The Good Life: September 2011

Thursday, September 15, 2011

Sake Marinade

Years ago (okay more than a decade ago), while I was working at a cooking school Chef Hiro Sone came through our kitchen to teach a cooking class. That was the first time I heard about his restaurant Terra up in Napa. He made this fish with a sake marinade that made the crowd swoon.

Sake Marinade

Chef Hiro Sone

Yield: about 3/4 cup

¼ cup soy sauce

3 Tablespoons sugar

2 Tablespoons mirin

2 Tablespoons sake

¼ teaspoon grated peeled fresh ginger

¼ teaspoon grated garlic

In a bowl, whisk together all the ingredients. I marinated my fish for about 4 hours. You can use almost any white fish then broil it in the oven.

Currently drinking

Currently Reading

Currently Donating

My cousin Steve is fundraising for a charity called Dogs for the Disabled.

Here is a little blurb he wrote about Dogs for the Disabled (D4D).

Basically, D4D trains dogs to help physically disabled folk, and (really exciting) also to work with families with autistic children! They even have a program called PAWS (Parents Autism Workshops and Support) that works with parents to get untrained family dogs to have a positive impact on kids with Autism (and their families, too).

I think they're doing a really interesting and awesome work - I've seen what a positive impact dogs can have on children and families as a whole, and I'm SURE you want to add some tangible support to get some more wind behind their sails. If you can't donate, volunteer! (if you're anywhere near Banbury)

If you want to donate...

http://www.justgiving.com/stev0

Thursday, September 8, 2011

Green Bean Slaw

adapted from Food & Wine

1 1/4 pounds haricots verts (thin green beans)

2 tablespoons extra-virgin olive oil

1 garlic clove, minced

1/4 cup plus 1 tablespoon cider vinegar

2 1/2 tablespoons water

1 1/2 teaspoons Dijon mustard

1 1/2 teaspoons honey

1 medium carrot, cut into fine julienne

1 red bell pepper, cut into fine julienne

1/2 small red onion, thinly sliced

In a large pot of boiling salted water, cook the beans until crisp-tender, about 2 minutes. Drain and place in a bowl with ice water to stop cooking the green beans. After it is cooled, drain and pat dry.

In a large skillet, heat the olive oil. Add the garlic and cook over moderate heat until fragrant, about 30 seconds. Stir in the vinegar, water, mustard, and honey.

Add the carrot, red pepper and onion and toss until warmed through, about 1 minute. Transfer to a large bowl. Add the beans and toss well. Season with salt and pepper.