Recipes, Food Photos & Discussion at Nibbledish

Fegato alla Veneziana

Sat, 05 Dec 2009 21:04:52 +0100

While liver may not be to everyone's taste, this recipe is certainly to mine. The saucy onions match perfectly with the liver, especially with the aid of a nice, crusty loaf of bread.

Melt 2 T Butter in large pan with some olive oil over low heat. Add…

Mountain Man Burger

Sat, 05 Dec 2009 01:18:26 +0100

This burger is based on my favorite burger from back home, at a place called the Trufflehunter. Being in Japan, I had to improvise and make my own. The rye bread used for this is probably the first ever baked in my tiny town. If you want a seriously filling…

Tampopo Special Ramen

Mon, 29 Jun 2009 14:11:13 +0100

This is ramen inspired by the fantastic movie Tampopo (タンポポ）, a classic of both food and Japanese cinema.
I made it for my family in recognition of my big move to Japan next month. Here is a clip from the film which I think you might enjoy.

Peking Duck Gyoza

Sat, 13 Jun 2009 19:06:29 +0100

Although this is more a filling idea than a proper recipe, this was so delicious I decided to post it anyway.

Anytime I make gyoza, I either have leftover filling or leftover wrappers. This time I had wrappers and so I decided to do something new with them.…

Tekitouna Gyoza (適当なギョーザ )

Mon, 08 Jun 2009 11:40:51 +0100

I was taught to make these by a friend of mine who learned how to cook Japanese food as part of his training to become a kodo drummer in Japan.

Tekitou means makeshift or thrown together. Basically these are gyoza that will turn out well no matter what.

Nobu Black Cod

Mon, 08 Jun 2009 11:02:37 +0100

This miso-marinated black cod is served at the famous Nobu restaurant in New York. It's one of the easiest fish recipes I've ever made, but full of excellent flavor.

Mix the marinade ingredients.
Marinate fish for 1 to 24 hours.
Preheat your over to 400F.
Brown the fish on both sides…

Sea Urchin Pasta

Mon, 08 Jun 2009 10:54:37 +0100

I had sea urchin roe left over from my Egg and Uni Sakai and this pasta is the result. The rich cream is a perfect match for the uni. I served this alongside black cod.

Begin boiling your salted water for the pasta, adding your noodles when…

Strawberry Shortcake

Sat, 06 Jun 2009 15:30:25 +0100

Strawberry shortcake the way my mom used to make it.
This recipe will result in a lighter, less biscuit-like cake than most strawberry shortcakes, similar to what you might find at an Asian bakery.

Mix the cake mix with the water and eggs, and bake 350F until it passed…

Egg and Uni Sakai

Sat, 06 Jun 2009 15:07:11 +0100

This recipe is inspired by a dish I saw the Iron Chef French (坂井宏行) prepare for a sea urchin roe battle on the original Iron Chef show. I don't know if it's Iron Chef caliber, but it is delicious.

Allez cuisine!

First cut the…

Original Alfredo

Fri, 08 May 2009 22:09:51 +0100

This is an approximation of the original Fettuccine Alfredo as invented by Afredo di Lelio at the turn of the century, a double-butter rendition of the classic fettuccine al burro, created in order to rejuvenate his wife's failing appetite after she gave birth. Or so the story goes.

Strawberry Mochi

Mon, 27 Apr 2009 12:11:46 +0100

These were mochi I made for my grade-school students, to whom I was teaching Japanese, on their last day of class. I wanted something Japanese and easy, and since I don't have a steamer, I decided to try making mochi in the microwave.

It was super easy, but…

Simple Spring Caprese

Sat, 18 Apr 2009 19:15:48 +0100

It's getting to be the season when tomatoes are coming back into season, and that makes another excuse to eat fresh mozzarella.

This is an easy appetizer version of the classic, perfect for parties, because it can be eaten by hand. There's no real technique to this, but the…

Teriyaki Tsukune

Tue, 14 Apr 2009 16:01:49 +0100

Mix chicken with egg, onion, sugar, soy sauce until all is combined.
Shape mixture into 10-12 cakes and dust with cornflower. Place cakes on an oiled pan over moderate heat and cook until brown (about 3 minutes), flip and cook the other side.

Once the meat is…

Pork Belly with Red Wine Reduction

Fri, 13 Mar 2009 19:26:10 +0100

I really wanted to make pork belly after having it for the first time. Thinking of ways to cut through the fattiness of it, I decided upon a red wine reduction. For my first attempt I can modestly say that I succeeded admirably. Thanks to yongfook's pork belly recipe for…

Lamb Osso Bucco

Fri, 13 Feb 2009 21:56:19 +0100

I know that lamb isn't the usual, but veal shanks are so expensive and I love the taste of lamb in this recipe. My dish also includes both the gremolata of a more traditional preparation and the modern inclusion of tomatoes in the sauce. It was a delicious meal. Serves…

Squash and Brie Pizza

Mon, 09 Feb 2009 14:30:24 +0100

Squash Sauce:
Roast squash and garlic together in a pan for around 50 Minutes on 400 degrees Fahrenheit, or until the squash is tender. Puree or mash, adding salt and pepper and streaming in the olive oil until the texture is agreeable.

Pizza:
Preheat oven to 550F. Cover…

Marrow ala Henderson

Wed, 14 Jan 2009 14:17:45 +0100

Preheat your oven to 450 degrees Fahrenheit.
Put the marrow bones on a foil-covered baking sheet and roast for 15 minutes, or until a knife slides through the marrow easily, but before it begins to disintegrate out of the bone.

In the meantime, mix the olive oil…

The Egg and I (Egg and Leek Salad)

Thu, 08 Jan 2009 11:48:27 +0100

I needed to practice my egg poaching and was in the mood for a light lunch. This salad was the result. The egg and leeks were a good match, and a nice contrast with the vinaigrette.

First cook leeks until tender in a pan on medium heat with…

Boeuf Bourguignon with Garlic Mashed Potatoes

Sun, 04 Jan 2009 11:48:21 +0100

Stew:
Cook the blanched bacon in a large frying pan with olive oil until brown.
Remove the bacon to casserole dish and brown beef in the grease (salt and pepper a bit) before adding that also to the casserole dish.
Pour out most of the grease and cook…

Lamb Couscous

Fri, 24 Oct 2008 16:57:15 +0100

Heat olive oil in large frying pan, add onions, 2/3 garlic and tomatoes. Add cinnamon, turmeric, cuminand paprika as desired (I like them in that order, but I love cinnamon) and a little salt and pepper. Cook until the onions begin to soften a little and add some white wine,…