Contact Uchigohan

2023/12/25 Post a Comment

Hamamatsu, Lake Sanari "Christmas course Noël dinner 2023 for precious time with family spent at home"

Joyeux Noël !!Happy Christmas! This Christmas with your precious family on a holy night。I hope you all had a wonderful Christmas。 In our House、Don't go out for dinner at Christmas time, which is always crowded every year.、A Christmas dinner at home。Especially after welcoming my dog Chocolat、I don't go out at night anymore.、In the cold winter, the best house is ♪ to stay warm and relax.、A snow-covered Christmas tree is lit up with LEDs.、The dining table is a red and white table runner with an arrangement of pampas wreaths and pine cones.、The appearance of the popular product "Tongari Santa (Copper)" of the woodworking unit "Shimoo Design" in Toyama is also adorable。 For bright red table napkins, prepare a reindeer napkin ring,、Serve with rosemary from the garden。 My dog Chocolat wears a cute knit dress with a bright red tartan check and a Santa's hooded cloak.、Transform into Chocolat Santa。The knitted dress I bought online was a little big for chocolate.、The original children's clothing brand "Emer BABY" that we get along with in the neighborhood & When I consulted with Hitomi Kurata, who is working on "KIDS"、Got it to just the right size (thanks) À votre santé !Cheers! Champagne to add a touch of flair to this year's Noël dinner、Named after the Hero of the Orb、Gilbert & Gaillard 2022 Gold Medal winner "CHAMPAGNE GASTON CHEQ Brut"。Fine foaming in beautifully sparkling pale pink gold、The mouthfeel is smooth、Rich fruit flavor harmonized with acidity,、Plump champagne with pleasant bitterness and complex flavors。 Chocolat also has a special rice for Noël.、Gratification。 "Appetizer platter" The appetizers prepared in bite-sized pieces are、From top right: marinated salmon & early red salad、Roast Beef & Onion、Mashed Potatoes & Boiled Shrimp、Marinated mushrooms & olives、Crab & Spinach Mousse、Tomato & Squash Consomme Jelly、Served with prosciutto and root vegetable salad、Sprinkle with edible chrysanthemum jewel mum。 "French Coppa" Prosciutto Coppa with spiced and salty shoulder loin。 "Potato and celery mousse & tomato and paprika mousse" Conscious of red and white、For tomato and paprika mousse with shrimp、Potato and celery mousse with salmon roe and salmon、Serve each with lotus root salad。 "Cheese platter" is also the king of Italian cheese.、To Parmigiano Reggiano, which is indispensable in our home、フランス原産のハードタイプのミモレット、And、北イタリアのポー川流域にあるロンバルティア地方で生産され癖のあるウォッシュタイプのタレッジョ、クリームチーズ＆ラムレーズンをデルセールのソルティンクラッカーに添えて。「イタリア産大粒グリーンオリーブ」大粒で食べ応えのあるプーリア州産のチェリノーラ種のオリーブを使用したグリーンオリーブ。松ぼっくりにパールなどをあしらったハンドメイドのツリーも。「カリフラワーのポタージュ」玉葱を燻製ベーコンと一緒にじっくりとバターで炒め、カリフラワーを野菜ブイヨンとスパイスで煮込み、豆乳と生クリームで伸ばした濃厚ポタージュ。「ムール貝と浅利のトマトリゾット」日本で作られるイタリア米をオリーブオイルで炒めてから、野菜の旨味たっぷりのトマトスープと魚介の出汁を投入しつつ、かき混ぜながら煮込むトマトリゾットは、スパイスを効かせ、浅利とムール貝の出汁を存分に味わいます。「舌平目のムニエル帆立のフリット小蕪レモンクリームソース」「舌平目のムニエル」は子供の頃から料理人であった父の作るムニエルが大好物で思い入れのある一品。軽く塩胡椒をして小麦粉をまぶし、焦がしバターでソテーし、刺身用の新鮮な帆立貝柱をフリットにし、小蕪と一緒に添え、酸味のあるまろやかなレモンクリームソースに合わせて。身はふっくらと舌平目の旨みの濃い味わいが楽しめます。「あいち牛のフィレ花びら茸クレソントリュフソース」常温に戻した「あいち牛」のフィレは軽く塩胡椒し、ニンニクと唐辛子の香りを移したオリーブオイルで表面を全て焼き上げ、旨みが逃げ出さないようにアルミホイルで包んでバルミューダの保温で寝かせ仕上げます。クレソンとソテーした花びら茸を添え、白トリュフ入りの塩と黒トリュフ入りの醤油ベースのソースでいただきます。身は驚くほどに柔らかく歯切れも良く、癖がなくあっさりとしながらも品のある味わいの「あいち牛」に舌鼓。「パティスリー・ラ・ヴェリテ/Patisserie La Verite/シャルロットフレイズ」ケーキは今年も大好きな「パティスリー・ラ・ヴェリテ/Patisserie La Verite」を予約。毎年人気の「シャルロットフレイズ（2〜3名用12cm）」は、サクフワのビスキュイ生地に、たっぷりの生クリームと丁寧に炊き上げたカスタードクリーム、苺はスライスせずにそのまま丸ごと入り、甘みと酸味のバランスに優れたジューシィーで濃厚な苺とクリームをたっぷりとサンド。サクッとした軽い食感が楽しめるビスキュイ生地が良く合います。コーヒーはもちろん袋井の自家焙煎珈琲豆屋「まめやかふぇ/パラダイスプレミアム」。遅がけのコーヒーなため、少し軽いテイストで淹れ、大正解！毎年、イヴからクリスマス当日まで、クリスマスJazzをBGMに、Make and eat with wine in hand、Eat and drink、ゆったりとした時間を感じながら食事を楽しむ我が家のNoël dinner。皆様にとって今年のクリスマスはどんな夜になりましたか？ Joyeux Noël, bonne et heureuse année 2024! (Merry Christmas、幸せな新年2024年をお迎えください！）...

2023/05/24 Post a Comment

Hamamatsu / Lake Sanai "Prosciutto & Sausage Association of Oishi Farm Ham Workshop in Kakegawa"

