Rosemary Potato（ローズマリーポテト）

I've got organic potato from farmer's market last weekend. I've heard from friends that organic potato makes a big difference since root veges absorb and accumulate essence from soil.
I put garlic, rosemary from pot, and rock salt on the potatoes, and bake them in toaster oven. Voila ! It's soooo good !

Green Pea Rice （グリーンピースご飯）

It's telling the spring arrival ! Adding green peas, sake, and a bit of salt when you steam rice in rice cooker.

Green Pea Soup with Black Truffle Oil (グリーンピースのポタージュ、黒トリュフオイルで)

I've got this amazing black truffle infused olive oil from a super market in Stanford Shopping Center. It's sold only in that market and redwood city. There are other flavors such as basil, mushroom, French spice, etc, and they are all very good. It'll make a dish special just drizzling a bit.
I boiled green peas, add milk, soup stock, salt, soy milk cream, and blend it with hand mixer. As itself, it's refreshing and good, but adding a bit of truffle olive oil brings it to the next level.

 

Colored Green (カラードグリーン）

I've been trying out new vegetables and colored green is one of them. It's colorful and fun vegetable.

Today's dinner is full of veges !

Asparagus with Melted Cheese (アスパラガスととろけるチーズ）

Nothing goes wrong with this combination ! Adding black pepper add some more kick to it.

Chicken and Celery stir-fry in Chinese style (鶏肉とセロリの炒め物)

I hardly use Celery because it comes in a lot of quantity, and always cannot use it up. Also flavor tastes sometimes too strong to match up with other vegetables. I know it's used very often to make soup base in French cooking, and I kinda know that I haven't reached to that point to be able to use Celery !
I suddenly remember this dish my Mom makes which is simply stir fry celery and chicken. The point of making Chinese stir-fry successful is to cook each ingredients separately, and mix them together in the end. (This is the secret of Chinese food I learnt in Taiwan !)

Ma-Po Tofu (麻婆豆腐）

Ma-po tofu is one of the most popular Chinese dish in Japan, and naturally we cook it in household. Japanese Ma-po tofu is mainly hot spicy because of red chili, but after I came to US I found authentic one is rather spicy from Sichuan pepper which has unique and strong flavor.
In Japan, we use Sichuan pepper on eel, but it's hardly used other than that.
I started making Ma-po tofu with a garlic, green onion, sugar, and bit of Gochujang (Korean spicy miso paste) and a lot  Sichuan pepper. Add super soft silken tofu at the very end after stir fry everything else. You can make it thick by adding diluted starch in the end if you like.

Coconut Milk Jelly with Mango Puree（ココナッツミルクゼリー、マンゴーソースで)

Both coconut milk and mango puree are canned. So easy, and soooooo yummy !
Hiding such a special dessert in the fridge for dessert brings me such a excitement and happiness :D

Idly and red beat sambar （イドリーとビートのサンバー）

I purchased Idly butter from Indian shop, and steamed it with microwavable Idly maker.
Red beat Sambar is my favorite !

Asparagus （アスパラガス）

It's spring ! The season for asparagus :)

Salmon Teriyaki （鮭の照り焼き）

I made this recently, and I wanted to eat this again !
The point to success is 1. small amount of very thick sauce made of soy sauce, sugar and sake, 2. grated white radish and ginger.

Chickin Roast and Kong-Xing Tsai sautee (チキンローストと空心菜炒め）

Toaster oven roasted chicken and Kong-xing Tsai (center empty vege) sautee.
It seems that spring is Kong-xing Tsai season. I've got fresh one from Mountain View farmer's market.

Small Shrimp and Asparagus Pasta （アスパラと小エビのパスタ）

Light and refreshing pasta for Sunday brunch !