Meat Doria

Ingredients:

• 1/2 large onion
• 1 celery stalk
• 1 carrot
• 6 mushrooms
• 2 Tbsp. olive oil
• 1 bay leaf
• 1/2 lb beef (preferably beef 70% & pork 30%)
• 1/4 cup red wine
• 1 (14.5 oz) diced tomato can
• 1/2 tsp. sugar
• Vegetable broth
• 3 Tbsp. Ketchup
• 3 Tbsp. Tonkatsu sauce
• 1 Tbsp. butter
• Sea salt/Kosher salt
• Freshly ground black pepper
• Cooked Japanese rice (to fill up the bottom of your baking dish)
• 3/4 - 1 cup Mozzarella cheese
• 3/4 - 1 cup parmesan cheese
• 2-3 Tbsp. Panko
• Fresh parsley for garnish

Instructions:

1. Finely chop the onion, celery, carrot, and parsley and slice the mushrooms.
2. In a large skillet, heat oil on medium high and cook the bay leaf until fragrant. Then sauté the onion and the celery until soft.
3. Add the mushroom and the carrot and cook until soft.
4. Add the meat and pour red wine. Use a wooden spoon to break up the meat.
5. When the meat is almost cooked, add tomatoes with their juice and the sugar. Then add vegetable broth until all the ingredients are covered.
6. Add Ketchup and Tonkatsu sauce and bring it to a boil.
7. Remove excess fat from the soup.
8. Reduce heat to medium low and simmer (without a lid) until most liquid is evaporated. When you move the meat sauce and see the bottom of the skillet, it’s done cooking.
9. Add the butter and season with salt and pepper.
10. Butter the baking dish and put rice.
11. Pour the meat sauce on top of rice. Then sprinkle 2 kinds of cheese and Panko on top.
12. Set the oven setting to broil (high) and broil for 2-3 minutes until the cheese is nicely melted and turns golden color. Garnish with parsley and serve.

Sukiyaki

Ingredients:

• 1 lb thinly sliced beef for Sukiyaki
• 8 Napa cabbage leaves
• ½ bunch Shungiku (Tong Hao in Chinese, or Garland Chrysanthemum)
• 5-7 Shiitake mushrooms, curve decorative shapes
• 1 pkg enoki mushrooms
• 1 pkg maitake mushrooms
• 1 Tokyo Negi
• 1 Yaki Tofu
• 1 pkg shirataki noodles (yam noodles) or cellophane noodles, rinsed and drained
• 1/3 carrot, curve into flower petals
• 1 Tbsp. oil or lard
• 1 Tbsp. brown sugar
• 1 cup dashi stock (or water) to dilute the sauce
• 4 pasteurized eggs for dipping (please use very fresh raw eggs), beaten in each dipping bowl
• 1 pkg Udon 
• Sukiyaki sauce 

1. Cut all ingredients into bite-size pieces and arrange them on a large plate
2. Set a portable gas cook top at the table and put a cast iron pot. Heat oil in the pot.
3. Add beef.
4. Sprinkle brown sugar
5. Flip the beef.
6. Pour half of Sukiyaki Sauce in the pot.
7. Bring it to a boil.
8. Add other ingredients and put a lid.
9. When it boils again, lower the heat and let it simmer until all of the ingredients are soft. If the sauce is salty, add dashi stock to adjust. Crack one egg into a small serving bowl (serve per person) and beat carefully. Dip the cooked sukiyaki into the egg and eat. The salty taste will be more mild after dipping the egg.
10. When you add more ingredients later on, adjust the sauce in the pot by adding more Sukiyaki Sauce and/or dashi stock. The sauce in the pot can get salty by cooking for a long time. In that case, add dashi stock to dilute the sauce. On the other hand, if the sauce got diluted by adding lots of veggies, then add more Sukiyaki Sauce.

