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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！）...

2023/09/29 Post a Comment

Hamamatsu "Home party with Mr. and Mrs. Mameyakafu and our favorite restaurant takeout"

Vivid flowering of higan flowers and mackerel clouds float in the autumnal equinox sky、When I started to feel the refreshing signs of autumn、At my house, I invited my friends and his wife for more than 10 years to hold a home party.。The arrangement of fresh flowers that decorate the dining table、This time too, I asked the flower shop "Sou Sou" in the neighboring Ohiradai、I came to receive it。 Here is、Originally, it was active as a "Flower Studio Rac" of flower classes.、Current location、Relocated and reopened on Sunday, March 5, 2023 in Ohiradai、Flower shop and flower class opened together under the new store name "Sou Sou"。It seems that they spent a hot summer without an entrance door from the beginning of the opening.、Recent、A new glass door is installed at the entrance.、It seems that the inside of the store is also cool.。 23 years ago、The seeds sown by the owner, Maiko Takemura, finally sprout and the plants and trees grow.、It is named "Sou Sou" with the thought。Slow vegetation、However,、The name of the store is refreshing with a soft sound that makes you feel strong growth.、Thinking of the owner、It will be a store that will grow as the name of the store says.。 You can feel the changing of the seasons through the flowers.、Plants and flowers that are close to your usual life、We want to make it a place where people can enjoy the changing scenery.、Open this store。The store has、Flowers and plants purchased at the market are lined up、Flower classes (reservation required) are held regularly in the back.。 Not limited to fresh flowers、In addition to dried flowers and wreaths, etc.、Glass and pottery vases are also sold.、Props related to flowers are also available.。 In green、There is a calm atmosphere in the air、The interior of the store is soothing by the cheerful atmosphere of the owner, Maiko.。 Seasonal flowers、How to make dried flowers or wreaths or swags、Making marché baskets, etc.、A fun classroom awaits。 This also、For flower arrangements that decorate the center of the dining table、Order with a horizontal specification so as not to be tall and "an outfit that feels autumn"。What do you like about this arrangement?、Not in flamboyant attire、There is a naturalness of plants and flowers.、A warm place that blends in well with the antique Scandinavian furniture in our house。Also、The conscientious price range that is easy to ask regularly is also attractive.。 Home party appetizers、Please take out the Italian café "Kitchen Luce" in Isaji-cho, Nishi-ku, where the quiet fields spread.、Pick it up before it opens。 Based on the concept of "a place where everyone gathers", as a space where everyone from small children to adults can enjoy delicious and enjoyable meals.、2019Opened on May 18,。 Colours and white、The inside of the store where bright and soft sunlight shines comfortably、The warm grain of the wood is cozy.、I like the atelier-like atmosphere in the Italian countryside。2 counter seats、Table 5×2 people = 10 seats、There are also two private rooms that can seat 4 to 5 people in a raised private room.。 Owner-chef Yumiko Murakami in the back (commonly known as：Yume-chan)、About 10 years ago, he trained for about 6 years in Prato, a city in northwestern Tuscany, Italy.、After returning to Japan, I worked at casual Italian restaurants in Tokyo and Osaka.、Back to hamamatsu、I chose the place where my parents' field used to be my next base and set up "Kitchen Luce".。Hall staff have、With Yume-chan's older sister, Kumiko、Sachiko Yasuike (a.k.a.：Sacchan) with three people、It is open brightly with a soft atmosphere unique to women.。 This time the、Owner-chef Yume-chan's takeout menu、With colorful appetizers that are also bright for the eyes、They make 11 exquisite snacks that are perfect for wine guessing.。It is a box that seems to be able to make a picnic as it is.、I will take it home and put it in a bowl.。 For the main dish of a home party、I ordered paella from the Spanish restaurant "ELCAMINO Saneidai Main Store", which was relocated and opened in "Sala Plaza Saneidai" along Orange Street operated by "SALA Group"。 Here at "Sala Plaza Sanadai"、"Yorimichi Marche" held on the second Wednesday of every month and、Other seminars and events are also held regularly.、”Another Life Space”Based on the concept、Lots of community-based events。 The original、Due to the aging of the "ELCAMINO Main Store" along White Street in Sameidai、2020on December 1,、Spanish restaurant "ELCAMINO Sanaidai Main Store" relocated and opened in the back of "Sala Plaza Sameidai"。 "ELCAMINO"、There is also a branch in Tamachi, which is in the city of Hamamatsu.、Spain cuisine in tapas suit the wide variety of、A bar-style restaurant where you can easily enjoy the best paella, Spanish wine, sherry, etc.。Sanidai store、The ceiling height is.、Full of greenery and openness in the courtyard、Bright interior with natural light。In the terrace、Fortunately, it is also possible to accompany a dog、Let's enjoy it in the coming season。 Paella requested in advance from the owner Yuji Nakano。