We invited Mr. Takehiro Odagi, the owner of the French bistro "L'ESPRIT Zen and Wine" near our house, and Mr. and Mrs. Saori, a midwife and wife of "Hidamari Midwifery Hospital".、Host a home party at our house。Previous、There was also a history that it was purchased at the solo exhibition of the Toyama potter "Mt. Satonaga" planned by us and held in Hamamatsu.、You will see ♪ the works on display in our gallery The home party on this day is、As a shop specializing in handmade ham and sausages in Kakegawa、Sweeping prizes in international contests、Holding a "prosciutto and sausage party" of "Oishi Farm Ham Workshop" that is making foodies growl、Enjoy the wine! The table coordination on this day is、Decorated with hydrangea dried flower wreath and cool table runners、To the Center、For eating sausages and campagne freshly baked、Prepare the "Table Grill Stone" hot plate from the Dutch home appliance manufacturer "PRINCESS"。The too-beautiful hot plate that won the design award、Oil-free cooking is possible with far-infrared effect.、The central slit wicks out excess oil for a healthy finish.。Easy to clean、Dirt can be wiped quickly。The clean and simple design and the base made of bamboo material are convenient to carry.、It is easy to fit in and stylish even if you put it on the dining table! "Champagne Charles Joubert Special Reserve Brut" A traditional champagne produced by a very long-established champagne house with a history dating back to 1760.、The rich flavor is brought out by the high ratio of black grapes from Epernay.。Sparkling golden color、Fineness of foam due to in-bottle aging。For apple and grapefruit fruits、Subtle brioche aroma。The powerful taste of ripe Pinot varieties has a good balance of acidity and astringency! Cheers to a wonderful relationship! "Oishi Farm Ham Workshop, Iberico from Treverez Sebo 36 Months" Prosciutto from the village of Trevélez, the highest in Spain,、It is recognized as the highest production area of jamon serrano in Spain.、1From this single raw material to the production process, it is strictly controlled by the Trevélez Association and certified as "Denominacion Especifica".。Because this Iberian pig is free-range in Debaesa、There is a clear difference from domestic pigs.、The fat is white and sweet,、The salty taste is moderately elegant、A gem that feels deeper in taste the more you chew! "Oishi Farm Ham Workshop Pershu 24 Months" This is domestic prosciutto、Pershu made by Masatoyo Tada of "Bon DaBon", the only official Parma ham craftsman in the Japan。Japan, there are very few shops that can handle his prosciutto.、Yoshihiro Oishi, the owner of Oishi Farm Ham Workshop, is also one of the respected prosciutto craftsmen.。Pershu, which is provided in a delicate thinness that can be seen, has a beautiful pink color.、You can enjoy the mellow aroma and melting sweetness! "POWA POWA BREAD" THIS TIME、Order the favorite bread of Kakegawa's popular boulangerie "POWA POWA"。As a meal bread、Goes well with prosciutto and sausages "Pan de Campagne、Complex、We received three types of "Gama Bread" delivered! "Pain de campagne" A flavorful and slightly sour country bread containing domestic wheat, rye and whole wheat flour。With yeast caused by a traditional French manufacturing method called Levan mix,、Unique flavor and acidity、The moist melt-in-your-mouth contents and the aroma of the slowly baked skin create an exquisite harmony。It is a bread that is perfect for stewing and red wine, and you want to enjoy it at night.。 "Complet" with 80% domestic whole wheat flour、Moist and slightly heavy meal bread。The aroma of grains is rich,、Bread full of flavor that spreads the original umami and sweetness of wheat when chewed。Bacon or butter、It goes well with creamy cheeses, etc.、It also goes well with the unique E.V olive oil.。 "GAMA PAN" "GAMA BREAD" IS DIFFERENT FROM CAMPAGNE AND BAGUETTE、No underlying roots or rules、Experience and knowledge gained so far、It is Powapowa's original bread that has been shaped by concentrating technology.。Sober、Easier to eat、Aiming for bread that will be the sustenance of daily life that you will not get tired of、It is baked while evolving day by day。Domestic wheat、Whole wheat flour、Spelled wheat、Organic rye、Slow fermentation using three kinds of homemade yeast for barley、Aged and baked、It is a bread that is easy to match with meals with a very high water absorption rate and is fresh and melts in the mouth.。 "Italian Green Olives" We who like moderately firm olives with seeds。This time, the seeded olives of "BELLA PORTATA"。Using Olives from Sicily、With the new pickling method that is not fermented with lactic acid, the salt equivalent is 2.0g per 100g, so you can enjoy a moderate salty taste and texture! "Homemade Potesara" before、At Zen's shop "L'ESPRIT Zen and Wine"、Because I received "adult potesara" using iburigako and black olives、This time, I would like you to eat my potesara.、I prepared it from the morning。Boiled eggs on potatoes、Chikuwa、Large leaf、Cream cheese、Mayonnaise、Soy milk、French Camargue salt、It is an adult potesara that combines Japanese and Western elements with coarsely ground black pepper.。 "Homemade Caponata Mackerel Curry Version" Another item prepared for wine is、Eggplant on tomatoes、Onion、Paprika、Caponata with zucchini and plenty of summer vegetables。This time the、Mackerel stewed in miso and about 20 kinds of spices from Indian curry、I'm finishing it with caponata for my original mackerel curry.。It was very well received by Mr. and Mrs. Odagi.、Next time, let's ♪ also try "Japanese mackerel curry" "Zensan's homemade caponata" Because Mr. All also offered us homemade caponata.、I was able to enjoy eating and comparing! Compared to my caponata with diced summer vegetables、Caponata cut into rings and large pieces has juiciness.、This is also because spices are used as a secret flavor.、It becomes a caponata with an unusual arrangement、The chopsticks are the taste of the wine, and I will leave the wine uncorkage to all of you, who are ♪ also chef sommeliers.、Quickly open with familiar hands! Marcel Richaud Vin de France Rosé (Marcel Richaud Vin de France Rosé)、The French that the two of you offered to accompany the prosciutto is a rosé of Marcel Richaut from the Rhône region.。Breed、Grenache Carignan Syrah Counoise Mourvèdre, etc.、A lightly colored one that is adorable。For the aroma of quince and grape pulp、There are also fresh acids like ruby grapefruit.、You can enjoy a well-balanced taste。There is a hint of spice in the aroma、It goes great with spiced dishes and meat! Princess hotplate temperature regulation、It is as simple as turning the dial.、Min：Approx. 80~90°C Mid：Approx. 160~180°C、Max：Approx. 240~250°C。Mid is enough to rebake bread。Different from a toaster、I'm glad ♪ that I don't accidentally overcook it. "Oishi Farm Ham Kobo Pate de Campagne (Liver Paste)" Mix fresh domestic pork liver with pork toro、Oven-baked pate de campagne。The sweetness of melted fat and the rich taste of liver are accented with spice aroma and pistachio accents.、The perfect dish for wine guessing。Accompanied by Powapowa's rebaked compost、Eat while loosening! "Homemade mushroom pottage (cold)" with new onions and brown mushrooms、With hanging bacon、Stewed with vegetable broth or herbs、Blendered pottage is、Cream or milk、No soy milk、Enjoy the original taste of the ingredients。 "Oishi Farm Ham Workshop 3 types of sausages" 3 types of sausages、Boil everything to the hot plate。 "Chicken sausage" unusual for sausages、Chicken sausages made with lean chicken。You can enjoy it lightly with a plump texture.。 "Mozzarella Wurst" Oishi Farm Ham Kobo's popular No.1 sausage "Mozzarella Wurst"。Mozzarella cheese and herbs are kneaded in the dough.、The cheese will overflow at the moment of crispness! Enjoy the umami of meat and the richness of cheese、It is a popular sausage for children and adults。「ウインナーヴルスト」牛肉と豚肉で作る絹引きタイプのソーセージ。When boiled, the skin becomes plump and crisps! It is the lightest sausage among smoked sausages and easy to pair with breakfast.。「ヒューゲルジョンティ（Hugel Gentil）2018」高貴品種のブレンドによって作られたワインを「ジョンティ」と呼んでいたアルザスの古い伝統を復活させたもの。In Jonty、Spicy flavor of Gewürztraminer make up、Pinot Gris of the body、Riesling finesse、Muscat Berry flavor、And the freshness of Silvaner is in perfect harmony。Is dense.、ピュアで花とフルーツに満ちた香りが魅力的でフレッシュな若々しい味わいが楽しめます！「レモンクリームフジッリ」生ハムとソーセージを楽しんだ後に、Swallow while picking lightly、In the fuzzili of short pasta in the shape of a spiral、I made a refreshing pasta with lemon cream with a chuckle.。Chop green asparagus and smoked duck ham from the vegetable cellar、a pinch of garlic and black pepper、Emulsified with lemon cream、最後にパルミジャーノレッジャーノをグレーターで削り添えれば完成です！食後は、袋井の自家焙煎珈琲豆屋「まめやかふぇ」の美味しいコーヒーを淹れて、お茶菓子タイムと参りましょう♪ 「オークリウールドゥヴァン（Aux Crieurs de Vin）の焼き菓子」豊橋のクラシカルなフレンチを提供する「オークリウールドゥヴァン（Aux Crieurs de Vin）」の焼き菓子たちを差し入れてくれたので、To accompany your coffee。「ブラジリアン」...

2022/12/27 Post a Comment

"Christmas dinner with my dog Chocolat at home on holy night 2022"

Christmas with your precious family on a holy night。What kind of Christmas did you have? At home、Every year、No crowded Christmas dinner、It will be a Christmas dinner that you will welcome at home! Especially after welcoming my dog Chocolat、I don't go out at night anymore.、A warm house is best ♪ in the cold winter This year, our house is newly unified with Scandinavian vintage.。Inspired by Scandinavian winter、Snow-covered tree decorated with ornaments and LEDs、Bright red ribbon on an adorable warm Christmas tree。Table coordination is Christmas-like、White-bearded Santa's bright red table runner、Lay out a red placemat、Served with a wreath of pine cones。As a new friend to feel more like Christmas、At the table, let's have the popular product "Pointy Santa (Copper)" of the Toyama woodworking unit "Shimoo Design" participate. Christmas by candlelight Your dog Chocolat is also dressed up in Santa's ♪ hooded cape、You're ready to go as a Chocolat Santa! This year's Champagne is、"Janisson Baradon Brut Cuvée Noël" requested by Alex Tsai of Sommelier in Taiwan。I did! "Janisson Baradon Brut Cuvée Noël" by Cyril Baradon, one of the "eight pioneers of the future of Champagne"、A cute design bottle limited to Japan with a Christmas motif。Alex, who works as a Sommelier in Taiwan,、It seems that they collect this limited edition bottle every year.、There is a request message to purchase this Japan limited edition.、To get。It is also a Christmas limited bottle、Pop design to decorate the Christmas table。It will also be a great gift! The breed is、50% Pinot Noir、50% Chardonnay for a soft mouthfeel、Rich、A well-balanced champagne with a plump taste that feels honey! "Appetizer platter" bowl："Mt. Sataga" gen petri dish clockwise from above、Dried tomatoes pickled in olive oil、Shinken aspic (pork ham jelly)、Prosciutto apple、Bite-sized spinach quiche、Herb Loaf、Shrimp white sauce、Mini penne in tomato sauce、Marinated scallops、Pickled olives、Salmon roe and the aroma of smoked salmon dill、Each has a gentle taste and is the perfect assortment to accompany wine! "Seafood consommé jelly and tree finish" A refreshing dish of boiled shrimp and scallops with consommé jelly。A tree with reddish-yellow paprika and asparagus green to decorate Christmas colors。 "Shinzuke olives" Fresh freshly pickled olives made by pickling olives freshly harvested this year in salt water at the own farms of the domestic olive farm "CREA FARM" in Japan and Fujieda, Shizuoka.。 "Omar Shrimp Bisque" Brings out the rich flavor of Omar shrimp、A luxurious pottage of tomatoes and flavored vegetables。 "French bread with walnuts and mortadella with pistachios"："Shimoo Design" bread is sourced from "Brille"。For fragrant French bread with crushed walnuts in baguette dough、Served with mortadella with pistachios。 "Paccheri Bolognese" vessel："Mt. Yeong" áge iron bowl to be a wine guess、Cheap picked-up tubular short pasta packeri with bolognese sauce with mushrooms。 "Homemade escargot butter with cod and seafood" lightly salted and peppered、Sautéed cod with flour with garlic、Mussels and shrimp、With the addition of tomatoes、For steaming with homemade escargot butter and white wine。 One dish made with red and green Christmas colors in mind。The rich escargot butter is delicious even on bread! Monjar Mulnais Vosne Romanée 2017 (DOMAINE MONGEARD-MUGNERET VOSNE-ROMANEE)" Vosne-Romanée, a village praised as the "jewel of Burgundy"。The variety is 100% Pinot Noir、Cherry or strawberry、The nuances of the forest undergrowth、Aromatic and meaty、Good balance of fruit and spices、A delicious wine that leaves an impression with its thickness and gorgeous richness after aging! "Duck confit with mushroom cream sauce" French cooking method confit simmering in low temperature oil。Relax softly、For duck confit with concentrated umami、Combine with a rich cream sauce with plenty of mushroom flavor、Brussels sprouts for garnish、Radish、Served with butter sautéed little baron。 I put a big shiitake mushroom on my plate that my husband who doesn't like shiitake mushrooms can't accompany (laughs) The meat is in a soft state.、Only the skin surface is crisp and baked with a burner to add aroma.、For the best feast! Chocolate is usually made with brocade chicken fillet and vegetables as the staple food.、This day is special、If you reward the duck confit without sauce a little cleverly,、It、I was satisfied with the meal (laughs) "White Kabikarpus、continuity、Mimolette Cheese from Fermier, a cheese specialty store in Tokyo。Border with Switzerland、A slightly younger 8-month aging of the famous product "Comté" of the Franche-Comté region、The name comes from the French word "mi-mollet", which means "half soft".、18Month ripening "Mimolette"。Tategamori Highland pork salami "Shirakabi Karpus" aged with white mold made at "Tategamori Arc Ranch" in Iwate over a period of about one month。 Patisserie La Verite Cake："Mt. Satong" Gen Daidai Plate Christmas Cake This Year、Hamamatsu is a cake from the popular patisserie "Patisserie La Verite" in Ohiradai。Because you don't need a one-hole cake to eat with a couple、3 types of cakes with different flavors。 "Noël pomme" Cute bright red dome shape "Noël pomme"。This is a Christmas-only cake with a mousse made with jelly made from "MARIAGE FRRERES" tea and Marco Polo hidden in an apple mousse.。Take a look at the official Instagram、I like Mariage Frères, so get this one! A very elegant cake with a smooth mousse of Marco Polo's flavor, characterized by the sweetness and sweet aroma of apples! "Gianduja" Inside the rich and rich glossy glassage chocolate、Smooth and high-quality milk chocolate mousse with a fragrant aroma of nuts、A superb dish that chocolate lovers can't stand! Mont Blanc aux marrons with a sweet potato-like base、Whole chestnuts in unsweetened crème fette、The combination with rich marron cream is exquisite! "MARIAGE FRARES" TEA MARCO POLO TEA NAMED AFTER MARCO POLO, AN EXPLORER WHO SERVED THE POWERFUL KUBLAICAN OF THE TIME.、Chinese and Tibetan flowers and fruits are used、Honey or vanilla、Black tea with a smooth sweetness reminiscent of caramel。To match the cake of "Noel Pomme" using this Marco Polo、〆's drink is not coffee, but tea! Christmas Jazz as background music、Make and eat with wine in hand、Eat and drink、Christmas dinner at our house where you can enjoy a meal while feeling a relaxing time。For you too、It must ♪ have been a good Christmas Joyeux Noël, bonne et heureuse année 2023! (Merry Christmas、Happy New Year 2023! ）...

