Lomo Saltado ロモ・サルタード

Lomo Saltado ロモ・サルタード (通称ペルー式肉野菜炒め丼), a photo by naotakem on Flickr.

Lomo saltado, essentially a beef and vegetable stir fry served over rice, is a dish that I ate on multiple occasions - for both lunch and dinner - during my travels in Peru and Bolivia some 18 years ago. Traditional recipe calls for French fries on the side but skipped that for both dietary and efficiency reasons.

どういう経緯でこのロモ・サルタードを作ろうと思い立ったかは忘れましたが、18年前にペルーとボリビアを旅した際には昼食または夕食として何度も食べた料理です。要するにペルー風の肉野菜炒め丼。本来はポテトフライが付いていますが、今回は手間とカロリー節約のために割愛。

Slice some lean steak, bell peppers (used green, red, and yellow for color), red onions, and tomatoes into thin strips. Mince some garlic. Heat vegetable oil in a well-heated skillet and brown the steak strips (seasoned with salt and pepper), add the onions and garlic (and a pinch of red pepper flakes), stir-fry until the onions are soft. The bell peppers and tomatoes are added at the end, and cooked until they are soft but retain some crunch. Season with additional salt and pepper, paprika, cumin powder, soy sauce, vinegar, and rice wine.
脂身の少ない牛肉、ピーマン（彩りのため青・赤・黄の三食を用意）、赤タマネギ、トマトをそれぞれ食べやすい巾に細切りにし、ニンニクをみじん切りにします。良く熱したフライパンに油を引き、まず牛肉に塩コショウ（と赤唐辛子のフレーク）で味つけしたものを炒め、焼き色が付いたらタマネギとニンニクを加え、タマネギがしんなりするまでさらに炒めます。ピーマンとトマトは最後に加え、少し柔らかくなりつつも、多少の歯ごたえを残す程度に炒めます。仕上げの味付けは追加の塩コショウとパプリカ、クミンの粉末、醤油、お酢、そしてお酒で。

I guess the key is to flavor it so that it reminds one of Chinese food but doesn't taste like one. Serve over brown rice.

中華「風」だけど中華料理にはならない程度（笑）に味付けするのがコツだと個人的には思います。玄米の上に載せて頂きます。

Rigatoni with asparagus in a Gorgonzola sauce リガトーニとアスパラガスのゴルゴンゾーラソース

Rigatoni with asparagus in a Gorgonzola sauce リガトーニとアスパラガスのゴルゴンゾーラソース, on Flickr.

One "guilty pleasure" that you occasionally crave so much that you just know you have to make it.

たまに無性に食べたくなって作ってしまう「罪悪感を伴う旨いもの（ギルティプレジャー）」の一品。

Blanched the asparagus (cut into bite sized length) in lightly salted water, then sauté them in a pan with some olive oil. Add some milk and crumbled Gorgonzola cheese, stir until cheese is melted and smooth. Add the rigatoni (or penne) cooked a minute or two short of al dente with a splash of pasta cooking water, toss well, then mix in some chopped parsley and freshly ground black pepper to serve. Hard to fight the temptation to make a large batch and have seconds of this...

食べやすい大きさに切ったアスパラガスを軽く塩ゆでし、オリーブ油を軽く引いたフライパンでさっと炒めます。牛乳少々と細かくほぐしたゴルゴンゾーラを加え、チーズが滑らかに溶けるまで混ぜます。そこにアルデンテ１、２分手前まで茹でたリガトーニ（ペンネでも良い）を茹で汁少々と共に加えて良く混ぜ、刻んだパセリと引き立ての黒コショウを混ぜ込んで仕上げます。大量に作って食べたいという欲望と戦うのが大変な、後を引くパスタです。

Pajeon (Korean pancake with garlic chives and scallions) ニラ・ネギ入りパジョン（チヂミ）

Pajeon パジョン, a photo by naotakem on Flickr.

Another way of utilizing leftover vegetables for a quick meal.

これもまた残り野菜を使い切るために作った料理です。

Made a batter using a flavored flour mix for Japanese okonomiyaki (savory pancakes), water, and eggs, then mixed with a generous amount of garlic chives chopped into 1-inch strips and scallions chopped into small slivers. Cooked the mix in a cast iron skillet with some canola oil to achieve a crisp surface with a fluffy inside. Served with a dipping sauce made with minced garlic, soy sauce, sesame oil, and hot chile sauce.

お好み焼き粉を水と玉子で延ばし、１インチ程度の長さに刻んだニラと薄切りの青ネギをたっぷり混ぜたら油を引いた鉄鍋で両面をこんがり、中はふわりと焼き上げます。豆板醤に醤油、胡麻油、刻みニンニクを混ぜた辛いタレを添えて出来上がり。

Roast pork with rice and bok choy 叉焼飯(風)

Roast pork with rice and bok choy 叉焼飯(風), a photo by naotakem on Flickr.

