> <p><font size="3">My husband’s colleague makes the best kimchee…it goes well with this dish…고맙습니다 ! (Thank you).<a href="http://lh3.googleusercontent.com/-pl5l438_NIg/VaV-7_2mnDI/AAAAAAAARao/rxryUQEVK2Y/s1600-h/DSC_6897%25255B9%25255D.jpg"><img title="DSC_6897" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6897" src="http://lh3.googleusercontent.com/-EKJrzDR3Wxc/VaV-8rsQBwI/AAAAAAAARaw/JFEkELlT6ng/DSC_6897_thumb%25255B3%25255D.jpg?imgmax=800" width="554" height="829"></a></font></p> <p><font size="3">Peaches are in season. I had to make peach cobbler for my Today’s TAPAS post <strong>(#todaystapas</strong>). I happen to have a mini casserole dish. My husband made amazing kefir ice cream…a little sour, sorbet like texture…so good!…What?…this pic is not focused? (but) You (peach cobbler) are wonderful! Thank you, I’ve worked hard to become so… (again the lines from The Princess Bride). <a href="http://lh3.googleusercontent.com/-B3hzYF0zY7k/VaV-9dHBonI/AAAAAAAARa0/vWJiqn1BZ0g/s1600-h/IMG_4649%25255B1%25255D%25255B4%25255D.jpg"><img title="IMG_4649[1]" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_4649[1]" src="http://lh3.googleusercontent.com/-TrK8XmnwH-U/VaV-90nYROI/AAAAAAAARa8/NnAlex29M40/IMG_4649%25255B1%25255D_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">I taught a pretty 20 year-old piano virtuoso, student at Rice University, French macaron making. In the photo below, Strawberry macarons with dark chocolate ganache filling were délicieux! <a href="http://lh3.googleusercontent.com/-oEy4-hBmn7o/VaV--hRHwtI/AAAAAAAARbE/bQyAfVT5ULY/s1600-h/IMG_4624%25255B1%25255D%25255B4%25255D.jpg"><img title="IMG_4624[1]" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_4624[1]" src="http://lh3.googleusercontent.com/-hz75mXgjQUw/VaV--8dp4uI/AAAAAAAARbM/XIuxIJ162f8/IMG_4624%25255B1%25255D_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">Next lesson, Italian macaron? Si? </font></p> <p><font size="3"></font></p> Nippon Ninhttp://www.blogger.com/profile/08056339055715515833noreply@blogger.com23tag:blogger.com,1999:blog-6574493884813022714.post-80661003660641764032015-07-07T14:25:00.000-07:002015-07-07T14:30:10.209-07:00Beef Bulgogi 불고기<h1><font size="3">Homey Korean Dish</font></h1> <p><font size="3"><a href="http://lh3.googleusercontent.com/-1V30dUQroeE/VZxEtWM75LI/AAAAAAAARVw/lF6AgTY9gWI/s1600-h/DSC_6868%25255B4%25255D.jpg"><img title="DSC_6868" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6868" src="http://lh3.googleusercontent.com/-oCE9oOxtSaA/VZxEtyZE2wI/AAAAAAAARV0/py7ov1mkizY/DSC_6868_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="793"></a></font></p> <p><font size="3">The popular <strong><a href="https://en.wikipedia.org/wiki/Bulgogi" target="_blank">bulgogi</a> </strong>dish is super easy – chop, marinate and sauté! My recipe is probably a <u>cutting-corner</u> version…since I do not wish to spend a whole lot of time in the kitchen…and it is too hot to go out to eat…actually, I’m anxious to see the next episode of Korean drama…which I’m addicted to. I love ‘romantic/comedy’ genre. My all –time favorite drama is<strong> <a href="https://en.wikipedia.org/wiki/Secret_Garden_%28South_Korean_TV_series%29" target="_blank">Secret Garden</a></strong>…<strong><a href="https://en.wikipedia.org/wiki/Rooftop_Prince" target="_blank">Rooftop Prince</a></strong> is really cute too…</font></p> <p><font size="3">Anyway, I just want to say this is 정말 맛있는 (really good), 진짜! (really).</font></p> <h3><font size="3">Ingredients and Instruction for 4 servings (<a href="https://docs.google.com/document/d/1MuPKmj08CyeFRSmS_yzNxDC0Eb7oLT_96hdxusZJ4k4/edit?usp=sharing" target="_blank">Print Recipe Here</a></font><font size="3">)</font></h3> <ul> <li><font size="3">1 pound (about) <u>thinly sliced beef</u>, chopped for easy consumption Note: I used some a little thicker than sukiyaki beef for texture.</font></li> <li><font size="3">1 Tablespoon sugar </font></li> <li><font size="3">1-2 stalks of green onion minced</font></li> <li><font size="3">3 cloves of garlics minced</font></li> <li><font size="3">1 Tablespoon of ginger juice (grate ginger root then squeeze the pulp to get juice).</font></li> <li><font size="3">4 Tablespoons sake</font></li> <li><font size="3">1/4 cup soy sauce or tamari sauce</font></li> <li><font size="3">1/2 teaspoon (less or more) cayenne pepper powder</font></li> <li><font size="3">2 Tablespoons sesame oil</font></li> <li><font size="3">1/2 of large onion, 1/2 inch sliced<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-VfGNKXyk0z9jtQf1r2XREosY3STWdUxtUb2668D3_X3fglaMM_5zOfMHnn5Gre_Q353oxnOloYH64l3NPPL7EHrf2daZzxXEYCDfxUItbcAcFR_OI_hbuylUQSdGrwlp6cY3ob4HT-QQ/s1600-h/DSC_6843%25255B4%25255D.jpg"><img title="DSC_6843" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6843" src="http://lh3.googleusercontent.com/-Qy43dVIf1-U/VZxEuyGvalI/AAAAAAAARWE/WVZGlLptyC8/DSC_6843_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="371"></a></font></li> <li><font size="3">6-10 stalks of garlic chives cut in 3 inches length.</font></li> <li><font size="3">1 package <strong><a href="https://en.wikipedia.org/wiki/Shimeji" target="_blank">shimeji</a></strong> mushroom, cut off 1/2 inch of bottom end and separate in small sections </font><font size="3">Note: I used seafood mushroom which looks like large enoki mushroom.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBun1tgWu4kNHrq-yYlR3HgXz0arRMPppkFK3k3y-yFZ9OsybFOgrqi0yffzh1XsW1LBQLn46lL2Ts_uPCzNTfeNLVEv3CLp9YuVeZIdBaZFdaa5q_81Bx5fBeMC4knHVNEY3czDKswpFd/s1600-h/DSC_6840%25255B4%25255D.jpg"><img title="DSC_6840" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6840" src="http://lh3.googleusercontent.com/-McV4DyYJJjo/VZxEvxYuU2I/AAAAAAAARWU/0oMUyKUWgNc/DSC_6840_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="759"></a></font></li> <li><font size="3">1 Tablespoon toasted white sesame seeds</font></li></ul> <ol> <li><font size="3">Combine beef and sugar. This is supposed to tenderize the meat. Set aside.</font></li> <li><font size="3">In a large bowl, mix well green onion, garlic, ginger juice, sake, soy sauce, cayenne pepper powder and sesame oil. Add sugared meat and massage to coat, marinate for at least <u>30 minutes</u>. Add one teaspoon of sugar or honey for intensified sweetness if you like.<a href="http://lh3.googleusercontent.com/-GbCm1JPjxS4/VZxEwYcjuXI/AAAAAAAARWc/owXpZD0ZF7A/s1600-h/DSC_6849%25255B4%25255D.jpg"><img title="DSC_6849" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6849" src="http://lh3.googleusercontent.com/-kUNZrcoIkBE/VZxEw0bUuXI/AAAAAAAARWk/wsAJ3S9lKCs/DSC_6849_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="379"></a></font></li> <li><font size="3">Add onion and mushroom to the beef bowl and combine well with your gloved hand. Marinate for an additional 20 minutes.<a href="http://lh3.googleusercontent.com/-sz6jyElPyOw/VZxExOq-CcI/AAAAAAAARWo/yHsDWKFYssY/s1600-h/DSC_6852%25255B4%25255D.jpg"><img title="DSC_6852" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6852" src="http://lh3.googleusercontent.com/-Y-wQ0xsUXGY/VZxExiOhLSI/AAAAAAAARW0/1Xhdj5Z1ESA/DSC_6852_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="368"></a></font></li> <li><font size="3">Heat skillet at low-medium heat. Dump the whole contents of the bowl from #3 in and sauté until meat changes color and the onion is tender. Add garlic chives and continue to sauté until garlic chives are wilted a little. Lastly, sprinkle with the sesame seeds and combine quickly. Serve hot with cooked rice. 맛있게 드세요! (bon appétit).<br><br><a href="http://lh3.googleusercontent.com/-mgOi9IdpT5I/VZxEyq1csII/AAAAAAAARW8/kucgJ-orq2Q/s1600-h/DSC_6857%25255B3%25255D.jpg"><img title="DSC_6857" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6857" src="http://lh3.googleusercontent.com/-LUSABpOKhHE/VZxEzNP7F_I/AAAAAAAARXE/b5SMv49wmv4/DSC_6857_thumb.jpg?imgmax=800" width="244" height="164"></a><a href="http://lh3.googleusercontent.com/-e1q39T5FBWM/VZxEzZiVHFI/AAAAAAAARXM/vquJhU5_M7U/s1600-h/DSC_6861%25255B3%25255D.jpg"><img title="DSC_6861" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6861" src="http://lh3.googleusercontent.com/-KL5Su6G3qus/VZxEz6tCJfI/AAAAAAAARXU/9KyTOYGP7uc/DSC_6861_thumb.jpg?imgmax=800" width="244" height="164"></a></font></li></ol> <p><font size="3"><strong>Following Day</strong>….I made Yakisoba with bulgogi sauce left in the pan. <a href="http://lh3.googleusercontent.com/-9qj24swYO58/VZxE0dFVpyI/AAAAAAAARXg/pg4SKj6sOV8/s1600-h/IMG_4603%25255B1%25255D%25255B4%25255D.jpg"><img title="IMG_4603[1]" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_4603[1]" src="http://lh3.googleusercontent.com/-CQ9S-rbMKCA/VZxE1H4C8HI/AAAAAAAARXk/8qy_WwUCz8U/IMG_4603%25255B1%25255D_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3"><strong>Chocolate covered strawberries</strong> are an Independence Day TAPAS instagram post (#todaystapas). Cute , right?<a href="http://lh3.googleusercontent.com/-skG7Eh1-668/VZxE1sCCAFI/AAAAAAAARXs/gAS0XHv3dEk/s1600-h/IMG_4595%25255B1%25255D%25255B4%25255D.jpg"><img title="IMG_4595[1]" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_4595[1]" src="http://lh3.googleusercontent.com/-Dpk_dx9ubrY/VZxE2FRbQxI/AAAAAAAARX0/nYXOhIu_ROw/IMG_4595%25255B1%25255D_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">Some tapas posts are sensible low-calorie, vegan, gluten free…the bean thread noodle salad (春雨のサラダ) with myoga(Japanese ginger), sweet bell pepper, cucumber, tangy soy –vinaigrette dressing. Loving the bowl!<a href="http://lh3.googleusercontent.com/-byNV7DdO34U/VZxE2lCdR-I/AAAAAAAARYA/PzRNsFvgefE/s1600-h/IMG_4556%25255B1%25255D%25255B4%25255D.jpg"><img title="IMG_4556[1]" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_4556[1]" src="http://lh3.googleusercontent.com/-6GRZndXmlQI/VZxE3P0pVpI/AAAAAAAARYE/bCxUKVajWYc/IMG_4556%25255B1%25255D_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3"><strong>Crown of the garden</strong>….just one so far…compact but nice! The artichoke is finally ready for us to enjoy!<a href="http://lh3.googleusercontent.com/-K1bDpIzknIw/VZxE3nHufdI/AAAAAAAARYQ/etYCGZJBB90/s1600-h/DSC_6836%25255B4%25255D.jpg"><img title="DSC_6836" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6836" src="http://lh3.googleusercontent.com/-jvX4WmbC3Eo/VZxE4O5QFMI/AAAAAAAARYU/cm-bje27uIg/DSC_6836_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="736"></a></font></p> <p><font size="3">What! July already? June must have made a giant leap away…</font></p> Nippon Ninhttp://www.blogger.com/profile/08056339055715515833noreply@blogger.com28tag:blogger.com,1999:blog-6574493884813022714.post-42758091243455357962015-06-30T13:35:00.000-07:002015-06-30T13:38:20.751-07:00Bavarois with Kiwi Fruits Sauce<h1><font size="3">ババロア!