Life Goes On !

"Nature Could be a Great Graphic Designer !"
Days after the Storm, Snow is still stuck on trunks.
Adding a Fantastic Contrast.

We had the 7th Snow Storm since the day after Christmas.
This is the snowiest January we've had in New York City. I think everybody is so sick of looking at Snow Pictures by now. But the morning after the Snow Storm we couldn't help taking more pictures of the backyards and streets in the neighborhood.
If you don't have to go out, it is still a very pretty scene in Chelsea.
I also heard birds singing in the garden which we can see from our windows.
The moment the snow stopped falling, birds are coming out from somewhere. 
I think they know which houses has great Birds Seeds.
No matter how much snow has fallen on the ground, our life must go on. 
That is same for all life in New York City.  And it does. 
These pictures are the testament of our strong will... 

"Che Bella Luna !"

6AM in the morning after the Snow Storm.

The Sky was clear and I could see a Half Moon behind the Trees.

This is the Backyard which I can see from my window.

People were getting up for a White Surprise.

These were the Windows across the Back Garden.

Birds were busy having Breakfast at the White Table.

A Cardinal was dressed up for the occasion.

His singing made my morning !

There are Greens on the Street under the Thick Snow.

Waiting for Spring patiently...

Believed it or not, somebody was moving onto our block.
Days after the Snow Storm, streets are almost manageable.
But, cars are not going anywhere.

This was what trees looked against a Red-Brown Painted Building Wall.

This is almost like an Art Work or a Textile Design ?

Transitional Meal for 2nd Weekend of The New Year.

The Tree in Rockefeller Center is gone.
"Oshogatsu Kibun (means fulfilling New Year Celebration)" is over, getting back to normalcy.
So is our eating routine, the sad thing is that there are not many things we can find at Union Square Farmers' Market until Spring. You will see mainly Root Vegetables, such as Potatoes, Onions, Carrots, Leeks and Celeriac.
Sounds like you are ready to make some kind of SOUP.  
But, there is "Sun-Choke". Some people call it "Jerusalem Artichoke".  I like to call it "Sun-Choke" it sounds happier. Besides, we all need Sun in the middle of Cold Winter, don't we ?  So Let's give some of it for the stomach as well. They are Root Vegetable. 
They have not too appetizing appearance, but I love them a lot.
People eat them with skins on, lightly sautéed with butter or olive oil. But I prefer peeling them. Then slice thin to use for salad. 
Tastes like Water-Chestnut, but sweeter and crunchier.
You can find them at the Market from Fall to Spring.

"Ingredents" for Lunch.

for "Sun-Choke"

Finely Chopped Italian-Parsley, Walnuts, Garlic, and Zest of Orange, 
Mix with Olive-Oil & Sea-Salt.

"Orange Gremolatta Sun-Choke"

Since we haven't seen some of our friends since Christmas, I decided to invited them for Saturday Lunch to say "Happy New Year". Even though they are Japanese friends in New York , they will be ready to say "Until Next Year" to "Osechi and Mochi" by the second weekend in January. It's almost time for Steaks or Meatloaf. But we need to have something else for the Saturday Brunch, something between.
Eating Habits need transition as well.  So my lunch menu was some Japanese-Flavors and Western-Flavors.  In Winter time I tend to use Orange and Lemon, specially Myer-Lemon for accent flavors. It brings a little sprinkle of Spring to our foods in Winter. Besides you will be eating similar things in these cold days, for that we need to have some excitement for our taste buds.
When you use Zest of those citrus, flavors will be more saturated.
My menu was included "Sun-Choke with Orange Gremolatta". I found this recipe in the New York Magazine some time ago, I think this is "Mario Batali's Recipe". But his recipe is only a guide line, I put more Zest and I even use Orange Juice in it. He keeps the skin on, I peel them off. Simply because it looks cleaner and more appetizing to me.
I also made "Farro Salad" with Roasted Cherry Tomatoes, and Sauteed Crimini-Mushroom, Shallot and Garlic. I have made this salad since I visited "Lucca Italy" with Jonathan quite some time ago. In that part of Italy(Toscany), they make things with "Farro (Italian Grain)". Nowadays you can even find Dry Pastas made of "Farro".  
You probably know by now, I love Watermelon Radishes. They are also Root Vegetable which you can find at the Market during Winter. So I have to make some salad with them. It will look pretty and tastes good with Miso & Sesame Dressing...
For the Protein I made Shrimp with Parsley and Shallot Viniagarette with Meyer-Lemon Zest, again.
So. here's how those dishes came out...

