Beef Sukiyaki

I'm way into my Marukai run today...Cooked the rest of the sukiyaki meat in the Nabe Pot pictured with a little butter and peanut oil.

Chopped up an onion (large, so Scott could fish out the onion pieces) added it to the pot. Added in bean sprouts...Deglazed the pot with sake. Then put in shoyu, mirin, sugar...water (some? taste...). Rough chopped Napa Cabbage, shirataki (yam noodles) cut shorter with scissors, regular tofu, spinach and sukiyaki meat.

Bring to a boil, then lower the heat and simmer on low until you're ready to eat.

Big pot of rice...

MOCHI-SLINKYS - NON-STICK REYNOLDS WRAP

Mochi - Slinkys!!!

I picked up 2 packages of Mochi today from Marukai...My kids love mochi!

There are 14 stairs in front of my house, so the boys (usually) help bring the groceries upstairs...The mochi was spotted and subsequently requested for dinner...???

I preheat the oven to 200F...Cover a sheet pan with NON-STICK REYNOLDS WRAP and put 8 mochi on the sheet pan. Place in the oven for about 10 minutes. Then I crank the oven to broil and this is what happens! They look like Mochi - Slinkys right???

They devoured all 8...I cooked some sukiyaki meat, cut up cucumber and peeled a couple CA Mandarin oranges...They washed it down with big glasses of milk and are now playing handball. They'll probably be hungry again in 15 minutes!

SOUP

SOUP...Hearty Soup...

Got home really late tonight and had to whip up something quick cuz the Lakers game was starting at 7:30 (got lucky...it was delayed because of the Cavs/Bulls game!)...

As I'm driving home I'm thinking about what I have...Swiss chard (used the stems the other night for the "fries"), carrots, celery, onion, potatoes, San Marzano tomatoes (used the juice/puree for the pizza on Saturday), frozen brisket from last week, pasta, beans, cheese, a loaf of La Brea Pugliese...

Sauteed the mirapoix - carrots, celery, onion rough chop - in olive oil...add in the chard torn into 2-3" pieces...deglaze the pan with a splash of Sake, then added in chicken broth and the juice from the jar of San Marzanos - just the liquid. Add in the frozen brisket. Peeled potatoes cubed. Add in a handful of pasta (I used penne). Bring to a boil, then lower the heat to medium and simmer partially covered until the meat has defrosted and the pasta is cooked - remove meat and shred. Add back into the pot with a can of canellini beans and bring to a boil again.

In a bowl add a pinch of red chili pepper flakes and a grind or two of fresh black pepper, then ladle in the soup and top with shaved parmigiano reggiano. Served with bread - warmed in a 500F oven for 10 minutes - and cheese.

FRIED CHICKEN - Sunday Dinner

Fried Chicken in a cast iron skillet

(in the background you can see the sheet pan w/rack)

Swiss Chard Fries

FRIED CHICKEN - I have developed this recipe pulling from many sources. Mostly from my grandmother, Nick's Mom. She doesn't do this first step, but she might start if I tell her how much it helps to penetrate and flavor the chicken.

I prep the chicken the night before. In a bowl I salt all the pieces, cover and refrigerate.

About an hour before I want to begin cooking, I remove the bowl from the refrigerator. After 30 minutes, I add in 2 eggs whisked with 1/2 C of milk (preferable whole milk), stir to coat all the chicken. While this sits I make the flour mixture in a large pyrex dish - 1 part bread crumbs to 2 parts flour, salt & pepper to taste (quite a bit of seasoning is needed - when you dip your finger in the flour mixture and taste, it should be salty). I dredge each piece in the flour mixture and place on a sheet pan with rack (I will use this same rack to drain the chicken after it's fried...There is no fear of cross-contamination as the whole sheet pan will go into the oven for 10-15 minutes at 350F). The chicken should sit on the rack for at least 15 minutes before you begin to fry - this helps the crust to set and it shouldn't separate from the skin and meat during cooking (Nick's mom does not do this consciously, rather she is slow and methodical in her cooking it just happened organically). The other thing that should prevent the crust from separating is bringing the chicken to room temperature.

I shallow fry in a cast iron skillet with peanut oil about 1/2 way up the side of the pan. Turn when brown, remove when brown to your liking on both sides. The chicken will continue to cook - both from residual heat and when you finish it off in the oven. When all the chicken is fried, place in a 350F oven for 10-15 minutes (depending on your patience!).

