Resilience - Sakura Project-Last day for Japan Earthquake Relief Give-away

Chika's fundraising give-away closes today West Coast Time around midnight.

Please consider donating/signing up for the Japan Earthquake Relief. 

In keeping with the theme of Sakura (cherry blossoms),  I made a Sakura panna cotta. I did spy panna cotta on Chika's blog, but I've decided to change it up a bit. (Partially because the strawberries in California are....mediocre at best, and more like, I just don't do rhubarb)

I also have to admit that cherry blossom flavoring and cherry leaf flavoring is really really powerful, and a bit overwhelming at times. However, used sparingly, the fragrance can be just as subtle and sweet as an orchard full of blooming trees.  

In my panna cotta, I've infused a cherry tea from Lupicia Tea called Cerisier to the milk/cream mixture.

This tea is quite sweet and fragrant, more of cherries than of cherry blossom. Just the way I like it!

I contemplated what type of sugar to use to flavor the cream. 
Brown sugar would be too overwhelming, granulated sugar would be too straight forward in the sweetness, and honey would be just too cloying.

I decided to use wasanbon in keeping with the Japanese theme of this no-longer just Italian dessert. 

For the sakura component, I made a sauce from salt-cured cherry blossoms (Sakura no shio zuke) and a little bit of raspberry champagne jelly from Robert Lambert. 

The hint of raspberry really brings out the cherry and cherry blossom notes!

Hope - Sakura Project

My friend Chika of She Who Eats, has updated her blog in regards to her Japan Disaster Fund Raising Project.

As Chika mentions in her blog, green tea powder (matcha) pairs beautifully with sakura desserts and she is planning on including it (a really nice one from Kyoto!) with one of her give-away sets.

By coincidence, I had baked a marbled tea cake last night with my stockpile of matcha that I brought back from Japan last year.

I still need to tweak my technique on marbling, but the bittersweet matcha is definitely a nice contrast to the vanilla based cake.

Ganbare Nippon!

Stirred - Japan Earthquake Relief with Sakura

Food Blogger and good friend Chika has started a Fund Raising Campaign for the massive earthquake and tsunamis that hit Japan.

The devastation is so extensive that help will be needed for both immediate relief and long term re-building of lives. If you are able to, please make a difference by donating.

For those of you who have asked about my family, thank you.
Most are in Tokyo and they are all accounted for.

In keeping with Chika's theme, I will be posting (more regularly) with Sakura (cherry blossom) related notes and recipes. Last night, I made Hoji-cha Biscotti with Cherry Blossoms. I was inspired by re-reading her blog entry from last spring, and yes, I had these ingredients on hand. :-)

Salt's Cure - My new favorite place

UNI!

My new favorite store is McCall's Meat & Fish Company.

As they are in my 'hood, it's all the more wonderful!

Think Global (cooking), Shop Local!

My latest find was Santa Barbara uni!
Some people find uni to be off tasting....
I used to be that way too, until I discovered the sweet creaminess of Santa Barbara uni!
I bought a bit of tuna at the store as well!
Needless to say, my dindin was Tuna Zuke and Uni Bowl!

I have to say, there is nothing more self indulgent than WONDERFUL uni and a great piece of tuna!

Mmmmmmm.....

Birthday Cupcakes! Yum!

I celebrated the umpteenth anniversary to my 21st birthday last week....

Thinking of the umpteenth always makes me want to enter into forgetfulness with the aid of many shots of anything over 80 proof, AKA spirits - I wonder if they are called that to lift up one's spirits??






While I did not imbibe during work hours, I certainly had sweet delights that made up for that!

My lovely co-worker Michelle (Queen of Homemade Treats) baked up copious amounts of chocolate cupcakes for my B-day. Nothing makes a gal feel more special than homemade cupcakes! Thank you thank you thank you!!!!!!!! (My birthday wish is that you start a side business selling all your delicious treats!!!!!!)


Am I that much of an obvious choco-holic? My yummy treats were chocolate cupcakes with chocolate frosting! mmmmmmmmmmm!!!!! Thanks again Michelle! I really appreciate all the time and effort it takes to make these, esp. on a weeknight!!

Hog Heaven

pork belly stewed in sweet soy sauce

OK, so it seems like everytime there is a recession, we have some sort of comfort food. The last time, I remember everyone doing meatloaf and great mashed potatoes. This time around, I see pork belly becoming the new "it" thing. So around town, I can get overcharged for a dish involving unsmoked bacon..... hmmmmmm...... I'd think I'd rather make my own.

Quite frankly, most of the restaurant versions are a bit too greasy for my taste.I found it much more palatable if you can render some of the fat out by pan frying the pork belly first, then simmering the meat in a sweetened soy sauce stock. Then I chill the cooked pork belly overnight in the fridge so that I can further get rid of all of the lard that solidifies on top! (Some people my consider that blasphemy! All that lovely fat!)

Do I stil feel guilty about eating this? Well, yes. After all, this is pretty much bacon. I try and limit my intake to something equivalent to 3 slices of bacon. Oh well, I'll just have to up my intake of veggies in the next few days too!