5.15.2014

Arangini and it's a Party TIme!





Arangini is one of my favorite Italian dishes, but I don't make them very often sadly.  I make rice ball regularly, but they are usually done in the Japanese way aka onigiri, which is much easier and quicker to make since they are not deep fried.  But I love deep fried rice balls.  It is a piece of heaven when you take a bite of them while they are still hot.

I made these to bring to a party and I was very happy with the result.  Happy enough that I quickly got my gears and took the photos before we left to the party in a hurry. 

Seasoned rice made into balls are coasted with flour, egg wash and panko crumbs and then deep fried.    Like any deep fried food, it does take a bit of time to prepare, but they are so worth it.  And I do recommend to make your own marinara sauce if you bother to make these yourself.  Go all home made and eat them while they are hot!



5.07.2014

Back from London: Pink Lady Food Photographer of the Year




I came back a week ago from a trip to London for the opening of the Pink Lady Food Photographer of the Year 2014 Contest exhibit at The Mall Galleries in London, which was held on April 26th (the exhibit ended already but you can view the images on their website). 

I am honored that my entry image - shown below -  for the contest received the 2nd place in the Food for Celebration category.  This image was taken at a May Day Celebration a few years back in a small island in San Juan, Washington.  I was lucky to have witnessed this event as the island is not easily accessible to "outsiders" and May Day Celebration is one of my favorite festivals.  I was there to shoot a wedding, which was followed by this festival.  

On this island, there are no electricity or store.  People basically grow what they eat and live without pretty much any modern means.  It was incredible to witness how the community came together with the food they grew and prepared without using any modern resources.  I think I will post more food related photos here sine I think it'd be interesting for people to hear about it. 





Back to the exhibit, the whole experience was such a joyful one, especially because it gave me a good excuse to visit London : )  The reception and exhibit were so well done and I was very pleased to be a part of it.

I will be posting some photos from the reception as well as around London in a week or so.  I will be reporting photos from many great places to eat in London currently.  Stay turned!


3.17.2014

Happy St. Patrick's Day!! with Pea Soup and Beef Stew








Happy St. Patrick's Day to everyone who has any connection to Ireland!  I don't really have any connection to Irish heritage, but I love to celebrate it anyway.  After all, green is also my favorite colo{u}r.  I've made some green pea soup for lunch for the occasion and also made some beef stew for dinner.  It's good to celebrate any holiday with some good food. 

I'm off to pick up my daughter at school and check out some serious cherry blossom scene at the University campus. Then, I'll be back to edit the recipes!  


2.14.2014

Ricotta Cheese Cake with Fresh Berries



First and most, Happy Valentine's Day!  I am having such a busy month but I'm happy that I made it to post this cake I made the other day… by accident. 

I was grocery shopping with my daughter, a little spaced out.  I grabbed a container of ricotta cheese to make ravioli with - thinking this is an unusual section to place this item??

I got home, opened the container and noticed that it looked weird.  I can see it's not ricotta cheese.  What a surprise.  It was a vegan ricotta cheese made with soy.  I would never buy this if I knew what it was.  But I am happy that I bought it this time by accident.  

I tasted it and it was horrible.  It didn't fast anything like ricotta made with cow's milk.  By the way, I love soy products and I eat tofu almost everyday.  I just don't like eating imitation vegan version of meat or daily projects.  

I wasn't sure what to do first.  I didn't want to throw it away.  I paid like $5 for it too.  But then I quickly realized that there are many desserts made with tofu, okara(soy pulp) and soy milk in Japan.  

Bum!  Cheesecake!  

Growing up, cheesecake was my absolute favorite cake.  But the typical cheese cake in Japan is made mostly with eggs and very light compared to new york style cheese cake.  I made this cheesecake mostly with eggs and the vegan ricotta cheese.  I also added some sugar, honey and sour cream.  So it is very light and yet super moist.   You can of course make this with ricotta cheese with cow milk.

I love this kind of little surprises once in a while when I cook, wouldn't you : )



2.05.2014

Empire Roast Chicken-- Inspired by Jamie Oliver





Let's just say that I don't often roast a whole chicken.  Maybe because I didn't grow up eating or seeing them around.  You see all kinds of whole fish at the supermarkets in Japan, but never whole birds or other whole animals.  So normally I go for a whole fish instead of a whole bird. But I was watching Jamie Oliver making this on You Tube the other day, and Jamie says it's "the best thing he's ever put in his mouth."  

It's no secret that I have been a long time fan of his cooking. I love his cooking.  It fits my style.  I love his rustic and enthusiastic approach.  He made this Empire Chicken in the video outdoors in his usual rustic way.  I was just super excited to make it after seeing how it turned out.

I've been trying to decide what to do with three home-grown chickens sent to my way from my brother-in-law's farm in my big freezer.  Now I had some inspiration! I thawed one of them out and soaked it in a brine. Jamie doesn't brine his, but I thought it couldn't hurt.  Brining is like taking a long bath with herbs.

I ended up making this roast chicken twice in the same week because it was so much fun and so good.  The first time I made it, Jamie was right.  It was out of this world crazy, amazing, insane $%^* gooood! It was also so much fun using all kinds of Indian spices. 

The second time, I hosted a dinner party revolving around this chicken. I had to share my excitement and joy over this tasty bird with some of my regular dinner buddies.

This roast chicken is as good as Jamie says.  I am no longer intimidated by cooking a whole bird.  Highly recommended trying it, especially if you like Indian spices.  


1.14.2014

Super Moist Christmas Chocolate Ganache Cake



Happy New Year!  I hope you are having a great start to the new year.  I wish that I made more posts this past holiday since I did cook quite a few fun dishes and desserts.  But time just flew away!  This is the cake I made for Christmas this year.  

For the past several years I have made Buche de Noel, aka a Yule Log.  It is a very popular Christmas cake in Japan.  "Do you celebrate Christmas in Japan?" is a common question people ask me.  Ummm... yes, sort of.  Christmas is celebrated in Japan mainly because of the commercial and entertainment reasons.  But there are so many great bakeries in Japan and they make amazing Christmas cakes.

This year I was ready to do something different and I desperately wanted to use up some mini marshmallows that never seem to go away.  I think this cake turned out pretty cute and delicious (of course!).  I knew I couldn't go wrong with the combination of dark chocolate and pomegranate for the visual effect : )



11.27.2013

Thanksgiving with Kabocha Pumpkin Mascarpone Mousse



   


Good things are happening recently with BB.  I am all inspired, and I am proud of this post.  All the important elements of this blog - good photos, good recipe and some twists - came together.  

I guarantee that you'll be happy once you try this mousse.  Tomorrow is Thanksgiving here in the States.  I'm not cooking the whole dinner, but I'm in charge of the dessert for the family dinner. 

I used kabocha instead of traditional pumpkin.  Kabocha is a kind of squash/pumpkin and very popular in Japan.  When I think of pumpkin, I think of kabocha.  Kabocha is richer and heavier than pumpkins,  and  also slightly bitter.  I used mascarpone cheese to make it lighter and creamier.   I also added some orange zest and candied ginger bits to give it a little twist.  

Try it.  This will make you happy : )

Happy Thanksgiving!!!


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