Unfortunately, this post is not about food.
There's a bit of a hiatus going on while I resettle into Stockholm, Sweden, but I will keep the page updated when I figure out which venue I'm pursuing in the food writing or travel writing department. Until then, smaklig måltid which is Swedish for have a tasty meal.
Tuesday, September 12, 2006
Friday, August 04, 2006
video killed the radio star ...
Sorry for the long silence! I finally got my hands on the DVD of my food tv shows which were released in NorthWest Arkansas, and I can finally present them to my small but faithful readership here.
Hope you enjoy the show as much as I had fun making it!
Tuesday, July 18, 2006
anatomy of kimbap
As soon as you start eating any number of cuisines, you realize that one dish in one cuisine serves the same function as it does in another. For example, the purse phenomenon. We love food buttoned up onto satchels whether it's ravioli, pierogis, chinese dumplings, mandoo, mantoo, the russian dumplings. Eating these is always a little more special because of the extra work it takes to stuff food into various kinds of pastas.
A more everyday food Americans love to eat is the sandwich. When it crops up in other cultures, it's easy to feel a pang of familiarity. The Japanese use the same principles of hand-friendliness (nori wrapper), a carbohydrate to make your belly feel full (rice), and something to flavor it (meat/fish/roe). The French have their tartines. The Koreans have their kim-bap.
In addition to loving sandwiches, there's a peculiar delight to things in miniature as well. This accounts for the pinky fingernail sized mini tacos served as hor d'oeuvres.
Korean Kimbap gives us all of those things, mini sandwiches in each bite. This beef roll is filled with tasty bulgogi (soy sauce marinated beef), scrambled egg, carrots, pickled daikon (radish), cooked spinach, wrapped in rice and nori and brushed with the essence of sesame oil. For the squeamish about raw fish, one can eat these very easily since everything is cooked inside kimbap.
My sister maintains that sandwiches made by other people always taste more delicious. I maintain the same about kimbap rolls.
The words Kimbap mean separately kim which means nori or toasted seaweed and which is the korean word for rice.
I've had great success finding delicious kimbap at E-mo on 32nd St. between 6th and 5th Avenue. Look for the black awning. Each order is a scant $5 and a filling and healthy meal.
I've tried both beef and cheese (some gooey orange cheez-wiz substance), and beef wins hand down. For those whom have satiated their beef kimbap fill, there's spicy tuna and etc. rolls for the curious.
For a quick and easy lunch drop by E-mo. You might run into me in the midst of one of my kimbap cravings.
A more everyday food Americans love to eat is the sandwich. When it crops up in other cultures, it's easy to feel a pang of familiarity. The Japanese use the same principles of hand-friendliness (nori wrapper), a carbohydrate to make your belly feel full (rice), and something to flavor it (meat/fish/roe). The French have their tartines. The Koreans have their kim-bap.
In addition to loving sandwiches, there's a peculiar delight to things in miniature as well. This accounts for the pinky fingernail sized mini tacos served as hor d'oeuvres.
Korean Kimbap gives us all of those things, mini sandwiches in each bite. This beef roll is filled with tasty bulgogi (soy sauce marinated beef), scrambled egg, carrots, pickled daikon (radish), cooked spinach, wrapped in rice and nori and brushed with the essence of sesame oil. For the squeamish about raw fish, one can eat these very easily since everything is cooked inside kimbap.
My sister maintains that sandwiches made by other people always taste more delicious. I maintain the same about kimbap rolls.
The words Kimbap mean separately kim which means nori or toasted seaweed and
I've had great success finding delicious kimbap at E-mo on 32nd St. between 6th and 5th Avenue. Look for the black awning. Each order is a scant $5 and a filling and healthy meal.
I've tried both beef and cheese (some gooey orange cheez-wiz substance), and beef wins hand down. For those whom have satiated their beef kimbap fill, there's spicy tuna and etc. rolls for the curious.
For a quick and easy lunch drop by E-mo. You might run into me in the midst of one of my kimbap cravings.
Wednesday, July 12, 2006
a bouchon, please?
"What is a bouchon?" I asked approaching the ravishing display of pastries.
Apparently, bouchons are these rich chocolatey mini cakes which are right between the texture of a dense cake and brownie with a center of soft chocolate chips inside. They immediately hit the chocolate spot.
After eating the bouchon, I had to go back and investigate more and went there for lunch.
Who wouldn't want to investigate after looking at that pastry case. I ordered their soup and sandwich. First off, it's wonderful that Bouchon Bakery understands that sometimes you just want some tomato soup and a grilled cheese sandwich. I love grilled cheese sandwiches so much that I both wrote a poem about them, and cite "He Made Me a Grilled Cheese Sandwich Last Night" by Lauren Rathvon as one of my favorites.
I loved the pointy ended breads they serve you to munch on with salted butter before your entree comes, but I wasn't overly impressed with my soup and sandwich, although if I do go again, I might try one of their salads or sandwiches. But I guess I'll stick to bouchons in the meantime. At two dollars a pop, you can be sure I'm going to be stopping by often.
Apparently, bouchons are these rich chocolatey mini cakes which are right between the texture of a dense cake and brownie with a center of soft chocolate chips inside. They immediately hit the chocolate spot.
After eating the bouchon, I had to go back and investigate more and went there for lunch.
