tag:blogger.com,1999:blog-33748487375036862852024-02-06T21:16:04.018-08:00macro kitchen kitty マクロビオティックねこ食堂kimmyhttp://www.blogger.com/profile/17914162876588534374noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-3374848737503686285.post-41247838709052485682014-10-24T21:02:00.000-07:002014-10-26T19:11:58.566-07:00pumpkin season again...!Golden leaves, chilly morning, warm scarf and long boots.<br />
The world is autumn now, and I see pumpkins everywhere.<br />
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As a baker, it's the season to make lots of pumpkin treats... such as warm pumpkin bread, pumpkin mousse cake and more and more...<br />
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I'm not a big fan of pumpkin pies because of those spices, so just baked one with moderate spices and decided to share the recipe with you...!<br />
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Hope you find this helpful and the pie will warm up your body and soul♥️</div>
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Love,</div>
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Kimiko</div>
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<br /></div>
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Mild-Spiced Vegan Pumpkin Pie</div>
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<span lang="EN-US">Makes 1 pie, using 8 inch pie pan<o:p></o:p></span></div>
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<span lang="EN-US">:: The Crust ::<o:p></o:p></span></div>
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<span lang="EN-US">Dry ingredients;<o:p></o:p></span></div>
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<span lang="EN-US">3/4 cup whole wheat pastry flour<o:p></o:p></span></div>
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<span lang="EN-US">1/3 cup unbleached flour<o:p></o:p></span></div>
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<span lang="EN-US">1/3 cup almond meal<o:p></o:p></span></div>
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<span lang="EN-US">1 pinch sea salt<o:p></o:p></span></div>
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<span lang="EN-US">Wet ingredients;<o:p></o:p></span></div>
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<span lang="EN-US">3 tablespoons safflower oil<o:p></o:p></span></div>
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<span lang="EN-US">4 1/2 tablespoons maple syrup<o:p></o:p></span></div>
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<span lang="EN-US">1 1/2 tablespoons water<o:p></o:p></span></div>
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<span lang="EN-US">safflower oil to brush into the pie pan<o:p></o:p></span></div>
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<span lang="EN-US">:: The Filling ::<o:p></o:p></span></div>
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<span lang="EN-US">3/4 cup cashew<o:p></o:p></span></div>
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<span lang="EN-US">1 tablespoon agar flakes (optional), if the pumpkin comes out runny<o:p></o:p></span></div>
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<span lang="EN-US">2 tablespoons arrowroot<o:p></o:p></span></div>
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<span lang="EN-US">2 cups cooked, peeled and mushed pumpkin,
or 1 x 15 oz canned pumpkin puree<o:p></o:p></span></div>
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<span lang="EN-US">1/3 cup soymilk <o:p></o:p></span></div>
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<span lang="EN-US">1/2 cup maple syrup<o:p></o:p></span></div>
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<span lang="EN-US">up to 3 tablespoons maple sugar, depending on the sweetness of the pumpkin<o:p></o:p></span></div>
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<span lang="EN-US">1 tablespoon lemon juice<o:p></o:p></span></div>
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<span lang="EN-US">1/2 teaspoon vanilla extract<o:p></o:p></span></div>
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<span lang="EN-US">1 teaspoon white miso<o:p></o:p></span></div>
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<span lang="EN-US">1/8 teaspoon sea salt<o:p></o:p></span></div>
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<span lang="EN-US">spices; 1/2 teaspoon
cinnamon, 1/4 teaspoon nutmeg, 1 pinch of clove, you can add more spices if
you like.<o:p></o:p></span></div>
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<span lang="EN-US">To make the crust<o:p></o:p></span></div>
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<span lang="EN-US">1. Preheat the oven to 350°F<br />
2. In a bowl, mix well the dry ingredients with a spatula.<o:p></o:p></span></div>
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<span lang="EN-US">3. In a cup, whisk the wet ingredients.<o:p></o:p></span></div>
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<span lang="EN-US">4. Using the spatula, combine the dry
ingredients with the wet ingredients. Once the ingredients are put together,
knead the dough quickly to form a ball. Cover and set aside for 15 minutes.<o:p></o:p></span></div>
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<span lang="EN-US">5. Brush the small amount of safflower oil
inside the pie pan. With a rolling pin, roll out the dough to make a circle at least 2 inch
larger than the pan. Gently transfer the dough into the pan. Or, you can press
down the dough from the center to the edge of the pan with hands. Make sure the dough does
not exceed 1/8 inch in thickness through out. Trim off the excess dough and roll out for
cookies as garnish. Using a cookie cutter, cut out the dough and place on a
baking sheet lined with a sheet of parchment paper. <o:p></o:p></span></div>
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<span lang="EN-US">6. Place the pie pan on another baking
sheet. Bake the pie crust for 10 minutes and cookies for 15 minutes. Set aside.<o:p></o:p></span></div>
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<span lang="EN-US">To make the filling<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span lang="EN-US">Grind the cashew and agar
flakes (if using) in a food processer until the cashew is powdered. Add the
remaining ingredients and process until very smooth.<o:p></o:p></span></div>
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<span lang="EN-US">To bake the pie<o:p></o:p></span></div>
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<span lang="EN-US">1. Pour the filling mixture into the crust and bake
at 350°F for 35 minutes or until golden brown. Let it cool on a cooling rack.