</font></h1> <p><font size="3"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixZ6ARy25zu-anzhNaSk1uuLGzQ5fsq8hzPm1q8d6rtwNWrxo6IuuatpaJamgF-08je-Rd3DMno-B_o2vuiEii2YZVTDgzm014fwNUnbab5l2_VhTr6gBgkvB_XSqSoS_jRKiM86ki0kvb/s1600-h/DSC_6833%25255B4%25255D.jpg"><img title="DSC_6833" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6833" src="http://lh3.googleusercontent.com/-41OvJt0Ct6k/VZL9tzzp7gI/AAAAAAAARNw/Fh9WhXDe5uQ/DSC_6833_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="836"></a></font></p> <p><font size="3">Portland reached and went over 100 degrees last Saturday… way above normal for this region… a great thing about Oregon summer is that the humidity is minimum and glorious. Still it made me seek for solace in an air-conditioned house with a cool dessert.</font></p> <p><font size="3"> <a href="http://lh3.googleusercontent.com/-zSvCbaf4sVY/VZL9ugpGWLI/AAAAAAAARN0/9FYgQf88aB0/s1600-h/DSC_6827%25255B4%25255D.jpg"><img title="DSC_6827" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6827" src="http://lh3.googleusercontent.com/-3C-wVkvhR04/VZL9u8_XJrI/AAAAAAAARN8/ElWauVUc30Q/DSC_6827_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="369"></a></font></p> <p><font size="3"><strong><a href="https://en.wikipedia.org/wiki/Bavarian_cream" target="_blank">Bavarois</a></strong> is very similar to Russian dessert ‘<a href="http://www.nipponnin.com/2012/01/dreamy.html" target="_blank">Dreamy</a>’ I posted in 2012. The only difference is that this recipe doesn’t use yogurt or sour cream and is supposed to be French…oui? Less rich than Italian panna cotta, slightly denser than mousse…bavorois is a go between, nice guy…I mean dessert, not too dreamy but still desirable!</font></p> <p><font size="3">Any fruits sauce is a great match for this basic bavarois. I made a quick kiwi sauce for this post. </font></p> <h3><font size="3">Ingredients and Instructions for five 3 inch diameter molds (<a href="https://docs.google.com/document/d/106VoqYeqzQIGjgYLCJSuGlj_s6Tdqb0-5oCJtauD4PY/edit?usp=sharing" target="_blank">Print Recipe Here</a>)</font></h3> <p><font size="3"><strong>Advisable equipment</strong>: molds, but you can just use small cups or jars, fine mesh strainer/sieve, hand held electric mixer to be used for whipping heavy cream.</font></p> <ul> <li><font size="3">6-8g sheet gelatin (this determines the hardness of bavarois). Note: sheet gelatin weighs about 2 g each. I used 3 sheets.<a href="http://lh3.googleusercontent.com/-zfegD19V17M/VZL9vZgMsQI/AAAAAAAAROE/TdRyzGzvLNI/s1600-h/DSC_6771%25255B4%25255D.jpg"><img title="DSC_6771" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6771" src="http://lh3.googleusercontent.com/-E39z5IVIWng/VZL9v1ykz5I/AAAAAAAAROM/4N3ktIBcKBA/DSC_6771_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="357"></a></font></li> <li><font size="3">3 inch vanilla bean pod, split pod lengthwise, scrape seeds with sharp paring knife. Do not discard pod yet.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwMB9hyphenhyphenewyTd0qXvqfjUCq-WlpRBA1Ou2YKd1oHBSxWVk6wzjlzW7CpFs2wIdIKTlRk9p1LVmdB87N1fR8wA0i7mg6Z3k1tmo2PKyz5Hf7HhVWd-NMzbkbIB5RN9ozrxrcxwLHrHV7in41/s1600-h/DSC_6774%25255B4%25255D.jpg"><img title="DSC_6774" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6774" src="http://lh3.googleusercontent.com/-hQtdy6vczGE/VZL9yX1vVoI/AAAAAAAAROg/YOzD5xUgkKk/DSC_6774_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="392"></a></font></li> <li><font size="3">1 cup milk</font></li> <li><font size="3">2 egg yolks</font></li> <li><font size="3">1/3 cup granulated sugar</font></li> <li><font size="3">! Tablespoon rum (optional)</font></li> <li><font size="3">1 cup heavy cream</font></li></ul> <ol> <li><font size="3">Soak sheet gelatin in plenty of water. Set aside.</font></li> <li><font size="3">Pour milk, vanilla seeds and pod in small sauce pan and cook at low heat till just before full boil. Remove pod and discard. Keep warm until needed.<br><a href="http://lh3.googleusercontent.com/-tSYQRJ0-ygI/VZL9z15wRCI/AAAAAAAAROk/8zG0LrrUhk8/s1600-h/DSC_6779%25255B3%25255D.jpg"><img title="DSC_6779" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6779" src="http://lh3.googleusercontent.com/-F2nOBKHpYHk/VZL90CXlzBI/AAAAAAAAROs/KhYGIAyZZTc/DSC_6779_thumb.jpg?imgmax=800" width="244" height="189"></a></font></li> <li><font size="3">Place egg yolks and sugar in the medium bowl. Whisk well until the color turns lighter and fluffy.<br> <a href="http://lh3.googleusercontent.com/-oYzEvNX8QKI/VZL90jtsOTI/AAAAAAAARO0/amZs9l1vMCA/s1600-h/DSC_6776%25255B4%25255D.jpg"><img title="DSC_6776" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6776" src="http://lh3.googleusercontent.com/-zuEJeouLaUU/VZL904dJCqI/AAAAAAAARO8/wPtOUR4R6HA/DSC_6776_thumb%25255B1%25255D.jpg?imgmax=800" width="211" height="172"></a><a href="http://lh3.googleusercontent.com/-hAtBQdCCjjk/VZL91di5yqI/AAAAAAAARPE/iTmZw1tIFWU/s1600-h/DSC_6778%25255B3%25255D.jpg"><img title="DSC_6778" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6778" src="http://lh3.googleusercontent.com/-GMM2IcXMOgM/VZL92KdDSXI/AAAAAAAARPM/wgE1vA47Cew/DSC_6778_thumb.jpg?imgmax=800" width="244" height="172"></a></font></li> <li><font size="3">Whisk continuously while adding warm milk mixture a little at a time to the egg mixture bowl. Put mixture back into the sauce pan. Stir with a wooden spoon and cook at low heat until it thickens a little bit (until it coats the back of the spoon), approximately 3-4 minutes. Remove from heat.<br><a href="http://lh3.googleusercontent.com/-6y212yVg8Ys/VZL920i8EZI/AAAAAAAARPU/oexW5Z5UD_Q/s1600-h/DSC_6782%25255B3%25255D.jpg"><img title="DSC_6782" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6782" src="http://lh3.googleusercontent.com/-tq4PWk583xE/VZL93pcfUwI/AAAAAAAARPc/bg-kNznYkhI/DSC_6782_thumb.jpg?imgmax=800" width="244" height="171"></a><a href="http://lh3.googleusercontent.com/-lQdqnTw6hLw/VZL94Hyj8II/AAAAAAAARPk/LomSa68GgyI/s1600-h/DSC_6789%25255B3%25255D.jpg"><img title="DSC_6789" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6789" src="http://lh3.googleusercontent.com/-VdsT3IcXwUo/VZL94X4nBaI/AAAAAAAARPs/oR68Ix7jcDs/DSC_6789_thumb.jpg?imgmax=800" width="244" height="173"></a></font></li> <li><font size="3">Squeeze the excess water from gelatin and mix it well into the egg/milk mixture (#4).<br><a href="http://lh3.googleusercontent.com/-BO8w3HDCqK4/VZL94-90BCI/AAAAAAAARP0/eUeKsZ81PAg/s1600-h/DSC_6792%25255B3%25255D.jpg"><img title="DSC_6792" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6792" src="http://lh3.googleusercontent.com/-PYUFKbKWWCk/VZL95Vr0HeI/AAAAAAAARP8/ASmURUvo000/DSC_6792_thumb.jpg?imgmax=800" width="244" height="177"></a></font></li> <li><font size="3">Put ice and water in the large bowl, then put the medium bowl on top of ice and water then set the sieve in the bowl. Strain the mixture (#5) into the medium bowl. Add rum if using.<br><a href="http://lh3.googleusercontent.com/-mb-0eoD4wqU/VZL96KGQkxI/AAAAAAAARQE/gGElf5gDCrQ/s1600-h/DSC_6795%25255B7%25255D.jpg"><img title="DSC_6795" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6795" src="http://lh3.googleusercontent.com/-pkhmbhpiZNY/VZL96uFMtqI/AAAAAAAARQM/T166DAquWzc/DSC_6795_thumb%25255B1%25255D.jpg?imgmax=800" width="244" height="177"></a>.</font></li> <li><font size="3">Be careful not to let the water overflow into the mixture, stir with a rubber spatula until cool.<br><a href="http://lh3.googleusercontent.com/--kUI2okcnHA/VZL97V13fPI/AAAAAAAARQY/9ZvHporjVuU/s1600-h/DSC_6798%25255B3%25255D.jpg"><img title="DSC_6798" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6798" src="http://lh3.googleusercontent.com/-L5Czp7g2PoU/VZL97tza7YI/AAAAAAAARQc/xe8IXxjdKRQ/DSC_6798_thumb.jpg?imgmax=800" width="244" height="164"></a></font></li> <li><font size="3">Whip heavy cream until soft peaks then fold into the cooled mixture (#7).<a href="http://lh3.googleusercontent.com/-Jfrm3ZYuuvQ/VZL98GY30tI/AAAAAAAARQo/3Fk7TZa7lUQ/s1600-h/DSC_6803%25255B3%25255D.jpg"><img title="DSC_6803" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6803" src="http://lh3.googleusercontent.com/-7klI82IPdAU/VZL98rUzKMI/AAAAAAAARQs/bPT4uPxVRzk/DSC_6803_thumb.jpg?imgmax=800" width="244" height="164"></a></font></li> <li><font size="3">Pour into the molds or cups. Cover with plastic wrap and chill until set.<a href="http://lh3.googleusercontent.com/-6rYQlIl6LfI/VZL99EhT3kI/AAAAAAAARQ0/U4jE-EKqfvM/s1600-h/DSC_6806%25255B3%25255D.jpg"><img title="DSC_6806" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6806" src="http://lh3.googleusercontent.com/-gv_ZJ2s7SsI/VZL99nZhd9I/AAAAAAAARQ8/_fo3HuklbC0/DSC_6806_thumb.jpg?imgmax=800" width="244" height="173"></a><a href="http://lh3.googleusercontent.com/-a0GNyiQ2z-I/VZL99_bC08I/AAAAAAAARRE/rhARtKmQSfc/s1600-h/DSC_6809%25255B3%25255D.jpg"><img title="DSC_6809" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6809" src="http://lh3.googleusercontent.com/-2sLOELhT8m8/VZL9-eMgdxI/AAAAAAAARRM/0ZSBLij0rp0/DSC_6809_thumb.jpg?imgmax=800" width="244" height="167"></a></font></li></ol> <h3><font size="3">Kiwi Fruit Sauce</font></h3> <ul> <li><font size="3">2 Kiwi fruits, cut into small chunks<a href="http://lh3.googleusercontent.com/-CMfpl3Bg3Lg/VZL9-pA5vlI/AAAAAAAARRU/-SZYwWfBvbI/s1600-h/DSC_6816%25255B4%25255D.jpg"><img title="DSC_6816" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6816" src="http://lh3.googleusercontent.com/-C3069olOVaw/VZL9_DNrVlI/AAAAAAAARRc/jnjZ0KwoFCo/DSC_6816_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="792"></a></font></li> <li><font size="3">1/4 cup granulated sugar</font></li> <li><font size="3">3 Tablespoons water</font></li> <li><font size="3">1 Tablespoon rum (optional)</font></li> <li><font size="3">!-2 Tablespoons lemon juice</font></li></ul> <ol> <li><font size="3">Put sugar and water in a small sauce pan over medium heat and cook until sugar melts. Cool for 5 minutes.</font></li> <li><font size="3">Whisk the kiwi into the pan. Add rum (if using) and lemon juice. Chill in the refrigerator.<a href="http://lh3.googleusercontent.com/-1om0q_xxx98/VZL9_kZS4MI/AAAAAAAARRk/fXRXO0oBbVg/s1600-h/DSC_6820%25255B4%25255D.jpg"><img title="DSC_6820" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6820" src="http://lh3.googleusercontent.com/-OYKesumYloU/VZL9_zb5MgI/AAAAAAAARRs/w5DgUazfdig/DSC_6820_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="663"></a></font></li></ol> <p><font size="3"><strong>How to remove bavarois from mold</strong> – prepare a warm bath, lower the mold into the bath 3/4 way for 3-5 seconds. Place plate over the mold and flip, voila!