Elbow pasta with cabbage, spring garlic, anchovies, and bread crumbs キャベツ、アンチョビ、春ニンニク、パン粉とマカロニ

Again, just as the title says.

これまたタイトル通り。

Pot Roast of Pork with Cabbage 豚肉とキャベツのポットロースト

Pot Roast of Pork with Cabbage 豚肉とキャベツのポットロースト, a photo by naotakem on Flickr.

An easy one-pot dish to make - only downside being the marinating time for the pork - loaded with vegetables and flavor. Lifted straight off of a cookbook featuring recipes for Le Creuset French ovens.

鍋一つでできる（肉の塩漬けに時間がかかる以外は）簡単な肉と野菜たっぷりの味わい深い一品。ルクルゼのフレンチオーブンのためのレシピ本からそのまま頂きました。

Take a piece (500g or 1.1lbs) of pork, preferably a shoulder roast, salt all over and wrap tightly with a plastic wrap, marinate in the refrigerator for at least 8 hours. Used a pretty lean cut in the picture above, thought it might be better with a little more fat - but pork belly would be too much so pick your meat wisely.

豚の肩ロースを一塊（500gあるいは1.1ポンド）用意し、塩をまんべんなく振ってラップできつくくるみ、冷蔵庫で最低８時間ほど塩漬けにします。写真の肉は脂身がちょっと不足でしたが、バラ肉で作るのはさすがに脂がきつくなると思うので買う時に十分吟味を。

Before cooking, take the pork out of the refrigerator and let sit for an hour or so to bring to room temperature. Heat some butter (add some vegetable oil if worried about burning) in a heavy iron pot - doesn't have to be a Le Creuset - and brown the meat on all sides on mid-high heat. Add half of an onion, sliced thinly, cook until slightly caramelized. Cut up half a cabbage into 1/2-inch wide strips and add to the pot over the pork and onions. Add 1/4 cup of dry white wine and a bay leaf, cover pot, reduce heat to low and cook for 20-30 minutes, mixing the contents and turning the pork every now and then. Finish the seasoning with some freshly ground black pepper while cooking. When pork is done, take out the meat, slice it into thick pieces, and place them over the cabbage and onions in the pot. Serve family style in the pot. with Dijon mustard on the side. Probably best with a dry Riesling, but had it with a Pinot and it also worked very well.

調理前に冷蔵庫から豚肉を出し、一時間ほどおいて室温に戻します。厚手のダッチオーブンか深鍋（ルクルゼでなくとも鋳鉄製が良い）にバターを熱し（焦げるのが心配であればサラダ油などを少量加える）、肉を入れて中強火で全面に良い焼き色を付けます。タマネギ半個ほどを薄切りにしたものを加え、キツネ色になるまで炒めたら1センチ巾ほどに切ったキャベツ半分を肉とタマネギの上からかぶせます。白ワイン1/4カップほどを注ぎ、ローリエを一枚入れ、蓋をして弱火にし、２０分から３０分ほど調理します。途中で何度か中身を混ぜ、肉をひっくり返し、碾きたての黒コショウで味を整えます。最後は肉を取り出し、厚手に切って野菜の上に戻し、鍋のまま食卓に出し、ディジョンマスタードを添えて頂きます。辛口のリースリングと合わせるのがベストかな、と思いますが今回合わせたピノ・ノワールでも十分美味でした。

Spaghetti with Cabbage in a Tomato Garlic Bacon Sauce キャベツとベーコン入りトマトソースのスパゲッティ

Spaghetti with cabbage in a tomato garlic bacon sauce キャベツとベーコン入りトマトソースのスパゲッティ, a photo by naotakem on Flickr.

冷蔵庫の余り野菜処分的かつ料理と呼ぶのもどうかな、という簡単なパスタですが、意外と旨かったです。

Made this simple (not sure whether I should call it "cooking") pasta to use up some unused vegetables in the refrigerator, but it turned out surprisingly tasty.

刻んだベーコンとタマネギ、ニンニクを少量のオリーブ油で炒め、火が通ったら皮を剥いて刻んだトマトを加え、塩コショウで味を整えて軽く煮詰めます。

Sautéed some chopped bacon, onions, and garlic in olive oil until soft and translucent, then added a peeled and diced tomato. Season with salt and pepper, then simmer while cooking the spaghetti.

その間にスパゲッティを塩を十分に効かせたお湯でアルデンテに茹で、最後の２分間にキャベツのざく切りも加えて火を通してしまいます。

While the sauce is simmering, cooked the spaghetti in well-salted boiling water until al dente, and added roughly chopped cabbage during the last 2 minutes or so to cook through.

スパゲッティとキャベツをざるに空け、水気を切ったらソースと混ぜ、刻みパセリを散らして出来上がり。ソース2に対しパスタは1ぐらいの配分で健康的に仕上げました。

Drained the spaghetti and cabbage in a colander, shook off excess water and tossed it well with the sauce, then garnished with parsley to finish.  Fairly healthy, with a sauce to pasta ratio of about 2:1.