Korokke

• 2 lb. (about 4) russet potatoes, peeled and halved
• Salt
• Freshly ground black pepper
• 1 Tbsp. butter
• 2 Tbsp. oil
• 1 large onion
• 1 lb. ground beef
• Salt
• Freshly ground black pepper
• 3 eggs
• 2 cup Panko
• ½ cup flour
• Oil for deep frying
• Tonkatsu Sauce

1. In a large pot, put water and potatoes and bring it to a boil. Cook potatoes until a skewer goes through the potato easily.
2. Remove the potato from the heat and drain the water completely. When you do so, use a lid to partially cover so the potatoes don’t fall out from the pot.
3. Move the pot back to the stove. On low heat shift the pot so that remaining moisture will completely evaporate (but don’t burn them).
4. Transfer the potatoes into a large bowl and mash the potatoes. Add salt, pepper, and butter.
5. Meanwhile, chop onion finely.
6. In a large skillet, heat oil on medium high heat. Sauté onion until soft.
7. Add the meat and break it up with a wooden spoon. When the meat is cooked, add salt and black pepper. Turn off the heat and let it cool.
8. Before adding the meat into the mashed potatoes in the bowl, get rid of the juice from the meat. If the mixture is too soft due to too much liquid, you can’t make a nice korokke shape and it won’t be the right texture when you bite into it.
9. Set aside till cool down a bit (so you can actually hold the mixture with your hands).
10. While the mixture is still warm, but not hot, start making Korokke balls (mom made little one for the kids). Let the Korokke balls rest in the fridge for 15-30 minutes (make sure they are completely cool before deep frying).
11. Dredge each ball in flour, egg, and Panko. Put the Korokke back in the fridge till oil is ready for frying.
12. In a wok, heat oil over medium high heat. Deep fry Korokke until they are golden brown (How To Deep Fry Food). Inside is already cooked, so all you need to do is to make it nice brown color.
13. Transfer Korokke to paper towels and let the oil absorbed in the paper. Serve immediately with Tonkatsu Sauce.

Nikujaga

Ingredients:

• 1 large onion
• 1/2 carrot
• 2 medium potatoes
• 1/2 lb thinly sliced meat (usually beef or pork)
• 1 pkg shirataki noodles
• A couple of snow peas/green beans/green peas for decoration, accenting green color.
• 1 Tbsp. vegetable oil
• 2 cup (500ml) dashi stock
Seasonings
• 4 Tbsp. mirin
• 4 Tbsp. soy sauce
• 2 Tbsp. sake
• 1 Tbsp. sugar

1. Make dashi stock
2. Cut the onion into 10-12 wedges. Peel and cut the carrot lengthwise in half and chop into rolling wedges.
3. Cut the potatoes into 4 wedges and smooth the edge of potatoes. If the pieces have sharp edges then they are likely to break into pieces during the cooking process from bumping into each other. We call this Japanese cutting technique mentori. Soak the potatoes in water to prevent from changing color.
4. Cut the sliced meat in half. Rinse and drain shirataki noodles.
5. Remove string from snow peas and cook them in boiling water for 30 seconds and take them out.
6. Then cook shirataki noodles in the boiling water for 1 minute and cut in half.
7. In a large pot, heat oil on medium heat and sauté the onion.
8. When the onion is coated with oil, add the meat and cook until no longer pink.
9. Add the potatoes, carrots, and shirataki noodles.
10. Add dashi stock and Seasonings bring to a boil.
11. Once boiling, turn down the heat to medium and skim off the scum. Make sure all the ingredients are flat and most of ingredients are covered by the soup.
12. Place otoshibuta and simmer on medium heat for 10-15 minutes, or until vegetables are cooked. Otoshibuta is necessary to maintain the shape of the vegetables being stewed. Do not mix the ingredients while cooking; Otoshibuta will help the flavor circulate automatically.
13. Turn off the heat and discard the otoshibuta. Let it stand until 30 minutes before serving. The flavors will soak into the ingredients while cooling down. If you don’t have time for this, it’s also okay.
14. When you heat it up again, pour the soup on top of the ingredients with a spoon a couple of times. Check the flavors for the last time. When it’s almost ready, toss in the snow peas to warm them up. When ingredients are heated through it’s ready to serve.

Potato Salad Pork Roll

• Japanese Potato Salad
• 1 pkg (5 oz) sliced pork (for shabu shabu) from Japanese market
• ¼ cup corn starch
• 1-2 Tbsp. sesame oil
Sauce
• 2 Tbsp. soy sauce
• 2 Tbsp. mirin
• 1 ½ tsp. sugar
• ½ tsp. ginger, grated

1. Place Japanese Potato Salad on the bottom end of a piece of sliced pork and roll to wrap it up with the sliced meat.
2. Dredge the rolls in corn starch or sprinkle corn starch on top of rolls. Remove excess corn starch off from the meat.
3. Heat 1 Tbsp. of sesame oil in a large skillet over medium high heat. Gently place the meat rolls in the pan and brown all sides. Do not touch the meat unless the bottom of the meat is nicely golden color. Then turn to brown all sides. If you start turning the rolls too often, the potato salad will come out from the side. If you need more oil to brown the meat faster, add another 1 Tbsp. of sesame oil.
4. When all sides are nicely golden browned, cover and cook 3 minutes on medium-low heat.
5. Add Sauce. Shift the frying pan and rotate the meat rolls to coat evenly. Serve immediately.

