Monday, June 29, 2020

JAPANESE RECIPE

I like to watch NHK TV because it get a lot of information and their news is not biased.  They deliver the news around the world in many languages.

I like watching their features as well regarding sights to see if I go back to Japan.   I was going to attend the Tokyo2020 Olympics but because of the pandemic, it is disappointing they canceled it - but rightly so because of the Pandemic.  I wish they could turn the clock and move everything 2 years later because I have been looking forward to this event given that Japan is big in technology and therefore would be a treat to see their innovative opening ceremony, the robots and I am sure impressive technological inventions.

Since I watch NHK and one of my favorite features is the Bento Box.  They feature easy recipes you can make at home.  This one caught my eye.  They call it EBI MAYO.  EBI is shrimp and Mayo for Mayonnaise.

Although I did not get the exact proportions, I watched it with earnest and repeated it.  This TV channel can also be downloaded to your phone.  So I watched this recipe a few times till I think I could make it.  My version is for a family of 4.

INGREDIENTS:

1 lb peeled shrimp
1/3 c cooking sake wine
1/4 c potato starch for the sauce
3TB potato starch before frying
1/2 lb Snap pease
1/4 c mayonnaise (preferably by Kewpie) 
1/4 c ketchup
1/4 c condensed milk
3 TB lemon juice
3 TB of canola oil

Cooked Japanese


 The blanched snap pease

Blanche the snap pease in salted water till it just turn emerald green
- poor water out and add cold water to stop cooking.  Drain and pay dry with paper towe.  You may slice them diagonally in half  and set aside.

Combine the mayonnaise, ketchup, condensed mil and mix well.  Then add the lemon juice and set aside.

Add sake to shrimp and potato starch.  After 10 minutes rinse shrimp in cold water.  Pat set.

Add 3 TB of potato starch on the shrimp and mix well till well coated.

Put 4 TB of oil in a skillet pan which can hold the shrimp flat on the pan.  Cook for 3 minutes and turn to cook 3 more minutes on the other side.  Set aside

Wipe the oil off from pan and then put back the shrimp.  Add the sauce and the snap pease.  Mix well till well coated while stir cooking it another 3 minutes.


Dish some rice in a plate or a bowl and serve with the shrimp mixture in top.

Yummy!




BREAKFAST IDEA 444

 
Egg Cocotte 
This is really an easy recipe to prepare.  Recipe below is for 1 person.  I call it 444 because I cook everything here in 4 minutes (less the effort) 4 main ingredient for the egg dish,  400F degrees to toast the acruitement.  

What you need:
2 inch Ramekin Dish
1 TB butter - softened or slightly melted in microwave and throw back in fridge a minute.
1 Tb minced fresh parsley 
1 slice of bread
1 egg
Salmon caviar or any caviar for garnish on top

Spread the softened butter at the bottom and the sides of the ramekin dish.  Sprinkle the sides with minced parsley.

Crack an egg on it and place in boiling pan of water.
Cook for 4 minutes and no more!

Run knife around and put your round piece of toast.  Flip egg over on top the plate and shake to release egg from ramekin.

Below is what I did to make the round toast and the crispy crumpet:


I used store bought crumpets.  I brushed it with a little oil and placed it in a pan with my round piece of bread for the Cocotte to toast in PREHEATED 400F oven for 4 minutes!

The crumpet comes out toasty in the bottom for my cream (clotted it’s double cream) spread with quality jam.  And the piece of circle toast to place my cocotte on are also done.
#breakfast #homecooking #tips #easyrecipes

Saturday, June 27, 2020

TOMATO TART (French Style)


Unusual that this time without introduction, I feature the photo of my Tarte. Perhaps the lockdown has influenced me to unleash a new norm 

Don’t worry, this is one of my favorite dish to make.  It is easy and delicious.  I often serve it as a first course, or it could be my lunch with a salad on the side.