Garnish with the cookies and serve.</span></div>
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<span lang="EN-US">Happy autumn!</span></div>
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<br />kimmyhttp://www.blogger.com/profile/17914162876588534374noreply@blogger.com0tag:blogger.com,1999:blog-3374848737503686285.post-39076836458777266622013-06-07T08:38:00.000-07:002013-06-07T18:51:10.462-07:00mini buckwheat galette with sweet & savory rhubarb chutney<div class="separator" style="clear: both; text-align: center;">
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rhubarb season is right here!<br />
last month, i made green tea pancakes with strawberry rhubarb sauce and it was a big hit. <br />
this time, i wanted to try something on more savory side...<br />
<br />
mini buckwheat galette with sweet & savory rhubarb chutney.<br />
<br />
it's easy and quick, so perfect on lazy morning
when you want to start a day with something special and different.<br />
<br />
ingredients: MAKES 4 mini galette<br />
<br />
the buckwheat chia seed batter;<br />
<br />
(wet)<br />
1 tablespoon chia seeds<br />
1 1/4 cups soy milk (i used Eden brand original, which is sweetened slightly with brown rice syrup)<br />
1/2 teaspoon safflower oil<br />
<br />
(dry)<br />
1/2 cup buckwheat flour<br />
fresh thyme leaves from 4 thyme springs<br />
dash of sea salt<br />
safflower oil for cooking galette<br />
<br />
the rhubarb chutney;<br />
4~6 stalks of rhubarb, chopped (about 2 cups)<br />
10 dried apricots, chopped<br />
8 green olives, pitted, drained, chopped<br />
12 large basil leaves, chopped<br />
safflower oil for sauteing<br />
2 tablespoons barley miso <br />
2 tablespoons vegan mayo<br />
2 tablespoons ketchup <br />
1 teaspoon onion powder<br />
2 tablespoons maple sugar <br />
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1. to make the galette batter, soak the chia seeds in the soy milk in a bowl. in another bowl, mix the buckwheat flour, fresh thyme leaves, and sea salt to combine. whisk the soy milk and chia seeds occasionally, so that the chia seeds don't clump. leave for 20-30 minutes or until the chia seeds form gel.</div>
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2. meanwhile, make the filling; the rhubarb chutney... chop the rhubarb, dried apricots, green olives, and fresh basil leaves.</div>
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seasonings; in a small bowl, combine the barley miso, vegan mayo, ketchup, onion powder, and maple sugar.</div>
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3. in a small sauce pan, saute the rhubarb with safflower oil over medium high heat about 5 minutes, until rhubarb sweats and outside becomes loosen. add apricots and olives. </div>
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saute until the rhubarb is soft and fully cooked. add the seasoning and mix to combine. </div>
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add the basil. mix gently to combine and turn off the heat. </div>
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4. now,
back to the galette batter. add the safflower oil to the wet mixture and whisk once again. mix the wet mixture to the dry mixture and combine.</div>
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heat the safflower oil in an old crepe pan. make sure the pan is hot then
reduce the heat to low. wipe off any excess oil on the pan. gently pour
the 1/4 of the batter onto the pan. immediately, <span class="plaincharacterwrap break">tilt the pan with a
circular motion so that the batter coats the surface evenly.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_pguyHlI0-qHXIKAC424WQrhH9BFxun3b5i77RhrWQxUMLnBY1UDlZZo7KjJS53JwEn4U-_TtaYPtll7oY1K_Giw9_7KX4VBorCDkhM7vs4xu4awqDiWs4dX6C3Vj8pCPQo_qgOEZhUls/s1600/IMG_8505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_pguyHlI0-qHXIKAC424WQrhH9BFxun3b5i77RhrWQxUMLnBY1UDlZZo7KjJS53JwEn4U-_TtaYPtll7oY1K_Giw9_7KX4VBorCDkhM7vs4xu4awqDiWs4dX6C3Vj8pCPQo_qgOEZhUls/s320/IMG_8505.JPG" width="320" /></a></div>
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<span class="plaincharacterwrap break">c</span><span class="plaincharacterwrap break">ook the batter for about 1 minute, until the outer edge is crisp and the surface is dry. scoop 1/4 of the rhubarb chutney on the middle. cook until the bottom is light brown.<br /><br />5. loosening with a
spatula, gently lift up the edge to wrap the filling. leaving the center uncovered, make a square shape. press the corners very gently, so it won't open. repeat 3 more times to make 3 more. Serve hot.<br /><br />Bon appetit! ;)</span></div>
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kimmyhttp://www.blogger.com/profile/17914162876588534374noreply@blogger.com0tag:blogger.com,1999:blog-3374848737503686285.post-46932576853914319072013-06-01T07:32:00.001-07:002013-06-01T07:35:46.803-07:00summer truffle rice with rainbow radishes & mushrooms<br />
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got truffle for free, so decided make something nice ;) bought truffle oil, and the next day shopped at the greenmarket...<br />
rainbow radishes, mushrooms, and chives! the chives were not flowering yet, so i put them in water.<br />