2022/07/26 Post a Comment

Ginza L'Arjan Sommelier and Manager

銀座の一等地にあるミシュラン一つ星のフレンチ「レストランラルジャン（Restaurant L’ARGENT）」！今回、Kibou Ogura, who is a sommelier and manager of Larjan,、Although it was a holiday business trip、我が家へお越しくださることとなり、For lunch time、I was able to give you heartfelt hospitality! Between Tokyo and Hamamatsu, it takes 1.5 hours by Shinkansen。Considering the time to return、I heard that the stay time on this day is 2-3 hours、Featuring a Champagne appetizer as the main dish、Pasta、Prepared with a short course of water confectionery。 Summer is beginning to take off.、The welcome drink on a sunny day is "PERRIER JOUET GRAND BRUT"。It's one of my favorite Champagne ever! Sommelier Mr. Ogura served smartly without hesitation、I want them to be "one person in the family" (laughs). Beautiful golden bubbles poured from a well-chilled bottle。It's the start of a great time! "PERRIER JOUET GRAND BRUT" Perrier-Jouët Company, a long-established Champagne Maison founded in 1811,、1861In the year became Queen Victoria of the United Kingdom、In addition, a venerable Maison who was given the life of a purveyor of the French royal family。The solid composition and complexity of Pinot Noir and the heaviness and harmony of Pinot Meunier、And the elegance of Chardonnay, synonymous with the Maison, adds glamour to the finish.、Enjoy an elegant, refined and harmonious Champagne! "Appetizer platter" bowl：MARS HIMAWARI φ250 Appetizer platter、Prepared with my favorite European-style side dish "Küche"、From the front left hand side, "Pathé de Campagne、Mackerel Escabeche、Marinated onions、Kiwi salad with cucumbers、Peperoni Piccante's five-seeded dish! All salty and gentle、Herbs are good、Mr. Küchere's side dish that always gets lost only with the best appetizers for wine。It is also the second kitchen of our house (laughs) "Peach prosciutto roll with sour cream" bowl：Shimoo design Ukisama Marubon φ280 "Peach prosciutto ham roll" that is always made when peaches are in circulation is、Dip the cut peaches in lemon juice and then、Italian Prosciutto、14Rolled in month-aged prosciutto、Served with sour cream and mint on top、A pinch of French Guerlain salt、Sprinkle the EX Virgin Olive Oil and you're done! Because the peache skin is beautiful in color and has different nutrition from the pulp、Half peeled for texture、If you leave the other half of the strong color part, it will be good for the appearance! "Special Potato Salad" "Marinade of Olives、Jalapeño in oil"、A peculiar potesara taught by his wife who is a good cook、I added a little arrangement and it is a dish that has become a staple of our house、We will introduce you to the ingredients and recipes! [Ingredients] 5 potatoes native to Mikata、2 boiled eggs、5 bamboo rings or bamboo kama、Large leaves: 20 sheets、Philadelphia cream cheese 60g、 Mayonnaise 20g、50 to 80 ml of milk (the amount that becomes smooth by adjusting according to the moisture content of potatoes)、1/2 teaspoon French Camargue salt [How to make] (1) Wash the potatoes well and boil them with the skin (2) Peel the boiled potatoes while they are hot、Mash while leaving roughness with a fork (3) Add mayonnaise to cream cheese returned to room temperature and mix with a spatula until smooth (4) Add milk to mashed potatoes and smooth with a spatula (so as not to crush coarse potatoes) (5) Add (3) to (4) and mix (6) Add salt and mix (7) Divide the bamboo ring vertically into four equal parts and cut into coarse dust and mix (8) Cut the boiled egg into coarse dust and mix gently (9) Cut the large leaves into small pieces and add and mix while scattering (10) If you taste them well, lay them down a little in the refrigerator and take them out just before eating.、Serve with large leaves and lettuce "Pork Lyette Classic" "Brille" classic with pork riette、Bake crispy in the toaster and serve! "Domestic Honeyboy Mix Nuts06 and Cream Cheese Canapés" Bowl：Shimoo design Ukisama KAZARIDAI W500 × D90 × H30 Honeyboy roasted mixed nuts in June nectar of "Honeyboy" made by local senior beekeeper Mitsuru Kawamura with 100% pure domestic natural honey made by m-heating, concentration and no additives at all.、Combine nuts and cream cheese with plenty of nectar、Canapés served with wheat germ crackers。Cream cheese canapés that go well with honey and fragrant nuts that can enjoy refreshing sweetness and floral aroma are、It is a standard menu of our house! Every summer, I ask Shigenori Suzuki of "Yamamatsu Suzuki Farm"、I'll harvest basil.、In the heat of summer、I've been picking fresh basil! With this freshly picked fresh basil、Make "homemade basil paste" every year。Not to mention pasta, soups and salads、It can be applied to sauces for seafood and meat dishes、To be an indispensable all-purpose seasoning for summer treats、Highly recommended! If you can get fresh basil、Please try it! [Material] Basil (weight of torn leaves only)250g、EX Virgin Olive Oil 500g、Dosage of EX virgin olive oil for preservation、 Parmigiano Reggiano (preferably from 18 months to 24 months) 150 g、50g pine nuts、5 pieces of garlic、15 g salt、200g以上の保存瓶5個程度［作り方］材料を準備してミキサーに入れるだけの簡単レシピです！ ①バジルは茎から外して葉のみにする ②パルミジャーノレッジャーノはチーズグレーターで削る ③ニンニクは皮を剥き縦半分にカットし芯を取る ④ミキサーにEXバージンオリーブオイルを入れ、Garlic、Pine nuts、バジルを蓋の手前まで入る量の順で入れミキシング ⑤少しずつバジルを足してミキシングし、バジルが終わるまで都度足しながらミキシング ⑥最後にパルミジャーノレッジャーノと塩を入れ味見しながら調整 ⑦煮沸消毒した瓶に詰め、乾燥防止とカビ防止のために表面にEXバージンオリーブオイルを静かに流し込みペーストを隠して蓋をする ※賞味期限は冷蔵庫保存で2週間程度、Freezer storage for 3 months as a guide。 "Special Genovese Pasta" bowl：釋永岳 age 鉄鉢 Φ130 微塵切りにしたニンニク、Talon、Tempered panzettas with olive oil、Add sliced white mushrooms、"Homemade basil paste" prepared the night before with fresh cream and milk、In a sauce stretched with vegetable broth、Add boiled pasta (Millelirege) and a little boiled juice、Emulsified in a frying pan、Finally, add lemon juice and finish! After serving in a bowl, lemon peel is added with cheese grater、爽やかな香りも乗せましょう！「天使音マスクメロン」〆を飾るデザートとして、私たちが愛してやまない果実の王様「天使音マスクメロン（Amane...

2021/12/26 Post a Comment

Hamamatsu "Noël Dinner 2021" A blissful Christmas night at home with your dog Chocolat!