INGREDIENTS:
1 box of good puff pastry dough
1/3 - 1/2 c of French mustard
10” pan
12 - 14 slices of Ementhal Cheese or raclette cheese
6-7 Roman tomatoes peeled, seeded  and sliced

Boil a pot of water.  Once it boils, drop your tomatoes until the skin blisters off.  Remove immediately.  Cool a little before peeling.  Cut in half and remove seeds.  Slice thin and set aside.

Roll out the puff pastry thin to lay on your 10” Tarte pan with removable bottom.  Trim to fit pan up to the sides and crimp it.

Spread the French mustard all over the bottom layer of your crust.

Spread the slices of cheese over the mustard covering the entire bottom.

Arrange the tomatoes on top of cheese.

Bake in preheated 375 degrees oven for about 30 minutes till crust is golden.

VOILA! 

You can sprinkle some minced parsley on top to serve if you wish.

BON APPETIT!

Tuesday, June 9, 2020

220 East 60th St, 7G



Thursday, April 23, 2020

LOCKDOWN BREAKFAST ANYTIME

I tend to wake up a little later since lockdown because I go to sleep quite late.  Since I have to cook 3 meals a day - or at least prepare 3 meals a day, this means I also have to clean up after!

I bought myself my gym mat, roller, weights, and blocks hoping I could continue the exercises I have been doing in my gym when it was open.

I can tell I do not do it 4 times a week lately but 3 and I used to walk an average of 7000 steps whereas now if I reached 2000, I’d say hooray!

If I were just brave enough to be out and do some walking further I would.  But the airborne virus scares me inspire of my wearing a full protective looking outfit.


Given this condition, I attend office meetings between my cooking and laundry and choosing ingredients to be delivered on line, it pretty much sums up my day.  Not to mention the meticulous sanitizing of shoes, outer gear and groceries that arrive at my door.

The one comfort I have is creating delicious food I would have liked if I could eat at a restaurant.  It gives a relief that all things look fine and forget what is going on around me.

It starts off with breakfast!  I like breakfast because it usually contains food I like.  I love eggs, sweetened rolls or biscuits, fruits, juice  and coffee and tea!  Yes, I pretty much have my breakfast complete with Matcha tea and freshly ground coffee made using French press and sometimes with my Nespresso machine.

This is the base of the sauce I will mix with my egg with.
First you crack 2 eggs on a buttered dish
Then you pour the Morrell mixture on top and bake in a preheated oven of 375F degrees for about 10
minutes and serve.
Here is one of my favorite egg dish for breakfast. 

Ingredients:
1 TB softened Butter
Morels (approximately 2-3 per person)
1 shallot, minced 
About 1/3  cup Cream
1 Eggs
Butter

Soak the Morrell in water if you are using dried Morrell for about 20-30 minutes.  Slice lengthwise and set aside.

Mince the shallot and sauté in butter in a small pan.  Add the morellos and cream and stir.

Butter a small bowl or oven proof dish and crack an egg in it.  Add the milk mixture in too and season with salt.  Place in a baking pan and out in preheated oven for about 20 minutes and serve immediately.

While cooking, prepare your toast and butter them.  Cut them in triangles. 

Have a hearty delicious breakfast!

Saturday, April 18, 2020

HOME CHEFFING while LOCKDOWN

I have been posting my food in Instagram only because staying home and working has really kept me super busy at home!

Between attending office meetings by Zoom, doing laundry, cleaning and cooking 3 meals a day I have found this 4th week going 5th finally able to catch up with other things I like doing such as sharing what’s new with me - which may be the same with you!

One of the breakfasts requested of me to make is Huevos Rancheros.  Which I now make with canned retried beans and salsa sauce which can evolve into a Shakshuka sauce.

All you do is buy a can of received beans - of your choice, and a salsa of your choice.  The seasoning on top do change it from Huevos Rancheros (Mexican dish) into Shakshuka - a middle eastern dish.