While I had the fry station set up, I decided to try a recipe I had read in the Zuni Cafe Cookbook for Swiss Chard Fries - process is the similar - put the stems (only) into the egg, then flour, then egg, then bread crumbs. Let the crust set for at least 30 minutes in the refrigerator. Shallow fry until brown. The stems can be a little earthy in flavor, but it's a great way to use something that would normally be trash or compost.

We ate this with rice, sliced cucumbers and Fuji apples...This was the perfect Summer meal with EII Sauvignon Blanc.

Saturday Night Dinner - PIZZA

Pizza, Arugula w/Olive Oil, Lemon Juice & Parm & Tomatoes

Slice of Pizza with Prosciutto & Arugula

PIZZA DOUGH -

1 Packet Fleischmann's Yeast

6 C All Purpose Flour

3 tsp Salt

3 tsp Sugar

3 tsp Olive Oil

2 +/- C Warm Water

In the bowl of a mixer (I use a Kitchen Aid with a dough hook), put 1/4 C warm water and sprinkle in the yeast with a pinch of sugar. Stir to dissolve and let the yeast come alive - it will begin to bubble. Add in the next four ingredients and start the mixer on low speed. Gradually add in a cup of the water and then a 1/2 C more...You'll see if the flour will take all of the water or even more...The =/- is there because on some days you'll need more water and some days you'll need less - depends on a variety of things (like humidity or lack there of, water in the flour, etc.). Turn up the speed on the mixer and let it go for about 10 minutes...This will develop the gluten. Remove dough from bowl, olive oil the same bowl, put the dough back in and cover with a damp cloth. This can be made the night before and refrigerated at this point, or it could be left on the counter, or if needed sooner - it could be placed in a warmed oven (to the lowest setting) then turn off the oven and left to rise for about an hour. About 30 minutes before you want to start baking, preheat the oven to the highest setting. Divide the dough - depending upon the size pizzas you want to make 4-6. Roll into balls and let rest on a floured counter covered with the towel.

I use a combination of fresh mozzarella (sliced) and "low-moisture" mozzarella (grated). For sauce I use the liquid from a can of San Marzano Tomatoes.

I do not roll the dough with a rolling pin...I just stretch into the shape it wants to be made into. I sprinkle some flour on the peel, then add a couple spoonfuls of tomato juice/pulp, sprinkle on the grated mozzarella and place slices of mozzarella all around. Slide off of the peel onto a pizza stone

A few things that make this so much easier - I have a well-loved peel and a pizza stone.

Turkey w/Parmigiano Reggiano - THE SILVER SPOON

THE PHOTO DOES NOT DO THIS JUSTICE...IT IS DELICIOUS AND SO, SO EASY!!!!!!

Clockwise - Arugula w/Parm, diced tomatoes (center), "turkey & cheese", orecchiette

I often buy the turkey cutlets from Trader Joe's...I can saute them in olive oil for the kids or I can make them into turkey katsu (mayo, panko and shallow fry). Tonight the boys ate leftover brisket, but I had a whole package of turkey...Tomorrow night is dinner at Aki's with Poppy, Saturday I'm making pizza and Sunday, inspired by the Ad Hoc (Thomas Keller) and Pioneer Woman cookbook challenge, I will be making my fried chicken. Anyway, I either had to use the turkey or freeze it, so I opened THE SILVER SPOON cookbook (the cover says "Italy's best-selling cookbook for over 50 years & the bible of authentic Italian cooking"...don't own it? Get it!). I found a recipe that I had never tried - "TURKEY BREAST WITH CHEESE".

I cheat since I have the cutlets - I don't usually (EVER?) follow recipes...So I nixed the "pound the turkey steaks". I removed the cutlets from the packaging and salted them while they came to room temp. I preheat the oven to broil. About 30 minutes later I added pepper and dusted with flour. I heated a large, oven-proof saute pan (I really like All Clad!) with olive oil and added a pat of butter (the recipe just calls for butter). When browned on both sides, I splashed in a little wine (Sake actually...hey, it's what I had available!!!). Then shave Parmigiano Reggiano directly over the turkey and throw the whole pan under the broiler. When bubbly and beginning to brown I take it out and plate up.

Tonight I served with leftover orecchiette, arugula w/parm and diced tomatoes salt & peppered with a drizzle of olive oil. So yummy with EII Sauvignon Blanc - www.herblambvineyards.com

Brisket - PREP, BRAISING & A LE CREUSET

Braised Brisket, Roasted Carrots, Rice (hidden) & Arugula w/Shaved Parm

Brisket

I should have began this post two days ago when I prepped the brisket.

