Cold white and green asparagus 冷製ホワイトとグリーンアスパラ

Although the seasonality of asparagus is semi-lost because of year around import from other countries (especially Chile), local i.e. U.S.  asparagus appears in spring and we saw fresh white and green asparagus in a local grocery store. So for us, fresh asparaguses is still something special in the spring.



This time, the white asparagus was better than usual and I did not have to cook it too long. I served both green and white cold and made slightly different sauce from what I posted before for the white asparagus.



White asparagus:
I prepared first removing the woody bottoms by just bending the stalk until it snapped. Using a vegetable peeler, I peeled the skin except for the tips. White asparagus is brittle and  it may break as you are peeling. I placed it on the cutting board and peeled as I rolled which kept the breakage to a minimum.  I set aside all the peels and bottom ends.

In a frying pan, large enough to put the asparagus in one layer, I added water (no salt, enough to cover the asparagus) and also added all the peels and scraps of white asparagus into the pan with a lid on. I gently cooked for 10-15 minutes. I checked after 15 minutes. This batch was done by 20 minutes. I removed the asparagus but left the peels and scraps in the pan and kept simmering for another 40-50 minutes with the lid off. After I removed the peels and scraps, I kept reducing until only 2-3 tbs of liquid remained (it concentrated all the white asparagus flavors).

Sauce:
When the reduced liquid cooled, I added 1 tbs of mayonnaise, lemon juice (2 tsp or half lemon), and whisked. It is a bit watery at this point. I then drizzled good fruity olive oil while whisking until the desired consistency was reached (about 2 tbs). I seasoned with salt and white pepper.

Green asparagus:
I prepared the same way as the white asparagus. Removed the woody bottoms and peeled. I steamed them for a few minutes and cooled them rapidly.

I cut both white and green asparagus (cold) into 1 inch batons. I dressed the white with the above sauce and garnished it with chopped chives. For the green, I dressed with my usual honey mustard vinaigrette.

We like the white asparagus sauce. It concentrates essence flavor of white asparagus.

For spring, beside plum and cherry blossoms, we get profusion of blossoming giant amaryllis. My wife carefully tends quite few bulbs of giant amaryllis (she sets them outside when lowest temperature is above 40F, watering during hot summer and bring them in before winter, let them go dormant and then starts watering for the spring blossoms). All her efforts provide these fantastic flowers.

Lamb chop salad with spinach and walnutsラムチョップとほうれん草のサラダ

After our hanami weekend, the cherry blossoms started falling making hana-fubuki 花吹雪 or flower petal blizzard which was a sad but spectacular end of the cherry blossoms. When we arrived home after work, it was still bright and we quickly went out to our deck to enjoy the last of the cherry blossoms and marvel at the hana-fubuki. To maximize our outside time, we had a quick dinner salad put together from leftovers. The past weekend we had grilled lamb chops and two chops were leftover, I quickly removed the meat and sliced it thinly to make this lamb chop salad.



To make it interesting, in addition to the baby spinach and tomato, I added green beans (previously steamed) cut into small pieces, tomato and roasted walnuts. I dressed the salad using my usual honey mustard dressing (Dijon mustard, honey, chopped shallots, rice vinegar and good fruity olive oil seasoned with salt and pepper).



The cherry blossoms covered the fountain and the patio.



We have to wait until next year for hanami to occur again but we squeezed out the most enjoyment we could from our hanami this year.

Hanami 2nd day, simmered red snapper 花見二日目、小鯛の煮付け

Our every day grocery store has a small fish section but I occasionally find something good and interesting. The fish monger and his assistant there now recognize me (although we are not yet on a first name basis). One Staurday, they had small red snappers or "ko-dai" 小鯛 which were scaled and cleaned but head and fins intact exactly as I like it. The size was much smaller than usual for red snapper and perfect for serving a whole fish per person. I splurged for two. I thought of either making shio-yaki 塩焼き(or salted and grilled) or nitsuke 煮付け(simmered in broth) and decide to go with the latter. As a side, I also cooked some tofu and scallion.

