Courtesy of the Internet, current news appears with lightening speed. Images and information whoosh into our computers in nanoseconds. But nature needs time when nurturing true learning. When mastering the cuisine of another culture or a new baking technique, permission to make baby step progress is crucial.
Have you tasted Korean bee-bim bop? As Korean food (and TV dramas) are popular in Japan, I’d heard the term but wasn’t quite sure of the ingredients. After flipping through the pages of Linda Sue Park's picture book Bee-bim Bop!, I learned the traditional Korean dish is basically rice with mix-ins. (Instead of sweet mix-ins for ice cream, savory items are combined with rice.)
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Sesame seeds and sake wine are kissing cousins in a Japanese bento lunch box. Salted salmon (or other center piece protein) are often zapped with sake wine. A bed of rice dotted with black sesame seeds typically snuggles next to the fish.
I tossed sesame seeds and sake together with everyone’s best friend – chocolate! Why? Chocolate makes everything better. Also, Dixie Crystals is gifting...
If spring fever has you thinking about travel..You may want to sashay your way to Japan. Here's why! Hope you enjoy The Ninja Baker's Japan, Part 2.
From Hello Kitty, figure skating champions to sacred symbols and spaces, Japan is a land of contradictions and mystery. A must-see for any world traveler.
Japanese omurice (pronounced omu-raisu) is a marvelous culinary mix of the East and the West. Kernels of tomato-sauce-covered rice sprinkled with chicken are typically stuffed into the Japanese-style omelet. Omurice is like the American hamburger - readily available, easy to make AND kid and budget friendly.
Smooth as that first sip of coffee, sophisticated as a Kahlua cocktail, Carole Walter’s Great Cakes’ Espresso Cake is as soothing as jazz. Espresso flavors play rich and deep but the timbre of the cake is feather light. (Perhaps blending the butter with caster sugar for 8 minutes contributes to the fluffy sponge.) Lemon zest adds another layer of complexity. (Amazing what a ½ teaspoon of citrus zest can do!)
Combining elements of Carole Walter’s recipe for Kahlua syrup and Ganache Glaze, I created a Kahlua Chocolate Ganache to pour on top of the espresso cake.
Japanese artists like Hiroshige and Shotei have transformed the challenges of winter into masterful works of art. Although aesthetically pleasing to the eye, bitter winds and bone-chilling temps are realities for those residing in Japan...So, when spring rolled around for my spirits lifted. Instead of seeing stark tree branches shivering grey, delicate pink cherry blossoms quivered. Bushes which had been bare for months, boldly pronounced the start of a new season with fuschia and red azaleas.
My husband’s assistant (on the TV show Bones) requested that I make a flourless chocolate cake. I obliged. And covered the cake with Girl Scout Thin Mint based green frosting for today’s "Eat Your Greens!" post.
What foods and/or drinks does the color green evoke for you? When I first saw this week’s #SundaySupper Eat Your Greens theme, my mind flew to the following...
“Necessity is the mother of invention.” (A quote often attributed to Plato, the author of The Republic and other contemplative works.) Well, the folks at Gilbeys of Ireland did some serious thinking about how their fellow countrymen could enjoy their beloved whiskey without suffering stomach problems. Drinking milk before bar hopping was said to reduce those stresses. After much research, Gilbeys introduced Baileys Irish Cream into the world: A masterful blend of whiskey and cream.