my boyfriend cooks for me: When I think of Japanese soup, I think of...squash?

Monday, November 9, 2009

When I think of Japanese soup, I think of...squash?

Okay, so the flavor combination is a bit odd tonight, because we still had some Asian goodies from our trip to K & S, but we also have an abundance of squash from our CSA. My boyfriend tried to link the appetizer and entree with the tuna, but really the squash balls were so wonderful I would eat them with, before or after anything (we are buying more goat cheese so we can make these again tomorrow!). The tuna looked delicious when it was raw, but turned out to be sub-par once cooked. The problem is that tuna is a fish I prefer raw anyways, but for some reason raw fish is something we seem to trust more at a restaurant than in our own house, so I think in the end it was overcooked.

Balls of goat cheese coated in roasted acorn squash, panko breadcrumbs, then fried, served with seared tuna.

Soup with udon noodles, tuna, sauteed greens, garlic, onion, turnip & carrots

1 comment:

StephNovember 10, 2009 at 1:02 PM
I have bought "sushi-grade" ahi tuna at Harris Teeter and seared it at home so that it is essentially raw in the middle, as that is pretty much the only way that I will eat tuna. It was actually really good and there were no ill effects to be had... the key is to make sure the fish you buy is sushi grade. I am not sure about the stuff at K&S (I assume it's all very fresh, as they often have tanks of live things), but the Teet states explicitly that it is sushi grade, so that's where I go when we want seared tuna.
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About Us

My boyfriend loves to cook and is very creative in the kitchen. Although the internet is often consulted, he doesn't use recipes. He does most (ok, just about all) of the "heavy lifting" documented here. He also happens to be an amazing artist - which may contribute to his excellent food plating and presentation - so check out his art store on Etsy (and see some samples at the bottom of the page).

I perform important tasks (mainly peeling and chopping onions) and provide ideas gleaned from hours of reading food blogs, recipes and menus online, as well as gentle suggestions (i.e. "Isn't the [ingredient] going to go bad soon? Maybe we should use [ingredient] tonight..."). I am also Head Photographer and Blogmaster.

About Our Blog

In an article in the New York Times Michael Pollan said that we spend more time watching "sport" cooking shows than we do actually cooking. And he said this like it is a bad thing. We hope that this blog proves that these shows, while not explicitly instructive, can be a wonderful inspiration.

Of course no one has the time or resources to cook like an Iron Chef all the time. Sometimes we decide to be adventurous and try more elaborate dishes, but generally we want to show that it isn't difficult to put together interesting, creative, and healthy meals any night of the week. We don't make a weekly plan, we don't decide what to make and then go get ingredients. We buy random fun and interesting things that catch our eye at the grocery store, and then figure out how we can use them.

So don't look here for recipes (for the most part the description of what we ate is all there is to it - "mashed turnip with horseradish" is mashed turnip with horseradish!), look here for everyday ideas and inspiration.

Aphorisms from the Professor: Brillat-Savarin

Monday, November 9, 2009

When I think of Japanese soup, I think of...squash?

1 comment: