recipe

Fun With Brioche

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Brioche bread is so delicate, light and buttery that is just one tiny step removed from being a pastry. Plain brioche bread is delicious on its own, toasted or with loads of jam. But brioche dough also makes an ideal casing for all kinds of fillings both savory and sweet. It's my favorite dough for making anything en croute, as well as for sweet filled breads that are so nice for a brunch party. continue reading...

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Japanese Potato Salad

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IMBB 25: Good uses for Stale Bread: A Simple Bread Soup

Posted by Max

Breadsoup

In the small household I grew up, there was always an issue with bread. Either it was gone because it was fresh and very good, or it was not that fresh anymore, and stayed until stale. To clear up this stale bread, my mother made a simple soup out of it. This simple recipe fits very well in Is My Blog Burning, edition 25, hosted by Derrick Schneider's An Obsession with Food. continue reading...

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What to do with Okara (Milking the Soy Bean, Part 3)

This is the concluding article of my 3-part series on Milking The Soy Bean. In Part 1, I described how to make soy milk with no special equipment, and in Part 2 I showed how to make tofu. continue reading...

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Two Classic Japanese Tofu Dishes: Hiyayakko and Agedashi Dofu

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What's the best way to eat really fresh tofu? My favorite every time is hiyayakko (cold tofu), but agedashi-dofu (deep fried tofu with dashi sauce) is a close second. continue reading...

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How to make tofu (Milking the Soy Bean, Part 2)

In Part 1, I showed you how to make your own pure, unadulterated soy milk. Now let's turn this into tofu(豆腐). Tofu is soy milk that has been coagulated with the addition of a harmless chemical. (Incidentally the kanji characters for tofu literally mean fermented beans, but tofu is not fermented in any way - at least as it's made currently.) continue reading...

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Making Soy Milk (Milking the Soy Bean, Part 1)

Sometimes I wonder if cooking is an art or science. I guess it's a bit of both. Some types of cooking though are almost pure science. Bread baking for example, especially when dealing with natural leavening or sourdough breads. Making a pie crust or a delicate cake is rather scientific too. continue reading...

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Masterchef challenge day 24: Pork chops in Cider, Prune and Apple Sauce With Red Cabbage; Rhubarb with Two Creamy Cheeses

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It's the final day of the Masterchef ingredient test challenge that I set out to do some weeks ago. My thoughts on the whole experience will follow, but here is the last ingredients list: continue reading...

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Baked Early Rhubarb

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Here in the central part of Europe we have had a ton of snow over the past few days. In our corner of Switzerland we had about half a meter (about 19 inches) of the fluffy white stuff descend on us over the weekend.

In spite of that, there is a definite sign that spring is almost here: rhubarb is back in the stores! continue reading...

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Masterchef challenge day 23: Tarragon Chicken and Spinach pie, Mushroom Lemon Soup

Despite being discouraged by the previous day's ingredients, day 23 revived my interest. The ingredients are: continue reading...

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Japanese basics: Osekihan (Sekihan), Festive Japanese Red Rice and Beans

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I haven't posted a basic Japanese recipe here in quite a while, so it's about time I did again! The main basic here is the method for cooking sweet rice. continue reading...

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Masterchef challenge day 21: Anchovy bread pudding, Lamb Bourgignon, Barley Pilaf and Braised Swiss Chard Stems

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I almost gave up on continuing the Masterchef challenge when it was revealed that for the final week of preliminaries, they were going to make the candidates do two dishes within 50 minutes, instead of one dish in 40 minutes. The reason for this is that this week's candidates are also-rans from last season, who were invited back because they demonstrated potential. continue reading...

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Masterchef challenge day 20: Chicken Liver Paté; Tartines

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I am a week behind in posting this, but here we go. Day 20 of Masterchef brought us these ingredients: continue reading...

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Masterchef challenge day 19: Vegetarian Okonomiyaki

For a more authentic okonomiyaki, try this detailed recipe.

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Day 19! The ingredients are: continue reading...

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Masterchef challenge day 18: Syllabub with Vin Santo and Almond Tuiles

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It's day 18, and here are the ingredients: continue reading...

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IMBB 23: Brandade de Morue

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Masterchef challenge, day 17: Spinach, Cheese and Tofu Frittata

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We are into Week 5 of MasterChef. The ingredients for day 17 are: continue reading...

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Homemade mayonnaise without tears (Basics)

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If there is one food that has defeated me over the years, it's mayonnaise. For the longest time I couldn't figure out how to make a good mayonnaise. I read the instructions in numerous cookbooks. I watched the Good Eats episode about it. I tried using a food processor, a stick blender, whipping by hand. continue reading...

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Masterchef challenge, day 16: Liver with Balsamic Vinegar

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[Edit:] The picture is really sub-par. It's hard to take a good picture of liver. Sorry. :(

It's day 16 of Masterchef. The ingredients: continue reading...

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Masterchef challenge, day 15: Fish quenelles in vegetable soup

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Day 15 of Masterchef! Here are today's ingredients: continue reading...

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Masterchef challenge, day 14: Feta, olive and onion pizza

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The ingredients for the second day of the 4th round preliminaries were: continue reading...