<a href="http://lh3.googleusercontent.com/-ledlsEuMD9Y/VZL-ASVdLUI/AAAAAAAARR0/Qdsoc6cPveQ/s1600-h/DSC_6835%25255B4%25255D.jpg"><img title="DSC_6835" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6835" src="http://lh3.googleusercontent.com/-VLdO0NUNlow/VZL-A-z3ndI/AAAAAAAARR8/-b4X-Q1r7FU/DSC_6835_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="814"></a></font></p> <p><font size="3">As if the bavarois was not enough, I made Smore’s donuts for Tapas instagram post (#todaystapas)…luckily most of them were given away to neighbors…<a href="http://lh3.googleusercontent.com/-VIL9kp5fTao/VZL-BOmXrRI/AAAAAAAARSE/FXnxcYaU0Ak/s1600-h/IMG_4478%25255B4%25255D.jpg"><img title="IMG_4478" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_4478" src="http://lh3.googleusercontent.com/-rqQRaQXCYI0/VZL-CB9nsQI/AAAAAAAARSM/RuW0XCYORGM/IMG_4478_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3"><strong><a href="https://en.wikipedia.org/wiki/Blancmange" target="_blank">Blancmange</a></strong> is close cousin of bavarois …milk and pretty with purple sweet potato… very smooth! Pretty soon I may have to change # to Today’s sweet!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmZ7GR3A5EbGxu0BnY24ezUfE-o6OCs8LbyaVMsE7nxKzg-jpn2FdtANnJJf0rLd-uJPepbp4CTpA1oBd9cBLvKkh5kaPNIRWvaACSpUeUUenVs6iR2QeR1-0OMN6wQXJLoDVqDTnxlfft/s1600-h/IMG_4437%25255B4%25255D.jpg"><img title="IMG_4437" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_4437" src="http://lh3.googleusercontent.com/-5qJ0b9BsfrU/VZL-DZ7kJ8I/AAAAAAAARSc/Torq29-zkwg/IMG_4437_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3"> Visit to <a href="https://en.wikipedia.org/wiki/Portland_Japanese_Garden" target="_blank">Portland Japanese Garden</a>…<strong><a href="https://en.wikipedia.org/wiki/Mashiko,_Tochigi" target="_blank">Mashiko</a></strong> pottery exhibit and sale were held there.<br> </font> <a href="http://lh3.googleusercontent.com/-ycakBjd3dJQ/VZL-D3zekwI/AAAAAAAARSk/AoAcRd8cdw8/s1600-h/IMG_4483%25255B3%25255D.jpg"><img title="IMG_4483" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_4483" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMu2YYdBW0RWpXaT076Vyl-wie_ztQwTZbqe35y67KB-80xM13CQtMs2ldb7r9LjN-B7O6B7s5FySydZpAj4aAi3dnM-ZE6OZAJXHq8Pabsy5lVctTDT8bvWVUoJWrR2Fyh-nRAiAXwUvx/?imgmax=800" width="184" height="244"></a><a href="http://lh3.googleusercontent.com/-uxKHd7YAr-I/VZL-E52c5VI/AAAAAAAARS4/lD_PbxjTM5c/s1600-h/IMG_4489%25255B3%25255D.jpg"><img title="IMG_4489" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_4489" src="http://lh3.googleusercontent.com/-ileWFqdmE58/VZL-FQwrRYI/AAAAAAAARS8/9VoYN98AUM8/IMG_4489_thumb.jpg?imgmax=800" width="184" height="244"></a><a href="http://lh3.googleusercontent.com/-ldQj3zhhOzg/VZL-FgGYNEI/AAAAAAAARTE/FxHd5sXFMUs/s1600-h/IMG_4486%25255B4%25255D.jpg"><img title="IMG_4486" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_4486" src="http://lh3.googleusercontent.com/-sgazODOO3Jc/VZL-GLFfZkI/AAAAAAAARTQ/mivg9cTD1NY/IMG_4486_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="737"></a></p> <p><font size="3">Japanese garden is mostly shaded so even over 100 degree temperature, it was very pleasant to stroll through the compound.<a href="http://lh3.googleusercontent.com/-iWv3iRMJPc8/VZL-G97XEdI/AAAAAAAARTU/abPSue-h0lM/s1600-h/IMG_4493%25255B4%25255D.jpg"><img title="IMG_4493" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_4493" src="http://lh3.googleusercontent.com/-Yf3KGKeHdfA/VZL-HEwRXsI/AAAAAAAARTc/yHfF_6OBtpo/IMG_4493_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="737"></a><a href="http://lh3.googleusercontent.com/-vyR6ovada7c/VZL-HqUVjSI/AAAAAAAARTo/dtnGLBzAGgY/s1600-h/IMG_4509%25255B4%25255D.jpg"><img title="IMG_4509" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_4509" src="http://lh3.googleusercontent.com/-5z83n1rDJvo/VZL-IcUMwkI/AAAAAAAARTw/nDqGUvoVSLo/IMG_4509_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="737"></a>And the view from there is just amazing!….Look Honey, is that your office building? <a href="http://lh3.googleusercontent.com/-i7NVYOc6aLU/VZL-I1nKvZI/AAAAAAAART0/nZfHFXdq38Y/s1600-h/IMG_4492-1%25255B4%25255D.jpg"><img title="IMG_4492-1" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_4492-1" src="http://lh3.googleusercontent.com/-wN9S6HWfst8/VZL-JURItJI/AAAAAAAART8/eFyy_Rd2X4A/IMG_4492-1_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="404"></a></font></p> <p><font size="3">The garden reminds of Kenrokuen (兼六園) in Kanazawa. <a href="http://lh3.googleusercontent.com/-iNok1SvLeUs/VZL-J6HZ3lI/AAAAAAAARUI/HhMfXbjrH2E/s1600-h/IMG_4501%25255B9%25255D.jpg"><img title="IMG_4501" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_4501" src="http://lh3.googleusercontent.com/-z_3-IjmG-Q4/VZL-KWMpLAI/AAAAAAAARUM/tofWj7QOVA4/IMG_4501_thumb%25255B3%25255D.jpg?imgmax=800" width="554" height="737"></a></font></p> <p><font size="3">Some people disregard the warning sign…<a href="http://lh3.googleusercontent.com/-a4147ZDQ8pw/VZL-K8ubUMI/AAAAAAAARUY/NSJR26Pk9LE/s1600-h/IMG_4499%25255B4%25255D.jpg"><img title="IMG_4499" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_4499" src="http://lh3.googleusercontent.com/-suyoOQfd3_k/VZL-LnED87I/AAAAAAAARUc/awghpEwdu1E/IMG_4499_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="737"></a></font></p> <p><a href="http://lh3.googleusercontent.com/-w5BH_vQb8HY/VZL-LxYndJI/AAAAAAAARUk/SFTKwc6JBLs/s1600-h/IMG_4494%25255B4%25255D.jpg"><img title="IMG_4494" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_4494" src="http://lh3.googleusercontent.com/-qau8pffMlRA/VZL-MSa6nMI/AAAAAAAARUs/lnv7V69x9ZY/IMG_4494_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="737"></a></p> <p><font size="3">We drove to downtown Portland for a quick bite since it’s not far from Japanese garden. This is one of last year’s <a href="http://www.oregonlive.com/multimedia/index.ssf/2014/08/forest_for_the_trees_nw_brings.html" target="_blank"><strong>Forrest for the Trees mural project</strong></a><strong> </strong>( you could find this at SW 11th Ave. and Washington Street). Local as well as several visiting international artists including a Japanese artist participated. <a href="http://lh3.googleusercontent.com/-POOytGS6XgM/VZL-M8uvmKI/AAAAAAAARU4/CAtAtFtCGOk/s1600-h/IMG_4512%25255B4%25255D.jpg"><img title="IMG_4512" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_4512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1cwOl7hrtnBiQoBwooKdxxO-BsXeW8yx-cdv1t24eO6B2atXxnsfbBON1Yl4SgG9s31lp5FKwaxMiZ1pdkbg0NEiWl3edlHIyKEtWv6Y0HWigyMf_AfrHP4KvAUTE58vlcNgTUMe_iMTO/?imgmax=800" width="554" height="377"></a></font></p> <p><a href="http://lh3.googleusercontent.com/-lQp0sX2sqyw/VZL-ONP1zyI/AAAAAAAARVA/u2timyApQKg/s1600-h/IMG_4514%25255B4%25255D.jpg"><img title="IMG_4514" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_4514" src="http://lh3.googleusercontent.com/-kXoyxD8Gdvc/VZL-Ok7yFHI/AAAAAAAARVM/q5SVhqxJVSU/IMG_4514_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="628"></a></p> <p><font size="3">Pretty neat…right?</font></p> <p><font size="3"><strong>I hope you could visit beautiful and a bit eccentric Portland soon.</strong></font></p> Nippon Ninhttp://www.blogger.com/profile/08056339055715515833noreply@blogger.com25tag:blogger.com,1999:blog-6574493884813022714.post-21251248513886467382015-06-23T13:25:00.000-07:002015-06-23T13:27:02.949-07:00Cold Noodle with Meat Dipping Sauce<h1><font size="3">つけ冷麺</font></h1> <p><font size="3"><a href="http://lh3.googleusercontent.com/-qXRPLepUqY0/VYnA2nQFm9I/AAAAAAAARJY/XjljvtVQTSM/s1600-h/DSC_6766%25255B9%25255D.jpg"><img title="DSC_6766" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6766" src="http://lh3.googleusercontent.com/-Su-azfXCrrY/VYnA3X5_gnI/AAAAAAAARJg/id-DIuhgkTI/DSC_6766_thumb%25255B3%25255D.jpg?imgmax=800" width="554" height="833"></a>Summer is here! ‘<strong><a href="https://www.youtube.com/watch?v=2Oo8QzDHimQ" target="_blank">School’s out</a>’</strong> I can almost hear the memorable <strong>Alice Cooper</strong> (my husband’s favorite song) singing…not so excited about summer break now that we don’t have school age children at home…on the other hand I’m glad that that stage of our life is gone too. Aging comes with some sadness and definitely relief. </font></p> <p><font size="3">The sadness comes from usual ‘should have, would have, could have blah blah blah</font><font size="3">’ <strong>Regrets, I’ve had a few…But then again, too few to mention…I did it <a href="http://www.noadradio.com/music/Frank+Sinatra?l=0" target="_blank">My Way</a></strong> (this is not on my list of top 10 favorite songs but perhaps in the top 100… perhaps). I got a little melancholy because of Father’s Day last Sunday thinking about my late father and father-in-law…sob</font><font size="3">…I hope you had a fabulous Father’s Day! </font></p> <p><font size="3">Factoring in the rising temperature outside, the evening meal gets cool treatment too. The perfect summer dish recipe…I saw in a Japanese magazine…was it Today’s Cooking?… forgetful as you age?…<strong>oh no, oh no not me!</strong>…I did it my way.</font></p> <h3><font size="3">Ingredients and Instruction for 2 servings (<a href="https://docs.google.com/document/d/1AWKe0ayL7BTk1n3AJ1ptQPam_-pvAO4ydaWyWgtJxho/edit?usp=sharing" target="_blank">Print Recipe Here</a>)</font></h3> <p><font size="3"><strong>For dipping sauce</strong> -</font></p> <ul> <li><font size="3">1 teaspoon Chinese soup base (comes in granule or powder form) dissolved in 1/2 cup hot water and cooled. </font></li> <li><font size="3">5 Tablespoons soy sauce</font></li> <li><font size="3">2 Tablespoons rice vinegar</font></li> <li><font size="3">1 Tablespoons sesame oil</font></li> <li><font size="3">6-10 shiso leaves chopped small <a href="http://lh3.googleusercontent.com/-w5k9fZrS_lI/VYnA4PEa__I/AAAAAAAARJk/4OCLmaNCNFw/s1600-h/DSC_6752%25255B4%25255D.jpg"><img title="DSC_6752" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6752" src="http://lh3.googleusercontent.com/-MBqvFiW0jBY/VYnA4jj1kEI/AAAAAAAARJw/betpLxlwFBc/DSC_6752_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="829"></a></font></li> <li><font size="3">1 stalk of green onion minced</font></li></ul> <p><font size="3">Whisk Chinese soup base, soy sauce, vinegar and sesame oil. Add shiso leaves and green onion. Chill it in the refrigerator. Set aside.<a href="http://lh3.googleusercontent.com/-hnnV8T-_ghM/VYnA5BCegpI/AAAAAAAARJ0/c-JIexcHbKY/s1600-h/DSC_6760%25255B4%25255D.jpg"><img title="DSC_6760" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6760" src="http://lh3.googleusercontent.com/-UnUEFu6wnwM/VYnA5yfOFiI/AAAAAAAARKA/CFw4x8-So9U/DSC_6760_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="718"></a></font></p> <p><font size="3"><strong>For Seasoning sauce</strong> -</font></p> <ul> <li><font size="3">1 and 1/2 Tablespoon red miso paste</font></li> <li><font size="3">1 to 2 teaspoons tobanjan (豆板醤)</font></li> <li><font size="3">2 teaspoons soy sauce</font></li> <li><font size="3">2 teaspoons sugar</font></li> <li><font size="3">1 Tablespoon minced ginger </font></li> <li><font size="3">1/4 cup water</font></li></ul> <p><font size="3">Mix all of the above ingredients in a small bowl. Set aside.