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Chickpeas and Spanish paprika

I recently mentioned my weakness for the seductive smokiness of Spanish paprika. It turns out that, in my kitchen, precious little of my supply ever makes it into anything remotely resembling proper Spanish cuisine. But there are occasional exceptions. Read More...
Posted Sunday, March 07, 2010 11:39 PM by jason | 0 Comments
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Hedgehog mushrooms and shallots

Someone may eventually convince me otherwise, but I’m pretty sure that most wild Northwest mushrooms benefit the most from a minimalist treatment. I’ve found no better confirmation of this than the chanterelle, and the similar, but slightly homelier hedgehog Read More...
Posted Monday, March 01, 2010 11:27 PM by jason | 0 Comments
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Penne with rapini and chèvre

I love rapini, the bitter Italian turnip green sometimes called broccoli rabe. Hiromi compares it to nanohana , a similarly bitter green of the rapeseed plant that’s easier to find in Japan. Both are members of the big brassica family, and, as the “rap” Read More...
Posted Sunday, February 28, 2010 9:59 PM by jason | 1 Comments
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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
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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
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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
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Okinawan Lunch at Yurakucho

Hiromi planned lunch with a few friends at Yurakucho yesterday, so we went a little early and shopped a bit at the Wakayama specialty shop and an Okinawan store to pick up some umeboshi, awamori, and various snacks and treats. After browsing shelves full Read More...
Posted Thursday, August 14, 2008 6:02 PM by jason | 0 Comments
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First dinner in Seattle (again)

Hiromi made it safely to Seattle last Tuesday. I managed to stay away from the office all day, though I did a little bit of work during Hiromi's inevitable afternoon crash. Though I arguably had time to do something more elaborate, we kept it simple, Read More...
Posted Monday, July 21, 2008 11:14 PM by jason | 1 Comments
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Black-eyed pea cakes, snatched from the jaws of defeat

Trying to be clever sometimes gets me into trouble. I was planning to make a soup this week. I thought it would be a good idea to cook some black-eyed peas one night ahead of time, so that I'd be able to eat dinner at a reasonable hour when I went to Read More...
Posted Tuesday, April 29, 2008 11:34 PM by jason | 2 Comments

One part convenience, two parts easy

A couple of weeks ago Matthew Amster-Burton wrote about some frozen croissant dough which Trader Joe's now carries, and gave the product the thumbs up. I thought it would be nice to do breakfast at home this morning, so I decided to give them a try. All Read More...
Posted Sunday, April 27, 2008 10:17 PM by jason | 0 Comments
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Baked chevre and fresh fava beans

Variations of baked chevre always haunt me. Deceptively basic, this dish really only needs a little chevre and some tomato sauce, and some fresh bread or maybe toast. And yet, I continue to succeed in finding new ways of botching a good thing. What do Read More...
Posted Tuesday, April 15, 2008 12:14 AM by jason | 0 Comments
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Kale with onions and almonds

As a small child, I already had vegetarian leanings, and generally refused red meat. Then, one night, my parents and I went out to dinner at their favorite nearby "fancy" restaurant, a Black Angus, where, without warning or provocation, I placed my order Read More...
Posted Saturday, April 12, 2008 7:18 PM by jason | 0 Comments
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Naked roasted cauliflower

Isn't this sexy? Cauliflower soup may look homely, but the most minimalist preparation of roasted cauliflower can still make heads turn. Roasted cauliflower became trendy a few years back, and I fell in love with it long ago. In my kitchen, it's become Read More...
Posted Friday, April 11, 2008 9:25 PM by jason | 0 Comments
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Tricolor roasted peppers and cheese curds

  Although bell peppers are available year-round, they're really a summertime thing. But bell peppers have been a bit cheaper than typical for this time of year, and I've noticed a few good deals. So I threw seasonality to the wind and brought a Read More...
Posted Wednesday, April 09, 2008 10:44 PM by jason | 0 Comments
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