King Salmon roasted with vegetables in a miso sauce サーモンのちゃんちゃん焼き

大人数向きで野菜とタンパク質をバランスよく取れるパーティ料理、というのはなかなかないものですが、これはあちこちで何度も作って好評な一品です。このちゃんちゃん焼き、本場北海道に倣うならば「鮭」を丸々一匹使い、バーベキュー用の大きな鉄板かホットプレートで作って大人数に振る舞うものですが、今回は大人６人と子供５名相手にアラスカ産のキングサーモンを使い、お呼ばれした先のお家にあった巨大なフライパンを使い、オーブンで調理しました。

There are few "scalable" party dishes that can provide a good balance of protein and vegetables, but this salmon dish is one of them that I've made on many occasions to positive reception. Called chan-chan-yaki, ("yaki" means "to grill/roast" in Japanese, but the etymology of this dish is otherwise unclear) it's a specialty of the Hokkaido region of Japan, typically cooked by fishermen using local salmon (chum salmon, Oncorhynchus keta) and locally available vegetables. The traditional method of cooking calls for an outdoor setting, cooking a whole salmon and mounds of vegetables on a large steel plate placed over an open fire to feed many, but this was made using a large skillet and oven at a friend's house for 6 adults and 5 small children - and replacing chum salmon with Alaskan King Salmon.

作り方は至って単純。魚と野菜、タレさえ用意すればあとは焼くだけ、です。サーモンは皮付きの大きな切り身（今回は片身の1/2程度を使用）を用意し、十分に塩コショウしておきます。キャベツ、ピーマン、シメジ、タマネギ、青ネギは食べやすい大きさにざっくりと切ります。タレは白味噌、日本酒、みりん、醤油、七味唐辛子、刻みニンニク、塩コショウを良く混ぜるだけ（塩辛く、あるいは甘くなりすぎないようにさえ注意すれば失敗はしません）です。

This is another "simple as it gets"dish - once you have the fish, vegetables, and the sauce ready, hardly any technique is involved. Purchased 1/2 of a whole filet of salmon (roughly 1/4 of the fish) with the skin on, ad seasoned well with salt and pepper. For the vegetables, we used cabbage, onions, green bell peppers, shimeji mushrooms, and green onions (other possibilities such as potatoes and sweet corn were considered, FYI) - all roughly (and unevenly, I confess) chopped. The sauce was a mix of white miso, sake, mirin, soy sauce, red pepper powder, chopped garlic, salt, and black pepper - as long as the sauce doesn't get too salty or sweet, any ratio is possible - mixed well to a smooth, liquid consistency.

熱したフライパンにサラダオイルを敷き、野菜をキャベツ、ピーマン、タマネギ、青ネギの順番で入れ、油を絡める程度に炒めたら野菜をのけてフライパンの中央に隙間を作り（いったん野菜を別の器に出しました）、サーモンを皮を下にして置いき、その上に野菜をかぶせ、タレをかけまわしたらあとはアルミホイルで全体を多い、350F（177℃）に熱しておいたオーブンに入れ、30分ほど蒸し焼きにします。サーモンに火が通ったらオーブンから出し、サーモンを崩しながら野菜とタレと良く混ぜ合わせて完成。鍋のままサーブし、各自好きなだけとって酒の肴にするも良し、ご飯のおかずにするも良し、の一品です。

The vegetables were cooked first in the skillet (well heated and with a dash of canola oil) - very briefly to coat with the oil but no need to cook through as the whole dish will be finished in the oven - then set aside to create an open space in the middle of the skillet (we temporarily transferred about 3/4 of the vegetables to a separate platter). The salmon was placed in that opening, skin down, then covered with the vegetables followed by the sauce. The whole skillet was then covered with cooking foil, and placed in an oven heated to 350F to cook for 30 minutes or so until the fish is cooked through. Once done, remove from the heat, break up the salmon and mix roughly with the vegetables (which should be nice and soft), and serve family style in the skillet. Can be enjoyed with some alcoholic beverages, or with some steamed white rice.

Spaghetti with Cabbage, Garlic, and Anchovy キャベツとニンニク、アンチョビのスパゲッティ

バブル期にこれを看板料理とする東京の某イタリアンレストランで食べて嵌って以来何度も作っているパスタ料理です。回数をこなす毎にパスタよりもキャベツの方が多くなったり、ニンニクの使用量が激増したりしていますが、シンプルな仕上がりの割には作り方も味も結構奥の深い一品だと思います。詳しい作り方は以前こちらに書きましたのでそちらをご覧下さい。

Had this pasta at an Italian restaurant that had it at as its signature dish, got hooked, and have been making this many times at home. Over the years I've ended up using more cabbage than the spaghetti and radically increased the amount of garlic used. Such a simple dish, yet has a lot of depth in both the cooking technique and flavor. A detailed write-up of the recipe can be found in my old blog post (in Japanese).

Pot au Feu ポトフ

シチュー用の牛肉の角切り、骨付き鶏肉、ハーブ類（タイム、パセリ、ローリエ）、白ワイン、そしてクローブで取ったスープを塩コショウで味付けし、大ぶりに切ったキャベツ、ニンジン、タマネギ、そしてジャガイモを煮込みました。フレンチの定番。

Simmered some cubed beef stew meat and bone-in chicken with herbs (thyme, parsley, bay leaf), white wine, and cloves, seasoned with salt and pepper to make a tasty soup, then cooked cabbage, carrots, onions, and potatoes cut up into large pieces with it to make this classic French dish.