July 2008

Please forgive the lack of photos - in the middle of packing, I've somehow misplaced my camera. I'm sure it will come out soon, but in the meantime here is a handy tip for bring out the best flavor in wasabi powder.

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[From the archives: This eggplant/aubergine dish is really nice served cold, though it can be served warm too. It doesn't heat up the kitchen since it's made in the microwave (yes, the microwave, and it works great!) so it's great to make on a steamy hot summer evening, with in-season eggplant. Originally published July 2007.]

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Here is another summer dish. I love eggplants (aubergines), but cooking them without using a lot of oil can be a bit tricky. I read about this method of steam-cooking eggplants in the microwave in a Japanese magazine some time ago, and ever since it's one of my favorite ways of preparing these rather spongy vegetables - they're done in just 5 minutes without heating up the kitchen, which is hard to beat on a hot summer's day. The whole dish takes less than 10 minutes to prepare.

Here they are served cold with a spicy peanut sauce, which makes it a very nice vegetarian/vegan main dish. Serve with rice or cold noodles.

A month ago, I asked how I should get rid of cookbooks and craft books. There were lots of great suggestions in the comments - thank you! Here's an update...plus some ruminations on cookbooks.

I posed that question a month ago, when I was just starting the packing-and-purging process. At that time I thought I'd just have say, one box of books to get rid of. But as we went through the zillion books that have accumulated, we realized that there were far, far more.

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These days, the house generally looks like a warzone because of the packing, and I am not in the mood for involved cooking. So I'm making very simple bentos, and mostly one-dish/one-pot type of things for dinner. A great one-pot meal is soup of course, but it is also summer, when we aren't always in the mood for a steaming hot bowlful.

The answer is chilled soup that can be made ahead and just taken out at dinnertime. This one is really easy to make too, which is a big plus. Winter melon has a inherently cooling quality according to old (Chinese) medicine, so this is really nice to have on a warm evening.

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I was interviewed recently for Shojo Beat Magazine, an English magazine published in the U.S. dedicated to shojo manga (manga for girls), and the results of whatever I said are in the most recent issue. Unfortunately the articles isn't online, so I haven't had a chance to read it yet, but the whole issue is dedicated to Japanese food and manga - sounds like fun!

Update: Here is the link to the article (an excerpt I think). (Thanks heatherbug!)

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Is there anything that can step in for a ripe, juicy tomato?

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usa

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Full fruity smoothies are a summer indulgence.

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Recently, a reader asked in the comments about what I have for breakfast. It is definitely not as elaborate as this one.

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