My house is always every year and I don't eat out at Christmas.、It will be a Christmas dinner without a couple water、This year、Like last year, my dog Chocolat joined、It will be a Christmas night to spend with chocolat! For days, I worked out a plan to say, "What shall I make this year?"、While referring to the cooking photos of their favorite chefs、I also thought about serving、I will do my best to have my professional photographer's husband take beautiful pictures! Incorporating carefully selected ingredients from the butcher shop and local seasonal vegetables、Take care of the aroma and heat、I'm looking forward with eyes、In addition、Let's make it with all our heart so that you can taste it and be happy! What makes our Christmas table gorgeous?、Regardless of Christmas spec table code、Thanks to the works of my favorite Toyama artists who are always indebted to me。By serving on a nice bowl、いつもの食卓よりも少しだけグレードアップして楽しみたいと思います！「ユレ・フレールブリュットインヴィタシオン　（Huré Frères/Champagne Brut Invitation）」グラス：「木村硝子店ピーボオーソドックスシャンパングラス」「WINE BOUTIQUE PANIER（ワインブティックパニエ佐鳴台本店）」の毎年恒例となるプレミアムシャンパーニュ宝くじに挑戦し、当たった内の1本がコチラ！フランス国内外や海外で多くの経験を積み、François Yulet pursuing his own champagne。3代続く「ユレ・フレール（Huré Frères）」の現当主で、It is a young producer who attracts attention in specialized magazines etc.。Particularly influenced by winemaking in Burgundy and New Zealand, he、We are challenging new methods with free concepts while emphasizing traditional manufacturing methods.。 One of the most representative methods is、Like an ancestral eel sauce、30年間継ぎ足し続けたリザーヴワインを使うソレラシステムと大変希少なシャンパーニュです！一口目から純粋に美味しいと感じるその味わいはフレッシュさを重視して造られており、There is a solid fruit feeling、綺麗な酸味とミネラルが楽しめます！「ツバスいくらおとなりさんちのラディッシュ柚子と蕪のソース」器：「釋永岳大工カット」成長と共に名前が変わる鰤。Tsubas is one of the names in the growth process of yellowtail.。Use a tsubas that has been tightened with kelp overnight with a fence。How much is it on the cut bus?、Baby leaf、I shaved the skin of yuzu、浜松の安心野菜「おとなりさんち」のラディッシュを車輪のように添え、I tried to look like a sled pulled by reindeer! The sauce is a turnip sauce stewed in vegetable soup stock.、Okinawan Nukima With Yuzu Fragrance! The tsubas that I laid overnight can enjoy the smell of kelp.、The umami becomes stronger and moist、蕪と柚子の優しいソースにも良く合います！「牡蠣とホワイトマッシュルームのフラン牡蠣のソテー谷野ファームの自家製バジルソース POWAPOWAのリュスティックカリカリトースト」器：「釋永岳 gen 中鉢」一年株の大粒の牡蠣は下処理して水気を切っておき、Vegetable broth and onions、Make white mushroom paste with bacon、Strained with egg solution、Steam oysters and sliced white mushrooms in a bowl for about 15 minutes.、We make oyster flan (Western style chawanmushi)! On top of the finished franc、「谷野ファーム」のバジル（ベビーリーフ）を使って作る自家製バジルソースでソテーした牡蠣を乗せ、One-time egoma oil。掛川のブーランジェリー「POWA POWA（ポワポワ）」のリュスティックをカリカリにトーストして添えれば完成です！牡蠣とホワイトマシュルームの旨味が凝縮されたフランにベビーリーフゆえに優しいバジルソースに仕上がった牡蠣ソテーが絶品！余談ですが、I was uploading a video of the process of making with Instagram stories、From writer Gaku-kun、"Egg fluid is NG in the bowl"I received a message! Chawanmushi and pudding, etc.、You can't stick to the vessel! Especially since the gen series is one of the charms of the skin quality of the frizz、It is serious when egg liquid enters the frizz! The husband who examined that baking soda seems to be good to remove the dirt of the egg attached to the tableware hard.、It is as soon as I survived safely! For handling vessels、以後気を付けます（苦笑）「鳥市精肉店あいち鴨のパテ POWA POWAのリュスティック　 MAILLE種入りマスタード」器：「釋永岳リバーシブルシャーレ」豊橋の創業90周年を迎える「鳥市精肉店」の真っ白なブランド鴨「あいち鴨」のパテをカットし、Maille mustard with mayu and charbil、掛川のブーランジェリー「POWA POWA（ポワポワ）」のリュスティックと共に！濃厚なあいち鴨のレバーの香りでワインが恋しくなるお味！「グリーンアスパラガス海老アスパラ菜の花アメリケーヌソース」器：「釋永岳薄鉢」極太のグリーンアスパラガスが手に入ったので、Sautéed butter with shrimp using only the tip、Served with asparagus rape blossoms、I will be entangled in shrimp americane sauce! Because it was a rich sauce that you may make pasta as it is、翌日は余ったソースでパスタにしました！「鳥市精肉店あいち鴨ロース肉のロティヤママツ鈴木農園のオニオンヌーヴォとキャロットバルサミコソース」器：「釋永岳　áge」同じく「鳥市精肉店」のブランド鴨「あいち鴨」のロース肉の塊を一晩ブライン液に浸しておき低温調理した後に皮面をパリッと焼き上げたロティ！「家庭での低温調理が危険！」という記事が出ていたと主人から聞いていたので、This time I'm putting my eyes on fire.。At the summer BBQ, I charcoal-grilled this Aichi duck.、After all, there is no enemy to the ignition with Bincho charcoal! Garniture vegetables、大好きな「ヤママツ鈴木農園」の成（Shige）さんの所に出向き、Roast onion nouveau and freshly picked carrots that are in season now! The sauce is made with Italian 30-year-old balsamic vinegar! Onion Nouveau has a thick texture and sweetness when heated.、Carrot is also an exquisite vegetable with a sweet potato-like texture and sweetness! Surely、If you were eating this vegetable、玉葱や人参嫌いな子はこの世から居なくなることでしょう！「パティスリーラヴェリテのクリスマス限定品”スノウホワイト”」器：「Shimoo Design 浮様丸皿」「自家焙煎珈琲専門店まめやかふぇの”アマレイロブルボン”」器：「Jens.H.Quistgaard Relief（イェンス・クイストゴーレリーフ）」今年のクリスマスケーキは手作りではなく、大平台の「パティスリーラヴェリテ（Patisserie La Verite）」にて、23Christmas limited product "Snow White" sold for 3 days only from ~25th! Raverite is one of my favorite patisserie.、I always follow and check it on Instagram.、真っ白なドーム型の儚げな雪のような美しさに一目惚れして購入！アムッシュティーの紅茶”The mousse using "Orange Fruit Garden"、I matched the caramel inside.、Enjoy the smell of tea that comes through your nose、ムース全体は優しい味わいながらにキャラメルの濃厚な味わいがアクセントで楽しめる上品なケーキです！我が家の愛犬ショコラと過ごす2回目のクリスマス！今年もショコラサンタに変身してもらい、夫婦水入らずでのんびりとお家クリスマスを楽しむことができました！皆さんはどんなクリスマスをお過ごしになりましたか？ Joyeux Noël, bonne et heureuse année 2022! (Merry Christmas、良き幸ある新年2022年を！）...

2021/06/06 Post a Comment

"Home BBQ" BBQ with carefully selected ingredients in France's three earth chicken pulle noir and aichi duck

"Home BBQ" held during the rainy season! The theme this time will be "Poulet Noir", one of the three major French local chickens at "Forest Farm Eri" in Mitsuke, Iwata City, and the rare and valuable brand duck "Aichi Duck" produced in-house by the long-established butcher shop "Toriichi Butcher" in Toyohashi City, Aichi Prefecture, and BBQ with carefully selected ingredients focusing on brand chicken! Dom Perignon 2006 Moet & Chandon" A lavish toast to Dom Perignon, which was successfully promoted by Moët and paved the way for the prestigious Champagne that everyone knows! "Basket of colorful vegetables" Vegetables include "Onion Nouveau" with a rich sweetness and "Zucchini no ko" with outstanding freshness from Mr. Shigenori Suzuki of "Yamamatsu Suzuki Farm", which grows vegetables carefully in Shinohara-cho, Hamamatsu City.、Comparison of carrots from Iwata and hime carrots from Hamamatsu、Colorful "Paprika" from Iwata, such as "sweet daughter" and "gold rush" corn eating comparison of the morning harvested in season right now, etc.、In a lot of baskets! [Production area, producer, vegetable name] Hamamatsu Yamamatsu Suzuki Farm Onion Nouveau Hamamatsu Yamamatsu Suzuki Farm Morning Harvest zucchini child Hamamatsu Toki afua Yume Hime carrot Iwata Suzuki Fujiko Berry Rich Carrot Iwata Noguchi Yuri Paprika Shizuoka Corn Sweet Daughter Shizuoka Corn Gold Rush "Toriichi Meat Shop Aichi Duck Thigh Low Temperature Cooked Stick Chicken Salad (Miso Studio Xita Rice Miso)、"Pickled red onions in sweet and sour sauce" I tried to cook the thighs of the brand duck "Aichi Duck" produced in-house by "Toriichi Butcher" in Toyohashi at a low temperature with plenty of shredded cucumber to make it stick-stick chicken style。Last time, I enjoyed the low-temperature cooking of the loin, so this time I chose the thigh meat and enjoyed the difference in texture! The red onion is sliced and pickled in sweet and vinegar, which I love, and the ♪ sesame miso dressing is、I make it using rice miso of "Miso Studio Xita" made by Mikiko Kinoshita, a miso craftsman introduced by a wonderful couple who I recently met, Mr. and Mrs. Kunihisa Ueno and Ms. Tomoko! This sesame miso dressing is not to mention salads and vegetable sticks.、It is also recommended for meat and fish! [Miso sesame dressing using rice miso from Miso Kobo Xita ~ Recipe~] ・ 1 tablespoon miso , 2 tablespoons olive oil , 1 tablespoon mayonnaise , 1 tablespoon vinegar , 1 teaspoon kikimi sugar , 1 teaspoon soy sauce 1 ・ 1 teaspoon pepper ・ 1 teaspoon grated garlic ・ 1 tablespoon ground sesame * A simple recipe just by mixing the listed seasonings! "Toriichi Butcher Aichi Hime Pate de Campagne Country-style liver terrine with arugula and baby leaf salad" This is also a product of "Toriichi Butcher Shop" and my favorite "Aichi Hime's country-style liver terrine"。 Pork or pork liver、Onion、Pistachio、It has spices and so on.、It is the best wine that you can enjoy with a moist, juicy, and mellow flavor while having a gentle taste with high-quality fat! "Toriichi Butcher Aichi Duck Soft Salami" "Aichi Duck Soft Salami" is a gem that I was captivated by the shocking deliciousness when I bought it last time! Aichi duck thighs and fillets are used.、It is light and elegant, and the taste of garlic and spices is also a good accent、More than anything、You will be amazed at its softness and juicy gravy! The fresh taste unique to soft salami makes the chopsticks go well with wine! "Striped green beans from Yamamatsu Suzuki Farm with sesame seeds" Striped green beans disappear when heated.、Become a bright green、Because the texture is crispy and soft and harvested with slenderness, there is no muscle, so you can enjoy the original sweetness of beans、It is simply served with sesame seeds! "Kaneko Farm Lovely Sakura Cherry Tomato" My favorite cherry tomato is a lovely cherry from "Kaneko Farm" from Hamamatsu! Freshly picked, fresh and popping skin full of juice and freshness、It will be a high-sugar tomato with a sugar content of 12 degrees! Recently, not only red tomatoes but also yellow tomatoes are made, so buy two types and make them colorful! "Canapés with cream cheese and wheat germ crackers" Salty canapés made by mixing cream cheese with Iga pickles and combining them with cherry tomatoes、Two types of sweet canapés that combine cream cheese, honey, and nuts are the best way to get a drink! "Amacho Togarashi Stuffed with Cream Cheese, Honbobushi, Raw Ponzu" Remove the seeds of your favorite sweet pepper and stuff it with cream cheese and grill it over charcoal.、Sprinkle with blighted flakes and raw ponzu sauce! formerly、I arranged the "Shishito version" taught by Tomoko with "Amacho Togarashi"! "Forest Farm Eri Poule Noir" The first skewer of the day, which is the main dish of the day, is、Poulet Noir, one of France's three largest local chickens, is prepared with black chicken hen female meat procured from "Forest Farm Eri", which is raised in cage-free! "Forest Farm Eri Poulet Noir skewers" "Momo" to make skewers、breast、Chicken、Furoso、Chicken meatballs、Skin、gizzard、Hatu、Lever" and aligned、Enjoy the flavor of each part! The skewers grilled with the far-infrared effect of binchotan charcoal have a savory aroma and a plump and moist juiciness that does not accumulate! Poulet Noir with moderate elasticity and a deep flavor。In particular, the freshly prepared offal system has a rich flavor and is a treat! In order to enjoy the original elegant taste of the meat, it is served only with French "Guérande salt...