"Tofu Canape"

Pressed Tofu with Edamame-Miso Topping.

"Chips & Dip"  My Way of Party Starters.

Greek Yogurt & Pickled Mini Red Pepper Dip.

"Farro Salad" flavored with Olive-Oil & Balsamic-Vineger.

Cooked Farro with Roasted Grape-Tomato & Sauteed Shallots & 
Mushroom & Garlic.

"Shrimp Viniagrette"

This year's choice of Protein.

"Julienned Salad"

Watermelon-Radish and Snow-Peas are Julienned, add "Sunflower Shoots"

with Miso-Goma Dressing.

 

"Ready to Eat"

Left Over "Osechi and Mochi" for Lunch.

 My Favorite Way to have "Mochi"

I believe this is how, many Japanese eat "Osechi & Mochi" after New Year's Day.
It is a quick Meal with Leftover, can be served for Lunch or Late Supper.
Yesterday afternoon I got very hungry but I did not want to go out for Lunch. 
So, I made this plate and a strong cup of Green Tea. 
This was perfect, at least for me...
The black square thing is "Tsukeyaki Mochi (Roasted Mochi wrapped with Seaweed Sheet)".
Then, Stewed Vegetables (Satoimo, Shiitake, Takenoko, Carrot, Snowpea.) and Kinpira (Carrot & JapaneseTurnip with Sesame Seeds). 
If you like to know what are those unfamiliar things, you must read my previous blog titled "Osechi in Manhhattan". 
For some people, this Lunch will be too exotic. But for me, a delicious Lunch which reminds me how I used spend the first week of New Years in Japan. 
For some of us Japanese who are living in foreign counties, this could be Nostalgic Food.
I don't know how many more of these plates I can still make before something runs out. 
But I'm sure I will enjoy all the leftovers .
The best thing is, this plate has no fat, completely Vegetarian. 
The worst thing is, If you are on "Non Carb Diet", you are in Big Trouble... 

"OSECHI" in Manhattan.

"Blue & White Imari"
They are my prized antique Imari Plates. I use only once a year.
Colorful hand-painting and Gold accents are famous for Imari
but, I love those simple Blue & White IMARI-YAKI. 

"Ingredients for Osechi"

Mochi, Kamaboko(Pink & White Fish-cakes), Datemaki(Rolled Omelette).

Japanese-Yam, Turnip, Carrot, Japanese-Turnip,
 Satoimo(Sticky Japanese Potato), Chestnut, Leek, 
Scallion, Snow-Pea, Fresh & Dried Shiitake-Mushroom.

Happy New Year !  2010 is gone, 2011 has arrived .
This may be the first time I missed watching the Crystal Ball coming down at Times Square on TV. I may still see a repeat of it along with different kinds of celebrations of New Years in the rest of the world. 
Yes, we New Yorkers will not go to the Times Square to see it. Those crazy people you saw on TV were almost all tourists from somewhere else. From New Jersey to Asia or Long Island to Europe... We don't even go near by that area until the streets get cleaned. We all say to each other "Stay away from Mid-Town between Thanksgiving and New Years Day"
I was too busy preparing "Osechi".  It is the Traditional Food of New Year's Day we have in Japan. When I was in Japan, I was not so fond of this food, but we all had to have this food at almost every meal from New Year's Day to 3rd or 5th of January. 
Every family has slightly different take on it for variety.
In Japan New Year's Day is the Biggest Holiday, food-oriented Big Holiday. 
Just like "Thanksgiving" in USA. Instead of Turkey & Pumpkin Pie, Japanese eat Vegetables & Rice Cakes on New Year's Day.

This is how Vegetable Course of Osechi is served at the Table. 

