recipe

Choux pastry is what is used to make cream puffs, profiteroles, and eclairs. It is also used to make such delights such as the Paris-Brest, a giant cream puff ring filled with flavored cream.

Filed under:  basics dessert baking pastry

pbcup1.jpg

Filed under:  chocolate dessert snack retro

I wasn't too well prepared for the tartine edition (hosted by Clotilde of Chocolate and Zucchini) of Is My Blog Burning? (conceived by Alberto of Il Forno). I forgot to buy any special bread, so had to make do with regular toast bread and some pumpernickel.

Filed under:  food events snack imbb legumes sandwich garnish

steamed cake

For Japanese kids, oyatsu is a big part of the day. It means snack time, and is usually in mid-afternoon. It's sort of like afternoon tea or elevenses in England. My mother usually was working when we were growing up so she didn't have much time to make us homemade oyatsu, but when she did one of the things she'd make was mushipan.

Filed under:  bread japanese snack quickbread cake

stuffed_bread.jpg

This is the other thing served at at our Oscar-watching party. Since the show went on from 2 am to about 6:30 we were quite silly, so the food had to be low-stress, no utensils, and tasty. Both this bread and the soup (in the previous entry) were a hit.

Filed under:  bread breakfast party food baking
Keep reading Stuffed bread →

carrot_orange_soup.jpg

We had a small Oscar-watching party last night, and the two things I served were this soup (in mugs) and the stuffed bread described in the next entry.

Filed under:  soup vegetables winter

jalapenocornbread.jpg

Although I do love baking as a hobby, the fact is that it's possible to get great bread from the local bakery or even the supermarket here in Switzerland. So, most of the day to day baking I do is of quick-bread type of things.

Filed under:  bread cheese quickbread cornbread retro

nikujaga.jpg

There is a category of cooking in almost every cuisine, "mother's cooking". It means something that's simple, homely, filling, and invokes strong feelings of nostaliga. In Japanese this is called ofukuro no aji (mother's flavor). Nikujaga, or stewed potatoes with meat, is one of the mainstays of Japanese-style mother's cooking.

Filed under:  japanese potatoes favorites beef

spinachsoup.jpg
Here is my entry for the the soup blogging day proposed by Alberto of Il Forno.

Filed under:  food events soup vegetables imbb

ojiya.jpg

Continuing on the theme of temple food - simple, easy to digest food that is gentle on the stomach and the soul - here is zohsui, or ojiya. Where I grew up, we called it ojiya, which is considered a more vulgar term. Whatever you call it, it's essentially a soup made of rice, various aromatic vegetables, egg, and sometimes some seafood or chicken. It's closely related to Chinese congee.

Filed under:  japanese lighter soup rice

Pages