チャイナタウンか中華スーパーで出来合いの叉焼を買ってご飯に添えて簡単に、と思っていたら売り切れだったり店が閉まっていたりで、結局豚バラ肉を買って翌日に自作してしまった、という一品です。（当日は外食しました）

The initial idea was to buy some roasted pork belly at a Chinese supermarket or a shop in Chinatown and just have it with some rice for an easy dinner - but by the time we got to the stores they were either sold out or closed. So instead, we bought a pound of pork belly and roasted the pork at home on the next day. (We ended up eating some noodles that day)

豚バラ肉は上の写真のように皮に格子状に切れ目を入れ、そこにニンニクの薄切りを挟んだら全体に塩コショウをたっぷり擦り込み、低温（250°F＝121℃）のオーブンで時々醤油と酒、ハチミツを合わせたものを塗りながら１時間〜１時間半ほど焼きます。油を落としながら焼くのでグリルパン等を使えばひっくり返す必要もなく出来ます。

To prep the pork belly, cut the skin and fat into a cross hatch and inserted thin slivers of garlic into the incisions, then rubbed in plenty of salt and black pepper all over the meat. Placed it into a 250F oven to roast it slowly at low temperatures for about an hour to an hour and a half. The idea is to slowly render the fat on the top out and baste the flesh so if you use a grilling pan there's no need to flip the meat over. For flavor, occasionally basted the meat while cooking with a mix of soy sauce, sake, and honey.  

上のようにいい焼き色がついて、中の温度が150℉（66℃）になったら出来上がり。オーブンから出してアルミホイルに包み、寝かしておきます。その間に白米を炊き、チンゲンサイをさっと塩ゆでしたものを用意します。冒頭の写真のように、ちょっと厚めに切った豚肉とチンゲンサイを添えて叉焼飯の出来上がり。

Once you achieve a nice, glazed color on the outside and an internal temperature of 150F, the pork is done - remove from the oven, wrap it with foil and set aside to rest. Used that time to cook the rice and blanch some bok choy (in lightly salted water). Serve thickly sliced pork with the rice and bok choy like the photo the beginning for a satisfying one-plate dish.

Farafelle with kale, sausage, carrots, tomatoes, and garlic 野菜とソーセージのファルファッレ

Farafelle with kale, sausage, carrots, tomatoes, and garlic #leftovers #pasta, a photo by naotakem on Flickr.

Put this pasta together to make use of some kale, carrots, and tomato that had been sitting in the refrigerator (and a couple of Italian spicy sausages in the freezer) for a while - but it turned out to be quite tasty to our surprise.

冷蔵庫に残っていたケール、ニンジン、そしてトマト（と冷凍庫にあったイタリアン生ソーセージ）を使い切ろうと思って作ったパスタですが、予想外に美味しく出来ました。

Removed the sausages from their casing and cooked them in a skillet with olive oil with some garlic and red pepper flakes until browned throughout. Added finely chopped carrots, mixed well, then added the tomatoes (peeled and seeded) until cooked.

ソーセージをケーシングから出してオリーブ油でニンニクと唐辛子と共に炒め、焼き色がまんべんなくついたら細かく刻んだニンジンを加え、少し炒めたら湯剝きして種を取り除いたトマトを加え、しばらく煮込みます。

Meanwhile, cooked the farfelle in well-salted water until al dente, and added the chopped kale during the final minutes of cooking to soften. Drained the pasta and kale, added to the sauce, tossed well, and served with grated Parmigiano-Reggiano.

並行してパスタを塩を聞かせたお湯でアルデンテに茹で（刻んだケールを最後の１、２分一緒に茹でて火を通します）、ざるにあけてからソースに加え、良く和えます。パルミジャーノを下ろしかけて出来上がり。

カボチャの煮物 Stewed Pumpkin

カボチャの煮物 Stewed Pumpkin, a photo by naotakem on Flickr.

先日に引き続き出汁を活用して作った野菜料理です。

Another Japanese style vegetable dish made using the dashi stock used to make the dishes in this post.

カボチャは良く洗い、皮は残しつつ石突きと種をとって少し大きめに切り、ボウルに入れて上から砂糖少々と一つまみの塩を振り、ラップをして冷蔵庫に数時間入れておきます。途中で一度混ぜますが、これによりカボチャから水分が抜け、味が凝縮されます。

Washed the pumpkin well, removed the stem and the seeds, then cut it up into fairly large chunks with the skin on. Placed in a bowl, sprinkled a few spoonfuls of sugar and a pinch of salt - then covered with a plastic wrap and placed in the refrigerator for a few hours, tossing once. This extracts moisture from the pumpkin and condenses the flavor within the flesh.

冷蔵庫から出したカボチャを深鍋に移し、半分ぐらい浸るまで出汁を注ぎ、火にかけて中火で沸騰させます。沸騰したら弱火にし、醤油、酒、みりんを2:1:1ぐらいの比率で合わせたものを少量加え、実を崩さぬように軽く混ぜたらカボチャが崩れない程度に柔らかくなるまで煮ます。火を落として冷まし、30分ほど置いて味をさらに染みこませたら出来上がり。

Took the pumpkins out of the refrigerator and put them in a pan with some depth. Added enough dashi so the pumpkins are halfway immersed, then brought to a boil with medium heat. Once boiling, reduced the heat to a simmer and added a mix of soy sauce, sake, and mirin (ratio = 2:1:1) to season, gave it a gentle stir, then cooked until the pumpkins became tender, but not quite falling apart. Removed from the heat to let it cool for about half an hour (which allows the flavors to permeate) before serving.

