tag:blogger.com,1999:blog-91032374091017012392011-11-27T15:59:18.891-08:00gracehttp://www.blogger.com/profile/05581941383181461788noreply@blogger.comBlogger11100tag:blogger.com,1999:blog-9103237409101701239.post-83378392391579986122007-08-26T20:12:00.000-07:002007-08-26T20:24:03.553-07:00<div align="center"><a href="http://4.bp.blogspot.com/_e5UZl9LyQYY/RtJCmFsfN3I/AAAAAAAAAC8/elTi4qH0EOY/s1600-h/fruiCatfish01.jpg"><img id="BLOGGER_PHOTO_ID_5103214549895427954" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_e5UZl9LyQYY/RtJCmFsfN3I/AAAAAAAAAC8/elTi4qH0EOY/s400/fruiCatfish01.jpg" border="0" /></a><strong> Poor man's Fruit De Mare,</strong> catfish and baby octopus over spaetzle. The seafood was bought at Devon Market. Unfortunately this dish reminded me why I never buy catfish. I tasted like it was pulled out of a sanitary canal. The octopus was tasty though.</div><div align="center"><br /><a href="http://4.bp.blogspot.com/_e5UZl9LyQYY/RtJCLFsfN2I/AAAAAAAAAC0/DgD6mrYAgLg/s1600-h/tobikoSquidSalad.jpg"><img id="BLOGGER_PHOTO_ID_5103214086038959970" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_e5UZl9LyQYY/RtJCLFsfN2I/AAAAAAAAAC0/DgD6mrYAgLg/s400/tobikoSquidSalad.jpg" border="0" /></a><strong> Squid Salad with tobiko</strong>, Bunashimeji mushrooms and shaved daikon. After trip to Mitsuwa. This is a fun dish to eat with everything from the pop of the Tobiko (flying fish roe) the crunch of the daikon and the chew of the softly sauteed squid and shrooms.<br /><br /><br /><div><a href="http://1.bp.blogspot.com/_e5UZl9LyQYY/RtJB6VsfN1I/AAAAAAAAACs/KVJrT2wOnNg/s1600-h/BlackForestHam01.jpg"><img id="BLOGGER_PHOTO_ID_5103213798276151122" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_e5UZl9LyQYY/RtJB6VsfN1I/AAAAAAAAACs/KVJrT2wOnNg/s400/BlackForestHam01.jpg" border="0" /></a> <strong>Black Forest Ham</strong>, with raisin sauce. I wish I had noted how I made the raisin sauce, it's probably based on <a href="http://www.cooks.com/rec/doc/0,1915,145186-236207,00.html">this recipe</a> but I think made it with molasses, bourbon and cane vinegar. The orange stuff in the backgorund is sweet potato and carrot put through a ricer. Technically Black Forest Ham is supposed to be from the Black Forest, but in this country the term is used to describe the best cut of the boneless ham, smoked or dipped in blood to give the surface its dark color. I got it at whole foods, and it was one of those premium brands, like Niman Ranch or Pemberton Farms.</div><div><br /><br /><br /><div><a href="http://2.bp.blogspot.com/_e5UZl9LyQYY/RtJBslsfN0I/AAAAAAAAACk/WL5FmSDf8Ns/s1600-h/asianPearcrepe01.jpg"><img id="BLOGGER_PHOTO_ID_5103213562052949826" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_e5UZl9LyQYY/RtJBslsfN0I/AAAAAAAAACk/WL5FmSDf8Ns/s400/asianPearcrepe01.jpg" border="0" /></a><strong>Asian Pear Crepes, with ricotta</strong>. The Asian pear was lightly carmelized in butter, sugar and real vanilla bean.</div></div><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/9103237409101701239-8337839239157998612?l=asian-exotic-food.blogspot.com' alt='' /></div>gracehttp://www.blogger.com/profile/05581941383181461788noreply@blogger.com0