Holy Heaven!

Somethings with which I am endlessly in love. Breakfast in bed. A pretty frock. Paris. And of course, cha cha champagne. Ahhhh...sweet, sweet heaven. 

Photos: Breakfast in Bed ~ Faye Toogood, via BBF Dress by Juan Jooliva via This is Glamorous; Paris ~BellaRose by Liz, via Flickr; Champy display ~ LivingEtc.

Ravenous in Roppongi?

You've walked the Meiji Jingu gardens, shopped the Prada Building, lunched in Ginza, gazed at the fashionable youth in Harajuku and gone gaga in Shibuya...

Now, it's time for the ultimate Japanese dive, inspired by none other than Japanese film legend, Toshiro Mifune.  Having starred in sixteen of Akira Kurosawa's most memorable films, Mifune upheld a single philosophy throughout his extensively cool career, "simplicity, honor and bravery." This sentiment is spiritedly maintained by his family at their fantastic restaurant in Tokyo, MIFUNE.  Kushiyaki is the specialty of the restaurant; a true testament to Japanese traditionalism.

Mifune is simple and amazing.  The vibe is cool and clam.  Old school Japanese decor.  Shoes removed.  Sake ordered.  Pork belly kushiyaki is to die for.  Service is impeccable.  Food is dreamy, dreamy, dreamy.   

Mifune. Nankai Bldg. 1F, 7-18-7, Roppongi, Minato-ku, Tokyo

Farfalle with Homemade Veggie Sauce and Grilled Fennel

Things you'll need:

2 Medium-sized fennel bulbs and reserved fronds (bulbs trimmed, washed + cut lengthwise)

Extra virgin olive oil

Balsamic Vinegar

Salt & Freshly ground black pepper

Evaporated cane sugar or honey

Farfalle (bow-tie) pasta (1/2 cup reserved cooking water)

Crimini mushrooms (cleaned + sliced)

1/2 Spanish onion (thinly sliced)

2 Cloves garlic (finely minced)

Cherry tomatoes (halved)

1/2 cup of red or dry white wine (whatever you have on hand)

Fresh mozzarella (cut into cubes)

First you want to get your fennel bulbs sliced and into a simple marinade.  Remove stalks and reserve fronds for sauce.  Once that's done, slice the bulb lengthwise into 1/4 - 1/2 inch thick slices.  In bowl, coat fennel slices with extra virgin olive oil, balsamic vinegar, salt & freshly ground black pepper and a pinch of evaporated cane sugar (or honey).  Let sit for up to one hour.  

Boil large pot of salted water.  Cook pasta according to directions on package.  Remember to reserve some of the cooking water for sauce. 

Meanwhile, preheat grill pan for fennel and in large saute pan, heat evoo and begin to saute mushroom, onion and garlic.  Add a sprinkle of salt.  Once they begin to sweat and cook down in size add 1/2 cup wine.  Reduce by half.  Add halved cherry tomatoes and fennel fronds.  Allow sauce mixture to cook on low heat for several minutes.  

On preheated grill pan add fennel slices.  Grill for approximately 5-7 minutes on each side - allowing them to brown.  Once grilled just cover with foil and set aside.  

Returning to your sauce, gently squash tomatoes with fork.  Add pasta directly to saute pan and add reserved cooking water if needed.  Add mozzarella cubes.  Mix thoroughly.  

Serve in your favorite pasta bowl and top with the grilled fennel.  A glass of the wine you used for cooking is highly recommended.  

A great vegetarian dish and can be prepared with fresh ingredients all year round.  

Buon appetito! 

Bright copper kettles and warm woolen mittens

When the dog pees

When my spanish sucks

When I'm feeling sad

I simply remember my favorite kitchen things 

And then I don't feel so bad

A Bowl of Lovely...Vegetable & White Bean Soup

Things you'll need:
2 medium-sized leeks (white and pale green parts only) - properly cleaned and chopped
1/2 yellow onion - chopped
1 tablespoon butter
1 tablespoon extra virgin olive oil
Salt & Pepper to taste
2 carrots - chopped
3 celery stalks (including leaves) - chopped
1 pepper (whatever color looks the best to you - red or yellow works nicely) - chopped
Large handful of sliced crimini mushrooms - properly cleaned
1 large can of diced tomatoes (with the juice)
3-4 cups chicken stock (or whatever stock you have on hand)
1 small bunch spinach - roughly chopped
1 can of white beans - thoroughly rinsed
Freshly grated parmesan cheese

*This is a pretty forgiving soup - if there's something you don't have on hand, skip it or throw something else in to replace it!

In large dutch oven or heavy bottomed pot melt butter with extra virgin olive oil. Add leeks and onion - saute until tender and just beginning to turn golden. Season with salt and generous amount of freshly cracked black pepper. Add carrots, celery, pepper and mushrooms. Cook until vegetables begin to soften and browning begins on bottom of pot - approximately 6-8 minutes. Add can of tomatoes and juice. Scrape up all brown bits from bottom of pot. Add your stock and bring to boil. Reduce heat and cover for 15-20 minutes. Add beans and spinach. Cook for several more minutes over low heat, until the spinach wilts. Serve in your favorite soup bowls and sprinkle with just a bit of freshly grated parmesan cheese.  A slice of warm whole wheat bread is always a nice addition to this dish!

No matter the time of year or the weather outside, this bowl of lovely does a body good.

Altitude Note: Keep in mind that water and other liquids evaporate faster and boil at a lower temperature, so you may have to add more stock than for what my recipe calls.
Preparation Note: Here's a link with tips on cleaning leeks
http://localfoods.about.com/od/preparationtips/ss/CleanLeeks.htm
Photos: Caroline