<a href="http://lh3.googleusercontent.com/-aYM4ym1AcJU/VYnA6fGon0I/AAAAAAAARKI/4BSj66JpLN8/s1600-h/DSC_6734%25255B3%25255D.jpg"><img title="DSC_6734" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6734" src="http://lh3.googleusercontent.com/-r4qROODrcLI/VYnA64toxTI/AAAAAAAARKM/fflZiFtof_o/DSC_6734_thumb.jpg?imgmax=800" width="244" height="213"></a><a href="http://lh3.googleusercontent.com/-dWHYBfjUUbc/VYnA7OZQyiI/AAAAAAAARKY/m5ilbnZzYfk/s1600-h/DSC_6736%25255B5%25255D.jpg"><img title="DSC_6736" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6736" src="http://lh3.googleusercontent.com/-qpjl_2Fp070/VYnA7u3VOtI/AAAAAAAARKc/MBT28y2-UY0/DSC_6736_thumb%25255B2%25255D.jpg?imgmax=800" width="260" height="212"></a></font></p> <p><font size="3"><strong>For meat </strong>– </font></p> <ul> <li><font size="3">Approximately 1/2 pounds of thinly sliced pork belly, cut in 1 inch strips.<a href="http://lh3.googleusercontent.com/-xWkJJDjERnw/VYnA8H2zv7I/AAAAAAAARKk/wGCJ4K8r5-U/s1600-h/DSC_6738%25255B4%25255D.jpg"><img title="DSC_6738" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6738" src="http://lh3.googleusercontent.com/-VdjMzA8d--8/VYnA8kfY0uI/AAAAAAAARKs/PEKdw-BmULo/DSC_6738_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="359"></a></font></li> <li><font size="3">1 Tablespoon vegetable oil</font></li> <li><font size="3">Seasoning sauce (see recipe above)</font></li></ul> <ol> <li><font size="3">Heat oil in a large non-stick skillet at medium heat, add meat and sauté until it is a little crisp and nicely browned. I used paper towel to remove excess oil(optional).<br></font><font size="3"><a href="http://lh3.googleusercontent.com/-5j9tSkQS02g/VYnA9K8ZmGI/AAAAAAAARK4/u-hjqhfGOfo/s1600-h/DSC_6740%25255B3%25255D.jpg"><img title="DSC_6740" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6740" src="http://lh3.googleusercontent.com/-jOgh-KZTgfA/VYnA9qw_mpI/AAAAAAAARK8/hqYcA5XG1Nw/DSC_6740_thumb.jpg?imgmax=800" width="244" height="172"></a> <a href="http://lh3.googleusercontent.com/-9dUvh7JVoG4/VYnA-L0wHAI/AAAAAAAARLI/iy9tVx5x2Xk/s1600-h/DSC_6746%25255B4%25255D.jpg"><img title="DSC_6746" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6746" src="http://lh3.googleusercontent.com/-4YCPsQVAuzM/VYnA-ieqf1I/AAAAAAAARLM/TdD5o9yh9s4/DSC_6746_thumb%25255B1%25255D.jpg?imgmax=800" width="248" height="171"></a><a href="http://lh3.googleusercontent.com/-h9a38hiDoGw/VYnA--4S8PI/AAAAAAAARLU/BHSIfr0jJXc/s1600-h/DSC_6748%25255B3%25255D.jpg"><img title="DSC_6748" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6748" src="http://lh3.googleusercontent.com/-3Xd2mgujYX0/VYnA_Q88QgI/AAAAAAAARLc/z62FwdKzCTM/DSC_6748_thumb.jpg?imgmax=800" width="244" height="206"></a></font></li> <li><font size="3">Turn down the heat to low. Mix in seasoning sauce and continually sauté until liquid is mostly evaporated. If it’s too salty for you, add water and cook for few minutes. Set aside.<a href="http://lh3.googleusercontent.com/-lBMm2imPiuo/VYnA_5odGnI/AAAAAAAARLk/ul_bcM5fMFI/s1600-h/DSC_6751%25255B4%25255D.jpg"><img title="DSC_6751" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6751" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA-UGZHSVcEvyBa8C9TEXkYqqoWg1zaUrz7hGy6EEhXC1Sw6xXYA4Ch4MZFn-MitgO0LJ6d3hyj-WsUFp9bHEljrnOY1w91FzrhH8BvtZuPaBWamrks0LewRsXoNlWHSQ5nKoYgaUXQYRf/?imgmax=800" width="554" height="368"></a></font></li></ol> <p><font size="3"><strong>For noodle</strong> – 2 packages of instant ramen noodle, cook noodle in plenty of water, pour in 1/4 cup of water 2-3 times during cooking…this gives the noodles a nice chewy, firm texture. Cook slightly shorter than the package directions. Drain the water through colander, rinse the noodle well under cold running water. Shake off excess water, plate (cut noodle in 2-3 sections with kitchen shear for easy consumption if you like) I used green noodle( made with moroheiya leaves) as well as regular instant noodle. Somen noodle or udon noodle is another good choice.<a href="http://lh3.googleusercontent.com/-vtQoJLLHjBs/VYnBAnAHqRI/AAAAAAAARL0/XtrNx3novqE/s1600-h/DSC_6730%25255B4%25255D.jpg"><img title="DSC_6730" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6730" src="http://lh3.googleusercontent.com/-8so2ccT8fmo/VYnBBBEwZMI/AAAAAAAARL8/Ulamm69kTa8/DSC_6730_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="367"></a></font></p> <p><font size="3"><strong>Assembly</strong> – divide dipping sauce into two individual bowls. Mound the meat in the middle. Dip the noodle in the sauce to eat!<a href="http://lh3.googleusercontent.com/-aycXWQt8AvI/VYnBBaKOwtI/AAAAAAAARME/8KPt9ClBHZc/s1600-h/DSC_6768%25255B4%25255D.jpg"><img title="DSC_6768" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6768" src="http://lh3.googleusercontent.com/-riXFj7vI3yI/VYnBB3y8bWI/AAAAAAAARMM/xpOOG0Zzmbk/DSC_6768_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="401"></a></font></p> <p><strong> </strong><font size="3"><strong>I love cherry pie!…</strong>Homemade by our neighbor…mmmm good!</font><a href="http://lh3.googleusercontent.com/-YVKX0ch5hEo/VYnBCLtoTPI/AAAAAAAARMU/1PjSQRl4ROs/s1600-h/IMG_4344%25255B4%25255D.jpg"><font size="3"><img title="IMG_4344" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_4344" src="http://lh3.googleusercontent.com/--VNo433tSoI/VYnBCsn5_gI/AAAAAAAARMg/B34kTOtpSSo/IMG_4344_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="737"></font></a></p> <p><font size="3"><strong>On Father’s Day</strong>, I made my husband Frazier (French style strawberry short cake). It was good but there were so many steps to this recipe…I don’t know why I didn’t go the ice cream sundae route?<a href="http://lh3.googleusercontent.com/-xAHzj3zk_UU/VYnBDK5NqjI/AAAAAAAARMk/R_37QCF9VyI/s1600-h/IMG_4413%25255B4%25255D.jpg"><img title="IMG_4413" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_4413" src="http://lh3.googleusercontent.com/-WDj_9uR4rtA/VYnBDgJnsAI/AAAAAAAARMs/JK0W5x9orYw/IMG_4413_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">Today’s TAPAS, the Instagram post (#todaystapas) is on-going still. I think I’m getting better with filtering app on iPhone…plating leaves much to be desired though. The below picture is cheesy stuffed shiitake mushroom. <a href="http://lh3.googleusercontent.com/-GxxcQ3ZBumo/VYnBEGr7KRI/AAAAAAAARM0/NwhmjOt2VLo/s1600-h/IMG_4340%25255B4%25255D.jpg"><img title="IMG_4340" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_4340" src="http://lh3.googleusercontent.com/--mvPoZckftM/VYnBEYNuEqI/AAAAAAAARM8/VaVNHVeF7zs/IMG_4340_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">And someday, Tapas is not actually tapas…carrot</font><font size="3"> smoothie for cleansing…phew…that’s a lot of beta carotene………………..that……………………I…<a href="http://lh3.googleusercontent.com/-9zR2DCMvPss/VYnBE6QVcUI/AAAAAAAARNI/ikA4VHVPEZQ/s1600-h/IMG_4318%25255B4%25255D.jpg"><img title="IMG_4318" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_4318" src="http://lh3.googleusercontent.com/-Lzt6z2ImJIw/VYnBFf9v7MI/AAAAAAAARNM/7v_P6m4zKKA/IMG_4318_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">(ate it up and)<strong> spit it out…</strong> I must say, excellent lyrics to the song ‘My Way’ don’t you agree?</font></p> Nippon Ninhttp://www.blogger.com/profile/08056339055715515833noreply@blogger.com31tag:blogger.com,1999:blog-6574493884813022714.post-66316646729670788432015-06-16T13:26:00.000-07:002015-06-16T21:08:11.745-07:00Paris Brest<h1>Chou à la crème</h1> <p><font size="3"><a href="http://lh3.googleusercontent.com/-v8ifnz9j9VY/VX-0YZBdnQI/AAAAAAAARCw/_14KPebwtqE/s1600-h/DSC_6719%25255B4%25255D.jpg"><img title="DSC_6719" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_6719" src="http://lh3.googleusercontent.com/-XihmmjXeEI0/VX-0YxOBJMI/AAAAAAAARC4/LaDB-84uEQY/DSC_6719_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="821"></a>The circular chou or choux (pronounce shu) is way elegant and fancy, even the name. I spied this recipe on ‘cookpad.com (recipe#3179131)’. <br>It is just (Lord of the) Ring…(just kidding)… style cream puff yet chic enough that it is presentable as a dessert for precious guests. </font></p> <p><font size="3">Strawberries in our yard are tired looking and probably won’t last too much longer…marrying the last crops of strawberries…with this ring (recipe)…I thee wed…phew, I had a very long day.<a href="http://lh3.googleusercontent.com/-a7ka7cVzzyY/VX-0ZUNajBI/AAAAAAAARC8/uhOxVmJWhbw/s1600-h/DSC_6698%25255B4%25255D.jpg"><img title="DSC_6698" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_6698" src="http://lh3.googleusercontent.com/-hKIx-t5euwY/VX-0Z_c8yxI/AAAAAAAARDI/0Lm9nyoNJhE/DSC_6698_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="409"></a></font></p> <p><font size="3"><strong>Martha Stewart</strong> version of ‘<a href="http://www.marthastewart.com/1067138/paris-brest" target="_blank">Paris Brest’</a> YouTube video is worth watching. </font></p> <h3><font size="3">Ingredients and Instruction for two 6 inch Paris Brest (<a href="https://docs.google.com/document/d/19kuO4Z7qHQYcCTfj7z83LtMYy_-Nhj2HR31iNCsoIi0/edit?usp=sharing" target="_blank">Print Recipe here</a>)</font></h3> <p><font size="3"><strong>Necessary equipment</strong>: food scale, 2-3 piping bags with 1/2 inch round tip and star tip, sifter/fine mesh sieve, parchment paper </font></p> <ul> <li><font size="3"><u>For microwave whole egg custard cream</u> – 1 egg, 1 Tablespoon low viscosity flour, 50 g sugar, 200 cc milk, 20 g, butter, 1/2 teaspoon vanilla essence</font> <li><font size="3">50 g regular butter, if you using unsalted butter, add 1/2 teaspoon salt cut in cubes</font> <li><font size="3">140 cc water</font> <li><font size="3">1/2 teaspoon sugar</font> <li><font size="3">40 g bread flour, <u>combine with low viscosity flour below and sift</u></font> <li><font size="3">40 g viscosity flour</font> <li><font size="3">3 eggs</font> <li><font size="3">Chantilly cream – recipe <strong><a href="http://www.food.com/recipe/chantilly-cream-creme-chantilly-61471" target="_blank">here</a></strong></font> <li><font size="3">strawberries (optional)</font> <li><font size="3">powdered sugar</font></li></ul> <ol> <li><font size="3"><strong>Make microwave whole egg custard cream</strong> - combine egg, flour, sugar with whisk in a medium size bowl. Add milk and mix well, strain the mixture through sieve into larger bowl. Put in a microwave for 2 minutes 30 seconds with 60% power, whisk and put back in the microwave for 2 minutes with 60% power. If it’s still runny then microwave an additional 30 seconds until creamy but not too thick. Cover with plastic directly on the custard. Chill in refrigerator. Set aside.