tag:blogger.com,1999:blog-72393243844547303422024-03-05T14:13:16.692-05:00bobbyjayonfoodRandom thoughts on food, cooking, restaurants, food products, food literature and kitchen equipment by Bobby Jay, a retired lawyer living in New York and Paris.Bobby Jayhttp://www.blogger.com/profile/17525438181114206480noreply@blogger.comBlogger562125tag:blogger.com,1999:blog-7239324384454730342.post-36813969929464373892023-01-28T11:09:00.009-05:002023-01-28T18:18:08.321-05:00New Bread Recipe<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRxxLjw3p0v1qT1_mQCdnAfiD02mcg2N5PolH9w6IDBhCnggQdjHXv8Vr9J8WLWyjYOjMsakkDBXX024jdiywwpriqh5y0Zfo_UrTIjPsy_cvijnhhiOpgdE8xdO3UmHR5oBa6qJyRLWzqHC3OyzafTuKDNsR2QsQ4S0kFsTcATnRe0OS_KOnQYEKV/s3024/1.28.23%20No-knead%20cheese%20herb%20bread%20-%201.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRxxLjw3p0v1qT1_mQCdnAfiD02mcg2N5PolH9w6IDBhCnggQdjHXv8Vr9J8WLWyjYOjMsakkDBXX024jdiywwpriqh5y0Zfo_UrTIjPsy_cvijnhhiOpgdE8xdO3UmHR5oBa6qJyRLWzqHC3OyzafTuKDNsR2QsQ4S0kFsTcATnRe0OS_KOnQYEKV/w400-h400/1.28.23%20No-knead%20cheese%20herb%20bread%20-%201.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">No Knead Cheese & Herb Bread<br /></td></tr></tbody></table><p>I have not been baking bread lately because I can get such excellent bread at the General Bakeshop in Brewster and, if I'm in town on a Sunday morning, the She-Wolf Bakery.</p><p> </p><p>However, someone give me a recipe for No Knead Cheese & Herb Bread, which uses the no-knead technique made famous by Jim Lahey in <i>My Bread</i>. This is so much easier than the levain bread technique that I just went and did it.</p><p> </p><p>The bread incorporates 1-1/2 cups of cheddar cheese (I used finely shredded Sargento sharp cheddar from the supermarket), 1 cup (!) of chopped chives and 3 tablespoons of finely chopped thyme. The only thing that takes any time is chopping the herbs. Apart from that it's just waiting for the bread (without the fillings) to rise, folding in the fillings and baking in a preheated dutch oven. </p><p> </p><p>Here you can see the cheese and herbs that infuse this bread.</p><p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyI_wI7WiSxM_mFODDAId-IdI85Lher8lkocyar0urxC6_ZaEI3YUwLz72NPnqrP8TEi1RFAUbsrY6nQI6sWEMatMpqXwWh9RyBGPNqmyNF4tSMdi9s3XpMfyren5RjtaWwcwYb_H5gYComGSVMxQwUjZWJhzlA2-ZUB3_8dtZOdZv6hYin9IyaEZe/s3259/1.28.23%20No-knead%20cheese%20herb%20bread%20-%203.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2173" data-original-width="3259" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyI_wI7WiSxM_mFODDAId-IdI85Lher8lkocyar0urxC6_ZaEI3YUwLz72NPnqrP8TEi1RFAUbsrY6nQI6sWEMatMpqXwWh9RyBGPNqmyNF4tSMdi9s3XpMfyren5RjtaWwcwYb_H5gYComGSVMxQwUjZWJhzlA2-ZUB3_8dtZOdZv6hYin9IyaEZe/w400-h266/1.28.23%20No-knead%20cheese%20herb%20bread%20-%203.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cheese & Herb Bread crumb<br /></td></tr></tbody></table><p> A delicious and beautiful loaf!</p><p> </p><p>Bobby Jay<br /></p><br />Bobby Jayhttp://www.blogger.com/profile/17525438181114206480noreply@blogger.com0tag:blogger.com,1999:blog-7239324384454730342.post-42943351041726948992023-01-03T07:47:00.002-05:002023-01-03T11:26:30.471-05:00Starting 2023 Right -- With a Capon<p>I have not posted much for the last couple of years, feeling a bit paralyzed by the COVID crisis, although I suffered only a minor case in early 2022. No, it was the first year of forced cooking all the time that kind of knocked a lot of the joy out of food. The second year was much better, with restaurants open and many dinners out with friends.</p><p>But this year I hope to do better and am starting early with my capon dinner in Paris the other night.</p><p>The French love to eat capons (<i>chapons</i>) for Christmas and New Year's dinners. I tried to make one a few years ago and it was a disaster. I think the problem was my lack of mastery over my oven. This year I decided to try again, and had a great success. Here's how I did it.</p><p>I checked Jacques Pépin's <i>Essential Pépin</i> and found a recipe for capon with Armagnac mushroom and cream sauce. Then I ordered a capon from our very good local butcher in Paris. Is this not gorgeous?<br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggtFZFuRLkOJCwNSS8VvQ28s_ejUUhTs8k8K9v6Owa4PuQdxjsIiU1KhtddWAzhgftxiJkgICxG6gMDPldYnlda3N_vA_yUD8qkzifs4PUo-nqYKpPNm_J2byIrN4A60vk5HvUFSfx4SoLopYXBRqyoARAepe0W3_yUE_4-63FffuohW0T2rTpKLl3/s4032/1.1.23%20Capon%20-%201.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="2688" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggtFZFuRLkOJCwNSS8VvQ28s_ejUUhTs8k8K9v6Owa4PuQdxjsIiU1KhtddWAzhgftxiJkgICxG6gMDPldYnlda3N_vA_yUD8qkzifs4PUo-nqYKpPNm_J2byIrN4A60vk5HvUFSfx4SoLopYXBRqyoARAepe0W3_yUE_4-63FffuohW0T2rTpKLl3/w266-h400/1.1.23%20Capon%20-%201.jpg" width="266" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Uncooked capon<br /></td></tr></tbody></table><p>The butcher told me to simply cook the capon, which weighed 3-1/2 kilos (nearly 8 pounds) for 3 hours at 170 degrees celsius (355 farenheit), starting with the bird in a cold oven. Jacques' instructions were slightly different but I went with the butcher's. My only embellishment was to cook it breast up for the first hour, breast down for the second hour, and finally breast up for the third hour. It came out perfectly, with crispy skin and tender, moist and flavorful meat.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAB2Z9tP2WGDTc7C3aNc0LrwjBVr_4SbLLkpgH7C1KDL1hZnsk0FfFhRJS9UdsGIZTGET8f0RwMhD6ILP3ZdE9fw1N7htWqaTx08LWZP1_gOK_kMDG8evZRsYRa9dgL0YpkKr8s5JEVY3dEg-gRIMb4ww75R9lFM0xebqQqa-69FxgDa7cS9qHe-AG/s4032/1.1.23%20Chapon%20cooked.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="2688" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAB2Z9tP2WGDTc7C3aNc0LrwjBVr_4SbLLkpgH7C1KDL1hZnsk0FfFhRJS9UdsGIZTGET8f0RwMhD6ILP3ZdE9fw1N7htWqaTx08LWZP1_gOK_kMDG8evZRsYRa9dgL0YpkKr8s5JEVY3dEg-gRIMb4ww75R9lFM0xebqQqa-69FxgDa7cS9qHe-AG/w266-h400/1.1.23%20Chapon%20cooked.jpg" width="266" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Roasted capon<br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><p>For sauce I used Jacques' recipe, boiling lots of mushrooms of many varieties in chicken stock and vermouth, then adding cream, Armagnac and a cornstarch slurry at the end, then boiling it briefly. The sauce was delicious, a perfect accompaniment for the capon.</p><p>As you can see, I was crowned LE ROI DU CHAPON by our New Year's guests.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7fPLBUf5wwpqIf-ITt9yeUB9ldk8MOXiAgpmx1FHaYKVNi8PdRPVaQ2kwyoR1yrAQMeMNy9zx6Bxl6XkIourcQ4ryAm6fURg2lBD4twV0LYjU-7ihrvuO-MAiQl-A-MHaNUrUmI2duc0bwmBQRBjwN0Wm5BVzf1-ksjWUYvxw0s5Kn3WjBNuCnlXV/s1023/1.3.23%20Bob%20le%20roi%20avec%20le%20chapon.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1023" data-original-width="682" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7fPLBUf5wwpqIf-ITt9yeUB9ldk8MOXiAgpmx1FHaYKVNi8PdRPVaQ2kwyoR1yrAQMeMNy9zx6Bxl6XkIourcQ4ryAm6fURg2lBD4twV0LYjU-7ihrvuO-MAiQl-A-MHaNUrUmI2duc0bwmBQRBjwN0Wm5BVzf1-ksjWUYvxw0s5Kn3WjBNuCnlXV/w266-h400/1.3.23%20Bob%20le%20roi%20avec%20le%20chapon.jpg" width="266" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Le Roi du Chapon<br /></td></tr></tbody></table><p>Happy New Year!</p><p>Bobby Jay<br /></p>Bobby Jayhttp://www.blogger.com/profile/17525438181114206480noreply@blogger.com0tag:blogger.com,1999:blog-7239324384454730342.post-64266009383791419612022-10-13T12:55:00.001-04:002022-10-13T12:55:21.438-04:00Le Pavillon, Another Daniel Boulud Success<p>We have recently dined at Daniel Boulud's new restaurant, le Pavillon, which is in 1 Vanderbilt, first for our 47th anniversary and then to celebrated Joan's and a friend's birthdays. Two great meals.</p><p>The menu is unusually inviting. We found it very difficult to choose among the five or so offerings in each category (hot starters, cold starters, sea entrees and land entrees), although the dessert selection was a bit more normal.</p><p>Every dish that I have had has been beautiful and delicious, from the black bass to the poached lobster in bourride, the raw hamachi and the celebratory desserts, all of which are pictured below.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNaSS_TwSGbaKG5fN8ljM81JK1vP9ivDPYqTOedAHMekw8X2rvzQ3krw9leS4sur48kEYBBJ4HmnBmjW3EtVx0nX5zhUtRHB6Is8rjWTI2iAizQDiZ0S9gygNHiImyPjsRg6Em1pEphh6hrADyXmnMbZD9Qk56-FVKjaqtj6XSWrU11qGpTrF9Ufrh/s3639/8.10.22%20Le%20Pavillon%20-%202.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2426" data-original-width="3639" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNaSS_TwSGbaKG5fN8ljM81JK1vP9ivDPYqTOedAHMekw8X2rvzQ3krw9leS4sur48kEYBBJ4HmnBmjW3EtVx0nX5zhUtRHB6Is8rjWTI2iAizQDiZ0S9gygNHiImyPjsRg6Em1pEphh6hrADyXmnMbZD9Qk56-FVKjaqtj6XSWrU11qGpTrF9Ufrh/s320/8.10.22%20Le%20Pavillon%20-%202.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Black bass<br /></td></tr></tbody></table><p></p><p></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNFHq2qpZcSrUWUUdT0iWAylh9D9lszQrn6xtRPqpusdi6e3pv_n2egJDVkhfU6JZSsAtHa1k1Jt4qvGOq266D5wTfQaGthmf6STWh2xXXbA5wKYTCLhMYhsHuy5iKMWJ5LTfWqJBET1WyvR7m-6D3SjUr8YUACZ4bET16mycSyNsAc7rhDsgi1oxY/s2403/10.10.22%20Le%20Pavillon%20-%201%20Raw%20hamachi.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2403" data-original-width="2403" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNFHq2qpZcSrUWUUdT0iWAylh9D9lszQrn6xtRPqpusdi6e3pv_n2egJDVkhfU6JZSsAtHa1k1Jt4qvGOq266D5wTfQaGthmf6STWh2xXXbA5wKYTCLhMYhsHuy5iKMWJ5LTfWqJBET1WyvR7m-6D3SjUr8YUACZ4bET16mycSyNsAc7rhDsgi1oxY/s320/10.10.22%20Le%20Pavillon%20-%201%20Raw%20hamachi.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Raw hamachi</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb1nFmwzCC4fWUZEiKu48f2-iK8K5Q7ZA7hVqqChZ7QOsiubkTyxGFqdlw5BJ3_mZiXV2w2r8J7fRsMWqTiqeRdyMYltTC4apR-eTykrd4eOoLBQsLW5LAZpuYvYwrDT-ficQSzjz2lSJgwZTYVoiY_npe0Mv_8CSB8GnDD3T2OEQt6lC7rOnD5m6w/s2852/10.10.22%20Le%20Pavillon%20-%202%20Lobster%20w%20bourride.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2852" data-original-width="2852" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb1nFmwzCC4fWUZEiKu48f2-iK8K5Q7ZA7hVqqChZ7QOsiubkTyxGFqdlw5BJ3_mZiXV2w2r8J7fRsMWqTiqeRdyMYltTC4apR-eTykrd4eOoLBQsLW5LAZpuYvYwrDT-ficQSzjz2lSJgwZTYVoiY_npe0Mv_8CSB8GnDD3T2OEQt6lC7rOnD5m6w/s320/10.10.22%20Le%20Pavillon%20-%202%20Lobster%20w%20bourride.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Poached lobster in bourride</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"></td><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEifNWUCUzGsLxV4THdVqb_9F0AgoQhBvcuLmy_GVbBysxB7AN5kaqIMfqMEFxZUBGfi9CL6RkP1VWRRyU64gkNmO55_zh-Fra7a1bGryKEOMYXLmKux2hDpLSMkFrsFTWwxK6OX3EaLAFvUP9WuZvU2P5htGVpIpob1zfG6uZ3RHITncH9Vk2Y9bA/s1827/8.10.22%20Le%20Pavillon%20-%203.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1827" data-original-width="1827" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEifNWUCUzGsLxV4THdVqb_9F0AgoQhBvcuLmy_GVbBysxB7AN5kaqIMfqMEFxZUBGfi9CL6RkP1VWRRyU64gkNmO55_zh-Fra7a1bGryKEOMYXLmKux2hDpLSMkFrsFTWwxK6OX3EaLAFvUP9WuZvU2P5htGVpIpob1zfG6uZ3RHITncH9Vk2Y9bA/s320/8.10.22%20Le%20Pavillon%20-%203.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-IrKzcUcl99QXwi8Mqc6qamFaazVgWrs9vCVLbBOvOvLNPdWNV4l3iEHrQZUcdrHUt93YUhixe-bS0WwtS0frOtiqOmdmv081evYIfGOJ0VkQG3Ccx-rHg-DEgD5v56FAkgYdcestXMIop7fzDiG45KjKZ0IN85yiug10oK2CcZA3m_0IzbWGGrT7/s4032/8.10.22%20Le%20Pavillon%20-%204.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-IrKzcUcl99QXwi8Mqc6qamFaazVgWrs9vCVLbBOvOvLNPdWNV4l3iEHrQZUcdrHUt93YUhixe-bS0WwtS0frOtiqOmdmv081evYIfGOJ0VkQG3Ccx-rHg-DEgD5v56FAkgYdcestXMIop7fzDiG45KjKZ0IN85yiug10oK2CcZA3m_0IzbWGGrT7/s320/8.10.22%20Le%20Pavillon%20-%204.jpeg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Celebratory desserts<br /></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Tn-AkRiWqauTrBBnfYKb1GoT7uIi0YRpd8ecWKvetYd61AwNYdweIEcqIo7nZsgB6SjLI2X4MblQZPQyun5P_lVrR8n2SnAXXssaztAGWlyt0UODUPgajulfNp_Zbsa3EqZ-7QNDztHQpcSBZsDz-Qwusyj0ELha94Z0VQRV5M_D4sFVyCv0V0vZ/s3718/10.10.22%20Le%20Pavillon%20-%203%20Cheese%20B.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1475" data-original-width="3718" height="127" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Tn-AkRiWqauTrBBnfYKb1GoT7uIi0YRpd8ecWKvetYd61AwNYdweIEcqIo7nZsgB6SjLI2X4MblQZPQyun5P_lVrR8n2SnAXXssaztAGWlyt0UODUPgajulfNp_Zbsa3EqZ-7QNDztHQpcSBZsDz-Qwusyj0ELha94Z0VQRV5M_D4sFVyCv0V0vZ/s320/10.10.22%20Le%20Pavillon%20-%203%20Cheese%20B.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cheese plate<br /></td></tr></tbody></table><br /><p><br /></p><p><br /></p><p>The space is also very well done. While the restaurant is located in a very tall atrium, clever floating ceilings and the use of impressive plantings make the space inviting and even intimate. </p><p>Daniel Boulud is a great chef but, more unusually, a great restauranteur. His places are all different and most are among our go-to restaurants, from Daniel (special occasions only), to Cafe Boulud, Bar Boulud and Boulud Sud, and now le Pavillon.</p><p>I can't recommend le Pavillon highly enough.</p><p>Bobby Jay<br /></p>Bobby Jayhttp://www.blogger.com/profile/17525438181114206480noreply@blogger.com0tag:blogger.com,1999:blog-7239324384454730342.post-11204163916161834432022-06-01T19:22:00.006-04:002022-06-01T19:22:55.853-04:00A Somewhat Exotic Meal<p>My friend Nancy asked if she could cook with me sometime, and last night we finally did it.</p><p><span class="collapse"> We were only four, so I tried not to go crazy. Just some spreads, soup, a main and dessert.</span></p><p><span class="collapse">I love to share the method and quasi-recipe for my ricotta, sun-dried tomato and lemon zest spread, so that was one of the hors d'oeuvres. The other was more exotic, muhammara, a walnut and roasted pepper dip from <i>Claudia Roden's Mediterranean</i>. Both easy and delicious, served on crispy chips that I make from soft wheat tortillas.</span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWfFNs2j-quh-QyMl98hs-V9yqhPpMOIinIZ8y3Bt99YT0ylyD3n-7JchbfpMNHZmlQzn54nhbnOjC1TDk1vQ6LLWcv9Q-SgHouvC-ye51zZ8-NcXO9PkYSiy1_OK61uR26iMWKm9P93RS4odmF4IkRAhMeGt4yhle4HaT2GX9Sq0wpQr-j_5s59el/s2836/5.31.22%20Bobby%20Jay%20spread%20and%20muhammara.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2836" data-original-width="2836" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWfFNs2j-quh-QyMl98hs-V9yqhPpMOIinIZ8y3Bt99YT0ylyD3n-7JchbfpMNHZmlQzn54nhbnOjC1TDk1vQ6LLWcv9Q-SgHouvC-ye51zZ8-NcXO9PkYSiy1_OK61uR26iMWKm9P93RS4odmF4IkRAhMeGt4yhle4HaT2GX9Sq0wpQr-j_5s59el/s320/5.31.22%20Bobby%20Jay%20spread%20and%20muhammara.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Ricotta and sun-dried tomato spread; muhammara<br /></td></tr></tbody></table><span class="collapse"></span><p></p><p><span class="collapse">Dinner started with <i>tanabour</i>, an Armenian barley and yogurt soup, using the recipe from <i>Cook's Illustrated</i>, September-October 2021. Tartness supplied by the yogurt and chewiness from the pearled barley, a nice combination.</span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb0FqN41KlfmHLw9XoTRFDvreqy8GPFn005Hb6xLN-Ui7MNEb12KZTRuDM7JOzfVOpv_Z679Qzjnck_XwDqH8fiwGEHLE5gcsaDdAZVQixPkDekq6agmmWcJyiVmCJEEnkmrFsy2h665r6FbMUmVKpzKM8M5URjmgnytAJyq24MjHZZmjl8nmRpy27/s3024/5.31.22%20Yogurt%20soup.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb0FqN41KlfmHLw9XoTRFDvreqy8GPFn005Hb6xLN-Ui7MNEb12KZTRuDM7JOzfVOpv_Z679Qzjnck_XwDqH8fiwGEHLE5gcsaDdAZVQixPkDekq6agmmWcJyiVmCJEEnkmrFsy2h665r6FbMUmVKpzKM8M5URjmgnytAJyq24MjHZZmjl8nmRpy27/s320/5.31.22%20Yogurt%20soup.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Tanabour</i> yogurt and barley soup<br /></td></tr></tbody></table><span class="collapse"></span><p></p><p><span class="collapse">For the main, I made the same Palestinian upside down chicken, from the Milk Street Cookbook, that I made at Passover (see earlier post). A wonderful confection of chicken thighs, cauliflower florets, eggplant and abundant middle-eastern spices.</span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDWws2SRxrSG-j0xN7f9BLFklHh1yP_vlPGEq__6f6SLTbOK2gQVwDAtllIMuH6kXOoyydnyLLKvCdgt4erYyhg_9e0RneM_xqdZjTZhZsZ-sO6z7QTonPGTgPsrq8rOKVYxSNMHU8KldW_1cCocYWoo0QqoSWbFg3koIimdgKJ0rya9e9vvVwGU2_/s383/5.31.22%20Palestinian%20upside-down%20chicken.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="383" data-original-width="383" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDWws2SRxrSG-j0xN7f9BLFklHh1yP_vlPGEq__6f6SLTbOK2gQVwDAtllIMuH6kXOoyydnyLLKvCdgt4erYyhg_9e0RneM_xqdZjTZhZsZ-sO6z7QTonPGTgPsrq8rOKVYxSNMHU8KldW_1cCocYWoo0QqoSWbFg3koIimdgKJ0rya9e9vvVwGU2_/s320/5.31.22%20Palestinian%20upside-down%20chicken.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Palestinian upside-down chicken<br /></td></tr></tbody></table><span class="collapse"></span><p></p><p><span class="collapse">For dessert I made my blueberry (and raspberry) tart from <i>Food52 Genius</i>, but since Nance was interested in working with puff pastry, I made a puff pastry crust rather than the ususal <i>pâte sucrée</i>. It came out great this way, and is even easier to make.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijpSzyRWBrz7GXa3WLP9TrY8ECgjBgGLquy_eNojrCrm9tdDwEM_qif9mEoBJTUwmjQ14Z87i25id4AfJ0HhBGAyBD4X_qLeq78JSAJ71w_H1fdluA-1N3t6-m6SFxrDivAXXJQ-qC6yqGaYkOoD4qumdPlcUOyGCaSCbOyJfm40calpZUHdXH0lML/s438/5.31.22%20Puff%20pastry%20crust.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="438" data-original-width="438" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijpSzyRWBrz7GXa3WLP9TrY8ECgjBgGLquy_eNojrCrm9tdDwEM_qif9mEoBJTUwmjQ14Z87i25id4AfJ0HhBGAyBD4X_qLeq78JSAJ71w_H1fdluA-1N3t6-m6SFxrDivAXXJQ-qC6yqGaYkOoD4qumdPlcUOyGCaSCbOyJfm40calpZUHdXH0lML/s320/5.31.22%20Puff%20pastry%20crust.jpeg" width="320" /></a><span class="collapse"><br /></span></div><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJQiVaKJrsIaitqudZnuc60xP-MsRSS_NwXnnhClCvTr42Yvtf7OCh8CxvTdqHHRdSDg8XK8KnBhkHiAHaFzyGhpIWln4tksAxcW691OR57zCy0s70NrhwVPE3ItXcf5vf98kdEMzbd3DXfxSqfE0ma0I3Gu_4gowZcqdzBdMZmLtA4OA0201-6vPs/s480/5.31.22%20Blueberry%20and%20raspverry%20tart.