Recipes By Region

Daring to Attack Macs (again)!

In my last mac post I wrote, “I’ve learned that this is not the last time that macarons and I shall meet. I am determined to get this right.” Well, true to my word, I’m back with more macs! The Daring Bakers provided the impetus for my most recent mac escapade. The 2009 October […]

Chipotle Pork Quichelettes

Add this recipe to ZipList! Chipotle Pork Quichelettes Makes 20 quichelettes For the Tart Crust: 1 1/4 cups all-purpose flour, sifted 11 tablespoons (5.5 ounces) butter, softened 1 egg 1/2 teaspoon salt For the Filling: 6 ounces lean ground pork 1/4 – 1/2 teaspoon ground chipotle chili 1/2 teaspoon table salt 1/2 cup finely shredded […]

SUPER TOP SECRET GYOZA RECIPE

Today I’m over on Steamy Kitchen sharing my SUPER TOP SECRET recipe for gyoza. Click on over to get my recipe!

Jim’s Cornish Pasties

One of the joys of food blogging is the contact that I sometimes get to have with some of you! I recently had a wonderful email exchange with a reader named Jim. Jim is from Cornwall, England, the birthplace of Cornish pasties–a meat pie traditionally filled with cubed beef, potatoes, turnips (or rutabaga), and onions. […]

Spaetzle und Linsen—Homemade Spaetzle Noodles with Lentil Sauce

Oma’s Spaetzle und Linsen (Spaetzle and Lentils) Makes 4 generous servings Lentil Sauce: 1 pound dried brown lentils (about 2 cups) 2 quarts of water 1/2 medium onion, chopped 1/4 cup butter 1/4 cup flour 2 beef bouillon cubes 1 cup cold water 1 teaspoon salt (or to taste) pepper to taste 1. Rinse and […]

Quick and Easy One Hour Tofu

Quick and Easy One Hour Tofu -4 cups soy milk -Coagulant–choose one of the following: 1) 1 tsp. liquid nigari or 2) 1 1/4 tsp. granular or powdered nigari or 3) 1 tsp. Epsom salts (magnesium sulfate) or 4) 2 Tbsp. lemon juice (freshly squeezed) or 5) 2 Tbsp. apple cider vinegar 1. Measure coagulant […]

How to make tofu—no fancy equipment required.

In the U.S., tofu tends to be viewed as a health food. Living in Japan really changed my views on tofu, as it is a staple food item there. When you go into a supermarket in Japan, there’s an entire tofu section (like the cheese section in our American supermarkets), filled with different varieties and […]

Julia Child Goes to Japan: Tomates à la Japonaise

Tomates à la Japonaise (Tomatoes Stuffed with Panko, Herbs, and Garlic) Adapted from Mastering the Art of French Cooking, by Julia Child 6 servings 6 firm, ripe, red medium tomatoes Salt and Pepper 3 cloves minced garlic 3 Tbsp. minced green onions 1 Tbsp. minced fresh shiso leaf (or you can use all basil instead) […]

Time to wrap things up! Homemade Gyoza Wrappers

“Luck is like having a rice dumpling fly into your mouth.” — Japanese Proverb I’m a huge lover of all types of dumplings, especially Japanese gyoza. Living in Japan meant I was able to feed my inner gyoza monster on a regular basis. In our apartment complex in Tokyo we had a little mini supermarket […]

Bunny Bento

Today’s post is in honor of Lolly’s Big Time Bunny Week that has been running all week over on her blog, LollyChops. I’ve been having so much fun reading about her projects that I decided we needed some bunnies over here at the Fuji cottage. I decided to make Squirrel a bunny bento as a […]

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