I traveled for work this week and went to a little sushi place near my hotel (Sushi Tri in Novato). The sunomono was nice with a dollop of kani (crab) among the other dishes. As such, I thought to make my own sunomono but with cucumber and turnip. Salmon seems to be a consistent fish […]Read more "Rice and Kohlrabi; Beef Tendon and Mushroom Curry; Miso Salmon; and Sunomono, Tamago, and Octopus "
I spotted salmon belly at the grocery and wanted to have some pork belly, thus decided to build lunch around these two proteins. The on choy (water spinach) looked good and garlic scapes (stems and flower bulbs) were available serving as my vegetables. Having had a well balanced, tasty curry for dinner last week, I thought to use a red curry soup base for the salmon.Read more "Black Rice and Beet; Salmon Belly in Red Curry; Stir Fried On Choy; Stewed Pork Belly"
This weekend I decided to try making both walnut tofu and soy milk. I had never made either before and I understood I was going into this project to learn. And likely to learn by making mistakes.Read more "Misadventures making soy milk and walnut tofu (July 2017)"
The large shrimp and salmon at the market caught my eye this week. In addition, I thought spaghetti squash would go well with the salmon. Of course, eggplant and pork generally go well together and became the stewed dish. Rice with umeboshi or pickled plum rounds out this week’s lunch.Read more "Stewed Pork with Eggplant and Mushroom; Salmon and Spaghette Squash; Shrimp and Shiso; Rice (July 9, 2017)"
This week was busy and I traveled to share meals with friends yesterday which is always rejuvenating. Thus as I walked through the grocery store today, I put together this meal with self-sustenance in mind. My principles appear to hold steady: a variety of cooking methods with a mix of color. Thus this week is something fresh, something stewed, something roasted, and rice plus something. The colors are also: green, purple, white, orange, black.Read more "Forbidden Rice and Greens; Soba Rolls and Unagi; Stewed Pork, Eggplant, and Okra; Roasted Curried Kabocha and Cauliflower (June 25, 2017)"
This last week, I had a delicate and delicious oxtail soup at Bistro Kaz (San Diego), which serves Yoshoku (Japanese take on Western food that is it’s own cuisine). The oxtail left an impression and became the curry dish. Everything else was built around the curry. The rice to pair with the curry. The sushi as a lighter starting contrast. The daikon and carrot as a lighter counterpoint.Read more "Oxtail Curry; Brown Rice with Kobacha; Sushi (Aji and Ankimo); and Daikon and Carrot (June 18, 2017)"
This week’s lunch takes a little bit of Thai flavors, Filipino cooking, and Chinese flavors for my lunch.Read more "Brown Rice; Adobo Catfish; Mapo Style Beef and Lotus Root; Pea Greens and Kale; Daifuku (June 11, 2017)"