This paella takeout is、It will be handed over in a "disposable container" or "iron pot"。If you wish、Because it is served in an iron pot、Not to mention the taste of paella、You can even enjoy the atmosphere in earnest.。Returning the iron pot、Due to the nature of the iron pot、Return without washing has become an iron law、In a sense, it doesn't require much effort.、It is a nice service for housewives。 Hot freshly made paella in an iron pot、Nabeshiki、Comes with oven mittens、Convenient to carry。Just put it on the tabletop、There is no doubt that the table will be gorgeous all at once.。Please send me a hand-drawn invitation on how to eat deliciously.、It explains it in an easy-to-understand manner.。 In the morning, I ran to buy and pick up、Because I was able to come back to my house before noon、Let's get ready for the home party。And、Even if I say it, I just put it in the bowl、Takeout's easy party (laughs) Set the table、Served with flowers、All that's left is to wait for the guests of the day。Our beloved dog Chocolat is also starting to sobble before the arrival of guests (laughs) This time's guest is、Kiminori Hamashoji, the owner of the home-roasted coffee shop "Mameyakafu" in Fukuroi, and his wife Akemi。They were the two ♪ who taught us the iroha of coffee, and as a souvenir, we received the "FERRARI F1® Limited Edition "SUZUKA" of Suzuka Circuit.。Here is、2021Ferrari, which has become an official partner of Formula 1® since the year,、Of all races、Special bottles for the four most iconic Grands Prix that have made F1 history。This is a limited edition bottle that F1 enthusiasts will be happy to have。 Sou Sou "Autumn attire"、Roses and snow willows、Crestle、SP Mum、Fujibakama、Rikyukusa、Fruits of tin roses、Autumn hydrangea、Eucalyptus with Belgian Fresh、Gentle flowers dressed in autumn colors are included.。 Champagne "Monthuys Pere et Fils Brut Reserve" in the village of Charli-sur-Marne in Vallée de la Marne, the westernmost part of the Champagne region.、Founded in 1966 by Gabriel Baron and his wife Dolores Fuente, Baron Fuente produces champagne aged for more than 36 months.。In bright gold-yellow color、sweet aroma of ripe fruit,、Fresh citrus freshness、For the aroma of toast and brioche in the air、You can enjoy the full-bodied, plump fruit taste with a refreshing acidity and plenty of ripeness.。 "Yamanashi Prefecture Giant Peak and Shine Muscat Prosciutto and Mozzarella Burrata Salad" Yamanashi uses "Kyoho" and "Shine Muscat" delivered from "Okuyamaen" in Makioka Town.、I made a fresh fruit salad with Spanish jamon serrano and "burrata raw mozzarella" from "Flower Garden Farm".。Served with the microherb "Yakusai Mix (YAKUSAI Mix)" grown by Ryosuke Matsumoto of "MzFarm" sold at "Bio Atsumi Episly Hamamatsu"。 Kitchen Luce "Appetizer Assortment" Not to mention Ayari、Considering the balance of materials、Yume-chan from "Kitchen Luce" who made the perfect appetizer for guessing delicious wine even when it is cold。I think it was difficult to make such a variety of dishes apart from restaurant business.。Thank you very much.。 From the top right、"Carrot sformato" sformato, which means "steamed" in Italian。Everyone has a melt-in-your-mouth smooth sformart where you can enjoy the gentle sweetness of carrots.、Rave reviews。"Spring rolls with avocado and mozzarella"、"Ricotta and spinach quiche" using spinach that goes perfectly with the richness of ricotta cheese、The epidermis is reddish-purple and the contents are bright yellow.、When heated, you can enjoy a sweet potato-like sweet potato "Destroyer's Potesara"、"Eggplant and bell pepper caponata" oozing tomato sauce、The salty balance of boiled pork soaked in oil is ideal for sake "Tonno del Chintai and bean salad"、"Marinated Norwegian salmon" with dill / Serve with caviar lime (pink)"。The appetizers that were carefully prepared were、Whatever you eat, it is delicious and very satisfying! KITCHEN LUCE "FOCACCIA" CALIFORNIA "FOG MOUNTAIN CHARDONNAY JEAN CLAUDE BOISSET 2019" (FOG MOUNTAIN CHARDONNAY / JEAN CLAUDE BOISSET WINES U.S.A.) A new brand of the Burgundy giant Boisset, known as the "Nouvelle Vague of the wine world"。Sakura Wine Awards 2020、2023and Gold Award-winning California Chardonnay。in pale golden yellow tones,、Aromas of tropical fruits、Citrus fruits such as lemons、Fully ripe apples、You can feel the fragrant aroma reminiscent of nuts such as almonds.、A cup full of crisp flavors and gorgeous fruit flavors。 Kitchen Luce "Boso Shrimp no Karaage" What is "Boso Shrimp"?、here、It is a name used around Lake Hamana、The official name is "Yoshiebi"、In Kansai, it is called "Shirasa shrimp"。Because the shell is thin and soft、Fragrant when fried、The meat is satisfying to eat as pre-puri.、Although small、It is a very tasty shrimp full of umami.。 Kitchen Luce "Peperoncino with chicken and lotus root" The chicken that grilled the skin fragrant and the crispy lotus root、After lightly lentin, rebake with the salamander function of "BALMUDA The Toaster Pro"。Will be tightly squeezed lemon。 Kitchen Luce "Roast Beef Salad" Moist roast beef with a beautiful rosé color、Served with salad with baby leaves or Parmigiano Reggiano cheese。Salt or ponzu sauce、Sources and、There are many ways to enjoy it。 Kitchen Luce "Green Olives" ....