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dry roasting brown rice and wild rice. i didn't have enough time to soak grains over night, so just soaked them for 30 minutes and roasted in a frying pan. this makes rice fluffy, light, and soft after cooked.<br />
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making broth. water, kombu, soy sauce, mirin, sea salt.<br />
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rice, broth, truffle oil, sea salt.<br />
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while the rice is cooking, making truffle chive butter using little pieces of truffle from slicing, chopped chives, vegan butter, etc.<br />
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and prepping radishes, radish tops and mushrooms...<br />
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cooked rice for 45 minutes, turned off heat and added more truffle and truffle chive butter. let sit for 10 minutes.<br />
meanwhile, quickly sauteed the radishes, mushrooms and radish tops and seasoned with balsamic vinegar, soy sauce, etc.<br />
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now the butter has melted and green chives are there...<br />
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it was perfectly cooked and smelled truffle all over. the wild rice is nutty and good combo with truffle :)<br />
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<br /><br />now on the plate.<br />
bon appetit :D<br />
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kimmyhttp://www.blogger.com/profile/17914162876588534374noreply@blogger.com0tag:blogger.com,1999:blog-3374848737503686285.post-74919541068176089432013-04-14T15:16:00.002-07:002013-04-14T20:12:46.767-07:00flowering tuscan kale<div class="separator" style="clear: both; text-align: center;">
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Hello again spring!<br />
Lots of flowers and herbs are back here in Union Square Greenmarket :D<br />
Something caught my attention was...<br />
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Tuscan Kale. <br />
Although this is one of my favorite in Kale family, I had never seen one flowering, so asked the farmer,<br />
"Is is like broccoli rabe?"<br />
He said, Noooo. It's different. More bitter and very good in sauteing."<br />
My mind was set. It must be good with something salty, sour and garlicky ;)<br />
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Went to another farmer. They had beautiful Tatsoi flowers! Wow, taste good. They can be garnish for my dish.<br />
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Back home... time to make the paste;<br />
Umeboshi plums♥<br />
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Roasted sesame seeds and shiso leaves... <br />
This shiso is also from the Greenmarket. I got a bunch and they came with roots, so put them in my planter. They keep fresh and growing ;)<br />
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They made beautiful and super yummy paste.<br />
Here is how to make...<br />
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Flowering Tuscan Kale with Ume Shiso Sesame Paste<br />
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:: MAKES 4 servings ::<br />
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1 large bunch flowering Tuscan Kale (If not available, broccolini or 1 small bunch broccoli rabe can be used), hard stems trimmed<br />
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the paste:<br />
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1 tablespoon roasted sesame seeds<br />
2 large umeboshi plums, pitted and chopped (about 1 tablespoon)<br />
3 large shiso leaves, chopped<br />
1/4 teaspoon garlic powder or 1/2 to 1 clove of fresh garlic, minced<br />
1 tablespoon toasted sesame oil<br />
1 teaspoon ume vinegar<br />
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roasted sesame seeds for garnish<br />
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1. In a suribachi, grind the sesame seeds using a surikogi until they are ground half way.<br />
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2. Add the umeboshi plums, shiso leaves and garlic and grind until the shiso leaves become small pieces.<br />
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3. Add the rest of the ingredients and grind until well combined. Set aside.<br />
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4. In a large pot or wok, bring water to a boil. (A drop of oil can be added to the water so that the green color of the kale stays vibrant after cooked. ) Add the kale and cook for 10-15 seconds or until the kale turns shiny and beautiful green color. Drain.<br />
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5. Cover the kale with a cloth or paper towel and pad dry. Using hands, gently spread the paste evenly on the kale. Cut the kale in 1 1/2 to 2 inch size.<br />
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6. Arrange it on your plates, sprinkle with roasted sesame seeds and serve.<br />
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魔法をかけたらこうなりました。。。<br />
