Culinary Art Kitchen 2010.April.
Ingredients
| Scallops (raw) | 4 pieces ... Slice thinly into three, lightly season with salt, and drizzle with olive oil |
| Prosciutto | 4 slices ... Cut into suitable sizes and drizzle with olive oil |
| Turnip | 1 piece ... Cut into wedges |
| Snap peas | 8 pieces ... Remove strings |
| Cucumber | 1/2 piece ... Slice into thin rounds |
| Radish | 2 pieces ... Slice into thin rounds |
| Celery | 15g ... Julienned |
| Sprouts (broccoli sprouts) | As needed |
| Strawberries | As needed ... Quartered lengthwise |
Strawberry Dressing
| Strawberries | 120g |
| Vinegar | 1 tablespoon |
| Olive oil | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Black pepper | To taste |
| Whole-grain mustard | 1/4 teaspoon |
Instructions
- Bring a small pot of water to a boil and blanch the snap peas and turnip briefly, then cool.
- Soak the cucumber to celery in water until crisp, then drain well.
- Strawberry Dressing: Blend the strawberries in a food processor. Add the remaining seasonings and mix well.
- Gently toss the olive oil-marinated scallops, prosciutto, and the vegetables from steps 1 and 2. Plate and garnish with strawberries and sprouts. Drizzle with the strawberry dressing.
Culinary Art Kitchen 2024.Dec.
Ingredients
| Fig | 1-2 pieces ... Peel and slice into rounds |
| Gorgonzola | As needed ... Finely chopped |
| Honey | As needed |
Stick Pie
| Frozen puff pastry sheet | 1 sheet ... Thaw in the refrigerator for 30 minutes |
| Grated lemon zest | |
| Egg yolk | 1/3 piece |
| Bread crumbs | As needed |
| Rock salt | As needed |
Instructions
- Dust a cutting board with flour (strong flour), place the puff pastry sheet on it, and roll it out to about 2mm thickness with a rolling pin.
- Brush the surface with a mixture of egg yolk and water (1/2 teaspoon). Sprinkle lemon zest evenly, fold into thirds, and roll again with the rolling pin.
- Cut into 1cm x 10cm sticks, twist both ends, brush with the egg yolk mixture, and coat with bread crumbs.
- Bake in a preheated oven at 190°C for 15 minutes. Sprinkle freshly ground rock salt on the hot pastries.
- Place the figs and Gorgonzola on a plate, drizzle with honey, and serve with the baked stick pies.
Culinary Workshop - Culinary Art - 2011.April
Ingredients
| Chicken Tenderloin | 4 pieces ... Remove the tendon |
| Shishito Peppers | 10 pieces |
Mentai Sauce
| Mentaiko (Spicy Cod Roe) | 30g |
| Mayonnaise | 30g |
Steps
- Boil 2 cups of water with 1 tbsp sake in a pot. Quickly blanch the surface of the chicken tenderloin.
- Pat dry the chicken, sprinkle lightly with salt, and cut into three equal pieces. Thread alternately with shishito peppers onto skewers.
- Grill for 4 minutes, then spread the Mentai Sauce on top and grill for an additional 2 minutes. (Alternatively, use a torch to add a nice browning.)
Seafood｜Spring｜Western｜サンドイッチボックス 「ｻｰﾃﾞﾝｻﾝﾄﾞ・生ﾊﾑﾄﾙﾃｨｰﾔ巻」
Sandwich Box: "Sardine Sandwich & Prosciutto Tortilla Wrap"
Culinary Workshop - Culinary Art - 2012.Mar.
Ingredients
| 【Sardine and Cheese Sandwich】 | |
| Oil sardines | 1 can ... Drain oil |
| Red cheddar cheese | 50g ... Thinly sliced |
| Rye bread | 4 slices ... Spread butter on one side |
| Butter | 4 tsp |
| 【Prosciutto and Cream Cheese Tortilla Roll】 | |
| Prosciutto | 4 slices or more |
| Cream cheese | 30g |
| Celery and cucumber | As needed ... Julienne and sprinkle with salt |
| Tortillas | 2 pieces |
Steps
【Sardine and Cheese Sandwich】
- Layer cheese and sardines on the bread, then top with another slice of bread. Wrap in plastic wrap and apply a light weight.
- Lightly toast in a toaster oven, then cut into suitable sizes. (Garnish with Italian parsley.)
【Prosciutto and Cream Cheese Tortilla Roll】
- Spread cream cheese thinly on the tortillas. Place prosciutto on top and use celery or cucumber as the core to roll. Wrap in plastic wrap and let it rest for a while.
- Slice into rounds and serve together with the sandwiches from Step 1 on a plate.