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Posts tagged “nuts

Bovril Oxtail Red Wine Stew

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Oxtail is a beautiful cut of meat from a steer’s tail, a well exercised muscle marbled with fat. Imagine the periodic pendulum-like swaying of the tail as a fly swat day in and out as the animal chews and grazes in an uttermost nonchalant manner and you’ll know what I mean. The segments are vertebrae so they have lots of iron-rich marrow as well. As with most tough cuts like shank and brisket, oxtail are best slow cooked for several hours. So here’s a really simple recipe that just takes a couple of minutes to prepare, a few hours ahead of meal time and dinner can be served almost effortlessly.

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Pâtisserie Hidemi Sugino @ Kyobashi Tokyo (Part I)

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Yes, finally we begin the reviews on our visits to Pâtisserie Hidemi Sugino. If you are familiar with French pastry, Hidemi Sugino is a name that hardly needs introduction. And I would dare say that you do not know French pastry until you know Hidemi Sugino. Trained and apprenticed at Patisserie Peltier (now defunct) in France and most noted for winning the prestigious Coupe de Monde de la Pâtisserie back in 1991, he quickly became the spotlight upon returning to Japan, first opening an atelier and patisserie in Kobe before starting his own dessert boutique in Tokyo. Since then Hidemi Sugino created a wave of sensation within the Japanese gastronomic scene, attaining popularity like few had before him, with a strong and loyal following of fans and dessert aficionados both locally and abroad. (more…)


养生八宝粥 Eight Treasures Porridge

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八宝粥, literally to mean “Eight Treasures Porridge” is a traditional congee concoction enjoyed on 腊月初八 the 8th day of the 12th month in the Chinese Lunar Calendar, hence giving rise to its other name, 腊八粥.  Having it roots in Buddhism, the history of this dish can be traced back more than 2200 years back to the Han dynasty when it was generally used as part of prayer offerings and not consumed. Interestingly during the Song dynasty more than 800 years ago , the folks then began enjoying this porridge for themselves, causing it to evolve and change to reflect the culinary characteristics of each period in history, as well as in accordance to personal taste and liking.
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