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="320" data-original-width="480" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJQiVaKJrsIaitqudZnuc60xP-MsRSS_NwXnnhClCvTr42Yvtf7OCh8CxvTdqHHRdSDg8XK8KnBhkHiAHaFzyGhpIWln4tksAxcW691OR57zCy0s70NrhwVPE3ItXcf5vf98kdEMzbd3DXfxSqfE0ma0I3Gu_4gowZcqdzBdMZmLtA4OA0201-6vPs/s320/5.31.22%20Blueberry%20and%20raspverry%20tart.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Blueberry and raspberry tart with puff pastry shell<br /></td></tr></tbody></table><p>It's fun to cook with friends</p><p>Bobby Jay<br /></p>Bobby Jayhttp://www.blogger.com/profile/17525438181114206480noreply@blogger.com0tag:blogger.com,1999:blog-7239324384454730342.post-67479740106020554152022-06-01T18:27:00.002-04:002022-06-01T18:27:40.089-04:00Macarons 2022<p>I generally make macarons when Joan is exhibiting at an art fair, to give to customers and dealer colleagues. Not that the other dealers don't like me, but they REALLY like my macarons. Of course, there were no art fairs for a couple of years due to the pandemic, but this year's Winter Show went forward, albeit in Spring.<br /></p><p>So back to macaron-making, too. This year I invited my friend Odette to join me in my macaron manufacture, as she has been asking me for years to help when I next made them. It was fun having the company, and the extra pair of hands was very helpful.<br /></p><p>We made Pierre Hermé's marvelous <i>macarons mutines</i>, from his cleverly named book <i>Macaron</i>. Probably the best translation of <i>mutine</i> is mischievous, although it literally means rebellious; in any event I am not sure why this name.</p><p>The macarons have lots of coconut, in the shell and, combined with good chocolate and cream, in the ganache. Lord, they are good.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsro-T80uuW3SmlZw5oEg6g4oBxvStdACZUPtEwri8AoyUfBifpxVGpyAA1xg2rQAaHyKjOaG9_QqlA-BQlhlgbApxT2FdBxoIPOR2TMkAiujh4b5kuEdaE-K1SADgLgs6J6_EQ3LKH-84DttztgurQR_WSDtbhGDJCA4zWObgjofMKxFCkiis5pvt/s3922/4.2.22%20Macaron%20mutine%20-%202.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3922" data-original-width="2615" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsro-T80uuW3SmlZw5oEg6g4oBxvStdACZUPtEwri8AoyUfBifpxVGpyAA1xg2rQAaHyKjOaG9_QqlA-BQlhlgbApxT2FdBxoIPOR2TMkAiujh4b5kuEdaE-K1SADgLgs6J6_EQ3LKH-84DttztgurQR_WSDtbhGDJCA4zWObgjofMKxFCkiis5pvt/w266-h400/4.2.22%20Macaron%20mutine%20-%202.jpeg" width="266" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7UvXtg_8k9Z-sSix1shAeviXP3irhyBpKaoeCGTOAjeVYZzSjXS3h7798fUyfdMrjFiNnToOG1-jqdOYaH0h5Blc-DjUctIHQ9wzpCsIX-mPSPxg1bc6z6MMyPQ0LWeJf6OgSSQGQNLiWy76RsHmd6ZpGLFMsbw9ubu5ZAx_wy7psdiGeRxBJ4A4X/s3744/4.2.22%20Macarons%20and%20Japanese%20ceramic.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3744" data-original-width="2808" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7UvXtg_8k9Z-sSix1shAeviXP3irhyBpKaoeCGTOAjeVYZzSjXS3h7798fUyfdMrjFiNnToOG1-jqdOYaH0h5Blc-DjUctIHQ9wzpCsIX-mPSPxg1bc6z6MMyPQ0LWeJf6OgSSQGQNLiWy76RsHmd6ZpGLFMsbw9ubu5ZAx_wy7psdiGeRxBJ4A4X/w300-h400/4.2.22%20Macarons%20and%20Japanese%20ceramic.jpeg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Macarons mutines</i><br /></td></tr></tbody></table> We had some pastry left after making the boxes, so made two giant 2-1/2" plus) ones, one for each of us.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPqkKrnPBKjctW0CFrHtojskRufTAHWtqsbvEbUr6tWBmtKgN_Rucx1Rnj5umTL2st07IYCrZdvrMxdnKus0RisIIKZpAzu44BakFXD3ntjOeME6Dikr58XTJxX00YtlJ3tNU6lYCp9re4qr-40zHaGtJsrII7jcDMINsxNdf4-QlqSgT3f2qcfLYk/s1577/4.2.22%20Macaron%20mutine%20-%201.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1577" data-original-width="1577" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPqkKrnPBKjctW0CFrHtojskRufTAHWtqsbvEbUr6tWBmtKgN_Rucx1Rnj5umTL2st07IYCrZdvrMxdnKus0RisIIKZpAzu44BakFXD3ntjOeME6Dikr58XTJxX00YtlJ3tNU6lYCp9re4qr-40zHaGtJsrII7jcDMINsxNdf4-QlqSgT3f2qcfLYk/s320/4.2.22%20Macaron%20mutine%20-%201.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Jumbo <i>macaron mutine</i><br /></td></tr></tbody></table> Nice to have art fairs back, and nice to oblige our friends.<p></p><p> Bobby Jay<br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><p></p>Bobby Jayhttp://www.blogger.com/profile/17525438181114206480noreply@blogger.com0tag:blogger.com,1999:blog-7239324384454730342.post-38305529970062642562022-06-01T18:06:00.000-04:002022-06-01T18:06:16.394-04:00Belated Passover Post<p>As was the case before the pandemic, I made the family seder this year. Pestilence and illness reduced our company to ten, and no one was able to bring matzoh ball soup.</p><p>We had lots of hors d'oeuvres. There was Michael Solomonov's fantastic smooth tahini from <i>Zahav</i>,</p><p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img data-original-height="3697" data-original-width="2465" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjPug3E9MA2xiq14lazZqooiJ8kYMkUvkOaNj5y2ZSrElyKdh5YktPgEk4Ypolk807NivyZWp576HBJSWn8XTFb8bJOMl8-Sf--PpCxVStlQdV7tYWri8Ow5VcFcTJvCiaIse3gfq5G2jL-6nVWIxT2VGCiaUW-agkuzscatG2tv__AoTvQ7DPU1CJD=w267-h400" style="margin-left: auto; margin-right: auto;" width="267" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Michael Solomonov's hummus</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table></p><div class="separator" style="clear: both; text-align: center;"></div>my own ricotta, sun-dried tomato and lemon zest spread, gefilte fish bites made from Citarella's excellent fish, with homemade horseradish from America's Test Kitchen's <i>DIY</i>, bar nuts from <i>The Union Square Cookbook</i> and tuna tapenade from Joel Robuchon's <i>The Complete Robuchon.</i><br /><p></p><p><span class="collapse">For matzoh ball soup, I went to Friedman's, a quite good Jewish deli/restaurant with numerous branches around the city. I was thrilled to find a sufficient quantity of soup, but really disappointed when I tasted it.. Weak, salty, with not great matzoh balls. I doctored it as best I could be cooking it with some chopped parsnips, dill and parsley, but to little avail. It was barely adequate.</span></p><p><span class="collapse">The first main course was Palestinian upside-down chicken (<i>maqlubeh</i>), in which chicken thighs are cooked with cauliflower florets, eggplant slices, tons of spices and basmati rice and almonds, which are supposed to crisp up like Persian rice. (Recipe courtesy of <i>The Milk Street Cookbook</i>.) It was delicious! Although I didn't get a photo, I have stolen a photo from my dinner of May 31, 2017, which will be covered subsequently.</span></p><p><span class="collapse"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjJCDyyp9PHxqTCRoi_YDPDu-34LV09L2yP276Y6ATz7KOn2gC8glowZ2RCaCxgsxtmDnK0sEqJStTQkbx8bSnbTfAePvgNYEJCdcaWo2Gj2xYGDROySEdhrU0W00ljYBHcTrs1pPbXR7PPjM1RFqQUqhwpbfkP3bzvhRFeU_OdwOAJ9TQyBns2QvfD" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="383" data-original-width="383" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjJCDyyp9PHxqTCRoi_YDPDu-34LV09L2yP276Y6ATz7KOn2gC8glowZ2RCaCxgsxtmDnK0sEqJStTQkbx8bSnbTfAePvgNYEJCdcaWo2Gj2xYGDROySEdhrU0W00ljYBHcTrs1pPbXR7PPjM1RFqQUqhwpbfkP3bzvhRFeU_OdwOAJ9TQyBns2QvfD=w400-h400" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Palestinian upside-down chicken<br /></td></tr></tbody></table>The second was a pretty classic seven-hour lleg of amb, with the principal recipe from <i>Bones</i>, by Jennifer McLagan, but with the addition of anchovies, rosemary in garlic in finger-sized holes, as suggested by Simon Hopkinson in his lovely <i>Roast Chicken and Other Stories</i>. Absolutely perfect, without the dryness this dish is prone to.</span></p><p><span class="collapse">You can't have a seder without haroset, great on its own but also on matzoh with lots of extreme horseradish: the famous Hillel sandwich. As always, I made two kinds First, figs, date, and apples and walnuts, hazelnuts and almonds, from Judith Nathan's Quiches, <i>Kugels and Couscous: My Search for Jewish Food in France</i>. My second was a Syrian-style dried apricot and pistachio puree that I got from Jennifer Abadi's blog, <i>Too Good to Pass Over</i>. Both incredibly simple and tasty.</span></p><p><span class="collapse">Finally, dessert. Ginger molasses cake from David Lebovitz's <i>Ready for Dessert</i>, in homage to my late mother, who adored this cake and anything else with huge quantities of ginger. And my fresh blueberry tart (to which I add raspberries from Rose Levy Beranbaum, by way of<i> Food52 Genius Recipes</i>, always a hit.</span></p><p><span class="collapse"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhR2M425iGKfNTl2JHs4okDCVcaflNYI-QnVZ7fisnrsz127QubbABlYKTQDQnY5LnEtWjKZtndVl7gA754YfAbj5KcLhskx_mlacY6NFG_w_bAsIZXdCiypHATe3gf_pQJRL7-6FiN5AwsrbtlGFn2hVs-_EUfR_boQVtLHVkU0s4fRsMOZiCXFFtb" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhR2M425iGKfNTl2JHs4okDCVcaflNYI-QnVZ7fisnrsz127QubbABlYKTQDQnY5LnEtWjKZtndVl7gA754YfAbj5KcLhskx_mlacY6NFG_w_bAsIZXdCiypHATe3gf_pQJRL7-6FiN5AwsrbtlGFn2hVs-_EUfR_boQVtLHVkU0s4fRsMOZiCXFFtb=w400-h400" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Blueberry and raspberry tart</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiugmaWAq1ToLaeYYIwAuYzQ4WrPjTtMqloDDag2EXENOtfajtYItWH2yhquVPf-oP-Yh7M2kn06U1zOgd8nO5liQlH-ONM8MiL3J91Y02g0mp4p6LeG7YpHahI8mjReZL7tsgHPzfAXmUHtadqGh4B09DafxgkKMFJkkqJGadPWAp8x1Os9mT0jqOX" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="2693" data-original-width="2693" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiugmaWAq1ToLaeYYIwAuYzQ4WrPjTtMqloDDag2EXENOtfajtYItWH2yhquVPf-oP-Yh7M2kn06U1zOgd8nO5liQlH-ONM8MiL3J91Y02g0mp4p6LeG7YpHahI8mjReZL7tsgHPzfAXmUHtadqGh4B09DafxgkKMFJkkqJGadPWAp8x1Os9mT0jqOX=w400-h400" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Ginger molasses cake<br /></td></tr></tbody></table>For post-dessert, assorted brownies and cookies made by Vicki and homemade chocolate covered matzos from Rebecca.</span></p><p><span class="collapse">All in all, it was quite a feast!</span></p><p><span class="collapse">Bobby Jay<br /></span></p><p><span class="collapse"><br /></span></p>Bobby Jayhttp://www.blogger.com/profile/17525438181114206480noreply@blogger.com0tag:blogger.com,1999:blog-7239324384454730342.post-13520081320380625092022-01-16T18:00:00.001-05:002022-01-16T18:00:28.021-05:00Back to bread baking
<p class="MsoNormal"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhKVQXMFuE7jf3FUbeur65b2LcpskNgMdwmeYeH85n6A2E5omae9QLphAqMB200xfkJWC__me0EMzmuM0JhwNEwNOO9GP6-bCrvxUtUeSf941XxR27vRSrrdo811hP6IC68yEsKE1VaJLP06hD2MYOg6xq4zacUBkP8GIb8NCHCRCNDsoIuJZ-7Xsd8=s3024" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhKVQXMFuE7jf3FUbeur65b2LcpskNgMdwmeYeH85n6A2E5omae9QLphAqMB200xfkJWC__me0EMzmuM0JhwNEwNOO9GP6-bCrvxUtUeSf941XxR27vRSrrdo811hP6IC68yEsKE1VaJLP06hD2MYOg6xq4zacUBkP8GIb8NCHCRCNDsoIuJZ-7Xsd8=w400-h400" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Olive and walnut sourdough bread<br /></td></tr></tbody></table><p></p><p class="MsoNormal">I haven’t been making bread for nearly 18 months due to our
having to move out of our apartment for four months while renovations were
being done, and then our having bought a country home where we spend weekends. I
have missed the thrill of home bread-baking so decided to resume, finding a new
schedule that avoids weekend preparation.</p><p class="MsoNormal">I bought a lovely new book called <i style="mso-bidi-font-style: normal;">Upper Crust: Homemade Bread the French Way</i>, by Marie-Laure Fréchet,
and thought this might offer some new opportunities; after all -- France and
bread. Maybe it’s me, but my first two tries at a “tourte de meule,” a pretty
basic white whole wheat sourdough, were abject failures. Lead weights, useful
as a stone for olympic curling , but not fit to eat. </p><p class="MsoNormal"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjlKEb5n5MAGJ4TO1l-rGkGEBi3fk7Qv9p4cUyollhcCOYdDiOIjwR7EfM7-0x8QCuKaTdlqWGICXgi4AqUa98gkyN3dKktYW5lHWvyXm2hSlrACB-EaMobAZhiX0czjvQrDO-nDyMPAvHT7TqmLXYb_NuXA6HoyNeKaFouk7Aj_0GL4LssgnuhhRnd=s3024" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjlKEb5n5MAGJ4TO1l-rGkGEBi3fk7Qv9p4cUyollhcCOYdDiOIjwR7EfM7-0x8QCuKaTdlqWGICXgi4AqUa98gkyN3dKktYW5lHWvyXm2hSlrACB-EaMobAZhiX0czjvQrDO-nDyMPAvHT7TqmLXYb_NuXA6HoyNeKaFouk7Aj_0GL4LssgnuhhRnd=w400-h400" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pretty, but inedible <i>tourte de meule</i><br /></td></tr></tbody></table><p>So I returned to my tried and true sourdough walnut and
olive bread for which a use a hybrid of ????‘S levain method, as described in Chad
Robertson’s brilliant <i style="mso-bidi-font-style: normal;">Tartine Bread</i>,
and the sourdough method published by King Arthur Flour Company. Wow, nailed it
the first time!</p><p>And when I sliced it several hours later, it did not disappoint: salty with a nice texture and an unctuous mouth feel.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjWh3E7iACqWUgCS_BjBDxX7W3SdqOOvz7j0AB7b-7v62Htg_hs6UoHwhBvmuDab8otG1ZlZ9jaP0bBRgd7IgKSR1WeqNf8B6HjbUczz-EXU8tq4Ipjt7Zi7TUbJK3GSuGunHXZgX2OAJJrekDcZlrJ2EkVuZIPBatw1G2LElqOdvTsZp4_CEGST6Pz=s3806" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2853" data-original-width="3806" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEjWh3E7iACqWUgCS_BjBDxX7W3SdqOOvz7j0AB7b-7v62Htg_hs6UoHwhBvmuDab8otG1ZlZ9jaP0bBRgd7IgKSR1WeqNf8B6HjbUczz-EXU8tq4Ipjt7Zi7TUbJK3GSuGunHXZgX2OAJJrekDcZlrJ2EkVuZIPBatw1G2LElqOdvTsZp4_CEGST6Pz=w400-h300" width="400" /></a></div><br /><p></p><p>I haven't given up on the French method book yet, but I'll try to combine the author's ideas with techniques that I know work for me.</p><p>Bobby Jay<br /></p><p></p><p class="MsoNormal"><span class="collapse">
</span></p>Bobby Jayhttp://www.blogger.com/profile/17525438181114206480noreply@blogger.com0tag:blogger.com,1999:blog-7239324384454730342.post-42975045022012793552022-01-12T15:21:00.004-05:002022-01-12T15:25:56.687-05:00La Rôtisserie de l"Argent: The best oeuf mayonnaise in the world<p>I haven't posted lately due to a sort of paralysis caused by the Covid-19 pandemic. While I continued to cook, and to read about and study cooking, someohow the zest was not there as in normal times. Perhaps because I had to cook, all the time, and was unable to mix it up with dining out at our normal haunts. Particularly difficult was not getting to Paris for nearly two years. </p><p>However . . . we did get to Paris for a few days in December, before the raging Omicron virus spooked us and caused us to leave early.
Still, before we left we were able to return to one of our favorite restaurants, La Rôtisserie d'Argent (formerly Rôtisserie du Beaujolais), and found it better than ever. They have gradually raised the level of the cuisine over the years to much better than very good bistro food to quite elegant, while maintaining the casual, friendly atmosphere that has prevailed there for decades. </p><p>In two visits, one with a friend, we sampled quite a few of the restaurant's dishes -- duck several ways, pork, salad and dessert -- and all were excellent. But for me the highlight was their <i>oeuf mayonnaise</i>, which I had both nights and which had recently won the <i>Championnat du Monde de l'Oeuf Mayonnaise,</i> sponsored, of course, by the <i>Association de Sauvegarde de l'Oeuf Mayonnaise</i>. Only in France, the land of AAAAA andouilette (which carries the certification of the <i>Association Amicale des Amateurs de l'Andouillette Authentique</i>) and other organizations watching over the most traditional French foods, including cheeses and cassoulet.</p><p>What's so great about La Rôtisserie's <i>oeuf mayo</i>? Everything. Look at it:</p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgBSi4wWNaEDcdV0ax1MZMQsLQxqM-azuJDjjx0sMafITpXARs1Fg-8j1mbeUwL4z8lrYlKrKvyARWYRU8JGOiyjYZoTEaEEjnScRweZlvp5oAlgJf0pQdaq0DjcWSFZq4vcuSKwr6bG7U2QM-__7qntqqBVxOyOlccoxaOwaTB0vl34gIGhU6CpMFO=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgBSi4wWNaEDcdV0ax1MZMQsLQxqM-azuJDjjx0sMafITpXARs1Fg-8j1mbeUwL4z8lrYlKrKvyARWYRU8JGOiyjYZoTEaEEjnScRweZlvp5oAlgJf0pQdaq0DjcWSFZq4vcuSKwr6bG7U2QM-__7qntqqBVxOyOlccoxaOwaTB0vl34gIGhU6CpMFO=w300-h400" width="300" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhy8UKCRBPLrePp8mO2o7VKhpu45av3gmIhUkQ1ZvBPXr99dJiqA_Lz_nsg3ltEHl5HgFPSBuLUk_mOZrsmNqppTSRorJ-dl-E06E7AUmA8t5boveYaUYV6pAkWGgBLe25xKaiIWHr8ZWUYj4vMSFmhdqHzij7Q30PGxJk0Wdf866RH0kkinKJn3WR0=s4032" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhy8UKCRBPLrePp8mO2o7VKhpu45av3gmIhUkQ1ZvBPXr99dJiqA_Lz_nsg3ltEHl5HgFPSBuLUk_mOZrsmNqppTSRorJ-dl-E06E7AUmA8t5boveYaUYV6pAkWGgBLe25xKaiIWHr8ZWUYj4vMSFmhdqHzij7Q30PGxJk0Wdf866RH0kkinKJn3WR0=w300-h400" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Oeuf mayonnaise</i> at La Rôtisserie d'Argent<br /></td></tr></tbody></table><p>perfect texture, a yolk that straddles the middle ground between hard- and medium-boiled, a yielding white, a wonderful mayonnaise with just a hint of cumin, mustard seeds cooked in a lovely balsamic vinegar and twigs of thyme, all bundled up in a glorious package.</p><p> No wonder it was declared the best in the world! </p><p><br /></p><p></p><p></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEijOqyPm6Yn22oJIlDwhFrXiQMDQZkaZEwfEtbKHCw-hfcZTt0o9P6277PzkBB237bn3DOEQ1R-iMXYhMU6-0rIOUEz7LXB36aT12DCYV_e55kmEUyDCRBoSaaC4nYKy9slUcWiiuQukZPGucUgtRwo6JjNF4LRvP4yyokJh4BpKh1Y5JbCpFgJwOuB=s2820" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1879" data-original-width="2820" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEijOqyPm6Yn22oJIlDwhFrXiQMDQZkaZEwfEtbKHCw-hfcZTt0o9P6277PzkBB237bn3DOEQ1R-iMXYhMU6-0rIOUEz7LXB36aT12DCYV_e55kmEUyDCRBoSaaC4nYKy9slUcWiiuQukZPGucUgtRwo6JjNF4LRvP4yyokJh4BpKh1Y5JbCpFgJwOuB=w400-h266" width="400" /></a></div><p></p><p><i>Oeuf mayo</i> may not be the height of gastronomy, but there is something about being in Paris, partaking of a perfectly rendered French classic dish, that never gets old.<br /></p><p>Bobby Jay</p>Bobby Jayhttp://www.blogger.com/profile/17525438181114206480noreply@blogger.com0tag:blogger.com,1999:blog-7239324384454730342.post-416021674111104982021-04-27T15:26:00.004-04:002021-04-27T15:26:54.356-04:00First Downtown Shopping in 15 Months: A Thrill<p>Having been fully vaccinated for eleven weeks, I finally got up the courage to take the subway today, which I had been avoiding for hard-to-define emotional reasons.