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Totally taste of spring♥kimmyhttp://www.blogger.com/profile/17914162876588534374noreply@blogger.com0tag:blogger.com,1999:blog-3374848737503686285.post-73792895578048764732012-11-18T16:52:00.001-08:002012-11-18T20:05:15.422-08:00Basic Seitan SteakDear friends;<br />
<br />Thank you all for supporting me and my cookbook page!<br />
I decided to share this with you for this coming holiday season.<br />
Never seen people making seitan this way.<br />
It's going to be a little sensational, I suppose ;)<br />
<br />Hope you will have a nice and warm Thanksgiving!!<br />
<br />
love,<br />
kimiko<br />
<br />
Basic Seitan Steak<br />
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:: MAKES 10 steak ::<br />
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1 1/2 cups water<br />
4 tablespoons soy sauce<br />
3 tablespoons brown rice syrup<br />
1 medium onion, minced<br />
1 medium potato, minced<br />
1 teaspoon garlic powder<br />
1/2 teaspoon ginger powder<br />
1 cube vegetable bouillon (no salt added)<br />
1 teaspoon sea salt<br />
a dash of freshly ground black pepper<br />
4 cups gluten flour<br />
1 cup garbanzo bean flour<br />
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1. In a medium bowl, combine the ingredients except for the gluten and garbanzo bean flour and mix well with a hand mixer. <br />
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2. In a large bowl, combine the gluten and garbanzo bean flour. <br />
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3. Add the wet mixture to the dry mixture and knead until well combined. Divide the dough into 10 pieces.<br />
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4. Set a steamer. Add water and bring to a boil. Place a sheet of parchment paper in the steamer and add the seitan on top of the sheet. Cover and steam for about 15 minutes; take the seitan out with the parchment paper and set aside. Repeat the process until the rest of the seitan is done. The seitan can be removed from the parchment paper after steamed and the sheet can be reused for the next batch. <br />
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5. Preheat the oven to 350°F. Place a new sheet of parchment paper on a baking sheet. Place the seitan on top of the sheet and bake for 10 minutes or until the surface is dry and the bottom of the seitan is slightly brown. Take out the baking sheet and flip the seitan over. Bake for 5 more minutes, Take the seitan out with the baking sheet and allow to cool.<br />
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From now on you can slice, cook and enjoy it with your favorite sauces or seasonings. Enjoy!<br />
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☯ Seitan can be refrigerated up to 1 week or frozen up to 1 month.<br />
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©2012 greenmarket seasons<br />
<a href="https://www.facebook.com/GreenmarketSeasonsCookbook" target="_blank">https://www.facebook.com/GreenmarketSeasonsCookbook</a>kimmyhttp://www.blogger.com/profile/17914162876588534374noreply@blogger.com0tag:blogger.com,1999:blog-3374848737503686285.post-68551753525227126542012-07-29T15:11:00.001-07:002012-07-30T06:56:57.897-07:00grilled veggie sandwich w cilantro pestowoke up a little early yesterday and went to union square greenmarket.<br />
I picked rainbow carrots, fairy tale eggplant, candy onions, cilantro w roots, purple basil, yellow and green zucchini.<br />
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this morning, made sandwiches for brunch using some of them.<br />
first, made my cilantro pesto:<br />
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grilled my veggies:<br />
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grilled some mushrooms and the onions, too. <br />
spread vegan mayo and put vegan cheese on halved country rolls, warmed them up in the oven, spread the pesto, loaded my veggies...<br />
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homemade is the best! ;p<br />
<br />kimmyhttp://www.blogger.com/profile/17914162876588534374noreply@blogger.com0tag:blogger.com,1999:blog-3374848737503686285.post-25258055694968010862012-07-09T22:36:00.001-07:002012-07-10T00:33:42.332-07:00pizzeria kittyPizza tastes better if we share it with friends and loved ones :)<br />
It's perfect when feeling like staying home and relax on Sunday afternoon. <br />
Especially tomatoes are so beautiful now...<br />
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Last Sunday I shopped at local organic stores and got a can of tomatoes, cherry tomatoes, rapini (broccoli rabe), mushrooms, etc.<br />
Back home and started with my tomato sauce...<br />
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Made my dough, rolled it out while heating the oven. Prepped the toppings and arranged them on the dough. Baked for 10 minutes... and garnished with the shiso leaves!<br />
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Pizza can be enjoyed without tomato sauce.<br />
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This one is topped with young garlic, shiitake and eryngii mushrooms, sun-dried tomatoes and vegan mozzarella. Yum!<br />