Day 1: I put a dry rub all over the 2 large pieces of brisket I picked up from Costco. Dry rub of your choice - anything that is suggested for beef and bbq...I always make sure there's enough (that means I add) salt, a little brown sugar and paprika. Refrigerate overnight.

Day 2: Remove meat from refrigerator, bring to room temp. Heat a pot - preferably one with a lid preferably a Dutch Oven preferably a Le Creuset (it does make a difference!!!) - add olive oil to coat the bottom. When nice and hot, add in the brisket (one at a time, if cooking more than one) and sear well on both sides (be patient!!!)...even if it burns a little it will still taste GREAT later/tomorrow! Remove meat from pot. Add in liquids (I vary this based on what I have around - this time it was red wine and chicken broth - other times it'll be beef broth, white wine, sake, water, beer, etc.) and deglaze the pan - stir the liquid in the pot and scrape browned bits of meat into the braising liquid. Rough chop an onion (I used a leek just because I had it and wanted to use it), garlic and a tomato (or a couple of small tomatoes), stir into the braising liquid. Add in the meat, turn off the heat and let cool, cover and refrigerate overnight...The real cooking will begin tomorrow.

Day 3: Begin at least 4 hours before you want to serve. Preheat oven to 350F. Remove Dutch Oven from the refrigerator and heat on the stove - bring to a boil. Simmer until the oven is preheated, then place in the oven and let it cook covered, checking every hour or so to make sure there is still enough liquid (should cover the meat by 1/2, leaving the top of the meat exposed). The two pieces I cooked fit side by side in the pot. It cooked for 3 hours. Remove pot from oven, uncover and remove meat from pot to a plate. Ladle the liquid through a strainer and into a bowl. Taste the liquid for seasoning...This will be the sauce/gravy that you add to the plate after the meat is sliced - I use the Dutch Oven to reheat the sauce (the French don't do their own dishes!). Everything can be held at this stage, so it is a great dish to serve when you're entertaining!

Tonight we ate it with rice, roasted carrots (from my MIL's farm box) and an arugula salad with parm. It was really delish with a bottle of EII Cabernet Sauvignon - www.herblambvineyards.com!!!

Orecchiette with Rapini & Sausage - 4 INGREDIENTS & PASTA WATER

Rapini

Italian Sausage

Orecchiette

Parmigiano Reggiano and/or Pecorino Romano

Boil water in a pot to blanch the rapini. Saute 1 lb. of Italian sausage (bulk or remove from casing) - stir occasionally and break up the sausage...You may need a little olive oil in the pan depending upon how lean the sausage is - mine was from the Fresno State Farm Store*. While the sausage cooks and the water boils, I prep the rapini - I don't use all of the rapini...Only the tender centers that are just beginning to flower along with the surrounding leaves...I will take a picture tomorrow (I have to go buy more rapini). When the water is boiling add a small handful (with your fingers NOT your palm) of kosher salt, add in the rapini and cook until tender (3 minutes). Remove to cool - when cool chop into bite sized pieces and add to sausage. Using the same pot, empty the rapini cooking water and add fresh water, bring to a boil for the pasta add salt. I like using orecchiette shaped pasta for this dish. Stir often - the little ears tend to stick together. While the pasta cooks I remove some of the pasta water to the pan with the sausage and rapini - this will make the sauce. When the pasta is about 3 minutes away from al dente, I use my SPIDER and scoop the pasta directly into the sausage pan and add more pasta water and continue cooking. The pasta will absorb the sauce. When it is almost done, I turn off the heat and add in about 1-2 C of cheese...Depending on flavor and thickness of the sauce.

The sausage and rapini can also be combined with cannellini beans (or with Trader Joe's Giant Beans like I did for the last Kappa reunion in Manhattan Beach) and shaved Parmigiano Reggiano or Pecorino Romano...Stir together and serve as an appetizer with bruschetta, crostini, bread or crackers.

Every time I visit my in-laws, I always bring an empty ice chest so I can go to the Fresno Starte Farm Store (here's a link: http://www.auxiliary.com/AGF/farmmarket/). I buy meats - beef, pork & lamb and fruit and veggies in season...I always go in the Summer too - 12 years ago when I was first introduced, Summer corn was 10 ears for $1...Seriously!!! These days I think they get $1 for 4 or 5, but it's worth every penny!!! Fresh picked in the early AM and in big bins for the picking by opening...There are lines out the door...Oh and their ice cream is tasty too...WAS some of my favorite until Spring Break when I tried Gunther's of Sacramento - THE best ice cream I have EVER tasted and that's saying a lot - Some of you may remember the good ol' days at Swensen's!!!