My first outing took me to my favorite shopping destinations, Kalustyan's and Eataly, and I found both to be nearly the same as in pre-pandemic times.
As you can see, I had pretty nice results at both places. </p><p>At Kalustyans, I was able to replenish certain spices, replacing the mediocre sumac, za'atar and cumin powder that I bought at the supermarkets with real, intense, fresh versions. And also to restock some favorites: Indian snacks, nougat, homemade preserved lemons, mango chutney and ginger pickle. Also good-quality staples like Tellicherry peppercorns, Persian pistachios and course polenta. <br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7q-4R1h3Lem6wzE41lCIQhyKwm2wnxHCxgiZUQVaGHh_3oX5vJd0snKSbLJWaXilufpFzmwbtFZrborgo_SgxNVR1T0aMHC3DQQGlr2Pt-yaIYiUquNaUyiJfaOzfbQgivX29oqckkaM/s2547/4.27.21+Kalustyan%2527s.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1235" data-original-width="2547" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7q-4R1h3Lem6wzE41lCIQhyKwm2wnxHCxgiZUQVaGHh_3oX5vJd0snKSbLJWaXilufpFzmwbtFZrborgo_SgxNVR1T0aMHC3DQQGlr2Pt-yaIYiUquNaUyiJfaOzfbQgivX29oqckkaM/w400-h194/4.27.21+Kalustyan%2527s.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">My haul from Kalustyan's</span><br /></td></tr></tbody></table><p>At Eataly, too, I returned to some old favorites. My favorite Sicilian mandranova olive oil, porchetta, 24-month old Friulian prosciutto, Salvatore's smoked ricotta, wonderful artisanal pasta, excellent Italian jarred tuna, an interesting chocolate bar and some heirloom tomatoes.<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Emb_o7GeISVb62x1JsKAEV5B925GDX1aOU2qVr-INjfQxIXF2O5M1QPjSAhqeMFPdQODJefIh950Q8Zk6K72UR_JwSp4kWPoVCfp-W8g3_Zuf814qsf48gTbS0GRHek5LDbglK_tj1o/s2048/4.27.21+Eataly.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Emb_o7GeISVb62x1JsKAEV5B925GDX1aOU2qVr-INjfQxIXF2O5M1QPjSAhqeMFPdQODJefIh950Q8Zk6K72UR_JwSp4kWPoVCfp-W8g3_Zuf814qsf48gTbS0GRHek5LDbglK_tj1o/w400-h266/4.27.21+Eataly.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Old favorites at Eataly</span><br /></td></tr></tbody></table>Although this was an ordinary expedition, these days ordinary is thrilling, and I had a great time. I look forward to more wonderful, normal outings in the weeks and months ahead. </p><p>Bobby Jay</p>Bobby Jayhttp://www.blogger.com/profile/17525438181114206480noreply@blogger.com1tag:blogger.com,1999:blog-7239324384454730342.post-61059630611557980702021-03-31T14:55:00.002-04:002021-03-31T14:55:15.917-04:00Matzoh!<p>I haven't posted in forever, because I've been cooking so often that I want to be done with it. I have continued to make sourdough bread about once a week, but no exciting new discoveries. Until now.</p><p><span class="collapse"> Having had some time on my hands yesterday, with guests coming for dinner tonight, I decided to bake matzohs. Searching my cookbooks with eatyourbooks.com, I came upon a recipe for Mediterranean Matzohs in Rose Levy Baranbaum's <i>The Bread Bible</i>. (Rosemary and a little olive oil make them Mediterranean, I guess.) Not hard to do, and came out looking very artisanal and tasting quite good. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQYwDg_p3BC1r-k4sew2FMl3jCDVGbBprI8C9OCNCcXKuFWfsdaWMXJFoFoYkP3XS9F-kBvoaKOsrkx6cm3Wst4sCymqjyl-_qo5OQHcaEeiNdlfBRuoba8jIrKKjhFkE_6KCZelYzM7g/s2048/3.31.21+Mediterranean+matzoh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQYwDg_p3BC1r-k4sew2FMl3jCDVGbBprI8C9OCNCcXKuFWfsdaWMXJFoFoYkP3XS9F-kBvoaKOsrkx6cm3Wst4sCymqjyl-_qo5OQHcaEeiNdlfBRuoba8jIrKKjhFkE_6KCZelYzM7g/w400-h400/3.31.21+Mediterranean+matzoh.jpg" width="400" /></a></div><span class="collapse"></span><p></p><p><span class="collapse">Bobby Jay<br /></span></p>Bobby Jayhttp://www.blogger.com/profile/17525438181114206480noreply@blogger.com0tag:blogger.com,1999:blog-7239324384454730342.post-39162765003619635892020-10-12T14:32:00.000-04:002020-10-12T14:32:19.049-04:00Bread Baking in Strange Times (Pain de mic) - Part II<p>As the pandemic has proceeded, I have continued to bake bread until recently, when Joan and I vacated our apartment to permit some fairly extensive renovations to proceed.</p><p><span class="collapse">My last post ended with my Tartine/King Arthur Olive bread of June 19. But I have persevered, and present, in excruciating detail probably, my results of the summer.<br /></span></p><p><span class="collapse"> On June 25, I made walnut bread, using Tartine's proportions and techniques with King Arthur's sourdough method. A tasty, beautifully risen loaf. <br /></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjemPOmAARNZlWij6C0N4wg3XLF9zEbsMiu6484wU2WfnEqslassjh7vfANMlEhYEl3rsaxXxXhvn3o2eCY2FOStBsENEDHZqhbn_bW9uaeL-Hkp80zAOtfjRoSsfD5-n8Cnw3k0Jei9U/s2048/6.25.20+Walnut+Bread.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjemPOmAARNZlWij6C0N4wg3XLF9zEbsMiu6484wU2WfnEqslassjh7vfANMlEhYEl3rsaxXxXhvn3o2eCY2FOStBsENEDHZqhbn_bW9uaeL-Hkp80zAOtfjRoSsfD5-n8Cnw3k0Jei9U/w400-h300/6.25.20+Walnut+Bread.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tartine/King Arthur walnut loaf<br /></td></tr></tbody></table><p><span class="collapse"> I repeated this, again to good effect, on July 2.</span></p><p></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNIqc0fFn7t-FjSZlB-6JPJY3nIG1NqkvSM-v4lHlKPtPNS5oIoFzgfcKvcZAJ2KBwAslCehZCvj-9IidAWOtpKONMIJrO54JkoRs9oDIScaB8xKpWoaIiUSFt8bANytBoUpJ1mwiDzHQ/s2048/7.2.20+Tartine-KA+walnut+bread+-+2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNIqc0fFn7t-FjSZlB-6JPJY3nIG1NqkvSM-v4lHlKPtPNS5oIoFzgfcKvcZAJ2KBwAslCehZCvj-9IidAWOtpKONMIJrO54JkoRs9oDIScaB8xKpWoaIiUSFt8bANytBoUpJ1mwiDzHQ/w400-h400/7.2.20+Tartine-KA+walnut+bread+-+2.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tartine/King Arthur walnut loaf</td></tr></tbody></table><p></p><p>Then I went back to the olive loaf that had been so successful in June. Still delicious.<br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi25QOGluryr3CcJxMr-M8aI-xMZ4VnlJvY7ycMnydDJlVXniQkO3nZCdWAqRs0B-cFPLvjzPETXMsTNslBN4pi5M8Hjc6HsjrReScKdei8EW_DuujL_bEYt49H9I44sZdoHnVoUf6Owl8/s2048/7.7.20+Olive+bread.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi25QOGluryr3CcJxMr-M8aI-xMZ4VnlJvY7ycMnydDJlVXniQkO3nZCdWAqRs0B-cFPLvjzPETXMsTNslBN4pi5M8Hjc6HsjrReScKdei8EW_DuujL_bEYt49H9I44sZdoHnVoUf6Owl8/w400-h400/7.7.20+Olive+bread.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tartine/King Arthur olive bread</td></tr></tbody></table><p>Next I thought I'd be clever and do a hazelnut bread instead of walnut. It was OK but not a rich or interesting as the walnut, even though I added a tablespoon of hazelnut oil.<br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSReKOUzUHBExbqBOEPjbZDXdpJ7x2l69YAnEn0ELfQMh9lGsqhZ93NLaoipiLrryKQI2PeARvjOqn99Jo0s1qzsxtKtB3SKbobIAX9Lq3wIAH-tvpGYJ1Dn4qsfaqGCk9SFIL5Y-gXIE/s2048/7.21.20+Hazelnut+bread.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSReKOUzUHBExbqBOEPjbZDXdpJ7x2l69YAnEn0ELfQMh9lGsqhZ93NLaoipiLrryKQI2PeARvjOqn99Jo0s1qzsxtKtB3SKbobIAX9Lq3wIAH-tvpGYJ1Dn4qsfaqGCk9SFIL5Y-gXIE/w400-h400/7.21.20+Hazelnut+bread.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tartine/King Arthur/ Bobby Jay hazelnut bread</td></tr></tbody></table><p>Next I discovered the perfect bread: olive walnut bread using Tartine's proportions and technique with King Arthur's easier method. I made this bread twice, on July 27 and August 2. It is salty, olive-y, nutty and rich, all at the same time. As good as any bread I have eaten!</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyqSp0iGHtb_FKdgbvRQBXsDijc0idRvhomE-hfGp9ndOjC8f31p1SvSgnV3EDz-mqyGfA618vqx7J5CsgjnSFFxNd7iUWhq0M_V62s0YaTXp44hVsuSgACGfuLbQCrGlq5fIzU8sC7Lg/s2048/7.27.20+Olive+walnut+sourdough+bread+-+2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyqSp0iGHtb_FKdgbvRQBXsDijc0idRvhomE-hfGp9ndOjC8f31p1SvSgnV3EDz-mqyGfA618vqx7J5CsgjnSFFxNd7iUWhq0M_V62s0YaTXp44hVsuSgACGfuLbQCrGlq5fIzU8sC7Lg/w400-h400/7.27.20+Olive+walnut+sourdough+bread+-+2.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-dP7ZeGSfR5T0_XPEI52et_AtU8k1lqL-XWQg_lhklBBVoaLyRCEct_kgrOF1UB6hsYkbUK7ggQ1KQIOLtRxb9lrNE0vTXTjLjTwc9c02sTiPVqNhHNsNvVharoBRbyQhf8QMJiHztvM/s2048/7.27.20+Olive+walnut+sourdough+bread+-+3.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-dP7ZeGSfR5T0_XPEI52et_AtU8k1lqL-XWQg_lhklBBVoaLyRCEct_kgrOF1UB6hsYkbUK7ggQ1KQIOLtRxb9lrNE0vTXTjLjTwc9c02sTiPVqNhHNsNvVharoBRbyQhf8QMJiHztvM/w400-h300/7.27.20+Olive+walnut+sourdough+bread+-+3.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tartine/King Arthur olive walnut bread July 27, 2020</td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><div style="text-align: center;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDC67E9qDiEFAMUWA4CDr0BJILpb6AnA7Bm5oXFngXKvPF5PPV9y2xLZk3XJLEYsrPstlmM2bHTrt07haBb311CV7XESBZVFWPkRWA12uch9J-1eeV0VLUdFUMt9VJ2wCiuh6S-wq2Oik/s2048/8.2.20+Olive+walnut+sourdough+bread+-+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDC67E9qDiEFAMUWA4CDr0BJILpb6AnA7Bm5oXFngXKvPF5PPV9y2xLZk3XJLEYsrPstlmM2bHTrt07haBb311CV7XESBZVFWPkRWA12uch9J-1eeV0VLUdFUMt9VJ2wCiuh6S-wq2Oik/w400-h400/8.2.20+Olive+walnut+sourdough+bread+-+3.jpg" width="400" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG6O73Y6Hz5B2iqt4K9-3nE6W3qwnfdki2f5l8PFwZ7ED-eoejhm-F9RoRApSgfCL0GimLC6YdQdBlt8FuGryZ-EAM_eX179ZCsffeAMklG1G4tXw8Dg1zoA_DMJY2xtsxL3Yo7CJcrko/s2048/8.2.20+Olive+walnut+sourdough+bread+-+4.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG6O73Y6Hz5B2iqt4K9-3nE6W3qwnfdki2f5l8PFwZ7ED-eoejhm-F9RoRApSgfCL0GimLC6YdQdBlt8FuGryZ-EAM_eX179ZCsffeAMklG1G4tXw8Dg1zoA_DMJY2xtsxL3Yo7CJcrko/w400-h266/8.2.20+Olive+walnut+sourdough+bread+-+4.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tartine/King Arthur olive walnut bread August 2, 2020</td></tr></tbody></table><p>Next, I went back to an old favorite on August 8: sesame bread, again using the Tartine formula and the King Arthur method. A beautiful loaf with lots of sesame taste, almost as good as She-Wolf Bakery's version. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuRon9OqY3hy4X6zAPZBVldnEvw4VaYkizTxgnmLC8ctucKTlMfvwESOiFseKrkXDTIvV_GTWRJWHUTdkTmCrTnP0jdo_f_fjE5RfwgJKtdqn1SWXQyx8hpwOh0v9ZHPHVWzI6f14m4oY/s2048/8.8.20+Sesame+sourdough+bread+-+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuRon9OqY3hy4X6zAPZBVldnEvw4VaYkizTxgnmLC8ctucKTlMfvwESOiFseKrkXDTIvV_GTWRJWHUTdkTmCrTnP0jdo_f_fjE5RfwgJKtdqn1SWXQyx8hpwOh0v9ZHPHVWzI6f14m4oY/w400-h400/8.8.20+Sesame+sourdough+bread+-+1.jpg" width="400" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixrlEEYztmHTjDdMPP309CCjA2qw85jSwFUGJBwKSuc8EXVf4qOna7gBTlXcETr1btEjTPoulON43oOPFyfovIfjI3nkdTMP6QpBdGpPUDvy0NF2c8Bd09K6qY8dnRV33KI3JehTm9UKU/s2048/8.8.20+Sesame+sourdough+bread+-+3.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixrlEEYztmHTjDdMPP309CCjA2qw85jSwFUGJBwKSuc8EXVf4qOna7gBTlXcETr1btEjTPoulON43oOPFyfovIfjI3nkdTMP6QpBdGpPUDvy0NF2c8Bd09K6qY8dnRV33KI3JehTm9UKU/w400-h300/8.8.20+Sesame+sourdough+bread+-+3.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tartine/King Arthur sesame bread</td></tr></tbody></table><p></p><p>Then I bought a new book: <i>New World Sourdough</i>, by Bryan Ford. A fun read, with a lot of interesting breads from South America. I decided to make his "toasty seed sour," which contains sesame seeds, flaxseeds, sunflower seeds, pumpkin seeds and rolled oats. I used a hybrid of Ford's method and King Arthur's and got a good, but not great, loaf. I found the many seeds not to product distinctive flavors, just a nice seedy mix.<br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwV0uKVZRmpOnhWi3xcmpYHp9lbZ7QHWbWYq8No8krRT5KC_1YLTnggIZBzEh3UXkudSo6SlVv6Jd2W2BawwwHIPCj9X5XX_gMgRRdlXsi0fKCYuFOKLJJ9sL2Fvqum4ZaaMOGs2O34zU/s2048/8.21.20+Toasty+seed+sour+bread.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwV0uKVZRmpOnhWi3xcmpYHp9lbZ7QHWbWYq8No8krRT5KC_1YLTnggIZBzEh3UXkudSo6SlVv6Jd2W2BawwwHIPCj9X5XX_gMgRRdlXsi0fKCYuFOKLJJ9sL2Fvqum4ZaaMOGs2O34zU/w400-h400/8.21.20+Toasty+seed+sour+bread.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Bryan Ford "toasty seed sour"<br /></td></tr></tbody></table><p>Enough experimentation: I determined to bake bread for our cousins, whom we were going to meet in a park in Connecticut, as well as one for Joan and me, so I used the King Arthur method, but made with 1000 grams of flour rather than 600. I went to my tried and true olive walnut bread, and nailed it again on August 28:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk90fySpiMkh2Ntb2vSIYOn-fG3wKMlsjeLzSDT2-0IYztm-r0_jcqWwG-zfS-zihr0xsrSNsHeAvk5BU1TvHcKaeVGBWGwxljd47h4aCeNBIYr4eS01MVB6iXKqJGEN31tOxzpmnddHQ/s2048/8.28.20+Olvive+walnut+loaf+-+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk90fySpiMkh2Ntb2vSIYOn-fG3wKMlsjeLzSDT2-0IYztm-r0_jcqWwG-zfS-zihr0xsrSNsHeAvk5BU1TvHcKaeVGBWGwxljd47h4aCeNBIYr4eS01MVB6iXKqJGEN31tOxzpmnddHQ/w400-h400/8.28.20+Olvive+walnut+loaf+-+1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpesQgTvxW_1PSg-yev_wLMSmpVVCFUFQZKlQqga30G4Fr4FPExyApV-N08cDhuUsfp5rwFcg7dHpdThVRdGFmREmQynqybav0sBaxk9yEdOzQYPbYnNR6KaU988vzbp3WfHfmkvv_L8c/s2048/8.28.20+Olvive+walnut+loaf+-+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpesQgTvxW_1PSg-yev_wLMSmpVVCFUFQZKlQqga30G4Fr4FPExyApV-N08cDhuUsfp5rwFcg7dHpdThVRdGFmREmQynqybav0sBaxk9yEdOzQYPbYnNR6KaU988vzbp3WfHfmkvv_L8c/w400-h400/8.28.20+Olvive+walnut+loaf+-+2.jpg" width="400" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHNISA0BpFKJ3BVk9xPEgOK8pQ6QmUd91vPk8syAX6AM1p0HofXEiKYbQhUa0tnEYBl3VhH9T1yxwTI3R4ghYqROj10MVMoOvE2rmmwSIogvkkMsC6R2leyhdS15kE6WPfGESy7Pc3U5Q/s2048/8.28.20+Olive+walnut+loaf+-+3.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHNISA0BpFKJ3BVk9xPEgOK8pQ6QmUd91vPk8syAX6AM1p0HofXEiKYbQhUa0tnEYBl3VhH9T1yxwTI3R4ghYqROj10MVMoOvE2rmmwSIogvkkMsC6R2leyhdS15kE6WPfGESy7Pc3U5Q/w400-h300/8.28.20+Olive+walnut+loaf+-+3.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tartine/King Arthur olive walnut loaves</td></tr></tbody></table><p></p><p>I returned to sesame on September 3, making my best ever version of this bread, again using a hybrid of Tartine's and King Arthur's methods. Light texture with seriously deep sesame taste.<br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhawThejQh4LXljaIVYnUjEf6JHbIgkonSsHmP08FzNrWQ-KbZ5rpG8SRiSMr9udCSRCIyxcNjOeSDdgZPL8-QbQt-z4g97IXnGM1vDb140zop1owGMpxKcR3UCi1T9G5ThvX9UvMTBy3U/s2048/9.3.20+Sesame+sourdough+loaf+-+2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhawThejQh4LXljaIVYnUjEf6JHbIgkonSsHmP08FzNrWQ-KbZ5rpG8SRiSMr9udCSRCIyxcNjOeSDdgZPL8-QbQt-z4g97IXnGM1vDb140zop1owGMpxKcR3UCi1T9G5ThvX9UvMTBy3U/w400-h400/9.3.20+Sesame+sourdough+loaf+-+2.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tartine/King Arthur sesame bread<br /></td></tr></tbody></table><p>For what I expected to be my last bread of the summer, I went to my absolute favorite one last time: olvie walnut bread. It did not disappoint.<br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRd04hJMC39ei4ggwCV9dkuZELIRO0ViQw3vPWo1RaC4WGhC6kkrgvW0c_SFu3YN02Rj81MtiJmc5Wjj0-8rCkBW50cQ4vw-9ApGv2IUdcvxS-z8BIKV1RPl8IoW9Rs6h1XsHWEi_Z_Ck/s2048/9.17.20+Olive+walnut+bread.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRd04hJMC39ei4ggwCV9dkuZELIRO0ViQw3vPWo1RaC4WGhC6kkrgvW0c_SFu3YN02Rj81MtiJmc5Wjj0-8rCkBW50cQ4vw-9ApGv2IUdcvxS-z8BIKV1RPl8IoW9Rs6h1XsHWEi_Z_Ck/w400-h400/9.17.20+Olive+walnut+bread.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tartine/King Arthur olive walnut bread</td></tr></tbody></table><p> It turned out I was wrong, though, and was able to get in another bread before leaving our apartment. So I went with one of my favorite Tartine breads -- semolina with fennel, sesame and poppy seeds -- and tried using the King Arthur method. Oops! This was not a great success, as I did not make the proper adjustments for the trickier semolina flour. The taste was great, the crust was thick and dark, but the bread was too dense, almost like a dense cake.</p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLF79ydFQM1y-3WJSUXkzDiHAlcNTJgHYy0ErUpm8Ib_5LDUU2ijb8zy1Cc8fbULjxWPyHOn3dXkZvv9_x0FEe3vGDp3DjSkza_aQn2kdAF81F7rcsrXiLQ7Bc1jmo1DltRBPoDL8deRE/s2048/9.24.20+Semolina+bread+with+seeds+-+2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLF79ydFQM1y-3WJSUXkzDiHAlcNTJgHYy0ErUpm8Ib_5LDUU2ijb8zy1Cc8fbULjxWPyHOn3dXkZvv9_x0FEe3vGDp3DjSkza_aQn2kdAF81F7rcsrXiLQ7Bc1jmo1DltRBPoDL8deRE/w400-h400/9.24.20+Semolina+bread+with+seeds+-+2.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tartine/King Arthur semolina bread with 3 seeds<br /></td></tr></tbody></table><p></p><p>So that's it for my pandemic bread baking, at least until we get back into our apartment, Christmas at the earliest. In the meantime, I content myself with buying the truly superb breads made by Brooklyn's She-Wolf Bakery, which I find at the Sunday open air market surrounding the Museum of Natural History.</p><p>Bobby Jay<br /></p><p><br /></p>Bobby Jayhttp://www.blogger.com/profile/17525438181114206480noreply@blogger.com0tag:blogger.com,1999:blog-7239324384454730342.post-74163010586831363292020-06-19T16:42:00.002-04:002020-06-19T16:42:47.588-04:00Bread Baking in Strange Times (Pain de mic)<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGcUCNKRbQkbm3CzWWpGwQxu1oy8jPldLbi4r1zFjpI-wy9FKWAwF-zHvjBDcIVzU4hAHzIZJDEdtMGZAdPmBFdrn2HssqacAqkrTbGgXflrkSjVxJCa3oRzmPluDqyfZ40kqfJNMHRDI/s1600/6.19.20+Tartine-KA+olive+bread+-+2+%25281%2529.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGcUCNKRbQkbm3CzWWpGwQxu1oy8jPldLbi4r1zFjpI-wy9FKWAwF-zHvjBDcIVzU4hAHzIZJDEdtMGZAdPmBFdrn2HssqacAqkrTbGgXflrkSjVxJCa3oRzmPluDqyfZ40kqfJNMHRDI/s400/6.19.20+Tartine-KA+olive+bread+-+2+%25281%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tartine/King Arthur Olive Loaf June 19, 2020</td></tr>
</tbody></table><div><br />