Who wouldn't want to investigate after looking at that pastry case. I ordered their soup and sandwich. First off, it's wonderful that Bouchon Bakery understands that sometimes you just want some tomato soup and a grilled cheese sandwich. I love grilled cheese sandwiches so much that I both wrote a poem about them, and cite "He Made Me a Grilled Cheese Sandwich Last Night" by Lauren Rathvon as one of my favorites.
I loved the pointy ended breads they serve you to munch on with salted butter before your entree comes, but I wasn't overly impressed with my soup and sandwich, although if I do go again, I might try one of their salads or sandwiches. But I guess I'll stick to bouchons in the meantime. At two dollars a pop, you can be sure I'm going to be stopping by often.
Thursday, June 22, 2006
no cook cooking
There's a delightfully lazy season we call summer.
In it, we put much effort into not putting hardly any effort into cooking at all. We're very lucky that farmer's markets are bursting with sweetly ripened fruits and vegetables so that putting as little energy into cooking still gives us delicious meals.
Here is a meeting of tasty ingredients: two slices of quality bread (sourdough in my case, but any wheat dense bread would be good), a soft Danish blue cheese, thin slices of a tart apple (Crispin), and fresh pecans. I toasted my bread first. True, it is a little bit more of an effort, but why buy such nice bread without crisping up the outer crust?
Remember to keep your nut meats in the refrigerator or the freezer because the oils in the nuts can spoil.
In it, we put much effort into not putting hardly any effort into cooking at all. We're very lucky that farmer's markets are bursting with sweetly ripened fruits and vegetables so that putting as little energy into cooking still gives us delicious meals.
Here is a meeting of tasty ingredients: two slices of quality bread (sourdough in my case, but any wheat dense bread would be good), a soft Danish blue cheese, thin slices of a tart apple (Crispin), and fresh pecans. I toasted my bread first. True, it is a little bit more of an effort, but why buy such nice bread without crisping up the outer crust?
Remember to keep your nut meats in the refrigerator or the freezer because the oils in the nuts can spoil.
Wednesday, June 21, 2006
cool hits of summer
I think I'm going to have to list top twenty ways best ways to cool off during summer.
The Chocolixir from Godiva is hands down the best chocolate milkshake I've ever had. Godiva. Need I say more? I've only tried the Dark Chocolate Decadence, but is there a need to try any other flavor? Really?
The Chocolixir from Godiva is hands down the best chocolate milkshake I've ever had. Godiva. Need I say more? I've only tried the Dark Chocolate Decadence, but is there a need to try any other flavor? Really?
Thursday, June 15, 2006
east village delights
There are many many reasons why I love the East Village. You would be correct in assuming all of these reasons are edible.
Well, there used to be food on that plate, but I ate it before I remembered to take a picture, but what nice Thai Ice Tea!
Mini Thai Cafe on Avenue A between 5th and 6th Ave is just about the only Thai restaurant that has my full approval. I learned to eat Thai food in Thailand, and therefore eschew all the Americanized versions of Thai food around the city. I am snobby about Thai food for a reason. Though I am fully supportive of the zany sushi combos only Americans make, the changes to the Thai cuisine disturb the delicate balance of flavors that makes Thai food so delicious. Some of the changes include making all the food much sweeter than it usually is, and using chicken breast which is healthier, is not the meat of choice for long stewed curries.
The number one reasons to hit Mini Thai Cafe is the Gai Yang -- Thai BBQ Chicken. There would be a picture of it also, but I'm afraid I dug in right away. My friend enjoyed his Curry Massaman as well. The summer rolls were good. The curry puffs were only mediocre, but the Thai Ice Tea was refreshing, light, and sweet.
The restaurant itself is small and cosy with friendly waitstaff. They'll smile if you say "sawadee-cah" (if you're a female) or "sawadee-krup" (if you're a male). And don't forget to thank them with "cab-kun-cah" (again female), or "cab-kun-krap."
I highly recommend making the trek out to 6th and A. Take the F train to the 2nd St stop and walk. Yummy Thai food awaits.
Well, there used to be food on that plate, but I ate it before I remembered to take a picture, but what nice Thai Ice Tea!
Mini Thai Cafe on Avenue A between 5th and 6th Ave is just about the only Thai restaurant that has my full approval. I learned to eat Thai food in Thailand, and therefore eschew all the Americanized versions of Thai food around the city. I am snobby about Thai food for a reason. Though I am fully supportive of the zany sushi combos only Americans make, the changes to the Thai cuisine disturb the delicate balance of flavors that makes Thai food so delicious. Some of the changes include making all the food much sweeter than it usually is, and using chicken breast which is healthier, is not the meat of choice for long stewed curries.
The number one reasons to hit Mini Thai Cafe is the Gai Yang -- Thai BBQ Chicken. There would be a picture of it also, but I'm afraid I dug in right away. My friend enjoyed his Curry Massaman as well. The summer rolls were good. The curry puffs were only mediocre, but the Thai Ice Tea was refreshing, light, and sweet.
The restaurant itself is small and cosy with friendly waitstaff. They'll smile if you say "sawadee-cah" (if you're a female) or "sawadee-krup" (if you're a male). And don't forget to thank them with "cab-kun-cah" (again female), or "cab-kun-krap."
