La Fuji Mama — Bringing world flavors to the family dinner table.

Arancini alla Siciliana—Sicilian Croquettes, aka Italian Rice Balls

Arancini alla Siciliana (Sicilian Croquettes) 1 1/2 cups long grain rice 4 tablespoons unsalted butter 2 tablespoons Parmigiano Reggiano – grated 3/4 cup ground beef 1/2 onion – minced 1 tablespoon fresh flat leaf Italian parsley – roughly chopped 1/2 cup white wine 2 tablespoons tomato paste 2 ounces fresh mozzarella cheese – cubed 2 […]

The Washoku Warriors challenge for this month was a fun one, given by Andoh-san. The challenge was to come up with an original Wa (“wa” means harmony in Japanese) Parfait based on the Zensai Parfait (p.301). Any flavor ice cream (probably vanilla being the most “neutral”), plus unsweetened corn flakes (or other grain) PLUS two […]

Croquembouche (Piece Montée) If you’d like to see the recipes given to the Daring Bakers, see this Piece Montée Recipe My favorite cream puff recipe: Fuji Cream Puffs — Cream puffs can be stored at room temperature for up to 1 day. My favorite pastry cream recipe: Tartelette’s “custard”— The pastry cream can be stored […]

Fuji Cream Puffs Makes 10 large cream puffs (or 20 medium, or 4 dozen mini cream puffs) 1 cup water 1/2 cup butter (4 ounces) 1 cup all-purpose flour 1/4 teaspoon salt 4 large eggs 1. Preheat the oven to 400 degrees Fahrenheit. 2. In a small bowl, whisk together the flour and salt. 3. […]

Gold Kiwi Cream Adapted from Bell’alimento’s Panna Cotta Makes approximately 4 1/2 cups 4 gold kiwi (approximately 1 pound) 1 packet (.25 ounces) powdered gelatin 3 tablespoons cold water 2 cups heavy whipping cream 3/4 cup granulated sugar 1 teaspoon vanilla extract 1. Cut the kiwi in half and scoop out the flesh with a […]

Add this recipe to ZipList! Miso Pickled Garlic (Ninniku Miso-zuke) Makes 1/2 pound 1/2 pound fresh garlic cloves 1 cup aka-miso paste (red/brown miso paste) 1/4 cup mirin 1 quart glass jar (wide mouth is easier to use)1. Separate the garlic cloves and then cut off the root ends. Remove the outer skin, and then […]

Sushi-Su (Seasoned Vinegar for Sushi Rice) 1 cup rice vinegar 3 tablespoons sugar 2 1/2 teaspoons salt 1 piece kombu, 2-inches square (optional) Combine the vinegar, sugar, salt, and kombu in a small saucepan. Place the saucepan over medium-high heat and cook, stirring until the sugar and salt dissolve. When the mixture is clear, remove […]

What do you get when you let 70 food bloggers loose in the woods? No, that’s not the start of a bad joke, but it was the situation at Camp Blogaway—a food blogging conference held this past weekend at a camp in the San Bernardino mountains here in Southern California. If you went to Camp […]

I know I promised you guys a post about sushi-su and sushi rice, but you’re going to have to wait until next week for that! I’m about to leave for Camp Blogaway Food Blogger Conference and I’m busy double checking to make sure that I didn’t forget important things like my toothbrush and Deadly Chocolate […]

When I was in middle school a bagel shop opened up in town called The Bagel Peddler. I remember my mom taking my brothers and me there on several occasions, and I remember that my favorite bagel was their jalapeno bagel. On one occasion, I remember getting a jalapeno bagel and eating it toasted, slathered […]

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