3 Japanese Style Vegetable Dishes Using Dashi Broth 出汁を使った野菜料理三品

昆布と鰹で取った出汁を使った野菜料理を三品まとめて。これはお湯をかけて油抜きした油揚げと小松菜を出汁＋醤油＋酒＋砂糖＋みりんで煮たもの。ワカメとタマネギの味噌汁、納豆を添えてベジタリアンな夕食に。

Three vegetable dishes made with a big batch of dashi stock made with dried kombu kelp and katsuobushi bonito flakes. This one is a stew of aburaage (fried tofu) and komatsuna (mustard spinach) cooked in a mix of dashi, soy sauce, sake, sugar, and mirin. Trick is to use the flavoring agents besides the dashi sparingly - you don't want to make it too salty, sweet, or reeking of alcohol. Had this with natto (fermented soybeans) and miso soup with wakame seaweed and onions for a vegetarian dinner. 

これは水菜のおひたし。刻んだものをさっと茹でて冷水にさらし、水気を絞った水菜を器に盛り、暖かい出汁をかけまわして鰹節を振ったもの。

This is an ohitashi - a side dish of blanched greens briefly marinated in warm, unseasoned dashi - of mizuna greens. Trick is to dunk the blanched greens in cold water to stop cooking and preserve the colors, then squeeze gently to remove excess water to achieve a good texture. Pour warm dashi over the mizuna, let stand a few minutes, then garnish with katsuobushi to serve.

最後はカブの実と葉両方を使った味噌汁。カブの実を良く洗って薄切りにしたものを出汁で煮て味を含ませ、味噌を溶いたらあらかじめさっと茹でて刻んでおいたカブの葉を加えて出来上がり。

Last but not the least - a miso soup of kabu turnips, using both the root and the leaves. Washed the kabu roots well, sliced thin, then cooked in dashi until soft. Stirred in the miso (the white variety, which has a milder flavor which works better with root vegetables), and added some pre-blanched and chopped turnip leaves before serving.

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.

Flatbread pizza with tomato, bell pepper, eggplant, and baby arugula トマト、ピーマン、ナス、ルッコラのフラットブレッドピザ

Flatbread "pizza" with tomato, bell pepper, eggplant, and baby arugula on a garlic-shallot sauce and swiss cheese, a photo on Flickr.

Picked up some nice vegetables at the farmer's market after a few weeks' hiatus - in particular, the most fragrant and tasty baby arugula that I've had - and came up with this idea of making this vegetarian pizza. Didn't want to make dough, however, so used a store-bought flatbread crust.

数週間ぶりに訪れたファーマーズマーケットで美味い野菜をいくつか（これまで食べた中で最高のルッコラを含む）購入したのでそれを活かすベジタリアンピザを作ろうと思い立ったのがこれ。ピザ生地はさすがに作る気にならなかったので市販のフラットブレッドを土台にしましたが。

Started by sautéing some minced garlic and finely chopped shallots in olive oil, added the eggplant and bell peppers - both cut into fairly large chunks to enjoy the texture - and stir-fried a bit, just enough to soften them. Removed from heat and set aside.

まずみじん切りのニンニクとシャロットをオリーブ油で炒め、そこに食感を楽しめるよう大きめに切ったナスとピーマンを加え、少し柔らかくなるまで炒めたら火から下ろしました。

Brushed the flatbread on both sides with olive oil and spread some tomato paste seasoned with salt, pepper, and a pinch of oregano on one side. Placed some sliced tomatos on the paste, then the pepper-eggplant mix, sprinkled with a modest amount of cheese (used leftover Swiss and Parmesan), and baked in a 450F oven for 10 minutes.

フラットブレッドの両面にオリーブ油をうっすらと塗り、片面に塩コショウとオレガノで味付けしたトマトペーストを塗り、その上にスライスしたトマト、ナスとピーマンの炒めたものを載せ、チーズ（残り物のスイスチーズとパルミジャーノ）を控えめな量ふりかけ、450℉（230℃）に熱したオーブンで10分焼きました。

Transfered the baked pizza to a plate and sprinkled a handful of uncooked baby arugula on top to finish. Pizza can be very satisfying without meat or a lot of cheese - and it can be a great way to eat vegetables.

焼き上がったピザを皿に移し、生のルッコラをたっぷりとのせて出来上がり。ピザは肉類や大量のチーズが無くても美味しいものだということ、野菜を美味しく食べる調理方法になるな、ということを実感しました。

Vegetarian quinoa pilaf with red onions, green and yellow zucchini,cauliflower, red bell pepper, corn, sweet peas, and tomato 紅タマネギ、ズッキーニ、カリフラワー、赤ピーマン、コーン、グリンピースとトマト入りキヌアのピラフ

Was feeling that the dinner table was a bit lacking in vegetables recently so took the usual quinoa pilaf from a side dish to a one-dish meal loaded with veggies. Had a request from a friend who saw this photo on Facebook for the recipe so this post will be more recipe-like than usual.

