Cheesecake Soufflé

Posted: December 2nd, 2010 | Author: | Filed under: baking, desserts & pastries | 31 Comments »

I love many different types of beautiful, gorgeous, rich cakes. When I am in bakeries, I can’t stop looking at them, not just looking more like “investigating”. The taste, the shapes, the ingredients…YUM!

I used to work at a restaurant/bakery when I was a college student. In my hometown, that place was very famous for its cakes. The cakes amused my eyes everyday. Chocolate cakes, rich cream cakes, pies, cheese cakes…

Today I decided to make “Cheesecake Soufflé”.

UPDATE on Dec 5th
[ ingredients for 18cm(about 7in. cake pan) ]
cream cheese 300g (10.6 oz)
sugar 40g (1.4 oz)
sour cream 200ml
vanilla extract 1/2tsp
egg yolk 3
corn starch 50g (1.8 oz)
lemon juice 1 Tbs
egg white 3
sugar 40g (1.4 oz, for meringue)

[ how to do it ]
Pre-heat oven to 320 °F
Making cream cheese mixture
1. Place parchment paper in the cake pan (both bottom and side).
2. Put cream cheese and sugar(40g) in the bowl and mix well.
3. Add sour cream into the mixture and whisk
4. Add egg yolk and mix well
5. Add cornstarch and whisk until the mixture get smooth
6. Add lemon juice and mix, then add vanilla extract and mix.

Making meringue
7. Put the egg white and 1/3 of total amount of sugar in the bowl and start to whip. After the egg white becomes foamy add another 1/3 of sugar and continue whipping. Add the final 1/3 of sugar and continue whipping until meringue becomes stiff and glossy.

8. Add 1/2 of amount of meringue into the cream cheese mixture and mix well.
9. Add the rest of meringue. Mix it gently. (Try NOT to squish the meringue foam.)
10. Pour the mixture into the cake pan. Find a baking tray big enough to put the cake pan inside of it. Pour hot water into the baking tray until it is about 3/4 full, then place the cake pan in it. Place the baking tray with hot water and the cake pan in the oven. Bake it for about 1 hour at 320 °F. (You might need to add extra hot water if the pan starts to dry up. Make sure the cake doesn’t get dry.)

11. Let it cool in the cake pan at least for 4 – 5 hours.

Original recipe is from Seiko Ogawa’s book “Pastries with Cheese”

Cheesecake Soufflé

Cheesecake Soufflé

Cheesecake Soufflé




Shrimp & Vegetable Noodle Soup

Posted: November 29th, 2010 | Author: | Filed under: pasta/noodle, shellfish, veggies | 8 Comments »

It’s been cold since last week. In this cold weather, I need coffee, tea and noodle soup!

Since I was very little, I have been a big noodle lover. I used to eat udon noodle for breakfast everyday, every single day!

When I came to California to live, finding the yummy noodle places became one of my hobbies. I have my favorite restaurants, but I am still working on finding them. If you know the yummy noodle restaurants, please let me know!!

I don’t do “every morning noodle” anymore, but I made noodle soup with shrimp and vegetable for lunch today.

[ ingredients ]
napa cabbage 5 – 7 leaves (stem part: cut into 2 inch long sticks, leaf part: 2 inches long)
carrot 2 inches long (cut it into sticks)
ginger 1 thumb sized (cut it into very thin sticks) 
edamame 2 Tbs 
shrimp 4 (remove the shells) 
dried shiitake mushroom 1
chinese style noodle (if it’s dried one, cook as directed)
chicken/vegetable stock 2 cups
sake (1Tbs), soy sauce (1tsp), oyster sauce (1/2tsp), salt, pepper

UPDATE on Dec. 1
[ how to do it ]
Stir fly ginger with sesame oil to release the flavor. Add stem part of cabbage and carrot and stir for 1 min. Add shrimp. Sprinkle sake. When shrimp’s color changes, take them out and set aside. Pour chicken broth/vegetable broth and cook to boil. Break the dried shiitake mushrooms into small pieces and add to the pan. Cook for a few minutes. Season with soy sauce, cooking sake, oyster sauce, salt and pepper. Add cabbage leaves and noodles, and cook it until they are just right.  

Shrimp & Vegetable Soup Noodle





[ 材料 ]
酒、醤油、オイスターソース、 塩、こしょう


Oats & Maple Scone

Posted: November 22nd, 2010 | Author: | Filed under: baking, desserts & pastries | No Comments »

Rolled oats are my favorite recently. Great for cookies and bars, also soup and salad. Can enjoy different kinds of texture in different ways of baking or cooking.

I made oats & maple scones today. Can’t see oats? That’s right. They were ground, but you can still feel the texture. They should have been a little bit taller… oh well, they taste good, so it’s OK.

