Tuesday, September 23, 2014

Pappardelle with scallops, broccoli, fava beans with lemon zest in a Pinot Grigio butter sauce ホタテ、ブロッコリー、ソラマメとレモン、ピノグリジョ、バターソースのパッパデッレ

Made this with a few frozen scallops I still had in the freezer, and ingredients purchased at the local Trader Joe's. Thawing, drain/drying and cooking the scallops so that they are neither raw or overcooked and rubbery is the hardest part - but if you want to avoid that hassle you can use shrimp instead. Goes really well with dry Pinot Grigio - yes, the same wine used for cooking.

  1. Defrost, drain, and dry (with paper towels) the scallops' surface
  2. Chop broccoli into bite sized pieces, include the stem if you like
  3. Prep fava beans - I microwaved frozen fava beans from Trader Joe's
  4. Grate lemon zest, mince a clove of garlic, finely chop parsley, and set aside
  5. Have some butter, dry white wine (Pinot Grigio), salt and pepper ready
  6. Get water boiling to cook the Pappardelle (flat pasta works better - I used the lemon-pepper flavored noodles from Trader Joe's), add salt
  7. Cook the broccoli in the boiling water for a minute or two, remove, drain, and set aside - of course, keep the water to a boil
  8. Heat canola oil in a pan, sear scallops to desired doneness on both sides
  9. Remove scallops from pan and cover with foil to keep warm
  10. Start cooking the Pappardelle
  11. Add cooked broccoli and fava beans to pan, season lightly with salt and pepper and cook briefly, adding oil if necessary
  12. Add garlic, cook some more - be careful not to burn the garlic
  13. Add some wine and pasta cooking water, bring to boil and scrape off any brown flavorful bits off the bottom with a wooden spatula
  14. Add butter, further season with salt and pepper - take off from heat if the Pappardelle is not done to "al dente minus 1 minute"
  15. Drain the Pappardelle, add to pan, with the lemon zest, toss well - if there's excess juice from the scallops, add it to the pan
  16. Transfer to warm plates, place the scallops on top, sprinkle with parsley to finish, squeeze lemon juice if desired
  1. ホタテを解凍し、良く水分を切り、ペーパータオルで表面を乾かす
  2. ブロッコリーは一口大に切っておく(茎も食べられるので入れてしまう)
  3. そら豆は今回は冷凍のものを使用、電子レンジで解凍
  4. レモンの皮を摺り下ろし、ニンニクをひとかけ刻み、パセリも適量刻んでおく
  5. バター少々、辛口の白ワイン(ピノグリージョ使用)、塩コショウを用意しておく
  6. パッパデッレ(平たいパスタが良いです。今回はレモンとコショウを練り込んだパッパデッレを使用)を茹でるためのお湯を湧かす
  7. パスタ用のお湯でブロッコリーをさっと茹で、取り出したら水分を良く切っておく(お湯は湧かしたままにしておく)
  8. フライパンにキャノーラ油を熱し、ホタテを両面こんがりと、焼きすぎぬよう焼く
  9. ホタテを取り出し、アルミホイルで包んでおく
  10. パッパデッレを茹ではじめる
  11. ブロッコリとそら豆をフライパンに加え、必要に応じ油を足しつつ、軽く塩コショウしてさっと炒める
  12. ニンニクを加え、焦がさぬようにこれまた軽く炒める
  13. 白ワインとパスタの茹で汁を適量加え、フライパンに焦げ付いたホタテの旨味などをこそげ落としつつ沸騰させる
  14. バターを足し、塩コショウで味を整える(パッパデッレが「アルデンテ1分前」に茹で上がっていなければフライパンの火を止めておく)
  15. パッパデッレをざるにあけ、レモン皮の摺り下ろしと共にフライパンに加え、良く混ぜる(ホタテから汁が出ている場合はここで加える)
  16. 温めておいた皿に移し、パセリを振って完成(お好みでレモンを絞りかける)

Monday, August 25, 2014

"Goya Chanpuru" - stir fried biter melon, tofu, pork belly, and egg ゴーヤチャンプル

Stir fried biter melon, tofu, pork belly, and egg ゴーヤチャンプル
A traditional dish from Okinawa. Harmony of bitterness (from the goya bittermelon), sweetness (tofu and egg) and pork flavor.


Spaghetti in pesto sauce made with home grown basil 自家栽培バジルのペストソーススパゲティ

Spaghetti in pesto sauce made with home grown basil 自家栽培バジルのペストソーススパゲティ
Basil pesto made with basils grown in our "garden" (more of a balcony).


Avocado and salmon roe over rice アボカドいくら丼

Avocado and salmon roe over rice アボカドいくら丼
Sliced avocados (in lieu of fish) and ikura salmon roe over sushi-style rice flavored with vinegar, garnished with cut nori seaweed and flavored with soy sauce and wasabi.