I highly recommend making the trek out to 6th and A. Take the F train to the 2nd St stop and walk. Yummy Thai food awaits.
Monday, June 12, 2006
chicken soup thai style
During the one rainy cold week here in NYC, I managed to come down with a cold smack dab in the middle of June.
After a day or so of cold medicine, I decided I needed soup therapy. The reason why the spicy soup I've made works so well, is that in addition to the warmth of the soup soothing the throat, the spicyness helps open up the sinuses as well.
I'm sure you can still eat this soup when you're feeling fine. It'll probably even taste better without a stuffy nose.
Joy's Get Better Quick Thai Chicken Soup
2 T vegetable oil
3 T red curry paste
4 chopped chicken thighs (boneless, skinless)
2 baby eggplants in 1/2 inch pieces (get Japanese ones if you can find them)
1 yellow pepper, 1 orange
2 scallions
2 c chicken broth (1 boullion cube/2 c water)
1 can of coconut milk
1 inch of ginger in thick slices
2 serrano chiles chopped (or less to taste of how spicy -- omit seeds if you'd like it milder)
1/3 bunch of chopped cilantro
juice of one lime
2 t brown sugar
fish sauce to taste
In a large pot, heat 2 T of vegetable oil. Add the curry paste being careful of the spatter. Break up the curry paste and fry until fragrant (about 2 minutes). Then, add the chicken thighs and fry for another two minutes. Add the vegetables and continue to fry for another five minutes. Add the broth, coconut milk, ginger slices, serrano chiles and scallions. Bring to a boil and simmer for 30 minutes. Add the brown sugar and fish sauce to taste. Then squeeze the lime in the soup right before serving.
Since this soup uses chicken thighs it's all right to let the soup simmer as long as you want. The meat just gets more tender.
Makes about 6 servings.
As they say in Thai: aroi maak maak (very very delicious)
Oh, and don't eat the ginger slices! They're in the soup like a French bouquet garni.
After a day or so of cold medicine, I decided I needed soup therapy. The reason why the spicy soup I've made works so well, is that in addition to the warmth of the soup soothing the throat, the spicyness helps open up the sinuses as well.
I'm sure you can still eat this soup when you're feeling fine. It'll probably even taste better without a stuffy nose.
Joy's Get Better Quick Thai Chicken Soup
2 T vegetable oil
3 T red curry paste
4 chopped chicken thighs (boneless, skinless)
2 baby eggplants in 1/2 inch pieces (get Japanese ones if you can find them)
1 yellow pepper, 1 orange
2 scallions
2 c chicken broth (1 boullion cube/2 c water)
1 can of coconut milk
1 inch of ginger in thick slices
2 serrano chiles chopped (or less to taste of how spicy -- omit seeds if you'd like it milder)
1/3 bunch of chopped cilantro
juice of one lime
2 t brown sugar
fish sauce to taste
In a large pot, heat 2 T of vegetable oil. Add the curry paste being careful of the spatter. Break up the curry paste and fry until fragrant (about 2 minutes). Then, add the chicken thighs and fry for another two minutes. Add the vegetables and continue to fry for another five minutes. Add the broth, coconut milk, ginger slices, serrano chiles and scallions. Bring to a boil and simmer for 30 minutes. Add the brown sugar and fish sauce to taste. Then squeeze the lime in the soup right before serving.
Since this soup uses chicken thighs it's all right to let the soup simmer as long as you want. The meat just gets more tender.
Makes about 6 servings.
As they say in Thai: aroi maak maak (very very delicious)
Oh, and don't eat the ginger slices! They're in the soup like a French bouquet garni.
Friday, June 09, 2006
trader joe's bonanza
I mentioned to a friend, I had always thought my twenties would be a time where I would be waltzing into Trader Joe's and picking up some tasty chicken tamales from the freezer section for a song, but I ended up living in every city which didn't house this store. However, at long last, Trader Joe's has opened on Manhattan located on 14th St. and 3rd Ave. Here's something I roasted up today from my spoils from TJ's. There's nothing like roasted veggies in the summer.
Roasted Portobello Mushrooms and a Medley of Potatoes
3 large portobello mushroom caps in thick slices
2 lbs of a variety of small potatoes in slices: red ones, purple ones, fingerling ones
3 cloves of garlic
2 t olive oil
1 t salt
freshly ground pepper to taste
5 sprigs of fresh thyme
3 T of fresh flat leaf parsley
1 oz of soft Spanish goat cheese
1/4 of a lemon
Preheat oven to 400 F.
In a large bowl toss the potatoes with all of the ingredients except the goat cheese and lemon juice. Cover a heavy baking tray with aluminum foil. Roast at 400 F for half an hour. Then, crumble goat cheese over the vegetables. Turn up heat to 450 F and roast for another fifteen minutes. Squeeze the lemon over the top of the dish when it's finished.
I have to say that it's hard to wait for potatoes to roast up. I find myself hovering around the stove trying to grab hot pieces of potatoes, and they're excellent as leftovers too ...
Roasted Portobello Mushrooms and a Medley of Potatoes
3 large portobello mushroom caps in thick slices
2 lbs of a variety of small potatoes in slices: red ones, purple ones, fingerling ones
3 cloves of garlic
2 t olive oil
1 t salt
freshly ground pepper to taste
5 sprigs of fresh thyme
3 T of fresh flat leaf parsley
1 oz of soft Spanish goat cheese
1/4 of a lemon
Preheat oven to 400 F.