最近の夕食が野菜不足気味だったのでこれまで何度か付け合わせとして作ったキヌアのピラフをアップグレードして野菜たっぷりの一皿料理として作りました。Facebookに揚げた写真を見た友人からレシピの要請があったのでいつもよりはレシピ風に書いております（笑）。

Ingredients (serves 4)

• 1 cup White quinoa, rinsed and drained
• 1 3/4 cup Vegetable broth, store bought no sodium
• 1/4 cup White wine
• 1 medium Red onions, chopped rough
• 3~4 cloves Garlic, chopped fine
• 1 each Green and Yellow zucchini, cut into bite-sized wedges
• 1 cob Corn, boiled in salted water for 3~4 minutes then removed from the husk with a knife
• 1/3 head Cauliflower, blanched for 2~3 minutes with the corn then roughly chopped
• 1 Red bell pepper, cut into bite-sized pieces
• 1/2 small can Sweet peas, drained
• 1 medium Tomato, seeded and roughly chopped
• Chopped parsley for garnish
• Olive oil
• Salt and black pepper

材料（4皿分）

• 白キヌア　１カップ　水洗いしてざるに空けておく
• 野菜ブイヨン 1 3/4 カップ　無塩の市販品
• 白ワイン 1/4カップ　辛口
• 紅タマネギ　中１個　荒みじん切り
• ニンニク　3〜4カケ　みじん切り
• 緑・黄色のズッキーニ　１本ずつ　食べやすい大きさに刻む
• コーン　１本　塩水で3〜4分茹でてから実を切り取る
• カリフラワー　1/3本　コーンと共に２〜3分茹で、食べやすい大きさに刻む
• 赤ピーマン　１個　食べやすい大きさに刻む
• グリンピース　1/2缶　水気を切っておく
• トマト　中１個　種を除いて少し小さめに刻む
• パセリのみじん切り　適量
• オリーブオイル　適量
• 塩コショウ　適量

How to cook

1. Heat some olive oil in a large saucepan, add the red onions and cook until soft over medium heat
2. Add the quinoa, mix well with the onion and coat with oil
3. Add the broth and white wine, bring to a boil, reduce heat to simmer, add a pinch of salt, cover and cook for 15 minutes or until moisture is evaporated and the quinoa is fluffy
4. While the quinoa is cooking, heat some olive oil in a skillet, add garlic and cook until fragrant
5. Add the zucchini, cauliflower, and red bell peppers to skillet, stir-fry until slightly tender, season with salt and pepper to taste
6. Add the vegetable stir-fry to the finished quinoa, add the corn, peas, and tomatoes, mix well and season to taste
7. Serve on a warm plate with a sprinkling of parsley

調理方法

1. 大きめの鍋にオリーブ油を熱し、タマネギを中火で柔らかくなるまで炒める
2. キヌアを加え、良くタマネギと油と混ぜる
3. 野菜ブイヨンと白ワインを加え、沸騰したら塩を一つまみ加え、蓋をしてとろ火で15分ほど、水分が吸収・蒸発するまでキヌアを「炊く」
4. キヌアを炊いている間に、フライパンにオリーブ油を熱し、ニンニクを加えて香りが立つまで炒める
5. ズッキーニ、カリフラワー、ピーマンを加え、軽く火が通るまで炒め、塩コショウで好みに味付けする
6. 炊きあがったキヌアに5の野菜とグリンピース、コーンそしてトマトを加え、良く混ぜつつ塩コショウで味を整える
7. 温めた皿に盛りつけ、パセリを振りかけて完成

Should be possible to make this with other vegetables, spices, and herbs - nice and light, goes well with dry white wine.

他の野菜やハーブ類を使って作ることも可能な軽いながらも美味な一品です。辛口の白ワインと合います（笑）。

Quinoa "risotto" with summer squash and tomato, steamed sweet corn, and grilled chicken thigh キヌアとスクワッシュ、トマトのリゾット風、トウモロコシ、チキンのグリル

初夏の野菜を使ったシンプルな夕食を、と思い行き当たったある日の夕食です。

Wanted to do something simple using early summer vegetables for dinner and arrived at this.

キヌア（最近ヘビーローテション気味ですが）をガーリック風味にオリーブ油で炒めたタマネギと野菜ブイヨンで炊き上げた「リゾット風」にオーブンでローストした各種スクワッシュ（ウリ・カボチャ・ズッキーニの仲間）と家のプランターで育てたハーブ（バジル、パセリ、チャイブ）を混ぜ込み、塩コショウで味付けしたものに、ふかした甘いトウモロコシと、塩コショウだけであっさり焼き上げた鶏もも肉を添えて頂きました。

Cooked some quinoa "risotto" style with diced onions sauteéd in olive oil with garlic in vegetable broth, and mixed in several varieties of roasted summer squash (pattypan, yellow zuccini, etc.) and chopped basil, chive, and parsley from our home planter, and seasoned with salt and pepper. Served with steamed sweet corn, and a piece of chicken thigh simply grilled with salt and pepper.

