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January 2010 - Posts

Rogue River Blue with pear and walnut

Rogue River Blue only makes the briefest of appearances whenever Beecher’s gets hold of it. Last weekend I was lucky enough to snag some, and the only hurdle to obtaining my treasure was a misbehaving point-of-sale system that was backing up the cashiers Read More...
Posted Wednesday, January 20, 2010 11:07 PM by jason | 1 Comments
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Nagaimo with umezu

Umezu , or Japanese apricot vinegar, is a byproduct of umeboshi production. It’s salty and sour, with emphasis on salty. It really doesn’t get a whole lot of play in ordinary Japanese cooking, and most likely owes its relatively wide availability in the Read More...
Posted Tuesday, January 19, 2010 12:00 PM by jason | 4 Comments

Nasu pizza

Ages ago on an ancient rerun of the original Iron Chef, I remember being fascinated by a pizza topped with thinly-sliced Japanese eggplant. I’m sure it was the least sophisticated, easiest to replicate dish on the show, but I always dug the idea. It only Read More...
Posted Wednesday, January 13, 2010 12:00 PM by jason | 2 Comments

Kabocha soup

The fascinating thing about squash soups is how absolutely minimalist they can be. Many years ago, an acquaintance of mine from Quebec served me a butternut squash soup that was really little more than a thinned puree topped with a little cream, but it Read More...
Posted Monday, January 11, 2010 12:00 PM by jason | 1 Comments

A year in Madison Valley

It’s hard to believe that Hiromi and I have already been in Madison Valley over a year. We moved from a tiny apartment in Fremont that I originally intended as a temporary place while I started up a little business. It was far from luxurious, and had Read More...
Posted Sunday, January 10, 2010 1:37 PM by jason | 0 Comments