Sous Fretille

Domaine Pavelot, 2004. I've tasted his red wine before and I loved it. I was looking forward to tasting his white wine too. and It didn't disappoint me at all. nice acidity, nice smell, it makes me happy. somehow, It reminds me a Cienin Blanc wine in Loire. It's just little though. anyway, I like his wines.
I've cooked the same pasta as I've cooked 2 days ago. but this time, I dispersed chopped Chivee. It's the fist time to use this herb. Chivee smell sweet. it's said it goes together with fish. I will try to use Chivee to some cooking next time.

the breath of Spring.

I can smell the breath of Spring in yokohama day by day. You can see ume blossom(the photo on the right). Ume is a Japanese apricot and it blooms earlier than sakura. I can see wild vegetabel, "fuku no tou" in the front of my apartment(the photos on the middle and left). Fuki no tou is called butterbur sprout in English. I don't know people eat it in the other countries though. I like them, little bitter and smell nice. some people eat it by Tempura.
This winter is a bit warmer than average. and I've oddly found green wild weeds and leaves here or there. It's really odd. So that, There seems to be less wild vegetables this year.

gratin with Japanese ingredients.

I've cooked a gratin with Japanese ingredients,renkon, gobo, maitake mushroom, and 2 sliced buri fish. it's based tomato sauce. It took about 1hour to cook it.
renkon is a kinda lotus root, gobo is a eatable burdock root, and buri is a yellow tail. All ingredient is popular in winter of Japan.

First of all, I've cut gobo into vertically long hangetsu-giri, which means cut into the form of 5 or 6 cm cylinder at first and cut into half lengthwise. you can see like half moon, you know.and cut renkon the same shape as gobo. here are ways to cutting vegetables in Japanese.

Next, I grilled them with a saute pan. pour little olive oil and brown them. salt and pepper surely. and put them aside.

Next, cut buri fish into chunks, salt and pepper, and brown them as well. and put them aside.

then, fry up maitake mushroom and add gobo and renkon back. add some white wine and fry up till dry off fluid.

After that, Just spread renkon and gobo to cover the gratin dish, don't forget coat butter, pour tomato sauce. layer the fish and the mushroom and pour tomato sauce again. and cover sliced Mozzarella and grated Parmesan or Pecorino Romano on it. Then put it into the oven. grill it about 20min or so. it's done! nice cozy meal.
Bon appetit!

a pasta with boiled tuna and tomato sauce.

tonight pasta was based on tomato sauce. and I added chopped boiled tuna(namari-bushi in japanese), green olive, caper, and pink pepper. I think pink pepper gave nice flavor to this sauce.

tonight soup

I ate a soup tonight. There are sliced Chinese cabbage, tofu, dried shrimp, bean-starch vermicelli, Chinese chicken soup, nam pla in it. It's thickened with starch and dropped sesami oil.

today's pasta

I've cooked a pasta with fresh chopped tomato and sliced chinese cabbage(hakusai in Japanese). I used green olive, garlic, red pepper, anchovy, oiled dried tomato too. hakusai is a popular vegetable in winter here.

chili con carne with pita bread

Today's lunch was chili con carne with pita bread. I cooked chili con carne with leftover meat sauce. I added some spices, cinnamon, clove, cummin and red papper. and I added kidney beans. it turns to a spicy Mexican food! it's easy, huh?

freitag

anybody knows freitag bag? It's made from distressed truck tarpaulins as a recycled material. everything is never the same design, unique idea. I've already known this for a couple of years ago, but never see it in real. today, I've happened to find some in a store. and at the first time, I was just gonna take a glance at them. but when I saw them..., as I notice, I'd already had one of them in my hands.. well, That's how it is..

humidor

I've been given a humidor by my favorite cigar shop today. wow, I've never expected that! The owner said it's not a good one though, it will be useful for me. I really appreciated that!

today's dinner

It's hard to recognize though, it's a pasta alio olio with anchovy and whole egg, black pepper, and parmesan. It's like a carbonara, but The difference was that I used alio olio with anchovy instead of bacon. I think it's not bad.

today's dinner

I've cooked a pasta Japanese style and a soup with turnip and garbanzo bean for dinner. the pasta sauce was made with chopped pork back ribs, the leaves of turnip, garlic, red pepper, Japanese sake, sesame oil, and soy sauce. I don't know how foreign people like this though, it's a nice taste for me.

today's soup

I've cooked a soup with bean-starch vermicelli, fried tofu and the leaves of turnip. It's thickened with starch and dropped a sesame oil in it.

un vin de table de france..

Domaine Vieille Julienne, vin de table 2005. I don't understand why this wine isn't AOC! quite nice!! it's devine!

cuvee les terrasses grillees

I've finally opened this wine. It's one of the nicest wine in Domaine Moulinier, Cuvee Les Terrasses Grillees 2000. a langudoc wine. I've enjoyed it with some cheese, sainte maure(goat cheese) and cabecou(including black pepper and rolled with leaves). I liked this sainte maure. it was very nice taste. The wine was superb! and qutie better after hours. I think I should've opened this wine a few hours before tasting.

doncarlo

I've bought a grappa after a while.

domaine pavelot

I've really enjoyed a pino noir after a while. Domaine pavelot, Pernand Vergelesses. en caradeux 2004. nice smell. I think I will try another of his wines next time. I've drunk it with cous cous. yeah, cous cous again.

sake

I've opened a sake, Sinkame. it made from a chai located in Saitama pref. it tasted smoothly. it's said the sake suits as a atsukan, which means a hot sake. I will try it next time.

happy new year

I've opened a champagne to cerebrate the new year. we ate awabi(a clam) and sazae(turban shell) with it. the champagne was De Sousa sepcial edition. my favorite champagne.

cous cous

I ate cous cous after a while. I've opened a white wine. it was 2006 Nouveau, and made by Grande Coline. I liked this smell. It smells like fruits and toast. only Chardonnay?

a lunch

pasta with pomodoro. I added butter. Recently, I like using this short pasta.