Friday, November 25, 2011

new recipes

dressing There is a dish that Satoshi and I like at Capricciosa, their tuna and ika (squid) salad.

The ika (squid) is boiled and the tuna straight from the can, placed on top of some purple cabbage and lettuce.

I found the recipe for their dressing online at Cookpad.com, it's really close to the real deal.

Capricciosa-style dressing from Cookpad.com
250 cc red wine vinegar
10 grams garlic
1 tablespoon sugar
1 teaspoon salt
pepper to taste
250 cc olive oil
1 tablespoon balsamic vinegar

NOTES: I cut this recipe to 1/4 because the weather is getting colder and we'll probably be having less cold salads.

I threw everything into the food processor and whizzed it.

dressing (2) For the salad, I was too lazy to go out and buy some ika (squid), so I just divided a can of tuna and topped the salad with some red bell pepper.

Our tuna is only 80 grams, maybe half a can (or less) in the States?!

I used the type that is packed in water. For the dressing I spooned a tablespoon over each salad...it was delicious!

I'll probably use the rest in pasta salad or something...

porkcarrot For our main dish, I tried another new recipe from "Orange Page's Yasai ga ippai toreru mainichi no okazu".

You know I've had this mook (book/magazine) from 1996 and have slowly been working my way through the recipes.

This recipe was so easy, my kind of cooking.

For 2 people
1 carrot, cut to 3-inch in size then julienned
10 slices thinly sliced pork round
1/2 tablespoon oil
juice of 1/2 lemon

Wrap the julienned carrots with a slice of pork
Repeat until all slices and carrot are used up
Heat a pan with oil and cook pork
Finish the dish with the juice of lemon

yuzu NOTES: cooking doesn't get easier than this. The original recipe says to nuke the carrots, but since I try not to use the microwave as much as possible, I just cooked the carrots when I cooked the pork. There was still a little crunch to them, which was nice.

We got these yuzu from one of Satoshi's German language classmates, these were smaller than the ones I bought earlier, maybe half the size, but you can't beat homegrown! (Danke!)

I used 1 yuzu for this recipe.

Well, it is Friday, boy, did the week fly by. Hope you have a great weekend!

5 comments:

Japan Australia said...

The yasai ga ippai toreru mainichi no okazu looks really good. I'll have to give that a try.

Hope you have a great weekend :)

Japan Australia

Deb in Hawaii said...

Both recipe look easy and good & that salad dressing sounds pretty delicious. ;-)

K and S said...

Thanks J-A, I hope you like it :)

Thanks Deb :)

Take care you two.
Kat

Rowena... said...

Actually Kat your type of cooking is also good because the ingredients are usually what my kitchen has on hand. Definitely making that eringi ragout...probably tonight!

K and S said...

Thanks Rowena, hope you like it :) and hope you had a nice T-day.

Take care.
Kat