<br />kimmyhttp://www.blogger.com/profile/17914162876588534374noreply@blogger.com0tag:blogger.com,1999:blog-3374848737503686285.post-81596966997766531852012-02-13T08:50:00.000-08:002012-07-10T00:06:48.349-07:00test testIt's been 4 months since I moved to this lovely sunny apartment and 3 months since I started working at a busy west village restaurant...<br />
Thank god I got used to this new life finally. <br />
Lately my creative side began to say, "Hey, isn't it time to start writing your cookbook again? I'm bored!"<br />
Yes! Now I'm ready :)<br />
Luckily, there are two natural food stores within a few blocks from my place and one is open 24 hours.<br />
I have a room with big windows facing in the east. The morning light is perfect for photo shooting.<br />
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Even my kitchen has a window. It's so sunny and bright and at night, I can see the moon.<br />
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Seems like everything comes together for a reason. Don't need more than that.<br />
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Winter cooking starts today ;)<br />
Before I go to the greenmarket, took some photos to see how the sunlight is in my room...<br />
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<br />
Like it!<br />
Let's see how it goes.<br />
<br />
TO BE CONTINUED...!kimmyhttp://www.blogger.com/profile/17914162876588534374noreply@blogger.com0tag:blogger.com,1999:blog-3374848737503686285.post-2997841349448795532011-10-21T18:54:00.000-07:002011-10-21T19:16:31.538-07:00love hearty soups ♥<div style="text-align: left;"><style>
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</style> </div><div style="font-family: inherit;">It's been chilly these days.</div><div style="font-family: inherit;">Warm soups really ease our bodies & souls.</div><div style="font-family: inherit;">Here is one of my favorite soups of all time :)</div><div style="font-family: inherit;">Hope you'll like it!</div><div class="MsoNormal" style="font-family: inherit; text-align: left;"><br />
<span style="font-size: 14pt;">Potato Leek Soup in Bread Cup </span></div><div class="MsoNormal" style="font-family: inherit;">To Make 10 cups </div><div class="MsoNormal" style="font-family: inherit;">3 potatoes, peeled and diced</div><div class="MsoNormal" style="font-family: inherit;">1 leek, sliced</div><div class="MsoNormal" style="font-family: inherit;">1” X 3” kombu</div><div class="MsoNormal" style="font-family: inherit;">water </div><div class="MsoNormal" style="font-family: inherit;">2 cups soy milk </div><div class="MsoNormal" style="font-family: inherit;">1 teaspoon fresh thyme </div><div class="MsoNormal" style="font-family: inherit;">1 tablespoon sea salt</div><div class="MsoNormal" style="font-family: inherit;">2 tablespoons brown rice syrup</div><div class="MsoNormal" style="font-family: inherit;">safflower oil for sautéing</div><div class="MsoNormal" style="font-family: inherit;">soy margarine for sautéing </div><div class="MsoNormal" style="font-family: inherit;">French bread </div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoListParagraphCxSpFirst" style="font-family: inherit; text-indent: -0.25in;">1.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>In a pan, heat the safflower oil and soy margarine. Sauté the leek until tender. </div><div class="MsoListParagraphCxSpMiddle" style="font-family: inherit;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="font-family: inherit; text-indent: -0.25in;">2.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>In a pot, put the kombu, leek, potatoes and water to cover. Bring to boil and cover. Lower the heat and simmer until the potatoes are cooked. Add the soymilk, sea salt, brown rice syrup and thyme. Bring to simmer and turn off the heat. Purée with a hand mixer until smooth. </div><div class="MsoListParagraphCxSpMiddle" style="font-family: inherit;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="font-family: inherit; text-indent: -0.25in;">3.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Preheat the oven to 375°F. Cut off the tops of the rolls. Using fingers, make holes to make bread cups. Pour the soup into the bread cups and bake them in the oven for 10 minutes or until the rolls become warm and crispy.</div><div class="MsoListParagraphCxSpMiddle" style="font-family: inherit;"><br />
</div><div class="MsoListParagraphCxSpLast" style="font-family: inherit; text-indent: -0.25in;">4.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Place them on plates or bowls and serve. Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJQZxxpPyfOqjgbDTq7EyizausUVZsvwnhRNC53Eun0C2INXRSQj614AIF7uOGuSMypNVTxtflQgzssJ2PD5e92W5eoXV5ACH9iKcM79uVTQVyNLsxmmxDqUdz5mnWSvrAgM8ZQk8K-AiZ/s1600/DSC_1277+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJQZxxpPyfOqjgbDTq7EyizausUVZsvwnhRNC53Eun0C2INXRSQj614AIF7uOGuSMypNVTxtflQgzssJ2PD5e92W5eoXV5ACH9iKcM79uVTQVyNLsxmmxDqUdz5mnWSvrAgM8ZQk8K-AiZ/s320/DSC_1277+copy.JPG" width="320" /></a></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
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</div>kimmyhttp://www.blogger.com/profile/17914162876588534374noreply@blogger.com1tag:blogger.com,1999:blog-3374848737503686285.post-59892344016530535252011-07-23T12:44:00.000-07:002011-07-24T19:27:01.798-07:00summer nigiri sushiCaliente!<br />
Heat...<br />