<br></font><iframe height="315" src="https://www.youtube.com/embed/lQGBogZUfE8?rel=0" frameborder="0" width="560" allowfullscreen></iframe> <li><font size="3"><strong>Chou batter</strong> – Draw two 4 inch circles on the parchment paper (I traced 4 inch bowl) and flip. Set aside. Heat oven to 400F.<a href="http://lh3.googleusercontent.com/-11YMjzg-4IQ/VX-0aa5qCxI/AAAAAAAARDQ/SIDbuVR-kIM/s1600-h/DSC_6635%25255B4%25255D.jpg"><img title="DSC_6635" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_6635" src="http://lh3.googleusercontent.com/-51zb4Ou2j2g/VX-0bA0NEPI/AAAAAAAARDU/d16yc5VdKg4/DSC_6635_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="334"></a></font> <li><font size="3">Put butter, water, sugar and flour in a thick bottom pan and cook to full boil at medium heat . Remove from heat then add flours at once. Bring back to cooktop.<br><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9dgw1IqxwUUP0MkAhqdyUKk_UFXIsoJA1Rlch4K4PRLm856arvO0ryzmrSEEewhx_gWNeHfkUtpPW3E65enabfNAwwpdxiTH8iP1KfM_Ohyphenhyphen5AUGCxCbdLI_fotg4aqRsYzAFGiHqQBr88/s1600-h/DSC_6638%25255B6%25255D.jpg"><img title="DSC_6638" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6638" src="http://lh3.googleusercontent.com/-VkT1vIf8sEg/VX-0b47kngI/AAAAAAAARH4/7UiKXnp16JE/DSC_6638_thumb%25255B3%25255D.jpg?imgmax=800" width="189" height="147"></a><a href="http://lh3.googleusercontent.com/-i175kLYIrRw/VX-0cUy6dhI/AAAAAAAARIA/cpUtllLtqDM/s1600-h/DSC_6641%25255B4%25255D.jpg"><img title="DSC_6641" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6641" src="http://lh3.googleusercontent.com/-0JGacabBNgE/VX-0ci7GEII/AAAAAAAARIM/DBZc2F0Y0SY/DSC_6641_thumb%25255B1%25255D.jpg?imgmax=800" width="247" height="145"></a></font> <li><font size="3">Cook batter at medium heat while continually stirring with wooden spoon until a thin film coats the bottom of pan about 1 minute. Remove from heat and wait mixture to cool down little bit 3-5 minutes.<a href="http://lh3.googleusercontent.com/-a19MzsB6nkQ/VX-0dIN6FdI/AAAAAAAAREA/fNuiApqSfX4/s1600-h/DSC_6646%25255B4%25255D.jpg"><img title="DSC_6646" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_6646" src="http://lh3.googleusercontent.com/-UZzoUwENC-I/VX-0djhE46I/AAAAAAAAREI/zvCj0tlyklQ/DSC_6646_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="378"></a></font> <li><font size="3">Add egg one at a time, mix well each time – stop adding eggs when you achieve the right texture – when you lift the wooden spatula, the batter will form a triangle and drop slowly to bowl (see the pic). I used 2 and 1/2 eggs.<br><a href="http://lh3.googleusercontent.com/-mhgM3jDLHVw/VX-0eMyg0HI/AAAAAAAAREQ/cGEE9z0JUmo/s1600-h/DSC_6647%25255B3%25255D.jpg"><img title="DSC_6647" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_6647" src="http://lh3.googleusercontent.com/-Bng6p-Bis4I/VX-0etT5KqI/AAAAAAAAREU/tkqRdyih3UE/DSC_6647_thumb.jpg?imgmax=800" width="244" height="163"></a><a href="http://lh3.googleusercontent.com/-hryUxcaWIEk/VX-0e5HEF4I/AAAAAAAARIc/T4w4uWr_XF0/s1600-h/DSC_6649%25255B6%25255D.jpg"><img title="DSC_6649" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6649" src="http://lh3.googleusercontent.com/-9jVRXQbQQoM/VX-0fgWU0TI/AAAAAAAARIk/MbkEw2-rgKg/DSC_6649_thumb%25255B3%25255D.jpg?imgmax=800" width="198" height="163"></a></font> <li><font size="3">Put batter in a bag (I recommend 16 inch or larger piping bag for easier fill). Pipe out batter on the perimeter of the circle (make sure the circles you drew are on the back side of the parchment paper). Then pipe out another time around that one. Pipe out more batter on top of two circles. Repeat the process for another circle. Make smooth with wetted finger for neater look. Brush with egg wash (mix I egg yolk and 1 Tablespoon water) on the top for shine if you like.<a href="http://lh3.googleusercontent.com/-ASjO4Svzjpc/VX-0gGH1K_I/AAAAAAAAREs/FXEGrV-gNMk/s1600-h/DSC_6660%25255B4%25255D.jpg"><img title="DSC_6660" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_6660" src="http://lh3.googleusercontent.com/-WXSIGWMUskY/VX-0gdYbgII/AAAAAAAARE0/zpqSzn7N-Ok/DSC_6660_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="363"></a></font> <li><font size="3">Bake for 20 minutes. :<strong>Warning:</strong><u> never open the oven door! </u>at any point during cooking. Without opening door, change the temperature to 375F .Bake for 10 minutes. Again without opening the oven door, change temperature to 320F. Bake for 30 minutes. Now you’re done! Take out from the oven and cool.<a href="http://lh3.googleusercontent.com/-cLY76B_gleM/VX-0g1LnF-I/AAAAAAAARE8/OO6K8D4Hyuc/s1600-h/DSC_6662%25255B4%25255D.jpg"><img title="DSC_6662" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_6662" src="http://lh3.googleusercontent.com/-XXedHGza7OE/VX-0haMlXKI/AAAAAAAARFE/X1PdRf6IW2U/DSC_6662_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="371"></a></font> <li><font size="3"><strong>Assembly</strong> – When the Paris Blest is cooled, slice horizontally in the middle – take your time on this process. Fill the bottom half of the ring with chilled custard cream (use piping bag with 1/2 inch tip if you prefer but not necessary). Place strawberries if using. Put Chantilly cream in a piping bag with star tip, pipe out between the strawberries. Top with upper half of the ring. Sprinkle with powdered sugar. <a href="http://lh3.googleusercontent.com/-GzDA95laVZo/VX-0h6s7UuI/AAAAAAAARFM/3VcXvl6w7bY/s1600-h/DSC_6670%25255B3%25255D.jpg"><img title="DSC_6670" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_6670" src="http://lh3.googleusercontent.com/-UZlIeIQq3o0/VX-0ib6DtkI/AAAAAAAARFU/Wy6BCtTUBLs/DSC_6670_thumb.jpg?imgmax=800" width="244" height="166"></a><a href="http://lh3.googleusercontent.com/-WVvCKtcJnBo/VX-0ilcCwAI/AAAAAAAARFg/eOGlTc5i2OM/s1600-h/DSC_6672%25255B3%25255D.jpg"><img title="DSC_6672" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_6672" src="http://lh3.googleusercontent.com/-5KHbNi4_v_o/VX-0jNRt8KI/AAAAAAAARFk/9o5QT1h-TmA/DSC_6672_thumb.jpg?imgmax=800" width="170" height="244"></a><a href="http://lh3.googleusercontent.com/-f00hSwz0LTI/VX-0jqabMRI/AAAAAAAARFw/TxrE17HfEVk/s1600-h/DSC_6700%25255B3%25255D.jpg"><img title="DSC_6700" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_6700" src="http://lh3.googleusercontent.com/-WXvDK9PunLY/VX-0kCjKtvI/AAAAAAAARF0/_U5Zu8bwbHo/DSC_6700_thumb.jpg?imgmax=800" width="244" height="158"></a><a href="http://lh3.googleusercontent.com/-xlIUxDgs2ac/VX-0kQ67W8I/AAAAAAAARI0/tdbST4pSRwY/s1600-h/DSC_6710%25255B4%25255D.jpg"><img title="DSC_6710" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6710" src="http://lh3.googleusercontent.com/-BSKIYyAzvhc/VX-0kws7myI/AAAAAAAARI8/xfqpuVwr1Rs/DSC_6710_thumb%25255B1%25255D.jpg?imgmax=800" width="216" height="161"></a><a href="http://lh3.googleusercontent.com/-aNzUYeZetVc/VX-0lNXMjGI/AAAAAAAARGM/5J4MEPPb_dY/s1600-h/DSC_6715%25255B4%25255D.jpg"><img title="DSC_6715" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_6715" src="http://lh3.googleusercontent.com/-TsOMjFwhCLw/VX-0ltc2ckI/AAAAAAAARGU/9WFyHgGJAr4/DSC_6715_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="445"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwNgkeX4GzOuRbnki7yC3iADHVFFvO5twhcw9OQsqsM4N1QoB8570ee48o2bltBHrpqWpwlkQRuEttSSmzbFtmZvhyphenhyphenya2zqcnQT5rSJgC81pHlrL5L2KJfcteAgBZXtrAznyB3Vo7hvnCF/s1600-h/DSC_6727%25255B4%25255D.jpg"><img title="DSC_6727" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_6727" src="http://lh3.googleusercontent.com/-_8DmU-Val4s/VX-0mnGvwUI/AAAAAAAARGk/5SOHrD-aH_I/DSC_6727_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="371"></a></font></li></ol> <p><font size="3">Of course you could just make humble cream puffs.<a href="http://lh3.googleusercontent.com/-WrX3h8PxlgY/VX-0nHp6ekI/AAAAAAAARGw/_I1DwsAW7ts/s1600-h/DSC_6678%25255B4%25255D.jpg"><img title="DSC_6678" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_6678" src="http://lh3.googleusercontent.com/-SyXIfG-aumI/VX-0niHxRGI/AAAAAAAARG0/ZeaBTcelK0k/DSC_6678_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="791"></a></font></p> <p><font size="3">From Today’s TAPAS instagram post (#todaystapas)….satsuma sweet potato kinpira….was really good! See the Meiji Era, hand painted antique plate? Nice huh?<a href="http://lh3.googleusercontent.com/-FPtBIpfNLd8/VX-0nwvjkjI/AAAAAAAARG8/8Iq2bI0otpU/s1600-h/IMG_4250%25255B4%25255D.jpg"><img title="IMG_4250" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="IMG_4250" src="http://lh3.googleusercontent.com/-boK8lxwZcgU/VX-0oZLQvZI/AAAAAAAARHI/HCMh0wY7T9Q/IMG_4250_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">And to celebrate King Kamehameha Day (6/11), I made SPAM musubi.I love it with basil leaf.<a href="http://lh3.googleusercontent.com/-jkiK_9HkWR8/VX-0pAherGI/AAAAAAAARHM/4024Hv7KjPg/s1600-h/IMG_4274%25255B4%25255D.jpg"><img title="IMG_4274" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="IMG_4274" src="http://lh3.googleusercontent.com/-6SwP31ZeJP8/VX-0puiGyTI/AAAAAAAARHY/ondTLVleUAw/IMG_4274_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">Wishing you a ‘sunshine in your heart’ kind of day!</font></p> Nippon Ninhttp://www.blogger.com/profile/08056339055715515833noreply@blogger.com31tag:blogger.com,1999:blog-6574493884813022714.post-31553906040595952432015-06-09T14:01:00.000-07:002015-06-09T14:05:42.043-07:00Pork Bowl<h1><font size="3">もこみちの豚丼/Pork Bowl by Mokomichi</font></h1> <p><font size="3"><a href="http://lh3.googleusercontent.com/-71g2bYLsYtU/VXdU_tAOrOI/AAAAAAAAQ_w/J-teXzUb284/s1600-h/DSC_6625%25255B4%25255D.jpg"><img title="DSC_6625" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6625" src="http://lh3.googleusercontent.com/-0vu-WpVsb_s/VXdVALDYKaI/AAAAAAAAQ_0/GE0Mb4onHrQ/DSC_6625_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="742"></a>This dish is perhaps not for everyone…especially those who don’t care for slimy textured (Japanese word for slimy is never, never…I mean neva,neva)food, like fermented soy beans AKA natto (納豆). Do not be afraid, it does not contain natto and doesn’t smell as offensive as that. And quite…what should I say, unique?…different!</font></p> <p><font size="3"><strong><a href="http://www.ken-on.co.jp/hayami/index.html" target="_blank">Mokomichi Hayami</a></strong> (速水もこみち), the Japanese actor, appears weekly on a short cooking segment of a popular morning news show called <strong>Zip! </strong>His second cookbook ‘<strong>Moko Meshi’</strong> (roughly translated, Moko Dish) has a cheesy subtitle ‘ Cooking that makes you smile’ …right. He is so beautiful <strong>I’m sure it will be</strong> <strong>delicious, if I eat with you</strong> …oops, that is the title of his first cookbook. <a href="http://lh3.googleusercontent.com/-fbi3uukXfiQ/VXdVAvLCZTI/AAAAAAAAQ_8/Je2WmLAxyjc/s1600-h/DSC_6634%25255B4%25255D.jpg"><img title="DSC_6634" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkXfXLf5PBZvv6_VVsh6gmsfu34xs5w9gzDwm_ycB7KRBkqtM0eTu6v27E_xeOCECuaZIFRx_6NIktDv-ke8zNlL552Dx2W5lLwAEbXxu3MD8cMyHkSBrrzi5Cyh9BjmmOIfb0kRTxukhS/?imgmax=800" width="554" height="375"></a></font></p> <p><font size="3">I star marked* ingredients as the culprit of sliminess for warning.