A couple weeks ago, at the end of a busy week, Brad and I decided to go for a long walk with Callie the dog. The main goal of this walk was to make it to the new Indian restaurant that had opened over the summer, grab some take out and bottle of wine, then head home for a lazy evening of unwinding, no dirty dishes, and a movie. This was the best plan ever. The food was amazing and the no dishes part was bliss. Indian food is something I never expected to get turned on to in Tokyo, Japan, but there you have it.

About a week and a half ago I had another craving for Indian food, but this time I wanted it homemade. And I didn’t just want curry. I wanted samosas. It turns out samosas are not necessarily difficult to make. They do take some time though. This is not a bad thing, but useful to know before beginning the process at 7pm when you typically eat dinner at 7:30pm. Let’s just say that 9pm rolled around and we had just finished setting the table for dinner. Oh well.

My recipe is based on Andrea Nguyen’s recipe in her book, Asian Dumplings. I made some slight changes, such as using whole wheat flour in the recipe for the dough and omitting the peas and coriander (simply because I didn’t have them on hand). At first, I was concerned that they wouldn’t fry correctly and the dough would not be the right consistency. Fortunately, I was wrong. They were flaky yet sturdy enough to support the sweet potato filling. I whipped up a little plain yogurt (i.e. poured the yogurt into a small bowl) and used it as a tangy dip for the steaming hot dumplings.

Take out is good, but so is knowing that you can make it just as good on your own.

*Check out RestaurantWare.com if you’d like catering supplies like these bamboo plates and flatware of your own!Enter coupon code “tokyoterrace” and receive 10% off! In this post, you see Bamboo Tong (large) .

Sweet Potato Samosas (adapted from Asian Dumplings by Andrea Nguyen)

Makes 12 Samosas

10 ounces diced sweet potato (I used Japanese sweet potato, but any variety will be fine)

1 1/2 tablespoons vegetable oil

2 teaspoons curry powder

1/4 cup finely chopped yellow onion

1 teaspoon minced fresh ginger

1/2 teaspoon salt

1/4 teaspoon chili powder

1 teaspoon fresh lemon juice

Pastry Dough (recipe below)

Vegetable oil (for deep-frying)

1. Cut the potatoes into even-sized pieces and place in a pot of cold water. The water should cover the potatoes completely. Place the pot over high heat until it begins to boil. Allow to boil until the potatoes are done, between 15 and 30 minutes depending on the variety of potato you are using. Test with a fork for doneness. Drain the potatoes when they are cooked and transfer to a bowl to cool.

2. When the potatoes are cool, carefully peel them then cut them into 1/4 inch pieces. Set aside.

3. Heat the vegetable oil in a medium/large skillet over medium heat. Add the onion, ginger, and curry powder. Stir over the heat until the onions are beginning to soften. Add the potatoes and stir with the onions until well-coated. When the potatoes begin to brown, remove them from the heat. Add the lemon juice and salt and allow them to cool.

4. Meanwhile, make the dough. (See recipe below)

5. When the dough is ready, place it on a lightly floured surface and roll it into a 6 inch long log. Cut it into 6 equal pieces and set them on a cookie sheet lined with parchment.

6. Working with one piece of dough at a time, roll into a circle that is approximately 4-5 inches in diameter. Cut the circle in half so you have two half-moons. Place them back on the cookie sheet and continue with the remaining pieces.

7. To assemble the samosas, take one of the half moons and bring the flat edge together so you form a cone shape. Fill the cone with about a tablespoon or two of the sweet potato filling. Create a seam at the top of the cone, sealing the filling inside, by simply pressing the dough together with your fingers. Continue until all the samosas are assembled.

8. In a heavy bottomed pan filled with about 3 inches of vegetable oil, heat the oil until it reaches about 220 degrees F. Working in batches, fry the samosas until the dough turns a light brown. Carefully remove and place on pieces of a brown paper bag to soak up the oil. Serve immediately with plain yogurt or chutney.

Whole Wheat Dough (adapted from Asian Dumplings by Andrea Nguyen)

1/2 cup white flour

1/2 cup whole wheat flour

1/4 teaspoon salt

1/8 teaspoon baking powder

3 tablespoons butter, room temperature

1/4 cup water

1. Combine the dry ingredients in a large bowl and whisk to blend. Add the butter and use your fingers to break it into small pea-sized chunks. Here is a great tip from Andrea Nguyen for this step: “…pick up some flour and shortening {butter} and quickly rub it between your hands in a gentle sliding motion from the heel of your hand to your fingertips. Work over the bowl so that the mixture falls back into the bowl. Continue picking up and rubbing more of the mixture until you no longer see lumps of shortening.”

