For those of us living in tiny homes, vans, buses, and the like, Thanksgiving can be a difficult holiday to celebrate. It is a lot of cooking to be done in that tiny little kitchen. We made it doubly hard on ourselves by opting not …
This here is Grandma’s Impossible Pie. We used to eat it every year at Christmas, and I have recently learned why: the “impossible” part of the name refers to how it must be impossible for such an easy pie to be so dang good, …
For me, this recipe is my childhood. Growing up this dish was, at least in my mind, Mom’s specialty. It was one of those special dinners that we didn’t have every week, but every time we did eat it, I wondered why we couldn’t have it every night.
Lightly breaded chicken pieces are cooked with lemon, onions, and thyme, and then served over egg noodles and topped with the delicious pan gravy. It isn’t complicated, it isn’t hard, but it is hard to beat. Continue reading Mom’s Lemon Chicken
Steak Bearnaise is without a doubt one of the best dishes out there. What on earth is more luxurious than a fine piece of grilled beef drizzled with a hot butter sauce? Flavored with tarragon, shallots, and white wine vinegar, bearnaise sauce somehow adds both …
Furutsu sando is a subtle dessert that celebrates seasonal fruits, tastes delicious, and looks beautiful–sounds like Japanese patisserie. Something like a strawberry shortcake, furutsu sando is a sandwich made with whipped cream, whatever fruits are ripe at the time, and, traditionally, Japanese milk bread. It …
Yakitori, literally “grilled bird,” is a dish of grilled chicken, and is serious business in Japan. Like other culinary specialties in Japan (think sushi, tempura, ramen), there are many restaurants that only serve yakitori. These yakitori joints are hyper-specialized, serving up every part of the chicken, but always grilled, typically skewered, and only seasoned in one of two ways: salt and pepper, or with a lacquer-like tare glaze. And usually served alongside a few cold beers. Continue reading Yakitori
There is something undeniably wonderful about eating a big platter of sushi out in the middle of nowhere. It just feels so delightfully out of place to set out a tray of sushi rolls in a place that is miles from any water, much less …
Soba noodles are a Japanese noodle made primarily from buckwheat flour. In parts of Japan, soba is the primary starch, and people often eat them several times a day. The noodles are nutty, slightly bitter, and delicious eaten both in hot soups and cold salads. …
Ahh, tempura, that classic Japanese dish that is somehow both deep-fried and light. It brings all of the joys of fried food without leaving one feeling like they need a nap afterward. How does one create such perfection?
That light, amazing fry of tempura is achieved using a few different simple techniques and ingredients. The batter itself is made from egg, wheat flour, and ice cold water. Sometimes baking soda is used to lighten the batter, and carbonated water can be used as well. When going for maximum crispiness and lightness, I like to use a bit of both. Continue reading Tempura Platter
We have a lot of new things going on around here. One that we’re really excited about is all of the new merch in our shop! Check it out and pick up a shirt or a mug or whatever strikes your fancy. All branded with …