Still in the midst of winter, perhaps KIWI may be one of the handy available few fruits for jam and compotes.
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
White Liver Confit | 白レーバーのコンフィ Happy New Year to all my kind readers. This is the year of the MONKEY in our Japanese zodiac
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’.
Our apricot quest was fruitful than I expected. Lots of apricots, lots of ume (the soft pulp – nanko ume) and some red rhubarb along the way home through an different area of Nagano prefecture, the Hara Mura area.
it’s mostly raining in June but the good thing is it becomes a busy month for fruit jams. starting the with the japanese plum….it’s called ‘ume’ in japanese which is a very common very sour fruit when pickled. ‘ume’ is used for making sake, ume shu (shu = sake);
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。
Not often do I come across ‘white (chicken) liver’ at my regular and favorite poultry shop. The white chicken liver is a very smooth liver, not too strong of a liver smell so some who detest liver due to the strong and distinctive taste can often eat my homemade ‘white liver pâté‘. Of course the recipe can be used for regular liver pâtés but always use the really fresh livers when homemade so at least it will stay fresh for some time in the fridge. It may come to a surprise to some people, even to my many friends who made the same comment – gee, didn’t know that liver pâté was so easy to make. Yes! it is. Give it a try and you will never be buying liver pâté off the shelf with lots and lots of preservatives. The liver pâté goes extremely well with the campagne breads. (my homemade campagnes are seasame/assorted seeds, plain, walnuts and cranberry and currants.) なかなか手に入りにく『白レバー（チキン）』ですが、手に入った時は必ずパテ分を頂いて『白レバーパテ』にします。雑味がなくて、とっても滑らかで、レバーの臭みも少なく、、レバーが苦手という人もこのこのレバーパテは絶品！と言って食べてくれる人も多く。 また、レバーパテは自家製は難しいと思っている人が多く、、こんなに簡単で美味しいのならと言ってくれる友人も。自家製は冷蔵庫で１週間程度の日持ちかも知れませんが防腐剤固めされているパテは買えなくなるのは間違いなしです。是非、お近くの鶏肉屋さんで手に入ったら作ってみてください〜。決して難しくはありませんぬ。 パテーの際は是非、、カンパーニュとワインで。 White Liver Pate Recipe – 200g White Liver (chicken) 1 …
Fresh and natural grown KIWI from my sister. I’ve been waiting to ripen – which I have kept the Kiwi in a dark room concealed in a plastic bag together with an apple. Kiwi jam goes well with yoghurt and my handmade breads…especially the ‘Campagnes’. Kiwi Jam Kiwi (ripe) Sugar 20% of Kiwi Pinch of Salt Lemon Juice If the Kiwi is not ripe, keep the Kiwi in a dark room in a plastic concealed bag with an apple. The apple will help the Kiwi to ripen. Peel the Kiwi and add 20% of sugar and a pinch of salt and bring to medium boil. Once the Kiwi starts to soften in syrup add lemon juice (to your liking).
‘SANSHO’ is a Japanese condiment known as Japanese pepper. It has a very unique scent and flavor, stingy to the tongue and often used like any herb. The ‘stinginess’ is a substance contained in the Sancho stimulating the tactile nerves of the tongue, as a continuous flow of electricity through the tongue. The tactile nerves of the tongue, serves to connects to the cortical taste area to determine the taste. And for this reason, while the when the tongue is numb by Sansho and one does not feel the various taste such as rich, sweet or salty; one senses are most sensitive than usual……consequently…..the FOOD TASTES EXTREMELY BETTER!! Sansho can be grown in your own garden or in a flowerpot. But be very cautious of Hornworms as they love the Sansho leaves. Sansho is a typical company to the UNAGI (Eel) Bowl. Unagi (Eel) is a popular menu especially during the summer in Japan; taken as a recovery food during the hot and humid summer months. There are even days designated to within …