</div><div>The Covid-19 pandemic, and the attendant lockdown, has been a crazy experience. I have been cooking almost every night, and we've been home for lunch, too, so in three months I have done nearly a year's cooking. Which I like and which keeps me sane.</div>
<br />
Like many other people, I have been baking. Notwithstanding a few cakes and cookies, this means BREAD!<br />
<br />
Luckily, since yeast was not available in the markets, I use <i>levain</i> (Tartine Bakery's version of sourdough) and a very slow-rising technique. King Arthur, my former go-to place for starter, was out, so I got starter from Breadtopia on line, and it is a very vibrant starter from the moment you get it. I feed it regularly, using the Tartine formula of 50/50 bread and whole wheat flours. And that's how I started my pandemic baking.<br />
<br />
After She-Wolf Bakery came to the Upper West Side Sunday farmers' market, I virtually stopped baking bread, since there's was better and all I had to do was to pay for it. However, this changed when the pandemic arrived, and I decided to go back to baking my own.<br />
<br />
To get my bread-baking chops going, I started with Tartine's<br />
<br />
<i>Basic country bread.</i><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj66V2vKsDZ5AumR47MrCfRkIxUgdsXoDZsed77FddGpcmQZ0XgBTDEefm2QU5ZeRm2-MegTxSE_wSixNsAiHcbYcQ7xo_zTuc2oEhrYe0c79ZBnAMj7o-CJFn7eD4baBnHPv9ndf6evxc/s1600/4.3.20+Tartine+Country+Loaf.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj66V2vKsDZ5AumR47MrCfRkIxUgdsXoDZsed77FddGpcmQZ0XgBTDEefm2QU5ZeRm2-MegTxSE_wSixNsAiHcbYcQ7xo_zTuc2oEhrYe0c79ZBnAMj7o-CJFn7eD4baBnHPv9ndf6evxc/s400/4.3.20+Tartine+Country+Loaf.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Country loaf April 3, 2020</td></tr>
</tbody></table>
More than once.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWIVaz83sCk_bYoLGRlVi2B8gpiWC9jR9N-Jwvkkei6ikTJGcMbvtWmXUYma4_3qOfcn1aR1Jt_1wDEaf_5UsizHJUNTI45urtPSabN0m9X_RLpJw7oWMWQFTt88vjTp3lyGVnvI3eXCs/s1600/4.7.20+Tartine+country+loaf+-+1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWIVaz83sCk_bYoLGRlVi2B8gpiWC9jR9N-Jwvkkei6ikTJGcMbvtWmXUYma4_3qOfcn1aR1Jt_1wDEaf_5UsizHJUNTI45urtPSabN0m9X_RLpJw7oWMWQFTt88vjTp3lyGVnvI3eXCs/s400/4.7.20+Tartine+country+loaf+-+1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Country loaf April 7, 2020</td></tr>
</tbody></table><div><br />
</div><div>Not surprisingly, the second effort was more successful. </div>
<br />
Then I moved on to some of Tartine's more advanced breads:<br />
<br />
<i>Oat porridge bread</i>:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCK2W3jxpBo3sjPI7cs4N3brvRK889ICt61h2AxrzNSgQs9iJFcrtd02PygpbAjUoglNduRIwAC5h4Iv8Nds0bqJpShfgCqUVhwm8k1WbZiG5nUAvxG_VdrzlKS9ZOCbHeWsBCYiU7u3Y/s1600/4.13.20+Tartine+oat+porridge+bread+-+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCK2W3jxpBo3sjPI7cs4N3brvRK889ICt61h2AxrzNSgQs9iJFcrtd02PygpbAjUoglNduRIwAC5h4Iv8Nds0bqJpShfgCqUVhwm8k1WbZiG5nUAvxG_VdrzlKS9ZOCbHeWsBCYiU7u3Y/s400/4.13.20+Tartine+oat+porridge+bread+-+1.jpg" width="400" /></a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP4fnQMpJ0ltQ2Z60Iw21U7CL05HNKYfBsfHDLVMWAueOgBDeXPIAsBVDdA2J9GwQgv0hOSLu2JMV596sduTC54XTeaRrr5BrbyIAGaiiXYqTjRBp0Ph_ItpT8PxssSES-mVeQ-3M28cg/s1600/4.13.20+Tartine+oat+porridge+bread+-+2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP4fnQMpJ0ltQ2Z60Iw21U7CL05HNKYfBsfHDLVMWAueOgBDeXPIAsBVDdA2J9GwQgv0hOSLu2JMV596sduTC54XTeaRrr5BrbyIAGaiiXYqTjRBp0Ph_ItpT8PxssSES-mVeQ-3M28cg/s400/4.13.20+Tartine+oat+porridge+bread+-+2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oat porridge bread April 13, 2020</td></tr>
</tbody></table><div><br />
</div><div>A good-tasting, gorgeous bread, but heavy and a bit flat.</div>
<br />
<i>Semolina bread with fennel, sesame and poppy seeds:</i><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVIil5dCaWnud9OHC49riVmXWBdtNLIBaC89BlKBF-okpmChO8b5w8oN8KczdS2f7iki6dlbXcNtBosndA3dnwrxlZ_wQNoGhypQ9fI7sxszs15gkTxHMI-jajVCe3S_eTUFK9rgJn4ws/s1600/4.20.20+Tartine+semolina+bread+w+seeds+-+1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVIil5dCaWnud9OHC49riVmXWBdtNLIBaC89BlKBF-okpmChO8b5w8oN8KczdS2f7iki6dlbXcNtBosndA3dnwrxlZ_wQNoGhypQ9fI7sxszs15gkTxHMI-jajVCe3S_eTUFK9rgJn4ws/s400/4.20.20+Tartine+semolina+bread+w+seeds+-+1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Semolina bread with fennel, sesame and poppy seeds April 20, 2020</td></tr>
</tbody></table><div><br />
</div><div>One of my all-time favorites, but a little flat. My technique was not quite there yet.</div>
<br />
<i>Country rye bread:</i><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL6oINtbZ1JlbOpar9MpEU421r-6rbrhC7fHs18k1CKaWrIr0hibx6aa3bJMoqn7wIE7XrSkN7-7DV_FYuuaLrdaxcLIO2nYtGAEZ_zLmIgYxWNnApJRrUSOsCQ27lrJfDwO1Udrsqr5I/s1600/4.26.20+Tartine+country+rye+loaf.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1555" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL6oINtbZ1JlbOpar9MpEU421r-6rbrhC7fHs18k1CKaWrIr0hibx6aa3bJMoqn7wIE7XrSkN7-7DV_FYuuaLrdaxcLIO2nYtGAEZ_zLmIgYxWNnApJRrUSOsCQ27lrJfDwO1Udrsqr5I/s400/4.26.20+Tartine+country+rye+loaf.jpg" width="388" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Country rye loaf April 26, 2020</td></tr>
</tbody></table>
<i>Farro porridge bread:</i><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTbriLrYkDxjCuYxQb1h4YZ_Jy8XKuefCTaSah_6TMOuqips1YGTd-XZYtM0sFVtR2-c2QPvbJlC3JYeo76Q9aBcpgXzBdlUGdkEkxKqqX6QW9cZMFINe2V3xxYDUgGwusOMci3SuMO3Q/s1600/5.1.20+Farro+porridge+bread+-+4.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTbriLrYkDxjCuYxQb1h4YZ_Jy8XKuefCTaSah_6TMOuqips1YGTd-XZYtM0sFVtR2-c2QPvbJlC3JYeo76Q9aBcpgXzBdlUGdkEkxKqqX6QW9cZMFINe2V3xxYDUgGwusOMci3SuMO3Q/s400/5.1.20+Farro+porridge+bread+-+4.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Farro porridge bread May 1, 2020</td></tr>
</tbody></table><div><br />
</div><div>Then back to my favorite</div>
<br />
<i>Semolina bread with fennel, sesame and poppy seeds</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHOHmtyvriVj_svcPfrXPKIkar0xFS3-55_zwiJx8l2iGyO5P2keOk8HI3xKLGvU5w-3bkSRulNmI6DJoXFd6UMyUTWFkF1PVjGifXopEOIWJcvyZ0vZxEPDUehzVo8AEkwHYxElFJjPQ/s1600/5.8.20+Tartine+semolina+bread+with+seeds+-+1+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHOHmtyvriVj_svcPfrXPKIkar0xFS3-55_zwiJx8l2iGyO5P2keOk8HI3xKLGvU5w-3bkSRulNmI6DJoXFd6UMyUTWFkF1PVjGifXopEOIWJcvyZ0vZxEPDUehzVo8AEkwHYxElFJjPQ/s400/5.8.20+Tartine+semolina+bread+with+seeds+-+1+%25282%2529.jpg" width="400" /></a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr9mJe8M5QXjAfSphgvu6D1nCfC_4WG3n4RdgvnY4sGuH_QANp4xK4qewF4SUwzGQQzem2BrwMkvcWVfxcotAenSMRZQ7Sz8oRvfQjQhMIb1MpJxIVGPXvXBH6MS0kMFwhqaqJX2eaAl4/s1600/5.8.20+Tartine+semolina+bread+with+seeds+-+3+%25281%2529.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr9mJe8M5QXjAfSphgvu6D1nCfC_4WG3n4RdgvnY4sGuH_QANp4xK4qewF4SUwzGQQzem2BrwMkvcWVfxcotAenSMRZQ7Sz8oRvfQjQhMIb1MpJxIVGPXvXBH6MS0kMFwhqaqJX2eaAl4/s400/5.8.20+Tartine+semolina+bread+with+seeds+-+3+%25281%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Semolina bread with fennel, sesame and poppy seeds May 8, 2020</td></tr>
</tbody></table><div><br />
</div><div>Success!</div>
<br />
While wandering around on King Arthur's website, I came across a recipe for sourdough bread made in a way similar to Tartine's but with easier timing. You make the dough the night before (it has to rest and be folded once an hour for three hours before spending 8-48 hours in the fridge). On baking day, you just shape it, plop it into your covered iron bread baking pan (I use a Lodge Combo, as recommended by Tartine), wait three hours for it to come to room temperature and bake.<br />
<br />
<div><i>King Arthur's sourdough bread:</i></div><div><i><br /></i></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3gipI2r2NCiqu0RqU01ZWu1_Uxsk0KzQbxUqJJusedXq8-f1XnFKpCX-LvzxeqKswovhk8RciZWj4njXZ0NNpCzgviiMt8AZbvW7MwfnoBoMA16xy8WCdclQ2N7q6dKdC5QGvW7fntBM/s2852/5.14.20+King+Arthur+sourdough+bread+%25282%2529.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2852" data-original-width="2852" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3gipI2r2NCiqu0RqU01ZWu1_Uxsk0KzQbxUqJJusedXq8-f1XnFKpCX-LvzxeqKswovhk8RciZWj4njXZ0NNpCzgviiMt8AZbvW7MwfnoBoMA16xy8WCdclQ2N7q6dKdC5QGvW7fntBM/w434-h434/5.14.20+King+Arthur+sourdough+bread+%25282%2529.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">King Arthur's sourdough bread May 14, 2020</td></tr></tbody></table><div style="text-align: left;"><br /></div><div style="text-align: left;">And it was good. Lighter than Tartine's and almost as tasty.<br /></div>
<br />
Now a detour. A high school friend's daughter, Beryl Forman, sent me the recipe for her well-publicized olive loaf.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAXWLRlT5styU_T6HO1M4hPgoJK82mrXZ7FzUX3nR9i0yOjof-5pHczJW8KoGIOn998KHuqrWZjl9E5yqz7Q4cca3hJauKKt57fg4x4wOuSJoJ4fiZ5I7bz3oLf_VNdRMVIUIf6SjV6qo/s1600/5.26.20+Beryl+Forman%2527s+rosemary+olive+bread+-+1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAXWLRlT5styU_T6HO1M4hPgoJK82mrXZ7FzUX3nR9i0yOjof-5pHczJW8KoGIOn998KHuqrWZjl9E5yqz7Q4cca3hJauKKt57fg4x4wOuSJoJ4fiZ5I7bz3oLf_VNdRMVIUIf6SjV6qo/s400/5.26.20+Beryl+Forman%2527s+rosemary+olive+bread+-+1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beryl Forman's olive loat (modified) May 26, 2020</td></tr>
</tbody></table><div><br />
</div><div>Beryl uses the regular oven with a few sprays of water, rather than the Dutch oven method, to keep the moisture level right, but I opted for a hybrid of the Tartine and King Arther methods. A very nice loaf but not as olive-y or salty as I would have liked.</div>
<br />
Then back to Tartine. Yet another go at<br />
<br />
<i>Semolina bread with fennel, sesame and poppy seeds:</i><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIB4DM-D__WSAFdsw2Saocgfoh2HGJHmzOHaelZkcClF2mLIcOqz3FEu_3dBdRsL1IM7DYniEz4ePgAjlk2ikz-uc-jF1s0XkW4JP8imVi4Z0HZLLpmwxfqRiMQJe6O_f2vYH2l2lknrk/s1600/6.6+.20+Tartine+semolina+bread+-+Loaf+1+%25281%2529.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIB4DM-D__WSAFdsw2Saocgfoh2HGJHmzOHaelZkcClF2mLIcOqz3FEu_3dBdRsL1IM7DYniEz4ePgAjlk2ikz-uc-jF1s0XkW4JP8imVi4Z0HZLLpmwxfqRiMQJe6O_f2vYH2l2lknrk/s400/6.6+.20+Tartine+semolina+bread+-+Loaf+1+%25281%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Semolina bread with fennel, sesame and poppy seeds June 6, 2020</td></tr>
</tbody></table>
Now I determined to use Tartine's formula for olive bread, which uses more olives and in bigger pieces than Beryl's (two cups mixed green and black olives, quite coarsely chopped), but with the King Arthur sourdough method.<br />
<br />
<i>Tartine/King Arthur sourdough olive bread: </i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW_2Xj3r0YNS95rLBTRCwm5OPgLcAO09Z-iIaH2IZXJkd4ZsMXaY-Ac9KoH5FU_nS4JvPuY09ePc-N93T-UonuSG4nWxV5KMOcB_TPX7LfUp5jCGbMJYGuOvw26LoRrnpFXHl_t_m__9w/s1600/6.13.20+Tartine-KA+olive+bread+-+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW_2Xj3r0YNS95rLBTRCwm5OPgLcAO09Z-iIaH2IZXJkd4ZsMXaY-Ac9KoH5FU_nS4JvPuY09ePc-N93T-UonuSG4nWxV5KMOcB_TPX7LfUp5jCGbMJYGuOvw26LoRrnpFXHl_t_m__9w/s400/6.13.20+Tartine-KA+olive+bread+-+1.jpg" width="400" /></a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCcex3A64tcC5bLXwZiXIBX1M9Ytu5AuPWMpNGT5y7tuNGRxSOJZhAms5-cl5FZDU8PGvYkRjTNnVXkAgnt0e-oFVi6z3hTnvVgJgPKQZic7s509gCFRDifOKfSpI_9ZRrCCENexr6-jg/s1600/6.13.20+Tartine-KA+olive+bread+-+3+%25281%2529.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCcex3A64tcC5bLXwZiXIBX1M9Ytu5AuPWMpNGT5y7tuNGRxSOJZhAms5-cl5FZDU8PGvYkRjTNnVXkAgnt0e-oFVi6z3hTnvVgJgPKQZic7s509gCFRDifOKfSpI_9ZRrCCENexr6-jg/s400/6.13.20+Tartine-KA+olive+bread+-+3+%25281%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tartine/King Arthur sourdough olive loaf June 13, 2020</td></tr>
</tbody></table>
It was great, lots of salty olive and olive oil taste with a lovely crumb. Just a tiny bit flat, though. So I tried again today, and nailed it! See the first picture at the top. And the recipe below.<br />
<br />
Next I'm going to try the same thing but with toasted walnuts instead of olives. Will report back.<br />
<br />
Bobby Jay<br />
<br />
<div align="center" style="margin: 0.1pt 0in; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-bidi-font-family: "Times New Roman";">No-knead Sourdough [Olive] Bread</span></b></div>
<div align="center" style="margin: 0.1pt 0in; text-align: center;">
<span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-bidi-font-family: "Times New Roman";">(King Arthur and
Tartine for olives and/or walnuts</span></div>
<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 160;">
<tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td colspan="3" style="padding: 0in 5.4pt; width: 6.15in;" valign="top" width="590">
<div align="center" style="margin: 0.1pt 0in; text-align: center;">
<br /></div>
</td>
</tr>
<tr style="mso-yfti-irow: 1;">
<td style="padding: 0in 5.4pt; width: 153.9pt;" valign="top" width="205">
<div style="margin: 0.1pt 0in;">
<span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-bidi-font-family: "Times New Roman";">Make one big loaf</span></div>
<div align="center" style="margin: 0.1pt 0in; text-align: center;">
<br /></div>
</td>
<td style="padding: 0in 5.4pt; width: 13.5pt;" valign="top" width="18">
<div align="center" style="margin: 0.1pt 0in; text-align: center;">
<br /></div>
</td>
<td style="padding: 0in 5.4pt; width: 275.4pt;" valign="top" width="367">
<div align="center" style="margin: 0.1pt 0in; text-align: center;">
<br /></div>
</td>
</tr>
<tr style="mso-yfti-irow: 2;">
<td style="padding: 0in 5.4pt; width: 153.9pt;" valign="top" width="205">
<div align="center" style="margin: 0.1pt 0in; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri", sans-serif; mso-bidi-font-family: "Times New Roman";">Ingredients</span></b></div>
</td>
<td style="padding: 0in 5.4pt; width: 13.5pt;" valign="top" width="18">
<div align="center" style="margin: 0.1pt 0in; text-align: center;">
<br /></div>
</td>
<td style="padding: 0in 5.4pt; width: 275.4pt;" valign="top" width="367">
<div align="center" style="margin: 0.1pt 0in; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri", sans-serif; mso-bidi-font-family: "Times New Roman";">Directions</span></b></div>
</td>
</tr>
<tr style="mso-yfti-irow: 3;">
<td style="padding: 0in 5.4pt; width: 153.9pt;" valign="top" width="205">
<div style="margin: 0.1pt 0in;">
<br /></div>
<div style="margin: 0.1pt 0in 0.1pt 0.25in; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<span style="font-family: "symbol"; font-size: 9pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt "times new roman";"> </span></span></span><span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-bidi-font-family: "Times New Roman";">1 cup (227g) ripe (fed) sourdough starter</span></div>
<div style="margin: 0.1pt 0in 0.1pt 0.25in; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<span style="font-family: "symbol"; font-size: 9pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt "times new roman";"> </span></span></span><span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-bidi-font-family: "Times New Roman";">1 3/4 cups (397g) lukewarm water</span></div>
<div style="margin: 0.1pt 0in 0.1pt 0.25in; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<span style="font-family: "symbol"; font-size: 9pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt "times new roman";"> </span></span></span><span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-bidi-font-family: "Times New Roman";">5 cups (602g) King Bread Flour</span></div>
<div style="margin: 0.1pt 0in 0.1pt 0.25in; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<span style="font-family: "symbol"; font-size: 9pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt "times new roman";"> </span></span></span><span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-bidi-font-family: "Times New Roman";">1 tablespoon (18g) salt</span></div>
<div style="margin: 0.1pt 0in 0.1pt 0.25in; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<span style="font-family: "symbol"; font-size: 9pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt "times new roman";"> </span></span></span><span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-bidi-font-family: "Times New Roman";">Optional: 1 cup cured black and 1 cup green olives, coarsely
chopped and/or chopped toasted walnuts</span></div>
<div style="margin: 0.1pt 0in 0.1pt 0.25in; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<span style="font-family: "symbol"; font-size: 9pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt "times new roman";"> </span></span></span><span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-bidi-font-family: "Times New Roman";">2 teaspoons diastatic malt powder, optional for a more
golden color and stronger rise (I don’t use)</span></div>
<div style="margin: 0.1pt 0in;">
<br /></div>
<div style="margin: 0.1pt 0in;">
<span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-bidi-font-family: "Times New Roman";">Day 1 time 0:00</span></div>
<div style="margin: 0.1pt 0in;">
<br /></div>
<div style="margin: 0.1pt 0in 0.1pt 0.25in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">1<span style="font: 7pt "times new roman";">
</span></span></span><span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-bidi-font-family: "Times New Roman";">Weigh your flour; or measure it by
gently spooning it into a cup, then sweeping off any excess. </span></div>
<div style="margin: 0.1pt 0in;">
<br /></div>
<div style="margin: 0.1pt 0in 0.1pt 0.25in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">2<span style="font: 7pt "times new roman";">
</span></span></span><span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-bidi-font-family: "Times New Roman";">Combine all the ingredients in a