Need something light but still filling.<br />
Trying to create sushi menu starting next week, I made some samples yesterday :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4I9kQ2feL3kA6jTSWRMzfKuxeNUk7ugQgpcwd6BUmxxBTGnHMzAckVWbcGA3SSKmBK0N5ace-WlrQmZ1nAIvAnf9bz9eR9lvL0S9L59ai6HhP_d0PHawEa529SEJ9IhVAAOhpPILP9ETV/s1600/IMG_2141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4I9kQ2feL3kA6jTSWRMzfKuxeNUk7ugQgpcwd6BUmxxBTGnHMzAckVWbcGA3SSKmBK0N5ace-WlrQmZ1nAIvAnf9bz9eR9lvL0S9L59ai6HhP_d0PHawEa529SEJ9IhVAAOhpPILP9ETV/s320/IMG_2141.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmXgrXK5akIEpHyzQ_-uc-WhPmbxj-BK72GeqHNx4XHeLwB9bx0ikoaCiEGfyL9T3dt7iwcytul_i-2VIk7qiyQP-dXCx2gHNF3Y4vQjq8_hAZwPEbKOWIYbHb0-0GkspZoIMNlWnaYvLL/s1600/IMG_2138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmXgrXK5akIEpHyzQ_-uc-WhPmbxj-BK72GeqHNx4XHeLwB9bx0ikoaCiEGfyL9T3dt7iwcytul_i-2VIk7qiyQP-dXCx2gHNF3Y4vQjq8_hAZwPEbKOWIYbHb0-0GkspZoIMNlWnaYvLL/s320/IMG_2138.JPG" width="320" /></a></div>Red bell pepper, collard green, zucchini flower, shiitake mushroom, tomato, spicy tofu & avocado, yellow zucchini... on brown rice seasoned with ume vinegar and brown rice syrup.kimmyhttp://www.blogger.com/profile/17914162876588534374noreply@blogger.com2tag:blogger.com,1999:blog-3374848737503686285.post-87369369243064619552011-06-15T16:05:00.000-07:002011-06-15T20:12:47.213-07:00Ms. Donuts ミスドSomething missing in my heart was donuts.<br />
I go hyper right after taking white sugar, cannot digest milk and get itchy with eggs...<br />
<br />
OK. Time to make macro donuts :)<br />
<br />
Just made some adjustment with my cannoli dough recipe I was working on and they came out beautifully. <br />
<br />
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Here is how to make;<br />
<br />
<b>to make 8 donuts</b><br />
1 cup unbleached flour<br />
1 teaspoon baking powder <br />
1/4 teaspoon cinnamon<br />
1 pinch seasalt<br />
<br />
1/2 cup maple syrup<br />
4 oz extra firm tofu (appx. 1/4 of a package)<br />
2 tablespoons soy margarine<br />
1 teaspoon apple cider vinegar<br />
1/2 teaspoon vanilla extract<br />
<br />
safflower oil for deep frying <br />
<br />
1. In a bowl, combine all the dry ingredients.<br />
2. In a measuring cup, put all the wet ingredients except for the oil and mix with a hand mixer.<br />
3. Add the wet mixture to the dry mixture and knead gently. Set aside for 30-45 minutes.<br />
4. Divide the dough into 8 pieces and form balls. Flatten each ball, poke the middle of each round with index fingers and make circles. If the dough tends to stick, use some flour to prevent it from sticking.<br />
5. Heat the oil to 325°F. Gently drop each circle into the oil. Fry until slightly brown, flip them over and keep frying until they turn golden brown.<br />
6. Drain excess oil on a sheet of paper towel. Arrange them on a plate. Sprinkle with maple sugar or enjoy with your favorite jam, cream, fruits, etc. if you like ;)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsDRXloh36t76KOeaMfZoc6s5rqggnTLeWkANRja9GIRlNW_dPwyVGU6iHClaXE10PpA873TPsOGYrNPExeT3VYyDGT4tW5gC67kj2Ur4LUGpC9nmuREsLmZpZQsF7rLJW986s_Z-Nu1yM/s1600/IMG_1317.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsDRXloh36t76KOeaMfZoc6s5rqggnTLeWkANRja9GIRlNW_dPwyVGU6iHClaXE10PpA873TPsOGYrNPExeT3VYyDGT4tW5gC67kj2Ur4LUGpC9nmuREsLmZpZQsF7rLJW986s_Z-Nu1yM/s320/IMG_1317.JPG" width="320" /></a></div><div style="text-align: center;"> Fresh Strawberry Tofu Cream ♥</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh92RLI9fmANOZYnhADGF-RXWsyYAKCUJzIEntA0OvMQGMwQDTwDHlSgrCpIDErLZthM_FQz0kga-vGt7PgD0KPfAK4ExQyBLma-HpmIIvQsvinemhHloUVkxeQRi3psuSvpPGzy3ZCiVOc/s1600/IMG_1349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh92RLI9fmANOZYnhADGF-RXWsyYAKCUJzIEntA0OvMQGMwQDTwDHlSgrCpIDErLZthM_FQz0kga-vGt7PgD0KPfAK4ExQyBLma-HpmIIvQsvinemhHloUVkxeQRi3psuSvpPGzy3ZCiVOc/s320/IMG_1349.JPG" width="320" /></a></div><div style="text-align: center;">Green Tea Mint Chocolate ♪</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxs3sAEHDErMbMVQhHEkMECA3n3sKxEx3TPd4AH90DnUsmG7OJc47xN7ccXT2ItHO_qGwEct5MMSr8VxP2zyaUJqgoaV7xA4FGNDa0ljgtjW6CH85qMwGWpUJJMkwrY6kmTcp5csc1g00n/s1600/IMG_1353.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxs3sAEHDErMbMVQhHEkMECA3n3sKxEx3TPd4AH90DnUsmG7OJc47xN7ccXT2ItHO_qGwEct5MMSr8VxP2zyaUJqgoaV7xA4FGNDa0ljgtjW6CH85qMwGWpUJJMkwrY6kmTcp5csc1g00n/s320/IMG_1353.JPG" width="320" /></a></div><div style="text-align: center;">Crunchy Almond Chocolate ☆</div><br />
<br />
My fav was the strawberry :p<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4gW2c1d834D-bpKKgJpR-yQFaWp2A9wqBBaIE6OHm4C1c-Yy8jj3fsZxDZ9QTLNqSCW_ZG2osUGX9rnNE2b2Pvl_HVyQ5EruP0-yRsCT3ALrOqCapXMfKTMPJmYmB_nykkwIQekMjwJen/s1600/IMG_1367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4gW2c1d834D-bpKKgJpR-yQFaWp2A9wqBBaIE6OHm4C1c-Yy8jj3fsZxDZ9QTLNqSCW_ZG2osUGX9rnNE2b2Pvl_HVyQ5EruP0-yRsCT3ALrOqCapXMfKTMPJmYmB_nykkwIQekMjwJen/s320/IMG_1367.JPG" width="320" /></a></div><br />
<br />
Next time, I would add some orange zest to my dough and bake them instead of frying...<br />
<br />
Enjoy!<br />
<br />
