Thursday, December 10, 2009

Ten umami-rich foods

Tomatoes (particularly sun-dried and ketchup)

Wild mushrooms (dried shiitake)

Rich bouillons

Cured and smoked meats

Cheese (particularly Parmesan and ripe blue cheeses)

Fish and shellfish (particularly anchovies and tuna)


Soy sauce

Oriental fish sauces


Wednesday, August 22, 2007

Smallage, also called Cutting Celery

2 leeks, chopped
1/2 celeriac (celery root), diced
1 bunch of smallage, chopped
6 cups of homemade chicken broth
3 tbs olive oil
salt and pepper to taste

Saute leeks and celeriac briefly in olive oil. Add chopped smallage and chicken broth. Cook for 20 min. Puree in blender. Season to taste.

Tuesday, June 20, 2006


Originally uploaded by MMishka.

Monday, March 13, 2006

Saturday Market in San Francisco

Originally uploaded by MMishka.

Thursday, February 16, 2006

Poor Man's Lobster

Monk Fish
Originally uploaded by C Holden.
Monkfish is the common name of a number of different species of fish. Most of the fish referred to as monkfish belong to the genus Lophius.

The secret to successful monkfish cookery is to not overcook. Whichever cooking methods you choose, your monkfish will be cooked when its flesh becomes opaque but is still moist on the inside.

Wednesday, February 15, 2006


1 cup extra-virgin olive oil
4 garlic cloves (lightly saute it first for less bite and sweeter flavor)
1 tbs fish sauce or 1 anchovy fillet
1 tbs hot mustard
7 ounces soft tofu, drained
1/2 cup lemon juice
1 tbs sesame oil
Sea salt and freshly ground black pepper to taste
1 tbs toasted sesame seeds

This delicious version avoids raw egg which can pose health risks

Thursday, December 08, 2005

Ankimo is Japanese for monkfish liver

Originally uploaded by MMishka.
Use Tate-jio ("seawater salting") Place the liver in salt-water bath (3,5% salt) for 30 minunts. Soak in sake or mirin for 10 minuts. After this, the veins and silver skin should be easier to remove.
Pat dry, roll liver into tube 4cm in diameter in plastic wrap, poke air holes and shape in bamboo mat or aluminium foil. Steam for 35-40 minutes. Let it cool to room temperature. Unwrap and cut into disks and serve with ponzu sauce.