2. Add the water a little bit at a time, working it into the flour mixture with your hands. When the dough begins to come together after all the water is incorporated, press it together into a ball.

3. Place the dough on a work surface (you won’t need to add extra flour) and knead the dough until it becomes smooth. Wrap the dough in plastic wrap and set aside for at least half an hour before continuing.

I am not much of a morning person. Usually I crawl out from under my warm covers, interrupting cuddle time with my dog, to silently make coffee while the haze gradually (VERY gradually) clears from my eyes and I can join the world of the awake. Some mornings it takes all my strength not to hit the snooze button for the umpteenth time. Other mornings, residents of our apartment complex apparently think I need some extra early waking-up. They call taxis at 4:30am, loudly explaining where they need to go. Conveniently, this happens right outside our first floor bedroom window. As these exchanges occur, I’m typically imagining what would happen if I walked outside and gave them a piece of my mind. But I’m too tired to move, let alone yell at someone broken Japanese that doesn’t make any sense. Too much effort before the dawn has cracked.

This morning was classic. The dog had to be let out at about 3:00am, then an hour later a taxi pulled up outside followed by a 5 minute conversation that seemed to be happening in my room because the walls are paper thin. Then, at 7:00am, an ambulance drove by. At 8:30am I finally decided to give up trying to sleep and make some coffee and breakfast. I have to say that it was worth it. The smell of scones baking was enough to make me see the bright side of life.

Walking with Callie and looking at the beautiful plum blossoms that have been bursting over the past few days only made things better. Who can complain about a day that began with scones, coffee, and soaking in Japan’s beauty?

What are you favorite ways to begin a weekend morning?

*I used the pinewood boat, medium, from restaurantware.com in this post. You can purchase eco-friendly products like catering supplies and plastic plates from restaurantware.com and receive 10% off by entering the coupon code: tokyoterrace. For the dish used in this post, click here to purchase.

Cranberry-Citrus Whole Wheat Scones

Makes 1 dozen small scones

1 cup all-purpose or bread flour

1 cup whole wheat flour

1 teaspoon baking

1/3 cup sugar

1 teaspoon baking powder

3/4 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup dried cranberries

zest from 1 orange and 2 meyer lemons/1 regular lemon

8 tablespoons butter, frozen for about 30 minutes

1/3 cup plain yogurt

1 egg

Preheat the oven to 400 degrees F, 200 degrees C.

In a large bowl, whisk together flours, baking soda and powder, salt, sugar and cinnamon. Add the cranberries and zests. Use a cheese grater to add the butter. Break up the butter in the dry ingredients with your fingers until crumbly.

Combine the egg and yogurt in a small bowl and mix together with a fork. Add to the dry ingredients using a fork to combine. When the dough has begun to cling together but is still a combination of sticky and dry, use your hands to create a ball of dough.

Turn the dough onto a floured surface and gently knead until the dough’s consistency is nearly smooth. Form about an 8-inch round. Cut the dough into triangles and sprinkle with sugar. Bake for about 15-20 minutes or until the tops are golden brown.

I realize that many of you are probably still feeling full from heaping plates of Thanksgiving turkey, pumpkin pie, mashed potatoes and ladlefuls of gravy. If that is the case, you may want to turn away and revisit this post when you are feeling hungry again. On the other hand, it doesn’t hurt to look, right?

After making Scotch Eggs from the Foodista Cookbook, Brad and I decided we had to make these No Bake Frozen S’more Bars. I mean, no baking? Yes please! And since they are frozen, you can keep them in the freezer for the perfect surprise dinner party dessert.

I found the bars to be easy to make, full of wonderful flavors (how can you go wrong with marshmallows, graham crackers, and chocolate?) and delightfully delicious to look at. I had to make one substitution- I couldn’t find graham crackers here in Tokyo, so I bought some waffle-like cookies that worked beautifully. They were crunchy and added the perfect amount of textural contrast. The addition of vanilla yogurt, though unexpected, adds a nice tang to the chocolate to cut through some of the richness.