Sunday Dinner for Four

Rainbow Trout

Roasted Baby Artichokes

After a jam packed weekend (yesterday we ate leftovers...Scott had curry and I had the rigatoni with meatballs), I got home from a kid's birthday party at 6pm...Earlier today I found beautiful Rainbow Trout at Whole Foods. I salt them while they come to room temp and preheat the oven to 450F. Heat a large pan on high heat (I leave the heads and tails on the fish) coat the pan with olive oil and bacon fat (that I keep in a jar in the fridge). Just before cooking, I coat the skin of the trout with bread crumbs (I also like to use Wondra Flour). Place them in the pan and cook for 3 minutes on high heat, turn when brown, cook the other side for 2 minutes then place in the oven for 6 minutes. Serve with a side of lemon wedges, shoyu (soy sauce) and rice. The boys loved it, especially the crispy skin!!!

I'm still working my way through my MIL's farm box...Baby artichokes were on the menu tonight...Roasted with olive oil and butter and finished with a squeeze of lemon.

"IN THE HOOP" Rice Krispy Treats

"IN THE HOOP" Rice Krispy Treats

Peanut Butter Brownies

After Aki's tonight I came home and made snacks for Colin's basketball game tomorrow - peanut butter brownies and "In the Hoop" Rice Krispy Treats - DON'T ASK...I had made basketballs last time and Colin wanted them again and then thinking aloud I mentioned something about an ice cream cone with a rice krispy treat basketball on top...the cone is like the hoop...I have never made this and didn't know how I was going to make it look like a basketball, but I think I got pretty close. And with NBA Playoffs just around the corner (Noon on Sunday it all begins!), I just may be making these often and so should you!!!

Just add yellow and red food coloring to the melted butter & marshmallows...I drew the lines on the balls using tempered chocolate - I make a cone out of parchment paper, but a ziplock should work too.

I'll say it again...One of my favorite things ever invented is Non-Stick Reynolds Wrap...It's amazing and it works perfectly for brownies!!!

Friday Night - Aki's

After the boys' football practice, we went to get my dad and grandfather for our Friday night ritual. I forgot to take pictures - I think I'm still on Spring Break...We ran into friends there - check out her website - kbellsocks.com!

I think I'll FINALLY make orecchiette with sausage & rapini or dinner tomorrow night with roasted baby artichokes. I'll also prep a brisket for Sunday night dinner.

Dad's Belated Birthday Dinner - SPIDER

My dad loves meatballs - he likes spaghetti & meatballs, but I only had rigatoni. My prep time was pressed, but I still pulled it together to serve dinner by 8pm (after we got the boys to bed).

I (kinda) use Michael Chiarello's The Tra Vigne Cookbook for the meatballs...He uses it to stuff bell peppers. His recipe uses about 1 lb. of ground meat (sirloin I think, but I used ground been & pork). Combines with 1 egg, parsley, garlic, onion (I grate the onion & garlic - I like the way the juices help to moisten the meat AND as I've mentioned before, Scott is not a fan of onion - he likes the taste and hates the texture!), bread crumbs and just shy of 2 C of water (I know it sounds crazy, but these meatballs are VERY tender & delicate & melt in your mouth). I use an ice cream scoop to make the balls and put them straight onto a sheet pan. I give the balls a roll to even them out on all sides and then roast on high heat (450) for about 20 minutes and then add them to the sauce. I let them simmer in the sauce while I boil a pot of water for the pasta (I always add a small hand full of salt to the water before cooking) and then add the almost cooked pasta to the sauce & meatballs (thinning the sauce with pasta water so the pasta can finish cooking in the sauce). NOTE: I do not use a colander for pasta...I use a spider - I think it's a Chinese utensil - like a strainer with a handle...That way I always have enough pasta water.

We also had NY Steaks from the farm at Fresno State (salt & pepper about an hour before cooking and bring to room temp) with sauteed onions (not for Scott), a salad made from my MIL's farm box, my father had brought a baguette from a bakery he had been to for lunch. AND we opened a 2007 EII...

Dinner was good...I just wish I had had about one more hour...Wouldn't have been so rushed!