Gyoza

• 1 lb ground pork
• 3-4 cabbage leaves, finely chopped
• 2 green onions, finely chopped
• 3 Shiitake mushrooms, finely chopped
• 2 cloves garlic, minced
• 1 Tbsp. minced ginger
• 1-2 pkg Gyoza wrappers
• 1 Tbsp. oil for each batch of frying Gyoza
• ¼ cup water for each batch of frying Gyoza
• 1 Tbsp sesame oil for each batch of frying Gyoza
Seasonings
• 2 Tbsp. sake
• 1 Tbsp. sesame oil
• 2 tsp. soy sauce
• 1/2 tsp. salt
• Freshly ground black pepper
Dipping Sauce
• 1 Tbsp. rice vinegar
• 1 Tbsp. soy sauce
• 1/8 tsp. La-Yu (Japanese chili oil) (optional)

Instructions:

1. In a large bowl, combine ground pork, minced vegetables, and Seasonings. Knead the mixture with hands until it gets sticky.
2. Wrap the filling with Gyoza wrappers (place a link here). If you don’t fry Gyoza right away, sprinkle corn starch on a plate before you place Gyoza. That way it won’t stick to the plate.
3. In a large non-stick frying pan, heat oil on medium high heat. When the pan is hot, place 5 Gyoza in a row (touching each other) and place another 5 Gyoza next to them.
4. Or you can arrange them in a circular shape.
5. When Gyoza is browned (see below), pour water and put the lid on. Turn the heat to high and steam Gyoza till most of water evaporates. Be careful not to overcook Gyoza because it will burn easily.
6. When most of the water is evaporated, remove the lid to let any remaining water evaporate. Add sesame oil around the edge of the inner pan and cook uncovered until Gyoza gets nice and crisp on the bottom.
7. Scoop the 5 Gyoza together and transfer to a plate. Or for the Gyoza lined up in circular shape, place a serving plate on top of the pan and quickly flip. Serve immediately with dipping sauce.

Cucumber Salad

• 2 Japanese cucumbers (2/3 English cucumber)
• Sea salt
• 1 Tbsp. wakame
• 4 crab sticks (kanikama) (optional)
• Roasted white sesame seeds (optional)
Dressing
• 3 Tbsp. rice vinegar
• 1 Tbsp. sugar
• 1/2 Tbsp. soy sauce
• 1/4 tsp. salt
• 2 Tbsp. dashi stock *

Instructions:

1. If you are using Japanese cucumber, this step called “Itazuri” is necessary. Wash the cucumber and sprinkle salt. With both hands, rub the cucumber against the cutting board. It removes the pointy bumps on the cucumber and it helps absorb the dressing.
2. Peel the cucumber and slice into thin slices.
3. Sprinkle salt and rub the cucumber each other gently with hands. After cucumber is wilted (about 5 minutes), wash the cucumber under cold water. Squeeze the cucumber to get rid of water.
4. Put dried wakame in a small bowl and soak in water. After 10 minutes, squeeze dry to get rid of water.
5. Cut the crab sticks in half.
6. In a small saucepan, combine dressing ingredients and mix well. Heat until sugar is all dissolved. Remove from heat and set aside.
7. In a large bowl, combine cucumber, wakame, and crab sticks. Pour the dressing over and mix together. Sprinkle sesame seeds and enjoy at room temperature or chilled.