I’m gonna be honest- this dessert is not for the faint of heart. It is rich, gets all over your fingers, and it is very addicting. You’ve been warned! Click here for the recipe: http://www.foodista.com/recipe/F83XLSFV/no-bake-frozen-smores-bars.

Today I was riding my bicycle home from work thinking about how different this year has been. The first two years living here in Tokyo were slow-paced. Life seemed to drag by slowly. Slowly but sweetly. Oh yeah, and sometimes bitterly. Moving to a new country when you’ve lived within the same small radius for 20-some odd years is one of those things that conjures up a wealth of feelings. Feelings you didn’t know you had and that sneak up on you in the middle of the night. Yes, the first two years were a roller-coaster ride of confusion, shock, and excitement, but also calm, quiet, moseying-along type moments.

This year, on the other hand- the hand that isn’t even attached to the same body- has been nothing like that. It’s been a whooshing whirlwind of grey static. The kind you see on the TV that looks like a snow storm. It’s like so many things have been happening and changing that I forgot to adjust the antenna to make the picture clearer. The priorities I’ve had in place have been shattered like the martini glass I dropped on the floor the other night. (That was the last of 4 martini glasses, by the way. Not cool.)

Somehow in the rush of the past few months I have not allowed something very exciting  to sink in. I’ve also neglected to share this news with all of you. Tokyo Terrace has officially been published in a real live cookbook! It still feels unreal. I feel like I just typed something that is simply not true. It’s like a drop of water sitting on those pants from Dockers that are water repellent. It just won’t soak in!

It goes without saying that I have been stunned with pleasure and pride since receiving the book, flipping through its pages, and realizing what a tremendous honor it is to be included with so many talented food bloggers in a printed book. And guess what? Mr. Terrace has one of his own recipes in the book as well! Mr. and Mrs. Terrace in the same book: my Lotus Root Chips and his Tuna Sashimi Salad. (To buy the book, click here!)

This past weekend, we decided to try a couple recipes from the book. Brad already knew exactly which recipes he wanted to try first: Scotch Eggs from A Taste of Savoie and No Bake S’More Bars from Married to Chocolate. And so that’s just what we did. Well, he ate after I cooked.

Scotch eggs are kind of incredible. I had never tried them before, but the idea seemed iron-clad. Eggs? Good. Bread crumbs? Good. Fried food? Gooooood. The eggs are surprisingly easy to make…easier than I expected anyway…and taste like crispy, creamy perfection. The center literally tastes like cheese and has a similar consistency to melted cheddar. I used homemade bread crumbs which created a crispy crust on the outside of the soft egg. The herbs in the bread crumbs (I used basil and parsley) brought a welcome brightness to every fried bite. And I love how the eggs fit perfectly in these pine wood boats from restaurantware.com! And the mini bamboo spoon? Um, meant to be!

I placed the eggs on top of a salad (seen in the first picture of the post) and drizzled a simple balsamic vinaigrette over the top. The balsamic soaked into the bread crumbs but did not change the crispness of the crust. It was the perfect light dinner with a glass of wine.

You can find the recipe for Vegetarian Scotch Eggs here. And please make sure to check out Sarah’s blog, A Taste of Savoie!

*You can purchase eco-friendly products like catering supplies and plastic plates from restaurantware.com and receive 10% off by entering the coupon code: tokyoterrace

Inspiration comes in many forms. I find myself inspired by the lunches Japanese students bring to school that are so carefully prepared and planned by their mothers. Inspiration creeps in while riding my bike down the street and passing a noodle shop that smells like rich miso broth and sounds like grateful soup slurpers. Other times, inspiration finds its way into my mind by opening up a book. A cookbook, that is. It’s no secret that we all have different moments that give us that creative jolt to come up with the next great idea, whether it is in the kitchen, at the office, or elsewhere. That’s the beauty of creating. It happens differently for each of us and the result, though not always what we imagined, becomes just what we need to continue developing ideas.

For this recipe, my inspiration came from David Chang. Chang’s recipe for miso butter in his cookbook, Momofuku, is a simple combination of salty miso paste and creamy butter. But oh, the possibilities that come from these two simple ingredients are endless. I modified the miso butter recipe slightly for the wine dinner. Using equal parts miso paste and butter resulted in a perfectly creamy, flavorful base for crisp, green sugar snap peas, rich, perfectly cooked salmon, and a gorgeous fried egg with a bright orange yolk.