Quick Dinner for the boys - DRY BRINING, GRIDDLE/GRILL PAN, & SCISSORS

My drive home was horrible tonight...didn't get home until 6pm. Boys were starving - my dad picked them up from school. I threw together quesadillas and broiled chicken wings...Very odd combination, but they ate it and were just fine (with tomatoes & apple sauce). This morning before I left - on my way to take the kids to school and to meet Debbie for coffee (she's due with #3 any minute now) - I opened a package of Mary's Organic Free Range Chicken Wings and threw them into a Ziplock with salt. This is the same dry brining technique used by Zuni Cafe for their whole roasted chickens. I zipped the bag and shook and rubbed and threw it in the fridge. As soon as I walked in the door, I turned on the oven to broil and turn on the stove. I usually like to bring meat to room temp but didn't have time. I layed out some aluminum foil on a sheet pan and threw the wings on and put them right under the broiler. Turn once and after about 15 minutes of total cook time the wings were done - The wings come out crispy and perfectly seasoned. While they were cooking I was able to make 2 large quesadillas. I LOVE my cast iron griddle pan (it's double sided - grill & griddle - and double wide) and is always out on my stove top. I lay down two flour tortillas. Flip once. Add cheese then place one of the cheeseless tortilla on top. Put another tortilla down and do it again. Remove the quesadillas to a plate, when slightly cooled I CUT with scissors...SO much easier than slicing with a knife AND I don't have to dirty a cutting board.

LODGE GRIDDLE/GRILL PAN - http://www.target.com/Lodge-Reversible-Grid-Iron-Griddle/dp/B002CMLTXG/ref=sr_1_2?ie=UTF8&searchView=grid5&qid=1271394362&frombrowse=0&fromGsearch=true&node=1038576%7C1287991011&keywords=reversible_cast_griddle&searchSize=30&id=Lodge%20Reversible%20Grid%20Iron%20Griddle&searchBinNameList=purchasing_channel%2Csubjectbin%2Ctarget_com_age%2Ctarget_com_gender-bin%2Ctarget_com_character-bin%2Cprice%2Ctarget_com_primary_color-bin%2Ctarget_com_size-bin%2Ctarget_com_brand-bin&searchNodeID=1038576%7C1287991011&searchRank=target104545&sr=1-2&searchPage=1

Soup & Sandwiches! STICK BLENDER!

San Marzano Tomatoes and Immersion/Hand/Stick Blender

Tomato Soup with Parm & Croutons

Baguette with Black Forrest Ham -

King Island Triple Cream Brie, Dijon Mustard,

Kalamata & Luques Olives and Cornichons

Perfect dinner on a cool night while enjoying the last Lakers game of the regular season (the Dodgers 2nd home game is on too)...

My Tomato Soup was requested by Eric all the way in NYC! Not much to it - 28 oz. can of San Marzano tomatoes, 1 medium onion (I use yellow), a can of low sodium chicken broth, a pat of butter, salt & pepper to taste (I'm known to add a pinch of red chili pepper flakes) and a hand blender (a gadget MUST have in my book!).

In a pot, saute sliced onion (the thinner you slice, the faster it cooks) in olive oil until soft and translucent. Pour off the the tomato juice from the can. Unconventional Kor puts the stick blender into the can and purees the tomatoes right in the can, then adds that into the pot (if using red chili pepper flakes I add it now). Bring to a boil, then lower the heat and simmer on low for 15 minutes. Add in chicken broth.

About 10 minutes before serving, take the stick blender to the pot and gently blend contents. Add in a pat of butter and blend again...The soup will take on an orange color. Taste for seasoning. Serve with a sprinkle of cheese and toasted slices of baguette or just as is...This recipe doubles or triples and freezes well!

* I use the San Marzano can to hold the stick blender in between uses!

Chicken Katsu Nuggets - MAYO!

My kids love chicken nuggets just as much the next kid and my father is known to indulge them by taking them to McDonalds...So I choose to control what they eat at home as much as I can (within reason and within my means!). Things I focus on - organic eggs and chicken, milk from cows not treated with Rbst, produce from the US (local as much as possible - good luck finding bananas) and I limit their soy intake (I'm cool with miso soup & soy sauce...for crying out loud they are half-Japanese!).

Back to the Chicken Katsu Nuggets -

Inspired by Thomas Keller's Braised Breast of Veal from The French Laundry Cookbook, I have been making chicken katsu with a condiment for the last 10 years...He used Dijon mustard with panko...I use mayonnaise. Which made sense to me, mayo is made from eggs and oil so it seemed like it should work and work it did! Best Foods is my mayo of choice!

