an interpretation of Japanese cooking

12-14-2018 Fri. 


DINNER --- ( for cooking club) sparkling wine | baked Japanese sweet potato fries | pan-fried lotus root | seaweed rice crackers || wine | golden beet and white bean humus with mint and pomegranate on lightly pickled shallot petal |  pan-fried thin sliced Japanese eggplant with five spice  sauteed and marinated mini king mushroom | watercress salad with nato dressing | sauteed threaded burdock and carrot with dashi | baked bronzino | grilled rice ball with pickle filling, shiso, fish roe and wasabi, with Japanese green tea pouring over | mochi and mocha sweets | green tea 

golden beet

• unusually organized menu, worked out well 

duck confit and etc.

9-15-2017 Fri.  


 DINNER --- (at home) simmered kale with sausage | duck confit with seared skin | baked whole carrots with spice rub | pan-fried potato scallop 
(at Susann's) baked pastry savory | two soups with bread | lobster tails with rice and lettuce | dessert | wine

****

• duck confit this time is a little short of marinating time, the texture is not as good as last time ( needs 3 days) . 
• cooking group dinners restarts 

tagine

3-31-2017 Fri.  


 DINNER --- ( at C. Club )  dates, nuts, chips and dip | chickpea soup | grapefruit salad | tagine chicken | saffron rice

• Lara's take on Moroccan cuisine  

Spanish for spring equinox

3-20-2015 Fri. chilly, wet snow 


BREAKFAST --- coffee
LUNCH --- rice and simmered eggplant 
AFTERNOON-TEATIME --- tea 
DINNER --- ( at Marilu's)  Spanish tapas | stuffed mushroom | braised duck with red pepper sauce | seafood paella | sauteed cabbage | wine | coconut cookies and fruit 

Drew carried back spices from Turkey 

 

•   rather cold outside,  a very warm gathering inside

Swiss carrot cake and egg noodles

2-06-2015 Fri. cold, sunny.



BREAKFAST --- coffee
LUNCH --- rice with tong-hao porridge  
AFTERNOON-TEATIME --- apple
DINNER --- ( at Susann's) Swiss dinner : pastry puff | apple cider | stuffed tomato with smoked fish, egg and cheese | egg noodles | chicken in cream and wine sauce | sauteed green vegetables | flan | carrot cake | wine 

 

• warm and bright, food from snow capped mountains

humble ingredients, fancy cuts

6-12-2014 Thu. warm, clouds.  


BREAKFAST --- coffee
LUNCH --- rice with vegetables 
AFTERNOON-TEATIME --- tea
DINNER --- ( for cooking group)  parboiled snap peas stuffed with minced egg, herbs, smoked tofu and mustard | roasted fresh garlic spread | chicken liver truffle pate |  waffle crackers | Mosel Reisling || lightly-pickled Persian cucumber, Burrata, wine vinegar pickled pearl onion petals, fresh almond,fresh mint, dehydrated mushroom powder | French green lentils with garlic scape, dashi-braised Belgian endive, pan-fried lace cut Holland eggplant stuffed with seasoned meat and cilantro | petit chablis  || ice cream with strawberries | Persian tea 

 

•   spring seasonal,  lucky to have fresh ingredients that deserve the fancy treatment.

oodles of noodles and greens

6-01-2012 Fri. warm, heavy rain.  


BREAKFAST --- coffee | croissant | strawberries 
AFTERNOON-TEATIME --- tea 
DINNER --- mojito | guacamole and chips | baked Japanese potato fries | citrus cucumber and Chinese sausage || Vietnamese spring rolls | pan-fried zucchini blossoms stuffed with ricotta and roasted red pepper | Pappardelle with creamy asparagus sauce, salt-cured duck yolk, and fresh fava beans | rice noodles in Tom Yum soup with baby squid, sea scallop and manila clams | grand mariner cake | wine 

 

 

 

• dinner for the cooking club.