For the wine dinner I used a fried quail egg. Let me just say that was the worst idea ever. Oh, it turned out beautifully in the end, but it was madness trying to break open all those little eggs for 40 people! And then frying them?!? Long story short: What was I thinking? So, since quail eggs are difficult to find for some, I’ve substituted a regular, sunny-side-up egg in this post. Feel free to use whatever you like- they both make a gorgeous presentation! I have a pretty serious love affair going on with eggs, so anytime I can top a meal with one I jump at the chance.

When you shop for salmon, make sure to look for thick lines of white running through the flesh and try to smell it if you can. It should be odorless. Having adequate fat in the salmon ensures it won’t dry out when you cook it. For the wine dinner, we used Scottish salmon from Coastal Seafoods (if you live in the Twin Cities and aren’t already buying your seafood there, get on it!) that was just perfect. Here in Japan we are fortunate to find plenty of salmon year round (yay!). It looks like this:

As the main entree, this dish was perfectly paired with a 2007 Deux Amis Zinfandel. When Kurt told me he was going to pair the salmon with a Zinfandel, I was skeptical. But as I’ve said before, Kurt is a master when it comes to wine (he has several awards for Best Wine List from Wine Enthusiast to prove it!) so I went with it. It turns out that the Zinfandel stood up nicely to the miso butter, salmon, and egg without overpowering the dish. Perfection.

Here are the recipes and pairings we have covered so far:

Lotus Root Chips with Hou Hou Shu Sparkling Sake

Edamame Crostini with Meyer Lemon & Shiso, paired with Yuki No Bosha Junmai Ginjo

Scallop and Corn Gyoza with Sriracha Dipping Sauce, paired with HB Picpoul de Pinet 2009

Pork Belly & Leek Yakitori with Asian Slaw, paired with Ramon Bilbao Crianza Rioja 2005

Salmon with Miso Butter, Sugar Snap Peas, and Fried Quail Egg, paired with Deux Amis Zinfandel 2007

Only one more post to go! Are you ready for dessert?

Salmon with Miso Butter, Snap Peas, & a Fried Egg

Serves 4

4 center cut salmon steaks, skin on

2 cups sugar snap peas

1 cup shiro (white) miso paste, room temperature

1 cup unsalted butter, room temperature

4 eggs

Olive Oil

Salt and Pepper

Lightly pat the salmon dry with a paper towel. Season lightly with salt and pepper. Set aside.

In a medium bowl, combine the miso paste and butter. Stir until smooth and fully incorporated. Use  a pastry brush to smear about 1/4 cup of miso paste in the center of each serving plate. Arrange the sugar snap peas on top of the miso butter in one layer. Set the plates aside while you cook the salmon and eggs.

Place a large skillet over medium-high heat. After about 1 or 2 minutes, add about 4 tablespoons of olive oil to the skillet. Wait for the oil to heat, about 1 minute, and add the salmon, skin side down. (The pan should be hot enough that it immediately sizzles when the fish is placed in the oil.) Allow the fish to cook on one side for about 3 minutes. Flip the fish and cook or another 2 minutes for medium-rare. Cook for 3-4 minutes if you’d like your fish more done.

Carefully remove the salmon from the pan and put on a plate. Set aside.

In the same pan you used for the salmon, fry the eggs in the olive oil until the whites are firm (but do not flip for sunny side up). If the whites are not done and it seems the bottom is getting too done, you can transfer the eggs to a lined baking sheet and put them under the broiler, watching VERY carefully, until the whites have set.

While the eggs fry in the pan, place the salmon steaks on top of the sugar snap peas. When the eggs are done, put them on top of the salmon. Sprinkle with black pepper and red pepper flakes and serve immediately.

About a week ago, I spent a nice, quiet couple of hours at Barnes & Noble. Most of my time was, of course, spent in the cookbook section where I was pleased to be surrounded by books by Jaden, Zoe, and David. I’m constantly amazed at the talent and success of these brilliant people. Anyway, I was sitting on the floor in the cookbook section (yes, on the floor- I’m not ashamed) when I realized that I should be looking at books to help me learn more about cocktails. Knowledge is power, right? So, I hunkered down in front of the cocktail section and started making a pile of books that looked helpful and educational about crafting cocktails, describing various ingredients, and displayed an appreciation for cocktails beyond the blended, syrupy, gimicky cocktails that muck up the sexy appeal of a perfectly balanced work of art. I found all of this in a book entitled “The Art of the Bar: Cocktails Inspired by the Classics” by Jeff Hollinger and Rob Schwartz.