Sunomono (Cucumber Salad)

• 1 Tbsp. wakame (seaweed)
• 1/2 English cucumber (or 1 Japanese cucumber)
• 1 tsp. salt
• 1 thinly sliced ginger (optional)
Dressing
• 3 Tbsp. rice vinegar
• 1-2 Tbsp. dashi stock
• 1 Tbsp. sugar
• 1 Tbsp. soy sauce
• 1/2 Tbsp. sesame oil

Instructions:

1. Soak wakame in water for 10 minutes. Drain well and transfer to a bowl.
2. Peel the cucumber. Instead of peeling all the skin, alternate so it looks nice. Then cut in half lengthwise (if you use English cucumber) and slice into very thin slices.
3. Sprinkle sliced cucumber slices wtih 1 tsp. salt and rub with hand. Set aside for 2-3 minutes. Then squeeze water out and transfer to the bowl. Chill until you are ready to serve.
4. Combine Dressing ingredients in a small saucepan and cook on high heat until the sugar melts completely. Set aside and let it cool down.
5. Right before you serve, pour the dressing over cucumber slices and wakame and mix well together. Serve in small individual dishes.
6. (Optional) Peel the skin of the ginger slice and cut it into julienne pieces and soak in water for a few minutes (so it is not strong ginger taste). Garnish the ginger on top.

Renkon Chips

• 1 (1/2 lb) Renkon (Lotus Root)
• Vinegar water: 2 cups water + 1 tsp. (rice) vinegar
• Oil for deep frying
• Himalayan Pink Salt (or sea salt)
• Dried Seaweed Powder (Aonori) (optional)

Instructions:

1. Rinse the renkon and either cut with knife or use a mandolin slider to make 1/8 inch thin slices (see below). I don’t peel off the renkon skin as it gives nice look but it’s up to you.
2. Soak the sliced renkon in vinegar water for 5-10 minutes. Vinegar water will prevent the renkon from changing to a dark color.
3. Rinse and drain well.
4. And pat dry on paper towel – make sure to wipe off all the liquid.
5. Heat the oil to 340F (170C) on medium high heat. Drop a piece of renkon to see if it’s ready. If it comes right up, then it's time to deep fry.
6. Deep fry until renkon gets crispy and golden color.
7. Once they are nicely fried, spread on a wired rack or paper towel to drip excel oil. Season with salt and aonori and serve immediately.

Potato Salad

• 2 Russet potatoes
• ½ tsp. salt
• 1 egg
• 2 ½ inch carrot
• ¼ cup corns
• 2 inch English cucumbers (The cucumber in this photo is about 3 inches, but you just need bout 2 inches)
• 2 black forest ham slices
• ¾ cup (12 Tbsp.) Japanese mayonnaise
• Salt
• Fresh ground black pepper

Instructions:

1. Peel potato skins and cut into 1 ½ inch pieces. They should be roughly about the same size so that they’ll be done cooking around be the same. Put potatoes in a large pot and add water until it covers all the potatoes.
2. Boil potatoes with high heat. After water boils, lower heat to medium and cook until a skewer can goes through the potato smoothly. Drain the water from pot and put the potato back on the stove again.
3. On the stove, evaporate water and moisture of the potatoes over medium-high heat (for less than 1 minute). Shift the pot in circular motion so the potatoes wont’ get burnt. When you see there no liquid in the pan, remove from heat.
4. Mash the potatoes but leave some small chunks for texture. Sprinkle salt and transfer it into a big bowl and let it cool on the kitchen counter.
5. Meanwhile prepare a boiled egg. Remove the shell and mash the egg with a fork in a small bowl. Set aside.
6. Cut carrots into quarter (or half) and then slice it thinly. Put them in a microwave-safe container and cover it with water. Microwave for a few minutes until a skewer goes smoothly through the carrot (don’t overcook). Drain water and cool down.
7. Peel the cucumbers (leave some skin on to create stripe pattern) and cut into quarter. Then slice it thinly.
8. Dice the sliced hams into small size.
9. Prepare and boil corn (canned corn kernels works as well).
10. Add hams and veggies into the mashed potato bowl. Grind some pepper over and mix well.
11. Add mayonnaise.
12. Add boiled eggs and mix a bit but don’t over do it. Let it cool and keep in the fridge till you are ready to serve.