2019/01/02 Post a Comment

New year's day was greeted with our homemade traditional good luck with your Zoni, served in the new politics still only drink a toast!

In my house celebrates new year、友人の松井綾子・鴨藤菜奈子 (Nanako Matsui)While enjoying the gosetsu cuisine and the ozoni of our house that sister's mother, Reiko, painstakingly made、銘酒と共に乾杯！御節料理は、Like Japanese kaiseki cuisine, it looks like a course dish.、The big thing is that it's a celebration.、"A mouth-to-mouth"、"pottery"、"Vinegar"、There are five kinds of "simmered food"、それぞれの料理におめでたい意味があります！その品数は、Generally, it can be about 20 to 30 items.、これを一品一品作るには本当に至難の技となります！しかしながら、What are the dishes sold in general?、The taste is thick by all means.、To be too sweet、I have a strong sense of weakness、The old、My good cooking grandmother stands alone in the kitchen at the end of the year.、While watching the figure that is being made at once、Including the role as a taster、I remember when I used to help.、ここ最近は自作することが多く御座いました！そんな折、Matsui family's gobo cuisine that was uploaded to SNS every year、It is finished very well balanced、Because mother's festival which is good at elegant and thin taste was very attractive、This year、何とお母様の御厚意でお裾分け頂くことになりました！幸せを重ねるという意味から御節料理は、It is common to pack it in a heavy box.、In our House、富山の大好きな陶芸家「釋永岳 (Gaku Shakunaga)Served in the bowl of]、Enjoying it with your eyes、新年をお祝い致しましょう！「御節料理」×「釋永岳 âge 大皿Φ32」焼き豚、Beating Beef Sardines、An egg、Datemaki、Red and white kamaboko、Teriyaki of the salmon、Chicken rolled in kelp、Hachimanmaki、Number children、Vinegar lotus root、Measures、Grilled shrimp、Red and white eggplant (gyoza)、Hanasu no Daikonomaki、Red and white quail egg、By Kai、Black Bean、Sweet chestnut、お煮しめ！どの料理も手間の掛かるものばかりですので、Every time you get one dish、その一味ひと味を有り難く噛みしめるように味わいます！何処か懐かしく、Less salt、Dishes that are sweet and the body is pleased、旦那様と2人でしみじみと堪能！「刺身盛り合わせ」×「釋永岳リバーシブル石皿Φ31」鮪の赤身、Yellowtail、Greater amberjack、Squid、Salmon、Sweet shrimp、Hokkaido、Cargo and large leaves、海藻を添えて！「御雑煮」×「釋永岳 gen 薄鉢 Φ22」具材は、Freshly baked rice cake、Daikon radish、Turnip、potato、Carrot、Shiitake mushroom、Potherb mustard、With spinach、While soaking the taste by the material, it is boiled down and served in a bowl.、澄んだ鰹出汁ベースのスープを熱々の状態で注ぎます！「ほうれん草の胡麻和え」×「釋永岳 gen 薄鉢 Φ18」鰹出汁で一煮立ちさせ絞りざく切りし、すり胡麻たっぷりの胡麻和えにして！「白菜の白キムチ、胡瓜のあなん谷漬け」×「釋永岳青白薄鉢 Φ18」千切りにした白菜、Carrot、Myoga、Rub lightly with salt、Put the hawk's claws and kelp.、Our favorite easy homemade kimchi made with white kimchi! Salt-kneaded four-leaf cucumber cut diagonally、Just pickled in "Ananya Soy Sauce (Thin Mouth)" using "Ananya No Reisui", which is the sacred water of Toyama! The sacred water of nantani、Because the cluster is fine and the water absorption rate is fast、漬物の浸かり具合も半日でOK！「新政Colors 純米瑠璃 Lapis Lazuli（ラピスラズリ）中取り 2017」×「釋永岳呑みすぎる杯」祝い酒は、引越し祝いで「割烹弁いち」の鈴木純一 (Junichi Suzuki)さんより頂いていた秋田県秋田市の「新政酒造」が生み出す希少な限定酒「新政Colors 純米瑠璃 Lapis Lazuli（ラピスラズリ）中取り 2017」にて乾杯！遮光性のシートに包まれ、特別感溢れる佇まい！外せば、美しいラピスブルーのラベルで登場！秋田県産の酒米「美山錦」を100％使い、清涼にして端正な味わいが楽しめる定番の純米酒です！純米酒ですが、40% of koji rice is based on junmai ginjo standards、50% of the rice is polished differently.、米の性質をよく表しながらも軽快な酒質に仕上っております！第一印象は、ただただ一言「旨い！」滑らかな口当たりですが、With an impressive taste that calm acid feels salty、Somewhat slightly foamy is also good、Is strength.、存在感溢れる旨味が楽しめます！森町にある「いしだ茶屋」が御実家となるお母様の計子さん！新年の御挨拶ということで「香味伝承御銘茶招福金付煎茶（深山）」を頂戴しました！冬はやっぱり、ほっと心安らぐ日本茶に限ります！元旦早々に、Thanks to my gourmet friends.、Meet the delicious good things、至福口福で迎えたお正月！いつもありがとうございます！さて、In our house, we are now、富山の陶芸家「釋永岳陶芸展」を開催しております！予約制となりますが、Because it is held at any time、Those who allow time、ご興味のある方は是非ご連絡をお待ちしております！引き続き良い正月をお過ごしください！釋永岳陶芸展開催場所：静岡県浜松市・佐鳴湖周辺の我が家にて随時開催：予約はFBメッセージにて受付中！作品：To become the flagship 'âge"started.、20数点を展示（受注可）...

2016/01/06 Post a Comment

Winter season "Blowfish" NABE party at my house with the Milt of luxury!