</font></p> <h1><font size="3">Ingredients and modified Instruction for 2 servings (<a href="https://docs.google.com/document/d/1Bp2ewpHJf7yQ5DHLlCn124l_PbKHjlvNcKIVt-fKFPE/edit?usp=sharing" target="_blank">Print Recipe Here</a>)</font></h1> <ul> <li><font size="3">5-6 inch cucumber, small or no seed variety preferred. I used English cucumber, minced</font></li> <li><font size="3">2 myogas (Japanese ginger, see pic below), you may substitute with ginger, minced<a href="http://lh3.googleusercontent.com/-CoThjx4lkTk/VXdVBz3mcVI/AAAAAAAARAQ/keGgx5genTE/s1600-h/DSC_6610%25255B4%25255D.jpg"><img title="DSC_6610" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6610" src="http://lh3.googleusercontent.com/-nvUmXBDB0-Y/VXdVCO8IH3I/AAAAAAAARAU/KNFfzyNsWKc/DSC_6610_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="370"></a></font></li> <li><font size="3">1/2 pack of white radish sprout (カイワレ大根), remove roots and mince the rest <a href="http://lh3.googleusercontent.com/-E2A-1l_EMTU/VXdVCiM3EKI/AAAAAAAARAc/2PZY5SS_2IM/s1600-h/DSC_6612%25255B4%25255D.jpg"><img title="DSC_6612" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6612" src="http://lh3.googleusercontent.com/-4E8q8zn9IJo/VXdVDPIj96I/AAAAAAAARAk/i1PLJFLSGSk/DSC_6612_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="368"></a></font></li> <li><font size="3">3-4 okra, remove top and mince the rest *</font></li> <li><font size="3">2 Tablespoons white dashi stock, I used bottled dashi stock because I needed so little. For a homemade recipe check my past blog <a href="http://www.nipponnin.com/2015/05/chicken-miso-hot-pot.html" target="_blank">here</a> (step#1,#2) and keep the rest in refrigerator for later use. Also there are many YouTube videos to learn from. Search ‘How to make dashi’<a href="http://lh3.googleusercontent.com/-LWPECHskHlo/VXdVDZdoWkI/AAAAAAAARAs/mazuely-H_s/s1600-h/IMG_4227%25255B4%25255D.jpg"><img title="IMG_4227" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_4227" src="http://lh3.googleusercontent.com/-vCbwxVAhE44/VXdVDxhg1zI/AAAAAAAARA0/7NngboQy-eQ/IMG_4227_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="737"></a></font></li> <li><font size="3">1/2 pound thin pork belly meat, cut in about 5 inch strips</font></li> <li><font size="3">Salt and pepper to season the meat. I used white pepper.</font></li> <li><font size="3">1 Tablespoon sesame oil</font></li> <li><font size="3">1/2 cup <strong><a href="http://ja.wikipedia.org/wiki/%E3%83%8A%E3%82%AC%E3%82%A4%E3%83%A2" target="_blank">Chinese yam</a></strong>, 長芋 remove skin and grated *<a href="http://lh3.googleusercontent.com/-raBiPak81LA/VXdVEcR-HfI/AAAAAAAARA8/pvVsDqgEDok/s1600-h/DSC_6620%25255B4%25255D.jpg"><img title="DSC_6620" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6620" src="http://lh3.googleusercontent.com/-rRyZ3j3mnf4/VXdVE9K-ChI/AAAAAAAARBE/pFsRiLhuVYk/DSC_6620_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="401"></a></font></li> <li><font size="3">egg yolk </font></li> <li><font size="3">Seaweed strips (刻みのり)</font></li> <li><font size="3">Cooked rice</font></li></ul> <ol> <li><font size="3">Mix cucumber, myoga, radish sprout and okra in a medium bowl. Add white dashi stock. Set aside.<a href="http://lh3.googleusercontent.com/-_9RwGcTxXh8/VXdVFF3rGxI/AAAAAAAARBM/v6E_tVsiOp8/s1600-h/IMG_4231%25255B4%25255D.jpg"><img title="IMG_4231" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_4231" src="http://lh3.googleusercontent.com/-Yg1oEcR9SQY/VXdVFqub-cI/AAAAAAAARBU/Ph50avRRCcg/IMG_4231_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="737"></a></font></li> <li><font size="3">Salt and pepper the meat on both sides. Heat sesame oil in large skillet on medium heat. <u>Brown meat well till near crisp</u>. Note: I think this pork belly is too thin.<a href="http://lh3.googleusercontent.com/-IwghZa_sFWI/VXdVGGFoW1I/AAAAAAAARBc/CR0Jj_5wxn8/s1600-h/DSC_6613%25255B9%25255D.jpg"><img title="DSC_6613" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6613" src="http://lh3.googleusercontent.com/-ID0WVTHhyUc/VXdVGpkUyYI/AAAAAAAARBk/UQPCJtb5Qnc/DSC_6613_thumb%25255B3%25255D.jpg?imgmax=800" width="554" height="400"></a></font></li> <li><font size="3">Put cooked rice in an individual rice bowl. Top with some cucumber mix then grated Chinese yam, meat, egg yolk, finally seaweeds. Serve with soy sauce (or tamari sauce), hot sauce or La-Yu on the side. <a href="http://lh3.googleusercontent.com/-X2KcJXv9yMc/VXdVHJfaILI/AAAAAAAARBs/WX66-HAbDEY/s1600-h/DSC_6628%25255B4%25255D.jpg"><img title="DSC_6628" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6628" src="http://lh3.googleusercontent.com/-jQ1GVmNz2qs/VXdVHWHokSI/AAAAAAAARB0/EN4vrd-Q5EQ/DSC_6628_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="373"></a></font></li></ol> <p><font size="3">With the temperature in low 90’s, I have to get relief from the heat. This healthy popsicle recipe uses fresh strawberry and kiwi, the sweetness comes from agave syrup instead of sugar. I posted this photo on Instagram <strong>(#todaystapas</strong>).The <a href="http://cookpad.com/recipe/3197779" target="_blank">recipe</a> is from cookpad.com.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1nyG4dsH4LsgPCB94Lelt2n6hHjHZAnIHJM2o0NeiIBt9supC4n2A07kdKE6YQdS1hbBtQJhwSQQcttJxanun4jZv9pCR5x9_t051fvc-8q1SDuCjboGISnMKVewgXVFqjYA-ePAYAIYh/s1600-h/IMG_4218%25255B4%25255D.jpg"><img title="IMG_4218" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_4218" src="http://lh3.googleusercontent.com/-SAi-vEkdyKo/VXdVIKzZFsI/AAAAAAAARCE/1eKS745buJg/IMG_4218_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">My husband and I enjoyed Lake Oswego Saturday Market…last Saturday. Quickly blanched (and chilled) Sea Beans and breakfast radish we bought there, to make salad with sesame oil and soy sauce dressing…simple yet effective wafu salad, <a href="http://lh3.googleusercontent.com/-ZY3IA9JaKw8/VXdVIuYfrrI/AAAAAAAARCM/K80Z-czWWlM/s1600-h/IMG_4242%25255B4%25255D.jpg"><img title="IMG_4242" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_4242" src="http://lh3.googleusercontent.com/-Rgu4VIYSjK8/VXdVJAzKdyI/AAAAAAAARCU/DeJC6Kg-6Js/IMG_4242_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3">Microsoft and Google fixed my blogging tool finally!…I’m so happy, I want to do a happy dance…yeah! Let’s!</font></p> <p><font size="3"></font> </p> <p><font size="3"></font> </p> <p><font size="3"></font></p> Nippon Ninhttp://www.blogger.com/profile/08056339055715515833noreply@blogger.com31tag:blogger.com,1999:blog-6574493884813022714.post-53840764992764922152015-06-02T11:45:00.000-07:002015-06-02T11:45:34.402-07:00Angel Hair Pasta Salad<h1><font size="3">Quick Main Pasta Dish for warmer weather</font></h1> <p><font size="3"><a href="http://lh3.googleusercontent.com/-jylmXeMJ_SM/VW0T25w0HAI/AAAAAAAAQ8k/38_UTaHaAAQ/s1600-h/DSC_66074.jpg"><img title="DSC_6607" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_6607" src="http://lh3.googleusercontent.com/-kBDkNrKvyGQ/VW0T3beqR7I/AAAAAAAAQ8o/EwJpR9MPHEw/DSC_6607_thumb1.jpg?imgmax=800" width="554" height="789"></a>Hello Microsoft and Google people, please fix the ‘Live Writer’ program fast! Unable to post my blog since last week, ‘Copy and Paste’ approach is not so cool! I thought the smart people who work there can all straighten up the problem in the matter of couple hours but….really? </font></p> <p><font size="3">The temperature was pushing upper-80’s last weekend, we turn on the air-conditioning rather than endure…The month of May’s hasty departure, I wasn’t ready for…a basket full of clean clothing ready to be folded…three days ago…in my defense, visiting sick friends take priority. I hope they like this weather appropriate light meal…even though it doesn’t look pretty in a plastic container. </font></p> <h3><font size="3">Ingredients and Instruction for 3-4 servings (<a href="https://docs.google.com/document/d/12sFEBBMc-jek-0eD9kU28N0_I9ML_oBBwLeohj6vJC0/edit?usp=sharing" target="_blank">Print Recipe Here</a>)</font></h3> <ul> <li><font size="3">1/4 cup olive oil</font> <li><font size="3">3 Tablespoons balsamic vinegar, white balsamic preferred if you have it.</font> <li><font size="3">1/2 teaspoon salt</font> <li><font size="3">Fresh ground black pepper to taste</font> <li><font size="3">10-12 cherry tomatoes halved</font> <li><font size="3">1/2 peppers, I used yellow, thinly sliced…to bring bright color in!</font> <li><font size="3">10 or more basil leaves thinly sliced</font> <li><font size="3">4 slices of thick cut bacon roughly chopped</font> <li><font size="3">2 cloves of garlic thinly sliced</font> <li><font size="3">Angel hair pasta, about 3 oz. per person</font> <li><font size="4">Parmigiano reggiano </font><font size="3">cheese thinly shaved<a href="http://lh3.googleusercontent.com/-WRhPrGyQ5LA/VW0T3wYVnCI/AAAAAAAAQ8w/rNbEh0vg8cI/s1600-h/DSC_6594%25255B3%25255D.jpg"><img title="DSC_6594" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="DSC_6594" src="http://lh3.googleusercontent.com/-7ZSp-Rv1BaU/VW0T4DEgu_I/AAAAAAAAQ84/wNsODtX6Ckc/DSC_6594_thumb.jpg?imgmax=800" width="244" height="168"></a></font></li></ul> <ol> <li><font size="3">Make dressing - In a medium bowl vigorously whisk olive oil, balsamic vinegar, salt and pepper.<br><a href="http://lh3.googleusercontent.com/--25kIFhPjBc/VW0T4oJE8TI/AAAAAAAAQ9E/1LRsHUZ3Z10/s1600-h/DSC_65873.jpg"><img title="DSC_6587" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_6587" src="http://lh3.googleusercontent.com/-qKv6l3Z6Zds/VW0T4-31FCI/AAAAAAAAQ9I/AJV1ctkmLoc/DSC_6587_thumb.jpg?imgmax=800" width="241" height="244"></a></font> <li><font size="3">Add tomato, pepper, basil (<u>leave a little bit for garnish</u>) and toss to coat. Chill it in the refrigerator until needed.<br><a href="http://lh3.googleusercontent.com/-gloKSQ6kC8c/VW0T5c_hRYI/AAAAAAAAQ9Q/6rO2wwsiwoc/s1600-h/DSC_65913.jpg"><img title="DSC_6591" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_6591" src="http://lh3.googleusercontent.com/-BJGL-SCSpCE/VW0T59S-I1I/AAAAAAAAQ9Y/nRbTETsPr3I/DSC_6591_thumb.jpg?imgmax=800" width="244" height="165"></a></font> <li><font size="3">Cook pasta my way - Lay the pasta (break in half if the pasta is too long) in large skillet and barely cover with cold water. Cook the pasta on medium heat, stirring occasionally so that pasta won’t stick together until al dente. Drain water through colander.Set aside.