In a large bowl toss the potatoes with all of the ingredients except the goat cheese and lemon juice. Cover a heavy baking tray with aluminum foil. Roast at 400 F for half an hour. Then, crumble goat cheese over the vegetables. Turn up heat to 450 F and roast for another fifteen minutes. Squeeze the lemon over the top of the dish when it's finished.
I have to say that it's hard to wait for potatoes to roast up. I find myself hovering around the stove trying to grab hot pieces of potatoes, and they're excellent as leftovers too ...
Monday, June 05, 2006
curious, google blueberry and itoen ...
Turns out if you google blueberry and Itoen (a Japanese tea company), you'll come up with one of my blog entries.
Voila, it's my new drink of the summer season. The blueberry green tea Itoen has created is at the top of my list for the new breed of tea-juice creations. I remember fondly back to my Amherst days when Fresh Side introduced me to the delights of a voluptuous peachy tea.
Itoen also makes black iced tea with: raspberry, apple, lemon, mango and peach. Though I was consuming many liters of the peach flavor in previous weeks, blueberry has won with raspberry coming in at a close second. It was completely dangerous for me to find out I can order it by the caseload.
Either I will turn into a big blueberry like Veronica from Charlie's Chocolate factory, or maybe my vision will become much more acute (since blueberries are proven to be wonderful for your eyes).
Voila, it's my new drink of the summer season. The blueberry green tea Itoen has created is at the top of my list for the new breed of tea-juice creations. I remember fondly back to my Amherst days when Fresh Side introduced me to the delights of a voluptuous peachy tea.
Itoen also makes black iced tea with: raspberry, apple, lemon, mango and peach. Though I was consuming many liters of the peach flavor in previous weeks, blueberry has won with raspberry coming in at a close second. It was completely dangerous for me to find out I can order it by the caseload.
Either I will turn into a big blueberry like Veronica from Charlie's Chocolate factory, or maybe my vision will become much more acute (since blueberries are proven to be wonderful for your eyes).
they call it cafe lux for a reason
New digs, new eateries ...
Cafe Luxembourg, located on 70th St between Amsterdam and whatever street is more westerly of it, has been a gem of a restaurant on the Upper Westside for a good twenty years. They obviously are doing something right. At dinner I had a Wild Mushroom Risotto with Asparagus gratin, Tiger Shrimp with Pasta in a Parmesan Cream sauce, and Blood Orange Sorbet.
Both the risotto and pasta were delicious. I thought the sorbet was too sweet though and detracted from the sophisticated flavor of the blood orange. I often say to my friends about New York restaurants that it takes a lot of excite the jaded New York palate, so one will see a lot of fusion on restaurant menus or there are the restaurants who simply do things very very good.
Cafe Luxembourg falls into the latter category. My only reservation about Cafe Lux is the price range ($25 is average for an dinner entree), but it's now much more conveniently located than Pastis. I'm eager to go again and perhaps try out their brunch menu one of these weekends.
Cafe Luxembourg, located on 70th St between Amsterdam and whatever street is more westerly of it, has been a gem of a restaurant on the Upper Westside for a good twenty years. They obviously are doing something right. At dinner I had a Wild Mushroom Risotto with Asparagus gratin, Tiger Shrimp with Pasta in a Parmesan Cream sauce, and Blood Orange Sorbet.
Both the risotto and pasta were delicious. I thought the sorbet was too sweet though and detracted from the sophisticated flavor of the blood orange. I often say to my friends about New York restaurants that it takes a lot of excite the jaded New York palate, so one will see a lot of fusion on restaurant menus or there are the restaurants who simply do things very very good.
Cafe Luxembourg falls into the latter category. My only reservation about Cafe Lux is the price range ($25 is average for an dinner entree), but it's now much more conveniently located than Pastis. I'm eager to go again and perhaps try out their brunch menu one of these weekends.
Monday, May 22, 2006
yumma yumma
Oh, what have we here?
Why yes, it's one of New York City's finest ways to cool off during its 90 degree plus summers.
This is a fresh mango slushy coconut aloe jelly drink. It comes with a very big straw, as you can see in the picture. This delicious cool and creamy drink is from Healthy Dessert which is located on Center and Walker in Chinatown. The novelty of this drink comes from its multi-colored tiers. Fresh mango chunks sit on top of a layer of coconut slushy over mango slushy over a pool of questionably green aloe jelly (which is good for your skin from the inside too). The drinks come in a veritable rainbow of tropical flavors. Also, the mango pudding is not to be missed.
Healthy Dessert is newly reenovated too, so now you can sit contentedly browsing through the Asian mags while listening to cheesy Asian pop music in chairs with backs. Sounds like heaven, no? Healthy heaven ...
Why yes, it's one of New York City's finest ways to cool off during its 90 degree plus summers.
This is a fresh mango slushy coconut aloe jelly drink. It comes with a very big straw, as you can see in the picture. This delicious cool and creamy drink is from Healthy Dessert which is located on Center and Walker in Chinatown. The novelty of this drink comes from its multi-colored tiers. Fresh mango chunks sit on top of a layer of coconut slushy over mango slushy over a pool of questionably green aloe jelly (which is good for your skin from the inside too). The drinks come in a veritable rainbow of tropical flavors. Also, the mango pudding is not to be missed.
