All posts filed under: French Bread/Baguettes

Paella Party | パエリア・パーティー

Busy days take my time off from blogging. Once the habit loosen…..to notice that my blog has not be posted for few weeks. Wow…how fast time flies but family priorities seem to take up a lot of my time especially during the changes of season.

Juicy & Tender ! White Chicken Sandwich | 超柔らか〜い!鶏胸肉サンドイッチ

Red meat or white meat? The  ‘red meat’ gets the majority of votes, ‘white’ never gets even a glimpse of glory. We all know….white meat is more healthy than red…. but only except for the minority of genuine chicken lovers…. or California where fitness, beauty and health is like a contagious disease….. CHICKEN BREAST IS TOO DRY!!!! is a natural response. Well…here is a introduction to ‘magic cooking – how to make juicy, tender white chicken breast’.  It’s simple and of all, it truly works. I’m not selling the idea for money so just give it a try and your idea towards ‘dry white chicken breast’ will vanish – totally!!!! Turn your chicken breast into a ‘CHICKEN BREAST SOFT JUICY STEAK’ and knock out some few pounds or become an satisfying diet helper. Ooops….my story was supposed to be about this sandwich but superb meat = superb sandwich!!! (This magic cooking was introduced couple of years ago in a Japanese TV program callled ‘tameshite  gatten’ by NHK). 外国ではチキンの肉を『白肉(white meat)』か『赤肉(red meat)』、どちらにしますか?という表現を使います。 白肉はムネ肉のこと。赤肉はもも肉のこと。 ムネ肉は健康にはとってもいいと分かったいるけど、どうもパサパサ、もさもさしているから嫌い〜という意見、多いのではないでしょうか。我家の主人もその一人。 うちの主人なんかはムネ肉は鶏肉だと思っていなかったというのですから鶏さんにはとっても失礼な話です。 しかし、、 『ためしてガッテン!』の番組で紹介された魔法の料理法を会得してから『鶏肉のステーキ』は本当に別物になりました。簡単な準備方法でムネ肉が柔らかく、ジューシーで本当に別物の様に思えます。薄切りにして軽く小麦粉をはたいてソテーにしてもいいし、卵にくぐらせてソテーにしてもいいし。美味しいバゲット(むふ、我家は自家製です)に挟んで好きな具材を挟めばとっても美味しいバゲットサンドの出来上がりです。これからの季節、アウトドア活動、キャンプなどにも便利。 …

Spanish Omelette Sandwich | スパニッシュオムレツ・サンドウィッチ

Spanish omelette with potatoes and onions, a recipe from a Spanish (Madrid) cooking expert. It’s a simple dish but the semi-mashed potatoes and the onion aroma blends quite well into the omelette and above all, it serves well for lunch with a long baguette cut into half with a simple stash of butter and mayonnaise.  I personally prefer to toast the baguette which gives it a nice contrast of a crispy crust and inner soft bread, omelette and potatoes. Great for outdoor activities or a long drive!!!! 新聞でスペイン料理研究家の丸山久美さんの記事をみたので「ほくほく、とろとりのジャガイモ」というフレーズに誘われてスパニッシュオムレツを作ってみました。残ったら次に日はバゲットに挟んでも美味しいと、、、早速実践。久しぶりの遠出ドライブに作ってみましたら、、それはまぁ〜美味しいこと。冷えたオムレツはどうかな?と半信半疑でしたが味が馴染んでそれは美味なものに変身していました。 えっ、、もちろんバゲットは自家製です。 バゲットは半分に開いてトーストをしても美味しい!! Recipe provided at Yomiuri Newspaper 2015/5/2 – Kumi MARUYAMA Spanish Omelette Recipe – 5 eggs 3 Potatoes (Danshyaku) 500g 1/4 Chopped Onions Vegetable Oil / Olive Oil Peel the potatoes and slice it in thin 5mm widths. Finely chop the onions. Beat the eggs in a large bowl adding 2/3 teaspoon of salt. Place the potatoes in frying pan (diameter approx. 20cm) and add a combination of vegetable & olive oil, until 90% of the potato is covered for shallow frying. Fry the potatoes for …