I served this for hanami 花見 on the second day.



Preparation of the red snapper:
To remove the fishiness, if any, I first washed and removed the gills. Our fish monger did a good job of scaling and gutting the fish. I first boiled water in a frying pan large enough for the two red snappers to fit snugly. I placed both fish in the boiling water quickly turning them over (total of 10 seconds) and then plunged them into ice water, further washing any blood etc from the fish (#1).

Cooking broth (for cooking two red snappers below):
Water 200ml
Sake 100ml
Mirin 3 tbs
Soy sauce 3 tbs
Sugar 1 tbs
Ginger root: 6 thin slices.

Tofu and scallion (amount arbitrary).

The above seasoning is best for eating fish for sake but for eating it with rice, you may want to season it a bit more strongly (more soy sauce and sugar depending on your taste).

I scored the skin (in a cross cut) to prevent the skin from breaking during cooking and to allow better penetration of the flavor (#2).

1. I placed all the ingredients of the cooking broth in a frying pan.
2. As soon as the sugar melted, I put in the fish (#2).  Covered it loosely with aluminum foil (or "otoshibuta" 落としぶた) and let it come to a boil and immediately turned down the flame to simmer (#3). I continued  cooking them for 30 minutes, occasionally spooning the broth over the fish (but not turning the fish over to avoid any breakage) (#4). (I stopped at this step several hours before serving. I kept it covered. I reheated and proceed cooking tofu and scallion just before serving).
3. I removed the fish to serving plates and kept them warm.
4. I turned up the flame and reduced the cooking broth a bit further and added cubes of tofu and scallion (white parts first and then green parts) and cooked them for several minutes. I turned the tofu few times).



I served the fish with tofu and scallion and poured the reduced cooking broth over the fish.  On a second look, I should have taken the pictures without the sauce. In any case, we both enjoyed the fish. Since they were small red snappers, there were lots of bones and required some jedi chop stick action which my wife is better at than I am when it comes to eating fish. She donated the fish eye balls of her fish to me. (Such offerings are the cementing foundation of a good relationship!)  Just for the record, I do not eat the eye balls themselves just the gelatinous stuff behind the eyes.


Although the fish were rather small it had lots of meat and we were getting filled up. We turned on the flood lights and went into night time cherry blossom gazing or "yozakura kenbutsu" 夜桜見物.

Hanami 2nd day Rapini and omelet 花見二日目、菜の花とだし巻き

This was one of the dishes we had for hanami on the 2nd day. The deep green and bright yellow colors are perfect for spring and cherry blossom gazing. If we were in Japan, nanohna 菜の花  or rapeseed plant would have been used but as I posted before, substitutes we have here are either broccoli rabe (or rapini) or broccolini. This time I prepared rapini in the style of nanohana . I  first removed the thick bottoms of the stalks and blanched the remaining tops in salted boiling water for a few minutes and quickly cooled them down in ice water to maintain the bright green color. I squeezed out the excess water and placed them in a paper towel line sealable container for future use. To add bright yellow color in contrast, I made my usual sweet Japanese omelet or dashi maki だし巻き.



After cutting the blanched rapini into 2 inch long portions, I dressed it with "karashi-zouyu" 辛子醤油 which is a mixture of soy sauce, Japanese hot mustard and sugar.



As you can see from the shadow the sun was getting low but we have just started our hanami feast.



This particular rapini was not as bitter as usual. By soaking it in ice water, I may have reduced the bitterness. I sort of enjoy the slight bitterness but the lack of bitterness was just fine with my wife. The combination of the rapini’s still crispy texture and slightly assertive Japanese mustard flavor were a nice contrasted to the soft gentle sweetness of the dashi-maki omelet. This was a good combination in terms of colors, taste, and texture.

