Recipes Discovered

Green Tea Ice Cream Recipe

Candied Red Beans Recipe

Shiratama (Japanese Dumplings) Recipe

There is a sushi restaurant nearby that Seth and Harry always are giddy about going to. Not for the sushi, although it’s excellent, but for the slugs. I had no idea what Seth was talking about the first time he told me about these slugs, but eventually found out that they are actually Japanese dumplings made from rice flour. The dumplings are typically served with sweet azuki beans, which are very common in Asian desserts. In this case, they are also served with ice cream, the favorite being green tea ice cream. It’s a very interesting combinations of flavors and textures. To me, the dumplings don’t really have a taste, but they are very gummy and chewy. The azuki beans are sweet, and have the typical texture of beans. The green tea ice cream has a very distinct, sharp flavor, and of course, is smooth and creamy. Together, it’s a very unique dessert. It’s not that difficult to replicate at home either. The ice cream is simply a custard based ice cream flavored with matcha (green tea powder found at Oriental markets). The dumplings are made by mixing sweet rice flour (also found at Oriental markets and some grocery stores) and water, and then boiling them just like regular flour dumplings. The azuki beans (found at natural food stores) are just boiled and then sweetened with sugar and corn syrup. So next time you want to serve a special dessert, remember, it doesn’t get much better than ice cream and slugs. >> Read more

Shallota Pasta Recipe

Sausage and Broccoli Rabe Recipe 

Sometimes the simplest ingredients can make the biggest flavors. These two dishes are definite examples of that. Sausage (I used sausage links, but you can also use crumbled bulk sausage), garlic, and broccoli rabe are combined to make a spicy, slightly bitter dish while caramelized shallots, Parmesan cheese, and spaghetti make a sweet and salt dish. Together, they balance each other really well. It may seem like a lot of shallots, but they actually taste amazing and I added extra to the pasta. It’s may be a simple meal, but it has a lot of complex flavors.

Hot Dandelion

It’s that time of year again when the pretty yellow dandelions start popping up all over the yard. The real activity was last week though when my mom and aunt searched the yard for the baby dandelion leaves. Apparently, the leaves taste the best well before the flowers bloom. Upon arriving home for my visit, my mom presented me with a bag of the dandelion, which we cooked up for dinner. This isn’t the first time I’ve posted this recipe, although it’s the first time I’ve made it with fresh dandelion. Since I couldn’t find dandelion last year, I substituted chicory. However, after having the ‘real thing’, I will admit the dish is much much better with baby dandelion. It has a less bitter taste and is more tender. Although I still can’t say it’s my favorite dish, it did move up a few notches. And, of course, I will try it again next year and reexamine the whole thing.