I haven’t posted anything since my birthday in September. I’ve been busy cooking and baking for the last 5 months. In fact, I was so busy cooking and baking, and learning restaurant business, that I couldn’t find any moment to post until now. This is an abbreviated version of a traditional Japanese first New Year’s meal. I had this at noon on the New Year’s Day, yet it was the first meal of 2017. I love love Japanese black beans simmered with tamari and sugar. They are so good and sweet. They are my favorite dessert.
Toasted rice cake in miso soup with lotus root, carrot, Japanese sweet potato, shimeji mushrooms and scallions
Quick pickled lotus root and carrots
Japanese black beans simmered with tamari and sugar
Lunch: Mushroom Moussaka, Flat Bread, Limeade—I love eggplants, but I don’t cook eggplants often, so I decided to create one of my favorite eggplant dish, Moussaka. I followed the recipe completely (except I switched from parmesan cheese to vegan mozzarella, and milk to soy milk), which I almost never do. Yet I was not crazy about the result, because it was too cheesy! I scraped off half of the béchamel sauce. Next time, I will use just a bit of vegan mozzarella instead of béchamel sauce. It’s disappointing when a dish requires hours of work turned out not to be great.
Dinner: Mushroom Moussaka, Blue Corn Chips, PIckled Cucumber and Celery