2023/09/01 Post a Comment

Hamamatsu "Vistante Unico" Italian restaurant business trip chef and home party with Mr. and Mrs. Ueno

Although it has passed the autumn、The heat of the day still continues.、In the intense heat to feel the signs of autumn、Cool off in the evening、Holding a home party around champagne at our house。Our guests this time are、Kunihisa Ueno and Tomoko met through the introduction of Daisuke Matsumiya, the representative and manager of the old private house hotel "Kamakura Kokon" in Kamakura.。To enjoy a delicious meal and wine with the two of you、As a traveling chef of Italian cuisine、We are inviting Lucas Tanaka, the owner-chef of the completely private restaurant "Bistorante Unico" in Kamo River.。 The arrangement for this day that will decorate our dining table is、Please visit the flower shop "Sou Sou" that opened on Sunday, March 5, 2023 in Ohiradai、Order to arrange it horizontally along the table runner mainly in green。The day I asked、Just、I heard that there is a delivery plan、He also delivered it to my house.。Flower arrangements include、Turkish bellflower or clematis、Zinnia、Eucalyptus、Mishima Saiko、Helenium、Smoked grass、Wax Flower、Celosia、Peacock、Ainz、Lace flower、Daukas、Annabelle and many flower materials are used.、There is a freshness of green as ordered.、It adorably adds cool colors to the dining table.。"Sou sou" is、The original、A shop that was active as a flower class "Flower Studio Rac"。And moved to its current location.、You run a flower shop and a flower class together.。Because flowers are indispensable in our home、I'm glad it's opening in the neighborhood! To get to work on the preparation、Chef Lucas arrives 1 hour before start time。My house is also a first time to use it.、I think it's very difficult to be able to cook in the kitchen of a strange house at first glance.、Started as a pioneer of business trip chefs in Hamamatsu in the Corona disaster.、150Chef Lucas has done more business trips than ever before。Because I have gained experience in any environment, I am adaptable and resourceful.、The preparation is also outstandingly efficient.。I thought it would be convenient for the chef if it was in my house.、I purchased "BALMUDA The Toaster Pro" with a salamander function.、I was surprised when they brought their own! As is expected、Even if it is a cooking utensil, it is best to use something that you are used to.。What to prepare on this side for business trips、Drink such as wine or glass only if you like、Very convenient。Vessels and cutlery、Please bring placemats、Enjoy it as if you were dining at a real restaurant! 1 hour to start time、Let's relax in our gallery for the time being until we are ready.。 Mr. and Mrs. Ueno will meet again since the "Pre-Noir Party" held last summer。You may have noticed that the lighting in the gallery has been renewed.、Interesting observation of the popular work "RON" designed by lighting artist Toshiyuki Tani。Combining the craftsmanship of Mito, which is said to be the Japan of lanterns, and the craftsmanship of Suruga bamboo Sensuji work that makes insect baskets.、Lighting that expresses the delicate sense of Japan aesthetics。Mito's lantern、Water on the surface、Treated to prevent dirt、PET resin for the string、Made of starch glue and environmentally friendly materials。Usually in the higo、Although use bamboo or wire、Thin Japanese paper is wrapped around a PET resin string to create a texture.、It suppresses the shadow of the hip itself。By narrowing the spacing between the strings and strings,、Express delicacy。The Suruga bamboo sensuji work that makes insect baskets etc.、Flexible bending of thin, round bamboo strings、It is characterized by the technique of incorporating it into a bamboo circle。Dispensing with the real pleasure of "bending"、Expresses softness only by assembling "straight lines"。In addition to the warmth of a round string、You can enjoy changing to the stately color of wabi sabi unique to bamboo as you use it.。Lanterns made of Japanese paper、Can be used in either orientation、2-way type that can change facial expressions。We also received a message from Mr. Tani, a writer, saying, "Please enjoy both faces."。This work is、It is also exhibited and sold at the "Louisiana Museum of Modern Art" museum shop in Denmark, which is praised as the most beautiful in the world.。In our gallery、See the fusion beauty of Japan and Danish artwork。 Tomoko, his wife, who enjoys tea and flowers, is serving a wonderful yukata custom-made by "CHIKUSEN" on this day.、The bright pink pattern of Manju chrysanthemum shines、If you correct the collar, you can make it look like a summer kimono。Dressed lightly with a half-width obi、Appeared in late summer attire。Long hair is also cut into bassari and bob.、It is also perfect for kimono The start time is ♪ approaching、Move the location to the dining room、Let's toast with champagne first。 Bistorante Unico Owner-Chef Lucas Tanaka Born in Hamamatsu after graduating from Tokai Cooking and Confectionery College in 2nd year、Trained as a waiter at "ANTICA OSTERIA DEL PONTE" in Tokyo Marunouchi Building for 1 year.、At "La scogliera" in Akasaka、Worked as a waiter and cook for about three and a half years。Once、Returning to Hamamatsu、Experienced part-time work at a restaurant for one year for the preparation period for the trip to Italy。When I couldn't go to Italy due to the influence of Corona、2020In October of this year, we opened "Bistorante Unico", which focuses on catering for one year only.。However,、Because there is no end in sight for Corona in that one year、The store was renovated、1Changed to a completely private restaurant with only tables and catering。 The chef is also in charge of all the dishes and other dishes provided.、Only on this day, the housewife business was completely closed.、I am also grateful that I can spend a relaxing time at home.