Making a beautiful cheese board to entertain guests and friends! Here are some quick step by step guides to creating beautiful and well-balanced cheese board that everyone will remember! When you host a party, one of the easiest appetizers that you can put together is a cheese board. You can prepare and set ahead of time,…
During spring, the beautiful cherry tree blossoms into a sea of pink. For cherry blossom viewing (Hanami), make these popular spring-theme foods and go picnic under cherry trees! Cherry blossom season is a really big ordeal in Japan since full beautiful blossom of cherry flowers only lasts about a week each year. Every year, Japan’s…
via 10 Popular Foods to Enjoy at Cherry Blossom Viewing (Hanami) — Just One Cookbook
This Japanese-style wafu pasta with shrimp and asparagus is seasoned with soy sauce and flavorful dashi broth. You can make it in less than 30 minutes and it’s also gluten free! Spring is in the air! Say goodbye to hot pot and stews, and let’s welcome bright and light dishes with spring vegetable! Today I’m…
via Easy Wafu Pasta with Shrimp and Asparagus 海老とアスパラガスの簡単和風パスタ — Just One Cookbook
It’s super easy to make an authentic Japanese miso soup with savory homemade dashi. The Japanese drink miso soup almost every day with different ingredients. This video and step-by-step tutorial will help you make delicious miso soup at home! Many of you probably tried miso soup at least once if you have visited Japanese restaurants. In…
Time: 30 minutes
Yield: 4 to 6 servings
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http://cooking.nytimes.com/recipes/1018539-pan-roasted-cauliflower-with-garlic-parsley-and-rosemary
INGREDIENTS
2 medium cauliflower heads (about 2 pounds)
3 tablespoons extra-virgin olive oil
Salt and black pepper
½ teaspoon crushed red pepper, or to taste
1 teaspoon grated or finely minced garlic
½ teaspoon freshly chopped rosemary
½ cup roughly chopped parsley
½ teaspoon grated lemon zest
¼ cup roasted salted almonds (homemade or store bought), roughly chopped
1 red fresno chile, thinly sliced, for garnish (optional)
Lemon wedges, for serving
Time: 30 minutes
Yield: 4 to 6 servings
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http://cooking.nytimes.com/recipes/9118-chicken-with-rice-the-easy-way
INGREDIENTS
3 tablespoons olive oil
2 medium onions, about 8 ounces, peeled and sliced
Salt and freshly ground black pepper
1 chicken, cut up into serving pieces
1 ½ cups white rice
Pinch saffron, optional
Freshly minced parsley or cilantro for garnish
Lemon or lime wedges
Time: 1 hour
Yield: 4 servings
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http://cooking.nytimes.com/recipes/7029-roast-chicken-with-cumin-honey-and-orange
INGREDIENTS
½ cup freshly squeezed orange juice
½ cup honey
1 tablespoon ground cumin
Salt and freshly ground black pepper
1 3-pound chicken, giblets and excess fat removed
Ingredients :
Quail Eggs : 12 pcs
Horseradish : 1 tsp
Soft Cheese : 100 g
Red Caviar : 2 tbsp
Dill : 1 bundle
Ground Black Pepper – to Taste
Recipe:
1. Hard-boil the quail eggs, peel and halve, remove the yolks.
2. Combine the yolks with cheese and whip together until a creamy consistency results. Keep the ingredients at room temperature.
3. Finely chop the dill (stems off).
4. Add the horseradish to the mixture.
5. Season with pepper.
6. Add in the chopped dill and mix well.
7. With a teaspoon, form the cheese mixture into balls and place them into the quail egg halves.
8. Top each portion with red caviar and dill.
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