Recipes
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Risotto with Chicken and Cream Sauce (Riz al Crem)
By Jim Feldman. This is a recipe near and dear to my family. I recently watched my mother make this and wrote the recipe as she cooked. My grandmother made this on Sundays, more or less once a month. When … Continue reading
Seared Tuna with Orange, Olive & Caper Vinaigrette
This flavorful vinaigrette can also be spooned over grilled swordfish, poached or grilled salmon, or baked whole snapper. INGREDIENTS: ⅓ cup chopped Kalamata Olives 2 cloves Garlic, finely minced 2 large Oranges, segmented and cut into ½ inch pieces 1 … Continue reading
Asian Braised Fish, with Bok Choy & Ginger
Generally, fish fillets that are one-inch thick will be cooked through in 8 minutes. Adjust the cooking time to match the fillets you are using. INGREDIENTS: 1 ½ pounds Tilapia, Cod, or Halibut fillets (about 1 inch thick), skin removed, … Continue reading
Parchment Roasting Fish
One of the easiest and more flavorful ways to prepare fish fillets. By wrapping the fish in a parchment paper package, the fish is cooked without losing any moisture and the steam given off during cooking condenses to create a … Continue reading
Pan-Fried Tilapia with Lemon Caper Sauce
Since heating lemon juice gives it a metallic taste and takes away from its bright, fresh citrus flavor, it is better to squeeze fresh lemon wedges over the fish just before serving. INGREDIENTS: 4 Tilapia fillets Kosher Salt & freshly … Continue reading
Spiced Tuna with Arugula & Bell Pepper Salad
The Art of Blending: Stories & Recipes from La Boîte’s Spice Journey by Lior Lev Sercarz of La Boîte á Epice Recipe By Eric Ripert, Le Bernardin, New York City Photograph by Thomas Schauer It took me about three years … Continue reading
Crisp Brussels Sprouts with Soy Sauce & Benimosu Vinegar
By Hiroko Shimbo. Here is a Brussels sprouts dish that is lightly crisp fried and tossed with a little meaty and uniquely flavored Shiroshibori soy sauce and tangy, sexy Benimosu purple sweet potato vinegar. This dish when served together with … Continue reading
Sweet Potato Mash with Brown Sugar
By Hiroko Shimbo. This is a simple sweet potato mash that is delicious as a side dish for Thanksgiving dinner or any time. Instead of adding butter to the mashed sweet potato I loosen it with little Kelp Stock made … Continue reading
Kelp Stock
By Hiroko Shimbo. There are two ways to produce kelp stock. Here I present the Easy Method. You can find another method which was newly developed and is often used by professional chefs in Hiroko’s American Kitchen. Matsumaeya Kombu is finely … Continue reading
Spiced Kabocha Squash Soup
By Hiroko Shimbo. This naturally sweet and creamy Kabocha Squash Soup is a wonderful addition to a Thanksgiving meal. It is richly textured, delicious and light – no cream or butter. The secret is the use of vegetarian kelp stock … Continue reading