Spinach Gomaae

• 1 bunch (½ lb, 220g) spinach
• A pinch of salt
Seasonings
• 3 Tbsp. roasted white sesame seeds
• 1 ½Tbsp. soy sauce
• 1 Tbsp. sugar
• ½ tsp. sake
• ½ tsp. mirin

Instructions:

1. Wash fresh spinach and boil lots of water in a large pot. While waiting for the water to boil, go on to the next step.
2. (OPTIONAL) Put sesame seeds in a frying pan and roast them on medium heat until 2-3 sesame seeds jump (similar to popcorn). Keep shaking the pan to rotate the sesame seeds so they won't get burnt. Remove from the heat immediately.
3. Put the roasted sesame seeds in a circular grinder and grind them with a wooden pestle (while it’s hot). If you don’t have a Japanese grinder any other spice grinder will do.
4. Add sugar and mix well, then add soy sauce, sake, and mirin. Mix all together and set aside.
5. When water is boiling, add a pinch of salt into boiling water. Put spinach in the pot starting from the stem because they take longer to cook. Push all the spinach into the water. Cook for 1 minute.
6. Drain and soak the spinach in cold water until cool.
7. Collect spinach from the bowl and squeeze water out of the spinach.
8. Cut spinach into 2” lengths. Dry the bowl with towel and put the spinach back in the bowl.
9. Add the sesame sauce into the bowl and mix well.

Marinated Mushrooms

• 1/4 cup olive oil
• 8 ounces pearl onion, peeled
• 1 pound button mushrooms, cleaned and trimmed
• 1 tablespoon tomato paste
• 2 plum tomatoes, coarsely chopped
• 3/4 cup dry white wine
• 3/4 cup water
• 3 tablespoons lemon juice
• 2 teaspoons whole coriander seeds
• 2 teaspoons peppercorns (any variety)
• 1 dried bay leaf
• 2 sprigs thyme
• 1 tablespoon fresh dill
• 1 tablespoon fresh parsley
• 1 teaspoon lemon zest
• 1 teaspoon salt

1. Heat the olive oil over medium heat in a medium-size saucepan and sauté the onions for 6 to 8 minutes, until they turn light brown. 
2. Add the mushrooms to the pan and sauté them for 2 minutes. 
3. Add the tomato paste and the tomatoes to the pan, and stir the mixture until the tomato paste is incorporated into the mushrooms and onions.
4. Stir the wine, water, lemon juice, coriander, peppercorns, bay leaf, and thyme into the vegetable mixture. 
5. Bring the mushrooms to a simmer, uncovered, for 25 minutes, or until the mushrooms are tender and the poaching liquid is reduced and slightly thickened.
6. Remove the pan from the heat, stir the dill, parsley, lemon zest, and salt into the mixture, and let it cool to room temperature. 
7. Store the marinated mushrooms and onion in the refrigerator for 1 day before serving.

Zucchini Au Gratin

• 3 large zucchini
• 1 shallot, minced
• 2 tbsp butter

Sauce:

• 2 tbsp butter
• 2 tbsp flour
• pinch of salt and pepper
• 2 tbsp Parmesan cheese
• 1.5 cups milk

1. Grate the zucchinis using a box grater. Cover grated zucchini with paper towels, squeeze to get out liquid, let sit for 15 minutes then squeeze again to get rid of any extra water.
2. Heat two tbsp butter in a skillet over medium high heat. Add the shallot and sauté for four minutes, until soft and translucent. Add the grated zucchini and a pinch of salt and continue sautéing for another four minutes, until zucchini is soft and bright green. Remove from heat.
3. Preheat oven to 400 degrees and grease a small glass casserole dish OR individual ramekins.
4. Now, make the sauce. In a small pot over medium heat, melt the remaining two tbsp of butter. Once melted and bubbly, add the flour and whisk constantly until mixture turns the color of peanut butter. Slowly stream in the milk, whisking while you pour. Continue whisking until no more clumps of roux remain. Add a pinch of salt and pepper and continue whisking over medium heat until sauce thickens----about five minutes.
5. Once thick, pour the sauce over the zucchini and transfer to either your glass dish or your individual ramekins. Sprinkle Parmesan cheese over top.
6. Bake zucchini au gratin for 20 minutes, until bubbly and the top is golden. Let cool for 10-15 minutes before serving.