From the moment I opened the book, I felt a 1940’s-vibe that is more than appropriate for classically-inspired cocktails. Hollinger and Schwartz are experience bartenders (both have worked at Absinthe Brasserie & Bar in San Francisco, CA) and they know and love what they are doing. From the elegant photos of each cocktail, to explaining the why’s and how’s behind making tasty and tasteful concoctions like the Lavendar Sidecar, Jitney Jumble and the Peaches & Herb.

To give you a taste of how great this book really is and the inspiration a well-done book can supply, I’ve included a recipe for my spin the Lavendar Sidecar. Basically, I had trouble finding dried lavendar, but I was able to find dried hibiscus. I said to myself, “Why wouldn’t this work?” …crickets… So, this is my Hibiscus Sidecar. It may have been born out of a grocery store stocking mishap, but it was brought to life nonetheless.

The concept is quite simple. The dried lavendar (or hibiscus in my case) is combined with honey and hot water. Allowing the dried hibiscus to steep in the honey-based syrup creates a slightly pink tint to the cocktail. The floral notes from the dried hibiscus (and the wild-flower honey I used) add a unique and summery twist to this classic cocktail. Perfectly classy and slightly modern. That’s how I like my cocktails. And my men. Wait…that’s not right. Or is it?

I already feel like I have learned a lot about making cocktails from this book and I look forward to learning even more through trying out the recipes and experiencing new flavor combinations. This is just the jump-start I needed when it comes to my Cocktail Friday creations! You can purchase this book on Amazon.com by clicking here.

Hibiscus Sidecar

Makes 1 cocktail

For the syrup:

1/4 cup dried hibiscus

1/2 cup honey

1/2 cup hot water

Combine the ingredients and stir together. Allow to steep until the syrup is cool. Strain into an airtight container and keep for up to 2 weeks.

For the cocktail:

1 1/2 oz. Brandy

1/2 oz. Cointreau

1 oz. Hibiscus syrup

Lemon Juice

Sugar

Dash of orange bitters

Combine the ingredients in a cocktail shaker with ice. Shake until very cold and pour into a sugar-rimmed cocktail glass.

There is something so wonderful about opening a brand new cookbook. One of my favorite moments is when you crack the binding and open to the first glorious page. In that moment, you know that amazing things lie in your culinary future. New methods and ingredients will be introduced. Flavors will enter your kitchen, bringing the cookbook author to your dining room table in one way or another. This is the experience of paging through a truly wonderful cookbook. At least for some crazy people like myself…

David Chang of Momofuku in New York City has caused quite a stir. With the buzz about his restaurant success, a couple features in Food & Wine Magazine, and many other mentions in the world of food, I have become familiar with his work and appreciative of his great talent. However, reading the stories within his cookbook brought my understanding to a whole new level. Not only has he had experiences throughout his life that would make a great story on their own, he has been able to attach those stories to the food he makes. I love his writing style and I love the recipes David has so openly shared with the rest of the world. With the help of Peter Meehan, the Momofuku Cookbook has become a fast favorite of many, including myself.

My first experience with the Momofuku Cookbook happened to be this recipe for Pan-Roasted Asparagus, Poached Egg & Miso Butter. The idea of miso butter was something I was immediately drawn to.

Um, miso paste + butter = AMAZING. For the record.

The combination of colors, textures and luxurious flavors on the plate work together to produce an elegant and innovative experience. Not to mention being just plain fun! I am very anxious to try even more recipes from this book of genius. There are so many wonderful flavors to try and stories of David’s to reenact through cooking. If you haven’t purchased this book, you must. Besides, I’m not sharing the recipe for this because I want you to buy the book so badly!

Here is a link to Amazon.com if you are interested in ordering the Momofuku Cookbook (and believe me, you are interested.)

When I was little, I used to go to my Grandma’s house for Sunday dinner. Usually, she made a roast with potatoes and carrots. It was delicious and I have never since had a meal that compares to hers. My Midwestern Grandmother knows the key to a classic pot roast dinner.