Home Party Cooking | 我家のパーティお料理 | Part 7 fin

Good wine… …with good bread. Although I tend to lean to Italian food when hosting a home party, unfortunately the bread of my preference is not Italian….but French. The baguette dough can be assembled into various types of French breads. When we spent 2 months traveling from Milan to Amalfi by car, the real Italian breads were too dry and coarse and to me. Later to find out that the Romans valued their salt and was not used for daily consumption food like bread and thus the original recipes of Italian bread does not (or minimal) use salt until this very day.  Since I believe salt – a super condiment which brings out the best of each food and ingredients especially with bread  to produce a nice flour aroma. 美味しいワインには美味しいパンがつきもの。 食事はイタリアンの方が作り易いけれど、、イタリアのパンはどうも私の趣味には合わない。ローマ帝国の時代、塩は貴重は資源だったらしく、それからイタリアのパンは塩を使わないタイプが多い。パンを作らない人にはわからないかもしれませんが塩の入っていないパンは味もバサバサした食感。モチモチした食感を好む日本人にははおそらくあまり好みではない為、東京のパン屋さんは殆どがフランスパンの趣向に傾いていると思います。(あくまでも印象的な主観ですが、、) 話が大きくそれましたが今回のパーティーに用意したパンの種類。 Baguette (バゲット) Bacon & Cheese Epi – the classic Epi (エピ・クラシックバージョンのベーコンとチーズ) Epi – with well saute onions (エピ・焦がしオニオン入り) Epi-with hot fish roe (mentaiko)-this you will only find in Japan (エピ・明太子バター入り) Rustique with Japanese Parsley (Seri) , Cheddar Cheese and French Mustard セリとチェダーチーズ、フレンチマスタード入りのリュスティック さて、さて、今回のパーティーメニューの紹介は一端ここで終了です。

Homemade ‘Baguettes’ | 自家製バゲット

I’ve been meaning to put up this baguette recipe post for a long long time but since I personally am constantly evolving to improve my ‘baguette’ techniques, I have never come to a point to post this with confidence and assurance. I’ve been constantly making ‘baguettes’ (French breads) since god knows…..probably a decade by now but I cannot seem to solve just one problem which bothers me. My current agenda it for the coupe crum to open (curl back) as like a thin mountain like ridge (skin rolling back) like in this picture. I can only detect the reason to be with the steam which I have to manually insert with our gas oven at home, but I also think the shaping process may also play a vital role in the perfect of baguette making. Anyway, making French breads and baguettes is one of my addictions. The taste of baguettes differ enormously with the selection of bread flour which come in handy to home bakers at Japanese web sites for bread makers. Being able to …

Japanese Parsley ‘Seri’ French Toast | セリのフレンチトースト

Weekend coming up and a nice simple recipe for a late morning brunch. A good way of making good use of leftover baguettes or french bread in your bread bin. Any type of herbs will do but my ‘window garden’ is showing signs of early spring and I have a pot of Japanese Parsley (called ‘seri’) growing new leaves so using the ‘Seri’ and ‘Cilantro (Coriander)’ and bacon, this is is a lovely brunch recipe not sweet but rather….goes with some wine or champagne. 忙しかった一週間。 買ったバゲットが余ってしまったら、、 甘くないフレンチトースト。 遅く起きた週末の朝のシャンペーン・ブランチにいかがでしょうか? 季節の香味野菜、『セリ』と『香菜』と『ベーコン』。カリカリなバゲットが好きな方は事前にトースターでバゲットを焼いてからフレンチトーストにしてみては? ちょっとおしゃれな気分にひたれる、、シンプルなレシピです。 Japanese Parsley – Seri French Toast Recipe – 4 slices of Baguette (1.5cm thickness) 1 + 1/2 Tablespoon finely chopped Japanese Parsley ‘SERI’ 1 + 1/2 Tablespoon finely chopped Cilantro 1 + 1/2 Tablespoon finely chopped Bacon 2 eggs 2 Tablespoons of Milk or Cream 1 Teaspoon of Salt Pinch of black pepper Vegetable Oil or Rapeseed Oil Chop the Japanese parsley, cilantro and bacon. Beat the eggs and add milk or cream (desire) adding salt and pepper. Combine the ingredients with the eggs. Dip …

Weekend Bread Bakery

My weekend breads which I make for my small group of friends. My homemade bread baking goes back ….oh gosh…..over 10 years. Breads could be a time consuming process (at times) but I got totally addicted to the organic reaction of ‘fermentation’ which to think of it…a lot of Japanese food such as MISO, SOYSAUCE, SAKE are also produced from the process. My breads uses YEASTS and NATURAL DERIVED YEASTS which I hope to introduce at due course in my future blogs. A distinctive process of my bread-making is leaving it overnight to proof in the fridge which makes the bread soft and moist compared to a ultra-speed yeast boost.   Croque Monsieur Soft boiled egg, ham and cheese baked on a English Muffin Bun, served as a light lunch snack.   EGG NESTED MUFFIN Soft boiled egg nested inside a English Muffin dough.     CRANBERRY SCONES My scones is sort of a moist bread scone, proofed at least 24 hours with yeast (or natural yeast) and then refrigerated before it goes into the …