Curry over rice, Chinese style 中華風カレー丼

Curry over rice, Chinese style 中華風カレー丼
Very quick yet tasty one-pot dish. Curry with pork, bell peppers, and onions - sesame oil and cornstarch give this a Chinese twist.


Stewed beef Achilles' tendon 牛すじ(アキレス腱)の煮込み

Stewed beef Achilles' tendon 牛すじ(アキレス腱)の煮込み
A staple of Japanese izakaya taverns. Stewed the tendons slowly in soy sauce, sake, mirin, sugar, garlic, and ginger.


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

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.


Seolleongtang (stewed oxtail with daikon radish and noodles) ソルロンタン

#seolleongtang #ソルロンタン 完成
Slow cooked oxtail with daikon radish and wheat noodles.


Almost there #seolleongtang #ソルロンタン

Oxtail and broth stewed for 4 hours.


Prepping for #seolleongtang #ソルロンタン 仕込み中
Start of the stewing process - the oxtail was bathed in boiling water to clean before entering the pot.


Fried udon noodles with cauliflower, garlic chives, kimchee, and pork キムチ、ニラ、カリフラワー、豚肉入り焼うどん

Fried udon noodles with cauliflower, garlic chives, kimchee, and pork キムチ、ニラ、カリフラワー、豚肉入り焼うどん
Just as the title says. Quick cooking yet tasty.


Spaghetti aglio e olio with arugula スパゲッティペペロンチーノ、ルッコラ入り

Spaghetti aglio e olio with arugula ルッコラ入りスパゲッティ・アーリオオーリオ (返す刃で)
A twist on a classic pasta - made regular aglio e olio and tossed in a handful of arugula just before serving.


From the Farmers' Market to the Table - an eight-course improvised meal ファーマーズマーケット調達食材による即興料理8品

Been a while since I last posted -- here's photos from a "farm(ers' market)-to-table" dinner party we had recently with a few friends. Detailed writeup (in Japanese) on this blog. All vegetables and the pork belly from Oakland's Lake Merritt Farmers' Market. All meals were improvised at the kitchen. First course, steamed okra with sesame oil and soy sauce, and olive oil marinated roast bell peppers.

Second course, kale "chips" - kale tossed with olive oil and baked in the oven.

Third course, roasted Jerusalem artichokes (sunchokes). Just olive oil and salt.

Fourth course, vine ripened cherry tomatoes with basil. Seasoned with just salt.


 Fifth course, roasted zucchini and assorted squash. Olive oil and garlic.

 Sixth course, pan roasted broccolini with garlic.

Seventh and "main" course, roasted pork belly seasoned with herbs and spices and pan cooked scallops. Followed by penne alla gorgonzola (no photo).


Thank you Mariko for the photos!

Sunday, January 5, 2014

Fried Udon Noodles with Kale, String Beans, Scallions, Eggs and Pork with Bonito Flakes and Sesame Seeds ケール、インゲン、青ネギ、玉子と豚肉入り焼きうどん、鰹節と白ごまのトッピング

Fried udon noodles with kale, string beans, scallions, eggs and pork with a garnish of bonito flakes and sesame seeds ケール、インゲン、青ネギ、玉子と豚肉入り焼きうどん、鰹節と白ごまのトッピング by naotakem
Made this as a way to use up leftover pork, eggs, and vegetables in the refrigerator, and a pack of frozen udon noodles from the freezer. Turned out much better than I intended or expected so thought it merits a post on this blog.


To prep:

  • Slice the pork into thin strips
  • Chop the kale, string beans, and scallions into bite size pieces
  • Lightly beat a whole egg in a small bowl
  • Microwave the frozen udon until soft and separated (don't have to be fully cooked as it will be stir fried)
  • 豚肉は細切りにする
  • ケール、インゲン、青ネギは一口サイズに刻む
  • 容器に卵を一個軽く溶いておく
  • 冷凍うどんを電子レンジでほぐれて柔らかくなるまで加熱する
To cook:
  • Heat sesame oil in a frying pan or skillet (with some depth)
  • Cook the pork, seasoning with salt, black pepper, and red pepper flakes as you go
  • Add the chopped vegetables and continue to cook until tender
  • Add the udon and toss well with the pork and vegetables
  • Add a mix of soy sauce, sake, and a dash of water, continue to toss
  • Add the egg, mix well and cook until the egg and udon is fully cooked
  • Transfer to platter, sprinkle dried bonito flakes (katsuobushi) and sesame seeds on top to serve
  • 深さのあるフライパンにごま油を熱する
  • 豚肉を炒め、塩、黒コショウ、粉赤唐辛子で味付けする
  • 野菜を加え、柔らかくなるまでさらに炒める
  • うどんを加え、肉・野菜と良く混ぜ合わせる
  • 醤油、日本酒、少量の水を加えてさらに混ぜる
  • 溶き卵を入れ、卵とうどんに火が通るまで良く混ぜながら炒める
  • 皿に盛り、かつお節と白ゴマを振って食べる