</font><a href="http://lh3.googleusercontent.com/-p0f8urz5rx0/VW0T6FSU7tI/AAAAAAAAQ9g/3mEblMA0UxQ/s1600-h/DSC_65743.jpg"><img title="DSC_6574" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_6574" src="http://lh3.googleusercontent.com/-mo5M-LcneLA/VW0T6rDOcsI/AAAAAAAAQ9o/f5cnsVV97uI/DSC_6574_thumb.jpg?imgmax=800" width="244" height="162"></a> <li><font size="3">Heat the same pan on medium heat; sauté bacon until it renders the fat and begins to brown, add garlic and cook for a few minutes longer. Note: do not brown garlic. Turn off the heat.<br><a href="http://lh3.googleusercontent.com/-zkxO_onu2B8/VW0T68H0iRI/AAAAAAAAQ90/RaK_fi3z-m0/s1600-h/DSC_65763.jpg"><img title="DSC_6576" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_6576" src="http://lh3.googleusercontent.com/-Vx4s2u-zGB0/VW0T7WyrEzI/AAAAAAAAQ94/wC-jsYgeR28/DSC_6576_thumb.jpg?imgmax=800" width="244" height="167"></a></font> <li><font size="3">Bring the drained pasta back in the pan and combine with bacon and garlic. <br>.<a href="http://lh3.googleusercontent.com/-_Yd5tVihUcA/VW0T70AdjvI/AAAAAAAAQ-E/CGjWMFfq8zI/s1600-h/DSC_65793.jpg"><img title="DSC_6579" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_6579" src="http://lh3.googleusercontent.com/-8m4nXnu-Gyw/VW0T8Q0QqvI/AAAAAAAAQ-I/4xvz8lHxu28/DSC_6579_thumb.jpg?imgmax=800" width="244" height="161"></a></font> <li><font size="3">Divide pasta in 4 bowls. Top with chilled vegetables. Don’t forget to spoon over the dressing. Garnish with shaved cheese and basil. Salt and pepper to adjust flavor.<br><a href="http://lh3.googleusercontent.com/-ybKrBNz53vU/VW0T8r94xAI/AAAAAAAAQ-M/VZ6FCVQPpTM/s1600-h/DSC_65824.jpg"><img title="DSC_6582" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_6582" src="http://lh3.googleusercontent.com/-y6nJLntc5cI/VW0T83UngkI/AAAAAAAAQ-U/ol4yYcUtUyY/DSC_6582_thumb1.jpg?imgmax=800" width="554" height="357"></a><a href="http://lh3.googleusercontent.com/-win2HBHNTpw/VW0T9dNaN4I/AAAAAAAAQ-c/EO2pBs6n-cY/s1600-h/DSC_66034.jpg"><img title="DSC_6603" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_6603" src="http://lh3.googleusercontent.com/-o_zJ-6PBNPQ/VW0T99LmcqI/AAAAAAAAQ-g/cu_Ym_gs2KU/DSC_6603_thumb1.jpg?imgmax=800" width="554" height="378"></a></font></li></ol> <p><font size="3"><strong>Arrangement #1</strong>: Add red pepper flakes (about 1/4 teaspoon) in the dressing for accent.</font></p> <p><font size="3"><strong>Arrangement #2</strong> If you like lot more green then use salad green mix that comes in a bag. </font></p> <p><font size="3"></font></p> <p><font size="3"><strong>From the TAPAS</strong> (#todaystapas) – Incredibly soft, light yogurt bread dough recipe from a Australian blogger <strong><a href="http://www.bakeforhappykids.com/2015/05/super-super-super-soft-and-moist-yogurt.html" target="_blank">Bake for Happy Kids</a></strong>…my husband made into cinnamon rolls…Fabulous! He took some to his office and got nice reviews…he will make more for the other critics/ foodies.<a href="http://lh3.googleusercontent.com/-AIZEISjNM8U/VW0T-M2M1KI/AAAAAAAAQ-w/_6nQg1r1YLg/s1600-h/IMG_41244.jpg"><img title="IMG_4124" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="IMG_4124" src="http://lh3.googleusercontent.com/-j8exnIAI3f0/VW0T-mD4YxI/AAAAAAAAQ-4/KSmMjZ5gCgo/IMG_4124_thumb1.jpg?imgmax=800" width="554" height="554"></a></font></p> <p><font size="3"><strong>More of garden jewel</strong> – dangling earing like Gumi tree<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOEBavXXc4REkiMUardf-7afZvAqXVlm9e_1tztVgP6z8dAvDbhZ9jJr8V9CzyLfZHQMMgxnGoWHSpRnSL1e1QxirQ8gsgnhK8vOttuX_ymAOEbS2MjuVVJAGU43IXbiJf9YPHL6ceRE84/s1600-h/DSC_65574.jpg"><img title="DSC_6557" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_6557" src="http://lh3.googleusercontent.com/-JwJLCjfb4UM/VW0T_SCKbUI/AAAAAAAAQ_A/iLHLHrEWzIQ/DSC_6557_thumb1.jpg?imgmax=800" width="554" height="371"></a></font></p> <p><font size="3">Although the temperature dropped 20 degrees yesterday, still no complaints here. My sincere prayers are with those affected by terrible weather…</font></p> <p><font size="3"></font></p> Nippon Ninhttp://www.blogger.com/profile/08056339055715515833noreply@blogger.com32tag:blogger.com,1999:blog-6574493884813022714.post-31693830192147463802015-05-26T17:49:00.002-07:002015-05-26T18:10:42.773-07:00Apricot and Sesame Seed Pie<h1>
<span style="font-size: small;">New easier crust recipe</span></h1>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH9l3LdCn83051aEdAXFfcMucaS6FoYJCXuL2iLNA7AsEPMIMPaScQuqfUxX71flXXObMKJ54MZf94FcvU9QMYPlLa6-mVIrtW4JwwXyTJ-5bm4lwYjulH662Eh4JFnOzl2ugVHBtocNcs/s1600/DSC_6536.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH9l3LdCn83051aEdAXFfcMucaS6FoYJCXuL2iLNA7AsEPMIMPaScQuqfUxX71flXXObMKJ54MZf94FcvU9QMYPlLa6-mVIrtW4JwwXyTJ-5bm4lwYjulH662Eh4JFnOzl2ugVHBtocNcs/s1600/DSC_6536.jpg" /></a></div>
<a href="https://www.blogger.com/null" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/null" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/null" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/null" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/null" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/null" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/null" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><span style="font-size: small;"><a href="https://www.blogger.com/null"></a>Who said ‘ Easy as pie’? I never conceded that is
true, wait, compared to what? Anyway, the key element of pie in my opinion is of
course the CRUST. You need to have a flaky, buttery, biscuit like crust. I tried
many crust recipes over the years…I have a few favorites…check my past crust
recipe <a href="http://www.nipponnin.com/2014/04/haystack.html" target="_blank">here</a>, <a href="http://www.nipponnin.com/2015/03/steak-irish-pie.html" target="_blank">here</a> and <a href="http://www.nipponnin.com/2013/09/jewel.html" target="_blank">here</a>.</span><br />
<span style="font-size: small;">Less fussy though the taste is as good as other professional
recipes. The fruits I incorporated is apricot because I had to do something with
the leftovers…ah, oh…some are already too ripey!…You can use any of your
favorite stone fruits for this. The aroma of toasty sesame seeds is really
something. </span><br />
<h3>
<span style="font-size: small;">Ingredients and Instruction for one 8 inch tart ring or pie pan
(<a href="https://docs.google.com/document/d/1rgLs0fctSn3-AstDLzzqhHHeDSSaR_PrPH4X4mZUd-I/edit?usp=sharing" target="_blank">Print Recipe Here</a>)</span></h3>
<h3>
<span style="font-size: small;">Make the crust <span style="font-weight: normal;">(I recommend
making the dough the night before)</span></span></h3>
<h3>
<span style="font-size: small;">Necessary equipment: <span style="font-weight: normal;">food
scale, sifter</span></span></h3>
<ul>
<li><span style="font-size: small;">1 medium egg yolk (about 20g)</span>
</li>
<li><span style="font-size: small;">20g cold water</span>
</li>
<li><span style="font-size: small;">3g sugar</span>
</li>
<li><span style="font-size: small;">A pinch of salt</span>
</li>
<li><span style="font-size: small;">100g butter room temperature</span>
</li>
<li><span style="font-size: small;">160g low viscosity flour(薄力粉), sifted</span></li>
</ul>
<ol>
<li><span style="font-size: small;">In a small bowl, put egg yolk and beat well, add water, sugar
and salt and mix well. Refrigerate the egg mixture for 30 minutes.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvWQZ2PcLwwD1ndnOQZoGSp5LOHOr6tHHXsTyyb2kXZB4W-IS6qeK0XAIZE0M6wbgTuC-j8VQKEo6q2tw8jEtpyIfv55B4N8QMn3lowMmublNiqkr8dcnWHGTuAnX_nrdSHKN6oag_u_z9/s1600/DSC_6477.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvWQZ2PcLwwD1ndnOQZoGSp5LOHOr6tHHXsTyyb2kXZB4W-IS6qeK0XAIZE0M6wbgTuC-j8VQKEo6q2tw8jEtpyIfv55B4N8QMn3lowMmublNiqkr8dcnWHGTuAnX_nrdSHKN6oag_u_z9/s320/DSC_6477.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
</span>
</li>
<li><span style="font-size: small;">Put butter in a large bowl and cream it with a wooden spatula.
Add flour all at once and incorporate by cutting in with spatula’s edge but
never swirl until the mixture resembles oatmeal,<u> do not over mix</u>.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9v6-p7qpfBRy9G43AAeWnKc9BR1KYSrkJPiOdWj3zYDYujefzZiA3rZULGcP06dv8Crhaf0w7k6PqC30GbwUoy4GMvui3p037UAe0RlVid7pvmRA85u9jOqSI-U5mmlupqiPPHkEyDbPI/s1600/DSC_6482.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9v6-p7qpfBRy9G43AAeWnKc9BR1KYSrkJPiOdWj3zYDYujefzZiA3rZULGcP06dv8Crhaf0w7k6PqC30GbwUoy4GMvui3p037UAe0RlVid7pvmRA85u9jOqSI-U5mmlupqiPPHkEyDbPI/s320/DSC_6482.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvT-3vpRdpGOqPKVrnSkx0S0Q0LI6pJfO9IlSQEfYFyOVrZf-rXTkW07KZDgEVxs3H804UYbKnlCOrMfqwGDRK6B4_N98j0WQ7_Wy6_drm7oh3gI3dxB_ceQEnl5xZh_VhulTDh22vTMJS/s1600/DSC_6485.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvT-3vpRdpGOqPKVrnSkx0S0Q0LI6pJfO9IlSQEfYFyOVrZf-rXTkW07KZDgEVxs3H804UYbKnlCOrMfqwGDRK6B4_N98j0WQ7_Wy6_drm7oh3gI3dxB_ceQEnl5xZh_VhulTDh22vTMJS/s1600/DSC_6485.jpg" /></a></div>
</span></li>
<li><span style="font-size: small;">Add chilled egg mixture and combine by cutting motion until the
mixture just comes together. <u>Again, do not over mix here either</u>. Do this
as fast as possible before the egg warms up. Form a disk, wrap tight with
plastic sheet. Refrigerate for 4 hours or more.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQcFLfY_iUdQho1q4ISQzgJIULsWf5k1ZR39jHPFKYKKGF-JMyyXrau-nA2Gg9YoKUMCvYlF9-zgwgPkA_n5030vSdNooBbd2EGBYRiHEhOCFiqxjbeKs_ljAeGhfeIodyyTyj7pPCRdlj/s1600/DSC_6486.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQcFLfY_iUdQho1q4ISQzgJIULsWf5k1ZR39jHPFKYKKGF-JMyyXrau-nA2Gg9YoKUMCvYlF9-zgwgPkA_n5030vSdNooBbd2EGBYRiHEhOCFiqxjbeKs_ljAeGhfeIodyyTyj7pPCRdlj/s320/DSC_6486.jpg" width="320" /></a></div>
<br /> <a href="https://www.blogger.com/null"> </a></span></li>
</ol>
<h3>
<span style="font-size: small;"> </span></h3>
<h3>
<span style="font-size: small;"> </span></h3>
<h3>
<span style="font-size: small;"> </span></h3>
<h3>
<span style="font-size: small;"> </span></h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTiRsnFb_QqWGwXcHsXDlk3Epr7bAf1eynfz2eUgEYGt5l5mIj6kLbedNSVfjN2faO8owTBH40bMinNSEX4VaY0JLuWj1OeE1sSwlv1rBTpvXUsz6nc4P07Uj0qTMpN5DHkzlNBTdVCWfq/s1600/DSC_6487.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTiRsnFb_QqWGwXcHsXDlk3Epr7bAf1eynfz2eUgEYGt5l5mIj6kLbedNSVfjN2faO8owTBH40bMinNSEX4VaY0JLuWj1OeE1sSwlv1rBTpvXUsz6nc4P07Uj0qTMpN5DHkzlNBTdVCWfq/s320/DSC_6487.jpg" width="320" /></a></div>
<h3>
<span style="font-size: small;"> </span></h3>
<h3>
<span style="font-size: small;"> </span></h3>
<h3>
<span style="font-size: small;"> </span></h3>
<h3>
<span style="font-size: small;"> </span></h3>
<h3>
<a href="https://www.blogger.com/null" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/null" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-size: small;"> </span></h3>
<h3>
<span style="font-size: small;"> </span></h3>
<h3>
<span style="font-size: small;"> </span></h3>
<h3>
<span style="font-size: small;"> </span></h3>
<h3>
<span style="font-size: small;"> </span></h3>
