Wednesday, June 21, 2006

trying to beat the heat

The weather has been hot and humid lately. I don't know about you, but I really dread Japan 's summers mainly because it is so humid! I know, I know, I'm from Hawaii--but until you have experienced a Japan summer (which I never wish on anyone!), you can't know how miserable a time it is here. During summer in Japan, I also dread standing anywhere near the stove to cook something--so, we end up eating a lot of things like salads, edamame (soy beans), tofu (soy bean curd)--stuff that are usually eaten cold.

Yesterday, I noticed that the lemon I had just bought was starting to turn a bit brown. I decided to zest the skin and use it to make Mildred's scones, which I posted before about (here). This scone recipe is really good and the scones come out really flaky! The lemon zest really matched with the blueberries that I used.

I also juiced the lemon to make a lemon-tarragon dressing. I didn't have a recipe to follow (plus I was too lazy to search for one), so I just eye-balled everything and it turned out pretty good (if I do say so myself!). It was really nice on a green salad.

Lemon-tarragon dressing

1 lemon, juiced
10 grinds of pepper
tarragon, amount to be measured by one cupped hand then crushed with both hands
while whisking, add olive oil to create dressing consistency
a little sugar

Notes: Remember, I eye-balled everything, so the measurements are not exact, I just went by taste and smell.

Today, as I was walking back from the grocery store, I wanted to make a dressing using raspberry vinegar, somehow raspberry vinegar has a nice refreshing imagery to it. Luckily, I found a recipe on the internet at

Raspberry Vinaigrette
1/4 cup Dijon mustard
1/4 cup raspberry vinegar
1 tablespoon dried herbs de Provence
1/2 teaspoon pepper
1/2 cup safflower oil
1/2 cup extra virgin olive oil
12 raspberries, optional
In a small bowl, whisk together the mustard, vinegar, herbs, and pepper. Gradually whisk in the oils. Add raspberries to vinaigrette if desired. This salad dressing can be made a day in advance, but bring to room temperature before using.


Notes: I cut this recipe in half, plus I only used the EVOO.

Satoshi is off on a business trip to Tokyo--he'll be back tomorrow night.

Hope you are keeping cool where you are!


Anonymous said...

Ah yes like you, I cannot stand humidity! I think it is not livable!!

Your vinaigrette sounds very refreshing!

bourgogne said...

i'm in salad mode here too. during the winter i want salad too but the veggies are horrible then. i hope to try out your viniagrette. sounds yum.

K and S said...

Hi Bea & Bourgogne,

Good luck keeping cool! Look forward to what you two come up with.

Thanks for stopping by!


jasmine said...

I sympathize...Canada, the Great White North? Not in the least not where I live.

We've already had several days with temps in the C30s (F90s--I think).

I much prefer the winter...


K and S said...

Hi Jasmine,

Wow, 30C's in Canada, that IS hot!

Summers in Hawaii are great, tradewinds, no humidity, of course it is hot though, but no humidity.

I've heard that Japan's summers are like everyday in Thailand...eww.

Take care and keep cool!


Anonymous said...

Wow, Kat!

Wonderful recipes. I just love lemon and am always buying bags full. And then of course I forget about them and end up with a glut of lemons.

I know how you feel about the humidity. It gets terribly humid here in Toronto as well. Stay cool.

K and S said...

Hi Ivonne,

Thanks! It was the first time for me to buy a lemon, but the dressing and scones came out great!

Will think of Jasmine's ice cream maker whenever it gets too humid ;)

Take care and you stay cool too.