Showing posts with label lunch. Show all posts
Showing posts with label lunch. Show all posts

Sunday, March 4, 2012

Guest Post: Chirashi Sushi Cake and Temari Sushi

I love guest posts because they allow me to share a wide variety of cuisines with you guys that I'm not personally knowledgeable about as well as to introduce a wonderful array bloggers to you. Japanese cuisine is high on my list of favorites for its fresh ingredients, pure flavors, the elegance of its presentation. I'm especially fond of it because P adores it. After spending a year in Hokkaido teaching English to Japanese students, he simply couldn't get enough of Japanese dishes ranging from ramen noodles (the real kind!) to curry to sushi. I've given the other dishes a stab but haven't yet found the courage to try homemade sushi.

Luckily I was able to enlist my sweet friend and Japanese food blogger, Nami of Just One Cookbook, to show us how it's done. If you ever seen her work, you already know that her posts are bound to tantalize your senses, from vibrant photos to carefully detailed instructions to help you replicate the mouth-watering results. She's truly outdone herself with this knockout
Chirashi Sushi Cake. I gasped when I first saw it and I bet you'll follow suit. Please read on for all the delectable details from Nami!

Quick & Easy Chirashi Sushi
Hello everyone! My name is Nami and I share quick and easy Japanese home cook meals at Just One Cookbook. I was really honored when Xiaolu invited me to guest post because I’ve been a big fan of her beautiful blog ever since I found it.

This past Saturday was a special day for young girls in Japan. Every March 3rd the Japanese celebrate The Doll Festival called Hinamatsuri. For the festival many families with daughters display colorful Hina Ningyo, a set of the traditional Emperor and Empress dolls dressed in kimono, and celebrate this day to pray for the girls’ growth and happiness. Chirashi Sushi is often cooked on this day as a part of feast.

Chirashi Sushi Cake for 6bittersweets
Chirashi Sushi literally means “scattered sushi” and is served in Japanese restaurants. Each region in Japan serves a slightly different version of Chirashi Sushi with different ingredients and toppings, with most having various types of sashimi over sushi rice in a bowl. Since it’s very easy to make, it’s also the most common sushi made at home. Today I used Chirashi Sushi Mix (see below), which contains precooked lotus root, carrot, dried gourd strip, bamboo shoot, and shiitake mushroom seasoned with sweet vinegar.

Chirashi Sushi Mix
I usually serve Chirashi Sushi in a bowl (see above), but this year I made it a little more special for my soon-to-be 4 year old daughter who loves anything pretty (who doesn’t?). I made a sushi cake out of Chirashi Sushi thanks to my Japanese mommy friend who gave me this idea, and with leftover ingredients I made Temari Sushi using thin egg crepes (see my other examples of Temari Sushi here).

Chirashi Sushi Cake for 6bittersweets III
I am not much of a baker but this sushi cake was very easy to make. My daughter and I had a wonderful time making it and it was delicious! Thank you Xiaolu for inviting me today. Now everyone, let’s get ready to cook!

Thursday, December 8, 2011

Guest Post: Coconut Rice

You may have noticed that I'm not posting recipes as frequently these days. With both final exams and GREs descending on me in less than 2 weeks, I've simply had to shelf my planned posts until winter recess (with one exception this weekend ^-^). Luckily my dear friend Sala of Veggie Belly has kindly stepped in with an absolutely delicious and doable recipe for her fragrant coconut rice! You may recall that I shared a chocolate chestnut cake roll on her blog back in June. We lived not too far from each other then and I've really missed her company since she moved to the West Coast. While I've never tasted this specific dish of hers, I've sampled enough of her cooking to have confidence that all her recipes are dynamite! Please give your warmest welcome to the exceedingly sweet and talented Sala!

ingredients-for-coconut-rice-horz
What I enjoy the most about blogging is the fact that I’ve met some amazing, like-minded people through blogging. And that’s how I met Xiaolu; through my blog. After weeks of emailing back and forth, we met up for a meal. It was the start of a great friendship, and exchange of ideas. I’ve come to admire Xiaolu for her passion for baking and blogging, and her meticulous food styling. I’m delighted to guest post today and share with you a simple, flavorful, childhood recipe.