[ ingredients ]
pastry flour 125g
rolled oats (ground with food processor) 75g
butter 80g
baking powder 1/2 Tbs
brown sugar 2 Tbs
maple syrup 1.5 Tbs
yogurt 4 – 5 Tbs
salt 1 pinch

Oats & Maple Scones



[ 材料 ]
薄力粉 125g
押しオーツ麦 (フードプロセッサーで細かく砕く) 75g
バター 80g
ベーキングパウダー 大さじ1/2
ブラウンシュガー 大さじ2
メープルシロップ 大さじ1.5
ヨーグルト 大さじ4 – 5
塩 1つまみ

Chocolate Muffins with Figs

Posted: November 16th, 2010 | Author: | Filed under: baking, desserts & pastries | No Comments »

I had “muffin, muffin, muffin” dancing around in my head this morning and baked chocolate muffins with slices of figs. I like eating raw figs, but I also like baked/grilled ones because their sweet flavor gets stronger. Chocolate flavor and baked figs…Yummy combination!!

Chocolate flavor goes well with any kind of fruits. Amazing!

Chocolate Muffins with Figs

Chocolate Muffins with Figs




Sweet Purple Potatoes

Posted: November 14th, 2010 | Author: | Filed under: desserts & pastries | 2 Comments »

Sometimes it’s difficult to find proper names for food and deserts in a different language. The names we use in Japan don’t have the same meaning in English. “Sweet potatoes” is one of them. In Japan, when we say “Sweet Potatoes” it means desert. Here it’s used to refer to the potatoes themselves.

Today I made “Sweet Potatoes” with sweet purple potatoes. For your information, I didn’t use any artificial food colors. The purple color is from potatoes. Beautiful, isn’t it?

[ ingredients for about 10 pieces ]
sweet purple potatoes about 1.2lb
butter 1.4oz
brown sugar 2Tbs (depending on how sweet the potatoes are)
heavy cream 3Tbs
egg yolk 1
salt pinch
egg 1 (for brushing)

[ how to do it ]
Peel and slice the potatoes in about half inch thick and wash them a few times. Cook them in hot water until they get soft. Drain water and mash. Put them back to the pan. Don’t heat yet. Add butter, sugar, heavy cream, salt and mix well. Taste and adjust the sweetness. Break the egg yolk and add to it and mix. Heat over very low heat and keep mixing until it gets thick enough for making shapes. Remove from the heat. Shape the potato mixture into balls, ovals or anything you like and place them on the baking pan with parchment paper. Brush egg on top. Bake them in a oven at 356°F for 20 – 25 minutes.

*Please be careful when you shape. Cool the potato mixture slightly. Don’t get burned!

Sweet Purple Potatoes

Sweet Purple Potatoes


いつものサツマイモじゃなくて、『OKINAWA スイートポテト』と書いてあった紫芋を使ってみました。これまではスーパーで紫芋は横目でちらっと見て通り過ぎるだけだったんだけど、今回は紫に手が伸びた。色がキレイ!やっぱり自然の色だからだな。すごくキレイな紫。そういえば実家のある街で美味しい紫芋のモンブランを売っている店があったなぁ。とこういうことを考えると今度はソレが食べたくなります。

[ 材料 (約10個分) ]
紫芋 550g
バター 40g
ブラウンシュガー 大さじ2 (芋の甘さにより調節)
生クリーム 大さじ3
卵黄 1コ分
塩 ひとつまみ
卵 1コ (刷毛で塗る用)

[ 作り方 ]
芋の皮を剥き1.5センチ幅でスライスをして数回洗う。柔らかくなるまで茹でる。 湯をきって芋をつぶす。鍋に戻してバター、ブラウンシュガー、生クリーム、塩を入れてよく混ぜる(まだ火にはかけません)。味をみて甘さを調節する。卵黄をほぐして入れ、再度よく混ぜる。 弱火にかけて形を作れるくらいまでの固さになるまで絶えず混ぜる。火からおろす。ベーキングシートをひいた上に形を作ってのせる。形は丸でも楕円でも好きな形で。刷毛で卵を表面に塗る。180℃で20分から25分焼く。


Bibimbap Bowl

Posted: November 10th, 2010 | Author: | Filed under: cooking | 6 Comments »

I love “Don” style food. “Don” is an abbreviation for “Donburi” and means “rice bowl dish”. There are a lot of different kind of “Dons”. Tamago Don(egg), Oyako Don(chicken & egg), Katsu Don(pork cutlet), Ten Don(tempura), Yakiniku Don(BBQ), etc…

Today’s “Don” is Korean Bibimbap Don. Ta-dahhh!
It has spinach namul, daikon radish namul, soybean sprout namul, sauteed carrot and ground pork flavored with miso sauce. Oh, I can’t forget a poached egg.

