Kumiage Yuba | Fresh Soy Milk Skins

I say those are lucky who have never tasted certain delicacies because they don’t know what they are missing. If you didn’t enjoy eating fresh creamy and dreamy melt-in-your-mouth soy milk skins in Kyoto — kumiyage yuba — you obviously don’t miss it. With a tiny drop of freshly grated wasabi and diluted with dashi soy sauce for dipping, it is something to crave for. Fortunately, it is easy to make at home.

April 26, 2018
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Maslenitsa | Crepe Week, Day 6 | Crème Brûlée Crepes

Are crêpes better when they’re turned into cones? (c) I remember Tokyo pastry houses and bakeries surprised me. It seemed like Japanese pastry chefs took the best from European traditions and creations and perfected them even more. It was true for inexpensive street food and for desserts at luxurious, exclusive places. So, don’t be surprised to see many videos and blog stories full of excitement about Japanese crepe cones, which became a common street food in Japan. Crème Brûlée crepe cone is also a Japanese idea. I saw the pictures and I wanted it! Is it possible to make it at home without special equipment (large diameter crepe makers, spreaders, etc.)?

February 3, 2018
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under the sea in an octopus’ garden

It takes time to cook an octopus sous vide. But it’s worth the wait! You end up with perfectly cooked in its juices octopus, naturally and fully flavored, its skin intact. If you refrigerate it after cooking still vacuum packed, its juices gelatinize. It tastes amazing! It is beautiful served!v

December 28, 2017
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Glace au Beurre Noisette | The Best Ice Cream Ever in the Whole World

I kept this recipe unpublished for so long because it is part of my favorite party trick. I let my guests taste the ice cream and ask them to name four ingredients they think were used to make it. I hear all kind of answers — caramel, toffee, some say vanilla bean seeds because they see tiny black dots, etc. Everybody is genuinely surprised when I name them — milk, sugar, eggs, and butter.

October 23, 2017
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Zucchini Soup with Sour Cream and Salmon Roe

…So, my mom gave me a notebook to collect recipes. I filled half of it with handwritten family recipes my mom dictated to me, and another half were magazine clippings and recipe cards. This soup recipe came from the second half. I’ve never changed or modified it. Because this recipe is genius.

August 30, 2017
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Buckwheat | Basic Recipe

Cooking roasted buckwheat is easy. You need 2 parts of liquid for 1 part of buckwheat seeds. Bring water to boiling, add buckwheat, season with salt and sugar, lower heat to minimum, cover with lid, and set a timer for 15 minutes. After 15 minutes, turn off the heat, add butter and cover with lid for another 5 minutes. Fluff and serve.

August 2, 2017
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Baked Milk | Pryazhene Moloko | Toplyonoye Moloko

Eastern European immigrants miss the taste of baked milk. Do you know how easy it is to make baked milk at home using either slow or pressure cooker?

July 6, 2017
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My Hawaii: Smoked Potatoes

The Canoe House’s smoked potatoes were so good that we nearly leaked the serving bowl. I asked our waiter about the cooking method. He said they are cooked and mashed first and then placed into a continuously running smoker at the back of the restaurant. The level of smokiness was as delicate as a reminder of a campfire and charcoal roasted potatoes from my childhood. There was just enough butter and seasoning to emphasize natural flavors of potato. The texture was a combination of creamy fluffiness and chewable morsels. No wonder I wanted to recreate these smoked potatoes at home!

June 23, 2017
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My Hawaii: Ricotta Curdled with Ocean Water

The texture of cheese curdled with ocean water is fantastic. It is creamy-soft and, for the lack of a better word, juicy, even after straining most of the whey. I could never get the same results when making ricotta with mozzarella whey or acidic water. The ratio of salty ocean water to milk may seem scary, but this ricotta tastes surprisingly sweet with only an intriguing trace of saltiness and minerality.

June 10, 2017
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Porcini Risotto

Risotto is a quick (25 minutes!) meal to make at home. With mastered cooking method, you can easily make different kinds of healthy and delicious restaurant-quality risotto in a comfort of your own kitchen. Make sure you have the right ingredients! This recipe features whole frozen porcini mushrooms and Italian Superfino Arborio rice. They are available at our local Astin foods stores: Central Market has the rice, and Borderless European Market (BEM) — the mushrooms. The BEM porcini mushrooms are foraged in Lithuania and distributed by AmbeRye (AmbeRye Boletus Mushrooms, packaged 300 g / 10.58 oz).

April 17, 2017
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