coconut-rice-in-hand2
Coconut rice was a staple school lunch. I’d take it to school in a little tiffin box, and it always tasted great, hot or cold. Now, coconut rice has become a standard weeknight meal for me. It’s easy to put together and served with a steamed or curried vegetable like my cauliflower broccoli poriyal or some spinach dal and some yogurt, makes a complete meal.

curry-leaves-and-black-mustard
Good quality, fresh coconut is essential for this recipe. You can find fresh-frozen grated or shredded coconut at Indian and Asian stores. Just break off a chunk and let it thaw on your counter top.

If you like some fruity sweetness in your coconut rice, throw in 2 tablespoons of raisins or dried cranberries or dried apricots.

Tuesday, August 16, 2011

Guest Post: Summer Greens Salad with Grapes, Goat Cheese, and Walnuts

A few months back, I had the honor of sharing a guest post for Joy of Joylicious blog on her birthday. She is one talented lady, so I was delighted and not a bit surprised when many of you were as excited to discover her as I was to introduce her. There's been plenty of fabulous stuff going on since then over at Joylicious, ranging from a website redesign to irresistible new recipes like these honey yogurt berry popsicles. But being the sweetheart she is, Joy still took the time to make us a lovely picnic-worthy summer salad. And here to tell you all about it, I present to you my good friend, Joy!



Joylicious Guest Post 2
I met Xiaolu this year through the wonderful World of blogging. I was initially attracted to her jaw-dropping photos on 6 Bittersweets and with time have discovered that her inner beauty was just as beautiful as her talent. She was sweet enough to bake me cupcakes on my birthday and even mailed me the adorable pompoms she used to decorate them with. See why I love this girl? You’re the sweetest Xiaolu, thank you for having me guest post on your blog today.



Joylicious Guest Post 1
When I was a little girl, my family loved going on picnics. My fondest memories were of us laying a big blanket across the softest patch of earth we could find. Dad would carry the large cooler of food, Mom trotting along with miscellaneous bags of “stuff”, and I’d follow clumsily behind lugging a Sprite bottle half the size of my body (at the time.) We’d sit there enjoying chive dumplings dipped in chili oil, drunken chicken with ginger and scallions, boiled peanuts, marinated beancurd – what? You thought I was going to say, sandwiches and potato salad?



Laying there for hours, we’d talk about our hopes and dreams, laugh about memories of our families back home. We’d play card games that mostly involved math because dad said my math skills were subpar at best. But it was still fun, promise =). And we’d always end our picnics with my favorite part.



Joylicious Guest Post 3
The food would be packed up, trash thrown away, and when there was nothing else left except for the blanket on the ground I’d lay in the middle of it. Mom and dad would grab opposite ends of the blanket and with a slick flick of their wrists they’d fling me up to the sky. I’d fly up so-high that I’d be only inches away from the clouds. Closing my eyes, embracing my weightless moments in the air, laughing so hard my stomach would hurt as tears streamed down my face. Though I’m no longer small enough to be thrown into oblivion, I still very much love my picnics.



With Summers being blistering hot, the only thing that I feel good eating are salads. They’re light, easy to prepare and most certainly healthy. This recipe would be perfect for picnics – Summer Greens with Tart Cherries, Goat Cheese and Walnuts. Dress the salad when you’re ready to eat to ensure the best results.



Joylicious Guest Post 4
Summer Greens Salad with Red Grapes, Goat Cheese, and Walnuts [Printable Recipe]

Serves 4; prep time: 15 minutes



5 cups of mixed greens, washed

1/2 cup red grapes, washed

1/4 cup thinly sliced red onion

1/4 cup walnuts

4 oz. goat cheese

2 Tbsp high-quality olive oil

Fleur de sel salt and freshly cracked black pepper to taste



In a large bowl mix greens, grapes, onion, and walnuts together. Drizzle generously with olive oil and top with salt and pepper. Top with goat cheese slices (1 oz. per serving) and serve immediately.