cookies from pamcakes!
My friend Pams gave these to me on my last night in Tokyo. She didn’t make them, but I thought I’d post a picture because they’re very kakalicious - Yomogi Macaroon-esque. As you can see, they’ve become a tad disfigured in my suitcase…
p.s. I had an awesome trip and a strawberry sundae to top it all off (an upgrade to Business Class) on the flight home. Of course the boys weren’t very happy for me, but I’m sure they could care less about my sundae (they got their little peasant cups of Häagen-Dazs), or the 170º reclining seats.
Filed under Dessert | Comments (2)black sesame muff’s.
I was on the phone with the hub last night when he asked me, “Did you have something to drink tonight?”. I hadn’t, I asked him why, and his response was “…because you’re really funny.” Thanks.
He then emailed me some sort of apology, not in regards to the offensive comment, but for not getting us enough fried chicken in New York. “It’s all my faulk“, he says. (Stop typing about football for once…sigh.)
Anyway, I can’t wait to see him and McFarland in…3 days! In the mean time, I’m baking for my diabetic grandfather who needs some major cheering up…
BLACK SESAME & YOMOGI YOGURT MUFFINS.
Ingredients: (6 muffins)
2 eggs
½ cup brown sugar
2 tbs honey
1 tsp vanilla extract
½ cup plain yogurt
½ cup black sesame paste
1 cup all-purpose flour
½ tsp BS
½ tsp BP
¼ tsp salt
1 cup Yomogi (Japanese Mugwort!), finely chopped
Bake Time: 20 min, 350F
Filed under Muffins | Comments (5)udon with oysters, ginger-coconut broth.
I’ve come to assume that anything I cook is better than most anything I can buy at a NYC deli (it’s true!), but everything in Tokyo - and I really mean everything - is infinitely better than anything I could ever make. For that reason and many more, I figured I wouldn’t be posting much from here…but I also feel like I need to appease my own eyes after that gross picture from the previous post. It makes me squirm.
Tokyo is warm! And this is cool!
UDON in a GINGER-COCONUT BROTH with OYSTERS & MAITAKE.
Ingredients: (2 Servings)
4 cups Water
2 sheets Kombu kelp (can substitute with 2 tbs Dashi)
1 cup Coconut milk
½ cup Cooking sake
½ tsp Fresh ground ginger
2 cups Maitake mushrooms
2 cups Nabana, or other leafy greens
1 cup White turnips (with leaves if possible), sliced
½ tsp Coarse Sea Salt
1 tsp Brown Sugar
1 cup Oysters, shucked
1 bundle thin Udon
Boil Kombu in water for at least 20 min until all flavors are extracted; add more water if necessary. Remove Kombu from water. To finish broth, add coconut milk, cooking sake, and ginger. Add vegetables and let simmer until tender. Season with coarse sea salt and brown sugar. Add shucked oysters. Once oysters are cooked, add udon and let simmer for another 3 min or so (follow instructions on package). Serve with Momiji-Orosohi.
Filed under Soup | Comment (1)