冷えたロゼワインがあったら完璧だったかな、と思いつつカリフォルニアはアレキサンダーヴァレー産の（リーズナブルで旨い）カベルネソーヴィニョンと頂きました。

Enjoyed this with a reasonably priced yet delicious Cabernet Sauvignon from Alexander Valley - but couldn't help but think "I wish I had some chilled rosé".

Spaghetti with seafood mix in an anchovy-white wine sauce アンチョビと白ワイン風味のシーフードスパゲッティ

A pasta made quickly and easily with frozen seafood mix (containing calamari rings, shrimp, and bay scallops - from Trader Joe's). Inspired by a dish that appeared (to state accurately, a recipe included in the souvenir brochure of the movie) in the French movie "Le Grand Bleu."

冷凍のシーフードミックス（イカリング、エビ、ホタテ貝柱入り）で手早く簡単に作るパスタです。映画「グラン・ブルー」に出て来たパスタにインスパイアされた、正確には映画のパンフレット（→死語？）に掲載されていたレシピに基づいた一品です。

Defrost the seafood mix in cold water, replacing the water frequently. Drain well and set aside. Mince a few garlic cloves, then finely chop some parsley sprigs, and the prep is practically done. Have olive oil, a tablespoon or two of dry white wine, a couple of preserved anchovy filets, a couple of dried and whole red pepper, and some ground black pepper handy. Being organized and cooking quickly is key to this dish.

シーフードミックスを冷水で（水を何度か換えながら）解凍し、水を切っておきます。ニンニクを数片刻み、パセリを数本みじん切りにすれは下準備はほぼ完了。あとはオリーブ油、辛口の白ワイン少々（大さじ二杯ぐらい）、アンチョビのオリーブ油漬け、赤唐辛子を数本、そして黒コショウを手元に用意して手早く調理する体制を整えます。

Bring water to a boil in a large pot and add a good amount of salt (if the anchovies are salty, use less). Add the spaghetti and cook until a state of doneness a bit short (a minute or two) of al dente. Better to taste the spaghetti than relying on a timer. While the pasta is cooking, heat some olive oil in a skillet or frying pan with some depth (to allow a good toss of pasta and sauce) on medium heat, and sauté the garlic and red pepper. Once you get a good aroma coming out of the pan, add the anchovy, stir a few seconds to break up, then add the seafood mix. Sauté for a few minutes (avoid overcooking!), add the white wine, season with black pepper, and reduce the heat to a simmer. The aim is to have the spaghetti ready to be drained at this point so adjust the timing accordingly.

大きい鍋に水を沸騰させ、塩をたっぷりと（アンチョビーが塩辛い場合は減らす）入れ、スパゲッティを投入し、アルデンテの少々手前（かじってみてあと１、２分かな、と思うぐらい）まで茹でます。タイマーで測るよりも時々パスタを齧るほうが良いはず。スパゲッティを茹でるのと並行して、深さのあるフライパンにオリーブ油を熱し、中火でニンニクと唐辛子を炒め、良い香りが立ったらアンチョビーを加え、さっと混ぜて崩したところにシーフードミックスを入れます。数分間、火を通しすぎないように炒めたら白ワインを加え、黒コショウを振り、火を弱めます。この時点でパスタが茹で上がっているのが理想なのでタイミングは適宜調整して下さい。

Drain the spaghetti, add to the seafood sauce, remove the pan from the heat, toss well to mix and coat, and serve on a warm dish or bowl with a sprinkling of parsley. The spaghetti should be brought to al dente by tossing with the warm sauce so that the eater can enjoy the pasta under optimal conditions. Had this with a simple salad of mixed greens.

スパゲッティをお湯から揚げ、フライパンのシーフードソースに加え、火を止め、よく混ぜてパスタにソースが良く絡んだら温めておいたお皿やボウルに盛りつけ、パセリを適宜振りかけて食卓へ。ソースと混ざり切った段階で余熱によりアルデンテになる、という理屈です。簡単なミックスグリーンのサラダと頂きました。

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.

Farfalle in a bacon flavored tomato sauce with eggplant and asparagus ナスとアスパラガスのファルファーレ、ベーコン風味のトマトソース

A pasta dish made in an attempt to consume leftover vegetables (asparagus, eggplant) and stuff in the freezer (tomato sauce, bacon), while achieving some nutritional balance.

残り野菜（アスパラガスとナス）と冷凍庫に放置されていたもの（ベーコン、使い残しのトマトソース）を使い、多少はバランスの良い食事を、と思って作ったパスタ料理です。

Started the sauce by cutting the frozen bacon into small pieces, and then cooked them on a skillet to render the fat. Sliced the eggplant and asparagus into bite sized pieces, and added them to the bacon and fat in the skillet with some finely chopped garlic, sautéd until tender, then mixed in the defrosted tomato sauce, seasoned with salt and pepper, and simmered to finish.