Love, Peace and Gratitude.kimmyhttp://www.blogger.com/profile/17914162876588534374noreply@blogger.com1tag:blogger.com,1999:blog-3374848737503686285.post-10311660450759442722011-06-10T17:06:00.000-07:002011-06-10T19:25:15.796-07:00sweet as a tomato<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp443ybN2XiPh2Qg0bsFQULwZGTkM9P48TURlLjfpP7DcRmYvU1e4xFY6xcod84D6afT0UUYuv-TuaPkRdnq83-OIYRuauSFf8O6hwHAOCkt6vOETOXrKLa-x1fskrHThTUhuWkQoAbLyt/s1600/IMG_0271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp443ybN2XiPh2Qg0bsFQULwZGTkM9P48TURlLjfpP7DcRmYvU1e4xFY6xcod84D6afT0UUYuv-TuaPkRdnq83-OIYRuauSFf8O6hwHAOCkt6vOETOXrKLa-x1fskrHThTUhuWkQoAbLyt/s320/IMG_0271.JPG" width="240" /></a></div><br />
Heat. This NY weather and the city make me yang. Craving something to cool off.<br />
Every time I go to Greenmarket, these organic tomatoes talk to me, so I had bought a few. They are still very expensive. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7-iaW4IrKUM9xmLEXgyNXjxm0lX0vzRyJxVDv7aK40t8uGJVa4acNyuCPO_SQ9Svjr8cfdf4xO72zsaxGM7_doCZIZA9hBIQa1A5nIkO1tpLWXJl7q7Fft0LabJda7jTDU36LJjGY93j2/s1600/IMG_9481+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7-iaW4IrKUM9xmLEXgyNXjxm0lX0vzRyJxVDv7aK40t8uGJVa4acNyuCPO_SQ9Svjr8cfdf4xO72zsaxGM7_doCZIZA9hBIQa1A5nIkO1tpLWXJl7q7Fft0LabJda7jTDU36LJjGY93j2/s320/IMG_9481+copy.JPG" width="320" /></a></div><br />
Chilled Tomato Soup with Broccoli Raab and Fava Beans<br />
トマトの冷製スープ ブロッコリーラーブと空豆添え<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjstyDABeCdaRmZYdwxnDnjvfsTvM9TzPgqR9sUreM9N_RKljNF1lOZn67hcr3oA9e5fNm2U80N2XWY4yvk2VQzx9UMy4cWPKMObyliXVoS3zMeCUGhRBS2JkNHAgYhSahhp7egaFnmN405/s1600/spring+tomato+soup+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjstyDABeCdaRmZYdwxnDnjvfsTvM9TzPgqR9sUreM9N_RKljNF1lOZn67hcr3oA9e5fNm2U80N2XWY4yvk2VQzx9UMy4cWPKMObyliXVoS3zMeCUGhRBS2JkNHAgYhSahhp7egaFnmN405/s320/spring+tomato+soup+copy.JPG" width="320" /></a></div>Had this about two weeks ago when it was so hot and humid.<br />
Today, I made a simple pasta dish using a tomato from the same farmer and it was heavenly...<br />
They are so sweet by themselves and it's such a treat to enjoy them at this time of year. <br />
Hope they will be less expensive when summer begins.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1G4Obj54exW-QfM_LHf0UV_WB-Fc-fvTaQfmvskQoIQuRXGwq7o-kDNRDrPm2PFOYWPECSPCwnaFuCAZKFWDlbNHxRhjPNKgNzi72l7owL7rEqQTxPHUL_zRtA7EeJ4uLnIWDm0PNbxzY/s1600/IMG_0246+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1G4Obj54exW-QfM_LHf0UV_WB-Fc-fvTaQfmvskQoIQuRXGwq7o-kDNRDrPm2PFOYWPECSPCwnaFuCAZKFWDlbNHxRhjPNKgNzi72l7owL7rEqQTxPHUL_zRtA7EeJ4uLnIWDm0PNbxzY/s320/IMG_0246+copy.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Still enjoying this late spring season ♪ </div>kimmyhttp://www.blogger.com/profile/17914162876588534374noreply@blogger.com0tag:blogger.com,1999:blog-3374848737503686285.post-32264335087101079412011-06-04T13:11:00.000-07:002011-06-04T13:54:51.011-07:00pancake time - ホットケーキの時間♥Rhubarb - what a strange name!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4M5CmSDp-DJ8AWdvv-Gx0gKoYSlCG7pvScQMwLC8J4BfKI0cbNve2UNtugg0TEQ9MrtV9XViPn-8hghKrLq70a2Fe-pnezF9nP045earpXDZLxQaXxdZ3dTNVaHrXO4HD_EI-2sym_zog/s1600/IMG_9582.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4M5CmSDp-DJ8AWdvv-Gx0gKoYSlCG7pvScQMwLC8J4BfKI0cbNve2UNtugg0TEQ9MrtV9XViPn-8hghKrLq70a2Fe-pnezF9nP045earpXDZLxQaXxdZ3dTNVaHrXO4HD_EI-2sym_zog/s320/IMG_9582.JPG" width="320" /></a></div><br />
I needed to do something about this. (ずっと気になってしょうがなかった。)<br />
Finally, I asked one of the farmers at Greenmarket how I should cook it.<br />
She kindly told me it would be good in jam or sauce because of its tartness and great on ice cream, cheesecakes or in a pie. Sounds good.<br />
Hmm... but I wasn't in a mood of making ice cream or baking, ... OK. How about on top of pancakes?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj72oPPpUdbStXDQz3Eew0Cstu4jqpqRvSTGKHEQgPeyDV2F4xCx0CAq6VHgWyFKyXaBKIdmZd3RgM3dteies75YJrGFUFOgfKsBkmuCVGMW2ITSqM68uMYOL-akl-d2LQ8tsQlgpiMPLm4/s1600/IMG_0215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj72oPPpUdbStXDQz3Eew0Cstu4jqpqRvSTGKHEQgPeyDV2F4xCx0CAq6VHgWyFKyXaBKIdmZd3RgM3dteies75YJrGFUFOgfKsBkmuCVGMW2ITSqM68uMYOL-akl-d2LQ8tsQlgpiMPLm4/s320/IMG_0215.JPG" width="320" /></a></div><br />
Coming back with the rhubarb and a pint of beautiful strawberries, made this sauce and pancakes right away.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Vs3z9_2dNn08DUX-6NfXP6Gi39zU17uKrc7Er9aEtdHtlWxYcWbIn0avIM0rjoOCy159K30KdpnTQ8YmzaxZcpgcrsCPYrddmJ7j_HX0H0rP1ih1UnAyllFkP9RSPm6dJ_rN03ykGzNV/s1600/IMG_0512+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Vs3z9_2dNn08DUX-6NfXP6Gi39zU17uKrc7Er9aEtdHtlWxYcWbIn0avIM0rjoOCy159K30KdpnTQ8YmzaxZcpgcrsCPYrddmJ7j_HX0H0rP1ih1UnAyllFkP9RSPm6dJ_rN03ykGzNV/s320/IMG_0512+copy.JPG" width="320" /></a></div><br />
The tangy sauce was a perfect match with my bitter and sweet green tea pancakes ♥ a happy moment :)<br />
<br />
RHUBARB:<br />
<a href="http://en.wikipedia.org/wiki/Rhubarb">http://en.wikipedia.org/wiki/Rhubarb</a><br />
rubarbについて:<br />
<a href="http://ja.wikipedia.org/wiki/%E3%83%80%E3%82%A4%E3%82%AA%E3%82%A6%E5%B1%9E">日本語の説明</a>kimmyhttp://www.blogger.com/profile/17914162876588534374noreply@blogger.com0tag:blogger.com,1999:blog-3374848737503686285.post-78357218092578396512011-05-27T20:40:00.000-07:002011-05-27T22:43:11.146-07:00first guestLots of shopping for my kitchen. Pots and pans, steamer, wok, table for photo shooting, cutting board, bowls, plates, silver ware, trash can, etc. Have to like whatever I buy and luckily, I'm easy to get lost and happen to find something I've been looking for wherever I go ;) <br />