「秋の彼岸から春の彼岸まで」と言われる「河豚」の旬ですが、最も美味しいのは冬とされています。 On this day、寒さ感じる夜に我が家で「WINE BOUTIQUE PANIER ワインブティックパニエ」のオーナーである小野哲義さんと由紀子さん夫妻と一緒に「ふぐ鍋」パーティを開きました！「河豚」は、諸説あるようですが「ふく」と呼ぶことで「福」に繋がり縁起が良いとされることから、山口県や九州などでは濁らず「ふく料理」と呼びます。 Also、関西では「当たれば死ぬ」ことより「テッポウ（鉄砲）」、もしくはこれを短くした「テツ」と呼び、「テッポウ料理」、「テツ料理」と呼ぶこともあり、刺身は「テッポウ刺し」を略して「テッサ」に。「ふぐ鍋」は、魚の切り身鍋を指す「ちり」をつけて「ふぐちり」と、そして関西では「テッチリ」とも呼ばれます。 My parents ' home、Owns a Japanese restaurant、「ふぐ取扱者資格」を持っていた父が幼い頃から食べさせてくれ、Told me about a lot of things。 The father was 握renaku knife by now.、A joint after my father's brother、Good luck。 This time、4人分取り寄せた河豚は「天然トラフグ」で、既に「身欠き」、「皮むき」、「磨き」がなされており、 Fillet、Body、ARA、Skin、To divide soft roe、 To the soup pot、簡単なおつまみを用意しておけば準備は万端です♪ 「Ruinart Blanc de Blanc ルイナールブラン・ド・ブラン」フランスシャンパーニュ「WINE BOUTIQUE PANIER ワインブティックパニエ」 1729年に「ニコラ・ルイナール」によって創設された世界最古のシャンパーニュ・メゾンです。 Over the centuries which have been honed、Produced by the traditional method of its own 100 percent Chardonnay champagne。 A selection of the finest grapes、A skilful blend、Due to long-term matured mild、 To finish house speciality or individuality is。 The shape of the bottle、And feel of elegance and style、 Along with the bubbling like the delicate and long Pearl、Rich aroma expands。 In addition to the smell of exotic fruits in citrus、 And jasmine and white peach aromas.、シャルドネの豊かな味わいを楽しめます♪ 自家製の塩炒り銀杏と味噌漬け玉子「博多なかなか」干し明太子自家製柚子蕪釋永岳「黒釉薄鉢」菜の花とニンニクのちりめん炒め和え釋永岳「年輪薄鉢」「天然トラフグのしゃぶしゃぶ」×釋永岳「黒釉台皿」ふぐ刺し、「テッサ」にしようと頑張ったのですが、 See-through thin with my knife to cut it is difficult、しゃぶしゃぶ程度の薄さが限界です（笑）釋永岳「黒釉台皿」に薔薇に見立てて盛り付け、Dipped in the soup stock from、Roll with scallions、 Fall foliage was in Ponzu sauce with grated at least、 Enjoy flavorful、さっぱりと美味しくいただけます♪ 「ふぐ鍋」×釋永岳「年輪皿（32cm）」綺麗に「磨き」にされた河豚の切り身を贅沢に並べ、 Vegetables、「ビオあつみ浜松エピスリー」で用意し、 Chinese cabbage、Shimonita、Scallion、芹菜、Carrot、福井県の名産「谷口屋」のおあげ、 Fresh shiitake mushrooms、Agaric mushroom、This mushroom、Enoki mushroom、Prepare cucumbers、富山の陶芸家である釋永岳「年輪皿（32cm）」に盛り付けます！河豚の口がぷるるんとコラーゲンたっぷりで最高です♪ 鍋奉行を率先して行ってくれるジェントルマンな小野さん。 Of one's wife with light hand with support、YUI Makiko。 Very good 2 person、 Different years wedding anniversary just a few、2/22と偶然にも一緒な仲なのです♪ 「天然トラフグのふぐ鍋（テッチリ）」昆布出汁に河豚のアラで取った出汁で、Boil and simmer for a while with lots of vegetables。 To enjoy the taste of the soup、But good enough.、 At your choice、国産にこだわった「塩ポン酢」でいただきます♪ 紅葉おろしは、新潟県妙高市（旧新井市）に古くから伝わる香辛調味料「かんずり」を用いて、大根おろしに混ぜてつくります♪ 「Si White スィホワイト 2014」オーストラリアマーガレットリヴァー「WINE BOUTIQUE PANIER ワインブティックパニエ」マーガレットリヴァー産の白ワインで連想されるのがシャルドネ。 Are you white、All of the grapes without discrimination was born based on the idea of using adorable blend。 Up in the wild fermentation、Three tanks is to use、 Stainless steel tank of concrete egg tank and old French oak barrels and open。 Without fining or filtration、In addition the barrels of some affected Flor。 As a result、Born hideously easy to drink、複雑で奥行きがある魔法の味わいが楽しめるワインが誕生しています！和食にも合いやすく、特に鍋との相性も抜群です♪ 「天然トラフグの白子」×釋永岳「黒釉シャーレ（28cm）」天然トラフグの白子は雄フグの精巣ですが、Usually the、入っている入っていないは「運だめし」です。 This time the、Number of minutes to put in special、 Perhaps、Skillfully total 400 g, beyond big、感謝感謝の白子です！釋永岳の28cmの「黒釉シャーレ」が小さく見えるほどです（笑）「焼き白子」はもちろんこと、Put in a saucepan、贅沢な「白子鍋」、 And、〆には豪快に「白子雑炊」と白子三昧、 Filet Mignon and wear、The airport had going and leaving Alla、皮は「酢の物」、ヒレは干して「ヒレ酒」にして、河豚三昧と参りましょう♪ 「天然トラフグの焼き白子」決して他の魚では味わうことのできない高級食材の1つである天然トラフグの白子。...

2015/12/30 Post a Comment

the theme of the annual " home of the Christmas dinner 2015 " is " Snow White Christmas "

毎年恒例となりました我が家の「クリスマスディナー2015」のテーマは、 Not seen much in Shizuoka、The image well and snow、「スノーホワイト」と題しまして、 3Prepare a full course with white sauces。 Of course with、わたし達お気に入りの「釋永岳」の5皿とコラボレーションで紹介致します！事前に専門店に買い出しに出向き、Choose fresh vegetables and seafood、 The hard hand amateur meat, vegetables and other foods、近隣のカフェ＆レストラン「連理 LENRI」の尾上成彰シェフのご好意で、とても立派な3歳雌鹿のフィレ肉をお分けいただくことができました！（嬉喜）真っ赤なケイトウクリスマスキャンドルの花とシルバーゴールドに彩られた枝をエミール・ガレのアネモネが施された「ペリエ・ジュエベル・エポック」の花器に飾り、Jazzy music and Christmas songs、ささやかながらにクリスマス気分を味わいます♪ 「シャルル・ド・クランス・ブリュットＮＶ」フランスシャンパーニュ「WINE BOUTIQUE PANIER ワインブティックパニエ浜北店」にて購入ワインは、いつもの如く「WINE BOUTIQUE PANIER ワインブティックパニエ浜北店」で購入しており、 Cheers、The champagne had been adopted a Royal warrant cheaper now。 Spread gently scented and smooth taste、Apples and yeast、Felt a little honey nuances, such as、 Without the slightly sour and majolica、飲み心地の良い上品な味わいを楽しめます♪ 釋永岳「黒釉台皿（28cm）」×「ジャガイモとおからのマッシュ　ちりめんチップス」茹でたジャガイモをマッシュし、Why students and blending healthy、 Salt & pepper、Whipped cream、And with a dollop of Mayo、 Shitaenn boiled down to the last if only beans beans plus、釋永岳の「黒釉台皿」に盛り付け、 And then like there are little angels hovering image、Decorate crepe chips and Unohana。 Because there is a salt crepe chips、マッシュの味わいは優しめに仕上げるのがポイントです♪ 釋永岳「年輪薄鉢」×「赤海老とパルミジャーノレッジャーノの燻製　春菊のソース」刺身でもいただける新鮮な赤海老の殻と背わたを取り、Gently wash with alcohol、Wipe off moisture、From beforehand with herbal salt、 In smoked and lightly smoked with Parmigiano-Reggiano、Rare, finish。 The source is、Chrysanthemum paste out with whipped cream、塩胡椒で味を調整したものを釋永岳の「年輪薄鉢」に盛り込みます。 The two red shrimp smoked stack、Around shredded Parmigiano-Reggiano sauce、 Along with edible white flowers and herbs, is completed.。 Enjoy Red Lobster smoked flavor and sweetness、Accents and richness of Parmigiano-Reggiano、ほろ苦い春菊のソースにたっぷりと絡めていただくと美味しいです♪ 「ボーシャンヌーボー 2015 ローラン・ミケール」フランスラングドック「WINE BOUTIQUE PANIER ワインブティックパニエ浜北店」にて購入ローラン・ミケールは、France-Languedoc region's largest family-owned producer。 "Land to build only the Languedoc wine、France No.1 "and believe、 "Telling stories all over the world to southern France wine is my dream" and is a producer of hot passionate talks about。 Japan word "Kaizen(Improvement)"That Michelle's favorite words。 Better than wine、より美味しいワインのために毎年様々な改善をしている彼が今年の新酒に採用した白ブドウはシャルドネ種。 (Each year's Sauvignon Blanc species subject) 爽やかで清々しいレモンのような香り、新鮮な果実がピチピチと弾け、するするとグラスが進むワインです♪ 釋永岳「黒釉薄鉢」×「太刀魚のカメリア　カリフラワーのソース」太刀魚を3枚におろし、Leave the salt lightly。 1Tip 2-leave 3 cm、Cut and split lengthwise into two、3 ropes and scabbard、 Continue to braid、くるくると丸めたらココ・シャネルが最も愛した花でもあり、わたしも大好きなカメリアのように仕上げます。 If steamed in white wine to pair with、釋永岳の「黒釉薄鉢」に敷いたカリフラワーのソースに浮かべ、スライスしたカリフラワーと共に盛り付ければ完成です！ふっくらと蒸し焼きされた太刀魚に、滑らかな優しい味わいのカリフラワーのソースが良く合います♪ 「WIRRA WIRRA Original Blend Grenache Shiraz 2014」オーストラリア「WINE BOUTIQUE PANIER ワインブティックパニエ浜北店」にて購入オーストラリアのマクラーレン・ヴェイルに、1894年に風変わりな人として地元で有名であったロバート・ストラングウェイズ・ウィグリーによって設立された「Wirra Wirra ウィラ・ウィラ・ヴィンヤーズ」のグルナッシュシラーズ。 “ウィラ・ウィラ”とはアボリジニの言葉で“ゴムの木に囲まれた”という意味の地名。チャーチ・ブロックの初期のブレンドを再現したワインです。手摘みで収穫後、破砕・除梗し、2トンの開放式発酵槽でゆっくりとマセレーション。ピジャージュとポンプオーヴァーを行い、バスケットプレスで圧搾。古いフレンチオークの樽でMLF、その後澱引きし9ヶ月樽熟成。 Cherry、Raspberry、ブルーベリーの快活な味わいで上質なタンニンとスパイスを感じます。力強く濃厚でありながら、若くフレッシュな印象を放ち、且つバランス共に質が良く、 Long aftertaste、ゆっくりと味わえるワインです♪ 釋永岳「年輪皿（32cm）」×「雌鹿の低温調理...

2015/04/29 Post a Comment

Minimize nutrient runoff "that" extraction plate, turned into a delicious dish!

「コトコト市」の撮影をはじめ、大きな仕事が一段落したこともあって、我が家で「お疲れ様の晩餐会」を開こうと、新鮮な野菜を買い出しに出掛けたり、冷凍庫内の食材を片付けてしまおうと思い立った日。忙しいとなかなかマメに買い出しに行けず、肉や魚が冷凍庫内で眠っていることが多々あります。 At that time、冷凍した食材を上手に解凍するために、あなたはどんな手法を用いますか？自然解凍、冷蔵庫解凍、流水解凍、電子レンジ解凍などなど様々なやり方がありますが、電子レンジ解凍は便利で時短だけれども、食材の細胞破壊や健康被害等について懸念されるニュースをチラホラ耳にする今日この頃。その他のやり方はどれも時間がかかってしまい、肉や魚のドリップが大量に流出してしまうため、食材の旨味成分が一緒に流れ出てしまうことが考えられます。そこで！解凍速度が通常より早く衛生的で経済的、しかも！肉も魚も美味しくいただけるという優れ物の商品の紹介です♪ 「ThawTHAT!Ⅱ」$59.99（日本円にしておよそ7,200円）今回紹介するのは、熱伝導を利用することで自然解凍のおよそ4倍ものスピードで食材を解凍し、安全に食品本来の旨みを逃すことなく解凍できるという解凍プレート「ThawTHAT!Ⅱ（ソォザットツー）」です！前回紹介した「SpreadTHAT!（スプレッドザット）」と同じ、台湾のデザイン企画会社「THAT! Inventions」が手掛けるキッチンウェアブランド「THAT!（ザット）」の商品の内の1つです。スプレットザット同様に、スタイリッシュなデザイン性を持ち合わせています。 In fact、どれだけの効果があるのか試しに実験しながら美味しく料理していきたいと思います♪ ThawTHAT!Ⅱの解凍時間目安氷 2g（1分30秒）鶏肉 121g（21分）ステーキ 255g（27分）豚肉 103g（10分）豆腐 33g（8分）魚の切り身 64g（6分）冷凍庫から取り出したばかりの帆立をThawTHAT!Ⅱと、比較的早い解凍が望めるとされる普通のアルミ製のトレーに乗せ、同じ環境下で一体どれぐらいの時間差が出るかを実験してみることにしましょう。この日の室温は、およそ25℃となります。 ThawTHAT!Ⅱに乗せた瞬間から帆立は、じんわりと解凍が進み始めていることが判ります！（驚）それもそのはず、ThawTHAT!Ⅱは、氷を何と1分30秒で水にしてしまうのです！解凍は、どちらのトレーも半分ほど解凍できた時点で食材を表裏ひっくり返しています。 ThawTHAT!Ⅱの帆立の解凍は、およそ15分で完了！この時点で、アルミ製トレーは、表面的には解凍できているものの、まだ中心部が凍っている状態で、結果的に全解凍に35分を要しました。 ThawTHAT!Ⅱの形状は、少し傾斜が付いており、ドリップが細い溝をつたい、その先のドリップキャッチャーに溜まる仕組みになっています。アルミ製トレーと比べるとThawTHAT!Ⅱは時間が短い分、ドリップの量も違います。「Le Grand Cros ラ・メトレスロゼブリュット」フランスプロヴァンス葡萄品種：グルナッシュ65%、シラー25%、シャルドネ10%。標高160～200mの南向き斜面畑で、石灰岩質・粘土石灰質土壌で樹齢は10年以上。シャンパーニュ方式によるスパークリング・ロゼで、ベースとなるロゼワインは、直接圧搾法によるグルナッシュとシラーにシャルドネをブレンドし、9ヵ月間以上の瓶熟成で造られます。スタイリッシュなエチケットは、画家であるお母様がデザインしたものとのこと。年間5000本程度しか造られない限定生産です。きめ細やかな泡立ちとスッキリとした酸、ほのかなロゼカラーはやはり食卓を華やかせてくれます。帆立などの生の魚介とも相性が良いとのことで、「WINE BOUTIQUE PANIER ワインブティックパニエ佐鳴台本店」さんでこちらをセレクト♪ アミューズ「自家製ポークリエット」富山の八尾で作られている「高野もなか屋」さんのスティック状のお洒落な最中の皮に、鯖のリエットを忍ばせたアミューズを提供してくれた「L’évo レヴォ」の谷口シェフの料理を真似っ子させていただき、大好きな自家製ポークリエットを忍ばせてみました。 Crisp made of glutinous rice and crispy skin、滑らかな自家製ポークリエットが良く合いとても美味しいです！最中の皮とつぶ餡のセットは、雅樂倶さんのショップで販売されています♪ 前菜「帆立とラディッシュのマリネアボカドと蟹のサラダ仕立て」 ThawTHAT!Ⅱで解凍された帆立とラディッシュをハーブソルトとレモン汁でマリネし、マッシュしたアボカドに蟹身をたっぷりと混ぜ合わせてセルクルで形成。スパイスのデュカを敷いて盛り付けます。さっぱりとしたレモンの爽やかさにデュカの香ばしさがアクセントとなり、帆立の甘味と蟹の旨味、アボカドの滑らかさが一体となり美味しくいただきました。 ThawTHAT!Ⅱとアルミ製トレーの解凍時間の違いは約半分と、かなり短縮できるものの、 Be honest、味わいや食感の違いはほとんどありませんでした。生だと判りづらいのかもしれません。「ドメーヌ・デュ・ムーラン・カミュ　ミュスカデセーヴル・エ・メーヌシュール・リー2013」フランスミュスカデは、軽めで清々しい酸味が特徴で、フレッシュでフルーティな辛口の白ワイン。魚介類全般に合うとのことで「WINE BOUTIQUE PANIER ワインブティックパニエアピタ浜北店」さんで店長の鈴木あけ美さんにお勧めいただきました。キンッと冷やしていただくと良いでしょう♪ 温菜「春の森のきのこたちロワイヤル仕立て」...

2014/12/25 Post a Comment

"I like flesh and bubbles! "Best Christmas dinner 3 spend House de CHAN!