まず凍ったままのベーコンをコマ切れにし、フライパンで炒めて油を出しました。そこに一口大に切ったナスとベーコン、ニンニクのみじん切りを入れて炒め、野菜に火が通ったら解凍したトマトソースを混ぜ、塩コショウで味を整え、少々煮込んでソースは完成。

Cooked the farfalle (ribbon shaped pasta) in salted water a bit (a minute?) short of al dente, tossed well with the sauce, and served with a sprinkling of finely chopped parsley (this was from our planter). Nice way to eat some vegetables and still enjoy some pasta!

塩を効かせたお湯でアルデンテの一分手前まで茹でたファルファーレ（リボンパスタ）をソースと良く和え、（これは庭のプランターで栽培した）パセリのみじん切りを振りかけて出来上がり。野菜多めに作って、パスタは減らしてバランスよく頂きました！

Salad of radish, spring onion, and asparagus with a garlic vinaigrette ラディッシュ、春タマネギ、アスパラガスのサラダ、ニンニク風味のヴィネグレット

おなじみのSF市庁舎横のファーマーズマーケットで揃えた季節の野菜で作った、葉っぱもの主体でないちょっと傾向の違うサラダです。

Made this salad - a departure from the usual leafy vegetable based salads - using seasonal vegetable from the usual SF Civic Center farmer's market.

まずドレッシングの下準備として、白ワインビネガー少々に刻んだニンニク一片を入れ、15分ほど置いて風味を出します。それから野菜の準備。ラディッシュは洗って薄切りにし、ボウルに入れて塩を振って混ぜしばらく置き、底に溜まった水を捨て、手で軽く絞ります。アスパラはかるく塩茹でし、食べやすい大きさに切ります。春タマネギは薄切りにしたものを冷水にさらして辛味を取り、ざるに空けておきます。これら野菜の水を良く切り、大きいサラダボウルに入れてさっと混ぜます。

Started by immersing a finely chopped clove of garlic in white wine vinegar for about 15 minutes to make a base for the dressing. Then came the vegetables. The radish was sliced thinly, salted, and rested in a bowl for a few minutes - after discarding the water that accumulates, squeezed the radish to get rid of even more excess water. The asparagus was quickly blanched in salted boiling water, then cut into bite-size pieces. Spring onions were sliced thin, bathed in cold water to take the edge off the flavor, then drained well. The vegetables were then placed in a large bowl and tossed to mix.

野菜が揃ったところで、ドレッシング作成。ニンニク入りのお酢に極上のエキストラバージンオリーブオイルを混ぜ、馴染みを良くするためにほんの少しディジョンマスタードを加え、黒コショウを一振りして良く撹拌（野菜に塩味が付いているので塩は入れません）。これをボウルに加え、優しく、でもまんべんなく野菜と馴染ませて完成。ラディッシュとタマネギの辛味が抑えられ、アスパラガスとバランスが取れた食感の良いサラダです。

Once the vegetables were prepped, the dressing was mixed - added a nice measure of good (and I say really good) extra virgin olive oil to the garlic-infused vinegar with a tiny dab of Dijon mustard and a dash of black pepper, mixed well to bond, then tossed gently yet thoroughly with the vegetables in the bowl to finish. A great combination of different textures and flavors, with the sting from the radish and onions kept under control.

Roasted monkfish with a quinoa pilaf アンコウのロースト、キヌアのピラフ添え

「貧乏人のロブスター」とも言われる（食感が似ている）アンコウの尻尾が安く売っていたので一本を二人で食べました。火が通るように室温まで戻した尻尾を太いまま二等分して塩コショウし、キャノーラ油を薄く引いたフライパンで表面にまんべんなく焼き目をつけるよう中火で焼き上げました。キヌアを野菜スープで炊いたものに刻んだ青ネギを混ぜ込んだピラフを添え、刻みパセリを散らし、レモンを添えて戴きました。軽め、でもしっかりとした味わいでした。

Found monkfish tails ("poor man's lobster") on sale so shared a whole tail between just the two of us. Brought the tail to room temperature to assure even cooking, cut in two equal sized portions, seasoned with salt and pepper, then pan-roasted in a skillet with just a little canola oil. Served with a quinoa pilaf  cooked in a vegetable broth and mixed with chopped scallions, a sprinkling of chopped parsley, and a wedge of lemon. Light but hearty.

Rosemary Roasted Chicken Legs with Kohlrabi, Yellow Carrots, Onions,and Garlic ローズマリー風味のチキンと野菜のロースト

Finished - rosemary roast chicken legs with kohlrabi, yellow carrots, onions, and garlic, a photo by naotakem on Flickr.

