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 About.com

Raspberry Vinaigrette
INGREDIENTS:
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
PREPARATION:
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.

Enjoy!

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!