Over the weekend, we were invited to a Sunday dinner with some friends in Tokyo. This dinner was less Midwestern and more Eastern European. Everything was delicious and comforting. The perfect way to end a rainy weekend. The only thing Brad and I were asked to bring was dessert. And chocolate seemed to be the answer.

In an attempt to make a dessert special enough for Sunday dinner, I turned to my collection of cookbooks. When my good friend Jenn came visit last spring, she brought a copy of Giada de Laurentiis’ newest cookbook for me. I have been a huge fan of Giada for a long time and own all three of her cookbooks. I hadn’t tried any of her dessert recipes in the most recent book yet, so I thought this was the perfect opportunity.

The decision to make this intensely rich panna cotta was a simple one. What I had not considered is that my immersion blender/electric mixer is broken. So, I had to whisk the whipped cream by hand. It took me about half an hour and one very sore arm before I got light, creamy, luscious amaretto whipped cream. The bowl was ice cold to start and I periodically put it back in the freezer every 10 minutes or so to help speed up the process. Let’s just say that I truly appreciated that whipped cream. Probably more than any whipped cream I have ever made. However, the pain was worth it in the name of Sunday Dinner. And no…there are no leftovers.

Chocolate Panna Cotta with Amaretto Whipped Cream (Recipe by Giada de Laurentiis)

Makes 4-6 servings

2 cups cold whole milk

1 cup granulated sugar

1 teaspoon pure vanilla extract

1 packet unflavored gelatin

4 eggs, lightly beaten

1 (12-oz) bag bittersweet chocolate chips

1/4 cup toasted sliced almonds

1 cup whipping cream

1 tablespoon confectioner’s sugar

1 tablespoon almond liqueur

Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.

In a small saucepan, combine 1 1/2 cups of the milk, the granulated sugar, and the vanilla. Bring to a simmer and stir until the sugar is dissolved. Remove from the heat.

In a small bowl, sprinkle the gelatin over the remaining 1/2 cup of cold milk and let it dissolve for 2 minutes. Combine the cold milk and gelatin with the hot milk and sugar. Stir to dissolve the gelatin, about 5 minutes. (Heat the milk gently if the gelatin is not dissolving easily.) When the gelatin is dissolved, combine the eggs with the warm milk mixture, whisking constantly to avoid scrambling the eggs. Pour the mixture through a fine-mesh strainer into a large measuring cup or small pitcher.

Meanwhile, melt the chocolate over simmering water in a double boiler. When the chocolate is melted, gradually combine the milk and egg mixture with the melted chocolate, stirring between each addition to create a smooth mixture.

Pour the mixture into the prepared dish. Sprinkle the top with the almonds. Place the casserole dish in a larger baking pan or roasting pan and add hot water to the larger pan until the water comes halfway up the sides of the casserole dish. Place both pans in the oven and bake the panna cotta until the sides are firm and the center just jiggles slightly, about 1 hour. Remove from the oven and let cool for at least 30 minutes.

Just before serving, whip the cream to soft peaks in a medium bowl using a whisk or electric hand mixer. Add the confectioners’ sugar and almond liqueur and whip to combine. Spoon the panna cotta into individual serving bowls and dollop the top with the almond whipped cream.

The weather in Minnesota is always unpredictable. It could be 90 degrees one day and snowing the next. Although it can be stressful and frustrating never knowing what the day will bring, there is something wonderful about the drastic change within seasons that makes me feel so at home and peaceful. I am constantly reminded that life, just like Minnesota weather, is unpredictable and uncontrollable. One has to roll with it and enjoy the ride.

This summer has been as surprising as ever. Instead of shorts and sun dresses, we find ourselves wearing sweatshirts and jeans. White Bear Lake is so dried up that the sandbars have become small islands. Sometimes I find myself thinking it is a fall evening in October rather than a hot summer day that should be spent in the sunshine and heat.

In the spirit of unseasonally cool weather, I made a meal for my family that was warming, comforting, and usually meant for cooler seasons (not the first week of August!)

Cat Cora’s Chicken stewed in cinnamon, garlic and wine is perfect for a night when you want to put something on the stove top and forget about it for a while to enjoy a glass of wine by the bonfire. Once all of the preparation is done, the chicken stews for a whole hour over low heat. The smell of cinnamon creeps through the house and proves yet again why slow cooking is such a special process.