骨付きの鶏肉をいろんな野菜の上に載せてオーブンでローストすると鶏肉には野菜の風味が、そして根菜には鶏の焼き汁の旨味が移って実に旨いものです。しかも手のこんだ事をしなくても良いので調理が楽（でも見栄えは良い）という利点もあります。これはFrench Laundryのトマス・ケラーのレシピに触発されて作ったものです。丸ごとの鶏で作るとより見栄えも味も良いのですが今回は時間と手間を省いて鶏のモモ肉で作りました。それでも十分美味。

Chicken roasted on a bed of various root vegetables is a great standby dish when you don't want to get elaborate but enjoy a tasty meal that looks good as well - the aroma from the vegetables permeate the chicken, and juices from the roasting chicken infuse the vegetables with a rich flavor - best of both worlds. This dish was inspired by a Thomas Keller recipe, but I used chicken thighs instead of roasting a whole chicken (which I think tastes and looks even better) to save on time and effort. Tasted good nonetheless.

使った野菜は毎度おなじみのサンフランシスコ市役所前広場のファーマーズマーケットで買った無農薬・有機栽培のコールラビ（ブロッコリーとキャベツの合の子のような味）、黄色いニンジン、タマネギ、そしてニンニク。コールラビとニンジンは良く洗って皮を剥き、ざっくりと角切り。タマネギとニンニクは皮を剥いて根元部分を切り取り、タマネギは４等分、ニンニクはそのまま丸ごと。そんなゴロゴロした野菜をボウルに入れ、キャノーラ油をかけてタマネギが崩れない程度に混ぜ、塩コショウをして下ごしらえ終了。鶏肉は全面に塩コショウするだけ、とこちらも簡単。塩はなるべく良いもの、コショウは黒の碾き立てを使うと良し。あとは庭のローズマリーの枝を数本もぎ取って用意完了。

The vegetables used this time were purchased at the farmer's market at the San Francisco Civic Center - organic and pesticide-free kohlrabi (tasted like a cross between broccoli and cabbage), yellow carrots, yellow onions, and garlic. The kohlrabi and carrots (leaves removed) were washed well, peeled, and chopped into fairly large pieces. Removed the skin and the root ends from both the onions and garlic, quartered the onions, but kept the garlic cloves whole. Put the lumpy mix of vegetables in a bowl, poured some canola oil and mix to coat, then seasoned with some good salt and freshly ground black pepper. Seasoned the chicken thighs with salt and pepper, took a few springs of rosemary from the garden, and done with the prep.

調理はまず鶏肉に焼き色をつけるところから。そのままオーブンに入れることのできる鋳鉄のフライパン（無ければ深めの耐熱皿でも良いですが、見栄えはこちらが良い）にキャノーラ油を少量注いで良く熱し、鶏モモ肉をこんがりと焼きます。野菜と共にオーブンで仕上げるので中まで火を通す必要はなく、いい色になったら別皿に移しておきます。

Started the cooking by browning the chicken thighs in a well heated ovenproof cast iron skillet (a deep baking dish would do, but a cast iron skillet is more visually appealing) with a dash of canola oil. No need to cook through the chicken as it will be finished in the oven with the vegetables - remove from the skillet once you have a nice brown color and set aside on a platter.

鶏肉を取り出したままのフライパンに今度は野菜を投入し、さっとかき混ぜて焼き汁を絡めたら鶏肉をその上に載せ、さらにローズマリーも載せ、あらかじめ375F（190℃）に熱しておいたオーブンにフライパンごと入れます。そのまま野菜に火が通るまで（20〜30分）焼けば鶏肉も丁度仕上がり、あとは食べるだけ。上の写真では焼き上がり直前にレモンの輪切りを載せてさらに見栄え向上を図りましたが、これは別にしなくても良し。肉と野菜を一緒に食べる事のできる、ワインとも合う（ピノノワールかサンジョベーゼ等の軽めの赤が良い）一品です。

Add the vegetables to the same skillet (don't wash!), mix lightly to coat them with pan juices, place the browned chicken thighs on top with the rosemary, then place the skillet into an oven preheated to 375F and roast until the vegetables are cooked through (20-30 minutes) - the chicken should be also done at that point - and time to eat. The photo above shows lemon slices placed a few minutes before the roasting was done, but that's just an added step for aesthetic reasons. A one-dish solution for eating meat and vegetables. Also goes well with a light red wine such as Pinot Noir or Sangiovese.

Hakata style pork broth ramen with stir fried garlic chives and groundpork, scallions, and red pickled ginger ニラとネギの炒め物を載せた博多ラーメン

Hakata style pork broth ramen with stir fried garlic chives and ground pork, scallions, and red pickled ginger, a photo by naotakem on Flickr.

帰省されていた福岡出身の友人からお土産で頂いた博多・長浜ラーメン、いわゆるラーメンの具材を揃える機会が無かったので季節の野菜を使ったものを作りました。

具材とラーメンの出来上がり時間を合わせるため、まずラーメンを茹でるお湯（水道水）とスープ用のお湯（浄水器）を用意。少量のサラダオイルで細かく刻んだショウガと豚挽き肉を炒め、火が通ったところで塩コショウで味つけし、刻んだ春ニラを投入。さっと炒めたところに刻みネギと白ゴマを入れ、かるく混ぜて火を止めました。野菜に火を通しすぎずに味を楽しもうという意図です。

ニラ・ネギ炒めが仕上がったところでラーメンを茹で、温めておいた丼にスープの素とお湯を注ぎます。ラーメンの茹で時間は「バリカタ」を目指し１分少々。きっかり１分経過したところでラーメンを揚げ、よくお湯を切ってスープに加え、ニラ・ネギ炒めと彩りに紅ショウガを載せ、ささっと戴きました。

A Bay Area friend originally from Fukuoka, Japan gave us a box of Hakata style (Nagahama) ramen (known for the use of strong pork broth and thin, yet very firm noodles) containing semi-raw noodles and soup packs a while back. Instead of simply cooking it following the instructions on the box with the usual ramen toppings, we decided to have it with some seasonal vegetables.

