WEEKEND BREAKFAST --- coffee | coconut cream bread | apple | scallion pancake | bread | cheese | Lachsschinken AFTERNOON-TEATIME --- ( at the local Japanese food store) sushi ( mackerel , salmon) AFTER-CONCERT-DINNER --- wild watercress and spring bamboo shoots salad | bread with roasted red pepper relish | tofu soup with spring bamboo shoots, maitake mushroom and mitsuba Japanese parsley | patato and chorizo stew | wine
wild watercress
wild Japanese parsley
chorizo and potato
a few wild delicacies that spring brings us, and a few refined food such as silky tofu and rich chorizo sausages
BREAKFAST --- coffee LUNCH --- steamed vegetable buns AFTERNOON-TEATIME --- apple DINNER --- salad of daikon, radish sprouts, and Lachsschinken | homemade focaccia | roasted baby vidalia onions with sherry vinegar vinaigrette, allioli, lingon garlic chutney, topped with blue gouda, roasted pinenuts, and chives | spring stew of fingerling potato, peas, onion, and leek | chive frittata
A day of bread making and onion roasting. A loaf of focaccia begins at 10am in the morning with the poolish pre-ferment, and comes out of the oven at 5pm, just in time for an early dinner.
BREAKFAST --- coffee LUNCH --- rice with sauteed green vegetables AFTERNOON-TEATIME --- Japanese green tea | apple DINNER --- white miso soup with bonito flakes, simmered daikon, beech mushroom, and dried shrimp | parboiled snow pea leaves | toasts with tomato and menchego cheese | salad of boiled potatoes, Spanish bonito tuna, sweet peas and eggs | wine
not a very successful meal, white miso soup a bit too sweet, the Spanish tuna potato salad somewhat bland and mushy.
BREAKFAST --- coffee LUNCH --- chao-mian with mushroom and chicken (leftovers) AFTERNOON-TEATIME --- apple DINNER --- salad of French baby radish, arugula, frisee and green olives | stir-fried green beans with fermented black bean sauce | sauteed snow pea leaves with spring onion | rice | wine
the fresh spring color and taste of green vegetables.
BREAKFAST --- Wulong tea LUNCH --- pasta with ragu sauce AFTERNOON-TEATIME ---Wulong tea | apple DINNER --- salad of jellyfish, chayote, frisee and arugula with citrus dressing | chao-mian: stir-fired egg noodles with ramps, shiitake, snow peas, and smoked chicken | wine
wild ramps
arugula among jellyfish, chayote
chao-mian with ramps , etc.
ramps grow wild and have short season in spring, unique garlic flavor in bulbs and leaves. currently there is much hype about them, and their price tag goes crazy high.
WEEKEND BREAKFAST --- chai with honey AFTERNOON-TEATIME --- apple EASTER DINNER( at Sharon's ) --- fennel and cheese salad |broiled green and white asparagus | mashed potatoes | baked salt-encrusted whole fish with parsley and lemon, mustard sauce | roasted rib-eye steak | New England fantan bread | wine | chocolate cake | chocolate covered strawberries
WEEKEND BREAKFAST --- coffee | coconut cream bread | baguette | Norwegian goat cheese | apple AFTERNOON-TEATIME --- tea DINNER --- white asparagus salad with Manchego cheese and citrus dressing | piquillo stuffed with Spanish cheese | chroizo sauteed with oyster mushroom and spring onion | pan-fried baby potatoes with caramelized onion | baked whole fish with olive oil, lemon and lemon thyme | Spanish rose
recipes and executions from José Andrés Made-in-Spain, literally following him from his " store around the corner from my house in the US" to Spain surf and turf.
BREAKFAST --- coffee LUNCH --- (at C. A. Chinese restaurant) satay chicken | pan-fried string beans AFTERNOON-TEATIME --- apple DINNER --- sauteed eggplant and tomato with Sichuan chili sauce | sauteed soft tofu and shrimp with Sichuan peppercorn sauce | rice | wine
BREAKFAST --- coffee LUNCH --- rice with spicy cabbage AFTERNOON-TEATIME --- green tea | apple DINNER --- salad carrots, celery, soft goat cheese and walnuts | steamed dumplings with fillings of minced chicken, shiitake and finely chopped boy choy | wine
you can go home again if you can make those dumplings
BREAKFAST --- coffee LUNCH --- cracked wheat with eggplant relish and cauliflowers AFTERNOON-TEATIME --- apple DINNER --- jellyfish salad with radish and arugula in citrus dressing | stir-fried spicy cabbage with fermented fava bean sauce | twice-cooked pork with beech mushrooms | rice | wine
the cabbage is torn into irregular shaped small pieces, not cut into threads by knife as usual. stir-fired over high heat quickly with Sichuan chili paste and fermented fava bean sauce, the resulting texture is cruncher.
WEEKEND BREAKFAST --- coffee| flat bread | lingonberry jam | apple AFTERNOON-TEATIME --- green tea DINNER --- long beans with garlic yogurt sauce and hot chili oil | steamed whole fish in ginger and sumac sauce, with Thai basil and lemon | rice | wine
spring in full swing
a visitor
new growth in sun
garden in full color spectrum, beautiful spring day.
the whole fish is wrapped in a foil pouch with wine and herbs, steamed in its own moisture sealed in the pouch in oven for 30 minutes.
WEEKEND BREAKFAST --- coffee | coconut cream bread | scallion pancake | apple | Persian grapes AFTERNOON-TEATIME --- green tea DINNER --- black eye pea and red onion pate with flat-bread crackers | spicy roasted peanuts | Greek white wine || watercress and soft goat cheese salad with radish, fennel and walnuts | Turkish feta cheese dill turnovers (puaca) | Spanish Rose || Persian flat bread with roasted red pepper relish, eggplant relish and cucumber yogurt dip | Lebanese cracked wheat with pine nuts and allspice | twice-cooked soy duck with pistachio and basil sauce | Italian primativo red wine || Turkish delight sweet pastries | Turkish anise liquor ( Raki )
salad watercress, goat cheese, walnuts
Puaca
relishes and dip
cracked wheat and soy duck
an eastern Mediterranean dinner for the vegetarian and wine connoisseur friends. five kinds of nuts are used in various ways: peanuts, pine nuts, hazelnuts, walnuts and pistachio.
BREAKFAST --- coffee LUNCH --- steamed vegetable buns AFTERNOON-TEATIME --- black tea DINNER --- egg drop soup with tomato, fennel and mushrooms | Lebanese egg and olive salad | Cantonese style BBQ pork shoulder and caramelized sweet onion | Indian flat bread Naan | wine
the Canton-style pork shoulder was marinated for two days and oven-braised for two hours, though long time procedure, the actual work is minimum. the meat was tender and flavorful, goes very well with sweet onion and flat bread. the marinating/oven-braising method can be applied to pork belly as well.
wild shepherd's pouch shows up in garden before most of other plants in spring. gather their young leaves, not the stem or flower, they taste fresh and a little bit like arugula.
BREAKFAST --- coffee LUNCH --- gnocchi with ragu sauce AFTERNOON-TEATIME --- apple DINNER --- steamed dumplings | vegetable soup of young bok choy, mushroom, and fresh bamboo shoots | wine
put the food processor away, hand-chopping vegetables can be a way of relaxation.
wild watercress
wild Japanese parsley
chorizo and potato
