food report from jp
bamboo + seaweed NIKUMAN – steamed stuffed meat. similar to dampling HAMO Oshi Zushi – hamo : like eel from the sea Unagi donburi – Unagi is eel Kakiage tempura
Category: Fish and co
something from japan
many veges for Nabe bonito sashimi sashimi
Shrimp tempura with creamy spicy sauce
Last month I was in New York and of course we had dinner at Nobu again. It was delicious as usual. I had to order the rock shrimp tempura with creamy spicy sauce again. Its just to good. Back home I remembered that I have…
Grand Cru Classe
We were recently gifted with this marvellous wine – it was a tremendous pleasure to drink! What remarkable generosity on the part of the man who gave us this bottle…! Text from vintagewinegifts.co.uk Scoring 92/100 Parker points and from the very good 1996 vintage, this…
Friday is fish & chips day
Our chips are dead simple to make. Peel and cut potatoes ( same type you would use for mash). Put on a baking sheet add some oil and into the preheated oven (200° ) . Turn from time to time until golden. Sprinkle with vinegar…
Calemari & Trevisano Pasta
Got some beautiful fresh Calimari from Italy in the Globus store in Zurich and prepared the following dish: Calimari beaten and sautéd in olive oil, garlic, peperoncini for 2 minutes while adding salt, in the end sprinkle with lemon juice. Orechiette with trevisano and rocket…
original tuna fish tahiti style!!
Couper 1 demi choux, 1 oignon et 250gr de thon en très fines tranches. Poser le choux sur un plat, parsemer de l’oignon puis recouvrer avec le thon. Raper du gingembre par dessus (à volonter) et arroser le toute de sauce soja. Chauffer de l’huile…
Chermula
On of my favourite spice mixtures is the Moroccan chermula “sauce”. It’s the perfect spice to accompany a tajine. You can buy it ready made in good food stores but it’s easily made at home. 2 garlic gloves Salt 1/2 tsp sweet paprika powder a…
sushi party for ten
A lot of different california roll, sashimi, seared sashimi, nigiri and tamago.
Sepia
Another sardinian classic with us is sepia or sepioline. We marinate them in olive-oil, garlic, lemon, salt and pepper. But first we give them a proper beating. Cook them only very short in a frying pan. We had them as starters followed by vegetable spaghetti…