Tag: Asian
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Fiddlehead Fern Salad
This recipe is another experiment with fiddlehead fern salad. The first one was a complete fiasco. This time it was dashed off intuitively, with Asian cuisine in mind. To my taste, it turned out quite well. If you are in this particular mood, follow me… What you need: 1.5 cups fiddlehead fern 1 big clove…
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Ginger and Shiitake Pork
Mushrooms, ginger, and pork – a perfect combination of flavors with an Eastern twist. This recipe is inspired by Japanese cooking, but does not require any rare ingredients (because I was too lazy to travel to Manhattan for a visit to a Japanese grocery). And I don’t regret it, because this pork dish lacks absolutely…
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Korean-Style Steak
After 40 days of veganism during the Russian Orthodox Lent, I am a true carnivore again! The idea for this recipe – a steak with a marinade that includes pureed fruit – comes from my boss, who has spent some years in Japan and is more in tune with Asian olfactory sensibilities than me. Pureed…
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Cheater's Green Tea Ice Cream
In the last few weeks of summer, it is permissible to catch up on ice cream before the coming of sleet, rain and snowfalls, before the unforgettable slushy winter blues catch up with you and steal your soul, if only temporarily. Because I have been careful to avoid ice cream in the sweltering July days…
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Zucchini with Wasabi Cream
Among squashes like pumpkin or butternut squash zucchini has a rather bland taste when used alone. So very often it is mixed with other vegetables in stir fries or used as a side dish. Zucchini of a bigger size has better more distinctive taste, but for some reason growers do not allow this vegetable to mature…
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Japanese Eggplant
Those who know me also know that eggplant is one of my favourite vegetables. Unlike many people, including my other half, I absolutely adore this nature’s creation. Eggplant (also aubergine) comes in many shapes, sizes, and colors, and today I experimented with different types of this fruit. I found my inspiration in the past, as…
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Daikon Salad
This favourite of ours was inspired by Asian salads that became popular in Russia in the 80-s. Korean salad, as we called it, was made mostly of carrots with the addition of garlic, red and black pepper, salt, white vinegar (there was nothing else in stores), and sunflower oil (also the only option we had at that time). Daikon, Japanese…
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