Korean food has lots of colors which give me a big appetite. Colors are a very important element for food.






Pasta with Mini Tomatoes & Capers

Posted: November 7th, 2010 | Author: | Filed under: cooking | No Comments »

When I am lazy, I cook pasta and sprinkle pink salt, black pepper and Parmesan cheese, add herbs sometimes. Although it’s not that bad for quick lazy pasta, I can’t eat it everyday. I don’t want to feel like I am a very lazy person. So I try to make something decent even I am lazy. Wow, how many times did I say “lazy” so far?

Anyway I made quick and still decent pasta for lunch. 15 minutes cooking!

[ ingredients for 1 ]
mini tomatoes 10 – 12 pieces (cut them in halves)
capers 1 Tbs
garlic 1 (sliced)
red pepper 1
chicken stock (or vegetable stock or pasta cooking water)
olive oil 1 Tbs

[ how to do it ]
Start boiling water and cook spaghetti to al dente. Meanwhile make tomato sauce. Combine olive oil, garlic and red pepper in the pan and heat over medium-low heat. When garlic slices turn brown, take them and red pepper from the pan and set aside. Add a ladleful of stock and simmer for a few minutes. Add tomatoes and cook for a while. It’s better not to touch tomatoes. Add capers and gently mix. Toss pasta in the pan. Sprinkle salt and taste to adjust. Serve in a plate and put fried garlic and red pepper on it.

Pasta with Mini Tomatoes & Capers

Pasta with Mini Tomatoes & Capers



[ 一人分の材料 ]
ミニトマト 10コ – 12コ (半分に切る)
ケーパー 大さじ 1
ニンニク 1コ (スライス)
鷹の爪 1本
チキンスープストック (または野菜のスープストックかパスタのゆで汁)
オリーブオイル 大さじ1

[ 作り方 ]


Watercress & Gobo Salad

Posted: November 3rd, 2010 | Author: | Filed under: cooking, side dish, veggies | No Comments »

Salads or very simple dishes like marinated vegetables do the great job during the meal. They are just side dishes, but NOT just side dishes. They help you with fresh eating experience.

I made watercress and gobo salad. Lime flavor gave me good appetite.

[ ingredients for 1 ]
watercress 1 bunch
gobo (thin sliced and cooked in hot water) a little bit
walnuts 10g
olive oil 1Tbs
garlic 1 small clove(grated)
salt pinch
honey 1/5 tsp
lime small size 1/2 (squeeze)

Watercress & Gobo Salad

Watercress & Gobo Salad


[ 材料 一人分 ]
クレソン 1束
ゴボウ ささがきして茹でたもの少々
クルミ 10g
オリーブオイル 大さじ1
にんにくすりおろし 一かけ(小さいもの)
塩 少々
ハチミツ 小さじ 1/5
ライム絞り汁 小さいサイズ1/2コ分

Curry Noodle

Posted: October 26th, 2010 | Author: | Filed under: cooking | 4 Comments »

There are so many kinds of instant noodle in a plastic/paper bowl. Food companies produce new ones one after another. I barely eat instant noodle recently, but I used to have my favorite one. My favorite one was Curry Noodle. Even new ones came out, I tried them and just went back to my favorite. It had some potato pieces and flat noodle which made the curry noodle perfect.

I made vegetable stock and curry roux yesterday. When I was making the curry roux, my “favorite” immediately came to mind and I thought “I have to make flat noodle!!” and I made. Then I had everything I needed for it. It’s been while since I had my favorite last time. How could I wait to eat?? Today’s lunch, curry noodle. Yay!

Curry Noodle

Curry Noodle



Rolled Oats & Walnuts Bar

Posted: October 26th, 2010 | Author: | Filed under: baking, desserts & pastries | 2 Comments »

Today’s snack, rolled oats & walnuts bar. Original recipe was made by Japanese pastry artist, Takako Inada. I couldn’t find some ingredients for it in my kitchen, so I replaced with something I had. Very nice sweet taste from brown sugar and maple syrup. Pieces of walnuts added extra texture and flavor. Yum!

[ ingredients ]
butter 80g
brown sugar 25g
maple syrup 1 Tbs
rolled oats 150g
whole grain flour 25g
walnuts 30g
salt 1 pinch
milk 1/2 Tbs

Rolled Oats & Walnuts Bar

Rolled Oats & Walnuts Bar


[ 材料 ]
バター 80g
ブラウンシュガー 25g
メープルシロップ 大さじ1
押しオーツ麦 150g
全粒粉 25g
クルミ 30g
塩 1つまみ
牛乳 大さじ1/2