large mixing bowl, or a large (6-quart) food-safe plastic bucket.</span></div>
<div style="margin: 0.1pt 0in;">
<br /></div>
<div style="margin: 0.1pt 0in 0.1pt 0.25in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">3<span style="font: 7pt "times new roman";">
</span></span></span><span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-bidi-font-family: "Times New Roman";">Mix and stir everything together to
make a sticky, rough dough. If you have a stand mixer, beat at medium speed
with the paddle attachment for 30 to 60 seconds. Or just stir with a big
spoon or dough whisk until everything is combined.</span></div>
<div class="MsoListParagraph">
<br /></div>
<div style="margin: 0.1pt 0in;">
<span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-bidi-font-family: "Times New Roman";">Day 1 time 0:00– 3:00</span></div>
<div style="margin: 0.1pt 0in;">
<br /></div>
<div style="margin: 0.1pt 0in 0.1pt 0.25in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">4<span style="font: 7pt "times new roman";">
</span></span></span><span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-bidi-font-family: "Times New Roman";">Leave the dough in the bucket or
6-quart bowl, cover it with the bucket’s lid or a piece of plastic wrap, and
let rise for 1 hour. </span></div>
<div style="margin: 0.1pt 0in;">
<br /></div>
<div style="margin: 0.1pt 0in 0.1pt 0.25in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">5<span style="font: 7pt "times new roman";">
</span></span></span><span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-bidi-font-family: "Times New Roman";">Gently pick up the dough and fold it
over on itself several times, cover it again, and let it rise for another
hour.</span></div>
<div style="margin: 0.1pt 0in 0.1pt 0.25in;">
<br /></div>
<div style="margin: 0.1pt 0in 0.1pt 0.25in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">6<span style="font: 7pt "times new roman";">
</span></span></span><span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-bidi-font-family: "Times New Roman";">Repeat step 5 and place bread in
bucket/bowl<span style="mso-spacerun: yes;"> </span>in the fridge for 8-48
hours</span></div>
</td>
<td style="border: medium none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt; width: 13.5pt;" valign="top" width="18">
<div style="margin: 0.1pt 0in;">
<br /></div>
</td>
<td style="border: medium none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt; width: 275.4pt;" valign="top" width="367">
<div style="margin: 0.1pt 0in;">
<br /></div>
<div style="margin: 0.1pt 0in;">
<span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-bidi-font-family: "Times New Roman";">Day 2 time 0:00</span></div>
<div style="margin: 0.1pt 0in;">
<br /></div>
<div style="margin: 0.1pt 0in 0.1pt 0.25in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">7<span style="font: 7pt "times new roman";">
</span></span></span><span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-bidi-font-family: "Times New Roman";">When you're ready to make bread, turn
the dough out onto a well-floured work surface, and shape it into a rough
ball. Leave the dough seam-side up, cover it, and let it rest on a floured
surface for 15 minutes.</span></div>
<div style="margin: 0.1pt 0in;">
<br /></div>
<div style="margin: 0.1pt 0in;">
<span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-bidi-font-family: "Times New Roman";">Day 2 time 0:15</span></div>
<div style="margin: 0.1pt 0in;">
<br /></div>
<div style="margin: 0.1pt 0in 0.1pt 0.25in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">8<span style="font: 7pt "times new roman";">
</span></span></span><span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-bidi-font-family: "Times New Roman";">Next, shape the dough to fit the
vessel in which you’ll bake it: a 13” log for a long covered baker, such as KAs
glazed long covered baker; or a large boule (round) for a round baker or
Dutch oven. Place the shaped dough into the lightly greased base of the baker
and cover it with the lid. Let the loaf warm to room temperature and rise;
this should take about 2 1/2 to 3 hours. It won't appear to rise upwards that
much, but will relax and expand.</span></div>
<div style="margin: 0.1pt 0in;">
<br /></div>
<div style="margin: 0.1pt 0in;">
<span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-bidi-font-family: "Times New Roman";">Day 2 time 2:15</span></div>
<div style="margin: 0.1pt 0in;">
<br /></div>
<div style="margin: 0.1pt 0in 0.1pt 0.25in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">9<span style="font: 7pt "times new roman";">
</span></span></span><span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-bidi-font-family: "Times New Roman";">With a rack positioned in the middle,
start preheating the oven to 500°F one hour before you’re ready to bake.</span></div>
<div style="margin: 0.1pt 0in 0.1pt 0.25in;">
<br /></div>
<div style="margin: 0.1pt 0in;">
<span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-bidi-font-family: "Times New Roman";">Day 2 time 3:15</span></div>
<div style="margin: 0.1pt 0in;">
<br /></div>
<div style="margin: 0.1pt 0in 0.1pt 0.25in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">10<span style="font: 7pt "times new roman";">
</span></span></span><span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-bidi-font-family: "Times New Roman";">Just before baking, dust the loaf
with a fine coat of flour and use a lame or a sharp knife to make one or
several 1/2” deep slashes through its top surface. If you're baking a long
loaf, one arched slash down the loaf lengthwise is nice, or if baking a
round, a crosshatch or crisscross pattern works well.</span></div>
<div style="margin: 0.1pt 0in;">
<br /></div>
<div style="margin: 0.1pt 0in 0.1pt 0.25in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">11<span style="font: 7pt "times new roman";">
</span></span></span><span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-bidi-font-family: "Times New Roman";">Cover the baker with its lid and
place it in the oven. Reduce the oven temperature to 450°F and bake the bread
for 45 minutes.</span></div>
<div class="MsoListParagraph">
<br /></div>
<div style="margin: 0.1pt 0in;">
<span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-bidi-font-family: "Times New Roman";">Day 2 time 4:00</span></div>
<div style="margin: 0.1pt 0in;">
<br /></div>
<div style="margin: 0.1pt 0in 0.1pt 0.25in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">12<span style="font: 7pt "times new roman";">
</span></span></span><span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-bidi-font-family: "Times New Roman";">Remove the cover of the baker and
bake the bread for 10 to 15 minutes longer, until the bread is deep golden
brown and crusty, and a digital thermometer inserted into the center of the
loaf reads at least 210°F.</span></div>
<div style="margin: 0.1pt 0in 0.1pt 0.25in;">
<br /></div>
<div style="margin: 0.1pt 0in;">
<span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-bidi-font-family: "Times New Roman";">Day 2 time 4:10-4:15</span></div>
<div style="margin: 0.1pt 0in;">
<br /></div>
<div style="margin: 0.1pt 0in 0.1pt 0.25in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">13<span style="font: 7pt "times new roman";">
</span></span></span><span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-bidi-font-family: "Times New Roman";">Remove the bread from the oven and
transfer it to a rack to cool completely.</span></div>
<div style="margin: 0.1pt 0in;">
<br /></div>
<div style="margin: 0.1pt 0in;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-bidi-font-family: "Times New Roman";">VARIATION</span></i></b><i style="mso-bidi-font-style: normal;"><span style="font-family: "calibri", sans-serif; font-size: 9pt; mso-bidi-font-family: "Times New Roman";">: ADD 2 CUPS
COARSLEY CHOPPED GREEN AND CURED BLACK OLIVES AND/0R TOASTED WALNUTS AFER
STEP 4.</span></i></div>
</td>
</tr>
<tr style="mso-yfti-irow: 4; mso-yfti-lastrow: yes;">
<td style="padding: 0in 5.4pt; width: 153.9pt;" valign="top" width="205">
<div style="margin: 0.1pt 0in;">
<br /></div>
</td>
<td style="border: medium none; mso-border-right-alt: solid windowtext .5pt; padding: 0in 5.4pt; width: 13.5pt;" valign="top" width="18">
<div style="margin: 0.1pt 0in;">
<br /></div>
</td>
<td style="border: medium none; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt; width: 275.4pt;" valign="top" width="367">
<div style="margin: 0.1pt 0in;">
<br /></div>
</td>
</tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<style>
<!--
/* Font Definitions */
@font-face
{font-family:Wingdings;
panose-1:5 0 0 0 0 0 0 0 0 0;
mso-font-charset:2;
mso-generic-font-family:decorative;
mso-font-pitch:variable;
mso-font-signature:0 268435456 0 0 -2147483648 0;}
@font-face
{font-family:"Cambria Math";
panose-1:2 4 5 3 5 4 6 3 2 4;
mso-font-charset:0;
mso-generic-font-family:roman;
mso-font-pitch:variable;
mso-font-signature:-536870145 1107305727 0 0 415 0;}
@font-face
{font-family:Calibri;
panose-1:2 15 5 2 2 2 4 3 2 4;
mso-font-charset:0;
mso-generic-font-family:swiss;
mso-font-pitch:variable;
mso-font-signature:-536859905 -1073732485 9 0 511 0;}
@font-face
{font-family:Cambria;
panose-1:2 4 5 3 5 4 6 3 2 4;
mso-font-charset:0;
mso-generic-font-family:roman;
mso-font-pitch:variable;
mso-font-signature:-536870145 1073743103 0 0 415 0;}
@font-face
{font-family:Times;
panose-1:2 0 5 0 0 0 0 0 0 0;
mso-font-charset:77;
mso-generic-font-family:roman;
mso-font-pitch:variable;
mso-font-signature:3 0 0 0 1 0;}
/* Style Definitions */
p.MsoNormal, li.MsoNormal, div.MsoNormal
{mso-style-unhide:no;
mso-style-qformat:yes;
mso-style-parent:"";
margin:0in;
margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:"Cambria",serif;
mso-fareast-font-family:Cambria;
mso-bidi-font-family:"Times New Roman";}
p
{mso-style-priority:99;
mso-style-unhide:no;
margin:0in;
margin-bottom:.0001pt;
mso-para-margin-top:.01gd;
mso-para-margin-right:0in;
mso-para-margin-bottom:.01gd;
mso-para-margin-left:0in;
mso-para-margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:10.0pt;
font-family:"Times",serif;
mso-fareast-font-family:Cambria;
mso-bidi-font-family:"Times New Roman";}
p.MsoListParagraph, li.MsoListParagraph, div.MsoListParagraph
{mso-style-unhide:no;
margin-top:0in;
margin-right:0in;
margin-bottom:0in;
margin-left:.5in;
margin-bottom:.0001pt;
mso-add-space:auto;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:"Cambria",serif;
mso-fareast-font-family:Cambria;
mso-bidi-font-family:"Times New Roman";}
p.MsoListParagraphCxSpFirst, li.MsoListParagraphCxSpFirst, div.MsoListParagraphCxSpFirst
{mso-style-unhide:no;
mso-style-type:export-only;
margin-top:0in;
margin-right:0in;
margin-bottom:0in;
margin-left:.5in;
margin-bottom:.0001pt;
mso-add-space:auto;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:"Cambria",serif;
mso-fareast-font-family:Cambria;
mso-bidi-font-family:"Times New Roman";}
p.MsoListParagraphCxSpMiddle, li.MsoListParagraphCxSpMiddle, div.MsoListParagraphCxSpMiddle
{mso-style-unhide:no;
mso-style-type:export-only;
margin-top:0in;
margin-right:0in;
margin-bottom:0in;
margin-left:.5in;
margin-bottom:.0001pt;
mso-add-space:auto;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:"Cambria",serif;
mso-fareast-font-family:Cambria;
mso-bidi-font-family:"Times New Roman";}
p.MsoListParagraphCxSpLast, li.MsoListParagraphCxSpLast, div.MsoListParagraphCxSpLast
{mso-style-unhide:no;
mso-style-type:export-only;
margin-top:0in;
margin-right:0in;
margin-bottom:0in;
margin-left:.5in;
margin-bottom:.0001pt;
mso-add-space:auto;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:"Cambria",serif;
mso-fareast-font-family:Cambria;
mso-bidi-font-family:"Times New Roman";}
.MsoChpDefault
{mso-style-type:export-only;
mso-default-props:yes;
font-size:10.0pt;
mso-ansi-font-size:10.0pt;
mso-bidi-font-size:10.0pt;
font-family:"Cambria",serif;
mso-ascii-font-family:Cambria;
mso-fareast-font-family:Cambria;
mso-hansi-font-family:Cambria;}size:8.5in 11.0in;
margin:1.0in 1.25in 1.0in 1.25in;
mso-header-margin:.5in;
mso-footer-margin:.5in;
mso-paper-source:0;}
div.WordSection1
{page:WordSection1;}mso-level-number-format:bullet;
mso-level-text:;
mso-level-tab-stop:none;
mso-level-number-position:left;
margin-left:4.25in;
text-indent:-.25in;
font-family:Wingdings;}
ol
{margin-bottom:0in;}
ul
{margin-bottom:0in;}</style><br />
Bobby Jayhttp://www.blogger.com/profile/17525438181114206480noreply@blogger.com0tag:blogger.com,1999:blog-7239324384454730342.post-26891160635403316582019-12-15T10:00:00.000-05:002019-12-15T10:00:06.755-05:00Japan 2019 - 13 My New Chef FriendOur friend Robert Yellin took Joan and me to a wonderful little Japanese place in Kyoto called Kiharu, one of his favorite haunts. In addition to having an excellent meal, of which but one example is this grilled chicken dish,<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWxW-d2oAkk8F-HbeAMN1pmsXz08NPVojRGn6DTVCmFLNlqzpKwL2lvL1tWGcX5L-bR8Bb5AlcSN-NMLnJQacRCyySuMOi6yVyeEg6JuDLx2xViVL8E2Fl_3r69SCIi9Ll889nvA5_meM/s1600/10.26.19+Kiharu+-+3+Grilled+chicken.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWxW-d2oAkk8F-HbeAMN1pmsXz08NPVojRGn6DTVCmFLNlqzpKwL2lvL1tWGcX5L-bR8Bb5AlcSN-NMLnJQacRCyySuMOi6yVyeEg6JuDLx2xViVL8E2Fl_3r69SCIi9Ll889nvA5_meM/s400/10.26.19+Kiharu+-+3+Grilled+chicken.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled chicken with scallions</td></tr>
</tbody></table>
I bonded with the the joyous owner chef, Takashi Tsubaki. Here you can see Tsubaki-san hard at work, and loving every minute of being a chef.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPsD2cJFoZWtoGRzWdNrL8uN7ZVzZToC1fuWa_gwH0j9_qdzyT7kuVfsj_f4YQMQrhkZrQ5K07OTiKwGQUzwz272Hthy6SCQAZvng3BweIZyyKfuFQHdp4BHd860p2UXNMkXSiJv_eVc/s1600/10.26.19+Kiharu+-+1+Tsubaki-san+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPsD2cJFoZWtoGRzWdNrL8uN7ZVzZToC1fuWa_gwH0j9_qdzyT7kuVfsj_f4YQMQrhkZrQ5K07OTiKwGQUzwz272Hthy6SCQAZvng3BweIZyyKfuFQHdp4BHd860p2UXNMkXSiJv_eVc/s400/10.26.19+Kiharu+-+1+Tsubaki-san+%25281%2529.jpg" width="266" /></a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsZJ1TuZ6cLrts9LuD7PHcaszFbzk9J2lEZ10qDNwvZzOwQoBY9eR90BUNXW5R_G412HX_rdFBIup4EekPzo7k-Gej-xAXxNHkxvMrxscu4_aRgvlb7q5irRXXggcXYG4CJGX92s2SJ-Q/s1600/10.26.19+Kiharu+-+2+Tsubaki-san.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsZJ1TuZ6cLrts9LuD7PHcaszFbzk9J2lEZ10qDNwvZzOwQoBY9eR90BUNXW5R_G412HX_rdFBIup4EekPzo7k-Gej-xAXxNHkxvMrxscu4_aRgvlb7q5irRXXggcXYG4CJGX92s2SJ-Q/s400/10.26.19+Kiharu+-+2+Tsubaki-san.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Takashi Tsubaki at work</td></tr>
</tbody></table>
It was persimmon season in Kyoto and somehow I got to talking about <a href="https://www.blogger.com/blogger.g?blogID=7239324384454730342#editor/target=post;postID=4961510976057937157;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=2;src=postname" target="_blank">my persimmon tarte tatin</a>. Tsubaki was very intrigued and asked about other things that I considered my specialties. I mentioned <a href="http://www.bobbyjayonfood.com/2015/04/passover-2015-mostly-sephardic-seder.html" target="_blank">my crusty Persian rice,</a> which he had never heard of but, as a rice specialist and lover, was excited to try.<br />
<br />
So we made a plan to have a dinner party for our Kyoto friends at Kiharu, for which Tsubaki-san and I would prepare the food, preferably including the persimmon tarte tatin and the Persian rice. The fact that he has no oven makes the tarte tatin a challenge, but I hope to work through it somehow. The rice can be made anywhere. What a rare opportunity!!! I can hardly wait.<br />
<br />
A good time was had by all, as you can see.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZDMBCJkB4DiZ6DfmTQ6ytdjJbwY3RbVKdONJoYXeowuZ3W2AlcWqW1DhF7UNNC_FPzehwGLuzTweVJfFPZlV4KPcgCUY3GWanmAfasKiUecJYVJFX5T6s0428dDuacuWp5Wx5thmFww/s1600/10.6.19+Kiharu+-+7+Robert+Bob+Joan+Chihiro+Tsubaki-san.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="905" data-original-width="905" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZDMBCJkB4DiZ6DfmTQ6ytdjJbwY3RbVKdONJoYXeowuZ3W2AlcWqW1DhF7UNNC_FPzehwGLuzTweVJfFPZlV4KPcgCUY3GWanmAfasKiUecJYVJFX5T6s0428dDuacuWp5Wx5thmFww/s320/10.6.19+Kiharu+-+7+Robert+Bob+Joan+Chihiro+Tsubaki-san.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Tsubaki, Robert, Chiho, Joan and me at Kiharu</td></tr>
</tbody></table>
Bobby JayBobby Jayhttp://www.blogger.com/profile/17525438181114206480noreply@blogger.com0tag:blogger.com,1999:blog-7239324384454730342.post-88706394156001659562019-12-14T14:00:00.000-05:002019-12-14T14:00:04.150-05:00Japan 2019 - 12 Kyoto's Nishiki Market<div class="separator" style="clear: both; text-align: center;">
</div>
I love Kyoto and one of my favorite things to do there is to visit the Nishiki market, a large covered street market that is open every day. Some food snobs have told me that it does not have the best of everything, but since I am mostly just looking, the huge array of every kind of Japanese food item is perfect.<br />
<br />