Healthy Dessert is newly reenovated too, so now you can sit contentedly browsing through the Asian mags while listening to cheesy Asian pop music in chairs with backs. Sounds like heaven, no? Healthy heaven ...
Tuesday, May 09, 2006
tv dates released
Well.
There a thing in tennis called "quick-served," where someone serves the ball before the other player is ready and, of course, is caught off guard.
The Community Access Television station effectively quick-served me when my friends came up to me and said heartily (they're Austrians), "We saw you on TV!"
Here are the upcoming dates this week, showing on CAT, Channel 18 on Cox Cable:
Tuesday, 5/9/2006 4:00 PM
Thursday 5/11/2006 8:00 PM
Friday 5/12/2006 6:00 PM
We're having a viewing party at Ella's Restaurant in Fayetteville, AR in the lounge which is on the corner of Maple and Arkansas Avenue at 8PM. I would love it anyone would like to join me in watching.
For my other readers, I'll be releasing videostream as soon as I have my hands on the edited programs ...
There a thing in tennis called "quick-served," where someone serves the ball before the other player is ready and, of course, is caught off guard.
The Community Access Television station effectively quick-served me when my friends came up to me and said heartily (they're Austrians), "We saw you on TV!"
Here are the upcoming dates this week, showing on CAT, Channel 18 on Cox Cable:
Tuesday, 5/9/2006 4:00 PM
Thursday 5/11/2006 8:00 PM
Friday 5/12/2006 6:00 PM
We're having a viewing party at Ella's Restaurant in Fayetteville, AR in the lounge which is on the corner of Maple and Arkansas Avenue at 8PM. I would love it anyone would like to join me in watching.
For my other readers, I'll be releasing videostream as soon as I have my hands on the edited programs ...
Monday, May 01, 2006
japanese picnic and wiffleball
Perfect weather calls for dining outdoors while the sun sets at 8pm.
I hanker after raw tuna despite all my mother's warnings about mercury.
Spicy Tuna Tataki
2 scallions
3 tuna steaks
3 t sriracha sauce
In a food processor, first blitz the scallions, and then add the raw tuna steaks. Mush together with sriracha sauce (the key ingredient to spicy tuna). Keep cold.
Wasabi Potato Salad
3-4 medium sized red potatoes
3-4 scallions minced
3 t chopped parsley
4 boiled eggs (10 minute eggs)
3 T wasabi mayonaisse
salt and freshly ground pepper to taste
Nori sheet in matchsticks (optional, cut with scissors)
Boil the potatoes for 20 minutes. Add eggs into the pot at the halfway point. In the meantime, mince scallions and parsley. After the potatoes are finished dice them. In a large bowl place diced potatoes and peeled boiled eggs in. Throw in the rest of the ingredients, mashing the boiled eggs with a fork into uneven pieces.
Serve with Green-Mint Ice Tea.
Green-Mint Ice Tea
1/2 c boiling water
2 Green-Mint teabags
24 cubes of ice
6 c cold water
Steep the tea for 10 minutes. Put tea in a pitcher and add the ice, and then add the rest of the water and stir.
I hanker after raw tuna despite all my mother's warnings about mercury.
Spicy Tuna Tataki
2 scallions
3 tuna steaks
3 t sriracha sauce
In a food processor, first blitz the scallions, and then add the raw tuna steaks. Mush together with sriracha sauce (the key ingredient to spicy tuna). Keep cold.
Wasabi Potato Salad
3-4 medium sized red potatoes
3-4 scallions minced
3 t chopped parsley
4 boiled eggs (10 minute eggs)
3 T wasabi mayonaisse
salt and freshly ground pepper to taste
Nori sheet in matchsticks (optional, cut with scissors)
Boil the potatoes for 20 minutes. Add eggs into the pot at the halfway point. In the meantime, mince scallions and parsley. After the potatoes are finished dice them. In a large bowl place diced potatoes and peeled boiled eggs in. Throw in the rest of the ingredients, mashing the boiled eggs with a fork into uneven pieces.
Serve with Green-Mint Ice Tea.
Green-Mint Ice Tea
1/2 c boiling water
2 Green-Mint teabags
24 cubes of ice
6 c cold water
Steep the tea for 10 minutes. Put tea in a pitcher and add the ice, and then add the rest of the water and stir.
Thursday, April 20, 2006
pizza saladry
Someone told me that living in Japan I would eat the weirdest things like seafood pizza pancakes (mmm, delicious).
However, no one told me I would find one of my most favorite pizzas in the world at Las Chicas in Omotesando. This place is impossible to find, like all things in Tokyo, which was built to confuse invaders and has ultimately confused both tourists and regular Tokyo-dwellers for centuries.
I want to say if you find Muji-Rushi turn the corner and keep going straight down until you see a California styled building. Forget it, just e-mail me if you need the directions.
Anyway, at Las Chicas I discovered smoked salmon and fresh mozzarella pizza. Disgusting, you say? Delicious, I say!
