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Scorching Orange and Mint Salad
We had a strange assortment of leftovers from a party, including a bag of oranges, a bunch of mint and and a whole jar of black olives. A friend recently returned from a trip to South America gifted us some unidentified dried chiles. This must be a salad! The addition of cilantro and salt rounded…
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Waffle Experiments
Tod’s been cooking up a storm over his long two-week winter holiday. Over the last couple of months, we kept seeing interesting waffle recipes, so this break has been taken us from “we should try that” to “that was delicious.” This is my report on Tod’s tasty experiments. Waffle #1: Cornbread with Chili The waffles…
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Gyoza Variations
I don’t know why this didn’t occur to us sooner, but gyoza wrappers work well with non-traditional fillings. We’ve been experimenting and two of our favorites are spinach and feta (gyozakopita), and potato with sauerkraut (pieroza). You can use your favorite spanikopita or pierogie recipe, or try ours. Gyozakopita Filling 1 onion 1 clove garlic…
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Sardine & Tomato Risotto
This is one of Tod’s inspired creations the fuses Japanese stock with a classically Italian dish. It fits into the veg-aquarian mode of eating and is so full of umami that all you will need to accompany it is a salad. Sardine & Tomato Risotto serves 2 20 g dried konbu 1 cup katsuobushi flakes…
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Strawberry Fields Forever
Ichigo-gari with Heather and Zio yesterday in Tochigi yielded 1.6 kg of berries. The berries are grown in long hothouses through the winter. Another month or so and strawberries will be off the local produce menu until autumn, so I am glad to have picked some this season. We’ll have frozen strawberries for summer smoothies. Tod was…
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Honey Gingerbread Cookies
When we were travelling in Prague and Poland at Christmas a few years back, we fell in love with lebkuchen and pirniki, German and Polish gingerbreads. They are hard to find in Tokyo, so this year I decided to try making some myself. There is a bewildering variety of European gingerbread so settling on a…
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Summer Survival by Liquids
The summer weather in Tokyo is always brutal. Every year seems worse than the last, but it’s usually about the same – there are a couple of weeks when it is entirely too hot to eat, think or do much of anything. We push through the days without aircon here at home. It’s not a…
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High Fat, High Yum Shepherd’s Pie
This weekend, Tod made an incredible shepherd’s pie. It’s an adaptation of one from Alton Brown and it makes the best I’ve ever eaten. The reason it was so good is the large quantity of lamb fat and cream in it. If you are afraid of fat, this is not the dish for you. Otherwise, it is truly…
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Pigs in a Futon
Remember “pigs in a blanket” from your childhood campfire days? I present Tod’s newest fusion invention, Pigs in a Futon, a Japanese variation where toasted mochi replaces bread dough around the grilled sausages. We had a random set of ingredients that needed to be used last night and puzzled a while over how to combine…
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Pesto Eggplant Bake
This is a variation of a favorite recipe, Baked Eggplant Parm, that I blogged about in 2010. The original has been a staple of our dinners ever since but I think this variation is just as delicious. It came about while I was visiting Heather in Utsunomiya. Her garden harvest while I visited was a…
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