Hermitage museum
Hi my dear friend,
After 648 n miles Maiden cruise from Ellös, Sweden to Sandhamn via Copenhagen on my new boat, Grande Dolly, my husband, Takemi arrived at Stockholm and joined me ICOYC cruise from Mariehamn to Helsinki as guest crew for the classic Swan 37 for another (at least) 168 n miles, beautiful Finland archipelago sailing/cruising, for me 816 n miles altogether. Amazing life time experience!!
Last 5 nights, we stayed at 5 stars hotels, very comfortable both in Helsinki and St. Petersburg, enjoying fine dinings and the Hermitage museum. I feel my new boat is as equally comfortable as both combined (8 stars! 5 stars hotel and 3 stars restaurant!)
Leaving for home this afternoon, staying overnight at Dubai. See you all when I get back!! Hiroko
Hallberg-Rassy310
６月末からにスエーデン来ていて、1年前に注文したヨット、Hallberg-Rassy310を７月４日に進水させ、3週間かけて、スエーデンのウエストコースト、デンマーク、コペンハーゲン、スエーデンのイーストコーストと航海して来ました。ヨットマンなら、死ぬまでに行きたい５０の目的地の1つ(１１番目)Archipelagoは、難しく、ドキドキの毎日でしたが、夢のような航海です。ドイツ人🇩🇪の、クルー、キャプテンと三人の航海です。 毎日が全て違い、車で例えれば、ロールスロイスのようなこのヨットを快く買うのを承諾してくれた主人に大いに感謝すると共に、自身が世界中にいい友人達を持ち、それでも、言葉に尽くせないほどのストレス、多々の難関をクリアし、この航海に漕ぎ着けたことは、自画自賛ですが、なんと言う行動力なんだろう、御年xx歳になる婆さんのすることか！？って、信じられない思いでいます。^_^ NYから、最初のレグ、Ellös からコペンハーゲンまで1週間乗ってくれた娘が降りたあと、クルーチェンジ、その後も、順調に、残すは、明日、目的地のSandhamnに到着予定です。ここで、私は、２５日に船を降り、ストックホルムで、主人と合流、
フィンランドのIACYCヨットクルーズにゲストクルーで9日間参加、マリエハムから、ヘルシンキまでの航海です。私の船は、2回ほどのクルーチェンジで、ドイツの友人の友人や息子さん達が、ストックホルムから復路、Ellösまで、25日間ほどかけて、もって帰ってくれます。誰もが、ヨットの大ベテランなので安心しています。
私達夫婦は、ヘルシンキのあと、セントピーターズバーグへ、 超長旅です。
Happy Home Baked Artisan Sourdough Bread
一年前、NYでのIACP（International Association of Culinary Professionals)のコンフェランスで、参加したICC(International Culinary Center)でのBagels Workshopで、インストラクターから分けていただいたSourdough starterを持ち帰り、それを試行錯誤色々試して、納得いくBagelsを１年かけて自身でクリエートして来た。 作り始めは、starterがなかなか元気が出ず、失敗を繰り返した。始めて焼けるようになるまで、2週間はかかった、そして、レセピーを忠実にフォローしても、ガチガチで、味はいいけれど、食べられる代物ではなかった。工夫に工夫をこらし、自身のフォーミュラを確立し、とっても美味しいNYスタイルが出来上がった、すでに、NYでなしに、Sammamish スタイルというべきか。天然酵母で作るパンの美味しさ。キッチンに焼けるパンのいい匂いが立ち込める、こんな幸せ！ コンフェランスで見つけた素晴らしいARTISAN SOURDOUGHという本がまた何という邂逅だろうか、このstarterを基礎にこの本を参考に、これも、自身のフォーミュラを確立するまで、時間がかかったが、このように、ハッピーなアルティザン・ブレッドが焼けるようになった。これを応用して、フレンチ・バゲットも昔から作っていたのより、よりよく焼けるようになった。家庭で焼ける最上のベーグル、サワードウ・ブレッド、フレンチ・バゲット、みなさん、ご一緒にパンを焼きませんか？
2/21/2019
Sansho
I have two Sansho trees. I bought one of them more than ten years ago when it was only 1 foot tall. I planted it in the flower bed. Now it has grown to 8 feet tall. I bought the other one from one of my cooking students some years ago. I still keep it in a terra cotta pot and place it just outside of my kitchen. This convenient location allows me to pick the leaves whenever I need them. The trees are a little bit different. One is more masculine than the other. In early spring, it starts to sprout. By mid April it has gentle pale color leaves, which are best to use. By May, I see yellow flowers. In the Tanba region in Japan, I found a Sansho Hana Tsukudani, which you can eat by sprinkling it on top of rice. It has a tangy, fragrant flavor, which helps you appreciate the crop as well as the season. Early summer, you will start seeing the crop as small as capers. Yes, indeed, I feel Sansho is a Japanese caper, although it does not grow as big as caper berries. Sansho is just incredible. Spring to Summer, Sansho can be enjoyed in different stages. The young leaves are frequently used as garnish for many dishes. Of course, they can be eaten since they are herbs. Sansho flowers and pods are cooked together with meat, fish, Konbu, etc. One of my signature dishes is duck with Sansho sauce. Sansho kobu is widely used as a condiment. As a native Japanese, when I eat a simple breakfast, I crave for some Sansho kobu as well as Takuwan pickles