 Above is the 2 eggs which I fried in oil I’ve oil, poured the same sauce I used for the Huevos Rancheros below.  The above is the Shakshuka satyoe eggs.  I like using my print photo of a French restaurant to inspire me to think I was eating in a restaurant.
Above is Huevos Rancheros made with the same salsa sauce above without the Shakshuka spices in it.  And the Huevos Rancheros is served with regrows beans - the mushy mixture on either end plus some cheese on top of your choice.  

The Shakshuka style eggs pair well with Moroccan lamb sausages and some harissa as spice sauce on the side.

#Shakshuka. #HuevosRancheros  #homechef #homecooking #lockdowcooking
#NYWCA 

Monday, February 24, 2020

COOKING IBERICO PIG

One of my go to stores for authentic food from Spain in D’España locates in SoHo area of NYC - because I live in NY.  One of the reasons why I love living in NYC, because it’s the melting pot, many foods are very authentically imported from whichever country you can dream of.  You just look for it.  Also it’s a great place to have a staycation after you’ve learned from your vacation.

 Above is the pork I bought from one of my go to Spanish stores in the city specializing in Spanish food locates in SoHo.  I bought this @D’España on Broome Street.






This is my @Souvide machine that I have not used much and now finally learned how to operate it!

I seasoned the pork with salt, pepper, and garlic powder.  Placed each of the pieces to fit the bag and sealed it.  I then out it in the #Souvide machine at 135 degrees Fahrenheit for 3 hours.

Removed it, and open up the package I wanted to use and seared it quick on a very hot steel pan.  Because this is the wagyu of pork, it also has plenty of fat in between the meat so I did not need to put any oil or butter in the pan.  Probably seared it for a minute on each side.  I cooked the pork in the machine for 3 hours at 135 degrees Fahrenheit because I wanted the meat to be pink but not well done or rare.
 

Below I decided to broil the meat to see if I would get a nice charcoaled burnt finish like the one I seared in my steel skillet.  Maybe I should have put the meat closer to the top to broil it faster.

The salad is made of blanched snap peas I sliced diagonally, slices of roasted beets,, sliced jalapeños, and some crumbled Gorgonzola cheese served with Aged in Barrique white vinegar by DODI, olive oil, and seasoned with salt and pepper.
I happened to have #Bomba rice in my pantry, so I prepared that cooked with olive oil seasoned with salt and garlic powder.

The proportions are up to your taste.  This is truly a wonderful dish!  And that pork is the best pork!  Maybe I will try the @Mangalica or #Mangalista pork next time!

Sunday, February 9, 2020

Nagano Trip and Soba

https://youtu.be/aj70sRAxd-4

I visited Nagano and was a guest to visit this large place about 30 minutes drive from Nagano Train Station.

It is a big place that sells soba and many other local products produced in Nagano.

They took me to a large room with many tables and faucets and sinks to wash hands.  They mixed the mixture for us to roll the dough and taught us how to cut it.  It was then cooked for us which took a few minutes and ready for us to eat.  Nothing like fresh soba!












#pasta #howto #soba #cooking #trip #nagano

Tuesday, January 14, 2020

PIZZAS

https://www.timeout.com/newyork/restaurants/julianas
 We took the ferry to get to Dumbo (Down Under the Brooklyn Bridge) from Manhattan.  It is more efficient, less walking and more direct way to get there from Manhattan without getting turned around in directions by subway.  Pretty way also to get there.  You can pick up the ferry from any ferry stops.


 We picked Juliana’s to get our thin crust pizza.  Grimaldi’s has already sold Grimaldi’s and Juliana’s is so much better!!  If you like thin crust pizza - this is it.
 We also bought the NY original egg cream.  This drink is made with Selter or club soda, milk and chocolate syrup.  I have made it at home.  You can too.
Recipe:
Fill up a tall glass with about 1/2 c of seltzer (or club soda),  add about 1/2 c of milk (or 1/3 c) and chocolate syrup (about 3TB).  Mix with your straw and