Hanami 2nd day with cod roe and nagaimo gelée 花見二日目、長芋とたらこのジェル寄せ

This was Sunday and the 2nd day of hanami 2015. The weather was beautiful and we maximized our time outside by spending most of the day on the deck under a canopy of cherry blossoms. We only went inside to line up food items for the hanami. I made cod roe and nagaimo gelée 長芋とたらこのジェル寄せwhich apparently I have not made for some time. I also served daikon namasu 大根なます with salmon roe, cucumber cup with tobiko roe and store bought Chinese style octopus salad.



The octopus salad was often served as otoshi at Takogrill but this was the first time we (my wife) found it at our regular Japanese grocery store. Besides slices of boiled octopus legs, it has thin strips of seasoned bamboo shoots or menma メンマ with "Chinese-style" seasoning.



Of course, the main item was my tarako and nagaimo gelée. I posted this some years ago. This time instead of Tabasco, I used Sriracha.



All items on this plate were just perfect for sake, we admired the cherry blossoms and tasted a little of these items and sipped sake. Is there any better way to spend a perfect spring day?

Easter Brunch イースターブランチ

This year Easter came very late. By Easter, it was finally getting warm and we enjoyed this Easter brunch outside. My wife made two kinds of hot cross buns several weeks ago and froze them. They were very good, so, we could not wait until the holiday and we have been eating them for some time but luckily we had some left for Easter. We had a hot cross bun, sautéed hot smoked pork (smoked in the Weber some days ago) and special creamy scrambled eggs.



The presentation above leave something to be desired but once you open the egg-shaped glass container. The color of bright yellow, green and red are indeed colors of spring.



This is slight modification of creamy scrambled eggs which was reportedly served to Queen of England a few years ago when she visited Virginia (we are not sure if she tasted it but this dish was created by Patrick O'Connor of Inn at little Washington). He did not add salmon roe just asparagus tips.



Creamy scrambled eggs:
Pasteurized shell eggs: I used home-pasteurized egg using my Sous vide machine. I am not going to cook eggs completely, using pasteurized eggs are safest. Since we god three pasteurized eggs in the refrigerator, I used all three for two servings.
Heavy cream: 2 tsp
Salt and white pepper. to taste.
Butter: 1 tsp

I beat the eggs with the heavy cream, seasoned with salt and white pepper. Although I could have just used a non-stick pan, I decided to use a double boiler. I set the lower pan on low simmer and melted the butter in the upper pan. I then added the egg mixture and started stirring/scraping using a narrow silicon spatula until the eggs were creamy but not over cooked (3-4 minutes). I tasted and added a few more grain of salt. I placed the scrambled egg in the egg shaped Japanese glass container, garnished with blanched green asparagus spear and salmon roe.

This was very creamy and the salmon roe added an additional saltiness. Perfect for a warm Easter Sunday repast.

Take-out sushi and sashimi from Kanpai Sushi テイクアウト寿司

One Friday evening, I stopped by on the way home from work and picked up sushi and sashimi combo from Kanpai Sushi. It came in the usual plastic take-out sushi container. I decide to serve the sashimi and sushi separately by re-plating with additional garnishes.  The cucumber slices, perilla leaves and pickled ginger were just transferred from the container.



I added daikon namasu 大根なます and ikura いくら salmon roe. The sashimi included flounder, hamachi, tuna, and imitation crab. This was certainly good enough for a Friday evening. The pickled ginger was better than what we buy at the Japanese grocery store.



After few more dishes, we had the assorted sushi and rolls as an ending dish. The sushi items included tuna "tekka" roll 鉄火巻き, inari 稲荷. The nigiri are flounder, tuna and tamago. It also included a small sea weed salad which I enhanced by adding yuzu shoyu sauce.



Certainly this is much better than take-out sushi you will find at the grocery stores even from the ones known for "gourmet" food. Compared to other sources of sashimi such as Catalina, with this take-out, we can have the amount we want with more variety and it is also so convenient.