to eat with rice. There is a well known Konbu shop in Kyoto called Itsutsuji. I have tried many Shinise stores but I like this one the best. Talking about the Konbu, I became acquainted with Konbu shop owners in Kanazawa during my recent trip to Japan. They have such a nice store and I had fun shopping their products. You can have a nice lunch from their daily selected menu all related to Konbu. I picked some Sansho pods this afternoon. In spite of such a small crop, I am going to brine them so I can use them for Sansho beef or something like that. It is similar to green peppercorn. I will see if I can make some nice Sansho sauce. Steak with Sansho peppercorn sauce. Bon appetite!
Making Makizushi at Kobe-Seattle sister city association's New Year Party
Yesterday, I went to Kobe Seattle sister city association's New Year Party. I had to make a presentation about the Takarabune Regatta 2013. After all the business things were done, it was time for the Pot Luck Dinner. I made this Makizushi with seven ingredients : Shiitake (needed to cook for overnight),egg roll, asparagus, spinach, Yamagobo, Takuwan, and prawn. With the top quality of Nori, it was melting once you bite it. In order to make a perfect Sushi rice, it would take 4-5 hours. Also, each ingredient needed separate preparation. I made a couple of samples, then asked my husband to finish the rest of the rolls, as I wanted to wear Kimono for the party. He did pretty good, but I felt so sorry I could not roll all of them, as it is the best and fun part of making this Makizushi.
Columbia City Bakery
It is a little far from my house, about 30 miles away, but I really like this bakery as they start from natural yeast. My favorite bread is their Rye bread, but any bread is good, very good! They have pastries and sandwiches as well.
Happy New Year 2014!
Happy New Year and have a wonderful Year of the Horse! I added the picture of my Kakizome (a calligraphy made at the beginning of the year) which is a "horse" in Kanji letter.
Omogashi
Every Wednesday, I go to Tea ceremony class - Urasenke style way of tea. In the class, we get Omogashi like this photo,which is made by Japanese confectionary, Tokara. I always order two to take home. This is the tray for my husband whoworks at home office for 3 o'clock tea time. If someone drop by Wednesday afternoon, he/she is lucky to have this kind of sweet and tea. Welcome! Omogashi ; Sawarabi Jyoyo manjyu
We celebrated New Year with Chakaiseki
I had 8 participants in the New Year Chakaiseki class yesterday. We all enjoyed a special menu line-up. Paired with some Veuve Clicquot to toast the New Year. The Gallery (under cooking classes) is now updated with several photos from our celebration!!
Spinasse
We went to Italian restaurant, Spinasse. When they opened the restaurant a few years ago, I got the invitation for the opening party, but I've never got a chance to try their food until two weeks ago. I was quite satisfied with their menu and atmosphere. I went there again last night and tried some other menu. Excellent! For my dessert, I asked this Panna cotta with hazelnut nougat and honey on top. So goooood! This dessert is made with delicate French touch!
Sansho
I purchased the Sansho tree 20 years ago. It was about 60 cm high, but now it grows higher than our roof. This year, because of many sunny days, I got a plenty of harvest. I boiled them with salt and pickled them. Sansho leaves give aloma when you add it into Yakitori sauce. もう２０何年か前に背丈６０cmほどの山椒をこのシアトルで買って、いまや、屋根を越すほどの大きさに成長しました。今年は、夏日が多く、日照時間が多かったせいか、山椒の実がたくさんなりました。手で届くほどの実を収穫し、塩ゆでにし、アクヌキをし、そして、塩漬けにしました。梯子を持ってきて、上の方までとるとまだ、何倍かとれることでしょう。山椒の葉は、多少大きくなっても焼き鳥のたれにいっしょにいれたりで、美味しい香りがします。