The best part of my job is that I can meet very interesting, talented people wherever I go. During my several trips to Bogota I was assisted in the kitchen by a curious and attentive chef called Marcela. Before catching a late night flight back to JFK, I took Marcela’s invitation and went to her restaurant, El Ciervo y el Oso, for lunch. The restaurant is run by her and her boyfriend, Camillo, and is in 6th months old operation...Read More
Monthly Archives October 2013
My acquaintance in Bogota kindly corrected my wrong spelling of his country in my previous post. It is Colombia.It is not Columbia (in which I spelled).
There has been a campaign going on in Colombia to let the world know the correct spelling of the country. http://huffingtonpost.com/2013/02/22/its-colombia-not-columbia-a-social-media-campaign-changing-the-image-of-a-country_n_2743909.html
Santiago, thank you very much.Read More
I have never tasted in my life such a quality rum as Ron Zacapa, which has silky, rich texture and refined mellow sweet flavor, hinted with a touch of honey and cocoa. The high quality of Ron Zacapa comes from the quality production process. The production uses first press of sugar cane juice, which is reduced to thick texture, and solera aging method. Ron Zacapa is aged 23 years. Here is a photo of Carlos, who is representing the Ron Zacapa at this event...Read More
The other day Mr. Masakatsu Nakaura from Ishikawa Prefecture, Japan, came to see me at my NY office, and presented me Yubeshi, which was placed in an elegant black box. His family company, Nakauraya, has been producing Yubeshi since 1910, and Mr. Nakaura is the fourth generation of the company. At a glance Yubeshi looks like a precious lacquered art object, even though it is a food product. Yubeshi is a mochi-filled yuzu citrus fruit and comes from NotoPeninsula, IshikawaPrefecture. Mr...Read More
Kabocha squash season has begun at Greenmarket here in New York City. I enjoy kabocha squash in soup, salad, grilled and fried dishes. Kabocha is rich in many nutrients such as beta carotene, potassium, vitamin, C, E, B1 and B2. Also it is a good source of calcium and iron. These chemicals keep us healthy during the cold season. Why not introducing kabocha dishes to your table more often this winter?
When you look at Kabocha cutting it even into halves makes you challenging...Read More
In Hiroko’s American Kitchen you can find a recipe – Sake Braised Short-ribs. This is one of my favorite dishes in the book. In this recipe I modified some of the ingredients and cooking techniques used in an American style Braised Short-ribs. By doing so, the end dish has clean and lean flavor, but is equally rich and delicious.
Ingredient modification: I replace mirepoix with kelp. Kelp has much higher and cleaner umami flavor, which contribute to the dish greatly...Read More
Last night dinner at Picholine I found out that a chef uses Spigarello Broccoli in one of his dishes.
I began to spot this new green leaves this autumn at a Strawberry Farm at Union Square Greenmarket. The Strawberry Farm have been carrying it in the past 3 years, but I never attempted to try it. Spigarello Broccoli originates in Southern Italy. It is a cold season vegetable, which can withstand slight frost...Read More
If you live in Manhattan, this is one of THE places to get a hand-made excellent quality of box of chocolate as a gift to yourself or to your friends and family. If not, go to her website and make an order. http://store.chocolatmoderne.com/
I have recently visited Joan Coukos, a owner of Chocolat Moderno at her factory store in Chelsea, 27 West 20th Street, NYC. Joan is one of 2013 classmates of Les Dames d’Esscoffier. Joan is an accomplished and talented chocolate maker...Read More