、Families with small children and、Families who have an elderly person who cannot easily eat out、Also、Having a dog or cat like us、I think it is the best business trip service for those who are about to go out.。 The menu of the on-site chef's catering is、It will be one course for 13,000 yen (tax included) per person.、Appetizers、Two kinds of pasta、Fish and meat mains、You can enjoy all 6 dishes up to dessert。Because I asked the menu in advance、I asked my husband to design and print out the course menu.。Even though it is a private space called my home、Professional cuisine、This business trip style of enjoying a special time is、It will be a "Unico" style different from other restaurants.。 Immediately、Let's have Mr. Ueno, a wine lover, serve。 Cheers to celebrate the reunion with the always lovely Mr. and Mrs. Ueno after a long time! Champagne「Le Saulx d’Ancreville / Les Saure d'Ancleville is produced in the Champagne region of northeastern France.、Champagne recommended by the sous chef of the three-Michelin-starred restaurant "La Tour d'argent" in Paris。Refreshing taste makes it easy to match with any dish、White peach with a hint of cypress、Smell of brown sugar、You can enjoy an elegant taste with a rich aftertaste.。 Chef Lucas prepared、"Aroma Premium" antibacterial and antiviral disposable towel containing natural aroma oil、In fact, it is a tasteful wet towel that is also used in "Porsche Center Hamamatsu (Porsche Center Hamamatsu)"。 The aroma is、From left to right: Citral、Peppermint、Choose from 3 types of lavender and your favorite scent、Start your meal while being soothed by the fragrant aroma! Let's start with the appetizer。Chef Lucas、Because I also have experience as a waiter、Saave is also very smart。 Appetizer "Sweet shrimp and scallops tomato consommé jelly" The appetizer was not decided in advance due to the market.、I was looking forward to the day。On this day、Kelp-wrapped sweet shrimp and scallops lavishly tossed with Sicilian caper tartar、Fresh tomato consommé jelly with egg white added to the broth taken from tomato moisture and vegetables.、Serve with boiled pesticide-free okra on top.。Sweet shrimp and scallops that spread the sticky sweetness and umami by tightening the kelp。A cool dish that will make you forget the heat of late summer goes well with Champagne.。 "Cold Federini with Edamame Sauce with Undan" Cold Federini paired with a sauce using fragrant and flavorful Gunma edamame、Served with saltwater sea urchin raised at the "Hirono Sea Urchin Farm" in Iwate Prefecture、Accented with smoked edamame。What is "Sea Urchin Farm"?、Kelp began to accumulate in ditches dug in coastal bedrock.、Sea urchins grow up eating plenty of high-quality kelp、A paradise for sea urchins、 Even if you look around the world, it will be a special environment that can only be found in Hirono Town Tane City.。Sea urchins grown there are delivered by "salt water sea urchin" using nitrogen nanobubble ultraviolet sterilized seawater.、Rare sea urchins。The melty sweetness and creaminess of raw sea urchin add gorgeousness to the lush sauce of edamame.、The fragrant aroma of smoked edamame passes through your nose、The lingering incense is enough to increase your appetite even more.。 Taste Lucas chef's food、"He、You're good!" and、Mr. Ueno giving the best compliment。Because you both have six cats at your house.、The visiting chef seemed to be very interested.、They promised to make an appointment right away.。 Surely such high-quality food at home、If you can enjoy it at this price、I would like to ask you regularly at my house.。 For every dish served、Detailed cooking explanations are also included.、preparation、Cooking、offer、explanation、dishwashing、See you on to the next dish、And even though it is all in one operation、Good pace at which meals are served、Truly enjoy professional skills。 "Fregla Clam Butter Sauce and Lime" Homemade Fregla、A type of Sardinian national pasta、We also experienced pasta for the first time because it is not well known。Although similar to Israeli couscous、It's plump and bigger than that.、This homemade fleegra is、Roll while adding semolina and water to the couscous.、Round the size into a snowball with a diameter of 2-3 mm.、dry in the oven for at least 3 hours,、To use it by returning it while sucking the juice of the clams there、It takes a lot of time and effort、Actually, I heard that there are few people who make it home-made even locally.。Each homemade fregla contains clam broth.、It goes well with umami-rich sauces emulsified with butter.、The texture is also the best! Experience an explosive taste that you can't imagine from its small appearance! Because it is shaved with lime that goes well with the sweetness of clams、The aftertaste is also a good impression that you can enjoy a refreshing aroma.。This combination is perfect as summer pasta! Champagne「Moët & Chandon Moët Imperial Effervescence / Moët & Chandon Limited Moët Imperial Effervesons" The rising bubbles sparkle like fireworks popping in a glass、Moët & Chandon exclusive Champagne with designs that express the magical world of Champagne。Fresh yet elegant、The supple mellowness of the mouth is attractive.。 Fish dish "Natural kue aged for seven days" "Natural kueh" aged for seven days is、Elastic kue by aging for 1 week、With more flavor、The skin is crisp and fragrant.、The meat is slowly cooked while turning the oil.。I'm sure it's over budget.、"If I come across an ingredient that makes me think this is it, I can't help but buy it," he told me (laughs) Saffron in soup stock made from aged fish.、Add fresh fruit tomatoes、Not to mention the sauce emulsified with Sicilian olive oil.、Cherry tomatoes served with、Unlike the fresh one used in the sauce、It is served in confit、Blanched tomatoes with herbs and garlic、Concentrate the umami of tomatoes by drying them in the oven with rice oil while changing the top and bottom over and over again.、It is exquisite and exquisite! "Homemade focaccia" steak knife used for meat dishes is、Choose from ten color variations of the French "Jean Dubost Laguiole..

