All posts filed under: Sauce/Jam/Condiments/Pâté

Seasonal Spring Food | 春の食材

On a cloudless sunny day………we decided to adventure north, about a two hour or so drive up north which will take you to Gunma prefecture – one of the leading producers and suppliers of vegetables in the country and Tokyo district.

Cheese Curry Bread | 焼きチーズカレーパン

‘Cheese Curry Bread’, a recipe trial from one of my favorite bakery chef. His shop is located in a residential area of Takanawa (near Shinagawa Station) which his link to fb site – BOULANGERIE SEIJI ASAKURA. He seems to be French Bread baker studied in France and opened up his own shop in the posh residential area of Tokyo.

Apricot Jam | アプリコット・ジャム

Fresh apricots only come around in June for a bare three or two weeks in June. Since I was absent from a two week vacation this year, I asked whether the apricot farm can store the last batch of the fruit and send it to me when I returned back to Japan in early July. They were kind enough to do so. Apricot jam is my husband’s favorite jam so dare not miss the timing. Good job!!!! (to myself) The jam is delicious!!! 今年は丁度、「杏(アプリコット)シーズン」にハワイに休暇をすることになり、杏は6月にものの2〜3週間の期間しか出回らない短いフルーツ。毎年作るアプリコットジャムは主人の大好物。 今年はどうしよう〜と調べると中、長野のアンズ農家が7月の帰国日程でも送れるという杏の種類を予約。今年は冬が温かったせいなのか果実が2週間ばかり早い傾向があるみたいですが何とか冷蔵保存して頂いたのでしょうか。立派な杏が届きました。ジャム向けの商品ですが美味しいジャムができました。 北原農園 長野県中野市大字永江1933-1 電話:0269-38-2595     The recipe for making Apricot Jam is here (レシピはここ)!     保存 保存

Summer Preserves & ‘Aubergine’ pâté | 茄子のパテ

The hot sun, the hot summer yields an abundant amount of summer vegetables. More than one can consume at once in a household. My friend from our ad agency days drops by now and then, very so often on a late Saturday after spending a full day at his ‘organic farm’.

Spring Celebration Party | 春の祝賀会

Our Spring celebration party. Celebrating our newly born grandson. Celebrating our grandmother’s 96th birthday. Celebrating our niece’s birthday. And above all, celebrating and in gratitude to my husband’s health recovery. I thought I would bring in the ‘blossoms’ to our party menu……here it is. たくさんのお祝いが重なる『春』。 お姑さんの96歳の誕生日。 姪っ子の誕生日。 初孫の誕生。 そして何よりも、、主人の快気祝い。 春の彩り、春の花を食卓に取り入れたくてのメニューになりました。 作りながら、考えながら作った『バゲットとカンパーニュ』を下地に使ったカナッペ。 レシピよりも春の色彩や彩りをお楽しみください。 Using the bread of baguettes and campagne, these are small size canape breads. Since I’ve made so many variations types, like a freehand creative drawing….let you just enjoy the color and festive feel. This is a standard dish…mozzarella tomato with Italian ham. 定番の一口サイズ、、モッツァレラチーズとトマトと生ハム Roasted Paprika Flower(花パプリカ) Smoked Salmon with green peas and capers (スモークサーモンとグリーンピースとケーパズ) Pate Campagne with walnuts and rum soaked fig (パテ・カンパーニュ 胡桃とラム酒漬け無花果) 金沢からの産直。 今が旬の『のどぐろ棒鮨』『ズワイガニ棒鮨』『ぶり棒鮨』。 In celebrating our opening of the Hokuriku Shinkansen (bullet train), Tokyo – Kanazawa on March 14th; Nodoguro Sushi (Rosy Seabass) Zuwai Kani Sushi (Snow Crab) Buri Sushi  (Japanese Amberjack) From my favorite patisserie ‘Asterisque’, cake ordermade for this event. 大好きなパティシエ『アステリスク』のオーダーメイド・ケーキ。