As at any great market, the vendors are very specialized. Here a bean seller, a dried-fish seller who makes gorgeous fish chips, a squid seller and, of course (!) a sparrow yakitori place.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXEdI26JgBZLqJPbNQxr63SVKksqfxVq9JxELH5QUNqLwgd7O46Ln055xElJRkMgO0ZoqHXKRmIljRHXpgdbIjwvH7L_CMuP5RRMywDxS1NiK5Tx2X3F3ooh2B14LFGjY_7V-GZjz9irc/s1600/10.28.19+Nishiki+market+-+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXEdI26JgBZLqJPbNQxr63SVKksqfxVq9JxELH5QUNqLwgd7O46Ln055xElJRkMgO0ZoqHXKRmIljRHXpgdbIjwvH7L_CMuP5RRMywDxS1NiK5Tx2X3F3ooh2B14LFGjY_7V-GZjz9irc/s400/10.28.19+Nishiki+market+-+1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bean purveyor</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdkDsnTzsBUhd4sJyHsFYQ6jybxxRjiTi7-ieUdmf8IgOmfvMFADQ-lTTi3OLcubtoMdlQOjmUO1b1L3e5p4BKnh3Re-CCOFQQPNlF-tLsKkgchz3OweciX0kEGY1PqsB7tIdF2p7mIo0/s1600/10.28.19+Nishiki+market+-+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdkDsnTzsBUhd4sJyHsFYQ6jybxxRjiTi7-ieUdmf8IgOmfvMFADQ-lTTi3OLcubtoMdlQOjmUO1b1L3e5p4BKnh3Re-CCOFQQPNlF-tLsKkgchz3OweciX0kEGY1PqsB7tIdF2p7mIo0/s400/10.28.19+Nishiki+market+-+2.jpg" width="400" /></a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOR2hBhGG_3LQaTojq9Hyd3Vg0M32Tq3Jno4qRKnyC2wPMgpc4eYBW-QFwzgT0x-wFiLlEirxzD6v7DPpA0pdaNdrP17cERlpduHQaRAFLGaGXVFLuTnu9cWsHQAubm5kqjPDB0lvJNeU/s1600/10.28.19+Nishiki+market+-+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOR2hBhGG_3LQaTojq9Hyd3Vg0M32Tq3Jno4qRKnyC2wPMgpc4eYBW-QFwzgT0x-wFiLlEirxzD6v7DPpA0pdaNdrP17cERlpduHQaRAFLGaGXVFLuTnu9cWsHQAubm5kqjPDB0lvJNeU/s400/10.28.19+Nishiki+market+-+3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dried fish seller who makes fish chips</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqgAz8fHccKi_00kFFS1EF9dFhPDwylV81VGBLJfZ1RkvANaaRRnACwVIjrkbQI8K2L4ZheaYa2pSGfgTycsZnQpF6oDtzozFXiQWhrlptYsboN1dyEan6bIjIplDDqQ8Bf219ipxj5Sg/s1600/10.28.19+Nishiki+market+-+9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqgAz8fHccKi_00kFFS1EF9dFhPDwylV81VGBLJfZ1RkvANaaRRnACwVIjrkbQI8K2L4ZheaYa2pSGfgTycsZnQpF6oDtzozFXiQWhrlptYsboN1dyEan6bIjIplDDqQ8Bf219ipxj5Sg/s400/10.28.19+Nishiki+market+-+9.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sparrow yakitori anyone?</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
This year I had a nice experience returning to a sembei (Japanese rice cracker) dealer whom I had visited in 2017. When I told her that, she expressed really touching gratitude and delight, as can be seen in this photo.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOzowfexmiaP4_gHD12YvOlCEEmmm07GYSGlnSufs20EZxqCZOfcuaGqeX921cC9_1p6DdfSoXbq9o-M_LRDbus2nIBOQzeBGbMW7WjC7n4Z4dYWsI34Kp1Xhka38IGDirzix5CZ5-nJM/s1600/10.28.19+Nishiki+market+-+8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOzowfexmiaP4_gHD12YvOlCEEmmm07GYSGlnSufs20EZxqCZOfcuaGqeX921cC9_1p6DdfSoXbq9o-M_LRDbus2nIBOQzeBGbMW7WjC7n4Z4dYWsI34Kp1Xhka38IGDirzix5CZ5-nJM/s400/10.28.19+Nishiki+market+-+8.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My friend the sembei seller</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
One of my favorite stops is the dried bonito maker. They sell dried bonito cakes, which you can shave at home to make dashi, the all-purpose broth used in Japanese cooking, or they shave it themselves and sell it in packages, the way you've seen it in stores.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgatNr2YjL4mpqwJoc11k8rtvt3e-9ovXbMDx6hu_XATIliMv30iw66Yai_DJsEWIykUI5YaoKqB5PmDhFSrQap-5JVUZkun5Hz7QORGYfJvhy4cAM_z_K1wEsktg3HKnpIwiRA7Pz5tkU/s1600/10.28.19+Nishiki+market+-+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgatNr2YjL4mpqwJoc11k8rtvt3e-9ovXbMDx6hu_XATIliMv30iw66Yai_DJsEWIykUI5YaoKqB5PmDhFSrQap-5JVUZkun5Hz7QORGYfJvhy4cAM_z_K1wEsktg3HKnpIwiRA7Pz5tkU/s400/10.28.19+Nishiki+market+-+5.jpg" width="400" /></a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0RO-T4h6RtsQei9vJI_6M50SiBmMGj7mZPxCoklvDioWnLEN7JL54xfWovEegviI-TBOROdlMPdNQGM_u_DHZK7VNU4fWSbum6Ub78rJqgZEFJAU64tJFYBZYb2UcSFlTAdxPls7tkv8/s1600/10.28.19+Nishiki+market+-+6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0RO-T4h6RtsQei9vJI_6M50SiBmMGj7mZPxCoklvDioWnLEN7JL54xfWovEegviI-TBOROdlMPdNQGM_u_DHZK7VNU4fWSbum6Ub78rJqgZEFJAU64tJFYBZYb2UcSFlTAdxPls7tkv8/s400/10.28.19+Nishiki+market+-+6.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dried bonito, whole and shaved</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
And, of course, the seller of ingredients for oden, a broth served with all kinds of (mostly rubbery) seafood based products, like fish cakes, as well as weird vegetable things, including konnyaku (kind of a superhard potato-basdd jello).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP5ADrnIZvincWPTHMpoYiqya5UTzCfjL3hv3uixUrwEPNQINn9EKF0E-Kd-0-B7maFdpJA5UUl2GbUmyZrXaxmLFePRGoreC6hForTVxz1gkFF8fwrgubVdLcodO5cAKfGeB9ZKoWOa4/s1600/10.28.19+Nishiki+market+-+7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP5ADrnIZvincWPTHMpoYiqya5UTzCfjL3hv3uixUrwEPNQINn9EKF0E-Kd-0-B7maFdpJA5UUl2GbUmyZrXaxmLFePRGoreC6hForTVxz1gkFF8fwrgubVdLcodO5cAKfGeB9ZKoWOa4/s400/10.28.19+Nishiki+market+-+7.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oden ingredients</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
This year I saw a new display: Snoopy's tea shop, which included teas and also cookies and cakes to eat with tea. Part of Japan's kawai (cuteness) culture.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJJo1zYDCySmyEcyQcPxrxTQIEySKE4fnhfOS3eiBjhQSAbqn2W76DoL9_hr0vcwK0tu_xRMG9x8Iy_ECiJBihYYgJENl7SM7MGxDFv5-zvXtg12IOcFwBWSxx8c8OOZGz7U0yPBmJA6M/s1600/10.28.19+Nishiki+market+-+10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJJo1zYDCySmyEcyQcPxrxTQIEySKE4fnhfOS3eiBjhQSAbqn2W76DoL9_hr0vcwK0tu_xRMG9x8Iy_ECiJBihYYgJENl7SM7MGxDFv5-zvXtg12IOcFwBWSxx8c8OOZGz7U0yPBmJA6M/s400/10.28.19+Nishiki+market+-+10.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSemwSMMa4oZ0zaGcOs8ua2MM5Sf0Q-dESpQviLwEyTvDSYSIfsVXnuSMxQTcMIVWPUK0V7WoCSv5Yxhp9SF3UgeCzLQxtIIYxfGFoPSbHDIRu7qXtz5ZIjiqtjE9mwyQaIwVwtiESA8s/s1600/10.28.19+Nishiki+market+-+11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSemwSMMa4oZ0zaGcOs8ua2MM5Sf0Q-dESpQviLwEyTvDSYSIfsVXnuSMxQTcMIVWPUK0V7WoCSv5Yxhp9SF3UgeCzLQxtIIYxfGFoPSbHDIRu7qXtz5ZIjiqtjE9mwyQaIwVwtiESA8s/s400/10.28.19+Nishiki+market+-+11.jpg" width="400" /></a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqIom17j7r_jGClISREluCo_2QJzCyl4NM3cVvT7cA5LgAAN1l_IT187Zh4Mz6hyphenhyphenrHAYxvzWhWfL4TaMD4gJxQSYJ2qQOJkYGU5WN-Kp47x4g7hiScyj-a-E6nKYAP2A14Q0Rg99MVP5w/s1600/10.28.19+Nishiki+market+-+12.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqIom17j7r_jGClISREluCo_2QJzCyl4NM3cVvT7cA5LgAAN1l_IT187Zh4Mz6hyphenhyphenrHAYxvzWhWfL4TaMD4gJxQSYJ2qQOJkYGU5WN-Kp47x4g7hiScyj-a-E6nKYAP2A14Q0Rg99MVP5w/s400/10.28.19+Nishiki+market+-+12.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Snoopy's tea shop</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
I love takoyaki, grilled dumplings stuffed with bits of octopus and served with a sauce and, typically, pickled ginger. Here you can see the process: batter poured over octopus in takoyaki pan (center), dumplings coming together (left) and nearly complete takoyaki, moments away from sale (right). <a href="https://www.blogger.com/blogger.g?blogID=7239324384454730342#editor/target=post;postID=4518656838666701891;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=3;src=postname" target="_blank">Once I made this with my friend Kondo Hiromi</a>, a wonderful Kyoto art jewelry dealer who happens to be a great cook.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyTVQn1_BvI5V4Q7ahhhiAHbCFxSfSQv4wWUGmcbhRth5qazvKtbs9EzqPlKFekkVYDngrO5dhYBbm35w888gzlDwlI4b8cNYFZuydcVL4js9ONDFgj8P8off4J2AMQPNpVzBdqPGyyJw/s1600/10.28.19+Nishiki+market+-+14.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyTVQn1_BvI5V4Q7ahhhiAHbCFxSfSQv4wWUGmcbhRth5qazvKtbs9EzqPlKFekkVYDngrO5dhYBbm35w888gzlDwlI4b8cNYFZuydcVL4js9ONDFgj8P8off4J2AMQPNpVzBdqPGyyJw/s400/10.28.19+Nishiki+market+-+14.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Takoyaki in various stages of preparation</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
Other favorites include freshly made mochi with matcha powder and some mysterious cream cookies, which I foolishly didn't try.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFbdu1uq4M6qgUeh3cN2dkHtkZJuqxfpvX19p_k0vhDfe4D3DZAYEmkq1TZY9V2MX-hOgOQB_ZZJABb08dXSjGz0snfmV9reGuAu0csTzbpBFrWeHAw1VIR4ollUh1urT_1ETziREqtww/s1600/10.28.19+Nishiki+market+-+13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFbdu1uq4M6qgUeh3cN2dkHtkZJuqxfpvX19p_k0vhDfe4D3DZAYEmkq1TZY9V2MX-hOgOQB_ZZJABb08dXSjGz0snfmV9reGuAu0csTzbpBFrWeHAw1VIR4ollUh1urT_1ETziREqtww/s400/10.28.19+Nishiki+market+-+13.jpg" width="400" /></a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN8HoRA81xRUJZb3l_fVg0znr2lVrCG50gcF4Nth0YG5lnquGieilvWpg0DU6acoLuHu0mLxxlx96PztIwg_1v3NWPNCvgROSyrDcy8CHQgXPDVnII6biBxZyVckJ7EswMse-z7kVATNc/s1600/10.28.19+Nishiki+market+-+16.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN8HoRA81xRUJZb3l_fVg0znr2lVrCG50gcF4Nth0YG5lnquGieilvWpg0DU6acoLuHu0mLxxlx96PztIwg_1v3NWPNCvgROSyrDcy8CHQgXPDVnII6biBxZyVckJ7EswMse-z7kVATNc/s400/10.28.19+Nishiki+market+-+16.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freshly made mochi and cookies</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
Oops, I almost left out this seller of squid in a different form than shown above, grilled on skewers and ready to eat.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjHToXI4gzKx-l5VPafdleE3j0cdR9b2X7lXAhlELQxpkdjRMHjtruCmgdWA6G8ElhnBxqJTSnP11McXaf-F6hMWxRYC51TA6EtCAMLoI9kctgrVGZU8QYnrSoSX4APtHgECpEDLLAUnM/s1600/10.28.19+Nishiki+market+-+15.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjHToXI4gzKx-l5VPafdleE3j0cdR9b2X7lXAhlELQxpkdjRMHjtruCmgdWA6G8ElhnBxqJTSnP11McXaf-F6hMWxRYC51TA6EtCAMLoI9kctgrVGZU8QYnrSoSX4APtHgECpEDLLAUnM/s400/10.28.19+Nishiki+market+-+15.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled squid on skewers</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
I have already gone on and on, and could do more, but you get the idea. The Nishiki market is a must for any visitor to Kyoto who loves food.<br />
<br />
Bobby JayBobby Jayhttp://www.blogger.com/profile/17525438181114206480noreply@blogger.com0tag:blogger.com,1999:blog-7239324384454730342.post-28122893443123642102019-12-14T10:00:00.000-05:002019-12-14T10:00:01.974-05:00Japan 2019 - 11 Breakfast at the RitzThe ceramics tour being over, Joan and I went to Kyoto, one of my favorite places in the world. We stayed at the beautiful Ritz Carlton Hotel.<br />
<br />
The Ritz's Western-style breakfast buffet is formidable -- one of the best anywhere -- but we went to the Japanese restaurant for a traditional breakfast our first morning there. It was a pretty stunning array of Japanese breakfast favorites, served beautifully in a gorgeous room.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh7b-FISnyB-KGT5uhAgMpDHcQAjMig4urphCkzok5J3r_uZ44KlHn-kj6-N6Ut-F_PgPub6pD4EhHjNwIoBrpr8OxBOmDSLbv4EY37i1d9VivbvpZbn0NCfLgdS0We5GftKUiAniXAT8/s1600/10.27.19+Ritz+Japanese+breakfast+-+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh7b-FISnyB-KGT5uhAgMpDHcQAjMig4urphCkzok5J3r_uZ44KlHn-kj6-N6Ut-F_PgPub6pD4EhHjNwIoBrpr8OxBOmDSLbv4EY37i1d9VivbvpZbn0NCfLgdS0We5GftKUiAniXAT8/s320/10.27.19+Ritz+Japanese+breakfast+-+1.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTPk4CpZ4UV6QstX8OS4LYf-EaN7EKVOSOQQ9W07XvPUGb_h66Gx_cTuV8uGQms6wqyoc86gxwQ9dQAxEt_nosVT0HJ6RZcB2JNeqglAku2tYG1ggjFjLwC3uob8oigMfbWVvmqyAYchs/s1600/10.27.19+Ritz+Japanese+breakfast+-+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTPk4CpZ4UV6QstX8OS4LYf-EaN7EKVOSOQQ9W07XvPUGb_h66Gx_cTuV8uGQms6wqyoc86gxwQ9dQAxEt_nosVT0HJ6RZcB2JNeqglAku2tYG1ggjFjLwC3uob8oigMfbWVvmqyAYchs/s400/10.27.19+Ritz+Japanese+breakfast+-+2.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Our last Japanese breakfast of 2019 was a good one.<br />
<br />
Bobby JayBobby Jayhttp://www.blogger.com/profile/17525438181114206480noreply@blogger.com0tag:blogger.com,1999:blog-7239324384454730342.post-34621619447548440312019-12-13T15:00:00.000-05:002019-12-13T15:00:05.891-05:00Japan 2019 - 10 End of Tour DinnerWell, all good things must come to an end, and our tour ended with a Halloween-themed farewell dinner at the Westin Hotel in Sendai, an unexpectedly good hotel in what turns out to be a lovely city. And our goodbye dinner at the hotel was astoundingly good given where we were.<br />
<br />
After champagne and amuse-bouches, the meal started with a mi-cuit salmon with pumpkin seeds, mandarin orange sauce, garlic and vinegar.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMSJjfyFc04xdhtd8IHEJ15Vha_1S2yQybmAaknfcm32Sx4vU0r5UBrTWJN9fOf6LDgvtZPxWoC40d_FlFIiqBvLilkVCVtK5dR_Rbeqbo_hq3DWI6P_cPUNp115LYJxbWmq6MU1TYNMs/s1600/10.24.19++Goodbye+party+-+dinner+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMSJjfyFc04xdhtd8IHEJ15Vha_1S2yQybmAaknfcm32Sx4vU0r5UBrTWJN9fOf6LDgvtZPxWoC40d_FlFIiqBvLilkVCVtK5dR_Rbeqbo_hq3DWI6P_cPUNp115LYJxbWmq6MU1TYNMs/s400/10.24.19++Goodbye+party+-+dinner+1.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mi-cuit salmon with pumpkin seeds</td></tr>
</tbody></table>
There followed a really lovely pumpkin soup with cèpes<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7L_t6UhmSqRKfhfReFKL0BWIbzgNV2Tukb8ODJmJbESPp9t_WgTkrBR1HHO3pIKsiD6aR3s1mSk1SyNkVcq223-Vzy5fMy65xzOmx460FwL6EvGKQsWciaW0AD9Vq2anv82lLe755kLk/s1600/10.24.19++Goodbye+party+-+dinner+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7L_t6UhmSqRKfhfReFKL0BWIbzgNV2Tukb8ODJmJbESPp9t_WgTkrBR1HHO3pIKsiD6aR3s1mSk1SyNkVcq223-Vzy5fMy65xzOmx460FwL6EvGKQsWciaW0AD9Vq2anv82lLe755kLk/s400/10.24.19++Goodbye+party+-+dinner+2.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pumpkin soup with cèpes</td></tr>
</tbody></table>
For the fish course, pan-fried lobster mackerel, potato and kale puree, with a mushroom and leek sauce.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRd_rdOtUgQDGC4HpK4WvwLBBR-SGaNLENpXFHp5TNqjMQg4yXyreSk35OGv-meS5tVHzda1RT0QnHrlmSTN4IMBXCcA9f3olQ1KdU0UK-yr7EgupLUlFdE3hDVQZxx_yCJpEvJuClLwU/s1600/10.24.19++Goodbye+party+-+dinner+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRd_rdOtUgQDGC4HpK4WvwLBBR-SGaNLENpXFHp5TNqjMQg4yXyreSk35OGv-meS5tVHzda1RT0QnHrlmSTN4IMBXCcA9f3olQ1KdU0UK-yr7EgupLUlFdE3hDVQZxx_yCJpEvJuClLwU/s400/10.24.19++Goodbye+party+-+dinner+3.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pan-fried lobster</td></tr>
</tbody></table>
The meat course wah roasted duck breast with butternut squash, fig and port wine sauce.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzvwd4AyH0MP6j1ODLb1a6XlXUPTMKOZWf3DZYI1o3wknaFgv_mlqAVOt3SvljGqul7QiRqHraXI4HAtUy9PMHOP_UwEXv9y6w3ft_ZpiB0sB2ssQJL9s57tJ1Z2w_DW_wB1u9qsSTtHo/s1600/10.24.19++Goodbye+party+-+dinner+4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzvwd4AyH0MP6j1ODLb1a6XlXUPTMKOZWf3DZYI1o3wknaFgv_mlqAVOt3SvljGqul7QiRqHraXI4HAtUy9PMHOP_UwEXv9y6w3ft_ZpiB0sB2ssQJL9s57tJ1Z2w_DW_wB1u9qsSTtHo/s400/10.24.19++Goodbye+party+-+dinner+4.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted duck breast</td></tr>
</tbody></table>
Continuing the Halloween theme, dessert was a pumpkin Mont-blanc with chestnut ice cream.<br />
<br />
And truly embracing the concept was our intrepid guide Andy, who was wonderful in every way!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-tnrsEkgEKhd37UZmmP9UnpSbHdysoVfdfmdj5q4MRuk72Ts8ChVw6qe2NU53u1a6WK24-IjrWxWUUadMeo3c6KN9uW7xx4-J5ZaIEAMkLtCJNhvjW6DDzJAjiRK9Bu_I_whsZvhj4Mc/s1600/10.24.19++Goodbye+party+-+Andy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-tnrsEkgEKhd37UZmmP9UnpSbHdysoVfdfmdj5q4MRuk72Ts8ChVw6qe2NU53u1a6WK24-IjrWxWUUadMeo3c6KN9uW7xx4-J5ZaIEAMkLtCJNhvjW6DDzJAjiRK9Bu_I_whsZvhj4Mc/s400/10.24.19++Goodbye+party+-+Andy.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Andy in costume</td></tr>
</tbody></table>
A wonderful end to our tour.<br />
<br />
Bobby JayBobby Jayhttp://www.blogger.com/profile/17525438181114206480noreply@blogger.com0tag:blogger.com,1999:blog-7239324384454730342.post-38074658375622426412019-12-13T10:00:00.000-05:002019-12-13T10:00:07.510-05:00Japan 2019 - 9 Whimsical Japanese FoodWhen in Japan I love to try weird foods that you find in vending machines or elsewhere.<br />
<br />
At Tokyo Midtown, a multi-purpose complex in Roppongi, we happened upon this popular ice cream place, with an array of interesting flavor combinations. Sorry, you'll have to blow it up to see them all but here they are (top to bottom, left to right: lemon-ginger, chocolat-banane, soy-strawberry, soy fruit mix,soy macha, milky mix, blueberry yogurt, kaki (persimmon) hojicha, pumpkin, mont-blanc, mix east, and annin(?) mango lychee.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5x0WVgev2VfmRSzotf1bHnGMCnkGAlB2KoMWe7lsw0qxEjWTA_BK2jFGZFewhdHDzlvC-jJup-JPW3waTOR9GglOfmhZx40udtI7QKOuANYVVqpDpLxLns7naLcTUXWjqckWSQ1SG64Q/s1600/10.13.19+Paletas+ice+pops.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5x0WVgev2VfmRSzotf1bHnGMCnkGAlB2KoMWe7lsw0qxEjWTA_BK2jFGZFewhdHDzlvC-jJup-JPW3waTOR9GglOfmhZx40udtI7QKOuANYVVqpDpLxLns7naLcTUXWjqckWSQ1SG64Q/s400/10.13.19+Paletas+ice+pops.jpg" width="400" /></a></div>
<br />
Some cool items found in vending machines. First, this machine that dispensed corn soup, a favorite, either hot or cold: very sophisticated.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF86VSr8V_WiaeAc4byycaOLxVUXXgZVbZnuvxK1PUjDbA98Y9EHD22S9X61zn6zL0-sUZggGnM_rmJe1wZnIOYgg0NfAxzSWHKDw3yKl0JVGbQZ2I1kYaLtItOdagsLCVsRcr7G96j0g/s1600/10.17.19+Corn+soup+in+vending+machine.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF86VSr8V_WiaeAc4byycaOLxVUXXgZVbZnuvxK1PUjDbA98Y9EHD22S9X61zn6zL0-sUZggGnM_rmJe1wZnIOYgg0NfAxzSWHKDw3yKl0JVGbQZ2I1kYaLtItOdagsLCVsRcr7G96j0g/s400/10.17.19+Corn+soup+in+vending+machine.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Corn soup in vending machine: hot or cold</td></tr>
</tbody></table>
Then I found one machine with corn soup and clam chowder. I had to try to chowder and can say that it was one of the worst things I've ever eaten. Fortunately, no need to be polite so tossed immediately.<br />
<br />
