“Cooking at Home” continues…hope we are doing this together. Three days ago I was thinking of bottom-crusty, flavorful gyoza dumplings, so bought ground lamb to make them for next day. I planned to buy dumpling wrappers on the day of the making as a short-cut preparation. Then, two days ago we were snowed in (well it was not too bad but discouraged me to go out for shopping wrappers), so I ended up making my own. It is actually very easy to make dumpling...
Read MoreWhat Else Can We Think Of
Manhattan is now covered with snow. I see two feet-long icicles hanging down from the roof. Freezing cold. A day like this we all deserve a bowl of hot winter vegetable soup. Winter veggies. are there for us. Here is a collection of mine – turnip, leek, cauliflower and parsnip from last Friday’s Greenmarket at Union Square. What I will do with them is to follow the Cauliflower and Leek Soup recipe from Hiroko’s American Kitchen. I cook the cut up...
Read MoreProud of My Step-Daughter
During last holiday season we visited my step-son, David, and his family, Kelly and Chloe in Los Angeles. Kelly, my step-daughter, was eager to learn several recipes from Hiroko’s American Kitchen. We decided to make one basic broth and one basic sauce – kelp stock and White Sumiso Sauce. Kelly was surprised that making of these basicsĀ is so simple and easy. OK, I should make a tape of it so that anyone can watch and follow. Anyway, we had a good start. Then,...
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