In order to finish both the ramen and the vegetables at the same time, got a pot of tap water (for the noodles) and a kettle of filtered water (for the soup) boiling first. Once we had that going, sautéed some chopped ginger and ground pork until cooked, seasoned with salt and pepper, added chopped garlic chives (from the farmer's market), tossed with the pork briefly, then added some chopped scallions (also from the market) and sesame seeds, tossed again briefly, and removed from the heat. Idea was to avoid overcooking the vegetables so we could enjoy its full texture and flavor.

Once the stir-fry was done, we cooked the ramen noodles - only for a minute to achieve the state of doneness that people from Fukuoka refer to as "bari kata (very firm)" - while dissolving the soup mix with boiling filtered water from the kettle in a warm bowl. Drained the noodles at precisely 1 minute, tossed in a colander to remove any excess cooking water, added to the soup, served with the stir-fry on top with some picked ginger (colored red) for a dash of color. This is something meant to be eaten quickly - which is what we did.

Boudin Noir with Caramelized Apples and Sauerkraut ブーダン・ノワールとリンゴのカラメル、サワークラウト添え

これは材料の入手が少々難しいかもしれませんが、フレンチビストロで時々見かける一皿です（これまた再録ものです）。サニーベール市のファーマーズマーケットに出ていた精肉業者から買ったブーダン・ノワール（豚の血入りのソーセージ）をオーブンで焼き、黒砂糖とバター、ブランデーとクミンパウダーで表面がカラメル状になるまで炒め焼きにした薄切りのリンゴと、サワークラウト（これは 冷蔵庫に残っていた瓶詰め）を添えて頂きました。本当はソーセージが破裂しないように焼きたかったのですが…。かすかな獣臭さの残るブーダンと甘くコクのあるリンゴの組み合わせが絶妙な一皿でした。

This may be a slightly difficult dish to make because boudin noir (sausage with pork blood) is not easy to find, but when I found some sold at the Sunnyvale farmer's market, I took the opportunity to make this bistro dish (which I've read in an Anthony Bourdain cookbook). Prepared the apples by peeling then cutting into 1/16th pieces, then sautéed them in butter with some brown sugar, cumin powder, and brandy until caramelized. Served the apples with oven roasted boudin noir (wanted to keep the sausage intact, but this one exploded on me...), and some bottled sauerkraut I had left over in the fridge. A distinct yet flavorful combination of the slight gaminess of the boudin noir and the rich sweetness of the caramelized apples.

Cacio e Pepe カーチョ・エ・ペペ

スパゲッティそしてパルミジャーノ・レッジャーノ、ペコリーノの２種類のチーズとたっぷりの碾きたて黒コショウ、そしてオリーブ油で作る、ローマの名物パスタ。（カーチョ・エ・ペペとは文字通り「チーズとコショウ」）邪道かもしれませんがワインをさんざん飲んだあと、小腹を満たすのに食べると一層旨いような気がします。

作り方は至って簡単（以前こちらに掲載しました）。チーズを摺り下ろし、コショウを碾くという下準備のあとはタイミング勝負。良く塩を聞かせたお湯でスパゲッティを茹でている間にフライパンでコショウをオリーブ油で香り高く焦げぬように炒めたところ（焦げそうになったら火から下ろす等する）に、アルデンテ手前のスパゲッティを茹で汁少量と共に加え、チーズを混ぜ入れ、焦げ付かぬように茹で汁を足しつつクリーミーな状態に仕上げ、温めた皿に盛りつけ、即食べる、というものです。

Cacio e pepe ("Cheese and Pepper") is a simple yet fantastically tasty Roman pasta dish made with spaghetti, Parmigiano-Reggiano and Pecorino cheeses, lots of freshly ground black pepper, and some olive oil. This probably violates the Italian code of eating, but I like to have this after having lots of wine to cure that mild craving for food after drinks.

A very easy dish to make except for one thing - timing the cooking of the sauce and pasta - to avoid a burnt and/or over-gooey mess. Prep by grating the cheeses and grounding the pepper. Start cooking the spaghetti in boiling, well-salted water, then toast the ground black pepper in olive oil in a separate pan until fragrant but not burnt (remove from heat to avoid burning if necessary). Toss in the pasta with some pasta cooking water, add the cheeses, stir well, then adjust the sauce with pasta cooking water until you reach a creamy consistency. Quickly transfer to a warm dish or bowl, and dig in without wasting any time.