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」...

2023/05/19 Post a Comment

Hamamatsu and Lake Samei "France's Three Great Land Chickens Pré-Noir Association"

色鮮やかな新緑が心地良く、風薫る5月中旬の午後。毎年恒例となるテラスBBQの季節がやって参りました！昨年に続き、今年もフランス三大地鶏の一つとなるブランド地鶏「プレノワール（Pouletnoir）」の生産・販売をされている磐田市見付の養鶏場「フォレストファーム恵里（めぐり）」のオーナー養鶏家・中安政敏さんに出張していただき、「プレノワールの会」を開催致しました！東京は青山のファーマーズマーケットや浜松でのイベント出店で活躍するキッチンカーで我が家に駆け付けてくれた中安さん。手際良く、焼き場をセッティングし、ゲストを迎える準備に勤しんでくれます。 This time the、プレノワールの生後半年程度の雛鳥から、2年半の親鳥との違いを食べ比べしながら、Thigh meat、胸肉、Chicken、Lever、Hatu、砂肝などなど部位毎に楽しめる串を100本近く用意してくれました！ゲストが到着する前に、サラダの準備のお手伝い。備長炭の炭で焼き上げる串焼きは、香ばしい香りにそそられ、食欲を掻き立てます！前菜のサラダに添える胸肉の炙りから。大好物の鶏肉の焼き上がる香りにそそられ、「アタシのは？」と目を大きく見開いて待ち構える我が家のショコラに塩を振らない胸肉を焼いてくれたため、一足お先に頂戴し、弾力のあるプレノワールの締まった肉質に小さな歯で一生懸命喰らい付きます。サラダは浜松で無農薬野菜を栽培する田中夏希さんの農園「きらり農園（Kirari Farm）」と東京の青梅市にて有機野菜を栽培する「Ome Farm（青梅ファーム）」のオーガニックで多種多様な葉野菜やカラフル人参に、自然栽培みかんのドライフルーツやエディブルフラワーのキンギョソウを用いて彩りも鮮やかに。「プレノワール胸肉のオーガニックシーザーサラダ」ドレッシングは中安さんの自家製で、ブレンダーを用いてその場で作ってくれました！プレノワール卵を使った自家製マヨネーズを基本に、Tomato、Garlic、Cream cheese、パルミジャーノレジャーノで仕上げ、酸味と旨味が詰まった濃厚な味わいに仕上がっています。サラダの準備が終わる頃に、Kakegawa、Fukuroi、浜松からのこの日のゲストが続々と集まってきました。蝶ネクタイがお似合いで広告代理店「BEEHIVE（ビーハイヴ）」を営む大場一成くんが小脇に愛らしいフラワーアレンジメントを抱えての登場！いつお会いしても元気が貰えるスペシャルスマイルです！袋井の自家焙煎珈琲豆屋「まめやかふぇ」オーナー濱ちゃんこと濱小路仁徳さんと奥様の明美さん、掛川の手作りハムやソーセージ専門店「大石農場ハム工房」オーナー大石善弘くんと奥様の仁美さん、皆が勢揃いしたところで、シャンパーニュで乾杯！ドライバーや中安さんには、私が毎夏に作るスパイスたっぷりのオリジナル「自家製ジンジャーエール」を。この日もダンディさが炸裂しているちょび髭のベルナール・エベルレ（Bernard Heberle）。浜松の人気Pâtisserie「Abondance（アボンドンス）」オーナーパティシエ。ベルナールのキャラクター以上に個性的なマダムの豊佳（Toyoka）さん。御二人は愛猫家ですが、いつもショコラが懐いています♪ À VOTRE SANTÉ!!（乾杯！）養鶏場オーナーの中安政敏さんは春野町で8年、此処見付で10年とおよそ18年ほど養鶏を担っており、全国的にも珍しいフランス原産の黒鶏プレノワールを丹精込めて飼育されています。週末は東京・青山のファーマーズマーケットに出店されていて、美味しいプレノワールに出会えます！前菜のサラダを頬張っている間に、雛鳥と親鳥のもも肉の食べ比べからスタート！注）通常は自宅への出張はされておりませんので、ご了承ください。第二弾の御馳走を待ちきれない様子のショコラ。箸休めのおつまみにと思い、朝作っておいた「自家製ポテサラ」。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.。「プレノワール雛鳥もも肉（生後半年）」「プレノワール親鳥もも肉（2年半飼育）」噛み応えのある程良い弾力が楽しめるプレノワールの雛鳥と親鳥の食べ比べ。味わい深い旨味がほとばしるプレノワールは、本来の味わいが楽しめるようにフランス産「ゲランドの塩」でシンプルにいただきます。「プレノワールスープの卵黄仕立て」プレノワールの出汁をふんだんに用いた濃厚なスープは、プレノワールの卵黄を崩しながら共に楽しみます。翌朝のプルプル美肌が楽しみになるコラーゲンスープ。そもそもプレノワールは二日に一度しか卵を産まないため、本当に貴重な有精卵でパワーの源となります。我が家のテラスBBQはゆったりと過ごすなら、10名程度で開催するのが限界のようです（笑）「プレノワールつくね（塩）」本来のつくねには玉葱が入るのですが、ネギ全般が食べられないベルナールのために中安さんが愛情込めて特別に作った、パセリを使ったつくねに御満悦のベルナール。掛川といっても沖之須にある「大石農場ハム工房」。なかなかの距離感にそうそうには伺えず、大石夫妻とお会いするのは随分とご無沙汰してしまっていましたが、美味しいソーセージを食べたい時は遠鉄百貨店のデパ地下で商品をいただいておりました。