Forbidden Rice and Greens; Soba Rolls and Unagi; Stewed Pork, Eggplant, and Okra; Roasted Curried Kabocha and Cauliflower (June 25, 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)"

Oxtail Curry; Brown Rice with Kobacha; Sushi (Aji and Ankimo); and Daikon and Carrot (June 18, 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)"