Fresh Mozz & Smoked Salmon Pizza
Pizza dough
Pizza Sauce
1 Ball of Fresh Mozz
1 oz of smoked salmon
Fresh Herb Salad (or mesclun and add in fresh parsley, dill, and basil)
Japanese Mayonaisse
Preheat oven to 350 F
Roll out dough in whatever shape you can. (Dough is very difficult to get into shape). Add sauce and 1/4 inch thick slices of fresh mozzarella. Bake for about 20-25 minutes. The key is making sure the crust is finished baking up.
Then cool the pizza and add small bits of smoked salmon, and then add sald until it makes a nice mountain and drizzle with Japanese Mayonaisse.
As a friend pointed you, often you can buy pizza dough from pizza places for very little. I admit that I use tinned pizza sauce, but in other less American friendly environs, I have used a mixture of half Tomato sauce with basil and garlic tomato paste to some success.
If you're interested in the other fabulous pizza I love to eat, it involves regular mozz, but includes strips of doner kebab, chili and yogurty garlic sauce.
Come visit me in Stockholm and I'll take you.
However, no one told me I would find one of my most favorite pizzas in the world at Las Chicas in Omotesando. This place is impossible to find, like all things in Tokyo, which was built to confuse invaders and has ultimately confused both tourists and regular Tokyo-dwellers for centuries.
I want to say if you find Muji-Rushi turn the corner and keep going straight down until you see a California styled building. Forget it, just e-mail me if you need the directions.
Anyway, at Las Chicas I discovered smoked salmon and fresh mozzarella pizza. Disgusting, you say? Delicious, I say!
Fresh Mozz & Smoked Salmon Pizza
Pizza dough
Pizza Sauce
1 Ball of Fresh Mozz
1 oz of smoked salmon
Fresh Herb Salad (or mesclun and add in fresh parsley, dill, and basil)
Japanese Mayonaisse
Preheat oven to 350 F
Roll out dough in whatever shape you can. (Dough is very difficult to get into shape). Add sauce and 1/4 inch thick slices of fresh mozzarella. Bake for about 20-25 minutes. The key is making sure the crust is finished baking up.
Then cool the pizza and add small bits of smoked salmon, and then add sald until it makes a nice mountain and drizzle with Japanese Mayonaisse.
As a friend pointed you, often you can buy pizza dough from pizza places for very little. I admit that I use tinned pizza sauce, but in other less American friendly environs, I have used a mixture of half Tomato sauce with basil and garlic tomato paste to some success.
If you're interested in the other fabulous pizza I love to eat, it involves regular mozz, but includes strips of doner kebab, chili and yogurty garlic sauce.
Come visit me in Stockholm and I'll take you.
Friday, April 14, 2006
a food blog without a recipe is like ...
A foodblog without a recipe is like ...
... a recipe posting without a picture.
Actually, I've been sitting on this news for awhile since everything has been in production, but I am releasing five Food TV shows both on TV (in Northwest Arkansas), and over the 'net (being able to download the episodes) and we might even have some DVDs to distribute.
Featured on the "Cooking with Joy" series is well, a heck of a lot of Asian cuisines, and some fusion tossed in there for good measure. In these episodes I teach everyone how to find ingredients at local Asian groceries and help you navigate and find the best snacks too! You'll be able to find all the recipes here on this website, and of course I'll be entertaining offers to make more TV shows (hopefully!).
Predicted release is going to be late May to June 2006. I'll certainly post any more updates as it goes along.
So far we've filmed:
Korean Food: Soon du bu (Spicy Tofu Soup), Korean Vegetable Pancakes with Kim Chi and mayonaisse
Japanese Food: Miso Glazed Salmon, Age-dashi Tofu (Soft Tofu in Tempura Broth), Edamame, and Pumpkin Miso Soup with Ground beef and Shrimp
Thai/American Food; Curry Chicken Tea Rolls, Baked Banana and Mango with Fresh Coconut Desert
Burmese Food: Coconut Curry Chicken Noodle Soup, Red Snapper Wrapped in Banana Leaves, Golden Raisin Basmati Rice
The last I'm planning for a Vietnamese show featuring some summer rolls and other dishes.
I'm excited and I hope you are too!
... a recipe posting without a picture.
Actually, I've been sitting on this news for awhile since everything has been in production, but I am releasing five Food TV shows both on TV (in Northwest Arkansas), and over the 'net (being able to download the episodes) and we might even have some DVDs to distribute.
Featured on the "Cooking with Joy" series is well, a heck of a lot of Asian cuisines, and some fusion tossed in there for good measure. In these episodes I teach everyone how to find ingredients at local Asian groceries and help you navigate and find the best snacks too! You'll be able to find all the recipes here on this website, and of course I'll be entertaining offers to make more TV shows (hopefully!).
Predicted release is going to be late May to June 2006. I'll certainly post any more updates as it goes along.
So far we've filmed:
Korean Food: Soon du bu (Spicy Tofu Soup), Korean Vegetable Pancakes with Kim Chi and mayonaisse
Japanese Food: Miso Glazed Salmon, Age-dashi Tofu (Soft Tofu in Tempura Broth), Edamame, and Pumpkin Miso Soup with Ground beef and Shrimp
Thai/American Food; Curry Chicken Tea Rolls, Baked Banana and Mango with Fresh Coconut Desert
Burmese Food: Coconut Curry Chicken Noodle Soup, Red Snapper Wrapped in Banana Leaves, Golden Raisin Basmati Rice
The last I'm planning for a Vietnamese show featuring some summer rolls and other dishes.