So for these little morsels photographed above, I start with organic chicken breasts and cut them (with scissors) into bite-sized pieces. I cover them with a thin layer of mayonnaise, salt & pepper. I coat the pieces with panko and pan fry in oil (I've been using Grapeseed oil lately, but have been known to use canola, peanut or olive oil.). When the chicken is brown on all sides, I remove to a sheet pan with a rack.

That's it...I try to make enough for lunch boxes the next day...Tonight this was served with a big bowl of udon and a side of hot house vine-ripened tomatoes.

Chicken Curry - Good ol' S&B

S&B Curry - Only used 1/2 of this Big Daddy Box!

Scott's Big Bowl of Curry served over rice

Scott LOVES curry...He would probably eat it every week. This is the best way I know how to make it...I have tried recipes that are cumbersome and straight-up sucked...So please send along GREAT recipes if you have them!!! I am more than willing to try to make REAL curry!!!

2 organic chicken breasts - diced then browned in a little oil. Then I add in whatever vegetables I have on hand...Today it's - 3 carrots, 5 small white turnips, 1 medium red potato - all peeled and cut into large dice. I add in a splash of sake and water to cover, then the S&B Curry "Hot"...Bring to a boil and let cook until the vegetables are cooked to your liking. I think I'll add in frozen peas tonight right before serving over rice.

My MIL gets the most amazing box of produce every week from T.D. Willy Farms (http://www.tdwilleyfarms.com/). Last week while we were visiting she sent me home with the whole box! I'll make sure to take a pic next time...Gorgeous - swiss chard, lettuce, baby artichokes, turnips, potatoes, carrots, leeks, oranges, tangerines!!!

P.s. A good day in LA...Lakers & Dodgers get Ws!!!

MaboDofu - Spicy Asian Flava!

The Staples - Shoyu, Sake, Sriracha, Cornstarch & Sesame Oil

My FAV Tofu!!!

Scott's BIG bowl of MaboDofu over rice!

This is one of my favorite quick meals - made primarily with pantry staples (if these aren't in your pantry get them!). It all came about because Scott likes the MaboRamen from Asahi Ramen on Sawtelle Blvd. I couldn't bring myself to buy the packets of pre-made MaboDofu, so I did a little research - both online and in the 8 or so Japanese American cookbooks I have. After reading through the recipes most called for some sort of chili, garlic, green onion (scallions or leeks) and ginger...I didn't have hot bean paste (tobanjan) so I improvised and this is what I created. Any home cook has access to Sriracha...The actual brand is Huy Fong Sriracha and I'm pretty sure it is available nationwide...If all else fails, call on amazon.com!

(*****Disclaimer - I DO NOT MEASURE ANY OF THE FOLLOWING!!! I SQUEEZE, DRIZZLE, SHAKE & GO! Just remember to taste, taste, taste!*****)

Brown a pound of ground meat (pork, beef, chicken or turkey...I happen to be using turkey.) in a little oil. Add in a T of shoyu (soy sauce), a T of Sriracha (or less or more to taste), a tsp of Asian Sesame Oil, a tsp of sugar, 1/4 C of Sake (or white wine or sherry). Taste and see if you like the flavors - add in more of any of the above to make it taste the way you want. Add 1 C of water...Let simmer on low for 10 minutes. Add in 1 tsp of cornstarch dissolved in water. I have 1/2 a block of tofu leftover from yesterday's gyoza that will be diced and added in at the end (I think this recipe is actually better with a whole block of soft tofu) along with 1 small fresh jalapeno and green onion if you like it/have it. It just so happens Scott doesn't like onions (something about the texture), so you'll find I often mask or in this case, omit the onions.

Please try this and let me know if you like it...Tonight we ate it over rice....Alas, there wasn't much leftover to top ramen later this week...Story of my life!

We drank an okay Viognier...Would have been better with a Sauvignon Blanc, especially an EII!!! Check out herblambvineyards.com!!!

By request...Gyoza & Rice!

After a week on the slopes in Tahoe...My kids are a little tired of french fries, chicken tenders and hamburgers...I cooked while we were gone, but didn't have access to rice - lots of pasta, but no rice! So for Sunday night dinner I made a run to Safe n' Save on Sawtelle Blvd. and picked up Gyoza wrappers, tofu and ground pork. The filling is very simple - stir together ground pork (about 1 lb.), 1/2 a block of soft tofu, sesame oil, oyster sauce, salt & pepper. Mix together - let rest 20 minutes in the refrigerator...Then get to work making the little dumplings (some day I will post video feed, I promise!)...Serve with hot rice, shoyu (soy sauce) with or without chili oil...I also made roasted asparagus with sesame seeds.