Sukiyaki

 
When the weather gets cold, sukiyaki or shabushabu is comfort dinner. And I like it because the preparation is minimum. Sliced onion, spinach or shungiku, tofu, shirataki and beef. Everything is cooked in a pan with soy sauce, brown sugar and sake. Very satisfying meal.

Cioppino

 
I had variety of frozen seafood in my freezer like two piece of salmon, one medium piece of cod and 5 large shrimp and mixed seafood. I thought cioppino was a good way to use these seafood. Actually this is a very good way to cook frozen seafood especially fish. I am pretty happy with the today's result.

24 hour Beef

 
 
I got a sous vide for Christmas 2 years ago and it was neglected for a long time. Then we had 24hour cooked beef at the restaurant Chez Shea and wondered how it was so perfectly cooked medium rare even though it was cooked for 24 hours.It took me for a while to figure it out, but I finally thought it must be the sous vide cooking. So yesterday I bought tough cut of Angus beef and cooked for 24 hours in the sous vide at 140 degree. The result was, "Yes, I was right." The beef was perfectly medium and tender. If I could make demi sauce like Chez shea, and they must have good butcher to get better cut, but it was close, at least I think so. Anyway, it was delicious and I am so happy that I could finally use my sous vide.
I made my own sauce with onion, mushroom, butter, red wine, beef stock and tomato paste and it was OK.

Halibut with Lemon Cream Sauce

 
I seared halibut fillets and finished cooking in 350 degree oven. I made cream base sauce with lemon zest, lemon juice and tarragon. It tasted like bearnaise sauce. It was my creation, but I don't think it was quite successful. I often make up my own recipe and sometimes I fail. But it is fun to try. I am thankful that no one does not complain.

Thanksgiving Dinner

 
 
 
 
It is Naomi's first Thanksgiving dinner and she could have a little taste of some dishes, like kabocha pumpking soup, mashed potato and turkey breast. She liked everything.
The first course was crab cake, then kabocha pumpkin soup. Turkey was ready much earlier than expected, but it was very tasty. Yooki's gravy was very good. I really liked roasted Brussel sprouts. I got this recipe from Sharon and Kathy and it was easy and really delicious.
For dessert we had crepe cake (from Koji and Kim) and an apple pie. The cake was wonderful.

Baked Mackarel

 
I always feel sorry that our local stores don't sell fatty, delicious, full of omega3 mackarel. Usually I grill or pan fry them and served with daikon oroshi (grated daikon radish). But I wanted to do something different today, so I baked them with sliced onion and lemon with olive oil. It was very good. Downside is after cooking whole house smells like fish.

Chilean Sea Bass

 
Chilean sea bass is one of the best fish, I think. Black cod may be the next. Unfortunately it is the most expensive fish and you rarely see them in the store. I happened to find it at Albertson. I marinated it in saikyo miso mixture over night. The recipe is from the Nobu Cook Book. It was delicious!!