Baby Carrot Beef Rolls

• 1 pkg (½ lb) thinly sliced beef (use a package labeled as “Komagire” or “Shabu Shabu” meat)
• 24 baby carrots (depends on the numbers of sliced meat)
• Salt
• Freshly ground black pepper
• Corn starch
Sauce
• 1 Tbsp. Mirin
• 1 Tbsp. soy sauce

Instructions:

1. Combine Sauce ingredients in a small bowl.
2. Cut carrots in half or quarters and put them in a microwave-safe container. Cover the carrots with water and microwave for 3-4 minutes (depending on the thickness).
3. Dust with salt and pepper over the meat. Place 2-3 carrot pieces on each sliced beef and roll them up.
4. Dredge each roll in corn starch and remove excesses.
5. In a non-stick frying pan, heat oil on medium high heat and cook the rolls until browned.
6. Cover and cook for 1.5-2 minutes, or until inside the meat is fully cooked.
7. Pour the Sauce over and coat the rolls with sauce by shifting the pan or rotating them with chopsticks. When the sauce gets thicken, turn off the heat and transfer to a plate.

Renkon Chips ~ Lotus Root Chips

Ingredients:

• 1 (1/2 lb) Renkon (Lotus Root)
• Vinegar water: 2 cups water + 1 tsp. (rice) vinegar
• Oil for deep frying
• Himalayan Pink Salt (or sea salt)
• Dried Seaweed Powder (Aonori) (optional)

1. Rinse the renkon and either cut with knife or use a mandolin slider to make 1/8 inch thin slices (see below). I don’t peel off the renkon skin as it gives nice look but it’s up to you.
2. Soak the sliced renkon in vinegar water for 5-10 minutes. Vinegar water will prevent the renkon from changing to a dark color.
3. Rinse and drain well.
4. And pat dry on paper towel – make sure to wipe off all the liquid.
5. Heat the oil to 340°F  on medium high heat. Drop a piece of renkon to see if it’s ready. If it comes right up, then it's time to deep fry.
6. Deep fry until renkon gets crispy and golden color.
7. Once they are nicely fried, spread on a wired rack or paper towel to drip excel oil. Season with salt and aonori and serve immediately.

Cucumber Salad

• 2 Japanese cucumbers (2/3 English cucumber)
• Sea salt
• 1 Tbsp. wakame
• 4 crab sticks (kanikama) (optional)
• Roasted white sesame seeds (optional)
Dressing
• 3 Tbsp. rice vinegar
• 1 Tbsp. sugar
• 1/2 Tbsp. soy sauce
• 1/4 tsp. salt
• 2 Tbsp. dashi stock

1. If you are using Japanese cucumber, this step called “Itazuri” is necessary. Wash the cucumber and sprinkle salt. With both hands, rub the cucumber against the cutting board. It removes the pointy bumps on the cucumber and it helps absorb the dressing.
2. Peel the cucumber and slice into thin slices.
3. Sprinkle salt and rub the cucumber each other gently with hands. After cucumber is wilted (about 5 minutes), wash the cucumber under cold water. Squeeze the cucumber to get rid of water.
4. Put dried wakame in a small bowl and soak in water. After 10 minutes, squeeze dry to get rid of water.
5. Cut the crab sticks in half.
6. In a small saucepan, combine dressing ingredients and mix well. Heat until sugar is all dissolved. Remove from heat and set aside.
7. In a large bowl, combine cucumber, wakame, and crab sticks. Pour the dressing over and mix together. Sprinkle sesame seeds and enjoy at room temperature or chilled.

Wakame Cucumber Salad

• 4 heaped tbsp wakame
• 2 baby cucumbers  or 1 regular cucumber
• 1/2 tsp salt
• 10g (a thumb-length   piece) fresh ginger, peeled
• 4-6  tbsp sanbaizu 

1. Start by hydrating the wakame  by soaking it in a bowl of cold water for 10 minutes or until it is soft but not soggy -  it should be al dente. 
2. While the wakame is soaking, slice the baby cucumbers  as thinly as possible.  
3. If you are using a regular cucumber,  peel it and cut it in half lengthways, then scoop or cut out the seedy centre and slice the cucumber as thinly as possible. 
4. Whichever size cucumber you are using, soak the slices in a bowl of cold, salted water for 5-8 minutes, then drain them well, using your hands to gently squeeze out any remaining moisture.
5.  Drain the softened wakame in the same way.
6. Cut the peeled ginger into thin shreds. 
7. Put the wakame, cucumber  and ginger in a bowl and pour the sanbaizu over. 
8. Toss well, then divide among 4 dishes and serve.

