spaghetti con vongole, japanese style

lynden's pic :-)
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serves 4-5

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Ingredients

1 lb littleneck clams in shell (check out sun fat seafood market in the mission, mission @ 22nd)
1 lb dry spaghetti

1 large clove garlic, sliced

1/2 teaspoon chili flakes

1/2 lb shimeji mushrooms, or fresh shiitake

1 tablespoon vegetable oil

2 teaspoons sake

1 teaspoon soy sauce

a handful julienned nori seaweed

2 tablespoons thinly sliced scallions

salt

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Directions

1. In a medium bowl, cover the clams with about 3 percent salted water. Place the bowl in a cool dark place for 2-3 hours to allow them to expel sand and dirt. Wash under running cold water, gently scrubbing shells clean.

2. In a large pot with salted boiling water, cook the spaghetti until tender yet al dente.

3. Meanwhile, heat the oil over low heat in a large frying pan. Add the sliced garlic and chli pepper and cook until fragrant, at least 5 minutes. When the garlic slices are turning golden, add the mushrooms and clams and stir. Pour in sake, cover the pan with a lid, and cook the clams until open, about 5 to 6 minutes. Discard any clams that do not open. Season with soy sauce and stir. Turn the heat to high, add in the cooked spaghetti and stir.

4. Arrange on serving plates and sprinkle with the nori seaweed and scallions.

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this recipe is from 'izakaya, the japanese cookbook' by mark robinson.

banana chocolate chip muffins

Ingredients
1 1/2 cups all purpose flour
2/3 cup sugar1
1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup mashed ripe bananas (about 2 large)
1 large egg
1/2 cup unsalted butter, melted
1/4 cup milk
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract

Directions
Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with foil muffin liners. Mix flour, sugar, baking powder and salt in large bowl. Mix mashed bananas, egg, melted butter and milk in medium bowl. Stir banana mixture into dry ingredients just until blended (do not overmix). Stir in chocolate chips. Divide batter among prepared muffin cups, filling each about 3/4 full. Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs, about 32 minutes. Transfer muffins to rack; cool.

shrimp/chive mandoo

나는 우리엄마 딸
kor vs jpn baseball game....we lost. :-(

grandma katsuda's teriyaki recipe

"Throw out your Costco Yoshida’s and start making your teriyaki from scratch!!!" - Jedda

Ingredients
¾ cup sugar (i only used 1/2 cup)
½ cup soy sauce
2 tablespoons ketchup
2 cloves garlic, minced
1 tablespoon sake
1 teaspoon ginger, minced

Directions
Combine all ingredients in a small saucepan. Stir until sugar dissolves.

farina pesto!

I cheated again :-)

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serves 2

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Ingredients

1 1/2 cups cellentani

3 tablespoons yummy pesto

1 cup sliced fresh crimini mushrooms - saute with 1/2 tablespoon of butter

salt/pepper to taste

1 cup shredded roasted chicken (I roasted mine with garlic and rosemary)

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Directions

Cook the pasta in the boiling, salted water until al dente. Drain and transfer to a large bowl. Add the pesto/sauteed mushrooms and toss. Taste for salt and pepper, and add a drizzle of oil, if you like.

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Jedda & Todd - thanks for the yummy pesto!

유부초밥

so I cheated...

jjajang myun

드디어 만들었다 ㅋㅋㅋ

lamb chops w mint yogurt sauce / tri-colore orzo

my yogurt sauce didn't turn out as goooreen as shella's ㅜ_ㅜ

ㅌ

lamb chops with mint yogurt sauce (2-3 servings) - foodnetwork.com

ㅌ

Ingredients:

lamb chops
3 tablespoons cooking oil

1 rack of lamb (choose the smallest racks possible) Frenched and cleaned
Salt and freshly ground black pepper

yogurt sauce
1 cup plain yogurt
1 lime, juiced
3 cloves garlic
1 cup fresh mint leaves, plus extra for garnish
Salt
1/4 teaspoon cayenne
1 teaspoon ground cumin
1 teaspoon paprika

