Jason Truesdell : Pursuing My Passions

A life in flux. Soon to be immigrant to Japan. Recently migrated this blog from another platform after many years of neglect (about March 6, 2017). Sorry for the styling and functionality potholes; I am working on cleaning things up and making it usable again.

From fried to simmered: apple fritters and cabbage rolls

jason

Apple fritters

Apple fritters

Yesterday I made apple fritters with some Macintosh apples. I improvised the proportions of ingredients, so I didn’t quite get the balance of flour and liquid right, and they turned out a fair bit oilier than I had hoped. The oil temperature did drop a bit, but even when I controlled the temperature precisely I didn’t quite get it right.

Of course, it set the tone for the day… I had a similarly high-fat, though fairly modestly-portioned lunch, of macaroni with a blue cheese bechamel sauce. We had a quick and dirty dinner the night before, and our top priority was to use up a few ingredients, and so I made a fairly heavy sauce and the only pasta I had handy.

Knowing I’d have a day of heavy, fatty food ahead, Hiromi and I thought aloud that I should probably make something healthier for dinner. But it wasn’t in the cards… Hiromi had a flash of inspiration, and just asked me to obtain some fresh tofu on the way home.

Vegetarian stuffed cabbage rolls

Cabbage rolls

She used kanpyo (dried gourd*) to tie blanched cabbage leaves together and stuffed them with a mixture of very fresh tofu, mushrooms, carrots and onions. She made a Japanese-ish soup stock with dried kelp and porcini, then added some western touches with some celery seed and onions.

Jaga bataa with almonds

Jaga bata

I converted a baked potato into jaga-bataa, which is nothing fancier than cut potatoes with a bit of butter, salt and pepper. I added a touch of sour cream for the Eastern European vibe we had going on, and some almonds for aroma contrast.

* The original version of this post mistakenly referred to gobo/burdock rather than gourd. That should teach me that it's a bad idea to write at midnight... but it probably won't stop me.