Monday, June 29, 2020


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.


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.



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.

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.


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


Tuesday, June 9, 2020

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