I'm excited and I hope you are too!
Wednesday, April 12, 2006
roasted eggplant ... garlic
What is a blog entry without a picture?
Probably a recipe posting of mashed roasted eggplant which is extremely tasty, but mushed eggplant just doesn't photograph well. Besides, it's already been eaten.
The way you pick an eggplant is to pick one with a rich dark purple color with taut shiny skin. The more wrinkly it is, the older it is. Also the older it is the more the seeds become prominent.
Middle Eastern Roasted Eggplant Salad (of sorts)
1 large eggplant
1 head of garlic
2 t lemon juice (or to taste)
1/2 t red pepper flakes
some drizzles of olive oil
Take head of garlic and drizzle oil on it and wrap it in foil twice.
Set oven to 450 F and set eggplant in a dish or on foil and place the garlic in there too. Poke the eggplant all over with a sharp object. Wait until one side is charred and then make it roll over and then keep charring. At some point the eggplant will start to get saggy and look deflated. Take it out of the oven and let it cool. By this time, the garlic will be roasted as well (this all takes about 45 minutes).
Incise the eggplant and remove and discard all the seeds. Cut off the top and discard as well. Mash. In a bowl include two of the roasted garlic cloves and continue the mashing process. At this point include the lemon juice, red pepper flakes and drizzle the entire thing with oil.
This tastes fabulous on a cold plate or maybe a great 'sauce' over some cold pasta on a sunny day.
Probably a recipe posting of mashed roasted eggplant which is extremely tasty, but mushed eggplant just doesn't photograph well. Besides, it's already been eaten.
The way you pick an eggplant is to pick one with a rich dark purple color with taut shiny skin. The more wrinkly it is, the older it is. Also the older it is the more the seeds become prominent.
Middle Eastern Roasted Eggplant Salad (of sorts)
1 large eggplant
1 head of garlic
2 t lemon juice (or to taste)
1/2 t red pepper flakes
some drizzles of olive oil
Take head of garlic and drizzle oil on it and wrap it in foil twice.
Set oven to 450 F and set eggplant in a dish or on foil and place the garlic in there too. Poke the eggplant all over with a sharp object. Wait until one side is charred and then make it roll over and then keep charring. At some point the eggplant will start to get saggy and look deflated. Take it out of the oven and let it cool. By this time, the garlic will be roasted as well (this all takes about 45 minutes).
Incise the eggplant and remove and discard all the seeds. Cut off the top and discard as well. Mash. In a bowl include two of the roasted garlic cloves and continue the mashing process. At this point include the lemon juice, red pepper flakes and drizzle the entire thing with oil.
This tastes fabulous on a cold plate or maybe a great 'sauce' over some cold pasta on a sunny day.
Wednesday, March 29, 2006
huzza for mezze
My favorite:
Mezze is a cold platter where you eat lots of different things together. This is my panultimate favorite because I'm the sort who wants to eat just a little bit of everything.
Putting together a mezze is a breeze once you have the right ingredients: store bought hummus, greek yogurt, stuffed grape leaves, marinated olives, feta, and cucumber salad.
I got introduced to spicy marinated olives through a good friend whose father is Moroccan.
Spicy Marinated Olives
marinated olives:
1 lb olives
2 T red pepper flakes
juice of 1 lemon
2 serrano chilies chopped
1/4 c olive oil
In a large ziplock bag put all the olives and half the brine from the jar in it. Add the rest of the stuff. marinate for at least four hours. When the olives are gone (which happens more quickly than you'd think) add more olives to the marinade mixture.
Fake Tabouleh Salad
I rarely have the tabouleh around the house, so here's my modified salad:
1/3 English hothouse cucumber
1/4 bunch of parsley (flat leaved)
2 sprigs of fresh mint
2 T of lemon juice
1/4 small red onion minced
When I serve the hummus, I add a drizzle of olive oil and a sprinkle of paprika.
Mezze is fabuous for a lazy lunch.
Mezze is a cold platter where you eat lots of different things together. This is my panultimate favorite because I'm the sort who wants to eat just a little bit of everything.
Putting together a mezze is a breeze once you have the right ingredients: store bought hummus, greek yogurt, stuffed grape leaves, marinated olives, feta, and cucumber salad.
I got introduced to spicy marinated olives through a good friend whose father is Moroccan.
Spicy Marinated Olives
marinated olives:
1 lb olives
2 T red pepper flakes
juice of 1 lemon
2 serrano chilies chopped
1/4 c olive oil
In a large ziplock bag put all the olives and half the brine from the jar in it. Add the rest of the stuff. marinate for at least four hours. When the olives are gone (which happens more quickly than you'd think) add more olives to the marinade mixture.
Fake Tabouleh Salad
I rarely have the tabouleh around the house, so here's my modified salad:
1/3 English hothouse cucumber
1/4 bunch of parsley (flat leaved)
2 sprigs of fresh mint
2 T of lemon juice
1/4 small red onion minced
When I serve the hummus, I add a drizzle of olive oil and a sprinkle of paprika.
Mezze is fabuous for a lazy lunch.
Saturday, March 18, 2006
how to use up a lot of dill
Gravlax gone awry.