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Masterchef challenge, day 13: Grilled Sardine on Avocado and Endive with Momojioroshi

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It's now week 4! The ingredients for the first day of the 4th round preliminaries were: continue reading...

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MasterChef challenge, day 12: Maple glazed duck breast with sweet potato, potato and parsnip oven fries

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Well it's day 12, the last day of the third week of the preliminary rounds. The ingredients were: continue reading...

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Masterchef challenge, day 11: Calamari fritti and roasted red pepper salsa

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It's day 11 of MasterChef! The ingredients: continue reading...

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Masterchef challenge, day 10: Vegetable and Mussel Risotto

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It's day 10 of MasterChef, and the ingredients were: continue reading...

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Masterchef challenge, day 9: Pork Medallions and Bubble and Squeak

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The ingredients for the 9th day (1st day of the 3rd preliminary round) of MasterChef were: continue reading...

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Masterchef challenge day 8: Seared tuna, arugula and basil linguine

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It's day 8, and the end of week two of MasterChef. The ingredients were:

  • Tuna steak
  • Fresh basil
  • Fresh (?) linguine
  • Potatoes
  • Olives
  • Parmesan cheese

Potatoes, again! This week potatoes have been in the list every day. I decided to go with the linguine instead - I was missing pasta anyway. continue reading...

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MasterChef challenge, day 7: Cabbage Rolls and Potato Pancakes

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The ingredients for day 7 overall, and day 3 of the 2nd round of preliminaries were: continue reading...

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MasterChef challenge, day 6: Not So Classic Fish Pie

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The ingredients for this day (day 6 overall, and the second day of the second preliminary round) were: continue reading...

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MasterChef challenge, day 5: Baby Lamb Chops and Stove-Top Pommes Anna

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It's now the second week. The ingredients for this day (day 5 overall, and the first day of the 2nd preliminary round) were: continue reading...

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MasterChef challenge, day 4: Lamb Pilau with Beet and Kumquat Chutney

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First off, I must apologize for this picture and the placement of the chutney on the plate. I didn't realize until all the food was consumed, thus making it too late for a re-shoot, that it looks like Mickey Mouse had a very unfortunate accident and got his brains shot out. continue reading...

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IMBB 22: Kitsune Udon with fresh udon noodles

Kitsune_udon

I haven't participated in Is My Blog Burning, the original food blogging event initiated by Alberto, for quite a while. However, I couldn't pass up on this month's theme, hosted by Cooking With Amy: noodles. I love noodles in all shapes and from all corners of the world. continue reading...

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MasterChef challenge, Day 2: Really Asian Fusion Soup

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The ingredients for day 2 of the MasterChef preliminaries were: continue reading...

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MasterChef challenge, Day 1

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The ingredients for the first day of the MasterChef preliminaries were: continue reading...

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Forget the diet Macaroni and Cheese

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Perfect roux and bechamel

I have two articles on the back burner at the moment, and both of them use roux. Roux is a basic that every cook should know about, but for various reasons it's rather shrouded in myth.

Roux is basically a mixture of flour and oil, which are brought together to become a thickening agent for liquids. It is used for anything from gravy, stews, soups and various sauces. The most commonly used oil is butter, clarified or not. continue reading...

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It's The Season For Shepherd's Pie

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Having spent some of my growing-up years in England, I have a special place in my heart for shepherd's pie, otherwise known as cottage pie. It's definitely winter food though, because nothing is as warming as piping hot shepherd's pie straight out of the oven. continue reading...

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A festive stack of crêpes

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Samosa-like lentil snacks

Lentil snacks

As I have mentioned before, The Hungry Tiger is one of my favorite food blogs. Ms. redfox, the owner, recently posted about a delicious looking lentil snack called kibbeh. Lentils are one of my favorite things, so I just had to try it. continue reading...

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Rhubarb ginger muffins

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As if last month's IMBB muffin (and cupcake) orgy weren't enough, here is another muffin that has definitely entered my must-make list. It's yet another way to enjoy the tanginess of rhubarb, with the added twist of preserved or crystallized ginger. (I used my precious homemade crystallized ginger, but you can use the store-bought kind with no problems.) continue reading...

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Asparagus

Asparagus

I have a confession: for the last couple of weeks, I've been having asparagus for dinner almost every other night. continue reading...

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Inarizushi: sushi in a bean bag

Inarizushi

Note: This article has been substantially improved and updated here, but I'm leaving this original as-is for the simpler approach using canned skins.

[Another update: Lower-calorie inarizushi filled with a mixture of rice and hijiki seaweed continue reading...

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Double chocolate pecan brownie

Brownie

For Oscar night, I made these dense brownies. They disappeared very fast. The "double chocolate" part comes from the fact that there are two whole 100 gram (or 3 1/2 oz.) dark chocolate bars in it.

This is an extremely easy recipe. I don't even bother to chop the pecans with a knife; I just bash them in the bag. Same with the chocolate. For this reason, this would be a really fun thing for kids to make I think. continue reading...

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Baked beets

Beets

I get cravings for the oddest things sometimes. A few days ago, the craving was for beets. Surely beets are one of the top 10 "eww" foods, especially for kids, and for quite a few adults too. continue reading...

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Scandinavian cucumber salad

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Gyoza dumplings

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