After running around all over the city for a week, macro kitchen kitty is almost ready and I did the first photo shooting!<br />
Right after I finished taking photos and ready to eat, my roommate called me and asked if I had dinner already, so I invited her...<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib7eBG8y01R9XiYTf_t-jzkb6n5DejitjboHcMlXDet5V2DXELeN6KDF_vB_D9rZW_DyLRyGt-UEPRsPj8LMDHMRCbWVV-EppOLmlz1ATTMBGe6isSUEibyoZzKssCfHB2Ol8miML1syFk/s1600/pesto+blog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib7eBG8y01R9XiYTf_t-jzkb6n5DejitjboHcMlXDet5V2DXELeN6KDF_vB_D9rZW_DyLRyGt-UEPRsPj8LMDHMRCbWVV-EppOLmlz1ATTMBGe6isSUEibyoZzKssCfHB2Ol8miML1syFk/s320/pesto+blog.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir02Cwtfc7eun5kiKjVI_vEc658bosK1NigrVviSV9c040J2Vqwtyq0uGhaRTe27lStP779o3ulgR_TrrjcUoen1INeiWjuOGTMydA2rzVqjg3H95B9MjAKPt4EqHUJydrXNQt525jivln/s1600/pesto+blog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD-htoZ6Q3c1OOMbsc8OxVDg91VqohtHQ0Zm-HgFWolrbxK6iVGC57qxP7wa71xVM3j0Mo1hYFY2AEHpmuWiddrlDQ4UKFx-v1TwUN7XmWcNwf7zBX0Gi_RDrunQEDbeFkuvKcwqh6GTok/s1600/pesto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><br />
greenmarket vegetable penne with cilantro pesto sauce<br />
香草ペストソースのペンネ・グリーンマーケット風<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMqYj5FIzem0v7x58g96RDhWjBR9MUQ45ioPXsymfwoQ7-ebjf0c-bNNWX6kBVkX6WwFm95yu9vP5z1bVJKaDgkpicBk1aebWX_eT53WcnRgwwLKZvz5WE8_JlpAPxCkOUtnYRC7tSFwiH/s1600/new+flower.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMqYj5FIzem0v7x58g96RDhWjBR9MUQ45ioPXsymfwoQ7-ebjf0c-bNNWX6kBVkX6WwFm95yu9vP5z1bVJKaDgkpicBk1aebWX_eT53WcnRgwwLKZvz5WE8_JlpAPxCkOUtnYRC7tSFwiH/s320/new+flower.JPG" width="320" /></a></div>We enjoyed the pasta and the flowers from Greenmarket.<br />
It was a nice early dinner. <br />
If you happen to be in NYC, please let me know.<br />
You might be my next guest ♥kimmyhttp://www.blogger.com/profile/17914162876588534374noreply@blogger.com0tag:blogger.com,1999:blog-3374848737503686285.post-10430269044935898472011-05-24T11:42:00.000-07:002011-05-24T12:16:05.715-07:00back to basics<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp4Qh8bLorbReXrZ7pt8IYrXlY3JqkoPldMxhc8OP0tT2rUrnNUQ-3erVGX422hTfueU19xv_FoAAKtViKKtLR7H7UgXyTs8lYWl3iNA-dlMY-qdt-EhjKCQv3VbrG1j8raew4ATIdZu41/s1600/IMG_9369.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp4Qh8bLorbReXrZ7pt8IYrXlY3JqkoPldMxhc8OP0tT2rUrnNUQ-3erVGX422hTfueU19xv_FoAAKtViKKtLR7H7UgXyTs8lYWl3iNA-dlMY-qdt-EhjKCQv3VbrG1j8raew4ATIdZu41/s320/IMG_9369.JPG" width="320" /></a></div>いただきます!<i>itadaki-masu</i> (a Japanese phrase before meals, which shows appreciation for the cook, food, farmers, the sun, etc. )<br />
<br />
This is a simple breakfast - soft grain, veg and shiitake miso soup, water sauteed greens and an umeboshi plum. Haven't had this kind of breakfast for such a long time... Working as a chef for 3 and 1/2 years, didn't care much about the food for myself. Now is the time to get back to the basics!<br />
After eating this, I felt sooooo energized and almost flew into the sky ;)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUQsLbf3tfHcxwGn4HCAnV5MY4PIYMGyq16_OR11s7qxzWxpRGeSwojnphnhrU3VIRiE2-iW4WWFaPsG0I7lkLmF8yYuWwvCp7u-26FJDUDqCewlPYSi6gdfoogJXDYBGvzaYAkkhFp7jj/s1600/IMG_9376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUQsLbf3tfHcxwGn4HCAnV5MY4PIYMGyq16_OR11s7qxzWxpRGeSwojnphnhrU3VIRiE2-iW4WWFaPsG0I7lkLmF8yYuWwvCp7u-26FJDUDqCewlPYSi6gdfoogJXDYBGvzaYAkkhFp7jj/s320/IMG_9376.JPG" width="320" /></a></div> "VIVA MACRO"<br />
Thank you :Dkimmyhttp://www.blogger.com/profile/17914162876588534374noreply@blogger.com0tag:blogger.com,1999:blog-3374848737503686285.post-48187217321798688222011-05-21T21:30:00.000-07:002011-05-21T23:02:05.867-07:00sun and moon<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7o86am6mIWynlzsjaq96r5XMVJhz0t_VKtfAXQF27XPB1uZdFRCoYbDc16w_Jhi0j1s4vZrB15GOzA6wqGj1UrR6SPTxyEgXvGcr8kZj9zFzGuGPqctvfXC9b7JEHSLLt__5AHWGqsjD1/s1600/IMG_9287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7o86am6mIWynlzsjaq96r5XMVJhz0t_VKtfAXQF27XPB1uZdFRCoYbDc16w_Jhi0j1s4vZrB15GOzA6wqGj1UrR6SPTxyEgXvGcr8kZj9zFzGuGPqctvfXC9b7JEHSLLt__5AHWGqsjD1/s320/IMG_9287.JPG" width="227" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmyPFVUPQLQ4TA3DvVymgRkHZlXM0gKvRMnKoKeuT8tt_hEbVa-DRaUh5gQ0lv2ZXORfhF5RlSjj0CYJNA2MZOrfmtBcxSxDpO_-6odwq9wfCLAzfXef_2eZyRPPF_silGsutWTumjcoo/s1600/IMG_9298.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmyPFVUPQLQ4TA3DvVymgRkHZlXM0gKvRMnKoKeuT8tt_hEbVa-DRaUh5gQ0lv2ZXORfhF5RlSjj0CYJNA2MZOrfmtBcxSxDpO_-6odwq9wfCLAzfXef_2eZyRPPF_silGsutWTumjcoo/s320/IMG_9298.JPG" width="320" /></a></div>After sleeping for a few hours in my airplane, I suddenly woke up and saw this lovely sky and the moon. 15 minutes later, I met the sun. The sun and the moon are always with us. <br />
It's a new beginning and I'm not alone because I've got you and you've got me :)kimmyhttp://www.blogger.com/profile/17914162876588534374noreply@blogger.com0