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Directions
lamb chops
Preheat oven to 350 degrees F.
Over high heat, preheat a large skillet with cooking oil. Liberally season the racks of lamb with salt and fresh ground pepper. Place the meat in the pan and sear all sides over high heat until evenly browned. Place the racks on a sheet pan and place in the oven to finish cooking. See Chef's Note 1. For medium rare, about 8 minutes; medium, about 10 minutes; and well done, about 15 minutes. These are general guidelines but the cooking times will vary depending on the size of the rack.
After they are finished cooking in the oven, remove the racks and allow them to rest approximately 10 minutes. Cutting from the meat side of the rack, so that you can better visualize the chop size, cut each chop individually.
yogurt sauce
Place the yogurt, lime juice and garlic in a blender and puree on high speed until blended. While blending, slowly incorporate the mint and season with salt, cayenne, and cumin.

tri-colore orzo (4-6 servings) - giada's recipe
Ingredients

1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cups fresh arugula (about 3 ounces)
3/4 cup crumbled ricotta salata cheese (or feta cheese)
1/2 cup dried cherries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.

California Roll with Kiwi

키위 키위

serves 3

Ingredients
1 1/2 cups rice
4 tablespoons japanese rice vinegar
2 1/2 tablespoons sugar
1 1/2 tablespoons salt
4 sheets seaweed
5 sticks imitation crab, cut into long, thin pieces
4 tablespoons tobiko
1/2 cup japanese mayonnaise
4 tablespoons tonkatsu sauce
1 kiwi, cut into long, thin pieces
1 japanese cucumber, julienned
1/2 avocado, peeled, seeded, and cut into long, thin pieces
1/4 cup purple cabbage, julienned
Sesame seeds

Directions
Wash the rice until the water rinses clear. Drain the rice in a colander and let it stand for 30 minutes. Place the rice in rice cooker, and follow the instructions on a rice cooker.
You can find sushi vinegar prepared at a grocery story or you can easily make it by pouring the vinegar, sugar and salt into a pan under low heat until the sugar and salt are dissolved. If you like sweeter vinegar, just add more sugar.
Pour sushi vinegar over cooked rice and mix it gently. You can do this in a wooden bowl for making sushi rice or in your rice cooker by turning off the cooker and pouring the vinegar and mixing gently and evenly and leaving it until it cools down to room temperature.
Cover a makisu (sushi rolling mat) with plastic wrap. Place a sheet of seaweed over the plastic on the mat. Place a handful of rice across the seaweed and spread it evenly over the seaweed. Toss the imitation crab with the mayonnaise and tobiko in a small bowl. Place some of the imitation crab meat meat along the center of the rice. Add some cucumber, cabbage, kiwi slices, and avocado along the center of the rice. Using the mat and plastic wrap, roll the rice around the filling and press lightly to seal. Remove the mat and plastic wrap and sprinkle the roll with sesame seeds. Cut the sushi roll into bite sized pieces. Squeeze mayo and tonkatsu sauce on top. Repeat with the remaining ingredients.
itadakemasu!

tyler florence's spaghetti & meatballs

스파게티 & 고기공s

serves 4 -6 peeps

Ingredients
Extra Virgin Olive Oil
1 Onion
2 Cloves Garlic smashed
2 tablespoons roughly chopped fresh Parsley leaves
1 cup Milk
4 thick slices firm white bread crust removed
1½ lb ground Beef
1½ lb ground pork
1 large Egg
½ cup freshly grated parmigiano reggiano plus more for serving
Kosher Salt
freshly ground black pepper
4 cups pomodoro sauce or good quality jarred tomato sauce
Kosher Salt
freshly ground black pepper
½ lb Mozzarella cut into chunks
3 sprigs fresh Basil leaves only
1 lb Spaghetti

Directions
Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.
Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into 10 equal pieces and shape them into 10 nice looking meatballs.
Preheat the oven to 350 degrees F.
Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.
Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately along with extra cheese.