On this day、極上の生ハムやソーセージを手土産で持参してくれていたので、後日改めて「ハム・ソーセージパーティー」ができそうです♪ 我が家の珈琲豆は浮気をしない限り、ほとんどが「まめやかふぇ」のもの。私たちに珈琲の良さを教えてくれたのもこの御二人です！「まめやかふぇ」の御二人が繋いでくれたご縁で、今回の会に大石夫妻が参加してくれました。我が家での催しは、仮に初対面だとしても大歓迎です（笑）「プレノワールレバー」捌きたての鮮度良いプレノワールのレバーは、いついただいても極上の肝！「プレノワール砂肝、ハツ」コリコリ食感が楽しめる砂肝と、一羽の鶏に一つの貴重なハツ（心臓）は、じっくり味わいながらいただきます。「プレノワール皮」カリカリに焼き上げたプレノワールの皮は食感もよく、Savory、ビールに最適！「プレノワールつくね（タレ）」塩も良いけど、タレも良い。タレに合わせてシャンパーニュから白ワイン、そして赤ワインへと移り変わります。「プレノワールのウフマヨ自家製クリームチーズ仕立て」生の黒胡椒を、まるでお化けの目のように仕立てたキュートな装いの一品は、プレノワールの半熟卵にプレノワールの卵黄と磐田産無農薬レモン、圧搾一番搾り菜種油で作った自家製マヨネーズと低温殺菌牛乳（はるとなつ）、ブリーチーズ（フランス）、磐田産無農薬レモンで作った自家製クリームチーズを加えた爽やか且つ濃厚なソースのウフマヨ。これは癖になりそう！「プレノワールもも肉トマトソース仕立て」高騰度トマトで作る甘味と酸味のバランスに優れ、旨味が凝縮されたトマトソースをたっぷりとかけたアレンジ串はワインの当てにも！命を取り扱う同じ職人として中安さんの手仕事がとても興味深いようで、「大石農場ハム工房」の大石くんは、中安さんとの談義を真剣に交わされていました。明美さんも愛猫家で保護猫を家族に迎え入れていますが、愛犬家でもあるので、ショコラを抱きしめて思う存分に触れ合いを楽しんでいます（笑）「焼きもろこし」季節的に少し早いですが、宮崎のとうもろこしが用意できたので、醤油を塗りながら焼き上げてもらいます。袋井のとうもろこしの甘さには敵わぬものの、香ばしさが漂い、美味しくいただけました。「そら豆」さや付きのまま炭火で焼き上げるそら豆は、中ふっくらと甘味と豆の風味が芳しく、箸休めの御馳走です。「〆のプレノワールのチーズリゾット」プレノワールのスープで炊き上げ、バターやパルミジャーノレジャーノを加えたシンプルなチーズリゾット。シンプルなだけにプレノワールのスープのコクをしっかりと堪能できます。「ジョルジュ・クレマン・ブリュット・トラディション（Georges Clément Champagne Brut Tradition）」「アクセル・ド・ヴァロンブリュット（Axelle de Vallon Brut）」「バレイアシャルドネ 2020（Baleia Chardonnay）」「プピーユ 2014（Poupille）」この日のワインたち。一仕事を終えた中安さんは、陶芸の経験があるということで、我が家のギャラリーに展示してある「釋永岳」の作品たちを眺めては楽しまれていました。この日の撮影用にも使用したのですが、軽さと薄さの繊細なタッチに驚かれているようでした！「Finn Juhl（フィン・ユール）/Chieftain Chair（チーフテン・チェア）」 1949年に発表されたこちらの椅子はフィン・ユールが自邸の暖炉の前でくつろぐためにデザインされたラウンジチェア。The large, graceful and presentable form is the chieftain (chief：With a design worthy of the name of the chief of a savage tribe、デンマークのフレデリック国王が展示会で座ったと説明すると、まるで何処ぞの国のドンのような面構えでエアー葉巻に挑戦する大場くん（笑）フィンユールの代表作の一つでもあるチーフテンチェアは、There is a photograph of Finyule himself sitting with his legs thrown out on the armrests like this.、You can sit so that you can completely wrap your body.、The design is highly functional and stable。場所をダイニングに移動し、デザートとコーヒーの用意を。「まめやかふぇ」の濱ちゃんがハンドドリップで丁寧に淹れてくれます。独立開業して来年には20周年を迎える「まめやかふぇ」。コーヒーのスペシャリストであり、クラシフィカドール（ブラジルコーヒー鑑定士）も取得されている濱ちゃんは、世界中の美味しいコーヒーを求めて産地へ旅をし、テロワールや品種、精製方法などについて農園主と直接交渉をし、徹底的にクォリティーにこだわった豆を取り扱っています。北欧やヨーロッパをはじめ、世界各地のコーヒー文化にも興味があり、今までに40ヶ国を訪れ、コーヒー人生を謳歌中。我が家のコーヒーの師匠でもあります♪ この日は、新作豆の「カフェヴィーニョピーベリー（ブラジル産）」を最初の一杯に。丸くコロコロとした小粒のピーベリー。「ビーニョ（Vinho）」とはポルトガル語で「ワイン」を意味します。焙煎したて挽きたての新鮮な豆は蒸らしを入れるとふっくらち膨らみます。挽き方や湯温や速度、コーヒー道具や淹れ方によっても味わいは異なり、同じ豆を使用しても淹れる人が変われば、味も大きく異なるのがコーヒーの面白いところ。「まめやかふぇカフェヴィーニョピーベリー（ブラジル産）」まるでワインのような官能なフレーバーを持ち、果実の甘味と酸味を楽しめる心踊る軽やかな一杯です。...