"Osechi" is made mainly of vegetables and sea food, processed in such a way you can keep them in the kitchen for a few days. So, you don't have to cook meals for at least a few days. Most of family uses "Jubako(like a bento box)" to serve. When some parts of "Jubako" get empty you can refill.  This Box of food is often accompanied by "Sake' or "Zoni" during first few days of the New Year all over Japan. 
As I said before, New Year's Day is the biggest holiday in Japan. The celebrations will start New Year's Eve. There are many things to do from that night on.
In my family, traditions would start with our grandmother's "Soba" making. Around 3 o'clock in the afternoon she started making them from scratch. Then around 11pm we'd start having home-made Soba as "Toshi Koshi Soba". It means "Changing Year's Soba". Soba is the symbol of not-too-thick-but-long (life). Wishing the New Years brings everyone a Long Moderate Life. 
After that we went to "Shinto Shrine" to pray for a Very Happy Healthy New Year. 
There we often would meet our neighbors and friends.

"Vegetable Platter"

On the Big Plate, I served "Nishime (individually stewed Vegetables)"

Carrot, Konnyaku(Taro-Root Cake),Satoimo(Sticky Japanese Potato), 
Shiitake-Mushroom, Snow-Pea, Takenoko(Bomboo-Shoot).

"Stackable Imari Jubako"

Kuri-Kinton(roasted & mashed Japanese Yam with roasted Chestnut),

Kinpira(sautied Carrot & Turnip with Goma),
 Namasu(Daikon & Carrot Vinaigrette),

Kuromame(stewed Japanese Black-Bean).

"Protein Plate"

Roasted Turkey Breast with Pomegranate Sauce, Rolled Omelette,

Kamaboko(Pink & White Fish-Cakes), 

Shrimp with Parsley Shallot Myer-Lemon Vinaigrette, 

Seaweed Roll with dried Small Fish inside.

My mom and grandmother started making things for "Osechi" a few days before New Year's Day. Basically stewing and pickling vegetable. 
They would  finish dishes they can prepare ahead, so that they don't need to cook meals during the first few days of the New Year.  By doing so they can enjoy themselves to celebrate the New Year. Normally my mom used a stackable "Jubako" to serve the "Osechi", then kept refilling with those pre-cooked vegetables and sea food. 
And "Mochi"(Sticky Rice Cakes), which we eat instead of rice. This steamed and pounded Sticky Rice Sheets, cut into individual servings, come in many shapes. The most popular shape is rectangular. We eat them in many ways. "Tsukeyaki" is the simplest way. We roast them on the stove top then dip in soy sauce, then sometimes wrap with "Nori(seawead sheet)". In my family it was always accompanied by "Hakusai Zuke( lightly pickled Nappa Cabbage)".  
But for the New Year's Day we must have "Zoni (roasted Mochi in the soup)" with many vegetables and sometimes Shrimp or Chicken or both.
I believe, there is no standard for "Zoni".  Each family makes their own style of "Zoni", including what type of soup you will maker for it.  Although I've never had it, there is "Zoni with Miso Soup" in somewhere in Japan. 
In Kyoto, Mochi comes in a round shape in "Zoni".

"Pickle Plate"

Japanese Turnip & Cucumber quick pickle with Shiso Flowers. Yama-Gobo.

"Zoni" Final Couse of New Year's Day Lunch.

Mochi with Naruto (other kind of Fish-Cake), 
Shiitake, Leek, Spinach, Mitsuba.

Even though I'm living in NYC for a long time, my Japanese blood craves that food every year. It seems, as I get older that feeling is getting stronger.
So I started making "Osechi" over 10 years ago.  At the beginning, I made only a few things, such as "Kinpira Gobo" or "Namashu" and of course "Zoni".
Now days, most of things for "Osechi" you can buy pre-made at "Sunrise Mart (my choice of Japanese Market)".  But those commercially made things for "Osech" tend to be too sweet or too salty. So little by little, I'm making more things my own way with my "Osech Cooking Bible". 

My sister or brother, even my late mother, could never imagine that I'm making "Osech" by myself. After all, I never stepped into the kitchen to cook in my home.
I started to cook since I left Japan. I think, missing Japanese Home Cooking made me start cooking. Trying to remember how my mother or grandmother used to make those dishes for the New Year's Day. Trying to remember how those dishes tasted... 
Mind you, I never took a cooking class or watched cooking shows on TV before I started cooking. I'm a self taught cook, who is lucky to have a few pro or semi-pro chefs as friends. 
I know most of the people who will read this blog, will not try to make "Osechi".  
Or maybe already know how to make them. So this is only to show you how I served "Osechi" my way...