• 1 quart (1 liter) of room temperature water
• 10 pieces of “kombu” (kelp) cut in 4-inches (10cm), rinsed to wipe off the salt only, DO NOT SCRUB IT !
• 1 1/2 cups of “katsuobushi” (dried bonito flakes)
• 1/2 of soy sauce
• 1/2 cup of “mirin” (sweet sake for cooking)

• 8 ounces (250g) of thinly sliced beef
• 1/2 cup of firm tofu cut into cubes (optional)
• 2 scallions (green onions), chopped into 1 inch (2.5cm) pieces
• 1 pound (500g) of dried “udon” noodles
• 8 slices of “kamaboko” (fish sausage, white inside and pink in the outer layer) cut 0.2 inches vertically (kid’s favorite)
• 1/2 cup of watercress (optional, kids may not appreciate it too much)

- 2-3  pounds (1-2 Kg) of Korean short-ribs

- 1/2 cup of  soy sauce

- 1/2 cup of brown sugar

- 1/4 cup of sesame oil

- 1/4 cup of cooking wine (*mirin or whatever leftover wine)

- 1 Tbsp of apple cider vinegar

- 5 cloves of garlic, finely minced

- 1/2 of a onion, chopped

- 3 large green onions, cut into small pieces and incl the white part (save some for garnishing)

- 2 Tbsp toasted sesame (save some for garnishing)

How to prepare

1. Combine all the ingredients (except the ribs) in a bowl and mix well until the sugar is dissolved
2. Place the ribs in a big pot with a lid or in a ziplock
3. Pour the marinate on the ribs, close the lid or the ziplock well and shake the container well so that all the ribs will be coated
4. Refrigerate overnight
5. The next morning shake the container again and refrigerate until it’s time to cook
6. Heat grill to medium-high
7. Add the meat and grill each side for about 3-4 minutes
8. Garnish and serve

- 500g (1 pound) of thinly sliced rib-eye steak

Ingredients for the marinate

- 1/4 cup of soy sauce

- 2 Tbsp of sugar ( I prefer brown sugar )

- 1 Tbsp of honey

- 1 Tbsp of sesame oil

- 1 Tbsp of squeezed lime or apple cider vinegar

- if available, 1 Tbsp of Japanese rice wine (mirin), sake or even white wine

Other Ingredients

- 3 cloves of garlic, minced

- 1/4 of a medium onion sliced into medium moon shaped slivers

- 2 green onions sliced including the white part

- 2 Tbsp of toasted sesame (optional)

How to Prepare

1. Whisk all the ingredients for the marinate together in a medium bowl until sugar is dissolved

2. Add beef and onions and use your hands to massage  it well

3. Add the rest of the ingredients , cover and leave it in the refrigerator for at least 1 hour

4. Pan fry until both sides  of the meat are cooked

Obs:

• 1/4 Tbsp of ginger, finely minced can be added as well for the taste
• Because I have children I like adding carrots, finely sliced on top of the meat that goes to the refrigerator
• If paper sliced meat is not available, partially freeze the whole chunk before slicing it across the grain
• Chicken and pork meat can also be used

Para a massa
- 3 xícaras (chá) de farinha de trigo
- 2 colheres (chá) de fermento em pó
- 1/2 colher (chá) de sal
- 200 g de manteiga em temperatura ambiente
- 2 xícaras (chá) de açúcar
- 4 ovos
- 1 xícara (chá) de leite
- raspas de 2 limões (*)
- manteiga e farinha de trigo para untar e polvilhar

Para o glacê
- 1/3 xícara (chá) de suco de limão peneirado
- 2/3 xícara (chá) de açúcar

Modo de preparo:
1) Pre-aqueça o forno a 180 ºC (temperatura média).

2) Unte com manteiga uma fôrma de bolo com furo e polvilhe com farinha de trigo.

3) Passe a farinha, o fermento e o sal pela peneira. Reserve.

4) Na batedeira, bata a manteiga até ficar fofa. Adicione o açúcar e bata apenas para misturar. Junte os ovos, um a um, batendo bem entre cada adição.

5) Diminua a velocidade e adicione 3)  aos poucos, alternando com o leite. A cada adição, bata apenas para misturar.

6) Desligue a batedeira, adicione as raspas de limão e misture com uma espátula.

7) Transfira a massa para a fôrma. Nivele a massa, girando a fôrma rapidamente sobre a mesa.

Leve ao forno pre-aquecido e deixe assar por 45 minutos. Espete um palito no bolo para verificar o ponto: se sair sujo de massa, deixe assar mais um pouco. Depois de pronto, retire o bolo do forno e deixe esfriar por 10 minutos.