2023/03/31 Post a Comment

Hamamatsu "Hanami party at home!

毎年開花を楽しみにしている佐鳴湖の桜。今年は例年より少し早い開花の知らせがあり、3月末の今がまさに満開を迎え、湖畔に訪れる多くの花見客を楽しませている今日この頃。 Quire、大阪より来客があったため、またまた出張シェフ・山田芳国くんを呼んでおもてなしディナーと参りましょう。我が家でも春の訪れを少しでも感じていただこうと家中の生花を入れ替え、テーブルには桜やピンク色のガーベラをアレンジしてお花見コーディネート！フランス・シャンパーニュ「ヴーヴ・オリヴィエ・エ・フィスカルト・ドール・ブリュット（Veuve Olivier & Fils Carte d’Or Brut）」白桃・蜜たっぷりの林檎・様々な柑橘類が香るアロマに、砂糖漬けのジンジャーを想わせる香りのアクセント。最初のタッチで酸がフレッシュに立ち上がり、ジューシィで柔らかくしなやかな飲み心地がゆったりと展開し、癒し系の和らぎシャンパーニュとな理、おもてなしの乾杯に最適！今回も担当してくれる出張シェフの山田芳国くんには、「大阪と浜松を繋ぎぐおもてなし料理」とコンセプトをお伝えし、浜松の食材を用いながらも、大阪のスピリットをプラスして嗜好を凝らしていただきました！「静岡牛ミスジのタタキとローストした地野菜のサラダ仕立て」浜松に来たら連れていきたいレストランNo.1と謳われる「炭焼きさわやか」のハンバーグをオマージュし、静岡牛のミスジの部分をタタキに仕上げ、軽くソテーし食感を楽しめる地野菜と共に爽やかなオニオンソースと合わせていただくサラダ仕立て。香ばしく仕上げたレア気味のミスジとオニオンのソース、旨味豊かな新鮮な野菜たちの香りと食感で、食欲を湧き立てる一皿です！南アフリカ「ブシャール・フィンレーソンサン・バリックシャルドネ 2018 Bouchard Finlayson Sans Barrique Chardonnay」「ブシャール」とはその名の通り、ブルゴーニュで著名なブシャール・エイネ。当主のポール・ブシャール氏と南ア屈指の醸造家ピーター・フィンレーソン氏とのジョイントベンチャーとして、1989年にその活動を開始。現在でも常に技術的な情報交換を行っており、比較的肉付きのよい印象の南アにしては珍しくブルゴーニュに似た上品な酸味を伴う洗練された味わいに仕上がっており、その品質の高さから「ブシャール・フィンレーソン」は南ア最高クラスの優良ワイナリーとして広く知られています。この「サン・バリックシャルドネ」は、シャルドネを使用したキュヴェは、通常フレンチオークの樽で熟成させますが、このキュヴェは、樽を使わないことで、キレの良い、クリーンなワインに仕上がっており、レモンの質感でフレッシュなスタイル。鮮やかな洋ナシ、キンシュ、オレンジの花のテイストです。When you include it in your mouth,、クリーミーな質感が全体に広がって素晴らしい調和を示すシャルドネです！お次は、浜松ならではのB級グルメ「遠州焼き」をオマージュした一皿！遠州焼きとは、遠州地方、主に浜松市近郊で焼かれる昔ながらのお好み焼きを「遠州焼き」と呼んでおり、浜松で親しまれるB級グルメ。その大きな特徴としては「たくあん」が入っていることが一番で、形状も他のお好み焼きとは違い長方形であるものが多いという。今回はその「遠州焼き」をワインに合うように洋風にアレンジしてもらいました！粉もん王国として本場の大阪の方に「遠州焼き」を知ってもらいましょう！「福田産しらすの遠州焼きで巻いた生ハムとホワイトアスパラ、由比産桜海老のソース」福田産しらすをたっぷりと用いた遠州焼きに、スパイン産生ハムとホワイトアスパラガスを巻いて中に忍ばせ、由比産桜海老を用いた香り良いソースでいただきます！生地はお好み焼き感が強いですが、生ハムの塩気やソースの香ばしさで見事に洋風にアレンジされており「遠州焼き」とは思えない仕上がり！「小メロンのピクルス」袋井出身のシェフらしい一品。袋井といえば「クラウンメロン」。そのクラウンメロンで摘果した小メロンをタイムを効かせた酸味が爽やかなピクルスに！箸休めにピッタリです！「浜名湖産青海苔と帆立の明石焼き、浜名湖産浅利のスープ仕立て」「たこ焼きを洋風にアレンジしてほしい」という無茶振りを見事に再現してくれました！明石焼きをオマージュし、浜名湖産青海苔を生地にたっぷりと混ぜ合わせ、中にはタコではなく帆立を忍ばせた出汁たっぷりのたこ焼きを焼き、浜名湖産浅利の出汁からとったスープでいただく明石焼き。青海苔の磯の香りが立ち込め、帆立の旨味と浅利の出汁が調和した明石焼きはパプリカや菜の花で色味も美しく春の装いに！南アフリカ「グラハムベックブリュット（Graham Beck Brut）」赤ワインへ到達するには少し早いペースでシャンパーニュと白ワインが空いてしまったので、チェイサー代わりに南アフリカのスパークリングワインをさしましょう。こちら「グラハムベック」はオバマ大統領、マンデラ大統領が大統領就任時に飲んだ究極のスパークリングワインで評判良くワインとしての評価も高い人気のスパークリングワインです！「浜名湖産牡蠣とわらびのスパゲッティ」浜名湖産牡蠣と春の芽吹きを感じさせるわらびのスパゲッティ。牡蠣のぷりぷり食感とクリーミィーさにミネラル感がたっぷりと楽しめるのも浜名湖の恵みあってこそ！「シリタカベルネソーヴィニヨン 2004 （Sirita Cabernet Sauvignon Napa Valley）」熟成香溢れる希少なナパヴァレーのバックヴィンテージ。力強い果実味と熟成による落ち着きが見られ、ブラックベリーやダークチェリー、カカオにタバコの葉やマッシュルームなどが加わり魅惑的なアロマ。口に含むとタンニンはビロードのように滑らかで凝縮した果実に旨味、程良いオークのニュアンスが加わり複雑な風味が広がります。果実味と熟成感のバランス良い至高の逸品となり、メイン料理の鰻と子羊との相性も抜群です！「浜名湖産鰻とタラの芽の焼きチーズリゾット赤ワインとバルサミコのソース、ゴボウとタラの芽のフリット」浜松といえば「鰻」も名産品の一つ。This time the、チーズリゾットの濃厚な香りに合わせて、赤ワインとバルサミコ酢のふくよかなソースと一緒に絡めた鰻をいただきます。ゴボウとタラの芽のフリットを添えて！「NZ産仔羊のお茶のパン粉焼、舞茸とほうれん草のソテー安納芋、赤ワインとマスタードのソース」静岡らしく「緑茶」を使ったメイン料理は、ニュージランド産仔羊を緑茶の茶葉とパン粉を煎って香ばしく仕上げて纏わせ仕上げる一品。仔羊の芳醇な香りと緑茶の爽やかな香りが相まって、香り豊かな舞茸と味の濃いほうれん草、甘味と滑らかな舌触りが堪らない安納芋も仔羊に良く合います。赤ワインのマスタードの深みのあるソースで楽しみます！「低糖質ティラミス」まめやかふぇ「ゴールデンマンデリン（インドネシア産）」神楽坂にて低糖質料理を専門にされている石渡洋平さんから、以前差し入れていただいた「低糖質ティラミス」をコースの最後に提供。罪悪感ゼロの“低糖質スイーツ”ということで、砂糖不使用で「ラカント」を使用した「低糖質ティラミス」となります。「ラカント」とは羅漢果という植物から作る人工甘味料で、糖質制限のスイーツ作りに砂糖の代わりによく使用されており、血糖値を上げることがないヘルシーな甘味料です。甘み優しいティラミスはあっさりとしており、フルコースを食べた後でもペロリと平らげることができました。ティラミスに合わせて袋井の自家焙煎珈琲豆屋「まめやかふぇ」の熟成でふくよかな上品さが味わえるインドネシア産の「完熟珈琲ゴールデンマンデリン」と共に。我が家で美味しいワインと料理を囲みながら、ゆったりと過ごしていただく時間をお気に召して頂けたようで何よりです！次回は、大阪うまいもん巡りに是非お付き合いくださいませ♪...

