June 21, 2020
1. In an 8 inch nonstick or cast-iron skillet, warm 2 tbsp. oil over medium heat. Add the onion and a pinch of salt; cook, stirring occasionally, until softened, about 4 minutes. Add the potatoes, bell peppers, another 2 tbsp oil, 1⁄4 tsp. salt, and black pepper. Cook, stirring occasionally, until the potatoes are tender and lightly browned in places, about 20 minutes.
2. When the potatoes/red peppers are soft, preheat the oven to broil. In a large bowl, beat the eggs until foamy; season with 1/4 tsp salt. Drizzle 1 tbsp. olive oil into the pan, then pour the beaten eggs into the pan and stir gently to combine. Allow more of the egg to touch the surface of the pan, until the eggs begin to set on the bottom, 1-2 minutes. Spread the vegetables into an even layer and continue cooking the tortilla, shaking the pan occasionally to prevent sticking, until the eggs are almost set, 3-4 minutes. Transfer the pan to the oven and finish cook until the top of the tortilla begins to lightly colour and is fully set, 2-4 minutes longer.
3. Remove the pan from the oven and quickly place a large ovenproof plate over the top. Carefully invert/slide the tortilla onto the plate and cut into wedges.
4. Serve the tortilla with prosciutto ham, slices of cheese, and Chili OKAZU. Suggested side: steamed green bean and artichoke hearts.
February 07, 2021
I make about 200 dumplings at a time and freeze them. It is a bit of a production to make, but it is so worth it. I'm always excited when I get to eat these, it's not like a sad frozen dinner, and they are so convenient. Try these gyoza with steamed rice and some sauteed bean sprouts, and beer!
December 22, 2020
We love matcha! These butter cookies aren’t too sweet and they highlight the delicate bitterness of matcha (green tea powder). Fumi has been gobbling these up. Enjoy with a cup of hot tea.
December 10, 2020
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