Finally, a great ice cream vending machine on a train platform, with at least 17 different flavors.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXb1k3Dh3uXE5M8Cbr-1K4nm48irjMZsZwRuvJuUvx-nLF8SQFI9hxPNU_2FCQeN6t2WcQGohTrLbsZO-ectA5LAa3QzJu1lYQJwU6EPfq05JLM9FWkhrqOh72_R9VeSLSk4twaavkXYM/s1600/10.21.19+Ice+cream+vending+machine.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="905" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXb1k3Dh3uXE5M8Cbr-1K4nm48irjMZsZwRuvJuUvx-nLF8SQFI9hxPNU_2FCQeN6t2WcQGohTrLbsZO-ectA5LAa3QzJu1lYQJwU6EPfq05JLM9FWkhrqOh72_R9VeSLSk4twaavkXYM/s400/10.21.19+Ice+cream+vending+machine.jpg" width="226" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ice cream vending machine</td></tr>
</tbody></table>
Other things the Japanese love: Tokyo Banana, a sponge cake with banana custard filling (reminds me of a Twinkie), and KitKats, here a banana-flavored one.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMlvgkLdCk9-lZ66XlYahKGzrDBos3__gHmCJShY-SGQQq4_of_p6k-gJzWmlH0dukyL-xTPldtobQkKl9ItYgHW4OFZcVqJVBVeLlCnZaUPhXujJB-eHFTc_NMl83yCcwW0nDW332dsk/s1600/10.21.19+Kit+kat+and+Tokyo+banana.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMlvgkLdCk9-lZ66XlYahKGzrDBos3__gHmCJShY-SGQQq4_of_p6k-gJzWmlH0dukyL-xTPldtobQkKl9ItYgHW4OFZcVqJVBVeLlCnZaUPhXujJB-eHFTc_NMl83yCcwW0nDW332dsk/s400/10.21.19+Kit+kat+and+Tokyo+banana.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">KitKat and Tokyo Banana</td></tr>
</tbody></table>
And there's so much more. Japanese food can be sublime or not-so-sublime. I love it!<br />
<br />
Bobby JayBobby Jayhttp://www.blogger.com/profile/17525438181114206480noreply@blogger.com1tag:blogger.com,1999:blog-7239324384454730342.post-12853797214956206382019-12-12T14:00:00.000-05:002019-12-12T17:05:43.299-05:00Japan 2019 - 8 A Typical Excellent LunchDue to the typhoon, our schedule was frequently changed and one day we found ourselves in Odawara with no restaurant plan. Our tour company scrambled and sent us to a typical tonkatsu (fried pork cutlet) place, where we ate very well indeed.<br />
<br />
Here we are at this simple place, ordering and eating happily, whether<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXsmsSZYyrEGMZ7Yw8fpEqeYakuo6HCnBeXCIowkCTcjbVs5m6tgSlG79RXebReHg28blZjz2EOpEjjUGGVwkefAYXJaQL0B7ixAKC7Jtr8anE6Ydz-pVxYcuT07oq-iw_s3Z-87rHd5U/s1600/10.19.19+Odawara+tonkatsu+place+-+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXsmsSZYyrEGMZ7Yw8fpEqeYakuo6HCnBeXCIowkCTcjbVs5m6tgSlG79RXebReHg28blZjz2EOpEjjUGGVwkefAYXJaQL0B7ixAKC7Jtr8anE6Ydz-pVxYcuT07oq-iw_s3Z-87rHd5U/s400/10.19.19+Odawara+tonkatsu+place+-+3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our group at a typical tonkatsu restaurant</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
tonkatsu (pork cutlet) served classically with astonishing amounts of shredded cabbage that you somehow finish,<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8tVFRn7SJskesKDNVa4SFCy0dB5Yop6Qz9O9lfgEhrl-YeCBuViAK9d3vRmdWKTibgO4KGlGjAJcEVcvoDfKsOz_blPyFou1tLVtbgFGdaUCc2sgBnuzJBui5Aqrvmg1IiRCAi9wrBYc/s1600/10.19.19+Odawara+tonkatsu+place+-+5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8tVFRn7SJskesKDNVa4SFCy0dB5Yop6Qz9O9lfgEhrl-YeCBuViAK9d3vRmdWKTibgO4KGlGjAJcEVcvoDfKsOz_blPyFou1tLVtbgFGdaUCc2sgBnuzJBui5Aqrvmg1IiRCAi9wrBYc/s400/10.19.19+Odawara+tonkatsu+place+-+5.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tonkatsu</td></tr>
</tbody></table>
or okonomiyaki (omelet)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijaJvbaWT2lyJFJFbAZvP2tLXowFqWbXMPxqgSGVUAtRNC9zSdb5mH0tQBycYX8ru4ifgDxboFp4bAkwCyGW-F8zHba-2w3flx46jIAxGzrf9P_5iRkGxaaUwmYiqFtjXj_YFSlEkk-j8/s1600/10.19.19+Odawara+tonkatsu+place+-+4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijaJvbaWT2lyJFJFbAZvP2tLXowFqWbXMPxqgSGVUAtRNC9zSdb5mH0tQBycYX8ru4ifgDxboFp4bAkwCyGW-F8zHba-2w3flx46jIAxGzrf9P_5iRkGxaaUwmYiqFtjXj_YFSlEkk-j8/s400/10.19.19+Odawara+tonkatsu+place+-+4.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Okonomiyaki</td></tr>
</tbody></table>
in an atmosphere of kitsch, with bread scuptures made by the owners of this family-run place.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglZfn_fQzEwdYAVOpBnxy7yr2YDryRBcwNihHkJzg0Rf6eg93zV2PNpLUGL5mf6I6zPHQvrdX1aVZSYA0TvzDd6KQ9WXCG-7bKG8Pz-pgoqXfnnxYurePAC82tz7cprzEfM9BUyjLGDMQ/s1600/10.19.19+Odawara+tonkatsu+place+-+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglZfn_fQzEwdYAVOpBnxy7yr2YDryRBcwNihHkJzg0Rf6eg93zV2PNpLUGL5mf6I6zPHQvrdX1aVZSYA0TvzDd6KQ9WXCG-7bKG8Pz-pgoqXfnnxYurePAC82tz7cprzEfM9BUyjLGDMQ/s400/10.19.19+Odawara+tonkatsu+place+-+1.jpg" width="300" /></a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFOddTN4LXdCW2-88v-nnWDcKHpRC7Zw1o3jh-agsbuNeBHdnvn5F9q_bnd4-FKcdH5Kpve3pPVqaResdFdeTYjLaSe_Z9nD2ef_WmIphyqcazJLxTbTiOg1m6n1VujMD_2NjsgzaH2nM/s1600/10.19.19+Odawara+tonkatsu+place+-+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFOddTN4LXdCW2-88v-nnWDcKHpRC7Zw1o3jh-agsbuNeBHdnvn5F9q_bnd4-FKcdH5Kpve3pPVqaResdFdeTYjLaSe_Z9nD2ef_WmIphyqcazJLxTbTiOg1m6n1VujMD_2NjsgzaH2nM/s400/10.19.19+Odawara+tonkatsu+place+-+2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bread sculptures at tonkatsu place</td></tr>
</tbody></table>
These were so charming that I took this bread pig as a gift and kept if for the remainder of our trip.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiejICAnFkZwcZF3OouBeKQFCMsxoaXjli8MVRj6SyWpIep37BwBmneSnPOXwiyn21zh-Lt1WahF3H1Yj3rAIeGPlPwNQqY_F1ijkopuB7RUsHehkBvCDE_Anig2agKF_LkZShZMI4cvU/s1600/10.22.19+Bread+pig+from+Yugawara+tonkatsu+place+-+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiejICAnFkZwcZF3OouBeKQFCMsxoaXjli8MVRj6SyWpIep37BwBmneSnPOXwiyn21zh-Lt1WahF3H1Yj3rAIeGPlPwNQqY_F1ijkopuB7RUsHehkBvCDE_Anig2agKF_LkZShZMI4cvU/s400/10.22.19+Bread+pig+from+Yugawara+tonkatsu+place+-+1.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My very own bread pig from the tonkatsu place</td></tr>
</tbody></table>
What a pleasure!<br />
<br />
Bobby JayBobby Jayhttp://www.blogger.com/profile/17525438181114206480noreply@blogger.com0tag:blogger.com,1999:blog-7239324384454730342.post-26517987778334791242019-12-12T11:00:00.000-05:002019-12-12T12:50:47.975-05:00Japan 2019 - 7 Hiramatsu Japanese BreakfastOur deal at Hiramatsu was that we could choose between Japanese and Western-style breakfast the first day but we would all have Western-style the second day. Naturally we chose the Japanese breakfast on day one.<br />
<br />
As, expected, it was excellent.<br />
<br />
The meal started with sausage, ham and vegetables,<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPfDVWyAKOksonZDVVkCtSKr7sKEY99ptfNuIaPUVBaQyHmjp3Ghvi0HwHTabosz_DjeymqU-fYtVtEfv0yI4uQXldUUMAMTc_Mcc7Y2QwhCSMam3Xy1eSWtKRDlU-CL0jW1pQ_tE7qOs/s1600/10.20.19+Hiramatsu+breakfast+-+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPfDVWyAKOksonZDVVkCtSKr7sKEY99ptfNuIaPUVBaQyHmjp3Ghvi0HwHTabosz_DjeymqU-fYtVtEfv0yI4uQXldUUMAMTc_Mcc7Y2QwhCSMam3Xy1eSWtKRDlU-CL0jW1pQ_tE7qOs/s400/10.20.19+Hiramatsu+breakfast+-+1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sausage, ham and vegetables</td></tr>
</tbody></table>
continued with truly spectacular grilled fish, <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixeuMm2j6oU0kW0t-OmwI3arj1l9U_LppuKYIyFSSZ6vO1qetJkd2OTcV7HRF3fyGkamRz_tDBpbDWlHA-ppQ9ZKQ13EWvzHZheIpatA1SSo8iR0G7WS3EbCH7q43ici33N0fGBwP2fg8/s1600/10.20.19+Hiramatsu+breakfast+-+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixeuMm2j6oU0kW0t-OmwI3arj1l9U_LppuKYIyFSSZ6vO1qetJkd2OTcV7HRF3fyGkamRz_tDBpbDWlHA-ppQ9ZKQ13EWvzHZheIpatA1SSo8iR0G7WS3EbCH7q43ici33N0fGBwP2fg8/s400/10.20.19+Hiramatsu+breakfast+-+2.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled fish</td></tr>
</tbody></table>
and wonderful tuna and squid sashimi.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-QW1RHxI7jPcTCVmJkJIlM4f_U_1TfDvWNZDO9ur94E3ExbyJTSBepDaoGOFLds52g9Mfs9MkuNHt3f21qC9RSyHLjGVE5Mb5gelC3sb2Z35aPtj7fSSyVS0bDuPxojNobGCFL-qU-HQ/s1600/10.20.19+Hiramatsu+breakfast+-+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-QW1RHxI7jPcTCVmJkJIlM4f_U_1TfDvWNZDO9ur94E3ExbyJTSBepDaoGOFLds52g9Mfs9MkuNHt3f21qC9RSyHLjGVE5Mb5gelC3sb2Z35aPtj7fSSyVS0bDuPxojNobGCFL-qU-HQ/s320/10.20.19+Hiramatsu+breakfast+-+3.jpg" width="320" /></a></div>
<br />
Of course this was all accompanied by rice, pickles, miso soup and all the components that go into a great Japanese breakfast. Although not served in flashy <i>kaiseki</i> style, this was a memorable breakfast.<br />
<br />
Bobby JayBobby Jayhttp://www.blogger.com/profile/17525438181114206480noreply@blogger.com0tag:blogger.com,1999:blog-7239324384454730342.post-17196190787538270722019-12-11T17:32:00.000-05:002019-12-11T17:32:51.273-05:00Japan 2019 - 6 Hiramatsu Second NightAfter a day of sightseeing (the spectacular Enoura Observatory, the brainchild of Hiroshi Sugimoto) and an artist visit, with a lovely that I'll describe in a subsequent post, we returned to Hiramatsu for another French-Japanese fusion feast.<br />
<br />
This time we started with "Pressed leeks with marinated tuna and Passion fruit, Avocado puree with wasabi aroma."<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4uBt3Sz32ZSAzbFeir-HwcDwiaxS_d-zto6y7WMYmsI6WbLf5bjMfqDSG0mE9NeIvk-IhNjhyphenhyphenNObYWz4f3VN10wWoakHqn3z2DrRc4SVhJsMqNAUeXf5UrpqrflkxoEncU3qOL00OUuo/s1600/10.20.19+Hiramatsu+dinner+-+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4uBt3Sz32ZSAzbFeir-HwcDwiaxS_d-zto6y7WMYmsI6WbLf5bjMfqDSG0mE9NeIvk-IhNjhyphenhyphenNObYWz4f3VN10wWoakHqn3z2DrRc4SVhJsMqNAUeXf5UrpqrflkxoEncU3qOL00OUuo/s400/10.20.19+Hiramatsu+dinner+-+1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marinated tuna atop pressed leeks</td></tr>
</tbody></table>
Next up was a simple presentation of "Sautéed abalone and bigfin reef squid, Boiled pig's trotter with Bitter melon sauce," admittedly a lot of elements that came together magnificently.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQDdmBG9UE6UdSsyJIEmcHo9PA0M9orB9Tj9-ixAz3KftHg3my_T5LsnIZB2bFskYwUzEx0zIIo8BCtRL74HCX4fYdMUM-Z6cCAo81cX4ZBNC8kqUbMRgS4_0rkR6tmEOUlu_BTKigZTI/s1600/10.20.19+Hiramatsu+dinner+-+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQDdmBG9UE6UdSsyJIEmcHo9PA0M9orB9Tj9-ixAz3KftHg3my_T5LsnIZB2bFskYwUzEx0zIIo8BCtRL74HCX4fYdMUM-Z6cCAo81cX4ZBNC8kqUbMRgS4_0rkR6tmEOUlu_BTKigZTI/s400/10.20.19+Hiramatsu+dinner+-+2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Abalone, squid, pig's foot</td></tr>
</tbody></table>
Following on we had "Steamed longtooth grouper, Fish soupe with Turnip leaf Rouille" (no photo), and "Grilled Amagi shamo chicken with lemon and thyme escargot butter sauce," a simpler sounding dish that did justice to the wonderful "shamo" chicken.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Fvd_WPQW-rnNSFiAhzVPP-MiK8Dulmlupd5lBG-Im_jmLwWz59BsIZ0Vry3Lj6bUpGFBCpYaIdG9Uce_ZUHkZsGdZiTGq5U9d_zhKOCvPpWz1IOWsfrKcetOI9f2osWMsEcjgXG-ihk/s1600/10.20.19+Hiramatsu+dinner+-+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Fvd_WPQW-rnNSFiAhzVPP-MiK8Dulmlupd5lBG-Im_jmLwWz59BsIZ0Vry3Lj6bUpGFBCpYaIdG9Uce_ZUHkZsGdZiTGq5U9d_zhKOCvPpWz1IOWsfrKcetOI9f2osWMsEcjgXG-ihk/s400/10.20.19+Hiramatsu+dinner+-+3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled thigh and breast of "shamo" chicken</td></tr>
</tbody></table>
And, of course dessert, "Pineapple compote with Gâteau Caramel, Coconut milk Espuma, Passion fruit and white chocolate ice cream," which somehow fit on a single plate.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidpUuuaT-XKdQSM4FvCTcirNXRdKH3DYSC-YmKYjat4PahZ7MfIYbGm67ySY3G6OjxJwK3Rwoidbx3LTfT6kuzYU0joUxBrS8g1PF9M_7QSzNEpJ7fY0osKZQSdOXmGVpOfey3B-zV6R0/s1600/10.20.19+Hiramatsu+dinner+-+4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidpUuuaT-XKdQSM4FvCTcirNXRdKH3DYSC-YmKYjat4PahZ7MfIYbGm67ySY3G6OjxJwK3Rwoidbx3LTfT6kuzYU0joUxBrS8g1PF9M_7QSzNEpJ7fY0osKZQSdOXmGVpOfey3B-zV6R0/s400/10.20.19+Hiramatsu+dinner+-+4.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pineapple compote with caramel cake, etc.</td></tr>
</tbody></table>
Don't forget the obligatory mignardises to slake any remaining hunger.<br />
<br />
Whew! Two dinners and ten dishes with about a hundred components, prepared with precision and care and served beautifully. However . . .<br />
<br />
Bobby Jay<br />
<br />Bobby Jayhttp://www.blogger.com/profile/17525438181114206480noreply@blogger.com0tag:blogger.com,1999:blog-7239324384454730342.post-28365696489713581212019-12-11T16:33:00.003-05:002019-12-11T17:32:40.924-05:00Japan 2019 - 5 Hiramatsu First NightOur next day of travel ended at Hiramatsu, a luxury inn in Atami with q Michelin-starred restaurant run by one of Japan's star chefs. Despite nearly canceling our reservation due to serious water problems brought about by the typhoon, all was well and we received wonderful hospitality and food. We were lucky enough to spend two nights there.<br />
<br />
The food is French but with significant fusion elements, beautifully presented.<br />
<br />
I will set forth the entire menu (English spelling and capitalization as per the original), although I don't have photos for all the cousres, Our first dinner started with "Yuba Yoyale with Oscietra Caviar," a lovely mousse.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgROMep-ozHUuoUSOJvfR7z3JXUUSHW1gHpix2soBoMeyWGT-j57dxJSMmzGC6zXA9Cy4B5VEgrNUJYGoAvVa6IpU14ZkcW7cBNYpfSiTVZMXYh0iAEtFU1ZahSF_nS8NYLTFVCjuzICR8/s1600/10.19.19+Hiramatsu+-+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1416" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgROMep-ozHUuoUSOJvfR7z3JXUUSHW1gHpix2soBoMeyWGT-j57dxJSMmzGC6zXA9Cy4B5VEgrNUJYGoAvVa6IpU14ZkcW7cBNYpfSiTVZMXYh0iAEtFU1ZahSF_nS8NYLTFVCjuzICR8/s400/10.19.19+Hiramatsu+-+1.jpg" width="353" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yuba Royale with Caviar</td></tr>
</tbody></table>
Then followed "seared barracuda, raisin with chinese cabbage mascarpone cream, Sauce Excabeche" no photo), and "Oak charcoal grilled lobster, pain d'Epice ham, persimon, turnip with white balsamic vinegar cream."<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAY0jHCiI6D_8KYwyP653XE9Y1FTocsTa27bEveX7PvL7N_33FjNxYxa3N0pwuD2cNcP-uzzUcIEDFjYKQ4GBA9AWO_lJStUDuS5Kuu3ZSIymIKdPJ7727Phyphenhyphenzl9x9DzVR1SX5sxGZEqA/s1600/10.19.19+Hiramatsu+-+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAY0jHCiI6D_8KYwyP653XE9Y1FTocsTa27bEveX7PvL7N_33FjNxYxa3N0pwuD2cNcP-uzzUcIEDFjYKQ4GBA9AWO_lJStUDuS5Kuu3ZSIymIKdPJ7727Phyphenhyphenzl9x9DzVR1SX5sxGZEqA/s400/10.19.19+Hiramatsu+-+2.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled lobster</td></tr>
</tbody></table>
Next up was the "Fish of the day" (no photo), followed by "Boiled Entrecote wagyu beef, Anchovy cream with caramelized radish," which I loved for the spectacular slice of cauliflower.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzV_pyuume53E-pMV9ozQCV_YKvv0KYNBU3oAoUEYU9EFrJB2dqaOvX8cpUd2LqX4EFC7Gi_gXeGJpO4UJjHtpe7Tjgf-bxpyoZAIqle3CnxdvntL04_YpVrBq1U3guB4mH_6lQmC6e-E/s1600/10.19.19+Hiramatsu+-+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzV_pyuume53E-pMV9ozQCV_YKvv0KYNBU3oAoUEYU9EFrJB2dqaOvX8cpUd2LqX4EFC7Gi_gXeGJpO4UJjHtpe7Tjgf-bxpyoZAIqle3CnxdvntL04_YpVrBq1U3guB4mH_6lQmC6e-E/s400/10.19.19+Hiramatsu+-+3.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boiled entrecote of wagyu beef</td></tr>
</tbody></table>
Since that was plainly not enough beef, the next course was "Roasted wagyu beef, Grilled shiitake mushroom with Yuzukosho Béarnaise sauce" (no photo).<br />
<br />
And, finally, dessert: Chestnut Mont-Blanc, banana and passion fruit parfait with hazelnut nougatine,"<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMSUNnHbydvtHDGjdodbYoaEn_22g7MLEUrBhaOHgNzERhkZNiDcV6eO339GTO6AVczCifsZ-BeiuWolcjO_cBkmK_FPUQgdXMiJNVEFTc98NRefFEHnwN7hj8t8G9mxUo57sb7CmtKcM/s1600/10.19.19+Hiramatsu+-+4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1590" data-original-width="1600" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMSUNnHbydvtHDGjdodbYoaEn_22g7MLEUrBhaOHgNzERhkZNiDcV6eO339GTO6AVczCifsZ-BeiuWolcjO_cBkmK_FPUQgdXMiJNVEFTc98NRefFEHnwN7hj8t8G9mxUo57sb7CmtKcM/s400/10.19.19+Hiramatsu+-+4.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chestnut mont-blanc</td></tr>
</tbody></table>
followed by excellent Mignardises (Sweets).<br />
<br />
You may be getting the picture that eating here was exhausting. The food, technically brilliant, had at least one ingredient too many in nearly every dish.<br />
<br />
I had originally planned to describe both dinners in one post, but it's just too much.<br />
<br />
Bobby JayBobby Jayhttp://www.blogger.com/profile/17525438181114206480noreply@blogger.com0tag:blogger.com,1999:blog-7239324384454730342.post-75821930307612385942019-12-10T19:39:00.001-05:002019-12-10T19:39:24.333-05:00Great Ingredients Make a Great SandwichSunday I went to the wonderful greenmarket on Columbus Avenue and West 77th Street, and bought, among other things, a fantastic sesame wheat loaf from She-Wolf Bakery, sprouts and baby lettuces, a shockingly good tomato and a red onion. For lunch I made open sandwiches , covering the bread a very thin layer of tofu cream cheese, some smashed avocado, hot-smoked salmon, sprouts, red onion and tomato. Pure heaven.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxXG8FJ2R3QYZZWmcuM3G5bsPqSCWrSt7eAHmWLxRrLcm-TMaYZuRnIYsZ62UlJSdv33e9692fkR1w3ALxafXLYYfSB2h_THGtIo1XLpO7MrpsSgBFpW5ou1UEYvFihJhrqkzfEQ-DfyE/s1600/12.8.19+Hot-smoked+salmon+sandwich.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxXG8FJ2R3QYZZWmcuM3G5bsPqSCWrSt7eAHmWLxRrLcm-TMaYZuRnIYsZ62UlJSdv33e9692fkR1w3ALxafXLYYfSB2h_THGtIo1XLpO7MrpsSgBFpW5ou1UEYvFihJhrqkzfEQ-DfyE/s400/12.8.19+Hot-smoked+salmon+sandwich.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hot-smoked salmon and avocado sandwich</td></tr>
</tbody></table>
If you have great ingredients, let them tell the story.<br />
<br />