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! ）...

2022/12/19 Post a Comment

"Christmas party inviting Mr. and Mrs. Iketeru to enjoy a full course by a business trip chef"

One night in December when the cold came.。Inviting a friend and his wife to our home、While having a business trip chef serve his skills、Hold an early Christmas party to enjoy an Italian full-course dinner! Above the antique lighting bureau in the dining room is、This year、With the pointy Santa (copper) of the long-awaited "Shimoo Design" that I finally got、Decorate pine cone tree、Casually stage Christmas。 The table coordination on this day is、The welcome plate is the German "Rosenthal"。Pine cone wreath decorated with squash and wood stand candles、Set in brown tones! This day、What is Mr. and Mrs. Naoki Iketeru and Mr. and Mrs. Kayo who visited from Kamakura?、Owner manager of "Kamakura Kokon"：We are happy to be introduced ♪ by Daisuke Matsumiya Naoki Iketeru Born in Gunma Prefecture。92 year、Graduated from Sophia University, Faculty of Science and Engineering。 Japan Coca-Cola、Oracle Japan、Through Misumi、2006Started a business in。 In addition, Microsoft USA、Enoteca Executive Officer、Served as President and Executive Officer of Yukoyuko Holdings、 2016Promoting Cainz's digital strategy as an advisor since the year。 2019From July、Serves as General Manager of the company's Digital Strategy Headquarters。 (Profile：My Neighbor Cainz from) Kayo Iketeru TESL in the United States after graduating from high school(Teaching English as a Second Language)Learning、Homecoming。 After experiencing teaching and school management at an English conversation school、1992Joined Master Foods (now Mars Japan) in a human resources position。 After that、Ford Japan、adidas Japan、Pfizer、Consistently in charge of human resources at Japan Paul。 2006 year、Master of Business Administration (MBA) from Hosei University Graduate School of Business Administration。 Same、Aiming to balance childcare and work, Eyes Plus Inc. is established.。 EQ while providing consulting for organizations(Emotional intelligence)Realizing the importance of、 Since the、Institutional Design、Human Resources and Organizational Development、We build and provide our own programs that incorporate EQ in career design, etc.。 He is the author of "Emotion Management: Knowing the "Feelings" of Yourself and Your Team to Create the Best Results" (Diamond Inc.)。 (Profile：From Interaction Pro Inc.) Among the table coordination this time、When I tell you that I coordinated by interweaving "CAINZ" products in some places,、Iketeru's wife：Kayo said, "Oh! (laughs) The wood stand with candles、Substitute "baked paulownia cylinders" that can be used for interior work by purchasing them at different heights! With a naturalness as if it were a candlestand from the beginning、I didn't feel any discomfort (laughs) I used it for the cutlery rest、Substitute "Karuru Brick (lightweight brick)" that can be used for DIY decoration of interior walls! To match the brown of Cutipol cutlery、I chose a dark shade.、Light、Due to washable lightweight bricks、It was very easy to use! He was amused by the idea that Cainz products can be used in a different way from their original use.、一発目のサプライズは大成功です！ Champagne「Jacques Lassaigne × Kisui Nakazawa」 Champagne「Jacques Lassaigne × Kisui Nakazawa」にて乾杯！モングーのモンラッシェと呼ばれる「ジャック・ラセーニュ」が収穫年の個性を最高の形で表現した究極のシャンパーニュ「レゼルヴ・エクストラ・ブリュット」。Based on 2015, including a 50-year-old vineyard, reserve wines from 2010 are used.。Mongoo's Chardonnay-like pure acid and rich mineral feeling、Aromas of ripe exotic fruits、Silky foaming characteristic Blanc de Blanc。Fermented and matured in stainless steel tanks、ドザージュゼロの繊細さが和にも洋にも合う厳かなシャンパーニュです！今回の出張シェフは、付き合いが長く信頼のおけるイタリアンシェフ山田芳国（Yoshikuni Yamada）。Taking advantage of training at famous Italian and French restaurants in the prefecture、Because we work in a free style、They kindly accepted the proposal for the day! On this day、Son of Mr. and Mrs. Iketeru：Kango Iketeru is a professional windsurfer.、"TSUKASA Hamanako Freestyle Championship 2022 (JWA JAPAN TOUR)" sponsored by the Japan Windsurfing Association (JWA) 2022-23 FREESTYLE Round 4)"、Come to the beach for judging and support。 The menu structure prepared for this day is、Order all 8 full courses including surprises! "Bagna cauda" colorful vegetables are、浜松の「ファーマーズマーケット」や袋井の「とれたて倶楽部」と地場の旬野菜を用いた「バーニャカウダ」からスタート！少しソテーした香ばしい温野菜の甘みや、Prepare crispy and fresh raw vegetables、Each is a bagna cauda that feels crisp when combined with the sauce。By making a classic and simple sauce、It is devised to enhance the original flavor of vegetables.。 While making and incorporating each dish、They even serve、Luxury time。It seems that the demand for business trip chefs has increased due to the Corona disaster.、Since my family started keeping my dog Chocolat, eating out at night has disappeared.、出張シェフの存在はとても助かります！「玉ねぎのフォカッチャとチャバッタ」 × 器「Shimoo Design 浮様パン皿」私のリクエストで数年ぶりに焼いてくれたという芳国くんのフォカッチャが登場です！パンはイタリア産と北海道産の小麦粉を使い「玉ねぎのフォカッチャとチャバッタ」の2種を提供。フワッと厚みのあるフォカッチャはソテーした玉ねぎの香りと甘みが広がります！お次の一皿は、Using a vessel with bright red Christmas colors、Shirako is here! "Hokkaido cod milt meuniere" "Hokkaido cod milt meuniere" with potato galette and wasabi choy salad。The source is、Yuzu Bourg Blanc、Potatoes and butter、Enhance the rich combination of milt with the refreshing aroma and acidity of yuzu、The tangy pungency of wasabi cabbage tightens the whole thing! It is a gorgeous dish sprinkled with Christmas colors! "Chateau Mukrani Reserve Royal White 2013 (Chateau Mukhrani Reserve Royale White), the birthplace of wine with a history of 8,000 years、European-style Georgian wine white available。White grape varieties native to Georgia：Gorli Mtsvane。A rare variety "Gorli (city name) and Mtsvane (green)" native to the central Karturi region, which is different from "Mtsvane Kafri", which is known as the main variety of Georgia.。Hints of lime and honey are felt in the floral aroma.、Aroma from pears and barrel aging、樽のニュアンスが溶け込んだしなやかでリッチな味わいが楽しめます！「天使の海老と自家製リコッタチーズを詰めたラビオリ」 × 器「釋永岳 MARS HIMAWARI」御前崎産伊勢海老のミキュイを添えた「天使の海老のラビオリ」。Gentle angel shrimp with Americane sauce accented with ginger-flavored mousse。Americane made with angel shrimp、Although it is not as powerful as Omar、Enjoy the sweetness like sweet shrimp、It is finished in a rounded and soft sauce.。Ginger-flavored milk foam does a good job of not getting too persistent.、中の餡に感じるディルのおかげで後味も爽やかに！ 2種目のパスタは「The surprise!!」料理が趣味で、18歳から作っているという「ボンゴレビアンコ」が得意料理とされる池照さんへ贈る「ボンゴレビアンコ」！お二人の喜びに満ちた満面の笑みが最高の証です！「御前崎産ハマグリと菜の花で作るボンゴレ」 × 器「釋永岳 gen 平鉢」池照さんへ捧ぐ「ボンゴレ」は、With clams more vigorously than small Asari! The water in which the pasta is boiled is made with kelp.、Transfer the umami of kelp to pasta、It is finished so that the umami of the clams stands out more.。The bittersweet taste of rape blossoms、出汁の利いた蛤に見事マッチング！「浜名湖産牡蠣と御前崎産カサゴのソテーのクラムチャウダー」 × 器「釋永岳 áge鉄鉢」浜名湖産の浅利とカサゴのアラでフュメをとり、Onions、Celery、Potato、The green part of Shimonita leek、Sauté garlic and thyme for flavor、The soup finished with fresh cream is a clam chowder that feels comfortable and refreshing! By sautéing oysters and scorpionfish, you can add aroma and add sharpness to the soup, which tends to be monotonous.、Sprinkle on chef's homemade Genovese oil、For accents! Actually、Among Iketeru's specialties are、Because there was clam chowder that I learned in Seattle、It was finished in a special clam chowder that feels one or two habits! "SUBRINA ACT2 2016 (Sabrina)" ....

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