If you are experiencing the same kind of strange weather, or need some ideas for the fast approaching fall season, this meal is something I would highly recommend. The chicken is juicy, full flavored with sweet and spicy cinnamon, savory garlic and tangy white wine.

Chicken Stewed in Cinnamon, Garlic and Wine (adapted from recipe by Cat Cora)

Makes 4 to 6 servings

1 whole chicken, cut into 8 serving pieces

1 teaspoon cinnamon

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 tablespoons olive oil

5 garlic cloves (3 chopped, 2 left whole)

4 cups chopped yellow onions

1/2 cup dry white wine

1 6 oz. can tomato paste

2 cups water

Pecorino Romano shavings (or other goats milk cheese)

1/3 cup chopped flat leaf parsley

In a small bowl, combine the cinnamon, salt and pepper. After patting the chicken pieces dry with a paper towel, rub it with the cinnamon rub.

Heat the olive oil in a heavy, high sided pan or dutch oven over high heat. Working in batches, brown the chicken, 3-4 minutes per side, place on a platter and set aside.

Bring the heat to medium-high and add the onions and chopped garlic to the pan. Cook for 3 minutes until tender and fragrant. Add the wine and cook until evaporated. Add the tomato paste and water and bring to a simmer. Return the chicken to the pan, cover and simmer over low heat for 1 hour.

Serve the chicken in bowls, top with the cheese shavings and parsley. Use crusty bread to soak up the sauce.

I have complained many times about not having an oven in Tokyo. I often crave cookies, cake, cupcakes, muffins…basically anything I can’t make. The funny thing is that when we lived in Minnesota I did not bake much at all. I guess it is the same in food as in life- we always want what we cannot have.

So today, in my mother’s beautiful country kitchen, I decided to make these sweet little sugar cookies from Thomas Keller’s Bouchon cookbook. I will admit that I do not have the best history when it comes to baking, so I wanted to make sure I started out with something simple and fool-proof. My dad never fails to mention the fact that I rarely produce a good batch of cookies. Today was the perfect opportunity to change my bad baking reputation! And I succeeded…

There are many things I love about this recipe. I love cinnamon and sugar coating, how dainty and uniform the cookies look…but most of all I love the vanilla bean. The seeds from the vanilla bean are mixed into the dough and create beautiful black specks in the cookie and creates a delectable fragrance as they bake. And of course, when you bite into these tiny, crispy, buttery cookies, the delicate taste of vanilla makes this a very grown up version of a childhood favorite. Just that one simple step brings this sugar cookie to a level that is far away from the sugar cookies I have always decorated at Christmas time.

Fortunately for me (and any other baking-challenged individuals out there) the dough is simple to make and can be made in large batches to put in the freezer and use as needed. Baking these cookies was a special treat for a girl without an oven 9 months out of the year! It was even more special baking them in my mother’s kitchen.

Thomas Keller’s Sugar Cookies

8 tablespoons unsalted butter, softened

1/4 cup plus 1 teaspoon confectioners’ sugar

1 vanilla bean, split

About 1 cup all-purpose flour

1/4 cup granulated sugar

1 teaspoon ground cinnamon

Combine the confectioners’ sugar and butter and beat until blended. Scrape the seeds from the vanilla bean with a paring knife, add the seeds to the bowl, and mix until well combined. Add about 3/4 cup flour and mix until combined. Continue to add flour until the dough comes together in a smooth mass and no longer sticks to the sides of the bowl. Wrap the dough in plastic wrap and refrigerate for about an hour to firm up slightly.

Dust a pastry board with flour. Halve the dough and roll each piece into a log 6 1.2  to 7 inches long and about 1 inch in diameter. Wrap in plastic wrap and refrigerate until firm enough to slice.

Put a rack in the center of the oven and preheat the oven to 325 degrees. Line two baking sheets with Silpats or parchment paper. If the logs have been frozen, let them stand at room temperature until soft enough to cut without crumbling.

Mix the granulated sugar and cinnamon in a small bowl. Cut each log into 16 to 18 slices about 3/8 inch thick. Coat each slice with the cinnamon and sugar and place on the baking sheets.

Bake, in two batches, for about 20 minutes, or until light golden. Transfer to racks to cool. Store in an airtight container.