Bobby JayBobby Jayhttp://www.blogger.com/profile/17525438181114206480noreply@blogger.com0tag:blogger.com,1999:blog-7239324384454730342.post-27343641641378506072019-11-29T16:46:00.002-05:002019-11-30T14:08:25.484-05:00Thanksgiving 2019Time for a breather amid my tales of our trip to Japan . . .<br />
<br />
Yesterday was Thanksgiving and, as always, our family met at our apartment. This year we had fourteen, and I decided to repeat my menu of 2018 with few changes. Why argue with success? Here's what I made:<br />
<br />
For hors d'oeuvres, I made Michael Romano's great bar nuts from the <i>Union Square Cafe Cookbook</i>, roasted with an inspired combination of rosemary, brown sugar, cayenne pepper, butter and salt,<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9GSfgFrLmpABv5txVoYGbFMDt_vERRbTqx4V0UmDajo12nOxGEeyjG32brP_H8KHRRYZqqr5BltaKT_c1baBtlk14FWp8rLfi0wZrxP0AyLVrEGvmmkB-QINCHO6vgmTk1Q2cFI-X7hY/s1600/11.29.19+Bar+nuts+%25281+of+2%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9GSfgFrLmpABv5txVoYGbFMDt_vERRbTqx4V0UmDajo12nOxGEeyjG32brP_H8KHRRYZqqr5BltaKT_c1baBtlk14FWp8rLfi0wZrxP0AyLVrEGvmmkB-QINCHO6vgmTk1Q2cFI-X7hY/s400/11.29.19+Bar+nuts+%25281+of+2%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Union Square Cafe bar nuts</td></tr>
</tbody></table>
as well as Whipped Feta Dip, from Milk Street, served with fresh pita chips.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVI5TgpumQwU0okQU7jQL2vjI8WVwevSXNmO9zgABtb1H9PSOc_Qd9ykehQKNZOC7ZE1me7JgV94Rq2KqvQ0hi1eaQSRBaBzwvmY3KPRaed_SfN4Ipm02EgSoPb2WJpu_vKklxP0bTi9Y/s1600/11.28.19+whipped+feta+dip.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVI5TgpumQwU0okQU7jQL2vjI8WVwevSXNmO9zgABtb1H9PSOc_Qd9ykehQKNZOC7ZE1me7JgV94Rq2KqvQ0hi1eaQSRBaBzwvmY3KPRaed_SfN4Ipm02EgSoPb2WJpu_vKklxP0bTi9Y/s400/11.28.19+whipped+feta+dip.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whipped Feta Dip from Milk Street</td></tr>
</tbody></table>
For some reason, I have been craving <i>tonnato</i> (tuna) sauce lately, the kind used in <i>vitello tonnato</i>. I turned to Marcella Hazan's iconic <i>Essentials of Italian Cooking</i> for her recipe, but altered it greatly to make it into a stand-alone dip, served with little endive leaves for dipping.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFql-4x_OPvLBeL2B4zWqYxz5aoKhjtkkqr22SsoJpA2imPwc2ZvczGISdQtlKoihidkayPwZY6tghkT88EcgM99A9H-JI8i2hqPdbSexTBiANtVBsJwGb1VEUyI8BSQd5paq1IyiRBSY/s1600/11.28.19+Tonnato+dip+with+endive.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFql-4x_OPvLBeL2B4zWqYxz5aoKhjtkkqr22SsoJpA2imPwc2ZvczGISdQtlKoihidkayPwZY6tghkT88EcgM99A9H-JI8i2hqPdbSexTBiANtVBsJwGb1VEUyI8BSQd5paq1IyiRBSY/s400/11.28.19+Tonnato+dip+with+endive.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Tonnato</i> dip with endive leaves</td></tr>
</tbody></table>
This was accompanied by Dorie Greenspan's simple but delicious mustard batons and my <i>hors d'oeuve de résistence</i>, Shrimp with Toasted Garlic (<i>Camerones de Ajo</i>) from Tyler Florence.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI66VSmD36_9mdcrxq71KgKsKanUzVwXbUewH_MrM24uC4D9JpXcyfvXEudpIfx76uWudPuigwTADEU5xVB5QMmeZn-WvVHNH-_22gmzqrgUjeBokOwFsjOsj5pNMC3pM3zCMYcpFCKAE/s1600/11.28.19+Shrimp+with+garlic.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI66VSmD36_9mdcrxq71KgKsKanUzVwXbUewH_MrM24uC4D9JpXcyfvXEudpIfx76uWudPuigwTADEU5xVB5QMmeZn-WvVHNH-_22gmzqrgUjeBokOwFsjOsj5pNMC3pM3zCMYcpFCKAE/s400/11.28.19+Shrimp+with+garlic.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tyler Florence's Shrimp with Toasted Garlic (<i>Camerones</i> <i>de</i> <i>Ajo</i>)</td></tr>
</tbody></table>
This is always a huge hit, especially with my seve year-old great nice and her grandfather (my brother).<br />
<br />
For me the actual dinner is less interesting. I made my usual turkey, a version of Julia Childs' deconstructed turkey (which Michael Chiarello's fennel seed rub) cooked over sausage stuffing from <i>The Food Lab</i> (also the source of my gravy recipe),<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6gC_qijZF1l0xM0eJVu9ANQWWCYaVGEPrvGV0uUN3UtrZC-4VfwRCYtfkvREAkyNlpApLS0fS7_KGbiomrwRLELoezAdJfJTp1oWFtcBXk6N032QXg0s7Vf0AKWfq5_0NXGht5KzzfaQ/s1600/11.28.19+Turkey.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6gC_qijZF1l0xM0eJVu9ANQWWCYaVGEPrvGV0uUN3UtrZC-4VfwRCYtfkvREAkyNlpApLS0fS7_KGbiomrwRLELoezAdJfJTp1oWFtcBXk6N032QXg0s7Vf0AKWfq5_0NXGht5KzzfaQ/s400/11.28.19+Turkey.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Deconstructed and carved turkey</td></tr>
</tbody></table>
accompanied by hashed Brussels sprouts quickly sauteed with lemon and poppy seeds, also from the <i>Union Square Cafe Cookbook</i> (I added toasted pine nuts, which I love, but found they offered little to this dish),<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv1QmbVCHw71tYYzbu5mPs09dfaF4T9FemrDPOllWTAP47WVmypmj5Qc_7Mfud7aV0xlns7Movn7PefKZiLLHMbKjqe_wuGsheaosxTTFrYMnj2ok-rxv5ERCX-3W36OQMngMOh9RJS48/s1600/11.28.19+hashed+Brussels+sprouts.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv1QmbVCHw71tYYzbu5mPs09dfaF4T9FemrDPOllWTAP47WVmypmj5Qc_7Mfud7aV0xlns7Movn7PefKZiLLHMbKjqe_wuGsheaosxTTFrYMnj2ok-rxv5ERCX-3W36OQMngMOh9RJS48/s400/11.28.19+hashed+Brussels+sprouts.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Union Square Cafe's Hashed Brussels Sprouts</td></tr>
</tbody></table>
and Sweet Potato Gratin from <i>Ottolenghi: The Cookbook</i>,<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3naSlEl3Nt4c08ZGx195e6-lVhHjQUiX6LPaDU1tyqpax3ep0NI8mWsCprgErnXuUSJyl5l8F2vplXprJ8LukWkjO7930VMuiDVFGiKf20m31WPkJT6xnW4zQnbrxnvgb-ckIVfnbSiU/s1600/11.28.19+Sweet+potato+gratin.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3naSlEl3Nt4c08ZGx195e6-lVhHjQUiX6LPaDU1tyqpax3ep0NI8mWsCprgErnXuUSJyl5l8F2vplXprJ8LukWkjO7930VMuiDVFGiKf20m31WPkJT6xnW4zQnbrxnvgb-ckIVfnbSiU/s400/11.28.19+Sweet+potato+gratin.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ottolenghi's Sweet Potato Gratin</td></tr>
</tbody></table>
together with my fiery cranberry <i>mostarda</i>, a confit of dried cranberries and cranberry juice, mustard seeds soaked in wine, mustard powder, orange zest, cinnamon and lots of Champagne vinegar, a recipe from <i>Food and Wine</i>.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn1Brvd1E2uLyXxYtSrRluJauGMjn0omIw7nhVuUCR5k6xBQbCPgzPuO8AvF_itDElI_5ZR1kxh7XGWo2Kt29fTLsrA8bUafR9zKFucnxBgOtQikRfM_B0LdJcMOhhyphenhyphenJbEh2nWvoyBJnA/s1600/11.28.19+Cranberry+mostarda.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn1Brvd1E2uLyXxYtSrRluJauGMjn0omIw7nhVuUCR5k6xBQbCPgzPuO8AvF_itDElI_5ZR1kxh7XGWo2Kt29fTLsrA8bUafR9zKFucnxBgOtQikRfM_B0LdJcMOhhyphenhyphenJbEh2nWvoyBJnA/s400/11.28.19+Cranberry+mostarda.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cranberry mostarda</td></tr>
</tbody></table>
For dessert, guests were kind enough to bring a pumpkin pie, a chocolate cake and (yes, it's true) a peppermint cake, but I had to make at least one, in this case Clotile Dusoulier's Flourless Orange and Ginger Cake, a moist masterpiece of a cake suitable for serving friends with celiac disease (my celiac-afflicted friend has become addicted) and for Passover. This is one of my best recipes: it's easy, can be made a day or two in advance and never ceases to please. By the way, I use clementines rather than oranges.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz3TVqWZpIpl760Qq92g99AsRC044CTm5nmns28SkIvPwBeOfREJJRaT4N6qySPW-C9ZI3KgInfwgnzd5yB8vloyRXf0O6d19rPlehX_Con3jzRS54gXNKJ9jvZ8JEUoAbJKul43-WSUw/s1600/11.28.19+Orange+ginger+cake+-+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz3TVqWZpIpl760Qq92g99AsRC044CTm5nmns28SkIvPwBeOfREJJRaT4N6qySPW-C9ZI3KgInfwgnzd5yB8vloyRXf0O6d19rPlehX_Con3jzRS54gXNKJ9jvZ8JEUoAbJKul43-WSUw/s400/11.28.19+Orange+ginger+cake+-+1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Clotilde Dusoulier's Orange and Ginger Cake</td></tr>
</tbody></table>
So there it is, a large meal, followed by a good night's sleep and thoughts of what to do next year.<br />
<br />
Bobby JayBobby Jayhttp://www.blogger.com/profile/17525438181114206480noreply@blogger.com0tag:blogger.com,1999:blog-7239324384454730342.post-26182948456282846502019-11-25T17:41:00.003-05:002019-11-25T17:42:25.673-05:00Japan 2019 - 4 Gora KadanAfter Tokyo, our ceramics tour moved south and west, and we spent a night at the marvelous <i>ryokan</i> (inn), Gora Kadan, which Joan and I have been going to since 1999. A member of the prestigious Relais and Chateaux group, the still-modern <i>rokan</i> has elegant architecture, great outdoor baths (some private in or just outside your room) and excellent food.<br />
<br />
Some highlights of our <i>kaiseki</i> dinner:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw_nuLJ7zpaLbwrSkYwIOH0zdqH2j3iJPx1FuSEDDZOCIgQ8WXL7o8OhQFqCo05kbZxrAPU5XPO4B_pV5u_bEmru3GO2hH8wFQQwMSz6AwwP0z5ryz97-ccFczmzej3pHrh9r7cCiDzJA/s1600/10.18.19+Gora+Kadan+-+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw_nuLJ7zpaLbwrSkYwIOH0zdqH2j3iJPx1FuSEDDZOCIgQ8WXL7o8OhQFqCo05kbZxrAPU5XPO4B_pV5u_bEmru3GO2hH8wFQQwMSz6AwwP0z5ryz97-ccFczmzej3pHrh9r7cCiDzJA/s400/10.18.19+Gora+Kadan+-+3.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEbs3atJ2f15RcNMP_jqPgzwhakdsYua7QmAlUI2mo9GTr3kC-wkemURkg-4mDV2nh0q3e4SnOY8xkuj-SHuC-bSishe3CRDbpdzDPw_hZlQigJacisYHE9pMEcetf-b79ohkr-KLeMqc/s1600/10.18.19+Gora+Kadan+-+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEbs3atJ2f15RcNMP_jqPgzwhakdsYua7QmAlUI2mo9GTr3kC-wkemURkg-4mDV2nh0q3e4SnOY8xkuj-SHuC-bSishe3CRDbpdzDPw_hZlQigJacisYHE9pMEcetf-b79ohkr-KLeMqc/s400/10.18.19+Gora+Kadan+-+4.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmPID6z88MrVmlQfK7Ky5hdh3Buqbbp7POBtDkEaLhK0V9kGRtOs7w6xGDvHguITVkiq7_I7bZIbFUa6c96nAi12Bm3gUQBcqOQ3-3PQWD9ps_H6bfchFSQwR_0AvW3bsjRaxE6CetaXM/s1600/10.18.19+Gora+Kadan+-+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmPID6z88MrVmlQfK7Ky5hdh3Buqbbp7POBtDkEaLhK0V9kGRtOs7w6xGDvHguITVkiq7_I7bZIbFUa6c96nAi12Bm3gUQBcqOQ3-3PQWD9ps_H6bfchFSQwR_0AvW3bsjRaxE6CetaXM/s400/10.18.19+Gora+Kadan+-+5.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinf0Akw3FM6zkdHu7NulgFHawweLiAQBGjs6mywTSlVrShen37A1B4R8yqTgIfCzH8CPRjleYv0DLD7I7xS3owC3I21R8s2I5Zdn4vCy1woBJqxwRY50n_hWXC9NKwJDeQOCePChptnDw/s1600/10.18.19+Gora+Kadan+-+5A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinf0Akw3FM6zkdHu7NulgFHawweLiAQBGjs6mywTSlVrShen37A1B4R8yqTgIfCzH8CPRjleYv0DLD7I7xS3owC3I21R8s2I5Zdn4vCy1woBJqxwRY50n_hWXC9NKwJDeQOCePChptnDw/s400/10.18.19+Gora+Kadan+-+5A.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiidI_ni_ljQNXq9JX6UfNFq9JlU4NTmR2DO85gYcbct7SR78HOUYBZPAdcZgboNojpVO6biUSkeGJY1PTuXhx9AN8Ph_UOPNB81PgK4KPWpMvTt_5-EkRGUQIRYG06iYpN9lzGQTAfSZs/s1600/10.18.19+Gora+Kadan+-+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiidI_ni_ljQNXq9JX6UfNFq9JlU4NTmR2DO85gYcbct7SR78HOUYBZPAdcZgboNojpVO6biUSkeGJY1PTuXhx9AN8Ph_UOPNB81PgK4KPWpMvTt_5-EkRGUQIRYG06iYpN9lzGQTAfSZs/s400/10.18.19+Gora+Kadan+-+6.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgex-NhB6IzsesC4taoZ39rU9fWCcmbEuMuo8LWmw1orgjEmQ0FDjYLZ04HZXWuP4CJ7egiKEJEHPhCJCo7hEESaHhf-FFaKZ1L3t3lHww6rGORDwd9fHAWlhvgj299przurcEIsONljW4/s1600/10.18.19+Gora+Kadan+-+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgex-NhB6IzsesC4taoZ39rU9fWCcmbEuMuo8LWmw1orgjEmQ0FDjYLZ04HZXWuP4CJ7egiKEJEHPhCJCo7hEESaHhf-FFaKZ1L3t3lHww6rGORDwd9fHAWlhvgj299przurcEIsONljW4/s400/10.18.19+Gora+Kadan+-+7.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy49diJYU1GGirO_FdSTBVEbaKB_kcbrbyF6ipmjglKqYfkL9JySTy5p226KOq0U7YYku0HU_lQBGhvt3Sq7yCDOrnIV4AUOi2314rkxc6dBfdPd-8hzAl1Ky2XyOVub9ixwZ56fnWslU/s1600/10.18.19+Gora+Kadan+-+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy49diJYU1GGirO_FdSTBVEbaKB_kcbrbyF6ipmjglKqYfkL9JySTy5p226KOq0U7YYku0HU_lQBGhvt3Sq7yCDOrnIV4AUOi2314rkxc6dBfdPd-8hzAl1Ky2XyOVub9ixwZ56fnWslU/s400/10.18.19+Gora+Kadan+-+8.jpg" width="400" /></a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_msqbOl3XVLxUxGPO3C1aDdrGzQpDRTxv3FcOTUBrhLlH2ir6zIS3OajeJAANQQPceVuh1u1908z70kmC7-DQGJ60TdEIKsLxCDZAHAh20qMtjpi3Hapi9eSBF-ZJbAAgZFcPfuxGoo/s1600/10.18.19+Gora+Kadan+-+11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_msqbOl3XVLxUxGPO3C1aDdrGzQpDRTxv3FcOTUBrhLlH2ir6zIS3OajeJAANQQPceVuh1u1908z70kmC7-DQGJ60TdEIKsLxCDZAHAh20qMtjpi3Hapi9eSBF-ZJbAAgZFcPfuxGoo/s400/10.18.19+Gora+Kadan+-+11.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kaiseki dinner at Gora Kadan</td></tr>
</tbody></table>
The next morning, after enjoying an early walk in for-the-moment around the stylish inn,<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvknrkUmWytpp3os2PmCh362YTfelGX1LRNORxGxbDYeZutY9sXXWTv6ex9ce4yGEh64J36B0XizX3cI1_3NAcM68LCepYppMN3sh0Tg9bOTvPVBf7y0oSOv2m9DpmF1ENmMUmiJ1GWOs/s1600/10.19.19+Gora+Kadan+-+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvknrkUmWytpp3os2PmCh362YTfelGX1LRNORxGxbDYeZutY9sXXWTv6ex9ce4yGEh64J36B0XizX3cI1_3NAcM68LCepYppMN3sh0Tg9bOTvPVBf7y0oSOv2m9DpmF1ENmMUmiJ1GWOs/s400/10.19.19+Gora+Kadan+-+7.jpg" width="400" /></a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxZO2YgVnAntiKVfp-xPpLlu29xv5BDDQWSQoHlS8eeZ07rwG46-rOiFHwBUoeMM_2UQsirI77jv20Vm9PQ4svM5fG34LAUpac-LyJkPtU9hvqX_T4-zPwyw3WcBTFb94JigALCCsGj30/s1600/10.19.19+Gora+Kadan+-+8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxZO2YgVnAntiKVfp-xPpLlu29xv5BDDQWSQoHlS8eeZ07rwG46-rOiFHwBUoeMM_2UQsirI77jv20Vm9PQ4svM5fG34LAUpac-LyJkPtU9hvqX_T4-zPwyw3WcBTFb94JigALCCsGj30/s400/10.19.19+Gora+Kadan+-+8.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Views of Gora Kadan</td></tr>
</tbody></table>
we enjoyed a beautiful traditional breakfast, generally the best part of a stay at a great <i>ryokan</i>.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2JXTteEoCqJK9GE4JHVDNZYN0gQCoX243xO8_t7WGL2eA_e1-0Cq3F1LB48jBQgRjNJKCX2Es4Z_sT43ksN2jus55ZpaAtaDxt7iO9rGyHvB-3sxCnBfE4LOwvDzIwUXP4GUOKYcZ1v8/s1600/10.19.19+Gora+Kadan+-+19.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2JXTteEoCqJK9GE4JHVDNZYN0gQCoX243xO8_t7WGL2eA_e1-0Cq3F1LB48jBQgRjNJKCX2Es4Z_sT43ksN2jus55ZpaAtaDxt7iO9rGyHvB-3sxCnBfE4LOwvDzIwUXP4GUOKYcZ1v8/s400/10.19.19+Gora+Kadan+-+19.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Principal elements of breakfast at Gora Kadan</td></tr>
</tbody></table>
Between the three hot baths I took and the wonderful dinner and breakfast, I felt very close to heaven for fifteen hours or so.<br />
<br />
Bobby Jay Bobby Jayhttp://www.blogger.com/profile/17525438181114206480noreply@blogger.com0tag:blogger.com,1999:blog-7239324384454730342.post-47134530996034843892019-11-25T17:41:00.002-05:002019-11-25T17:46:50.998-05:00Japan 2019 - 3 A Surprising MealOur first artists visits took us to Chiba Prefecture, near Tokyo, where we visited the rising star Akashi Ryotaro, who was exhibiting on the top floor of a friend's restaurant in a charming old house. After being dazzled by Akashi's ceramic sculptures (like this huge one),<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgavDYOf-OMkiOdYSuDdeVSJsZCSHDYYGjOVsxwSAU9Tbq3iSxskmylnP1xUmxuZqfzDjJ4HhOENWgN_J8Kdl7mwvV8BWw5kFMLUUxl4kg5ei-8Ltcw7IxiXbeobmn66EQrtosaBWfYxhQ/s1600/Akashi+Ryotaro+Version+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgavDYOf-OMkiOdYSuDdeVSJsZCSHDYYGjOVsxwSAU9Tbq3iSxskmylnP1xUmxuZqfzDjJ4HhOENWgN_J8Kdl7mwvV8BWw5kFMLUUxl4kg5ei-8Ltcw7IxiXbeobmn66EQrtosaBWfYxhQ/s400/Akashi+Ryotaro+Version+2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Large ceramic sculpture by Akashi Ryotaro</td></tr>
</tbody></table>
we adjourned to the restaurant on the ground floor for what turned out to be a totally unexpected but really excellent lunch.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvzK62kixNilr2tFnj7E76DMBfxvm04CQXtUAGxEbL3uxstN-NbwJgTCju8nrbcXlpfVpxNvGgCtZedOhIMs5GIGpgy5zlzWAJ4_qGyxd3briCxKrQf9eR3PB9SXG9JF5etB3EMHaPp44/s1600/10.17.19+Lunch+at+Akashi+Ryotaro%2527s+place+-+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvzK62kixNilr2tFnj7E76DMBfxvm04CQXtUAGxEbL3uxstN-NbwJgTCju8nrbcXlpfVpxNvGgCtZedOhIMs5GIGpgy5zlzWAJ4_qGyxd3briCxKrQf9eR3PB9SXG9JF5etB3EMHaPp44/s400/10.17.19+Lunch+at+Akashi+Ryotaro%2527s+place+-+1.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBDdDnTaJAX8cEuCdoPojmf7uTfHwgsl0G3bDB55Z_ctLb9FTmFaVSAkMv-9F5HaSSKrtINAc-XVIFH_ZuYnyABQdhyphenhyphenpzJ5iZzw3TTVGojCa0IcsvflZ7bMOepxCcFp63QALidFLW9avg/s1600/10.17.19+Lunch+at+Akashi+Ryotaro%2527s+place+-+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBDdDnTaJAX8cEuCdoPojmf7uTfHwgsl0G3bDB55Z_ctLb9FTmFaVSAkMv-9F5HaSSKrtINAc-XVIFH_ZuYnyABQdhyphenhyphenpzJ5iZzw3TTVGojCa0IcsvflZ7bMOepxCcFp63QALidFLW9avg/s400/10.17.19+Lunch+at+Akashi+Ryotaro%2527s+place+-+3.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtvOuAhBslGBk3oQ_TUGjgTOGxF_7UuhD00hZvQURX_M6KGamMQcgqKW2OLj-t6FlFuN-USeko89_6Rl59ixcC8rDkzadA6232W7_OxXUS5p0nJcJA5AnhFoHpoONTBKMuL159kP6etsI/s1600/10.17.19+Lunch+at+Akashi+Ryotaro%2527s+place+-+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtvOuAhBslGBk3oQ_TUGjgTOGxF_7UuhD00hZvQURX_M6KGamMQcgqKW2OLj-t6FlFuN-USeko89_6Rl59ixcC8rDkzadA6232W7_OxXUS5p0nJcJA5AnhFoHpoONTBKMuL159kP6etsI/s320/10.17.19+Lunch+at+Akashi+Ryotaro%2527s+place+-+5.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGowzll1vbAlD79POx4HXoZi4EPgk34wP0mkrOhAW_qY6kcrVN0dQqTJloDcl-2P_fC2KtJzdIkO6LcQZ4XoYvxfDm3FCE4GkVTdx8ysSPc2YW3_RExZ5gmsWucRz3KDdqn0jxDim9LaI/s1600/10.17.19+Lunch+at+Akashi+Ryotaro%2527s+place+-+4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGowzll1vbAlD79POx4HXoZi4EPgk34wP0mkrOhAW_qY6kcrVN0dQqTJloDcl-2P_fC2KtJzdIkO6LcQZ4XoYvxfDm3FCE4GkVTdx8ysSPc2YW3_RExZ5gmsWucRz3KDdqn0jxDim9LaI/s400/10.17.19+Lunch+at+Akashi+Ryotaro%2527s+place+-+4.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lunch with Akashi Ryotaro</td></tr>
</tbody></table>
The food was less elegant than you might find in a fancy restaurant, but the flavors were vivid and the presentation captivating. Memorable food sometimes turns up when you least expect it.<br />
<br />
Bobby JayBobby Jayhttp://www.blogger.com/profile/17525438181114206480noreply@blogger.com0