I actually tried to make gravlax from scratch from a Norwegian cookbook, but it ended up being a disaster so instead I promptly took myself to the supermarket and bought some smoked salmon instead.
I am not certain if this really qualifies as cooking so much as just putting all the ingredients on one plate.
Collect the following ingredients:
Steamed potatoes with dill (preferrably new potatoes)
Wasa sourdough rye crispbread
Butter (preferrably Danish or European buttter)
Creme fraiche (or sour cream)
Bunch of chives
Bunch of fresh dill
Gravlax or Lox
Hard boiled eggs
Mature English Cheddar (the Swedes would likely use Jarlsberg)
Sweet Mustard Sauce (recipe follows)
Sweet Mustard Sauce
8 T of Dijon mustard
8 T of sugar
2 T of vinegar
3 T chopped dill
4 T oil
The sauce will keep for a week in the refrigerator.
How to steam potatoes. Use a vegetable steamer and steam them for about 20 minutes. As you can see, I cut mine into smaller pieces so they cooked faster. Drape dill over potatoes to flavor them while they're being steamed.
And, as the Swedes say: Varsågod och äta!
I actually tried to make gravlax from scratch from a Norwegian cookbook, but it ended up being a disaster so instead I promptly took myself to the supermarket and bought some smoked salmon instead.
I am not certain if this really qualifies as cooking so much as just putting all the ingredients on one plate.
Collect the following ingredients:
Steamed potatoes with dill (preferrably new potatoes)
Wasa sourdough rye crispbread
Butter (preferrably Danish or European buttter)
Creme fraiche (or sour cream)
Bunch of chives
Bunch of fresh dill
Gravlax or Lox
Hard boiled eggs
Mature English Cheddar (the Swedes would likely use Jarlsberg)
Sweet Mustard Sauce (recipe follows)
Sweet Mustard Sauce
8 T of Dijon mustard
8 T of sugar
2 T of vinegar
3 T chopped dill
4 T oil
The sauce will keep for a week in the refrigerator.
How to steam potatoes. Use a vegetable steamer and steam them for about 20 minutes. As you can see, I cut mine into smaller pieces so they cooked faster. Drape dill over potatoes to flavor them while they're being steamed.
And, as the Swedes say: Varsågod och äta!
Tuesday, March 07, 2006
there's no such thing as too much chocolate
Sometimes a girl needs a chocolate fix ...
Chocolate Cupcakes with Dark Chocolate Toblerone Ganache
3 oz semisweet chocolate
1 1/2 c hot brewed coffee
3 c sugar
2 1/2 c all-purpose flour
1 1/2 c unsweetened cocoa powder (not Dutch process)
2 t baking soda
3/4 t baking powder
1 1/4 t salt
3 large eggs
3/4 c butter (melted)
3/4 c milk
3/4 c greek yogurt (or 1 1/2 c buttermilk or half ratio of milk and sour cream)
1 t vanilla
Dark Chocolate Toblerone Ganache
8 oz dark chocolate (semi-sweet)
8 oz Toblerone
1 cup heavy cream
Preheat oven to 300°F.
Line cupcake pans with cupcake papers.
Chop the 3 oz of chocolate and combine with the hot chocolate and let it melt and mix it until it's smooth.
Combine and mix all the dry ingredients in a large bowl: sugar, flour, salt, cocoa powder, baking soda, baking powder.
In another large bowl beat the eggs and add the butter, vanilla, and chocolate/coffee mixture. Add the dry ingredients to the wet combining them until somewhat smooth.
Bake for about 20 minutes, checking at 15 minute in case the oven runs hot.
How to make the frosting:
Bring 1 cup of heavy whipping cream to a near boil and add chocolates and stir until combined. Set in freezer and every five minutes check and stir until nicely thickened.
This makes a bajillion cupcakes. Sharing is nice!
Chocolate Cupcakes with Dark Chocolate Toblerone Ganache
3 oz semisweet chocolate
1 1/2 c hot brewed coffee
3 c sugar
2 1/2 c all-purpose flour
1 1/2 c unsweetened cocoa powder (not Dutch process)
2 t baking soda
3/4 t baking powder
1 1/4 t salt
3 large eggs
3/4 c butter (melted)
3/4 c milk
3/4 c greek yogurt (or 1 1/2 c buttermilk or half ratio of milk and sour cream)
1 t vanilla
Dark Chocolate Toblerone Ganache
8 oz dark chocolate (semi-sweet)
8 oz Toblerone
1 cup heavy cream
Preheat oven to 300°F.
Line cupcake pans with cupcake papers.
Chop the 3 oz of chocolate and combine with the hot chocolate and let it melt and mix it until it's smooth.
Combine and mix all the dry ingredients in a large bowl: sugar, flour, salt, cocoa powder, baking soda, baking powder.
In another large bowl beat the eggs and add the butter, vanilla, and chocolate/coffee mixture. Add the dry ingredients to the wet combining them until somewhat smooth.
Bake for about 20 minutes, checking at 15 minute in case the oven runs hot.
How to make the frosting:
Bring 1 cup of heavy whipping cream to a near boil and add chocolates and stir until combined. Set in freezer and every five minutes check and stir until nicely thickened.
This makes a bajillion cupcakes. Sharing is nice!
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