9) Enquanto o bolo esfria, misture bem, numa tigelinha, o suco de limão e o açúcar. Reserve.

10) Num prato grande, desenforme o bolo e espalhe o glacê com uma colher. Sirva em seguida.

* rapadinha de limão: raspar com um descascador de cenoura. Cuidado para não perfurar a parte branca pois deixa um sabor amargo no bolo !

• - 1 pack of ladyfingers
• - 300g of cream cheese or mascapone
• - 3 egg yolks
• - 3 egg whites
• - 75g of sugar
• - 1 1/4 cups of coffee
• - 2 tbsps of kalhua
• - 1/4 cup of cocoa powder

How to prepare:

1. beat together egg yolks, sugar, cream cheese (or mascapone)
2. beat egg whites separately
3. mix 2 in 1 and stir well
4. soak ladyfingers with coffee mixed with kalhua .
5. Arrange soaked ladyfingers in a cup and spread with cream mixture. Repeat the layers.
6. Dust with cocoa powder
7. refrigerate until the cream sets

1 quilo de polvilho (doce ou azedo)
1/2 quilo de queijo meia cura ralado
1/2 litro de leite para escaldar
5 ovos
2 colheres de mesa de manteiga
1 colher de sobremesa de sal
Leite, o necessário, para o ponto

Como preparar:

1) Em uma gamela, colocar a goma.

2) À parte, ferver o leite, a manteiga, o sal e deitar sobre a goma para escaldá-la.

3) Esfarinhar a massa com as pontas dos dedos, acrescentar os ovos e SOVAR muito bem.

4) Aos poucos, pingar leite até achar o ponto de enrolar: então, acrescentar o queijo e misturar SEM SOVAR!

5) Untar as mãos e fazer bolas no tamanho que preferir, colocar em tabuleiro e levar ao forno já quente.

6) Depois de crescer, a temperatura deve ser reduzida para que os pães de queijo possam secar e corar. De forma geral, são necessários cerca de vinte minutos para estar no ponto certo de comer.

Obs: Quanto à constante dúvida de que tipo de goma ou polvilho usar, doce ou azeda, pode-se fazer de qualquer uma delas ou misturá-las em partes iguais. Porém, parece ser mais comum a preferência pelo sabor do pão de queijo feito com a goma azeda.

4 sliced zucchini
1 med. onion, chopped
3 table spoons of butter
1 cup of water
1 (10 oz.) can of cream of chicken soup
1 cup of milk
1 pack of Half-and-Half (milk-cream)
1 teaspoon of basil
Salt and pepper to taste

How to prepare:

1) In large saucepan, saute’ onion with butter for several minutes.

2) Add zucchini and water. Simmer about 30 minutes.

3) Remove 2) from heat and whir in blender.

4) Return to saucepan. Add chicken soup, milk-cream and seasonings, and milk. Heat to simmering.

Obs: If zucchini is old it leaves a bitter taste to the soup. Add some cheese and let it melt into the soup. The bitterness may get milder. However, the best it to ever avoid old zucchinis, it can really make you waste all your effort !

1 large eggplant
1 can chickpeas, drained (garbanzo beans)
3 cloves garlic
1/4 cup lemon juice
3 tbsp tahini
dash sea salt
1/4 cup olive oil
2 tbsp fresh chopped parsley (optional)

How to prepare:

1) Slice eggplant in half, and roast in 400 degree oven for approximately 45 minutes, or until soft.
2) Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.

3) In a blender or food processor, combine eggplant and remaining ingredients, except oil and parsley, until smooth.

4) Mixture will be somewhat thick.

5) Slowly incorporate olive oil until well mixed.

6) Mix in chopped parsley by hand.

Serves eight.

Enjoy with veggies, pita, or as a sandwich spread.

• 1 tsp baking powder
• 1 pinch of salt
• 3 eggs
• 1/2 lb of ricotta
• 2/3 cup of milk
• 1/2 cup of flour

How to prepare :

1. Separate eggs and whip whites.
2. Mix all ingredients.
3. Fold in whites last.
4. Bake on hot plate

* Makes 18 pankaces

————-Source : Uncle Mark

• 250g de batata cozida e amassada;
• 200g de queijo meio cura ralado;
• 3 ovos;
• 2 xícaras (chá) de polvilho doce;
• sal a gosto

Modo de Preparo:

1. Misture todos os ingredientes e faça bolinhas.
2. Asse em forno médio baixo (150ºC) pré-aquecido até dourar.

Fonte: ACESSA.com – So Sabor