<h3>
<span style="font-size: small;">Fruits compote </span></h3>
<span style="font-size: small;"><b>You may skip this ‘compote’ process for a less-calorie
version </b></span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizyax7GugYffkzKDavqSdvXHSgdgsa4f7QO391Zccacw2ID7uNW5WDc7aCZQAu6xiPab__oMFNgE15szd3dp5p7izX9T9zrK2fhL84wWmdakkaE-Zx-W3TbopZAVAgrdJEMgYts56F0tuM/s1600/DSC_6496.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizyax7GugYffkzKDavqSdvXHSgdgsa4f7QO391Zccacw2ID7uNW5WDc7aCZQAu6xiPab__oMFNgE15szd3dp5p7izX9T9zrK2fhL84wWmdakkaE-Zx-W3TbopZAVAgrdJEMgYts56F0tuM/s320/DSC_6496.jpg" width="320" /></a></div>
<ul>
<br />
<li><span style="font-size: small;">Stone fruits – number of fruits determine by it’s size – lay
the halved and pitted fruits (do not peel skin) inside of pan plus two more
(fruits will shrink in cooking process). Weigh the fruits.<br /><br /> </span>
</li>
<li><span style="font-size: small;">Sugar – about 30% of fruits weight. Note: I used less than 30%
and it was still too sweet!</span>
</li>
<li><span style="font-size: small;">Water – 10% of fruits weight</span></li>
</ul>
<ol>
<a href="https://www.blogger.com/blogger.g?blogID=6574493884813022714" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=6574493884813022714" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/null" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/null" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/null" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a>
<li><span style="font-size: small;">Place fruits in the pot. Add sugar, water the put lid on to
cook fruits on medium heat. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj3oqZ2VquADTF5yVoO3_KqwjzivU7HcxNUE9MYXDpA_q_mVwSp5DFLY7lmmd5-EG2PNXBKCFPM7UZDA9SjlfBpIb2piJO6uHXJbbF5q4hDNkPp9T0sR5esVJQ2DGqvnirA3HEk-YxHsvO/s1600/DSC_6501.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj3oqZ2VquADTF5yVoO3_KqwjzivU7HcxNUE9MYXDpA_q_mVwSp5DFLY7lmmd5-EG2PNXBKCFPM7UZDA9SjlfBpIb2piJO6uHXJbbF5q4hDNkPp9T0sR5esVJQ2DGqvnirA3HEk-YxHsvO/s320/DSC_6501.jpg" width="320" /></a></li>
<li><span style="font-size: small;">When the steam starts coming out between the pot and the lid
then reduce heat to low. Simmer for 5 minutes and turn off the heat. Remove the
lid and cool completely in the pan. </span></li>
</ol>
<h3>
<span style="font-size: small;">Almond cream</span></h3>
<ul>
<li><span style="font-size: small;">80g butter, room temperature</span>
</li>
<li><span style="font-size: small;">70g sugar</span>
</li>
<li><span style="font-size: small;">65g eggs (about 1 and 1/2 eggs), beaten. keep in the
refrigerator until needed, Note: beat two eggs very well in a bowl then weigh,
take away the potion you don’t need. </span>
</li>
<li><span style="font-size: small;">80g Almond flour, whisk to remove large lumps.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7eY3wxUKsZp72Wn7m4eEc0dbgtAfkIIZZaaoKy1iFpe-KkIJcClCKz6VBjMRqFedlhKHnDh6HOdPy0woTGxjbdUUhnDRoEbJYVhcQvnJxr0eKe-hbguq3JjKTLIH4rfRQBhMCBjHYqQ1S/s1600/DSC_6503.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7eY3wxUKsZp72Wn7m4eEc0dbgtAfkIIZZaaoKy1iFpe-KkIJcClCKz6VBjMRqFedlhKHnDh6HOdPy0woTGxjbdUUhnDRoEbJYVhcQvnJxr0eKe-hbguq3JjKTLIH4rfRQBhMCBjHYqQ1S/s320/DSC_6503.jpg" width="320" /></a></div>
</span></li>
</ul>
<ol>
<li><span style="font-size: small;">With the same whisk you used for almond flour, cream butter in
a large bowl. Add sugar, whisk until the mixture turn to light color and
fluffy.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFGlAWl-RfWgG6qr-W_R7h5iutvXQuUzsY9cm0lfdeO640e2Z8bIzA_fIQENucMtIDOzag3QGDNfZqq-vLXDt-q-_moHQwGMFk_bPYCRQ9p81vG-5ymjUUUzk5lggxnfP-vYSGcIxVDXvc/s1600/DSC_6505.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFGlAWl-RfWgG6qr-W_R7h5iutvXQuUzsY9cm0lfdeO640e2Z8bIzA_fIQENucMtIDOzag3QGDNfZqq-vLXDt-q-_moHQwGMFk_bPYCRQ9p81vG-5ymjUUUzk5lggxnfP-vYSGcIxVDXvc/s320/DSC_6505.jpg" width="320" /></a></div>
</span>
</li>
<li><span style="font-size: small;">Add chilled egg 1/3 at a time. beat well after each addition.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbhJGddMSlmmO0BmnVyG-HCMg7H63yQ7nS2lyYG84N_7uQpyOOQsS2_jGRzAsADYP8wQ6Tog47VrFsYfMGBqmN-32Syhey40s2ASfs6L4tYb6VZQBbuGIw7Aqkcacuf9eHeJ2F4pIp17yL/s1600/DSC_6511.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbhJGddMSlmmO0BmnVyG-HCMg7H63yQ7nS2lyYG84N_7uQpyOOQsS2_jGRzAsADYP8wQ6Tog47VrFsYfMGBqmN-32Syhey40s2ASfs6L4tYb6VZQBbuGIw7Aqkcacuf9eHeJ2F4pIp17yL/s320/DSC_6511.jpg" width="320" /></a></div>
</span>
</li>
<li><span style="font-size: small;">Add almond flour. Mix well with spatula.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTgqof-DV2JSx9lYvSwIUuS9fha-bJCywihOQrNhyphenhyphenS85_jDmhYK5_flkbJh5J4XIGHqNjkiVeuHDiztu9ZO_w7luiJtmOglzIQd_oVrrHtEDcD50LwWIbg3xr9eklJM4_Kj6l6DCsXmCCU/s1600/DSC_6514.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTgqof-DV2JSx9lYvSwIUuS9fha-bJCywihOQrNhyphenhyphenS85_jDmhYK5_flkbJh5J4XIGHqNjkiVeuHDiztu9ZO_w7luiJtmOglzIQd_oVrrHtEDcD50LwWIbg3xr9eklJM4_Kj6l6DCsXmCCU/s320/DSC_6514.jpg" width="320" /></a></div>
</span></li>
</ol>
<h3>
<span style="font-size: small;">Assemble and bake</span></h3>
<ol>
<a href="https://www.blogger.com/null" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/null" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/null" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/null" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=6574493884813022714" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=6574493884813022714" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/null" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/null" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/null" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a>
<li><span style="font-size: small;">With the crust dough in between plastic wrap, roll the dough
with rolling pin and fit in the ring or pie pan you’re using. Note: take out
dough from refrigerator 10 minutes before start of assembly, other wise dough
will be too cold and tough to handle.</span>
</li>
<li><span style="font-size: small;">Heat oven to 390F. Spread 1/2 of almond cream in the bottom of
crust. *Pat dry the fruits compote with paper towel and lay on the top of almond
cream. *Not necessary but it may be too watery.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaVxVwEcOdjvSGNbuM8HdeUEjHT3a3wqxpEu-Kv0BnkWUBKB2mr3D1ji5BjXsj2w9fIapKI5n5E-s0pc8aB3g7Q26Tk37yDhMf5wyciskDq37H0mwY7giTQHqRFlHOTlucvhvaI-pPARgx/s1600/DSC_6516.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaVxVwEcOdjvSGNbuM8HdeUEjHT3a3wqxpEu-Kv0BnkWUBKB2mr3D1ji5BjXsj2w9fIapKI5n5E-s0pc8aB3g7Q26Tk37yDhMf5wyciskDq37H0mwY7giTQHqRFlHOTlucvhvaI-pPARgx/s320/DSC_6516.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0LvmunSLSU2qojhgU03MbEIMRKDHtSIhxtMNgdLnMKS_DxpvwXuikUSvXtQsjzUCfa9cfz-3HiB00lSVYr2nZj77uvVSDxkPvloCVs0OWbAp8T3dtHFRk3GEJvjrvsDowmPXrQWy5jhBe/s1600/DSC_6518.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0LvmunSLSU2qojhgU03MbEIMRKDHtSIhxtMNgdLnMKS_DxpvwXuikUSvXtQsjzUCfa9cfz-3HiB00lSVYr2nZj77uvVSDxkPvloCVs0OWbAp8T3dtHFRk3GEJvjrvsDowmPXrQWy5jhBe/s320/DSC_6518.jpg" width="226" /></a></div>
</span>
</li>
<li><span style="font-size: small;">Spread rest of almond butter cream on top of the fruits.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbKXdoWljrgrnHRHN66pP0NaLM4Fhu7tZIg8yh3sa5TcvIqTlNvZKG7WSWqLIbobnX-LLI2v7d2UZkU4xgYmqLpfuNYyyMCRIoMyaXUuWJ7CFMEKV5F-uIcaw3T0hzXcnuyneNMJN7IKhf/s1600/DSC_6521.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbKXdoWljrgrnHRHN66pP0NaLM4Fhu7tZIg8yh3sa5TcvIqTlNvZKG7WSWqLIbobnX-LLI2v7d2UZkU4xgYmqLpfuNYyyMCRIoMyaXUuWJ7CFMEKV5F-uIcaw3T0hzXcnuyneNMJN7IKhf/s320/DSC_6521.jpg" width="320" /></a></div>
</span>
</li>
<li><span style="font-size: small;">Sprinkle evenly<b> with white</b> <b>sesame
seeds</b> 1/4 cup or more on top. Bake for 1 hour. Cover the pie with
aluminum foil halfway through. Serve warm with a scoop of vanilla ice cream if
you like.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzb-HkTNcehHcrx__DmX1bNXWw2J8GamG8UpVF-Hh-wa6XgbvKFaoILNv92sjpAT8Js8Mq-G_M8QuMw_P6PecJ-D90oxfQxaalvOwmvn1HMMaGQP7ZfRUsFQITtZyB4F1r9peiIyqDI0RA/s1600/DSC_6540.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzb-HkTNcehHcrx__DmX1bNXWw2J8GamG8UpVF-Hh-wa6XgbvKFaoILNv92sjpAT8Js8Mq-G_M8QuMw_P6PecJ-D90oxfQxaalvOwmvn1HMMaGQP7ZfRUsFQITtZyB4F1r9peiIyqDI0RA/s1600/DSC_6540.jpg" /></a></div>
<br /> </span></li>
</ol>
<span style="font-size: small;">From last week’s Tapas instagram post (#todaystapas) –
<b>Blabassoppa </b>(Swedish blueberry drink) is a thick, warm juice
I’ve come to love! The recipe I discovered from “Thirsty for…’ YouTube video,
thanks to <b><a href="http://wrensden.blogspot.com/" target="_blank">Linda’s
Peaceful Place</a></b> blog.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8S2jKXONl3FEldd6q8C1Eb-8zbyixRcajiqVOyNOZ25yM3RqwLMoGCdxdHfDZysp1h7QN1KE5gA52MvZBUl89SkqSZ9VDxKZeqwsZ3wXxq7gmZyhhbBWNyYRswrOGqPa2u6rRR2YXlZFj/s1600/IMG_3979.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8S2jKXONl3FEldd6q8C1Eb-8zbyixRcajiqVOyNOZ25yM3RqwLMoGCdxdHfDZysp1h7QN1KE5gA52MvZBUl89SkqSZ9VDxKZeqwsZ3wXxq7gmZyhhbBWNyYRswrOGqPa2u6rRR2YXlZFj/s1600/IMG_3979.jpg" /></a></span></div>
<br />
<span style="font-size: small;">And this <b>Fruits Gyoza</b> made from fresh mango,
cranberry relish, cream cheese, lemon, cinnamon…Truly scrumptious!…Honest! (love
the movie!).</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU7c18B-gPfkivgl3vLAQ4Cu_6BQ5qjTHoDqhYP0bI5QALSeOxphYgpJ_6lfpBEH71ictRzaLaUDij3t4yr5QVZKM16b7SbjBbdGzxC9iDmkgHiqRAaCdhDpdNaFK4kNj_71y4MjPzEO_6/s1600/IMG_3974.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU7c18B-gPfkivgl3vLAQ4Cu_6BQ5qjTHoDqhYP0bI5QALSeOxphYgpJ_6lfpBEH71ictRzaLaUDij3t4yr5QVZKM16b7SbjBbdGzxC9iDmkgHiqRAaCdhDpdNaFK4kNj_71y4MjPzEO_6/s1600/IMG_3974.jpg" /></a><a href="https://www.blogger.com/null" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/null" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/null" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/null" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/null" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/null" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/null" style="margin-left: 1em; margin-right: 1em;"></a></span></div>
<br />
<span style="font-size: small;"><b>Garden jewel..</b>semi-wild strawberries on our
front yard….precious!</span><br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<span style="font-size: small;">Wishing you</span><span style="font-size: small;"> pleasant weather!</span><br />
<br />
<span style="font-size: small;">P.S. Somehow the tool I have used for years to write my blog is not working, so this is not as good looking as my usual posts. I hope they get it fixed before next week's post. </span>Nippon Ninhttp://www.blogger.com/profile/08056339055715515833noreply@blogger.com32