Life In Da Burbs

I hadn't really dabbled in the kitchen for some time so I woke up Sunday morning determined. I looked in my fridge and decided to whip up a soup the wife would be impressed with. Kabocha with Jidori Chicken Soup (Served Hot or Cold) Take the carcass of 4# chicken, season and roast (at 400 degrees) along with 6 cloves of garlic on the same roasting tray for 45 minutes. Take carcass and submerge into 500cc of boiling water. Add 3 T of salt and 2 whole shallots. Gently simmer for 40 minutes and remove stock for later use. Let the carcass cool and shred meat and reserve for plating. Break down 1/2 a Kabocha and cut up into 1 inch dice. Sautee in 4 quart pot, along with the roasted garlic cloves for 10 minutes then add 300cc of just made chicken stock. Let simmer and cover for 20 minutes. (Kabocha should be fork tender) Then add remaining stock and bring out stick blender. Puree till smooth. Add 3 T of cream and pulse another 5 to 10 seconds. Bunch in the middle of a soup bowl 2 T...

J is back from her 2 week vacation in Japan. It's nice having her back ( and telling me what to do... ). This weekend has been pretty low key. I wake up, and I naturally go to the kitchen to make her something to eat. We would then watch some TV and catch up on the past few weeks. She tells me all the fun stuff (shopping, dining out with friends, stories about our little nieces, etc..) she got to do in Japan and I got to share my domestic happenings with her. As for me, while she was gone, I took advantage of my new found freedom. I watched ESPN when ever I wanted. I watched Movies when ever I wanted. I could order Pizza or Buffalo Wings at what ever time I wanted. I ate Cup Ramen a few times and kinda liked it. Went out to the Golf range when ever I wanted. Did laundry when ever I wanted. Get the pattern? Doing what I wanted, when ever I wanted. Basically, not having to check in 24/7 like a paroley out on bail for 2 weeks. I was an outlaw! But in the end, it's nice having th...

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心込めての家庭料理。 手羽タツタ　と　にら卵

well... top 3 for sure L'Atelier Joel Robuchon at the Four Seasons Hotel New York City August 3, 2007 Executif Chef Yosuke Suga *** Menu *** Amuse Bouche - Citrus Gelee with Foam Sauce Appetizers : Sauteed Sweatbreads with Veal Jus Smoked Eel with Foie Gras Lobster Salad with Pickled Daikon Foie Gras Ravioli Soup Entrees : Seared Scallops Lollipop Frog Legs Pan Seared Foie Gras with Grapefruit Sauce Quail and Foie Gras Foie Gras Stuffed Roasted Squab with Cabbage and Bacon Japanese Hanger Steak Desserts : Chocolate Hazelnut Mousse Baba Rum Bitter Almond Souffle Macarons