"Beef roast onion and garlic、セロリの赤ワインソース」我が家のクリスマスディナーは、12月23日（火）より始まりました（笑）クリスマス用に食材を手に入れたり、お客様の鴨藤菜奈子ちゃんにお野菜をいっぱい届けていただいたり、And to thank you wedding wedding wedding preparation and or send a nice seafood from Hokkaido、For the fridge nice scream、豪華なディナーが三連チャン致します！初日のメーンは「和牛のロースト玉葱とニンニク、セロリの赤ワインソース」です。Regular roast beef、While researching which cooking method is most delicious?、Made by various recipes。This time the、From a soak in a salt & pepper rosemary oil in a frying pan surface sauteed with garlic and、The challenge in how to boil water in a saucepan and steam 5 minutes only! And、Put aluminum foil, seal and、Often take the leaving time。When、You are very beautiful in the finish、Had a good blow。The source is、Is based on vegetables, red wine sauce、It is delicious simply sliced raw fish in salt。The side dish is、Piccolo onions also purple broccoli and other vegetables along with 蒸ser will be shorter working hours cooking。Red-core radish thinly circle slice white wine vinegar、Salt、Pepper、Honey、Pickle was in Tangerine。This is a beautiful bright red and waiving the white radish。Wagyu beef is Maine's first day。Alright、2First day、3日目の肉料理が楽しみですね♪ 「白葱、Onion、Turnip、セロリのスープ北海道から届いた帆立貝のソテーを添えて」寒い冬の食卓に、Vegetable soup is a must。Love Minestrone Soup、This time the、丁寧に濾して「白葱、Onion、Turnip、セロリのスープ北海道から届いた帆立貝のソテーを添えて」にしました。FRY in butter and onions、Until then be caramelized、Bring out the sweetness。Leek and celery Shin and burning and、Slow cooked vegetable bouillon and bay leaf from、The filter will。After you adjust the flavor with salt and pepper in the soup、The beforehand had been sent from Hokkaido scallops、Sauteed with garlic and、散raseba parsley, the flambé with white wine, served with Center is completed.。Stand out accent of sweetened whipped cream and two types of onions and celery soup。帆立貝の中はレア気味でプリップリ食感が楽しめる贅沢なスープとなりました♪ 「ジャンルイバラランクレマン･ド･ボルドーブリュット」2,890円（ワインブティックパニエ）フランス各地の、約500銘柄のクレマン（シャンパン方式で造られるスパークリングワイン）が出展されるコンクール「ナシオナル・デ・クレマン」において金賞を受賞しており、「WINE BOUTIQUE PANIER ワインブティックパニエ」さんの浜北店で2014年度売上No.1に輝いたスパークリングワインです！青リンゴを感じさせるさっぱりとした辛口で、Soft sense of taste。As well as champagne、By secondary fermentation in the bottle、Such as champagne and fine bubbles and crisp acidity、この価格帯が実現できるコストパフォーマンスの高い逸品です♪ 「国産ローストチキンいろいろ茸と旬野菜を添えて」 2日目のディナーのメーンは、"I served with domestic roast chicken various mushrooms and seasonal vegetables"。Still speaking of Christmas、First off the chicken。However,、Go to the translation of the circle by a couple、Purchase of domestic chicken。To soak the Rosemary oil and season with salt and pepper and roast beef with、Garlic oil in a frying pan、And baked from the skin side up、And on the back、After burning、Introducing drinking sparkling wine、Cover and Cook。Then very surprised to finish and moist。Garnish with vegetables (potatoes、Carrot、Sugar pod) also has steamed from sautéing only on the surface so that、In doing so by simmering sweetened during the、Outside finish feels good with Brown。Many mushroom sauté、Shimeji and maitake mushrooms、White or brown Mushrooms sauteed in butter and Bacon puts down。鶏肉が大好物なので、They were better on the table、この日もしっとりと美味しく出来ました♪ 「しま海老とアボカドのトマトソースのニョッキ」 2日目のパスタは、"Hokkaido Shima of shrimp and avocado tomato sauce gnocchi"。Prawn is a gift from the Earth in the North、Small because it is full of flavor while the EBI-CHAN、Remove the first soup in the heads and shells、Make a soup base。there、冷凍庫に常備している基本のトマトソースを用い、Combine the soup-based and、Make a delicious pasta sauce (spiciness and flavor are、By ingredients at that time)。This time、Vegetables on prawn butter avocado in the forest.。Chop into small pieces, and put into special spaghetti sauce、We will continue it as it becomes with a spatula mash while。Because the gnocchi pasta boiled up in 2 minutes、Ideal for shorter working hours cooking。Potato gnocchi texture、海老の出汁が染み渡ったトマトソースで美味しいショートパスタとなりました♪ 「蓮根チップスのサラダ」野菜もモリモリ食べよう！という時は、「蓮根チップスのサラダ」のように、The greater the appetite with that crunchy texture。Regardless of Lotus root、Now delicious potato chips and burdock root chips。Dressing、White wine vinegar to the extra olive oil、Salt & pepper、Sugar、Lemon is an impromptu。Advance、ピクルスにしておいた今野菜を乗せても美味しいですよ♪ 「ルー・デュモン・クレマン・ド・ブルゴーニュ・ブリュット」2,990円（ワイブティックパニエ）「帆立貝とセロリとパプリカのディルマリネ」、"Horse sashimi tataki"、「グリーンサラダ」 3日目、The Christmas production、Starting from assorted appetizers、"The scallops, celery and bell pepper dill marine.、"Horse sashimi tataki"、"Green salad"。Marinade、Celery and bell pepper to the oblique cutting salt and massaged.、After leaving for a while、Squeeze dry and set aside。Shaking the salt with boiled scallops、Red wine vinegar and white wine it to vinegar extra virgin olive oil、In addition mix the lemon slice small cuts、And adjust the flavor with salt and pepper、Mix the dill、Add some color is completed.。The horse sashimi tataki、Horse originally eaten sashimi so、Just a burning light if it has the ingredients:、Will be in charcoal salt, garlic and sesame oil。The oddities, such as horse meat、我が家の近隣の「渡辺精肉店」さんで購入できるのでお勧めです♪ 「カリフラワーのスープ」温かい野菜のスープを食卓に加え「カリフラワーのスープ」にしました。FRY in butter and onions、Until then be caramelized、To complement the sweetness、From the cauliflower into the cooked slow with vegetable broth and bay leaf、Mix。So do not need this soup Leach、The stretch until your desired consistency in milk、And adjust the flavor with salt and pepper、After them all the chopped parsley is completed.。カリフラワーの優しい甘味が広がる美味しいスープです♪ 「アリアニコデルヴルトゥレピアーノデルチェッロ 2008 ヴィニエティデルヴルトゥーレ」3,490円（ワインブティックパニエ）イタリアはバジリカータ・アチェレンツァの村の火山口に近い畑のブドウ内で、Grapes were selected by the grain and aged 24 months Barrick、重厚感あふれる濃密赤圧倒的なコストパフォーマンスで大好評のアリアニコ「ピポリ」の上級赤ワインとなります。「ヴィニエティデルヴルトゥーレ」は、Winery Farnese with Basilicata。In dark red、There with the scent of Balsam and Spice scent of the fruit of the mulberry and Blackcurrant Jam。Great framework、Characterize this wine of Balsam。With a feeling of fresh, high-quality alcohol、Mellow, rich tannins。2008年は「ルカマローニ2013」で94点を、「ヴェロネッリ2014」では93点を獲得しています。Maine Christmas final dinner according to this delicious wine、「渡辺精肉店」さんのフランス産鴨肉です♪ 「フランス産鴨肉のロースト赤ワインとさつま芋のソース」クリスマス最後のディナーのメーンは、And then select the favorite duck、"Roasted red wine and sweet potato source of French duck meat"。From the night before、Herb oil you remove, fishy smell、Roast and Peel in terms、After the Braising、We plant and in stone ware roaster。However,、This duck is like meat suitable for ham、And moist texture and a far cry from the shame。To say the duck and indescribable in a nutshell、There's various regions and sites、I don't change the recipe over and。Many nights I more want to learn cooking。But、3Days、No difference in time spent a couple。Thanks to such a peaceful time、ぐっすり良い夢を見たいと思います♪ Merry Christmas and a Happy New Year☆彡...

2014/08/22 Post a Comment

Local makinohara more guest, got invited to a home party at my house

夏休みの旅から戻った翌朝、鉛のように重い身体を起こすのに気合いが要りました（笑）リフレッシュしたのは気持ちだけ！？いえいえ、旅疲れとは意外に起こるものです。そんな仕事初めとなる朝ではありますが、夕方からの仕事予定だったために、ランチに地元牧之原よりゲストさん達をお招きしてホームパーティを開催しました！ゲストさんから「鶏肉とご飯」をリクエストされていたので、前夜に買出ししておいた食材を仕込みし、Appetizers、Soup、Maine、デザートのコース手料理でおもてなししたいと思います♪ 「生ハムサラダ」グリーンサラダとベビーリーフたちを盛り合わせて、生ハムとトマトを添えて自家製オレンジドレッシングでいただきます。Dressing、オレンジのコンフィチュールに白ワインビネガーと蜂蜜と黒胡椒と塩とオリーブオイルで作る簡単レシピです。ボウル内で味を調えて、そのまま葉ものを投入し、混ぜ合わせておくと少量のドレッシングで美味しくいただけます♪ 「感謝カボチャとコーンのサラダ」サラダ2品目は、お友達の松井菜奈子ちゃんにいただいた感謝（かんしゃ）と書かれたカボチャを、刳り貫いてコーンと合わせたマヨサラダに仕上げています。テラスで育てているスイートバジルを添えて。あまりに可愛い感謝カボチャを本当にいつも感謝感謝で心ばかりではありますが、感謝してもしきれないのゲストさん達に使用できて良かったです♪ 「とうもろこしの豆乳ポタージュ」ゲストさんの好みは良く存じ上げておりますので、外せないのがこちらのとうもろこしのスープです。Just、This time the、ゲストさんの身体を想い、生クリームを使用しないでヘルシーに豆乳で作ります。玉葱と芯から外したコーンをバターでソテーし、芯と一緒にコンソメ、Bouillon、塩で軽く煮ます。出汁が取れたら芯だけを取り出し、残りはミキサーでペースト状に。それを網で綺麗に濾し、豆乳でお好みの濃度に伸ばしながら、最後に少量の塩で味を調整したら完成です。クルトンと黒胡椒を浮かべて。何度も何度も美味しいと口にしてくれるゲストさん達。その笑顔が見れただけで本当に疲れも吹き飛び嬉しかったです♪ 「鶏胸肉のウォーターマリネインパナータ」インパナータとは、イタリア調理法で使われる用語でイタリア語で「パン粉を付ける」という意味合いを持っています。毎週火曜日22時から放送されている日本テレビ「ボンビーガール」番組内の「おうちで簡単シンデレラレシピ」のコーナーで水卜麻美アナがチャレンジしていたものをアレンジしています。鶏胸肉を観音開きにし麺棒で叩いて広げたら、少量の砂糖を溶かしたブイヨン水に1時間ほど漬け込みウォーターマリネします。このウォーターマリネをすると劇的にしっとり加減が変わります！ウォーターマリネした鶏胸肉にハーブソルトを両面にまんべんなくまぶし、塩が馴染むまでしばらく時間を置きます。そしてパン粉を付けたら、ガーリックオイルで両面サッとソテー。表面にこんがりと焼き目が付くぐらいで良いです。石釜ロースターを保温し、アルミ箔の上に焼いた鶏胸肉を乗せてスライスしたトマトを盛り付け、とろけるチーズをかけたら、2～3分ほど石釜の赤外線効果で温めます。最後にスイートバジルを乗せて、付け合せにアスパラバターを盛り付けたら完成です！普段、鶏もも肉が大好きで脂の少ない鶏胸肉はあまり食さないゲストさんですが、しっとりとした食感に大満足のご様子！レシピはとっても簡単なので、是非おうちでもチャレンジしてみてもらいたいものですね♪ 「水切りヨーグルトで作るヘルシーなベイクドチーズケーキ」甘いものが大好きなゲストさんにどうしても食べてもらいたかったのがこちら！甘いものを断ずるのは厳しくても、一工夫してカロリーを控えることは可能と知って欲しかったのです。レシピは以前のものをご覧ください。This time the、時間が無かったので生地は初生アピタ内の「KALDI　カルディ」さんの市販生地を使用しています。簡単で美味しかったです。水切りヨーグルトのおかげで、甘過ぎないけれど濃厚なベイクドチーズケーキをかなり喜んでもらえたようで、残りのホールさらお持ち帰り（笑）ヘルシーでも食べ過ぎ注意ですよ～♪ 「コーヒー」この日のコーヒーは、前回も紹介したメキシコのコーヒー。現在メキシコへ海外出向されている大家さんよりのお土産でメキシコのチアパス州の先住民によるコーヒー生産者組合「Bats’il Maya バツィルマヤ」のコーヒー豆。香り高いコーヒーで美味しく締めくくり、とても楽しい時間を過ごせました！ゲストさん、また遊びに来てね♪...

Search Site

Tag: Contact Uchigohan