Frico*

• 8 Ounces Grated Montasio Cheese
• 1 Medium Potato, Peeled & Boiled Until Tender
• 1/3 Cup Chopped Pancetta, Cooked Until Crispy
• 2 Green Onions (Scallions), Chopped, Retaining Some To Be Used As A Garnish
• Cracked Black Pepper

1. Slice the potato thinly and set aside.
2. Scatter half the cheese over the bottom of a 8 to 9 inch frying pan, then cover the cheese with the potatoe slices.
3.  Scatter the pancetta and onions over the potatoes and sprinkle with cracked black pepper.
4. Cover the potatoes with the remaining cheese and turn the burner on to medium heat.
5. Cook the frico until the bottom is a deep golden brown, about 5 to 7 minutes.
6. Place a large dinner plate over the frying pan and carefully flip the frico over onto the plate.
7. Slide the frico back into the frying pan and cook this side until golden brown like the first.
8. Turn the frico out onto a cutting board and use a pizza cutter or sharp knife to cut into wedges.
9.  Place the wedges onto a platter, and scatter the remaining green onions on top.
10. Sprinkle the top with a little additional cracked black pepper, then serve immediately.

Recipe adapted from Giallo Zafferano

Parmesan Broccoli and Cauliflower Salad*

• 2 1/2 cups bite-sized broccoli florets
• 2 1/2 cups bite-sized cauliflower florets
• 2 eggs, lightly beaten
• 1 cup grated Parmesan
• 1/2 to 1 cup olive oil
• 1/2 teaspoon kosher salt
• 4 cups lightly packed fresh spinach leaves
• 1/2 lemon, zested
• 1 lemon, juiced
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon freshly ground black pepper

1. Place the broccoli and cauliflower in a large bowl. 
2. Toss with the beaten eggs to coat evenly. 
3. Place the Parmesan in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly.
4. Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet. 
5. Warm the olive oil over medium-high heat. 
6. When the oil is hot, carefully add the Parmesan-coated vegetables. 
7. Do not overcrowd the pan. 
8. Cook in batches, if necessary. 
9. Let the vegetables cook until a crust forms, about 3 minutes per side. 
10. Turn the vegetables only when they easily release from the bottom of the pan. 
11. Drain on paper towels and season with salt.
12. Place the spinach in a large bowl. 
13. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper. 
14. Drizzle the spinach with the vinaigrette and toss to coat. 
15. Add the Parmesan coated vegetables. 
16. Toss and serve.

Grispelle*

• 1 pound yellow­ fleshed sweet potatoes (1 large or 2 small), 1/2 cup lukewarm water
• 1 teaspoon active dry yeast
• 1 1/2 cups unbleached all-purpose flour
• 1 teaspoon kosher salt

Vegetable oil for frying

Honey for serving, optional

     

1. Put the whole sweet potatoes in a large pot that will hold them comfortably.
2. Cover with 1 inch of cold water. Bring to a boil over high heat and boil until the sweet potatoes can be easily pierced with a fork, 30 to 40 minutes.
3. Drain them and set aside until cool enough to handle, then peel.
4. Using a ricer or a food mill fitted with a medium blade, pass the sweet potatoes into a large bowl.
5. Put the lukewarm water in a small bowl and add the yeast. Whisk with a fork until the yeast dissolves.
6. Add the flour and salt to the potatoes, then add the water with the dissolved yeast.
7. Combine the ingredients with your hand until they come together into a sticky dough, then knead in the bowl, using one hand to steady the bowl and one hand to knead, until the dough is smooth and well blended, about 5 minutes.
8. It will still be moist and a little sticky. Cover the bowl with plastic wrap and set aside until the dough doubles in size, about 1 1/2 hours.
   Put 1/2 inch of vegetable oil in a 10-inch skillet and heat over medium-high heat until the oil registers 375 F on a candy thermometer.
9. Oil your hands lightly, then take a golf ball-size piece of dough from the bowl and stretch it between your hands into a thick "sausage" about 8 inches long and 1/2 to 3/4 inch wide.
10. The dough is pliable and will elongate easily.
11. Carefully place that dough in the hot oil, then continue shap­ing and frying grispelle until you have four or five grispelle in the skillet.
12.  Cook until the underside is a deep golden brown, then flip the grispelle with tongs and brown the other side. Total cooking time is about three minutes.
13. Transfer the grispelle to a tray lined with paper towels. Repeat the shaping and frying until you have used all the dough.
14. Add more vegetable oil if necessary to keep the level at 1/2 inch.
15. Serve the grispelle warm, with honey for dipping