December 2012

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About kamaboko, the humble, rubbery fish cake that is ubiquitous at this time of year, but is also eaten year-round.

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[From the archives. I'm not making a lot of cookies these days, but when I do these are still big favorites. They are quite plain but buttery-good, rather like shortbread but a little less rich. They are great Christmas cookies. Originally published December 2008.]

When it comes to cookies, I like them rather plain and not overly sweet. This traditional cookie from the Bretagne (Brittany) in France is so plain and simple, that the ingredients really shine. It is made of flour, sugar, egg, and the famously delicious salted butter (beurre demi-sel) of the region. Somewhat related to shortbread or sablé cookies but not as rich, for me they are almost the perfect cookie, and very more-ish.

The salted butter is the key to this cookie's distinctive nutty, buttery sweet-salty flavor. The best salted butter from the Bretagne and other regions along the Atlantic in France are creamy-fresh and rich, with little glistening crystals of salt still visible. If you can get a hold of really good salted butter, you can use traditional recipes and the cookies will turn out the way they should. If not, some adjustments need to be made. So, I would recommend following the variation of the recipe that meets your butter quality.

(You might see something called galettes bretonnes au sarrasin. These refer to a thin crêpe or pancake made out of buckwheat (sarrasin) flour, usually served with a savory filling. I love those too, but these article is about the cookie galettes bretonnes.)

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Fish that get on in life, plus a super-simple recipe for teriyaki fish made in the oven.

I get asked a lot of questions by email, Twitter and on Facebook (as well as on Quora, although I am taking an extended break from that at the moment). Sometimes the answers may be of interest to a broader audience, like two I received recently. I've taken out any personal details and so on in the questions. This week's questions are about miso and learning Japanese.

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On Friday October 26, 2012 after 13 years, Ryouri no Tetsujin returned to the airwaves on Fuji TV. Does it live up to the legendary original?

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A long time ago, when I used to live in New York, there was a 2 hour long block of Japanese programming every morning from 7 to 9 on UHF channel 31 (I've forgotten what station that was). The programming originated from Fuji Sankei TV. The first hour was taken up by the news and such. The second hour was devoted to entertainment programming. One of the shows they aired was called Ryouri no Tetsujin (料理の鉄人). This was the original Iron Chef.

As I'm now re-booting my food blogs again, I thought I'd start off with a little musing about the future direction of this site as well as JustBento.

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